Tag Archives: 居酒屋

Shizuoka Agricultural Products: Shizuoka Miwa Agriroad (revisited)

As I’m starting writing articles on farming for the local government who have recently decided to promote farming on a grand scale, I thought it was about time to have a deeper look at Agriroad, one of the many local markets run by local farmers associations, notably farmers’ wives.

It is not big by any standards, but the local know you will find products of great quality and freshness as they start queuing up well before 9:30 a.m. when the market opens!

It is not all about food! And I can assure all those beautiful flowers, cut moments before, disappear very quickly!

First things first. I know that I will have a few minutes to spare before all the best morsels vanish from view!
Basket in hand I hunt along the venerable ladies and gentlemen sent by their families to grab food for their home pots! I can talk to peple and take photographs later!
Those round yellow zucchini were soon hidden at the bottom of my basket.

All vegetables bear the name of their grower and the sale date limit and (ridiculously) cheap prices! Most are organic, too!

Benihoppe/red cheeks strawberries, a strain first grown in Shizuoka in 2002!

Italians are welcome with all these sweet tomatoes!

My good friend, Mres. Natsuko Koyanagi, preparing Yomogu Kintsuba cakes, a vegan treat!

My students took care of these later!

Traditional Japanese sugar cakes (vegan!) prepared by some of the 100+ members!

Great jams made with local fruit and no additives or preservatives!

Japanese home-made cheese cakes!

No need to cook at home. Take these yummy tempura back home! All labelled with the name of their creator and all ingredients used!

More food for vegans!

Would you believe that these tradtional Japanese desserts qualify as vegan!

These are the vegetables I bought for an izakaya owner friend of mine:
3 yellow round zucchini, 1 bunch of fresh young carrots, 2 bunches of Hatsuka Daikon (“Twenty Days Daikon), 1 bunch of gobo/burdock root, all organic.

How much?
4 US $!

Shizuoka Miwa Agriroad (JA)
〒421-2114 Shizuoka Shi, Aoi Ku, Abeguchishinden, 537-1.
Tel.: 054-296-7878.
Fax: 054-296-7878
Business hours: 09:30~15:30 (from 08:30 on Saturday, Sunday and Holidays)

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Vegan Sashimi at Yasaitei (2010/06/30)

Service: Excellent and very friendly
Facilities: very clean
Prices: reasonable
Specialty: Vegan and vegetarian Cuisine, Izakaya gastronomy, local products, oden.

The summer has come to Shizuoka with a vengeance after an unseasonably cool period. One has problems making and devising food and meals for such a period. It is when you have to think of a higher fluid/water and vitamin intake to complement your “usual” diet/eating prctices.

This is when fresh vegetables are vital!
Luckily enough, Shizuoka Prefecture is the most blessed region in Japan when it comes to varieties and quality.

Just go arond the innumerable small markets in town and suburbs and you will rediscover the riot of colours at Yasaitei, which almost exclusively serve local produce!

Do not forget that mushrooms can play a vital role in your diet!

One knows very quickly where all these beauties come from: Green asparaguses from Hokkaido!

I had a long day both indoors and outdoors yesterday, and I was literally dehydrated when I entered my favourite izakaya.
The fresh colours of yuba/tofu sheets served with grated Shizuoka wasabi and thinly shredded leek were a balm on my eyes and body.
With a glass of Doman rice shochu from Tenjigura-Hamamatsu Brewery, I could patiently wait for my vegetable sashimi order!

Just a little soy sauce with it, nothing else!

A side view of the picture at the top of this posting.

A slanted view to show the mizu nasu/water egg plant, a Japanese variety that is best eaten raw, cruchy celery, crunchy (and so juicy) daikon on shiso, perilla leaf atop chopped onions, crunchy and juicy (again) cucumber and small radish!
The dressing/dip consisted as usual of fine salt, miso paste and sesame oil!

I finish my quick snack/meal with a corn cream and fresh carrot combination. Does not qualify as vegan, but certainly does as vegetarian!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

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Sashimi Plate at Uzu (’10/02/25)

Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients especially organic vegetables extensively used.

Just had our regular visit, the Missus and I last night at Uzu, the talk of the town (on TV nest Sunday!) as far as Izakayas arec ocncerned in this city.

Apart of supremely extravagant vegatables and meat, one can expect the best quality sashimi there, too. And most of it local!

From right to left:
-Isaki/Chicken Grunt (what a name!), both as sashimi and seared sashimi/aburi sashimi (Suruga Bay).
-Kihada Magura/Albacore Tuna
-Madako/True Octopus
-Grated fresh wasabi from up the Abe River, Shizuoka City.
-Benimasu/Salmon Trout from Fijnomya City.

A real treat!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Social Culinaire, Sushi Nomads, Cook, Eat & Share, Gourmet Fury, 5 Star Foodie, Easy Does It Recipes, Oyster Culture, Once A Chef

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Vegan Steamed Organic Vegetables at Uzu

Shizuoka Prefecture is increasingly becoming renown all over Japan for its organic (biological/macrobiotic) vegetables and it has become a mind-boggling business to keep track of them all!
To (pleasingly) compound the problem, Shizuoka is the mildest area in Japan after Okinawa, with the direct consequence of yearlong uninterrupted culture.
For example, Shizuoka Prefecture produces half of all celery and Chinese leaf vegetables grown in this country. It is also the first to put out delicious white or yellow winter onions on the markets.

Uzu Izakaya in Shizuoka City is always on the look-out for new vegetables (we are planning to visit an upriver market next month together!), especially organic ones.
This particular way of serving organic vegetables steamed for an unadulterated tasting is their trademark.

I’m no vegan or vegetarian, but I can assure you I won’t let such a dish away from me!

The picture above was taken last night during that memorable dinner at Uzu.
All vegetables are grown organically in Shizuoka Prefecture: carrot, white, red and green daikon, white-fleshed and purple-fleshed sweet potatoes. Don’t you think they look like fruits?

Barnyakauda Sauce

Uzu prepare and sell their own dressing/sauce for such steamed vegetables, although it is not vegan or vegetarian.
As an alternative, vegans and vegetarians could experiment with a sauce/dressing based on soy milk and curry seasoning!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese, but have a look at the pics!)

RECOMMENDED RELATED SITES:
Bread + Butter, Comestiblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Dodol-Mochi, Wheeling GourmetLe Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook

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Shizuoka Sashimi: Kinmedai/Splendid Alfonsino

We had this fish yesterday at Uzu Izakaya in Shizuoka City as our second sashimi plate: Kinmedai/金目鯛.

Kinmedai/金目鯛 in Japanese means “Golden Eyes Seabream”.
It is a fish genus common all over the world, but with varying quality level.

This kinmedai was caught off the Izu Peninsula in the Western part of Shizuoka Prefecture.

Izu Peninsula is considered one of the best areas for that particular fish (it has different names in other regions!).

It was served cut in small rectangular pieces with a deep indent in the middle where you can insert the freshly grated wasabi (from along the Abe River in Shizuoka City) for better chopsticks manipulation and utmost appreciation.
The flesh is so tender it almost melts inside your mouth. The taste is sublime for a fish which is not considered as expensive here. (which shows you can enjoy sashimi and sushi at very reasonable prices! Jibe for people spending fortunes in Tokyo and abroad! LOL).
Generally speking fish is readily available and reasonble for all budgets in our Prefecture.

I feel like a lucky b…..d!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese, but have a look at the pics!)

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet

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Japanese Cuisine: Stewed Pork in Black Rice Balls

One more dish we had yesterday at Uzu Izakaya in Shizuoka City was a new creation:
Kakuni Kuro Mai Dango/角煮黒米団子 or Stewed Pork in Black Rice Balls.

It did look a straightforward, but the first bite indicated the complexity of that dish.
Stewed Pork is first made in “Kakuni-style”, which takes quite some time to achieve.
The pork is then cut into tiny pieces and wrapped inside the rice ball.
Now the rice used is black rice. This is a bit of a misnomer a Japanese black rice has nothing to do with the “black rice” (which is not rice) used in Americas and Europe.
Actually it is a dark-red rice variety.
One part of the rice is first steamed into a glutinous paste. More black rice is added to the glutinous paste and the mixture is shaped into a ball with the kakuni inside.
It is steamed again with the result of solid/firm rice grains inside the glutinous rice ball, giving it a satisfying bite enhanced by the pork inside.
The balls (as big as a child fist) are served topped with sweet and sour sauce and fresh trefoil (for taste and colour).
A very satisfying, intriguing dish.

Another treat!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese, but have a look at the pics!)

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet

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Japanese Cuisine: Venison Sashimi/Shika Sashimi

Last night, for once the Missus and I quickly agreed to pay a visit to our favourite izakaya, Uzu, in Shizuoka City.
The place is renown all over the Prefecture for serving food prepared with ingredients coming almost exclusively from our Prefecture.
I thought it better to introduce the dishes in separate postings to make it easier for friends to choose which one to read according to their culinary, diet preferences!

This sashimi/raw meat is venison, that is the meat of a deer.
That particular deer was culled up in the mountains near the Abe River in Umegashima, Shizuoka City. Their number have to be controlled as they tend to overreproduce too quickly to the detriment of the ecological and economic balance of the region.

The sashimi/carpaccio was served with freshly grated wasabi grown along the Abe River, freshly grated garlic and chopped leeks. The soy sauce served with it was of the sweet light kind.

As for the venison, it has a light gamey flavour to it. It was extremely tender and almost sweet,

A treat!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese, but have a look at the pics!)

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet

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Japanese Izakaya: Uzu (’09/09/13)

UZU-4

Vegetables Shabu shabu

Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients especially organic vegetables extensively used.

I said before that Uzu was bound the become an addicton!
The difference is that the Missus shares the same addiction!
Accordingly we felt it was about time we checked the menu as it always a seasonal one.

UZU-1

The “0-toshi”, or a snack served automatically with the first drink order, is clearly representative of Uzu, not only as far as food is concerned, but also because all earthenware and glassware are made by local artists!
Did you notice the size of the boiled peanuts/
Yes, they are eaten boiled in Shizuoka and make for a healthier todbit than the usual roasted variety. These jumbo-sized ones are grown near Mount Fuji!

UZU-2

As for the sashimi plate we chose local fish including beni matsu/salmon trout raised in Fujinomiya City at the foot of Mount Fuji, Hanadai and Hondai, both varieties of groupers.

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As for tempura,wewere told that a batch of wild mushrooms had just arrived.
No need to say we needed to be asked again.
Giant Enokitake, Shimejitake and Maitake!

UZU-4

But the star of the evening was the organic (all local) vegetables sgabu shabu (you will served seaweed/konbu dashi for it if you order so!)
Frankly speaking I did not havethe time to ask about thevegetables in detail as the Missus could not wait! Jut let me say they included red sweet potato and that they were a discovery!

Looking forward to the next one!
Incidentally the Missus had beer and white wine while I sipped local sake…

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK

HOMEPAGE (Japanese)
RECOMMENDED RELATED SITES:

Warren Bobrow
Wild River Review
Bread + Butter
5 Star Foodie
Frank Fariello
Mangantayon
Hapabento
Elinluv Tidbit Corner
Think Twice

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Shizuoka Izakaya: UZU (revisited again!)

UZU-09-06-12-e

Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients especially organic vegetables extensively used.

I will have to be careful, or UZU Izakaya is bound to become an addiction!
I visited that increasingly popular (need to reserve on Fridays especially!) last Friday for a quick dinner and some Shizuoka sake!

UZU-09-06-12-a

Thye kabocha/pumpkin tofu snack was still there!

UZU-09-06-12-b

Any sake is served in a different vessel, and you are offered a choice of cup for each sake you savour!

UZU-09-06-12-c

Fried organic new potatoes with their skins!
Uzu specializes in organic vegetables and “shamo” chicken!

UZU-09-06-12-d

Organic “Young Corn” grilled inside their husks. The “hair” around the corn is edible!

UZU-09-06-12-f

Again, a rare morsel to please vegans and vegetarians:
“Young corn” organically grown by Mr. Matsuki in Shibakawa Cho, at the foot of Mount Fuji, served raw! Yes, you head/read right, raw!
These were the only two available that night and I didn’t have to pay for them! Slightly different from the above, they are very tender and sweet. You eat them as they are, no need for “dressing”!

UZU-09-06-12-e

Now, that’s an iteresting morsel: Shamo Chicken Gratin inside a small organic kabocha/pumpkin!
Just small enough not to worry about the calories!

UZU-09-06-12-g

Another bottle of sake!

UZU-09-06-12-h

Grilled “Isaki/Chicken Grunt” ( a strange name for a fish!), caught off Shizuoka shores. Elegant!

UZU-09-06-12-i

Deep-fried “shamo” chicken thighs and breast fillets!

No need for dessert!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK

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Shizuoka Izakaya: UZU (revisited)

UZU-09-05-29-1

Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients especially organic vegetables extensively used.

Uzu is slowly becoming another regular izakaya of mine and that of my friends. Apart of the great welcome and atmosphere, their cuisine makes an extensive use of locally grown organic vegetables, making it one of those rare izakaya wher vegetarians are truly welcome!
As for the meat and fish, it is simply superlative. Moreover, one will be able to choose and taste geat local sake!

UZU-09-05-29-2

Last Friday, while my friends and I were having a “discussion” as to what we would order for food, tasty morsels had already come with our first sake!

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To cut a long story short, here is what we savoured on that day!
(See pic above). A plate of “Shamo” (Shizuoka-bred) chicken sashimi, comprising giblets (heart, liver, etc.). You can be assured they are absolutely fresh. Eaten with Shizuoka Wasabi and soy sauce, they make for a decadent starter!

UZU-09-05-29-4

“Mizu Nasu”, a succulent egg-plant/aubergine which is eaten raw!

UZU-09-05-29-5

“Sawara/young cod” sashimi. The fish was caught in Suruga Bay! Almost sweet!

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An enormous salad of grilled “Shamo” Chicken and Shizuoka-grown vegetables!

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A plate of grilled “Shamo” Chicken giblets! You must have guessed by now that we had decided to make it a chicken and vegetable dinner!

UZU-09-05-29-9

All earthenware and glassware at UZU are made by local artists!
How about this sake glass decanter?

UZU-09-05-29-10

And finally, “aburi”/grilled Shamo Chicken. With a little wasabi and nothing else, absolutely scrumptious!

We did have UZU’s lime sherbet for dessert, but I have already described this beauty in another posting!
Going there again next week, incidentally!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK

HOMEPAGE (Japanese)
Please check the new postings at:
sake, shochu and sushi

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Shizuoka Izakaya: Uzu

uzu-1

Service: Excellent and very friendly. Very Japanese atmosphere.
Facilities: good washroom facilities. Great cleanliness overall
Prices: reasonable.
Specialty: Great sake from Shizuoka and Japan Great Shochu.

Uzu has been an institution in Shizuoka City for now 8 years and has maintained and improved on its quality, both in service and food (and drinks!) all the while.
The cuisine is typical of a new wave of young Japanese chefs who strive to offer dishes made from local ingredients, including organic vegetables and meat from animals raised in an healthy environment in the Prefecture, always looking for the unusual and delicious!

uzu-7

The atmosphere is so Japanese!
You can choose a table with a view on a minuscule garden, or if you prefer to see the chef and staff at work, sit at the counter.
Before looking at the ever-changing food menu, have a good look at the sake and shochu list.
I urgently recommend the sake tasting set with three sake from Shizuoka usually including Kikuyoi, Hatsukame and another one!

uzu-2

A typical example of their originality is the delicious sashimi we were offered, the Missus and I:
“Kan Sawara”: Young cod caught in the coldest time of the year in Suruga Bay off Shizuoka. They had found only enough for one day. Very firm flesh for a fish, but with a very soft bite and a taste that would have Tokyoites take the first train!

uzu-3

They also offer plenty of variety to please European and American palates such as the above green asparaguses (large specimens grown locally) and mozzarella gratin!

uzu-4

“Shamo Chicken”/Chicken comparable to the Bresse chicken in France, grilled to perfection, with a crispy skin and so tender flesh, and served with grated fresh wasabi!

uzu-5

Vegans and vegetarians should not worry. There is plenty for them, such as this very unusual giant burdock root/”Oura Gobo” grown organically at the foot of Mount Fuji and deep-fried with a light cornstarch coating. Very satisfying bite and delicious!

uzu-6

Also try their “O-cha-zuke”/rice in hot tea. Great hot vegan/vegetarian fare in Winter!

uzu-10

Yes, yes, they have desserts!
You must try their fabulous home-made ice-creams and sherbets!

Will visit them soon again!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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Japanese Izakaya: Bu-Ichi (first visit in 2009)


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Last Thursday, the Missus and I finally found the time to make a quick visit to our favourite Izakaya in Shizuoka City, namely Bu-Ichi
Not only the food (most of it local) is great, but the Shizuoka Sake are regularly changed according to the food of the moment!

Moreover, vegetarians (and I’m sure they an make something for vegans! Japanese sake is vegan, by the way!) will be glad to learn that tenpura is one of their specialties. See above picture and try to tell what vegetables are served!

bu-ichi-09-a

Now for the sashimi lovers, it is simply first class (and very reasonable compared to the prices in Tokyo!). We asked only for a small set and savoured the following:
-Mejiro maguro/big-eyed tuna
-Hotate/Scallops with their “threads”
-Ika/Squid-Cuttlefish
Incidentally the flower is edible (grown in Shizuoka Prefecture!)

bu-ichi-09-c

As the last bite before we headed home, we ordered the “Shio-yaki-niwatori/salted grilled chicken.
Crispy skin and absolutely tender flesh! How they do it, I simply don’t have a clue! No need to say the salad was splendid!

Looking forward to our next visit!

Bu-Ichi
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai 2 Matsunaga Bldg. 2F
Tel.: 054-2521166
Closed on Wednesdays
Reservations advisable

Shizuoka Hotsprings: Guest House Kazeyoobi


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Izu Peninsula in Eastern Shizuoka Prefecture is the most famous and oldest hotsprings area in Japan. Start either from Atami or Mishima JR Shinkasen Stations and visit this great region by train, bus or car!
If you begin your journey from Atami, take the train to Ito City and change onto the local private line and get off at Izu Koogen Station. From there you can either walk (45 minutes) or take a taxi if you are in a hurry!
Guest House Kazeyoubi in fact is a private pension with real hotsprings private bath and open-air bath fed with water coming from the nearby Ooumuro Yama, a long-extinct volcano.

The Guest House is a bit out the ordinary as it is conceived and decorated as a Spanish House with Spanish food as its main course for dinner! Plenty to please and satisfy expats! The owner actually told us that foreigners are far from being the exception, but keep in mind that they offer Japanese cuisine options as you will see later!

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As I said, the whole interior decoration has been conceived along Spanish lines!

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But the Japanese bath on the balcony is definitely Japanese-style with real hotsprings water!
The rooms do have European-style shower, bathrooms, so no worries there, either!
There is also a “rotenburo”/open-air semi-public bath. As the guest house has only 6 rooms, you will always find some time during the day or night vacant all for yourself (ves)!

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The dining room for dinner and breakfast has also been decorated in Spanish style. You can even eat on the verandah when the weather is good enough!
Dinners are served early from 18:00 but breakfasts start from 08:00 (nothing Spanish about that, LOL!)

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Now, expats will happy to learn that meals are Gargantuan by Japanese standards! Above Amuse include Iberico Smoked Ham!

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Now if you want to drink wine (Spanish. There are all kinds of drinks available, though!), ask for “nomihoudai”/”drink as much as you want” system, it’s a bargain!

We had ordered the sashimi plate on the Internet as an optional dish to an already great meal!:
-From top clockwise (see above picture):
Aji no sashimi/Saurel Sashimi
Amaebi/Sweet Shrimps
Aji no tataki/Saurel cut in small pieces
Katsuo/Bonito with freshly grated ginger
Inada/Young Japanese amberjack (buri)
Maguro/Tuna
-Centre:
Ika somen/Cuttle-fish served in long thin strips
Notice all the shiso leaves!

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The very Spanish garlic soup!

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The (small) lobster (enormous) paella for two!

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The fresh vegetable dip to help us wait for the next courses!

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The Iberico Pork Steak for me,

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and a great Japanese Beef steak for the Missus!

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Do not ask how we managed to finish the dessert (actually, I helped the Missus!)!

In fact eating dinner so early was a good idea, because
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I had to help the Missus finish it!

Guest House Kazeyoobi, a place I would definitely recommend to anyone, especially considering the great smiling and attentive welcome!

Guest House Kazeyoubi
〒413-0235 Ito City, Oomuro Kougen, 7-210 
TEL 0557-51-2935
HOMEPAGE (Japanese)

Shizuoka Izakaya: Kaze To Matsu


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sake, shochu and sushi

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Kaze To Matsu is a great example of a successful Izakaya which shows that a chef’s origins do not matter when recognizing and serving an intelligent combination of produce from Shizuoka and other Prefectures.

Mr. Matsumiya, for all his relative youth, shows a remarkable eclectism when choosing Shizuoka Sake to accompany brews from Gunma Prefecture, his home: Hakauin Masamune (Takashima Brewery, Numazu City), Isojiman (Yaizu City), Shidaizumi (Fujieda City) and Hana no Mai (Hamamatsu City). Naturally, all kinds of drinks, including wine, are available.
The place, seating 11 at the counter and 14 at very comfortable tables, is very popular, and I would definitely recommend anyone to reserve especially on week-ends.
My good friend Patrick and I made a point to come before opening hours to reserve two seats at the counter and we certainly well when the establishment was packed by 18:00!
We are both fans of sushi and ordered the “Special Sashimi Plate”.

From left to right:
“Kanpachi”/Japanese Amberjack, “Tennen Maguro”/Wild Tuna, “Nama Yuba”/Tofu Sheets, “Suwagani”/Suwa Crab, “Kanpachi” again, “Tachiuo”/Scabbard Fish (under the shiso flowers) and “Koushin Daikon”/A red inside daikon variety.

We spotted some fresh seashells on display. I had noticed them before, but I couldn’t remember their name. “Shirogai” is the usual name in Japan, meaning White Seashell.

As they were still alive and appetizing, we opted for a plate of sashimi!
Almost sweet they were, a discovery!

The menu is very extensive and we had to limit ourselves to favourites for our first visit!
The tenpura (above pic) are served one at a time as they should be! Succulent!

Vegetarians and vegans will rejoice to learn that Kaze To Matsu serve “Yuki Yasai Sarada”/Organic Vegetables Salad! Very well-chosen seasonal vegetables only.

A gentle piece of advice:
Whatever you have savoured, do end with their “Tamagoyaki”/Japanese Omelette!
I can assure ou you won’t need any dessert!

Kaze To Matsu
Shizuoka City, Aoi Ku, Hitoyado-Cho, 1-4, 1F
Tel.: 054-251-2004
Business hours: 17:30~24:00
Closed on Mondays
HOMEPAGE (Japanese)

Shizuoka Izakaya: Drinking History at Yasaitei


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Last night I was invited by the owners of Odakkui, Katayurimo and Hana Oto Izakayas to share a very special bottle of sake (above pic).
This sake, a superlative Daiginjo, had been brewed back in 1997 by Okada Brewery which eventually ceased operations in 2006. In spite of its old age (for a sake) it had preserved in perfect condition all the time at very cold temperature by a collector cum liquor shop, Matsunagaya in Shizuoka City.
For the connoiseurs, this Daiginjyo is called Okinabeneten, brewed by Okada Brewery in Fujieda City. Rice: Yamada Nishiki milled down to an extravagant 35%. The yeast was a Shizuoka NEW-5 Yeast. Dryness is only +7~+9 and acidity a very low 1.0~1.3. The drawing process was “Fune shibori/tank press”. Alcohol was standard 15~16 degrees.
A great sake, so pleasant to drink with a dry elegant entry, short tail and a complex and rich aroma and taste. Tended to show different facets with food, alternatively turning drier and sweeter. An incredibly extravagant sake to drink with food. We drank it both chilled and heated.

Now, what did we eat with such a nectar?
First of all, sashimi of course. Not one kind, but two!
First seafood sashimi as shown on pic above:
(From top clockwise) Fresh Shirasu/baby sardines, Akami/lean tuna, Madai/red snapper, Hotategai/scallops, Katsuo/bonito. In the centre is boiled Tako/octopus. The whole was provided with wasabi (real one!), grated ginger, myoga cut into very fine strips and chopped thin leeks.

Yasai sashimi/vegetables sashimi, the specialty of the house. Great juicy and crunchy cucumber, daikon, red radishes, celery (Shizuoka Prefecture produces half of all celery in Japan!), myoga and sweet red pimento. You probably noticed the big shiso leaf concealing chopped sweet onions. A treat for vegetarians (and vegans!)!

Yasatei is also renown for its superlative Kansai-style oden!

And finally another treat for vegetarians: renkon/lotus roots sauteed with soy sauce and sprinkled with sesame seeds!

Great food for a great sake!

Yasaitei
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended