Tag Archives: Dragon fruit

French Dessert with Shizuoka Ingredients At Tetsuya SUGIMOTO

Ranking
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only

Map (Japanese)
Entirely non-smoking!

If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
One of them is the French restaurant going by the name of Tetsuya SUGIMOTO!
But when it comes to serving desserts mainly made up of Shizuoka ingredients, it is simply a tour de force!

For a closer view!

Now what is that dessert made of?
-First the white part is a blanc manger (pudding) made with rice!
The sauce is a combination of honey and soy sauce while the topping of freshly wasabi and the rice popcorn are also from Shizuoka Prefecture!
-The dragonfruit sorbet with its unusual grey colour for a dessert was made from fruit grown in Shizuoka Prefecture.
-The “powder” is actually crumbled sponge cake for a fine last touch in design, colour and taste!

I wonder what is going to be the next Shizuoka dessert!

Tetsuya SUGIMOTO
420-0038 Shizuoka City, Aoi Ku, Umeya,, 2-13,1F
Tel./Fax: 054-251-3051
Opening hours:11:30~14:30,17:30~21:30
Holidays: undecided
Cedit cards OK
HOMEPAGE

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

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Vegetarian Japanese Cuisine: Dragon Fruit Flower Shoot Tempura

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The Missus recently came back once again with a favourite “unusual vegetable” of hers: Dragon Fruit Flower Shoots.
The Japanese have come with the best idea to sample any new vegetable: tempura!
Technically speaking it originated in Portugal whose sailors introduced it to Japan a few centuries ago. The word itself is Portuguese.

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My better (worse?) half cut them into halves and prepared batter. She favours her own style, heavier than the Japanese, but lighter than the European/American “fritters”!

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She took the opportunity to add some other tempura made with shrimps and goya.
Served with ma-cha tea powder and salt mixed with sakura/cherry blossoms powder, it just turned out perfect with beer and sake!

NOTE:
Vegans can make tempura by mixing water an dflour with cornstarch instead of egg whites.

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

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