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Italian Cuisine: Appetizers at Il Paladino (4)

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Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive.
Specialty:Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
no-smoking-logo1 Non-smoking at tables.

As I mentioned before, I’ve found over the years that in Japan, and especially Shizuoka, that it is more fun to ask for a few appetizers with a couple of glasses of good wine at Italian Restaurants (mind you, the same would apply to Spanish Restaurants and izakayas!).
When a good restaurant like Il Paladino in Shizuoka City agrees to it, it is simply great fun! This is I hope the continuation of a long series of delicious appetizers!

Anyway the above picture is an impromptu Ponpelmo Insalata/Grapefruit salad.

The chef used a half grapefruit, emptied it of its flesh and juice.
He prepared the filling/salad with raw shrimps, green asparagus, melon (orange fleshed), grapefruit flesh, Emmental cheese, tomato and sweet basil. The whole was seasoned with salt, pepper, White wine vinegar (Italian), balsamico and extra virgin oil.

Very refreshing and perfect for a warm day!

See you again next time around!

Tratorria . Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento

Please check the new postings at:
sake, shochu and sushi

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Italian Cuisine: Appetizers at Il Paladino (3)

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Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive.
Specialty:Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
no-smoking-logo1 Non-smoking at tables.

As I mentioned before, I’ve found over the years that in Japan, and especially Shizuoka, that it is more fun to ask for a few appetizers with a couple of glasses of good wine at Italian Restaurants (mind you, the same would apply to Spanish Restaurants and izakayas!).
When a good restaurant like Il Paladino in Shizuoka City agrees to it, it is simply great fun! This is I hope the continuation of a long series of delicious appetizers!

Anyway the above picture is a plate of antipasti misto: Carrot sporumate/oven baked carrot pudding, Insalata di zanpone/Pig’s feet salad, Siciliana Carpione/Escabeche of Aji/Mackerel pike and simmers pimento.

Matta/Dandelion (France) salad with Prosciuto ham fried with balsamico and parmeggiano.

Asparagi Bismarck.

Same as served: white asparaguses (France) with fried egg and parmeggiano.

Gnocchi al ragu di Cighilae/Gnocchi with stewed wild boar.

See you again next time around!

Tratorria . Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento

Please check the new postings at:
sake, shochu and sushi

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Italian Cuisine: Appetizers at Il Paladino (2)

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Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive.
Specialty:Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
no-smoking-logo1 Non-smoking at tables.

As I mentioned before, I’ve found over the years that in Japan, and especially Shizuoka, that it is more fun to ask for a few appetizers with a couple of glasses of good wine at Italian Restaurants (mind you, the same would apply to Spanish Restaurants and izakayas!).
When a good restaurant like Il Paladino in Shizuoka City agrees to it, it is simply great fun! Thiis is I hapoe the continuation of a long series of delicious appetizers!

Salad/appetizer composed of broad beans, Buffala Ricotta Cheese (water buffalo), “Petit Tomato” (Shizuoka), Trevise and Anchovy Dressing.

French white asparaguses the Italian way!

The French white asparaguses were topped with Prosciutto ham fried with echalottes and Parmegianno Cheese!

Tratorria . Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento

Please check the new postings at:
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Italian Cuisine: Appetizers at Acqua Di Fonte

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Service: Excellent and very friendly
Facilities: very clean all around
Prices: reasonable
Specialty: Central and south Italian-style cuisine. Very reasonables prices. Very reasonably-priced wines.
no-smoking-logo1 Non-smoking at tables and most of the counter!

As I said before, I’ve found over the years that in Japan, and especially Shizuoka, that it is more fun to ask for a few appetizers with a couple of glasses of good wine at Italian Restaurants (mind you, the same would apply to Spanish Restaurants and izakayas!) than to go for the full course repeatedly in the same restaurant.
When a good and unpretentious restaurant like Acqua Di Fonte in Shizuoka City agrees to it, it is simply great fun!

Italian salami and mortadella.

Timbalo di Spaghettini, French washed type cheese Luccolon, Zucchini Flan and home-made lard on Bruschetta in the middle.

Marinated paprika, mint-flavored grilled kabocha, and marinated and sauteed radicchio.

Simple, healthy, yummy and fun!

ACQUA DI FONTE Antica Osteria
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-10-10, Pia Takajo, 1F
Tel. & Fax: 054-266-6440
Opening hours: 11:30~14:00, 18:00~22:00
Closed on Wednesdays and first Tuesday
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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento

Please check the new postings at:
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Sushi Restaurant: Dinner at Sushi Ko (Shizuoka City, ’10/04/22)

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Take-away Sashimi Tray!

As promised, here is the full photograph report of pur dinner at Sushi Ko the other day.
Some pics are fuzzy, pressed for time as I was by the missus!
Sorry!

The Man In Charge: Mr. Oda!

Generous serving of Shosetsu sake (Shizuoka City, Yui)!

Like in any good sushi restaurants one can have a good look at their ware in glass displays!

The sashimi we ordered for the day!

Katsuo/鰹 or bonito (from Shizuoka Prefecture!).

Kinmedai/金目鯛 or Splendid alfonsino (from Shizuoka Prefecture!)

Served with chopped leeks and grated ginger.

The next sake: Junmai ginjo by Fujinishiki Brewery (Shibakawa Cho), rice milled down to 55%. Priveate label for Sushi KO!

Japanese-style tako/蛸 octopus Carpaccio plate!

Anago/穴子 or conger eel tempura.

Maguro zuke/鮪付け or marinated tuna

Botan ebi/牡丹海老 or large sweet prawn

Hotate/帆立 or scallop

Hirame/平目　or sole. Seasoned with lemon juice and salt only!

The deep-fried heads of the botan ebi!

Kujira/鯨 or whale

Vegan sushi tray! Menegi/芽葱 or thin leeks sprouts, Himesoba/姫蕎麦 or buckwheat sprouts, Mitsuba/三つ葉 or trefoil and Kawairedaikon/かわいれ大根 or daikon sprouts (lightly boiled) with umeboshi!

Hamaguri/蛤 or large clams. Unusual as they are quite a work to do for little profit!

Pirikara Hotate Futomaki/ピリ辛帆立太巻 or Spicy Scallops thick roll, one of Mr. Oda’s specialties!

Anago/穴子 or conger eel

Shiso, Nattou to Umeboshi Maki/紫蘇納豆梅干巻 or sushi roll with perilla leaves, fermented soy beans and pickled Japanese plum. Vegan!

Sakura Ebi Gunkan/桜海老軍艦 or fresh cherry shrimps. Only available in Shizuoka (cheap) unless you want to pay a helluva money in Tokyo!

Ikura Ko Donburi/イクラ小丼 or small bowl of salmon roe.

Nameko Jiru/なめこ汁 or nameko mushrooms miso soup

And Shizuoka Green Tea to finish!

SUSHI KO
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento. Island Vittles, Skewer It!

Please check the new postings at:
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Italian Cuisine: Appetizers at Il Paladino

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Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive.
Specialty:Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
no-smoking-logo1 Non-smoking at tables.

I’ve found over the years that in Japan, and especially Shizuoka, that it is more fun to ask for a few appetizers with a couple of glasses of good wine at Italian Restaurants (mind you, the same would apply to Spanish Restaurants and izakayas!).
When a good restaurant like Il Paladino in Shizuoka City agrees to it, it is simply great fun!

Here are a few examples of what I had the pleasure to savour recently:

Although Italian in concept, I would call this appetizer the “Tomato Road”! Sorry for the bad pun!

Tomato mousse.

Scallops in jelly with green peas, carrot and zucchini.

Involtini di Melanzane/Egg-plants rolls

Egg plant slices are rolled around Emmental cheese, Prosciuto Cotto ham, Mozzarella and Parmegiano.

This Sicilian specilaty is then covered with tomato sauce and baked in the oven.
It is served with a topping of high quality extra virgin oil.

Insalata Carapippara

Red pimento and celery strips, mozzarella wedges, Parmegianno strips, Green olives, Balsamico, Basil leaves and olive oil.

Tratorria . Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento

Please check the new postings at:
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Tofu & Cabbage Okonomiyaki

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Okonomiyaki, originally a fast food from Osaka and Hiroshima has become so popular abroad that one has to try and find variants of the original recipes.
Here is a simple and healthy one:

Tofu & Cabbage Okonomiyaki!

INGREDIENTS: For 2 people

-Tofu/kinudofu/silk tofu: 1/2 block, ~200 g
-Cabbage: 1/6
-All-purpose flour: 3 tablespoons
-Thin pork slice (belly): 50 g
-Egg: 1
-Hon dashi/dashi stock soup powder (if unavailable, use bouillon powder): 10 g
-Salt & pepper: as appropriate

Sauce:
-Ponzu: as appropriate
-Chopped leeks: as appropriate

RECIPE:

-Pres water out of tofu as much as you can. Break up the tofu in a large bowl with a spatula and stir until smooth.

-Cut cabbage leaves thinly.

-Add cabbage, flour , egg, hon dashi powder, salt and pepper.
Mix well.

-In a large enough frypan, fdry-ry the pork slices. There is enough fat in the pork, no need for oil! Spread pork slices evenly.

-Pour batter all over the pork. Cook and turn over until you are satisfied with both sides of the okonomiyaki.

-Serve on a warm plate. Season with ponzu (better and healthie than sauce) and chopped leeks (for the vitamins!)

Easy, isn’t it?

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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, While My Sautoir Gently Sweats, The Herbed Kitchen, J-Mama’s Kitchen

Please check the new postings at:
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Edamame Spanish Omelette

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Edamame/枝豆 seem to become evermore popular throughout the world.
It is ironic that common soy beans were not Japanese originally to later become a Japanese specialty in its unripe shape!
Everyone knows about Spanish omelettes. Her is a simple recipe combining Spanish and Japanese Cuisines that I’m sure everyone will be able to expand on:

Edamame Spanish Omelette!

INGREDIENTS: For a 20cm-diameter frypan

Potatoes: 3 medium
-Onion: half 1 medium/thinly sliced
-Eggs: 3
-Salt: 1 teaspoon or as appropriate
-Olive oil: 2 tablespoons
-Edamame: 100 g (beans only)

RECIPE:

-Boil the edamame enough to be able to peel the beans easily.

-Peel potatoes. Cut lengthwise in 4 portions and cut each portion in about 3cm thick strips. Cut strips into 3 cm long pieces. Wash rapidly and drain.

-Pour oil in a frypan. Add salt (imporatnt point) first. Throw in potatoes and fry for a short while until potato pieces are completely coated with oil.

-Reduce fire to medium low. Cover with glass lid. Cook/simmer for 10 minutes.
Turn over from time to time to evenly cook potatoes. Avoid “burning” them. Once the potatoes have become translucent (if 10 minutes have not elapsed, stop cooking!), switch fire and Pour excess oil in a small bowl.

-Beat the eggs in a bowl and season according to preference. No need for more salt!

-Throw the edamame and sliced onion into the frypan containg the potatoes. Add the oil back.

-Turn the frypan around to coat all the vegetables with the ol. Cook over a small fire for about 5 minutes. Trurn over from time to time for even cooking. Avoid “burning” the vegetables.

-Season the vegetables according to preference. No need for more salt!

-Add the beaten eggs evenly. Fry, turning from time to time.
If you want to cook only on one side keep frying until the omelette is ready.
If you want to cook on bothe sides, get a plate ready in your other hand and turn the omelette onto the plate and let it slide again into the frypan. Repeat operation 2 or 3 times if necessary.

-Check by pressing a finger on the middle of the omellette. It shouldn’t sink.

-Serve on a large plate as it is or cut to size.

-Serve with a green salad and white wine!

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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, While My Sautoir Gently Sweats

Please check the new postings at:
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Japanese Appetizer: Octopus & Okra Salad in Ginger Marinade

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Spring and warmer days have finally come to Japan!
It is time to enjoy lighter and fresher food!
Here is a simple idea for a sanck/appetizer which can be easily prepared anywhere:

Octopus & Okra In Ginger Marinade!

INGREDIENTS: For 2~ people

-Boiled octopus: 2 tentacles (they say “foot” in Japanese!)
-Okra: 10
-Salt: as appropriate

Marinade/sauce:
-Rice vinegar: 2 tablespoons
-Light soy sauce: 2 teaspoons
-Dashi/Soup stock: 3 tablespoons
-Fresh ginger juice: 1~teaspoon(s)

RECIPE:

-Cut the octopus in thin slices and cut again across into 2~3 pieces.

-Cut the stem end off the okura. Get rid of their “hairs” by rolling them around inside a Japanese-style mortar.

-Drop the okra in warm salted water and leave them ther for a while. Scoop them out and drain well. Cut them into small squares, then chop them with a sharp knife.

-Chill the octopus and okra well before preparing them before the meal. Take them out of the refrigerator. Mount the octopus slices on a plate as shown on the picture above and top with okura. Pour the marinade over the top.

-You may mix the whole as you are eating it!

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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, While My Sautoir Gently Sweats

Please check the new postings at:
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French Restaurant: Hana Hana (2010/04/16)

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Cassoulet

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Generous portions (for a Japanese restaurant), classic French and Italian and unpretentious. “Special” Wine list!

Last night saw cats and dogs falling anew with the unpredictable weather. Neither of us felt going back home and starting cooking. It was about time we visited an od friend of ours at Hana Hana!

The greatest quality of this unpretentious and very friendly restaurant combining the delicacies of Southern France and Italy resides in its succulent fare served in generous portions (for a Japanese restaurant), and all this at reasonable prices (for japan, again!)

Here is what we had last night:

Appetizer: deep-fried /shiroebi/white shrimps/Glass shrimps on a potato chip and amadai/Tilefish tartare on a lotus root chip.

Tilefish or amadai/アマダイ/甘鯛、尼鯛　in Japanese

Glass Shrimps/White Shrimps or shiroebi/白海老 in Japanese.

The Missus ordered a “Country-style” salad, but it was so big that the chef served a single portion on two different plates without even asking us! Great home-made sausages, duck and so on!

As for the beautiful duckling terrine, the two of us had to dig in as the portion was definitely not Japanese-sized! LOL
It certainly wasn’t easy to keep off the bread!

Now, the Missus’ main dish as a great combination of French and Japanese cuisines: Baked amadai/tilefish with wasabi sauce!
Did I tell you that Shizuoka Prefecture grows 80& of all wasabi in Japan?LOL

When I was wondering what main dish I would order, the chef just suggested, Alsation Choucroute or Cassoulet?
Not fair! Being a Burgundian, I was truly caught halfway!
Alright, I’ll take the Cassoulet!
…..
My, my, now, that was big!
The Missus: -I’ll have the finest little piece of each: Duck confit, pork belly cut and home-made sausage!
She could have tried to help me more…. LOL again!
Do you know the hree basic cassoulets? To give you an idea, mine included two of them!
No need to tell you it was perfect!

We don’t make a rule of eaing dessert, but we have never been able to escape from Hana Hana’s offerings!
The Missus had this Creme Blanche (meringue, fresh cream and cottage cheese) with a red fruit soup, a beautiful combination in colours and tastes!

I’ve always been a sucker for Hana Hana’s Creme Brulee!
Just the right amount of cream and plenty of caramel and a beautiful ice-cream on top!

I’ll have to find a reason to go back on my own!
Why?
There is still this Alsatian Choucroute bugging me!

Hana Hana
Open for lunch and dinner. Closed on Tuesdays and Wednesdays
420-0037 Shizuoka City, Aoi Ku, Hitoyado-cho, 1-3-12
Tel. & Fax: 054-2210087
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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento

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Horse Meat Sashimi at Tomii

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Horse meat has been a favourite of the Japanese (and only the French and the Tatars!). They call it “Sakura” as it is reminiscent of the colour of cherry blossoms!
The best quality is produced in Kagoshima Prefecture in the Island of Kyushu.

It is usually served in very thin sashimi/carpaccio-style slices.

In sushi restaurants, it will usually be frozen for easier cutting, but Tomii beig a high-quality restaurant they avoid frezzing which might add water to the meat.
It is very sweet and tender, and a very special morsel.

It is always served with two types of seasoning at Tomii:
Soy sauce (light variety) with freshly grated ginger, or the same soy sauce with grated garlic. Both are complemented with very finely chopped fresh thin leek!

To be enjoyed with a great sake or shochu!

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)

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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
sake, shochu and sushi; Happy Little Bento

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Mando: Neo Japanesque Bar/SpanishTapas Bar

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Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to a little expensive.
Specialty: Tapas. Japanese sake, including many local Shizuoka Brands, shochu and wines.

More and more culinary specialties are being presented for the ever-growing pleasure of revellers in Shizuoka City.
The latest addition, which opened last month, is a very interesting combination of Japanese and Spanish cuisines served in a bar/restaurant very reminiscent of Spain.

A very-easy going place with very friendly staff (7) ably coached by veteran manager Takeshi Hirai (who also looks after two more establishments), one can first quaff one’s thirst in many ways:

Japanese sake (350~1,200 yen for a 90ml glass) is top-class　including no　less than 19 different bottles from Shizuoka Prefecture: Isojiman, Aoshima, Kokkou, Sugii, Doi, Takashima, Morimoto, Oomuraya, Kanzawagawa, Eikun and Hatsukame Breweries!
Other prefecture are represented by 11 more brands.

Incidentally, if you come there just drinking,there is a space for guests who prefer standing with a glass in hand!

Plenty of wine, naturally!

Wine is available by the bottle, half-bottle, and glass.
7 liqueurs, plenty of cocktails, soft drinks, Japanese tea and herbal teas are also on the menu!

And shochu: 13 imo/tuber, 11 mugi/barley, 8 kome/rice, 3 awamori from Okinawa and 7 limited editions!

As for food, you had better check the menu of the day written on blackboard as it changes every day.
On the average 13~ tapas (300~600 yen) and 16~ dishes (200~1,400 yen) are on offer, although one can ask the chefs about avaibility of other foods!

If you can’t read the menu, no problem, just point at the food inside the glass display boxes: Fish,

Tapas,

More tapas,

Vegetable terrine,

and even more tapas!

Eating tapas with a glass of wine is probably the cheapest way to truly enjoy the place!

Mind you, they quickly add up!

A great place on your own for a quick fix or with good company for a long night out!

MANDO, Neo Japanesque Bar
420-0031 Shizuoka City, Aoi Ku, Gofuku-cho 2-4-6, Mori Bldg 1 & 2F (along Genan Street)
Tel. & Fax: 054-221-5103
Opening hours: 17:00~02:00
Closed on Sundays
Parties possible on reservation (second floor can turned into private party space)
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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
sake, shochu and sushi; Happy Little Bento

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Italian Cuisine: Cipolla Ripiena/Stuffed Onion at Il Paladino

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Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive.
Specialty:Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
no-smoking-logo1 Non-smoking at tables.

Just had to go for a “glass of wine” after a long work day before definitely calling it a day and have dinner at home!

The chef came up with an interesting “appetizer”, a specialty from Piemonte: Cipolla Ripiena/Stuffed Onion!
NOTE: Thanks to Foods & Crafts for correcting me! Incidentlly I’m french! LOL

A large onion is cut in half and “dug out” to just leave a couple of “layers” of fresh onion inside the outside skin.
It is then filled the chopped dug out part mixed with wild boar ragu/stew. The wild boar came from Shimada City in the Central part of Shizuoka Prefecture!

It was topped with a generous measure of parmiggiano and Italian parsley before being baked to perfection!

Will definitely have to make it back home!

Tratorria . Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
sake, shochu and sushi; Happy Little Bento

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Italian Restaurant: “Quick Fix” at Il Paladino

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Rainy day/evening…
Having a break…
Il Paladino almost next door…
A no-brainer!

And I was there before I could say “it’s still raing cats and dogs outside!”.

“A plate of antipasti misto and make it small as I have to eat dinner back home!”
“Bona!”

Madago/octopus and Uikyou/Japanese fennel salad, Fritatta of zucchini and eggs, Broccoli AOP Peperocino with anchovy seasoning, and marinated tomato. And home-made focaccia and bread!

“You know, we have these big white asaparaguses from Holland…”
“Not fair! OK, I’ll have one of them!”

For another view.
The asparagus is simply grilled and served with a delicious dressing.
The new bamboo shoot is fried. It is actually the extremity of the shoot called “himekawa/姫皮/Princess’ skin”. The inside is almost fruity and part of the “leaves” are edible and crunchy! A great asociation of European and Asian vegetables!

Now, how was I going to explain that to the MIssus….

Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive.
Specialty:Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
no-smoking-logo1 Non-smoking at tables.

Tratorria . Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
sake, shochu and sushi

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Italian Restaurant: Acqua di Fonte

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Service: Excellent and very friendly
Facilities: very clean all around
Prices: reasonable
Specialty: Central and south Italian-style cuisine. Very reasonables prices. Very reasonably-priced wines.
no-smoking-logo1 Non-smoking at tables and most of the counter!

Acqua di Fonte/The Fountain Water followed in the steps of the good Italian restaurants in Shizuoka City when it opened this year on March 11th.
It is located in a former fashion shop in the Takajo district, which is fast becoming a reference in the whole Prefecture when it comes to tasting gastronomies from all corners of the world in a single area, and this at the highest level. As there arejust enough seats for 8 at the counter and 12 at tables, it is a good idea to reserve.

Young chef Hidetake Suzuki is a local as he was born in Fujieda City. Before working in another Italian restaurant in the same city, he spent no less than three and a half years studying his trade in Napoli and Sicilia, and it shows. Notwithstanding the great taste his cuisine is light, precise and very traditionally Italian in concept with great products and this at very reasonable prices.

The wine list is a welcome show of reasonability:
White and red wines are listed in three different parts at 2,800, 3,800 and 4,800 yen a bottle.
You can also order by the glass at 550 yen.

I ordered a very solid wine for 4,800 yen from the Campania region, KLEOS, Luigi Maffini, Aliano grapes.

Very deep red with a good fruity flavor. Very solid with welcome tanginess. Very good with meat in particular.

Dinner set menus are priced at 4,200, 6,000 and 8,000 yen but the carte is worth exploring with 9 Primi Piatti, 5 Secondi Piatti and 3 Dolce.
A short carte, but to the point and with some unusual discoveries.
Here is what I chose for my first visit:

Caprese salad. The tomatoes are Ameera Tomatoes from Shizuoka. The luccolla is wild luccolla!

Solento Gnocchi

Vitello Taliata/Veal with a sauce made with chestnut flower honey, red wine and balsamico!

A plate of Italian charcuterie!

The Focassa is home-made.

Semi-freddo di Mandorle/almond ice-cream!

Second visit planned soon! I certainly need to take better pictures next time!LOL

ACQUA DI FONTE Antica Osteria
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-10-10, Pia Takajo, 1F
Tel. & Fax: 054-266-6440
Opening hours: 11:30~14:00, 18:00~22:00
Closed on Wednesdays and first Tuesday
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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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