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Shizuoka Izakaya: Uzu

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

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

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

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

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

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

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

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

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

Will visit them soon again!

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

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Today’s Lunch box/Bento (’09/11)

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With temperatures falling back to normal in somewhat (comparatively) cold weather, The Missus kept to the classic kind of bento this morning.

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The staple part was rice steamed with beans (including the beans juice/soup) and hijiki/sweet seaweed, to which she added fried “shiozake/salmon preserved in salt and Chinese pickles.

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As for the accompaniment, it was mixture of European and Asian fare:
From left to right: Aubergines/egg plants and pimento fried in Chinese spicy sauce with white sesame seeds, “tamagoyaki/Japanese omelette containing cheese and tobikko/flying fish roe (quite tasty!), small fried spicy chorizo sausages, mini tomatoes, boiled Romanesco broccoli and cress (all vegetables grown in Shizuoka).

A hearty and tasty lunch (I will have to an official compliment one day! LOL)

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Italian Restaurant: Trattoria . 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-logo2 at tables.

The main difference between eating Italian food in Tokyo and away from that megalopolis in a “smaller” town like Shizuoka City is that in Tokyo, for all the superlative presentation and service, the food is designed to please Japanese palates first and foremost.
Now, in Shizuoka, chefs have a direct and private access to the local fishermen and farmers, enabling them to offer more authentc and adventurous Italian culinary delights.
Moreover, they all tend to specialize in one single region of the famous peninsula with extraordinary results and (comparatively) ridiculous prices.

Before opening his Trattoria late last year, Chef-owner Tetsuya Kokawa counts in his 17 years of experience 6 months spent travelling through Italy tasting and trying everything instead of the usual “study” at a particular Italian restaurant.
He specializes in Sicilian food whenever he can combining produce from Shizuoka Prefecture, Italy and France.
His sous-chef, Tsutomu Nakamura, with 10 years of experience and his wife Chieko Kokawa combine with him into a hard-working smiling team, always ready to chat with customers.

The present article is actually an anthology of one lunch and two dinners taken in quick succession. I will just keep to describing the food first and all the wines we tasted at the end:

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Antipasti misto 1

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Antipasti misto 2

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Antipasti misto 3

All mainly done with Shizuoka produce!

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“Shirako/Cod Sperm Sacs” Gratin: a specialty in most Italian and French restaurants in Shizuoka City!

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Pig Ears Jelly Terrine.

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Gorgonzola Gnocchi. So simple and elegant!

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Shizuoka-grown Mizuna and cockles spaghetti.

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Sicilian sardines, raisins and pine nuts spaghetti.

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“Suwagani/Suwa Crab” and its “brains” Risotto.

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Oven-Baked lamb chops with vegetables. So juicy!

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Roasted soft pork from Shizuoka baked and fried with a sweet sauce (secret!)

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Oven-baked “Shamo” Chicken with herbs. Again, so simple and tasty (and juicy!)

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Raspberry Panacotta.

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Tea and Mascarpone Tart and Sicilian-style crunchy ice-Cream.

And now, to the wines:

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Barrocco 2001, Avide Co., Cerasuolo di Vittoria, Comiso, Sicilia, Red, Frappa + Calabrese grapes. 14 degrees. Bottled numbered
-Deep rich red
-Sweetish aroma. Flowers. Camelia. Raspberry. Getting stronger with time.
-Tastes like Sangiovese. Still young and tannic. Long tail.
Powerful and sharpish. Red fruits, sunlight (impression). Very Italian.
Opens slowly. Later makes a comeback with cherries.

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Tancredi 2005. Donnafugata Co. Sicilia. Cabernet Sauvignon (70%) + Nero d’Avola Grapes. 14 degrees.
-Very deep rich red
-Aroma: powerful, cassis, red fruits.
-Taste: powerful, well-rounded, full-bodied in spite of tannick attack. Still young. Shortish tail.
Red fruit appearing with second sip.

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3.Carati, 2004, Sicilia, 100% Nero d’Avola Grapes.
-Deep red
-Aroma: Fruity and swetish: raspberry, blackberries, red fruit, green shrubs.
-Taste: Pine tree, very little tannin, soft. Short tail.
Coffee beans and bitter chocolate lingering in the back of the palate.

Alright, that’s about it (for this time!)!

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)

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Vegetarian Japanese Cuisine: Fried Tofu and Vegetables

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Pic kindly upgraded by Jay Gustafson!

The other night, the Missus thought that some healthy food was in order, that is as much for herself as for me, what with her drinking wine and me savouring my Japanese sake!

She used already deep-fried tofu cubes called “nama-age” bought at the nearby supermarket, cut them to bite-size, saute them on a non-stick frypan as they were (no need for oil) with a liberal amount of pizza cheese and served them with a good measure of freshly chopped thin leeks. All the while on another pan she fried slightly boiled renkon/lotus roots slices with eringi mushrooms cut lengthwise and half-cut Brussels sprouts with some olive oil, a litle salt, pepper and a spicy seasoning mix.
Once ready she added themhot on the same plate.

So simple and tasty!

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Sushi Donburi for Friday the 13th! / Budget Lunch (part of)

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Yesterday I made the mistake to notify the Missus too early that I was not going out tonight as per my usual schedule.
-“Fine,” she replied, “and I expect you to cook as well!”
-“No problem!”
-“I’d better prepare a light lunch, then!”
-“….”

So as part of a “budget lunch” including salad and miso soup (and strawberries for dessert) she prepared the above donburi:
-The rice was steamed rice to which she mixed the konbu/seaweed finely cut.
-She marinated thin slices of raw tuna in ponzu, sake and what else. The leftover marinade was poured over the rice to season it before she placed the pieces of tuna on top.
-Smoked salmon with capers.
-A spoon of “tobikko/flying fish roe”
-a generous portion of locally-made (up the Abe River in Shizuoka City) “Wasabi zuke/chopped wasabi stems and flowers fermented in “sake kasu/sake white lees” (all from Shizuoka Prefecture!)
-She tore some shiso/perilla leaves above the fish, et voila!

Friday the 13th it is today. Let’s hope it is my (our) lucky day!

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Sashimi and Sushi for the Saint Valentine!

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I suppose I have to bend to the Saint Valentine since I started receiving presents from other ladies (at my grand age?).
I would like to reciprocate, but in Japan men have to wait until March 14t, “White Day”, another festivity invented the Japanese Chocolate Businesses.
I will just suggest to do it more the “Japanese Way”, LOL.

Above are two heart-shaped slices of Minami Maguro/South Pacific Tuna. That is for the solid appetites.

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Now, for the small appetites, how about these dainty, minuscule “genkan sushi” with ikura/salmon roe.
they are very easy to design. They are everywhere in Sushi restaurants these days!

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Today’s Lunch Box/ Bento (’9/10)

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Today’s bento was definitely on the classic side!

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Four big nigiri/rice balls, two them mixed with chopped Japanese-style oickles, the other two for once wrapped inside a band of nori/dry seaweed comtainig each a sweet-style umeboshi/Japanese pickled plum.
Tamagoyaki/Japanese omelette, chicken dango/meat balls (explained later), cress and mini-tomatoes and home-made pickled daikon.

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As for the chicken meatballs, they came in two varieties:
-minced chicken mixed with salt, pepper, spices, Japanese sake and chopped leeks, the whole rolled into black sesame seeds.
-Minced chicken mixed salt, pepper, different spices, Japanese sake, the whole rolled in chopped raw wantan skins.
Both times were then rolled into cornstarch and deep-fried.

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As for the salad, it included two kinds of broccoli:

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That picture is for Corre who lives in Japan, but does not believe such vegetables are grown in Japan! LOL.
Green Romanesco Broccoli and Violet Broccoli, which turn blue upon being boiled!
On a bed of chopped greens.

Quite a big bento, actually!

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Bryan Baird’s Newsletter (2009/5)

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Baird Beer & Taproom Events Bulletin 2009 #5
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Dear Taproom Friend & Baird Beer Enthusiast:

Winter is a time of hibernation for many species. The Barley Wine style of beer is not one of these. Winter is the season that this big bear of the beer world comes out to play. Baird Ganko Oyaji (“Stubborn Ol’ Man) Barley Wine 2009 is being released from his cellar cave on Wednesday, February 11 (coinciding with the kick-off of our Baird Big Beer Winter Week at the Nakameguro Taproom).

Ganko Oyaji Barley Wine 2009 (ABV 9%):

Brewed in July 2008 and packaged upon krauesening in October, Ganko Oyaji 2009 sports a grist bill of three base malts (including some wheat), two caramel matls and Japanese red sugar. The starting gravity is high (25.3 P) resulting in a strong beer, yet the apparent attenuation is modest at 67% leaving ample residual body and sweetness. This rich texture and sweet mouthfeel is balanced by 85 IBUs of American hops (Warrior, Columbus, Horizon, Sterling). Aroma hopping was done in the whirlpool but no dry-hopping was conducted in the conditioning tank. Ganko Oyaji is an ideal after-dinner or before bed restorative. It promises to condition nicely in the bottle and keg for months and years to come.

Ganko Oyaji Barley Wine 2009 will be available on draught and in bottle-conditioned (633 ml) form through the fine family of Baird Beer retailers in Japan (including our own Taprooms) beginning Wednesday, February 11. In addition, limited quantities of both bottle- (360 ml) and keg-conditioned Ganko Oyaji 2008 are also available for purchase. The vertical tasting of strong beers of different vintages is both highly enjoyable and extremely instructive.

Baird Big Beer Winter Week 2009 at the Nakameguro Taproom (Wednesday, February 11 – Tuesday, February 17):

Wednesday, February 11 is a Japan national holiday and Baird Big Beer Winter Week 2009 kicks off that day at noon at our Nakameguro Taproom. This annual event is a celebration of strong beers whose power and warmth are best enjoyed in the cold chill of the winter season. Fourteen different Big Beers will be on tap at Nakameguro all week long; they will be matched with ten or so original dishes being brainstormed by Yoko-chan and the Nakameguro Taproom kitchen staff (all priced between 500 and 1500 yen). The Big Beers to be offered are:

-Ganko Oyaji Barley Wine 2009
-Ganko Oyaji Barley Wine 2008
-West Coast Wheat Wine 2009
-West Coast Wheat Wine 2008
-Dark Sky Imperial Stout 2009
-Dark Sky Imperial Stout 2008
-Yabai Yabai! Strong Scotch Ale 2009
-Yabai Yabai! Strong Scotch Ale 2008
-Hatsujozo 2009 Double IPA
-Hatsujozo 2008 Double IPA
-Kinshu Domei Double IPA
-BakaYaro! Ale (Original receipe and concept of home-brewer Chris Poel)
-Baird Dubbel
-Double Piston Bock (Dopplebock)

All Big Beers will be served in half-pint (750 yen) and taster (400 yen) sizes only. Taster Cards (including punches for all fourteen beers) will be sold for 5,000 yen (600 yen discount from the a la carte purchase price). Taster Cards are valid for the duration of the event week but not thereafter. Please plan on joining us in Nakameguro for a fantastic Big Beer Winter Week!

Cheers,
Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


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Today’s Lunch Box/ Bento (’9/9)

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The Missus might have got wind of (I’m sure she hasn’t, LOL) my proposal to Foodbuzz for a Budget Lunch idea as today’s bento was definitely on the budget line!

Both of us had got up late, and the Missus was not in the mood to make anything elaborate. I just told her that sandwiches would be fine.
I’m not one to complain, what with my bulging waist!

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Mind you, when I opened the sandwich package, I noticed that my (?) half had added a little twist. She devised the sandwich as a “double-decker” with three pieces of toasted bread.
The first deck consisted of a layer of guacomole-style avocado paste with tobikko/flying fish roe, lettuce, and plenty of smoked salmon.
The second deck was filled with egg salad. It made for a hearty sandwich.

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As for my dose of Vitamin C, I was served the usual bed of chopped greens with boiled violet broccoli (grown in Shizuoka), small pieces of violet lettuce (same grower as for the broccoli), cress, mini-tomatoes, and strawberries for dessert.

I was still hungry past 5 p.m. Oh, well…


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Foodbuzz Proposal: Submit a Budget Lunch!

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Upon reading recent great postings by budget-limited ladies like Sugarbar and GirlJapan introducing appetizing recipes and including stunning pics, I felt that in these times of poor economy and reduced budgets it could be a good idea to share experience in preparing meals without emptying your purse. After all, cakes and superlative dinners at renown restaurants are great, but we still have to eat balanced food at the best value everyday!

This is where I would like to propose the Foodbuzz gurus to open another section on their “Submit” window, namely “Submit a Budget Lunch”!

As an example to illustrate the above request, here is what The Missus came up with for lunch yesterday (full pic above):

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The salad was made with chopped greens, boiled green and mauve (they turn violet upon boiling, but recover their original colour when sprinkled with dressing) all bought at the local supermarket and grown locally.

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The rice bowl. I had two helpings.

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The Missus steamed rice with home-stewed azuki beans and violet sweet potatoes. Upon steaming it, she took the konbu/seaweed piece out, chopped it fine and mixed it back with the rice. She served it in a bowl sprinkled with white sesame seeds.
Until now, this could have become a lunch for vegans or vegetarians!

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The main dish. I had two helpings, too!

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The whole lot was stewed in the “oden” fashion providing for great hot soup! It contained daikon, konnyaku (devil’s tongue tuber), ito (vermicelli) konnyaku, bacon-cabbage rolls, cabbage-sausage rolls (the rolls are home-made, not frozen) and “buta bara niku/large chunks of pork”.

Cheap, fulfilling and healthy!


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Sashimi Set at Tomii (’09/04)

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Pic kindly upgraded by Jay Gustafson!

As said before, there are times I cannot work until late without taking a break and have a quick bite. I prefer to eat good food, then, even to a minimum. I’ve long stopped “filling a hole” with the nearest junk food.

To make a story short, I found myself in front a sashimi plate at my favourite Japanese restaurant, Tomii (the second posting in a row, I know! LOL).

Here is what I was served:
(From right to left, bottom row)
-Isaki no Yakishimo/Isaki is a local seabream/snapper. “Yakishimo” can be called “Aburi”, that is the fish has been ever so slightly grilled on its skin. The fish was caught in Suruga Bay.
-Freshly grated wasabi from Shizuoka
-Aori Ika/Cuttlefish variety. Body and “ears”/fins
-Shiso/perilla flowers
-Uni/sea urchin on a small shiso/perilla leaf
(From right to left, top row)
-Madai/”true Snapper”. It was caught in Sagara (Shizuoka Pref.)
-Sliced balck daikon
-Hirame/sole caught off Miho, Shimizu Ku, Shizuoka City
-Akami/tuna lean part
All the chopped vegetables are local.

Culinary art at its best!


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Japanese Cuisine: “Zensai”/Hors d’Oeuvres

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Good Japanese Cuisine Restaurants in this country have a way to encourage you to eat and ord by serving “Zensai”, or Hors d’Oeuvres with your first drink. Whereas it can be mediocre at the best in most establishments, it becomes a real treat at Tomii, one of my favourite “Nihon Ryouri”?Japanese Cuisine restaurants in Shizuoka City!

This is what I was served last night as I took a break from work:

-Hotate Kainashira Daikon Oroshi/in the small pot, cooked scallops and served cold with grated daikon and sauce.
-Na no Hana/Rape flowers atop:
-Tori no Matsukazekaze Yaki/Japanese-style Chicken Terrine
-Fuku Mame/ a large sweet black bean
-Aka kabu/Red Turnip atop Tako/Simmered Octopus and in front of Uni Shinjo Take/steamed fish paste coated with sea urchin sauce

I wouldn’t mind dining on s eries of them!

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)


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Japanese Seasonal Fish: Seabass/Suzuki

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Suzuki or seabass is a fish so popular with anglers all over the world that a lot of people forget it is an extremely popular fish for sashimi and sushi in Japan.

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(Pic taken at Tomii Restaurant in Shizuoka City)

Like any other fish, it bears many names: Madaka, Hakura, Shiibasu.
In the Kanto area, including Shizuoka Prefecture, it is called Seigo when under 25cm. At 3 years of age, when it has attained a length of near 60cm, it is called Fukko or Suzuki.
In Kansai it is called Seigo, Hane, and Suzuki.

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As you can see above the colour and texture are slightly different (Fukko is on the right)

It is indeed a bit early to introduce this fish, but I can’t help thonking about it!
A summer fish par excellence, it is caught mainly in Central and western japan.
The bigger and the older the fish, the better it is considered. After a decline in the 1980’s, catches have increased recently, reaching more than 9,300 tonnes after 2000.

Of course it is a fish you can appreciate cooked or simmered, or grilled, although it becomes fragile and breaks up easily upon being cooked.


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Today’s Lunch Box/ Bento (‘9/8)

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bento-09-02-03a

Today’s Bento could called “traditional” or “classic”. At least in its concept and presentation, but with a little twist!

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The rice is concealed by a topping made of Japanese-style scrambled eggs and a fried mixture of minced chicken and tofu (combined as a paste first, then fried). On the left, a trio of accompaniments: renkon (lotus roots) and tea-smoked chicken ham (bottom), home-made daikon pickles (one plain, the other marinated in umezu/Japanese plum vinegar-middle), and stewed soy bean salad by the Missus’ mother.
The rice dish and the garnish are divided with a line of broiled broccoli.

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The little twist was the Missus steamed the rice with green tea powder. If you want to try it (very tasty), sprinkle the rice (in water) with plenty of green tea powder before steaming. Mix the lot only once the rice is properly cooked.

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As for the salad, simple affair: On a bed of shredded greens more greens, walnuts and Shizuoka-grown strawberries for dessert1

Had a little problem standing up after that!


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Bryan Baird’s Newsletter (2009/4)

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Baird Beer & Taproom Events Bulletin 2009 #4
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Dear Taproom Friend & Baird Beer Enthusiast:

Today marks the 8th annual release of the first fruited ale ever brewed at Baird Beer: The Carpenter’s Mikan Ale.

The Carpenter’s Mikan Ale 2009 (ABV 6.7%):

The mikans used in this brew are fresh, succulent, and local — harvested on the Heda land and by the hand of our carpenter friend, Nagakura-san. The Baird brewers hand-process the harvested mikans, shaving off the outer skin of the peel and pressing the juice. Both peel shavings and juice are added to the brew at different stages of production. The mikans serve to add depth and complexity to an already sumptious ale; their role is to complement, not dominate.

In addition to mikans, the 2009 Carpenter’s Mikan Ale incorporates a grain bill including Maris Otter pale ale malt, wheat malt, unmalted wheat and two types of Japanese sugar (sudakito and akato). The hopping schedule features cirtrusy Centennial and Cascade varieties including dry-hop additions to the conditioning tank. The combination of mikans and citrus hops provide an exquisitely complex yet balanced fruit character. The wonderful aromatics of this character waft gorgeously from the billowy white head that forms in the glass. Final transport to beer Nirvana comes courtesy of the tight and spritzy natural carbonation that works to keep you tastebuds fresh and alert.

The Carpenter’s Mikan Ale is now pouring from the taps of both of our Taprooms. It also will be available on draught and in bottle-conditioned form (633 ml bottls) at select Baird Beer retailing pubs, restaurants and liquor stores throughout Japan.

Big Beer Winter Week 2009:

Each winter we use our Taproom as a venue for a week-long celebration of strong and fortifying ales and lagers. We call this celebration Big Beer Winter Week. During this week, a collection of strong ales and lagers will be served simultaneously and paired with cuisine designed to complement these robust and warming libations. This year, we will hold this event at each Taproom during successive weeks. Specific dates are listed below:

*Nakameguro Taproom Big Beer Winter Week 2009 (Wednesday, February 11 – Tuesday, February 17)
*Fishmarket Taproom Big Beer Winter Week 2009 (Wednesday, February 18 – Monday, February 23)

Please mark your calendar and plan to join us for some wonderful winter revelry. Specific details regarding big beers to be served will be forthcoming shortly in an upcoming bulletin.

Cheers,
Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


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