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美食, 農業, Fish, Gastronomy, Japanese Gastronomy, Restaurants, seafood, Shizuoka, sushi, Sushi bars, Sushi restaurants., Tourism, 寿司

Sushi in Shizuoka City: Sushi Ko (September 2011)

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“Super California Roll”!

Service: Very friendly and attentive. Always ready to please
Facilities: great overall cleanliness
Prices: Appropriate. Good value
Strong points: Great blending of local and all-Japan seafood. Great list of Shizuoka sakes! Both modern and traditional sushi.

We are entering the Autumn season, albeit a very hot one, and new fish are being caught.
It was time to visit Sushi Ko, my favorite sushi bar/resturant in Shizuoka City to check on the new arrivals!

The present Master of the Place, Mr. Kenta Birukawa/尾留川健太 has just been rewarded with the Gold Medal at the Japan National Sushi Design Contest, an event held every 4 years!
Mr. Oda, the former Master, who is presently in charge of the mother company, was also rewarded the same prize 4 years ago!

So, what did we enjoy?

Kinmeidai/金目鯛/Splendid Alfonsino sashimi (Izu Peninsula).

Beautiful colors!
Notice the edible shiso/perilla/紫蘇 flowers!

This is the season of the katsuo/鰹/bonito which swim across the Suruga Bay!

Usually served with freshly grated ginger, chopped scallions and thinly sliced red onions.
Thinly sliced fresh garlic is another option!

A wink to America: Super California Roll! Can you guess what’s in it?

Sake from Masu Ichi Brewery in Shizuoka City!

Chyawanmushi/茶碗蒸/ Japanese steamed salted pudding!

Hirame/平目/Sole-Grouper (Shizuoka) just seasoned with a little salt and lime juice. No need for soy sauce!

Sazae/サザエ/Turbo Shell!

the whole flesh is first taken out, sliced and cooked inside the shell!

The liver of the turbo shell!

Tachiuo/太刀魚/Scabbard Fish (Shizuoka) served as aburi/炙り/grilled on the skin surface seasoned with ponzu and served with momijioroshi/grated daikon and chili pepper, and chopped scallions.

A sneak view of the sashimi plate prepared for a group of five at a table!

Magurozuke/鮪漬け/marinated tuna (lean part), a real dessert!

Ikura/イクラ/salmon’s roe served as “gunkan nigiri/軍艦握り/Mothership Nigiri. Notice the small empty “boats” following the mothership?

A cute fleet, isn’t it?

How about that for tamagoyaki/玉子焼き/Japanese omelette design?

Anago/穴子/conger eel (Shizuoka), a universal favorite!

A vegan sushi nigiri with lightly boiled Chinese cabbage and Japanese hot mustard!

A real dessert: Home-made fig Wine Stew!

To be followed…

SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)

RECOMMENDED RELATED WEBSITES

With a Glass,
POPCORNHOMESTEAD in Tokyo by Joan Lambert Bailey,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Beer, 美食, 観光, 農業, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/09/15): Draught-Only Seasonal Release: Black Fantasy Ale

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Baird Beer & Taproom Events Bulletin
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Draught-Only Seasonal Release: Black Fantasy Ale

Dear Taproom Friend & Baird Beer Enthusiast:

At Baird Beer we love the resinous pungency of whole flower hops. We also treasure the roasty, oily and smokey acridity of highly kilned dark malts. Surely these powerful and contrasting flavor elements can be artfully combined in a way that yields a fantasy-like beer flavor: one that is commandingly strong yet gently nuanced? The answer is yes. You can drink it in Baird Black Fantasy Ale.

New Baird Beer Seasonal Releases:
*Black Fantasy Ale (ABV 7.5%):

Midnight-black in color thanks to a combined grist addition of highly kilned Chocolate Wheat, Roast Wheat and Black Patent malt, Black Fantasy Ale looks like it might be a Foreign Export Stout. The nose, however, says otherwise. Wafting from the tan collar of pint glass foam is a magnificent aroma reminiscent of ripe fruit and freshly picked herbs (courtesy of double-dry hopping with Centennial, Motueka and Saaz hops). No, this is not your typical stout. That conclusion is immediately confirmed with a fireworks-like explosion of layered hop flavor and pungent bitterness in the mouth (95 kettle BUs of Magnum, Galena, Nugget, Centennial, Motueka and Sterling hops). The finish, though, is silky and oily-smooth.

Have you ever felt exhaustingly invigorated? Black Fantasy will render you thus. The invigoration, though, triumphs over the exhaustion. It will compel you to return for another go of it. Warning: Your perception of beer will be forever changed. You know what they say … Go Baird and never go back!

Baird Black Fantasy Ale is now on tap at all four of our Japan Taproom pubs. It is draught-only and also will be poured at other fine Baird Beer retailing establishments throughout Japan.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Beer, 美食, 観光, 農業, Gastronomy, Japan

Bryan Baird’s Newsletter (2011/09/06): Early Autumn Seasonal Releases

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Baird Beer & Taproom Events Bulletin
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Early Autumn Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

Join me in celebration of the first sighting of sunshine in nearly five days here in Shizuoka. The air, too, seems crisper and less soaked with all that sticky humidity. Fall is in the air! It also is in the Baird Beer cellars. Today, we release from them three new seasonal brews, all with a distinctive fall weather flavor: Baird Export Lager, Baird Red Rye Lager and Baird Imperial Red Ale.

New Baird Beer Seasonal Releases:
*Baird Export Lager (ABV 5.5%):

Brewed in the tradition of Dortmund-style export lagers, Baird Export Lager combines depth of flavor with a brisk and refreshing character. Less fragrant in hop character but brawnier in malt body than a pilsner, Baird Export Lager is a supreme thirst quencher. The high quality of our soft Numazu water really stands out in this well-rounded lager.

Baird Export Lager is available in limited quantity in kegs only.

*Baird Red Rye Lager (ABV 5.0%):

Generous additions to the grist of malted rye lend a distinctively autumn-red hue as well as spicy malt flavor to this sprite yet hardy lager beer. The hop character is not bashful either, demonstrating a clean, snappy complexity derived from separate additions of five American varieties (Columbus, Horizon, Perle, Glacier, Santiam).

Baird Red Rye Lager is available both in kegs and bottles (633 ml).

*Baird Imperial Red Ale (ABV 8.6%) (Real Ale on Hand-pump only):

Normally, our hand-pump dispensed real ale offerings focus on moderate- to low-gravity and alcohol content classic English styles. Baird Imperial Red Ale is an exception. The wort weighs in at an impressive 20.5 plato, aided by kettle additions of Japanese red sugar (akato). The alcohol content is a potent 8.6% by volume. And the hop character is boisterous: six varietal additions constituting 65 BUs of fragrant, flavorful bitterness. The breathing of the CO2 from the casks prior to hookup on the hand-pumps leads to a soft, almost chewy mouthfeel. A fruity succulence gives way in the finish to a warm, pleasurable alcohol burn — just enough to take the nip out of a chilly autumn evening.

Baird Imperial Red Ale is available on hand-pump only and exclusively at our Taproom pubs.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 観光, 農業, Gastronomy, Japan, Shizuoka, Spanish Cuisine, Spanish Restaurant, Tapas, Tourism

Tapas Bar: Diego in Shizuoka City!

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Photographs courtesy of Hiroya Unno

Service: Excellent and very friendly
Facilities: Great general cleanliness
Prices: Reasonable
Strong points: Relaxed atmosphere, reasonable prices and excellent tapas!

Diego in Shizuoka City is one of those places where you can eat, drink and relax in good company without ostentation and enjoy simple pleasures and great company, whatever the gender or the age!
As for the lone wolves, the long counter can field them all!

I visited Diego the other day with workmates as the “second stage” of our night out. Perfect for a good talk accompanied with light refreshments. Actually, all the other guests seemed to be of the same mind, especially the ladies!

Although the concept is that of a tapas restaurant/bar, the wines, all tagged at the same price, come from France, Italy, Spain and other countries. Naturally, there are drinks for all priorities.

For the specialists! Very reasonably priced!

Naturally, we couldn’t get through the whole menu but the follwing should give you a good idea of the reasonably-priced and excellent dishes with an international flavor although most of the ingredients are local:
Iberico raw ham!

Cut in front of you!

Beautiful tomato salad!

Spanish omelette!

Generous terrine!

Succulent smoked chicken salad!

Unusual wine-stewed spare ribs!

See you again there soon!

DIEGO
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-12-12, Jyouhara Bldg, 102, 静岡市葵区鷹匠1-12-12 篠原ビル102
Tel.: 054-253-0808
Business Hours: 18:00~24:00
Closed on Mondays
Credit Cards OK
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 観光, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Pizza, Shizuoka, Tourism

Pizzeria: Summer Dinner at Venty-Due in Shizuoka City!

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Photographs courtesy of Hiroya Unno

Service: Excellent and very friendly
Facilities: Great general cleanliness
Prices: Reasonable
Specialty: Real Napolitan Pizza baked on wood fire
no-smoking-logo1 Completely Non-smoking!

It has just become impossible to enter Venty Due in Shizuoka City without a reservation any more!
It took me a month to be able to take the IT staff of Agrigraph there!

The reasons are simple enough: They serve the best pizzas (Napolitan-style) in the whole Prefecture!
To achieve this, they use a real oven heated with “Nara no ki/Japanese oak” delivered all the way from Tottori Prefecture on the other side of Japan!
It takes two hours to bring the oven to the right temperature of 450 degrees Celsius, but then the pizza will come literally smoking on your plate within a few minutes from the moment you ordered them!

The dough for only thirty pizzas is fermented and leavened twice every day and the ingredients, altough simple, are of the best quality!

For thirsty people Italian beer and wines are available!

They serve only three kinds of pizza.
We had them all of course!
Here we go:

Margherita Pizza!

For a closer look!

Marinara Pizza!

For a closer look!

Bianca Pizza!

For a closer look!
Are you convinced?

if you still have a space to fill, do try one of their light dishes. We had the potato croquettes and cheese puffs assortment!

Just love those cheese puffs!
Simple maybe, but with great quality, great taste and great ingredients! What more can you ask for?

22 Venty Due
420-0839 Shizuoka City, Aoi Ku, Takajyo Machi, 3-21-20
Tel & Fax: 054-260-4522
Business hours:18:00~21:30
Closed on Sundays
Reservations advised.

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Baird Beer, Bars, Beer, 美食, 観光, 農業, Gastronomy, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/08/29): New Seasonal Release: Baird Belgian Wit

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Baird Beer & Taproom Events Bulletin
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New Seasonal Release: Baird Belgian Wit

Dear Taproom Friend & Baird Beer Enthusiast:

The brief hiatus in Baird Beer seasonal releases is over. Today we are debuting of a first-time seasonal brew: Baird Belgian Wit.

New Baird Beer Seasonal Releases:

*Baird Belgian Wit (ABV 4.7%):

Witbier means “white beer.” It takes its name from the extraordinarily light, white-hued color that is the by-product of mashing with large portions of un-malted wheat. Witbiers are seen as descendants of un-hopped medieval beers that were flavored with a blend of herbs and/or spices referred to as “gruit.” Today, the poster beer for this category is the Belgian brand Hoegaarden White, which is spiced with a combination of coriander and orange peel and is very lightly hopped.

Baird Belgian Wit is mashed with a grist consisting of 30 percent un-malted Japanese wheat. We added a pinch of homegrown coriander seed, which we lightly crushed, to the conditioning tank along with a dollop of orangey NZ Cascade dry hops. Fermentation was achieved with our Belgian house yeast, originally a Belgian witbier strain.

The result is a light, fragrant and effervescent brew that manages a surprising depth of flavor. This is a perfect libation to enjoy amidst the wanning heat of summer. Baird Belgian Wit is available on draught at each of our Taproom pubs as well as at other fine Baird Beer retailing establishments in Japan. A small inventory of bottles (633 ml) also are available for purchase.

In addition to the Belgian Wit, we also are pouring a new small-batch real ale from the handpumps of our Taproom pubs: Six Nations Hop Ale (ABV 5.2%). The name of this dry-hopped golden ale derives from the fact that it incorporates hops from six different nations: US Galena, New Zealand Motueka, German Tradition, English East Kent Golding, Slovenian Styrian Golding, and Czech Saaz. The resultant hop character can best be described as earthy, grassy and floral. This unique real ale is available exclusively at our Taproom pubs and quantities are limited so stop in for a pint soon.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Baird Beer, Beer, 美食, 観光, 農業, Gastronomy, Tourism

Bryan Baird’s Newsletter (2011/08/02): Asian Beauty Biwa Ale & Brewer’s Secret Handshake

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Baird Beer & Taproom Events Bulletin
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Upcoming Seasonal Releases: Asian Beauty Biwa Ale & Brewer’s Secret Handshake

Dear Taproom Friend & Baird Beer Enthusiast:

We continue thirstily working down through our deep lineup of Baird Beer summer seasonals. Today it is one of our special fruited ales that is stepping up to the plate: Asian Beauty Biwa Ale.

Asian Beauty Biwa Ale 2011 (ABV 5.8%):
Biwa is “the small, yellow, edible, plum-like fruit of the loquat tree.” We had no idea what it was until our partner-friend-carpenter-farmer, Nagakura-san, brought some in several years ago for us to taste and then brew with. It is an extremely subtle fruit that harmonizes sweetness with tartness. Asian Beauty Biwa Ale is coyly fruity, spritely effervescent and yet delicately firm — like a true Asian Beauty!

Asian Beauty Biwa Ale 2011 begins pouring from our Taproom taps beginning Wednesday, August 3, and it is available for delivery from our brewery beginning Tuesday, August 2. Due to the very limited number of bottles (633 ml), we will not be selling Asian Beauty on our consumer E-Shop. It will be available, however, through select Baird Beer retailing liquor shops in Japan.

In the summer seasonal on deck circle is a sacred ale: Brewer’s Secret Handshake.

Brewer’s Secret Handshake (ABV 6.0%):
The German city of Dusseldorf is renowned for its Altbier. From time to time, apparently, the city’s Altbier brewpub brewers make seasonal specialty Alts as surprise treats for customers. These specialty Alts are known as sticke (secret) Alts or Latzenbier (slab beer). Compared to standard Altbier, the secret versions tend to be stronger, darker and hoppier, according to German beer writer Horst Dornbush.

Brewer’s Secret Handshake is our version of a sticke Alt. It is fairly strong (6% by volume), darkish brown in color, and unabashedly hoppy (50 IBUs of US Magnum, NZ Hallertau Aroma, US Perle and German Tettnanger). It will be available to Taproom patrons who are privy to the brewer’s secret handshake beginning Wednesday, August 10. Shipments to Baird Beer retail accounts will begin on Tuesday, August 9. Retail accounts are welcome to contact Kojima-san at the brewery office and begin reserving for shipment kegs and bottles (633 ml). Again, due to very limited bottle supply, we will not be selling Brewer’s Secret Handshake on the brewery E-Shop.

Upcoming Taproom Events:
*Harajuku Taproom 2-Year Birthday Celebration (Sat-Sun, August 6-7):

That Japanese traditional yakitori-style food and flavorful craft beer are wonderful mates when matched together has been demonstrated beyond doubt by our Harajuku Taproom. This coming weekend, the Harajuku Taproom will be celebrating its 2-year birthday. Highlights of the weekend celebration include:

Tapping of its anniversary ale: Terrible Two Hara-Tap Birthday Ale (a strong golden ale — 6.7% abv — with moderate levels of hop bitterness but heavily laden with spicy-herbal hop flavor and aroma (courtesy of Slovenian Styrian Golding, US Santiam and NZ Hallertau Aroma). This special brew will be available only on draught and only at the Harajuku Taproom
Special weekend-only food menu with items priced in the 500 yen range.
Standing room will be made available for this weekend event and all orders will be handled on a cash-on basis. Please mark your calendar and plan on joining the celebration (and be sure to wish the terrific team at Harajuku a Happy Birthday!).

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Beer, 観光, 農業, Gastronomy, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/07/27): Baird-Ishii-Stone Japanese Green Tea IPA Charity Collaboration Brew

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Baird Beer & Taproom Events Bulletin
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Debut: Baird-Ishii-Stone Japanese Green Tea IPA Charity Collaboration Brew

Dear Taproom Friend & Baird Beer Enthusiast:

The earthquake, tsunami and nuclear plant disaster that struck the Tohoku region of Japan in March destroyed and upturned tens of thousands of human lives, not to mention the economic and environmental havoc that it wreaked, and continues to wreak to this day. The catastrophe lays bare for all to see and feel the tenuous nature of life.

Tragedy, though, also can bring to the fore the best and most enduringly strong aspects of life: e.g. selfless sacrifice, generosity of spirit, camaraderie among strangers, etc. These inspirational and life-affirming human traits have, thankfully, been demonstrated in countless number in the aftermath of the Tohoku disaster.

It was in this life-affirming vein, I think, that Stone Brewing Company of San Diego, California invited Baird Brewing and Ishii Brewing (a Guam-based brewery owned and run by Japanese national, Toshi Ishii) to collaborate on a beer that would be brewed with two purposes in mind: (1) financial contribution to the Tohoku region disaster relief effort, and (2) encouragement of spiritual uplift and joy in an otherwise depressing time. Wonderful beer is a powerful thing; humans have know this for many millennia. As brewers, the one thing we certainly can do in times like this is try to harness and unleash the positive power of beer.

The great bulk of the 300 barrels or so of Baird-Ishii-Stone Japanese Green Tea IPA that was brewed has been sold (and continues to be) in the United States, with Stone Brewing generously donating 100% of its sales revenue to the International Red Cross, earmarked for Tohoku disaster relief. Fortunately, though, through the offices and hard work of Stone’s Japanese importer, Nagano Trading, we were able to procure a couple pallets of the collaboration beer for delivery to Japan. These pallets arrived at Yokohama port several days ago and have just now cleared customs. The first of these kegs will be tapped, in a Taproom-wide charity celebration, this Friday, July 29 at 5:00 pm sharp at all Taproom locations.

Taproom-wide Charity Celebration Debut: Baird-Ishii-Stone Japanese Green Tea IPA (Friday, July 29, 5:00 pm Kick-Off):
Ishii-san and I flew to San Diego in May to brew this collaborative IPA with Stone brewmaster Mitch Steele and his Stone Brewing team. Several rounds of collaborative emails in advance of our trip yielded the beer concept: a strong (9% ABV — matching the magnitude of the Tohoku earthquake) and hugely hoppy (over 100 kettle IBUs of Warrior and Pacifica varieties and two-stage dry-hopping with a combination of Aramis, Crystal, Pacifica and whole leaf Sorachi Ace) ale enjoying a simple but robust malt base (100 percent Maris Otter from England), made drier by additions of Belgian candi sugar, and brought into complete balance with dry-tea additions of whole leaf Shizuoka sencha. I have yet to drink the finished beer myself, but the reviews coming from the U.S. are tremendous.

Each of our Taproom pubs has an allotment of four kegs of Japanese Green Tea IPA, which will be poured until the final one kicks. They will be sold by the pint (1100 yen), half-pint (750 yen) and taster glass (400 yen). We will donate all of the sales proceeds to the Tohoku Project of the All Hands Volunteers charity organization (http://hands.org/projects/project-tohoku/). This wonderful organization is lean and focused, assembling teams of volunteers who are dispatched to the Tohoku region to engage in the vital work of clean-up and reconstruction. The Tohoku project director is Mr. Satoshi Kitahama who can be reached at the following address: satoshi@kitahama.com.

In addition to this Taproom allotment of kegs, Nagano Trading has a dozen or so more which it plans to allot in a blind raffle to interested craft beer retailers. The raffle allotment will be announced by Nagano Trading on August 3. Also, one pallet of bottles of the Japanese Green Tea IPA has been imported by Nagano Trading. Retailers and individual customers interested in obtaining kegs or bottles should contact Andrew (andrewbalmuth@naganotrading.com) or Akemi (akemiohira@naganotrading.com) of Nagano Trading directly.

In the spirit of this charity effort, Nagano Trading also has volunteered to donate a portion of its sales proceeds to Tohoku disaster relief. We would ask that all other retailers who obtain and sell this Japanese Green Tea IPA also donate some portion of the sales revenue to a charitable organization involved in Tohoku relief. We will be sure to post a list of all donations made once the last bottles and kegs have been sold.

We look forward to hosting you at one, or more, of our Taproom pubs this Friday for the charity debut of this truly one-of-a-kind collaboration beer. Please come thirsty and with a charitable spirit.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Baird Beer, Bars, Beer, 美食, 観光, 農業, Gastronomy, Tourism

Bryan Baird’s Newsletter (2011/07/21)

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Baird Beer & Taproom Events Bulletin
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New Summer Seasonal Releases: Hop Havoc & Japan Tale Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Thanks to all those who joined us in Numazu over the holiday weekend for our Fishmarket Taproom 11-year anniversary celebration. It was a terrific party. The Hop Havoc Anniversary Ale was a particular hit and we thus are pleased to announce its release to the broader public today. In addition, we have another special release treat today — the return of our ume-laden Japan Tale Ale.

New Baird Beer Seasonal Releases:
*Hop Havoc Anniversary Ale (ABV 6.2%):

This hop-monster ale was brewed to commemorate the 11-year birthday of our first Taproom: Numazu Fishmarket Taproom. It was conceived in what I call a ‘Greenflash’ moment — Greenflash, of course, being the San Diego craft brewery renowned for its massively hoppy beers.

Hop Havoc Anniversary Ale enjoys a malt base similar to what one might find in a strong pale ale (e.g. 13.9 P made up of Maris Otter and Carahell), but the hopping is what one would see in a double IPA (e.g. 90 IBUs and double dry-hopping with Columbus, Citraand Cascade varieties). The hallmarks of Baird Beer, though, abound everywhere, from the unfiltered hop haze to the soft and natural carbonation to the powerful yet balanced and un-heavy flavor profile.

Hop Havoc is available in limited quantities in both keg- and bottle-conditioned form. Order fast.

*Japan Tale Ale 2011 (ABV 6.2%):

Brewed with a host of indigenous Japanese ingredients (un-malted wheat, korizato sugar, fresh ume plums and, of course, lovely soft Numazu water) Japan Tale Ale is lightly hopped, pleasantly tart and extremely refreshing. It’s hazy, milky-white color and snow-white foam collar are reminiscent of a Belgian witbier. It drinks, though, like a beer version of a well-made ume sour (a popular drink served in traditional Japanese pubs that is made with distilled shochu and plums and served carbonated on ice).

Japan Tale Ale 2011 is now pouring from the taps of each of our Baird Beer Taprooms and will be available both on draught and in 633 ml bottles at Baird Beer retailing pubs and liquor shops throughout Japan.

Upcoming Taproom Events:

Please mark your calendar for Friday, July 29. On this day, we plan to unveil, at long last and at all four of our Taprooms, the Tohoku earthquake and tsunami relief collaboration beer brewed in San Diego by Stone Brewing, Ishii Brewing and Baird Brewing. The beer is called Japanese Green Tea IPA and by all accounts in the U.S., where it already has debuted, it is a real treat. 100 percent of the sales revenue generated by this beer at all or our Taproom pubs will be donated to charities dealing with Tohoku disaster relief.

More beer, event and charity designation details will be upcoming in the next bulletin.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Baird Beer, Beer, 美食, 観光, Gastronomy

Bryan Baird’s Newsletter (2011/07/14)

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Old World Kolsch; Fish-Tap 11 Year Anniversary

Dear Taproom Friend & Baird Beer Enthusiast:

Need respite from the scorching summer heat? Enjoyment of a cool and refreshing beer is your best bet. Today we are releasing a fantastically effective heat-beating brew: Old World Kolsch.

New Baird Beer Seasonal Releases:
*Old World Kolsch (ABV 5%):

In the annals of German beer history, Kolsch actually is a relatively “new world” style at a mere two centuries old. It is a pale, dry, assertively hopped golden ale know as the “beer of Cologne.” A fruity-winy bouquet is one of its hallmarks. Baird Old World Kolsch is brewed with Bohemian Pilsner and German Wheat malts, as well as English Maris Otter, and hopped with a combination of German Tradition, Czech Saaz and American Sterling varieties. The appearance is highlighted by a gorgeously full head of long-lasting white foam and a slightly hazy white-gold color. The aroma is zesty and lemon-like. The flavor is dry and quenching with a hint of bitter hop fruit.

Old World Kolsch begins pouring from our Taproom taps today, Thursday, July 14. It will be available on draught at other Baird Beer retailing establishments in Japan beginning Friday, July 15. A very limited number of bottles (633 ml) will be available too.

Upcoming Taproom Events:
*Fishmarket Taproom 11-Year Anniversary Celebration (Sat-Mon, July 16 – 18):

It truly is hard to believe that it has been eleven years since Sayuri and I opened the doors of the Numazu Fishmarket Taproom for business. It is a fact, though. Michiru, Chris and the staff are planning a special 3-day birthday celebration to commemorate. If you haven’t made it out to see us in Numazu recently, or maybe never have been at all, this is a great opportunity to visit. Weekend celebration highlights include:

*All-you-can-eat buffet (including items from the outside grill) @ 1,500 yen per person (orders stop @ 8:00 pm)

*All Baird Beer @ 500 yen (in plastic bura-bura cups; kindly keep your cup for re-use)

*Debut Release of Hop Havoc 11-Year Anniversary Ale (this celebration ale is hopped massively, like Suruga Bay, but with a much lower starting gravity and alcohol content)

*Tapping of a single cask of barrel-aged Second Strike Apple Ale (Monday, July 18 — limit one glass per patron)

*Various live music and magician performances

*Brewer-conducted Baird Brewery tours (1:00 and 4:00 pm on Sat-Sun; 1:00 pm on Mon — tours depart from the Fishmarket Taproom)

Doors open each day, including Monday (which is a Japan national holiday), at noon. Reservations are not required; thirst for good beer, appetite for excellent food, and sociable disposition are required.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Beer, 美食, 観光, Gastronomy, Tourism

Bryan Baird’s Newsletter (2011/07/07)

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Baird Beer & Taproom Events Bulletin
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New Seasonal Release: Baird Belgian Summer Ale

Dear Taproom Friend & Baird Beer Enthusiast:

To refresh in a satisfyingly flavorful way is the mantra of summer seasonal craft brewing. We do just this with our newest seasonal offering: Baird Belgian Summer Ale.

New Baird Beer Seasonal Releases:
*Baird Belgian Summer Ale (ABV 5.1%):

Generous portions of wheat (malted and unmalted) and rye (malted) lead our grist bill, providing a spicy and sprite flavor base. Four varieties of citrus-forward hops (Citra, Cascade, NZ Cascade and Ahtanum) are combined in both the kettle boil and the conditioning tank to lend a pleasingly light fruit fragrance and flavor. Fermentation with our house Belgian ale yeast ties the flavor ensemble together with deft touches of phenolic tartness.

Belgian Summer Ale begins flowing from our Taproom taps tonight, Thursday, July 7. It will be available on draught an in bottles (633 ml) at other fine Baird Beer retailing establishments in Japan as early as Friday, July 8.

Upcoming Events:
*Fishmarket Taproom 11-Year Anniversary Celebration:

Our Numazu Fishmarket Taproom turns 11 this month. We will be holding a birthday celebration over the upcoming three-day holiday weekend: Saturday – Monday (July 16-18). Chef Michiru is working on a special all-you-can-eat celebration buffet and barbecue; live music is being planned; brewer-led brewery tours are scheduled; and patrons will be treated to the release of Hop Havoc Anniversary Ale. Please mark your calendar and plan to join us in Numazu for the party. More concrete details will be announced very shortly.

*Great Japan Beer Festival in Osaka (July 16-18):

Yes, Baird Brewing will be participating for the first time in the upcoming Great Japan Beer Festival in Osaka. Sayuri, John and I (along with fellow partners Yakimono Rob and the Carpenter) will be pouring four varieties of Baird Beer at our booth while we spread the good beer gospel in Kansai. If you are a Kansai beer fan, be sure to stop at the booth and say hi.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Baird Beer, Beer, Gastronomy, Numazu City, Shizuoka, Tourism

Bryan Baird’s Newsletter (2011/06/29)

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Baird Beer & Taproom Events Bulletin
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Early Summer Seasonal Release: Cool Breeze Pils

Dear Taproom Friend & Baird Beer Enthusiast:

As I sit sweltering in front of my computer wondering where the rainy season went, I begin longing for a refreshingly brisk and quenching libation. Fortunately, the Baird Beer cellar is stocked with just such a brew: Cool Breeze Pils. Baird Cool Breeze Pils 2011 is available for shipment from our brewery cellar beginning today, June 29.

New Baird Beer Seasonal Releases:
*Cool Breeze Pils 2011 (ABV 5.2%):

Brewed annually, Cool Breeze Pils is Bohemian in style, cleanly malty in body, coquettishly floral in aroma, and crisply dry in its snappy bitter finish. Cool Breeze Pils registers on the imbiber like a fresh ocean breeze does on the perspiring body of a mid-afternoon sunbather. Cool Breeze Pils is unfiltered and re-fermented and naturally carbonated in package where it has undergone an extended maturation. The result, we believe, pays handsome tribute to the glorious history of this storied lager beer style.

Cool Breeze Pils 2011 will be pouring from our Taproom taps beginning Thursday, June 30. It will be available on draught and in bottles (633 ml) at many other fine Baird Beer retailing establishments as well.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

蕎麦, 観光, Gastronomy, Japanese Gastronomy, Shimada City, Shizuoka, Tourism

Soba & Tempura at Setsugekka!

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Service: very friendly and attentive
Equipment: Very clean. Splendid washroom.
Prices: reasonable
Strong points: Top-class soba, sake and tempura! Great traditional Japanese atmosphere.

For the last 10 years Setsugekka/雪月花 has achieved fame in Shimada City and in the whole Prefecture not only for their soba/buckwheat noodles but also for their magnificent seasonal tempura and sake from Shizuoka Prefecture, especially those of the neighboring sake Brewery Oomuraya!

Setsugekka is conveniently located less than 10 minutes walk from Shimada JR Station.
It looks very simple from outside but the interior is very cozy and traditional.

it is all warm and comfortable wood inside!

But I have a marked preference for the little room just beside the entrance overlooking the outside street!

Deep-fried soba crackers with the first drink!

There are many menus and carte to choose from.
The best way to order is probably to choose one of the set menus and add to it later!
The above appetizers came up with a set menu:
Soba yaki consisting of soba flour mixed with miso and grilled (just love it!), marinated mushrooms and cream cheese with soy sauce jam!

And we were immediately into tempura mode.
We had ordered two different menus for a photo festival!
Above is “kogochi fish” and “nanba shrimp”!

“Kuruma ebi/large prawn”! The whole was edible!
A real piece of art!

All local vegetables: yellow pimento, sweet potato, plum tomato and ice plant!

A great way to present local sake!

A delicacy you will find only in Shizuoka Prefecture: “Sakura ebi kakiage/cherry shrimps tempura”!
With local “leaf ginger and “shishito/chili pepper”.

Local vegetables again: leaf ginger, sweet corn and ice plant!

Now, this is a very unusual tempura: “sakekasu/sake white lees tempura”! The white lees came from the neighbors, Oomuraya Brewery!

Setsugekka can easily organize a full meal for all tastes!
Cuttle fish sashimi!

The full duck set with its gizzards, liver and breast!

And we were at last into soba mode, all basically in “seiro fashion/served cold”, all “jyuwari/100% buckwheat flour”!

Soba of a different color!

Perfect texture!

And for dessert: buckwheat and green tea sorbet! A real delicacy again!

As this month of June saw their 10th Anniversary we were offered some buckwheat seeds to plant!

I hope you understand there will be more reports coming! LOL

SETSUGEKKA/雪付き花
Shimada City, Hontori, 2-3-4
Tel.: 0547-35-5241
Business hours: 11:30~14:30, 17:00~22:00
Closed every Monday and 3rd Tuesday
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

With a Glass,
POPCORNHOMESTEAD in Tokyo by Joan Lambert Bailey,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Blueberries, 美食, Desserts, 観光, 農業, Fruit, Gastronomy, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Tourism

Blueberries with no pesticides in Shizuoka City: Masako Mochizuki!

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Mrs. Masako Mochizuki/望月正子さん!

A true farmer’s abode growing their own food (tomatoes)!

In Shizuoka (and in Japan most of the time for that matter) you very quickly move from the sea to deep into mountains within minutes when you embark into an interview of a local farmer!

Overgrown asparaguses in the foreground and fig trees in the background!

This is when you need friends, especially considering I do not drive (I never did in my life!).
Mind you, I could use a bus or even my bicycle in that case as we went as far as Gojima/後島 up the Abe River, a beautiful trip in itself!

But my good friend, Mrs. Natsuko Koyanagi/小柳奈津子さん, who knows all the farmers along the river, was on hand again to help me!

This is green tea land, too!

Tell the truth, Masako Mochizuki is a celebrity in the region. If you are lost just ask for the blueberry lady’s house!

The blueberry fields with nets to fend off birds!

The Mochizuki family, like all farmers around, had been growing tea and other staple crops when 15 years ago a friend approached Masako personally to ask her to grow blueberries, known to be extremely beneficent to health and eyes in particular!

One of the gadgets to fend off birds. Masako San said that it actually turned more into decoration than anything else!

A remarkable fact is that Masako San does not use any pesticide whatsoever, a notable rarity for that particular crop!
As for fertilizer she mixes only the minimum with home-made compost and others!

She grows 40 varieties, 10 of for sale, in 5 fields on a total area of 700 tsubo/2,300 sauqre meters.
I just can’t describe or take a picture (I’ll come back again anyway!) of all varieties or I’ll into a boring specialist!
But let me show a few of the trees that attracted my attention!

The different varieties will mature at different times. The above won’t be ready for harvest before at least a week.
That does not prevent Masako San and her husband from picking 10 kg of blueberries every morning between June and August!

Small type.

Even smaller but still unripe.

Definitely not ripe!

Medium-sized type with a great balance in taste! I picked quite a few of these!

The big ones, absolute beauties!

The same, to be eaten one at a time! LOL

My personal harvest of two varieties. Considering that the same trees had been harvested early that morning, I was more than satisfied!

A very small part of the morning’s harvest. Truly enormous and so sweet with the right touch of acidity!
I know a lot of chef friends who are going to ask questions!

As I said previously, blueberry is also considered as natural medicine in this country, so Masako, apart of creating jams and jellies, also make blueberry soap!

BLUEBERRY GOSHIMA/ブルーベリー後島
Mr.s Masako Mochizuki/望月正子さん
421-2105 Shizuoka City, Aoi Ku, Goshima, 145-1
４２１－２１０５静岡市葵区後島１４５の１
Tel. & Fax: 054-294-0590
Mobile phone: 090-3938-2328
E-mail: masako77@agate.plala.or.jp
Private orders welcome!

RECOMMENDED RELATED WEBSITES

With a Glass,
POPCORNHOMESTEAD in Tokyo by Joan Lambert Bailey,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 観光, Gastronomy, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, sushi, Sushi bars, Sushi restaurants., Tourism

Sushi Restaurant: Sushi Ko in Shizuoka City (June 2011)

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Umazura tsukuri/ウマズラ造り/Filefish sashimi plate!

Sushi Ko in Aoba Park Street in Shizuoka City is the sushi bar owned by Sushi Ko Main Sushi Restaurant in Ta-machi in the same city.
Mr. Oda has just been asked to take charge of the main restaurant while his very capable second, Mr. Kenta Birukawa/尾留川健太さん has been promoted Head of the Sushi Bar in Aoba.
The Bar is as good as ever, but now I will also have to check the main restaurant!

While the Missus drank her Chardonnay, I was sipping my sake brewed by Takashima Brewery in Numazu City. The above shows the snack coming with the first drink: octopus/tako/蛸 served with seaweed, momijioroshi/grated daikon with chili pepper, chopped thin leeks and ponzu!

We managed to get our favorite seats at the counter, but one half of the tatami room was busy with a group of 11 hungry salarymen!
Loads of consecutive work!

Our seats gave us the perfect view of the chefs at work!
They know us well, so they actually welcome the photography (without flash!), but make a point to ask for permission if you are a new customer (the latter applies for any restaurant!)!

On the menu of the day they had umazura tsukuri/ウマズラ造り/Filefish Sashimi Plate.
This fish whose name literally means “Horse face” is a kind of filefish found in Suruga Bay.
It was taken alive out of the fish pond!

Filefish in general is not that popular in other countries, but it definitely deserves attention.
Although it has not much meat, it makes for beautiful sashimi!

For a closer view!

Here it is, served with a dip made with its fresh liver and ponzu!
A real morsel!

Its cheeks were served deep-fried!

Chef Birukawa has kept a little to serve the perfect filefish nigiri topped with its liver and momijioroshi and some thin leeks and wasabi between the neta/topping and the shari/rice!

The Missus always asks for the maguro ponkara/鮪ぽんから/deep-fried tuna served with momiji oroshi, ponzu and sliced red onions!

Whatever the sushi restaurant we always ask for magurozuke/鮪漬/marinated tuna as each establishment has a different recipe!

Sushi Ko always have great botan ebi/牡丹海老/large sweet prawn from Hokkaido in season!

Their freshness means we are guaranteed their deep-fried heads. They make for beautiful crackers!

When we asked for anago/穴子/conger eel, they came in the perfect combination of one piece shio-aji/塩味/salted and the other one, tare-aji/たれ味/brushed with sweet sauce!

Another favorite: tachiuo aburi nigiri/太刀魚炙り握り/Seared scabbard fish nigiri seasoned with ponzu!

Chef Mirukawa’s specialty: Sushi Millefeuille!

The Millefeuille was made with maguro akami/lean tuna, cucumber, avocado and topped with flying fish roe!

A vegetarian/vegan sushi roll with natto, shiso and umboshi!

Another vegetarian/vegan sushi roll with kanpyou/干瓢/dry gourd shavings and plenty of wasabi!

Tamagoyaki/Japanese omelette!

We usually finish such meals with hot food.
The Missus had nameko mushroom miso soup with plenty of seaweed.

As for me I had chyawanmushi/茶碗蒸し/Japanese-style hot salted pudding!

And we were graciously offered Shizuoka-grown musk melon as we paid our (very reasonable) bill!

To continue…

SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)

RECOMMENDED RELATED WEBSITES

With a Glass,
POPCORNHOMESTEAD in Tokyo by Joan Lambert Bailey,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery