Tag Archives: 静岡

美食, 葡萄, 観光, 農業, Food, Fruit, Gastronomes, Gastronomy, Grapes, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Fruits to Look Forward to This Summer-2: Pione Budou-Pione Grapes

2 Comments

PIONE1

There are a lot of fruit which either originated or grew to be characteristic of Japan.
I’m trying to introduce them to help my vegan and vegetarian (I’m not) friends in particular as fruit can be adapted into so many ways!

1) Nashi/Asian Pear
2) Jirou Kaki/Jirou Persimmon

Grapes are relatively new to Japan, but its people have compensated this with an eye to create new strains with great success. Actually grapes were first cultivated in Shizuoka Prefecture in Meiji Era!

PIONE3
Pione Grapes are grown in aerial style.

Pione Grapes are a typical example.
They are a cross between Kyoho Grapes and Cannon Hole Muscat.
Kyoho grapes (巨峰葡萄) are hemselves a Concord-like cross (Vitis vinifera x Vitis labrusca) between Campbell and Centennial grape varieties.

Kyoho grapes were first produced in 1942 in Shizuoka Prefecture, but were not so named until 1946.

PIONE-MUSCAT
Pione Grapes compared to Muscat Grapes

Pione Grapes (ピオネ葡萄) were also first produced in Shizuoka Prefecture in 1957 by a farmer called Hideo Ikawa.
Pione is an Italian name.

PIONE2
Pione grape

Pione grapes are usually seedless, juicy and very sweet making them very versatile for all kinds of desserts:

PIONE-MOCHI

A typical Japnese dessert:
Pione Grape inside mochi!

PIONE-TART
Pione Tart!
Irresistible, isn’t it?

But Pione Grapes, especially their flesh in “Concasse” style can be used in salads:

PIONE-ORGANIC-MIZUNASU

A dream salad for vegans!
Pione Grapes flesh on organic “Mizu nasu”/Mizu egg plant sashimi.
This particular kind of (Japanese) egg plant is eaten raw.
A little pepper and voila!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, Dessert, Desserts, 観光, 農業, Fruit, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Persimmon, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, 柿

Shizuoka Fruits to Look Forward to This Summer-1: Jirou Kaki-Jirou Persimmon-Squat Persimmon

2 Comments

JIRO-KAKI1

Jirou kaki or Jirou Persimmons/Squat Persimmons are not to be confused with “normal persimmons”, or heart-shaped Hachiya which is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before softening.

JIRO-KAKI-FALSE

Hachiya Persimmons

The astringency of tannins is removed through ripening by exposure to light over several days, wrapping the fruit in paper for heating it, and/or artificially with chemicals such as alcohol and carbon dioxide which change tannin into the insoluble form. This bletting process is sometimes jumpstarted by exposing the fruit to cold or frost which hastens cellular wall breakdown. These astringent persimmons can also be prepared for commercial purposes by drying.

JIRO-KAKI-TREE

The non-astringent persimmon, or Jirou kaki, is squat like a tomato and is most commonly sold as Fuyu. Non-astringent persimmons are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm to very very soft.

JIRO-KAKI-DRIED

Dried Jirou Persimmon

Actually, Jirou Kaki/Jirou Persimmons are the pride of our Prefecture, Shizuoka Prefecture, as they were first grown in 1844 by a farmer called Jiroushi Matsumoto in Mori-Cho, Western Shizuoka Prefecture!
Their trees were finally successfully raised in 1869.

JIRO-KAKI-JAM

Jirou Persimmon Jam

The persimmons were finally given their name, Jirou Kaki, by the Emperor of Japan upon his meeting with Fujitarou Suzuki (the grower of that time) in Mori-Cho where a Shinto Temple is still dedicated to the Emperor of Japan.

JIRO-KAKI-CAKES

In Shizuoka Prefecture, Jirou Persimmon are found under many guises such as cakes (above)

JIRO-KAKI-WINE

Jirou Persimmon wine!

JIRO-KAKI-VINEGAR

Jirou Persimmon vinegar, a rarity created by Bembei Kawamura, the Father of Shizuoka Sake!
It can drunk as a health drink mixed with with good wateror used as a finish on many dishes!

JIRO-KAKI-DRYING

Although I personally like them fresh either as dessert or in salads with vegetables, my favourite is dried persimmons, a big business in Shizuoka Prefecture!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 観光, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tex Mex Gastronomy, Tourism

American Gastronomy: Tequila’s Diner in Shizuoka City (The Sequel)!

4 Comments

Fish and chips! American-style?

Service: Shy but very friendly
Equipment & Facilities: Good general cleanliness
Prices: Reasonable to slightly expensive but very good value
Strong points: Tex-Mex gastronomy of superior quality. Doubles up as bar in evenings

As promised I went again to Tequila’s Diner to explore more of their menu!

In day time!
Actually this article is a combination of two reports in late afternoon and evening, and I still have only scratched the depth of their carte!

At night!

A peek inside although I favor the small table outside on the terrace!

“French Fried potatoes”!
I must say they are above average!
Great with beer!

Grab the menu!

And check the specialties written in English!

Inside check the “Lunch Of The Day” as you can also order it at night!

This is Japan!
Tequila’s Diner Shochu!

Impressive collection of MONIN liqueurs for cocktails!

Turkeys don’t last long there!

Actually you can visit the place for drinks only!

Deep-fried beer-marinated tripes! A discovery!

Fish and Chips, American-style!

As good as the British and Irish ones!

The little but important detail!

Great composite vegetable salads for well-balanced meals!

Now, their nachos are absolutely scrumptious!

And well-balanced!

Even the back looks so yummy! A good sign!

And they sell exquisite T-shirts for the collectors!

To be continued… naturally!

TEQUILA’S DINER
420-0035 Shizuoka City, Aoi Ku, Shichiken Cho, 8-6 (near Aoba Park Street), ACT 7, 1F
Tel.: 054–255-7595
Business hours: 12:00~14:00, 18:00~24:00
Closed on Wednesdays
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

焼酎, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shochu, Tourism

Shizuoka Shochu Tasting: Takashima Distillery-Brewery: Dai Ippoh

Leave a comment

Takashima Brewery in Numazu City does not brew only superlative Japanese sake but also distill some incredibly extravagant rice shochu as well!
Their latest jewel is Dai Ippoh!

When you look at the simple calligraphic design you will understand it represents the nearby Mount Fuji!

Dai Ippoh/第壱峰 (old-style calligraphy) means “The First Peak”!

Alcohol: 25 degrees
Ingredients: Rice and rice malt

Clarity: Very clear
Color: Transparent
Aroma: Almost sweetish and spicy. Alcohol. Rice.
Body: Fluid
Taste: At first sweetish and complex attack.
Dry dark cherries.
Turns quickly drier.
Does not linger long in mouth or under palate.
Very clean, elegant and fruity approach.
Alcohol impact relatively soft with fruits appearing with each new sip.

Overall: A very elegant rice shochu which should be drunk on its own first at room temperature without ice or water for a true appreciation and taste discovery.
All the qualities and more of a superlative rice shochu.
Varies little with food.
At the most pour it over a lot of ice but there is no reason to mix with anything!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 観光, 農業, Food, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Restaurants, Shizuoka, Shizuoka agricultural products, Tourism

Italian Gastronomy: Lunch at Il Castagno (June 2012) in Shizuoka City!

Leave a comment

Service: Very friendly and attentive
Equipment: Great general cleanliness
Prices: Reasonable
Strong points: Great appetizers. Home-made pasta!. Great use of local products from the land and the sea. Southern Italy and Sardinia gastronomy.

Kenji Inami/稲見謙司 of Il Castagno in Aoi Ku, Shizuoka City, has just come back from a two-week research and tourism trip from Sardinia Island!
It was about time to pay a belated visit!

Every time I eat there I cannot keep my eyes off their home-made crostini!

You can buy them separately to take back home!

Note that the place is entirely non-smoking!

Next time you go there have a good look at the photographs and comments on their Sardinia trip while you wait for your order!

Kenji Inami/稲見謙司 at work!

Nice list of wines by the glass!

I had a couple of glasses of Sardinian wine to accompany my lunch!

Cannonau di Sardegna, 2008, red, by Sella & Mosca!

Very reasonably-priced and generous lunch sets!

This is the set I ordered!

I chose the second pasta dish!
Now, what did I have?

Assortment of appetizers!

Shitake Mushroom puff, quiche and onion confit!

Vegetable salad with crispy Sardinia-style unleaveend thin bread!

Home-made rustic bread!

Home-made Tagliorini pasta with wild shiitake, beef, pork and mini tomato sauce!

Thin and light but very satisfying pasta with a beautiful sauce!
I’m becoming Italian!

Most of the ingredients are from Shizuoka Prefecture!

The dessert assortment!

Cinnamon apple tart, egg cake and strawberry sorbet!

Coffee as it should be served!

And the crostini!

See you at dinner next time!

IL CASTAGNO
420-0843 Shizuoka Shi, Aoi Ku, Tomoe Cho, 48
Tel/Fax: 054-247-0709
Business hours: 11:45~14:00, 17:30~21:00
Closed every Monday and 3rd Tuesday
Credit cards OK (dinner only)
HOMEPAGE (Japanese)
BLOG (Japanese)
ENTIRELY NON-SMOKING!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Chinese Cuisine, Chinese Restaurants, 美食, 酒, 静岡市, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, Shizuoka, Shizuoka Cuisine, Tourism

Chinese Gastronomy with a Modern Japanese Twist: Quick dinner at Hana Oto in Shizuoka City (Late Spring 2012)!

2 Comments

Service: Very friendly and attentive
Equipment: Great general cleanliness. Beautiful toilets
Prices: reasonable
Strong points: Great use of local ingredients in beautiful Chinese Cuisine. Great sake and shochu!

The Japanese have two concepts of the Chinese Gastronomy, the tradtional ones, especially with ramen, gyoza and the lot, and a modern one more Japanese as far as the creation is concerned but with Chinese-style condiments.
The latter has become a genre of its own allying the inherent qualities of both cuisines.

A typical example is Hana Oto in Shizuoka City, where it is increasingly becoming difficult to find a seat in spite of their moving to a larger address!

They endeavor to introduce and advertize local products whenever possible!
They have a special affinity for Japanese sake brewed at Takashima Brewery in Numazu City who also introduce local products such a edible seaweed on their labels!

Definitely the Japanese way to enjoy your drink!

The other night I had (would never complain about such a duty!) to pay them a quick visit for dinner with a couple of gentlemen. What did we order?

Spicy stir-fried tuna and lotus root with leeks!

Seared Amagi Shamo chicken bred in Shuzenji, Izu peninsula, whose feed includes local wasabi leaves and soy milk!
Sorry for the fuzzy picture, Hana Oto is a very dark place! LOL

Hot spicy vegetable salad, most of them organic from Matsuki farm in Fujinomiya City!

Organic Oura burdock root chips from Matsuki Farm!
Better than any fried potato!

Now, this is traditional Chinese gastronomy: Feep-fried pork meatballs! A beauty!

Alright, that was a delicious but very brief dinner, so let’s meet soon again there! LOL

HANA OTO/華音
420-0032 Shizuoka Shi, Aoi Ku, Ryougae Cho, 5-8, Shin Kamogawa Bldg., 2F-D
Tel: 054-273-8591
Business hours: 17:30~24:00
Closed on Mondays

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Curry, 美食, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Tourism

Japanese-style Curry at Kohaku in Shizuoka City!

2 Comments

Service: Very friendly and welcoming. Great explanations.
Facilities & Equipment: Very clean and great washroom
Prices: Appropriate
Strong points: Traditional and modern izakaya gastronomy. Very inventive cuisine with introduction of some Western concepts. Great seafood. Great sake list. Wine and other alcohols available. Intensive use of local products combined with ingredients from other prefectures! Curry Lunch Sets!

As promised during my first visit at dinner time I finally managed to visit Kohaku in Shizuoka City to sample their curry!

A very Japanese entrance for curry at lunch!
Who would have known?
Actually the chef opens his restaurant at lunch time for the pure love of gastronomic research!

A very simple menu offering 5 different set lunches and a series of curries from plain to combinations!

Wat with the toppings there so many combinations that I will have to eat curry for lunch for a while.
Mind you it is the ideal food in summer when you tend not to eat enough!
Now, what combination did I order?

Can you guess?

Stir fried ginger pork!

Chopped vegetable salad of course!

And a beautiful crab/cream/potato/kabocha croquette!

And a big fresh raw egg to mix with the rice and curry sauce!

The complete lunch and so yummy!

To be followed (more combinations to sample!)…

KOHAKU/旬彩こはく

420-0085 Shizuoka Shi, Aoi Ku, Shichiken-Cho, 18-1, PIVOT Shizuoka, 1F
Tel.: 054-221-0589
Opening hours: 11:30~14:30, 17:00~23:00

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 蕎麦, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, Shimada City, Shizuoka, Shizuoka Cuisine, Soba, Soba Restaurant, Tourism

Soba Restaurant: Setsugekka in Shimada City (Late Spring 2012)!

4 Comments

Service: Very friendly and attentive
Facilities: Great overall cleanliness. Beautiful washroom
Prices: reasonable
Strong points: High quality soba. Beautiful tempura. Great local sake

It is a pity that Shimada City is almost 30 minutes away from Shizuoka City, or I would be constantly finding myself at Setsugekka Restaurant!
Actually, Shizuoka is a big Prefecture, even by Japanese standards. It takes no less than 3 hours to travel all the way from Shinohara in the west to Atami in the east, and add almost another hour to reach Shimoda at the extremity of Izu Peninsula!

We took the opportunity of a trip to Tenryuu to stop on the way and pay them a belated visit!

View of the inside seating.
We came early enough to secure the small “room” by the window!

The little detail that makes the difference!

Chilled soba/buckwheat tea served in hot weather! It will be warm in cold weather!

Whatever you order you will be served this delicious soba tofu with kinako/grilled soy bean powder!

Now, what did we have?
My worst half ordered the Kamo seiro/鴨せいろ/(hot) Duck Stew with cold soba.
I ordered a slight variation of the Dragon’s order: Kamo Sasami Seiro/鴨ささ身せいろ/ (hot) duck Breast Fillets with cold soba!

But before that I could help savor their dashi tamagoyaki for which they are also famous!

Served with grated daikon and pickled leaf ginger, a little piece of gastronomic art!

Served with finely chopped onion, grated wasabi and pepper as extra condiments for the soup!

My order!

Juwari/100% soba/buckwheat noodles!
You dip them in the duck soup first!

My duck!
It also includes duck meatballs concealed under!

The Missus’ duck!
Little difference in look but not the same quality! LOL

The dessert including lime sorbet is always offered as service at the end of one’s meal!

Can’t wait for the next visit!

SETSUGEKKA/雪月花
Shimada City, Hontouri, 2-3-4
Tel.: 0547-35-5241
Opening hours: 11:30~14:30, 17:00~22:00
Closed on Monday and third Tuesday
HOMEPAGE
Entirely non-smoking for lunch!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 酒, 観光, 魚, 魚海の幸, 車海老, 農業, Food, Gastronomes, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Tempura, Tourism, 天婦羅

Tempura Restaurant: Tempura Naruse in Shizuoka City!

4 Comments

Service: Very friendly, smiling and attentive
Facilities & Equipment: Great cleanliness overall. Superb washroom
Prices: Moderate to expensive, but extremely good value
Strong points: Authentic traditional tempura gastronomy at its best with superlative products, a lot them local. Superlative attention and explanations!

There are not many great tempura restaurants in Shizuoka Prefecture in spite of the abundance of superlative ingredients be they from the land and the sea.
But at least the best in the Prefecture, namely Narusei, would be on par with the best establishments in Tokyo and Kyoto!

Chef Takeo Shimura/志村剛生 originally hails from neighboring Kanagawa Prefecture and moved to Shizuoka City 10 years ago.

five years he finally opened Narusei in Takajo, Aoi Ku, Shizuoka City and has never looked back since then!

The restaurant seating only 7 guests at a wide counter in front of the Chef is a model of traditional Japan all of warm wood and of incredible cleanliness enhanced by the fact that smoking is completely prohibited!

The fresh vegetables of the day!

Chef Shimura and his lady apprentice take care of the food while Mrs. Shimura look after the customers in a very efficient, unobtrusive and ever-smiling manner!

Chef Shimura uses a traditional but extravagant mixture of 90% sesame oil and 10 % cotton seed oil in two different pots at different temperature!

A great attention is taken for the smallest detail.
Pot of tsuyu/soupstock to dip your tempura in!

Great local sake served in earthenware!

Takeo Shimura at work!

I was so impressed with the earthenware that I forgot to take a close picture of the Makogarei/Turbot sashimi!

Crystal salt!

Two kinds of salt, finely chopped dry myoga ginger and freshly grated daikon to use at your discretion and to be replaced if used!

And also freshly pressed lemon juice!
Alright, what did I have for dinner, then?

Wara aburi aji/Horse mackerel seared over straw fire!

Mikawa Bay hand-picked Asari sakamushi/Cockles steamed in sake! Enormous!

Prawn tempura!
I had two actually, but everything was served one piece at a time!

The prawn heads as suage/deep-fried!

Ebi no miso no tempura/The brains of the prawns in tempura!

Aori Ika/Bigfin Reef Squid!

Eggplant/aubergine tempura!

Scabbard fish/Tachiuo and shiso tempura!

Broad beans Tempura!
When I mentioned that I love eating them with my fingers, Takeo Shimura replied it was the actually way to truly enjoy tempura!

Great teamwork!

Suruga Bay Amadai/Tilefish with its scales!

Aomori No Mozuku to Aori Ika no Mimi/Mozuku seaweed from Aomori with the “ears” of Aori Ika/Bigfin Reef Squid!

A second bottle of sake!

Grilled mekabu seaweed!

Shizuoka Onion tempura!

Hamaguri/Common orient clam tempura!

The best-ever fried potato: Shizuoka potato tempura!

Sweet green Manganji Toogarashi pimento tempura with dried bonito flakes!

Anago/Conger eel tempura!

Deep-fried conger eel backbone!

Anago no kimo/Conger eel liver tempura!

O-shinko/Home-pickled vegetables!

kakiage Chazuke/Rice served in hot tea with a kakiage tempura!

Kabosu citrus sorbet for dessert!

NARUSEI?
A special place for a special occasion!

TEMPURA NARUSE-てんぷら成生
420-0839 Shizuoka Shi, Aoi Ku, Takajyo, 2-5-12
Tel.: 054-273-0703
Opening hours: 17:30~22:00
Reservations highly recommended
Closed on Mondays
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 観光, 農業, Food, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Italian Gastronomy: Lunch at Osteria Porta Porta in Shizuoka City (May 2012)

Leave a comment

Squid Ink Pasta!

Service: Very friendly and attentive
Equipment: Great general cleanliness. Superb washroom
Prices: Reasonable
Strong points: Great appetizers. Mainly local vegetables. excellent wine list.
Non smoking at lunch time!

Osteria Porta Porta and his young chef, Hidetake Suzuki/鱸秀武 are slowly and surely achieving a well-deserved fame in Shizuoka City for the homey but inventive Southern Italian gastronomy served in a very informal and so friendly, if a bit shy, manner!

I make a point to pay them regular visit as they use only seasonal products mainly from Shizuoka, but also from Italy and Europe!

My favorite place at the small counter by the window!

The pasta served at Osteria Porta Porta!

Even at lunch look at the “carte” on the blackboard!
You will get tempted away from the regular menu!

Interesting traditional pasta making tools!

A painting of Puglia houses!

Reasonable Italian red wine and beautiful home-baked bread!
I was very hungry at that particular lunch so I ordered the biggest lunch menu!

Antipasti misto plate!
Always so generous at Osteria Porta Porta!

If I hadn’t been so hungry that would have been enough, what with caprese salad, pork terrine, fish escabeche, quiche, ham, and vegetable salad!

Squid ink pasta with plenty of local squid! So fresh and delicious!

Fujinomiya RYB Ton (pronounce “Louis Vuiton!) pork steak and vegetables!

From another angle to show you the attention to details!

I love lentils!

The dessert!

What do we have there?

Non wheat flour hazelnuts cake!

Home-made dry fruit cassata ice-cream!

And coffeee served asit should be!

Alright, alright, i promise another report at dinner next time! LOL

Osteria Porta Porta
420-0839 Shizuoka Shi, Aoi Ku, Takajyo, 2-13-11, Topia Takajyo, 103
Tel./fax: 054-266-7320
Business hours: 11:30~14:00, 17:30^22:00
Closed on Wednesdays
Credit cards OK

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bistro, Brasserie, Chicken, 美食, 観光, 農業, Food, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Bistro Gastronomy at Patina in Shizuoka City-Poached Chicken Salad

Leave a comment

Service: Very friendly and smiling
Facilities: Very clean. Beautiful washroom.
Prices: Reasonable
Strong points: A true cafe where to relax and enjoy a good light meal any time of the day.

The shy but ever-smiling lady Chef!

I do have a special fondness for Patina in Shizuoka City for the simple reason that they serve delicious French-style Bistro/Brasserie food in such an easy-going but elegant atmosphere!

And they have the immense merit to serve both red and white wine from my hometown/village Givry, Cote Chalonnaise, Bourgogne, France!

Their lunches are a real bargain and they change every week!

The Lunch plate is particularly interesting with two main dishes to choose from every week!

The Plate Lunch menu includes a soup + 1 main dish + the pickles of the day, a salad, bread or rice and one drink!

They started their own (Japanese) Blog!

I often order from the carte but this time I ordered the Plate Lunch!
What did I have?
First a hot bacon and vegetables consomme soup.

Of course I had a glass of wine (extra) with it!
Poached chicken salad with bread!

Actually they write it “boiled chicken” in Japanese but it is definitely poached chicken ham!
Very tasty and healthy!

Beautiful bread and Red Moon potatoes!

Delicious potato and kabocha mash with fresh vegetables!

I couldn’t resist and extra order when I had a look at their desserts!

Apple and banana Tarte with vanilla ice cream to accompany my coffee!

I still haven’t had dinner here yet! LOL

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
tel.: 054-266-9500
Opening hours: 10:00~15:00, 17:00~20:30 (last orders)
Holiday not decided yet
BLOG
Non-smoking but for a small table away from the other patrons at the end of a long hall before the washroom

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 酒, 観光, 農業, Fish, Food, Gastronomes, Gastronomy, Gotemba City, Japan, Japanese Gastronomy, seafood, Shizuoka, Shizuoka Cuisine, sushi, Tourism, 御殿場市

Sushi Restaurant: Myouken in Gotemba City!

2 Comments

Service: Very friendly and attentive
Facilities & Equipment: Great general cleanliness. Superb washroom.
Prices: Reasonable~slightly expensive
Strong points: Oshizushi, local sake, traditional Japanese gastronomy.

The other day when I went to interview a local soy sauce maker in Gotemba City (article coming soon) I found myself with plenty of time at noon and decided to explore the vicinity of the Gotemba JR Station!

A few minutes walk away from the station I found this sign announcing Myouken/妙見, a local sushi restaurant…

Gotemba City at the foot of Mount Fuji is quite far from the sea, but you never know, so let’s have better look…

Founded in 1935! Now, that sounds as a venerable establishment but it had obviously been recently redecorated…

I had noticed one very important detail which encouraged me to enter the restaurant… but let’s take a picture first!

Remarkable decoration of the “lobby” created with real local rice stalks!

Now, these are delicious-looking take-aways!
Remember that Gotemba City is famous for its outlets with a lot of visitors from Tokyo!

Modern seating at the wide counter!

Beautiful Japanese tatami mat room!
Actually, there are more private rooms, some of which can be made non-smoking!

The lobby decoration has the added advantage to offer some privacy even at the central table I had chosen!

The all-important detail which encouraged me to discover the restaurant: Myoken has its own sake brewed by Takashima Brewery in Numazu City!

Now, apart of the delicious sake, what did I have for my first visit?
An enormous Hamaguri/蛤/Clam soup!

I opted for the sushi lunch set and one more local specialty!

The local specialty, a must: Fujinomiya no Benimasu Bougata Oshi Sushi/富士宮市産の紅鱒棒形押し寿司!
Rainbow Trout from Fujinomiya City served as pressed sushi, whole!
The founder of Myouken had come all the way from Nara City in 1935, a city famous for its pressed sushi!

For a better look!
I ate the lot, head included (I was complimented for that last detail!)!

The sushi lunch set!

From left to right: Chutoro Maguro/Tuna Chutoro, Tennen Hirame/Wild Sole-Flounder, Maguro Akami/Tuna lean Part and Aji/Horse Mackerel!

From left to right: Uni Gunkan/Sea Urchin as gunkan/mothership sushi, Ikura Gunkan/Salmon’s Roe Gunkan, Akagai Nigiri/Blood Clam Nigiri and Ebi Nigiri/Slightly seared Prawn Nigiri!

And for dessert: Local Japanese-style Yuzu/Lime Jelly!

Simple but perfect dessert!

As I have to visit Gotemba City regularly, expect another visit!

MYOUKEN
412-0043 Gotemba City, Shinbashi, 1983 (2 minutes walk from Gotemba Station Mount Fuji facing exit)
Tel. & fax: 0550-82-0142
Opening hours: 09:00~14:00, 15:30~20:00
Closed on Tuesdays
Credit Cards OK
Car park available

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/26): After the Rain Leftovers Bento!

8 Comments

After two days of extraordinarily foul weather with torrential rain and hail, thunderbolts striking everywhere and flash floods, farmers and fishermen had to stay home as most housewives did.
So, the bento had to be made with whatever could be found in the fridge and pantry!

The Missus first steamed rice and served it with all kinds of leftovers!

She mixed the rice with “Chikaka/mixture of wet bonito flakes and cheese” and put some on top as well with thinly chopped dry seaweed. Very tasty rice!
She also included pickled ginger made by her mother for extra zip.

She then boiled some stringbeans and carrots and seasoned them with ground black sesame before adding them to the rice.
She baked some salmon and then fried it in soy sauce. She let it cool before placing it atop the rice.
Finally she decorated the lot with her special half-boiled marinated egg sprinkled with black sesame seeds!

As for the salad and dessert box the Missus arranged together fresh lettuce, pickled mini melon wedges, pitted prunes, cherries and orange wedges!

A bento to perk you up in bad weather!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/25): Teriyaki Vegetable Chicken Rolls and Tamagoyaki Bento!

4 Comments

I called this bento “Teriyaki Vegetable Chicken and Tamagoyaki Bento”, but I could also have called it “Oyako/Parent and Child” Bento as they call any combination of chicken and eggs here in Japan!

The Missus prepared an interesting mame mazegohan/rice mixed with various beans by adding salad beans, and boiled green peas and broad beans leftovers with freshly steamed rice.
Great colors and very satisfying!

The side box was also very satisfying and for once I took my time to savor it instead of wolfing it down!

The Missus concocted two types of rolls with chicken breast fillets/sasami:
One containing mini green asparaguses,
the other containing carrots and pickled wasabi stems and leaves.
She fried them whole first before cutting them to size.
As for the teriyaki sauce I’m afraid this was a secret I’m not privy to!

She added some plain tamagoyaki (for dessert?) and plenty of vegetable with fresh lettuce and some sauteed green and red pimentos.

Very satisfying as I said above, yummy and so colorful!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 魚海の幸, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Scallops, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Japanese-style Butter and Soy Sauce fried Scallops and Asparaguses

4 Comments

Green asparaguses are still on the market and cheaper fresh small (“baby”) scallops are readily available.
Here is a very simple snack that should please even kids all over the world!

INGREDIENTS: for 2 people

-Baby scallops: 16
-Gree asparaguses: 4 thin to medium thickness
-White wine or Japanese sake: 2 tablespoons
-Butter: as appropriate, about 10 grams
-Soy sauce: 1~1.5 tablespoons
-Salad oil: as appropriate

RECIPE

Boil the asparaguses lightly (60%) and cut in small trunks.

pour some salad oil in a frypan.
Drop in the baby scallops and fry for a lttle while. Add white wine or sake. Turn fir to low. Cover with lid and steam fry for a while.

After the wine or sake has almost completely reduced, add the asparaguses, soy sauce and butter.
Stir or sautee a couple of times and serve!

So simple and delicious!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery