Tag Archives: 美食

Cricketers are Gastronomes!


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It is true that that cricketers, and sportsmen in general, have earned this widespread freputation for being just plain uneducated boozers who spend their time watering down mountains of junk food and with gallons of cheap beer. Fortunately enough, some friends and I who all play cricket beg to differ!
Last Saturday, I joined some members of the Predators Cricket Club, all from Tokyo, on their night out in Shizuoka City.
As our merry band were pretty thirsty and hungry after a hot day, we all first repaired to Caffetteria Il Cuore where we confirmed that reputation of ours with plenty of lager with pizzas, pasta and what else.
It was that a few of us opted for an early bed (incidentally, two of our original company had been missing from the very beginning as their chihuahua pet had forced them to spend the night in a local hotsprings. Lucky ones?), the seven of us thought it was about high time we enjoyed the real local food and drinks!

The seven of us included no less than five nationalities: Andrew and Jeff, red-blooded Australians, ever-joking South African Francois and his Japanese Missus, Katsura, smiling Sri Lankan Asanka and Chanaka and myself from Bourgogne (sorry, France!).
We first tried a favourite of mine, Odakkui, but it was already overflowing. We were in a bit of a fix until Odakkui’s Master persuaded Yasatei to stay open for our lot!
In the end it proved the prefect choice as our Sri Lankan friends were not too keen on red meat.
While the rest faithfully kept to the draft beer except for Francois who opted for a superlative local rice shochu called Doman by Hamamatsu Brewery, Andrew and Jeff asked me to introduce them to the local sake. They certainly showed a lot of pleasure tasting Shosetsu (Kansagawa Brewery, Yui Cho), Isojiman (Isojiman Brewery, Yaizu City) and Hana no Mai (Hana no Mai Brewery, hamamatsu City)!
They also proved they also knew their food when they ordered “age-dofu”, “kara-age” (twice!), “edamame” and appreciated the first snack consisting of tofu, yuba and jellyfish!

Some pictures had to be taken for posterity (and the Predators’ Homepage!). I suspect that Andrew in particular did this to convince the Missus to join him the next time they come to play cricket in Shizuoka City (great place for shopping, by the way!). V-signs everywhere and a slightly happy old geezer! It was past midnight by then! Sorry, ladies!

Andrew and Jeff, in true Ozzie spirit, did not seem to have enough yet and the three of us moved to local expat bar to justify once again our reputation with Abbot beer on the tap!

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

Theo: Classic Cake


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Theo Chocolatier is a major chocolate and cake company based in Tokyo. They have a couple of very upscale shops in Shizuoka City and for all their businesslike image, they do offer a couple of confections worth noticing.

One is Vostok, a cake christened (sic) after the USSR satellite (because of the shape or the colour?)

Now, this the kind of cakes more for guys like Foodhoe and Gaijin Tonic, although some hungry ladies will appreciate it (mind your figure!).

Made with lots of beaten egg whites/meringue and almond powder, it is very soft under the teeth but very fulfilling with hints of orange liqueur.
Coated with plenty of almond slices and icing sugar, it provides a crisp finish to the soft texture of the cake.
Perfect with a strong coffee!

Theo Chocolatier
Shizuoka City, Aoi Ku, Takajo, 1-7-13
Tel.: 054-2754700
Business hours: 10:00~20:00

Shizuoka City, Aoi Ku, Koyamachi, 6-7, Shizuoka Parco B1F
Tel.: 054-9038610
Business Hours: 10:00~20:00

Homepage (Japanese)

Vegetables Sashimi at Yasaitei


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As often happens on a long work day, I needed a quick fix around 7 p.m. keeping in mind that I would eat dinner at 9:30 back home.
I have taken the habit in such a dilemna to visit Yasaitei and eat vegetarian food there.
I have already introduced their specialty, “Vegetables Sashimi”. As it changes with the season I know I will eat something fresh and different every time!

Allison and maybe Rowena would jump on that, I’m sure!

From left to right:
Small red radish, freshly cut ginger root (still thin and just out of the garden with leaves and all), “myoga” leaves (another variety of ginger, thinly sliced daikon on shiso leaf, radish again and Japanese cucumbers (very crunchy and juicy at the same time!)

The seasoning plate contains miso, salt and sesame oil.
A repast for vegetarians and vegans alike! (I’m neither, sorry!)

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

Robert Yellin Pottery Gallery Newsletter


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From now on I will publish Robert Yellin’s (wit his approval) Pottery Gallery Newsletter because he lives in Numazu City and works in Mishima City, and also sells great pottery, which is great prerequisite to gastronomy!

Greetings from Mishima,

Now in Japan is a time called tsuyu–better known as the rainy season. The weather changes quite dramatically each day withdownpours and sunshine that keeps one in humble awe at the
beauty and life giving force that nature provides.

Something that is more of a constant to bank on though is theheat, something that will surely come when the rainy seasonpasses in a few weeks. Then it’s matsuri-festival time!

With that in mind, we are delighted to offer one ceramic artistwhose works will allow you to keep cool in spirit and mind simplyby gazing upon, or better yet using the vessels; many who followour gallery know him: Ono Kotaro.

These are new works by the very-talented Ono. First, a bit aboutOno(b.1953); winner of the 4th Mashiko Ceramics CompetitionHamada Shoji Prize, he creates sleek, sharp porcelain wares. Yet,what is unique about Ono is that his porcelain has two sides toits character: at first glance, his wares look crisp and cool, like fallen snowdrops. Yet at the same time, he has instilled in
his works a delicate, warm glow that is not often found in porcelain wares. This trait can be seen especially in his three trademark glazes of Seihakuji (Bluish White Porcelain), Hakuji
(Ivory White Porcelain) and Ouji (Creamy Yellow Porcelain). Ono uses shinogi–incised lines and ridges–that give his pieces a wave-like rhythm that is uncommon in “static” porcelain. He has a
keen sense of balance and design, and retains porcelain’s elegance while simultaneously being innovative in his “soft yet sharp warmth.” He teaches ceramics at Takikawa Ceramic Center and
his exhibitions and awards include: The Exhibition of Japanese Traditional Art Crafts in Eastern Japan, Mitsukoshi Award in ’80,’83 and Encouragement Prize, ・6; Japanese Traditional Art
Crafts in Japan, Hokkaido Modern Art Museum, Sapporo’84,’85,’86, Hokkaido Asahikawa Museum’90, Fletcher Challenge, Auckland, New Zealand’94, The Exhibition of Modern Ceramics for Tea-Ceremony, Toki, Gold Prize ’95, Toki Oribe Grand Prize in 2000, Asahi Modern Craft Exhibition, ’99, Creative Sake Cup Exhibition, Grand Prize, 2000, and the aforementioned Hamada Prize, among others.
Mention should be made that an Ono Seihakuji mizusashi (fresh water jar) was acquired by the famous Mary and Jackson Burke Foundation (one of the best Japanese Art collections overseas),
and what’s more, this piece was exhibited at the Metropolitan Museum’s Japan Wing.

We are offering previews of the exhibition to all those who have signed our guest book. The links are to follow and will be placed on the gallery for public viewing later this week.
Additional photos of any works will gladly be sent upon request.
Prices are noted in yen and a good web currency exchange web site can be viewed at http://www.xe.com/ucc/

Here are the links:
http://www.trocadero.com/japanesepottery/items/782953/item782953.html
http://www.trocadero.com/japanesepottery/items/782952/item782952.html

http://www.trocadero.com/japanesepottery/items/782951/item782951.html

http://www.trocadero.com/japanesepottery/items/782949/item782949.html

http://www.trocadero.com/japanesepottery/items/782948/item782948.html

http://www.trocadero.com/japanesepottery/items/782947/item782947.html
http://www.trocadero.com/japanesepottery/items/782945/item782945.html
http://www.trocadero.com/japanesepottery/items/782944/item782944.html

http://www.trocadero.com/japanesepottery/items/782943/item782943.html
http://www.trocadero.com/japanesepottery/items/782942/item782942.html

http://www.trocadero.com/japanesepottery/items/782938/item782938.html

We hope you enjoy viewing, and acquiring, Ono’s work; a sure wayto beat the summer heat and add a touch of beauty to the day.

Namaste and kansha from Japan.

Cordially,

Robert Yellin
Robert Yellin Yakimono Gallery

Italian Cuisine: Lunch at Caffeteria Il Cuore


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Bad news often have the knack to become good news before you think about it…
Caffeteria Ciccio is no more. Viva Caffeteria Il Cuore!
On May 24th, the owners, and the place changed. And frankly speaking for the better.

The new owner, Mr. Shiichiro Yagi and his chef, Keizo Kaneko, kept changes to the minimum. The seating, tables and chairs are different, and the “restroom” replaced with state-of-the-art sanitary equipment, but on the whole the atmosphere is similar, although improved and more convivial.

The big changes mainly concern the menu, the business hours and the chef. Keizo Kaneko, thanks to his stay in Italy, has introduced a very adequate menu to content all purses and preferences.
If you choose a la carte to accompany your drinks, you can explore among 15 kinds of antipasti, 10 pasta dishes to be multiplied by 7 varieties, from spaghetti to parpadelle, 5 pizza, 4 risotto and 9 meat dishes. The wine list has been judiciously expanded to 9 reds, 6 whites from various countries, to which have to be added Spumante, Champagne, Cocktails, beers and a load of soft drinks.

Now, last Sunday, a rare day without cricket, I decided to enjoy a quick lunch in solitary tranquility and test the place
There are three set lunches on offer. I opted for the “Slightly Extravagant Lunch” priced at 2,200 yen (13 Euros, 20$):

Antipasti: pickled vegetables, octopus salad and crostini.

Mushroom and Bacon Bolognese Spaghetti (actually looks smaller on the above pic) and side salad. Cooked precisely al dente, good balance!

Chicken and Vegetables in Cream Sauce. An elegant surprise.

Triple dessert and coffee (sorry, the pic is a bit fuzzy!)

Very reasonable for lunch!
Wait for the next posting on dinner!

CAFFETERIA IL CUORE
420-0035 Shizuoka City, Aoi Ku, Shichiken-cho, 13-20, Ishiwata Bldg. 1F
Tel. & fax: 054-2723737
Business hours: 11:30~23:00 (open every day)
Credit Cards OK

Biwashu Season!


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Last year, on June the 12th to be precise, I concocted “Umeshu” (Japanese plums preserved in sake and shochu) which happened to be so popular that the four litres I had lovingly matured for a whole year disappeared in a couple of weeks!

A Japanese friend of mine, having been impressed with the results of my slightly unusual recipe asked me to put my talents to work with “biwa/loquats”!

He brought me small loquats unfit for normal consumption but perfect for preserves.

I used premium sake and shochu from the same brewery, Hana no Mai in Hamamatsu City, to ensure some regularity:
From left to right: Yaramaika kome/rice shochu (25%), Acha no Tsubone rice/kome shochu, Hana No Mai Junmai Ginjo (15.5%) and Hana No Mai Junmai (15.5%)

I added 1 kg of “koorizato/peserve sugar” to almost 2 kg of loquats (for umeshu, I used only 1 kg, as they had more “flesh”).

Now, we shall have to wait until June next year!

If you try your own hand, make sure your concoction stays in a dark place at a reasonable and constant temperature!

Bryan Baird’s Newsletter


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Baird Beer & Taproom Events Bulletin 2008 #13
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Dear Taproom Friend & Baird Beer Enthusiast:

Japan’s craftsmen and its manufacturers have long been recognized as world class. This history, as I often have stated, is a prominent and continuing source of inspiration for us at Baird Brewing. It is our endeavor, in conjunction with other committed players in the field, to make Japan the citadel of creative craft brewing. As a measure of our effort, today we are proudly releasing three wonderfully unique and distinctive late-spring seasonal beers.

(1) Temple Garden Yuzu Ale (ABV 5.5%):

This is the third in our line of seasonal beers that incorporate local citrus fruit in the ingredient portfolio. Per our custom, we use only fresh citrus fruit, the juice and peels of which we process by hand at the brewery. Yuzu is the Japanese name for citron, a terrifically aromatic and tart citrus fruit. We annually receive our first lot of Yuzu fruit from the garden of a local Buddhist Temple. In addition to the Yuzu fruit, significant portions of both malted and unmalted wheat are included in the grist providing a sturdy platform of sweet-tart character for the Yuzu to act upon. Bittering and flavor additions of Vanguard hops complete the flavor circle. The aromatics stem entirely from late kettle additions of Yuzu peels.

The result is other-worldly. Temple Garden Yuzu Ale is on tap at both our Fishmarket and Nakameguro Taprooms and will be available on draught at other fine Baird Beer retailers throughout Japan. It also is available in 633 ml bottles for purchase direct from the brewery or from Baird Beer retailing liquor stores throughout Japan.

(2) Kiss of Smoke Amber Lager (ABV 5.0%):

This is a new addition to our lineup of seasonal lager beers. Stylistically, it is a Bamberg-type Marzen Rauchbier but with an extremely subtle and delicate smoke character. This “kiss of smoke” serves admirably both as a counterpoint to the rich malty flavor and as a compliment. The malt bill is entirely German and includes a small 10 percent addition of Weyermann smoked malt. 25 BUs of hops in the form of Magnum, Horizon and Sterling play a barely noticeable but important supporting role. Brewed in August 2007 and packaged the following month, this unfiltered and naturally carbonated lager has been shaping into form for nearly a year.

Available on tap at the Fishmarket and Nakameguro Taprooms as well as other Baird Beer retailing pubs and restaurants. 360 ml bottles are available for purchase at Baird Beer retailing liquor stores as well as direct from the brewery.

(3) Oatmeal Brown Ale (ABV 5.0%):

The idea for this first-time seasonal, as well as its brewhouse implementation, was the work of two of our talented young brewers. Oatmeal traditionally has been used in ale brewing to create a silky texture and more prominently smooth character. This is precisely the effect achieved here in this English-style Brown Ale. A pleasant underbelly of fruitiness (perhaps from late additions of Fuggle hops) contributes an extra and pleasing layer of complexity. Our young brewing bucks are learning their lessons well!

This beer is available on draught in very limited supplies exclusively at our Fishmarket and Nakameguro Taprooms.
Cheers!

Bryan Baird
HOMEPAGE

Shizuoka Foods Festival at Isetan Department Store


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From August 5th to 10th (still two days left, hurry up!), Isetan Deaprtment Store in Shizuoka City has finally come up with a proper event for the Prefecture of Shizuoka!
The upper staff of the company having been “changed” due to the recent merger with Mitsukoshi Department Store, we may hope to see a marked improvement in their general sales and events policies.
Although the event in itself was only on the same scale of the usual Food Fairs celebrating products from Hokkaido, Okinawa and Kyushu, that is a bit small for my own satisfaction, it was still an effort worthy of attention.
Here is a quick overlook of some of the better stands:

Two friends of mine were serving some extravagant brews from Isojiman, Aoshima, Shidaizumi, Suginishiki and Hatsukame Sake Breweries.

The celebrated Abekawa (Shizuoka City) Mochi, a very traditional Japanese cake had a stand at the very entrance.

I discovered a really good soba and udon maker from Shibakawa Cho I intend to interview very soon!

Everybody knows the great melons of Fukuroi City!

Kawane is not only producing some of the best green tea in Japan, but have some interesting ways of turning it into food, such as “Kawane Ocha Man”!

On the other hand, few people know that Shizuoka Prefecture and City make some extravagant meat and delicatessen products!
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But kamaboko/Fish Paste from Yui has reached the plates (and saucers) in far away corners of the nation.

Farmers in Iwata City and its surroundings have long grown some of the very best tomatoes in Japan!

Do I need to introduce wasabi from Shizuoka City (I’m sorry, but they are better than those mass-cultivated in Izu Peninsula!)!

Matsuzaki at the very tip of Izu Peninsula prides itself with its own extravagant shochu!

Sakura Ebi can be found only of Yui,

but I even discovered a very nice lady whose company makes sardine biscuits in nearby Kambara!

Naturally, I had to close the loop with my good friends at Oratche Brewery in Kannami who also produce some fine dairy products!

Isetan Department Store
420-0031 Shizuoka City, Aoi Ku, Gofuku Cho, 1-7
Tel.: 054-2512211
Business hours: 10:00~19:30

Shizuoka Beer 1/4: Oratche Brewery-Windy Valley Brewery Pilsner


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With the heat starting making itself felt, it is a good time for exploring more beers of that little favourite micro-brewery of mine, Oratche Brewery in Kannami, next station after Mishima City!

Windy Valley Brewery Pilsner

This is another organic beer using wheat malt.
It is unfiltered and should be kept in a cold environment because of its live yeast.

Clarity: slightly smoky (unfiltered)
Alcohol: 5%
Colour: Light gold
Foam: Long head, very fine bubbles
Aroma: Oranges. Dry.
Taste: Short tail. Dry and heady. Oranges, lemons. Refreshing. Calls for the next sip.

Overall: A beer fit for the first heat of the summer. To be enjoyed in the evening after a long day’s work! Typical Oratche’s brew. Deserves to be known!

Oratche
419-0105 Tagata Gun, Tanna, 349-1
Tel.: 055-974-4192
Fax: 055-974-4191
Homepage (Japanese)

LE CAFE-LABO: Classic Cakes (3)


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The name of this particular cake is “LEGERE” which means “light” (as opposite to “heavy”), feminine form in French. And it certainly looks vey feminine to this old macho geezer. If you want to know why, you might better ask Taste Memory Girl, Rowena and Julie!

The core is cream cheese perfumed with citronelle and contains new orange jelly.
It is coated with cream cheese blanc-mange lacquered with New Summer Orange (Shizuoka orange variety) coulis, and topped with pieces of sable biscuits.

It just melts inside your mouth with a complex flavour mixture. Very popular with ladies (I’m not being heavy on the subject! LOL)!
Alright, the next cake will be for the men!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho

LE CAFE-LABO: Traditional Dessert


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“Common desserts” can become a real disappointment when bought over the counter of mass-producing cake shops.
A good “Creme Brulee” ought to be easy to find, even in this very precise-minded country. Actually, to the eternal chagrin of its officionados, it is not.
Therefore, it feels like a rare boon to discover the real product made along simple lines and with good ingredients.
Le Cafe-Labo’s Creme Brulee is made with eggs, fresh cream, sugar, vanilla beans (you know, these tiny black spots!) and milk, … and nothing else! No jelly, no artificial emulsifier, and what else.

And as you lovingly break its caramel coating it does not sink into oblivion. The pudding under, and not some inconsistent “cream”, reveals itself both soft and solid and can be scooped a little bit at a time (that is for gentle ladies, as I tend to gobble it down!) to be truly enjoyed as the dessert everyone has a right to expect!
As for the taste? I did not mention the taste? … Perfect!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho

Rouge Et Piquant: Classic Cakes (1)


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Rouge Et Piquant is definitely an off-the-beaten-tracks cafe/cake shop.
The opening hours (14:00~24:00) are definitely not the norm in Japan. Ms. Kanae Tunogai’s confectionery concept shows some courage and determination in a very stereotyped country in spite of all its creators. The accent is not on the sweetness, but on the true taste of the ingredients. So do not expect mountains of sugar or sweeteners. Her cakes are definitely for an adult audience in all the senses of the expression!

The other day I decided to order an old favourite: Framboise (Raspberry) Cake with Ice-cream.

The Framboise Cake is Framboise Mousse laid on a Genoise (Short Cake) base with Chocolate and Almonds Pranile to give it a steady solid core. The whole topped with Raspberries and a cut fof strawberry. Very precise and balanced work, and very feminine in its concept, although I’m sure macho males will fight for it!

The “ice-cream” is simply extravagant: Framboise/Raspberry Sherbet, Fraise/Strawberry Ice-cream and Banane/Banana Ice-cream balls with a syrup-coated Cherry Apple Slices artfully adorning a sublime Feuillantine Tartelette. Naturally all ice-creams and sherbet are home-made!

Memory Taste Girl and Rowena are going to kill me (into a sugar-coated coffin?)!

Rouge Et Piquant
420-0032 Shizuoka City, Aoi Ku, Ryogae-Cho, 2-4-29, Aspis Bldg. 2F
Tel.: 054-221-4538
Business Hours: 14:00~2:00
Closed on Mondays

Sushi Sets: Futaba Zushi


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Yesterday, on our way to The Taproom in Numazu City, Lojol and I decided to try some of the sushi this city is celebrated for. After some soul-searching we opted for a traditional Sushi Restaurant with a long history, namely Futaba Zushi.
As we had no intention to interview the owners and staff of the place we settled at a table instead of the counter and asked for one of the sushi sets as pictured above:

We were served:
– Akami/Lean part of Toro, Hirame/Sole, Toro/Fatty part of Tuna, and Ika/Cuttlefish
-Anago/Conger Eel, Ebi/Boiled Prawn, Tamago/Japanese Omelette
-Tekka Maki/Tuna, Kappa maki/Cucumber Roll
Very fresh, tasty and reasonable!

We decided to order a few more individual sushi from the menu as we were still hungry and did not wish to drink on an empty stomach.
We chose:
-Aji/Pike Mackerel-Saurel, Torigai/Surf Clam
-Kohada/Small Sardine and Uni/Urchin
Succulent!
And very kind service!

I definitely have to visit the place and write a full posting!

Futaba Zushi
Numazu City, Senbonminato Machi, 121-8
Tel.: 0555-9620885
Business hours: 11:00~20:00
Closed on Tuesdays

LE CAFE-LABO: Traditional Cakes (1)


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Le Cafe-Labo in Shizuoka City does not produce only Classic Cakes but graces its customers with quite a few traditional offerings including an extravagant Mont-Blanc!

As everyone knows Mont-Blance has been called so for the mountain that stands in French Savoie (Rowena, Silmadeff, did you know it was in Italy until the second half of the 18th Century?).
At first, the cake really looked like Mont-Blanc. I still remember eating it as a kid. It consisted then of a small “mountain” of Creme de Marrons/Chestnut Cream topped with a “snow-peak” o Chantilly Cream.

But now, instead of the simple dessert it once was, it has turned into a cake the other way round: the snow has been hidden by the mountain!
Maybe Memory Taste Girl could enlighten me?

In any case, Le Cafe-Labo make their own chestnuts cream and cake with natural ingredients of the freshest quality only (with consequent prices, but still very good value!) and I’m not one to complain about eating the mountain first especially when it’s decorated by a home-made marron glace!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho

Shizuoka Izakaya: Villa d’Est Quisine (2)


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Last Monday, due to insistent requests from my “Monday Night Out Friends”, I finally could not postpone my next visit to this old favourite of mine, Villa d’Est Quisine in Shizuoka City ( 2 minutes walk from my work, actually!)

Toshiharu Matsuura’s establishement has always been a gastronomic experience to look forward to since September 1997 as his cuisine almost exclusively makes use of seasonal produce.


What makes the experience even more pleasurable is that you suddenly find yourself inside such a traditional Japanese setting with wood everywhere, be it at the counter, at a large table (very practical for long-legged expats!) or on the tatami (usually I don’t mention it, but the toilets are a little beauty!) and where all the food is served in Japanese pottery (The owner has many friends among artists!) with wooden utensils.

The menu changes practically every day, depending on produce avaibility in the local markets (I know where Mr. Matsuura buys his vegetables, fish and meat, and I can tell you you will not find anything fresher!).

It can be very simple such a green salad with parmesan cheese,

to fairly complicated such as ” Cold Shunsai Chyawanmushi”.
Although the oyakata works by himself and is very busy, he will always oblige and explain his cuisine.
This is a very rare place where both omnivores and vegetarians can enjoy food together!

As for the drinks he will please anyone with his excellent assortment of sake, shochu and wines.
Moreover he makes a point of serving Shizuoka Jizake such as the brews from Morimoto/Sayogoromo Brewery (Kikugawa City) and Takshima/Hakuinmasamune Brewery (Numazu City)! And do not forget he also has some organic drinks in store!

Especially recommended for ladies, couples and loners alike.

Villa d’Est Quisine
420-0839 Shizuoka City, Aoi Ku, Takajo, 3-10-1
Tel.: 054-2514763
Business Hours: 17:00~24:00
Closed on Thursdays