Tag Archives: Food

Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/02/08): Ganko Oyaji Barley Wine 2013 Debut

February 11, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Ganko Oyaji Barley Wine 2013 Debut

Dear Taproom Friend & Baird Beer Enthusiast:

The hibernal rest is over. The big bear of the Baird Beer world, Ganko Oyaji Barley Wine, has forced its way out of our brewery cellars and has taken residence in the serving refrigerators of our various Taproom pubs. The pouring begins today (Friday, February 8).

New Baird Beer Seasonal Releases:

*Ganko Oyaji Barley Wine 2013 (ABV 10.5%):

Ganko Oyaji 2013, although identical in alcohol content to the 2012 version, sports both a revised grain and hop bill. To this year’s mash we added portions of rye and amber malt in place of pilsner and caramel malt, thus lessening the sweetness and enhancing the dry spice character of the wort. Once again we increased our hop bittering slightly (up to 90 IBU from last year’s 80) and we changed our blend of hops, this year combining the following varieties: Columbus, Warrior, Nugget, Summit and NZ Cascade. The result is a more pronounced hop character in terms of flavor, bitterness and aroma. As always, we krausened at packaging to produce a robust secondary fermentation and totally natural carbonation.

Ganko Oyaji is an ideal after-dinner or before-bed restorative. It promises to condition nicely for months and years to come. It is available for immediate shipment (bottles and kegs) to Baird Beer retailers throughout Japan.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,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, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, 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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, Drinks, 酒, 野菜, 観光, 農業, Food, Food Health, French Cuisine, French gastronomy, French Restaurant, Fujinomiya City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, vegetables, Wines

Party with Bourgogne Wine Producers at Le Comptoir de Bio-S in Shizuoka City!

February 9, 2013 dragonlife Leave a comment

Service: Pro and very friendly
Equipment: Great overall cleanliness and splendid washroom
Prices: Reasonable
Strong points: A palette of Shizuoka Prefecture Products! Great use of organic vegetables, fish and meats from Shizuoka Prefecture. True healthy gastronomy! Excellent wine list!

On Friday February 8th Le Comptoir de Bio-S witnessed the visit of three wine producers from Bourgogne, France, who introduced their creations to wine lovers in Shizuoka in the company of gastronomy based on local products!

Arnaud Chopin, a fourth generation producer in Nuits Saint-Georges who contributed:
Cotes de Nuits Villages Rouge 2010
Nuits Saint-Georges Les Bas de Combe 2010

Rodolphe Demougeot, who has been producing wines since the age of twenty in Beaune contributed:
Beaune Clos Sainte Desiree Blanc 2009
Beaune Les Beaux Fougets Rouge 2009

Georges Lignier, whose family started their trade back in the 19th Century in Morey saint Denis contributed:
Morey saint Denis 2008
Gevrey Chambertin 2009

Quite a palette as you can imagine!
Arnaud, Rodolphe and Georges, ably helped by their interpreter/guide Ms. Emi Tanabe, proved the model of gastronomic ambassadors who helped so much on that night make some very lucky guests discover the marvels of Bourgogne (my home, incidentally!)!
Their wines married splendidly with the repast concocted by the chefs which proved a discovery for the French wine producers themselves!

Tartare of root vegetables, Suruga Beef and wheat and its green organic salad!

All organic vegetables are grownin Fujinomiya City by Matsuki Bio Farm whose owner Mr. Kazuhiro Matsuki/松木一浩さん organised the festivities in the company of wine importers!

Charcoal grilled winter vegetables from Bio Farm in Fujinomiya City!

The wine producers themselves confided me they were so happy enjoying truly delicious healthy food and discovering Shizuoka’s products!

Grilled venison, “Honshu Shika/本州鹿１” raised at the foot of Mount Fuji with red wine Balsamico sauce!

With more splendid organic vegetables!

A rare dessert!
Organic taro/sato imo ice-cream!

A big thanks to Chef Kouji Okukumura, Mr. Kazuhiro Matsuki, Producers Arnaud Chopin, Rodolphe Demougeot, Georges Lignier and Ms. Emi Tanabe for a truly memorable night!

Le Comptoir de Bio-s by Bio Farm Matsuki
420-0852 Shizuoka City, Aoi Ku, Kooya machi, 12-8, Sankousha Bldg, 1F
Tel./fax: 054-221-5250
Business hours: 11:30~15:00 (Last orders 14:00), 17:00~23:00 (Last orders 22:00)
Closed on Mondays
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City
This is MY LIFE by Ashley Harvey

美食, 蜜柑, 青島蜜柑, 観光, 農業, Fruit, Fujieda City, Gastronomes, Gastronomy, Japanese Culture, Japanese Gastronomy, Mandarines, Okabe, Oranges, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, 果物

The Best Aoshima Mandarines in Japan: Mr. Kuniaki Oishi in Okabe, Fujieda City!

February 7, 2013 dragonlife Leave a comment

Mrs. Reiko Oishi/大石礼子さん and Mr. Kuniaki Oishi/大石邦昭さん, Aoshima mandarines producers in Okabe, Fujieda City!

Shizuoka Prefecture, among other products such as green tea, wasabi, strawberries and a lot more, is celebrated all over Japan for its oranges!
The other day my good Australian friends, Nick and Yayoi Shannon, who live in Okabe, Fujieda City called me as they wanted me to meet a neighbor of theirs who had just been awarded the top prize by the Japan Agriculture, Forestry and Fisheries Minister for its Aoshima mandarines!

The Oishi’s Farmhouse!

Interestingly enough it became a real expedition last Sunday as we were joined by another good friend, Robert Hirai, an American friend who is a photographer when not working as a navigator on ships!

Time slip!

Mr. Kuniaki Oishi and his wife are the 7th generation of farmers living and working in the mountains of Okabe in Fujieda City, an area celebrated for its great agricultural and wild game. They also represent the 4th generation as Aoshima Mandarines growers.

Shizuoka Governor Heita kawakatsu/川勝平太県知事 tasting Mr. Kuniaki Oishi’s Aoshima Mandarines!
The paper article mentions that they are 1,000 yen worth (10 US$!) each!

The Oishi’s being used to those foreigners living nearby readily took in their stride this invasion with great smiles and true hospitality!
Interviewing them was more a pleasurable and enriching chat than anything else.
Although he received the 2nd top accolade from Shizuoka Prefecture in 2011 and the very top national prize in 2012, Mr. Kuniaki Oshima (71) struck me with his modesty: “I can only say that I finally started to master my skills at the age of 60”! Farmers certainly could impart a lot of wisdom and humility to us city dwellers!

The “maturing shed”!

Before visiting Mr. Oishi’s fields, we were invited to have a look inside the maturing shed!
The harvest is done in December, which meant we did not interfere too much with the grower’s work.
Mandarines are stored inside a shed to mature for two months before being marketed.
Incidentally, Aoshima mandarines are a variety born a long time ago in Shizuoka Prefecture!

Maturing certainly requires skills and precise storing conditions.
The temperature is maintained as low as 5 degrees Celsius and a regular air circulation must be sustained throughout the whole shed where the mandarines are carefully stored in the dark.

Moreover, the shed must be absolutely clean and dry and totally free of insects!
All the wood inside the shed is “dead”, meaning that insects will not find it amenable to their nefarious activities!
We were kindly offered to taste the mandarines out of their boxes.

Although sweet, the balance in sweetness, acidity and “umami” was beyond words!
The Japanese, judges and growers alike, are very picky in their survey and Mr. Oishi had to satisfy no less than 12 different criteria from shape and sweetness to biting/chewing impression!
Needless to say that coming top in 6 of them, especially overall taste, helped him acquire the top reward!

Then we all embarked in one car and a small truck for a visiting expedition of the Oishi’s fields covering one full hectare on very steep slopes over 400-meter altitude in the nearby mountains!

On the way I noticed these electric wires to keep civets, monkeys, deer and wild boars away!

Recently wild boars have become a real plague!
This cage trap can catch a female and at least three cubs which will be culled and have their meat distributed around!

A very Japanese contraption consisting of one “rail” to easily carry harvest inside boxes that descend along terribly steep slopes. They have been used for quite some time now but bear in mind that people still had to walk up and down unpaved roads to reach their fields not so long ago!

Access to the fields is done by small trucks up tortuous roads but all the work has to be done on foot!

Although we are at an altitude of only 400 neters the landscape made the climb all the worth for it to us city dwellers!

It’s lucky that the harvesting is done in winter as the scorching heat in summer allows work only during the first and last few hours of the day!

For all the size of the mountains, space is limited as sun exposure is vital.
Moreover, a big difference of temperature between daytime and nighttime is the first condition for sweet fruit!

Organic agriculture is impossible in these conditions but Kuniaki Oishi uses only the strict minimum of pesticides and fertilizers he buys from the local government agricultural offices.

Even so it is back breaking work as the fields and trees have to be provided with mulch and protected with plastic sheets at various times of the year!
No wonder growers never get fat in this area!
And they are so fit!

And trees have a limited life.
This twenty-year old tree with almost a ten-centimeter thick trunk will have to be cut and replaced in twenty tears time!

It certainly makes you humble to realize all the work behind those fruit we take for granted!
Mr. and Mrs Osihi, thank you so much for your hospitality, patience and great smiles!

Kuniaki Oishi
Aoshima mandarines Grower/Producer
421-1115 Fujieda City, Okabe Cho, Niufune, 192
Tel.: 054-668-0618
Mr. Oishi’s products are sold at the JA stores and other shos, as well as through a very limited private list of customers.

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 観光, 農業, Gastronomes, Gastronomy, Hamburgers, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

American Gastronomy: Avocado & Salsa Hamburger at Tequila’s Diner in Shizuoka City!

February 4, 2013 dragonlife 4 Comments

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

Today saw some dog day’s weather with an insistent cold rain to make you feel reaaly reasonable.
That is when I suddenly felt a craving for a hamburger for lunch! I mean a real one!
And there is only one place to go then in Shizuoka City!

A little time slip…

keep your eyes open at daytime and nighttime! You will certainly discover something to your liking!

There is a lot of offerings even for lunch!
This time I tried something new: Avocado n’ Salsa with an extra drink!

Beer, of course!

The lunch set also included some coleslaw and cold grilled chicken!

The Avocado n’ Salsa Hamburger!

Fresh and tender avocado and more vegetables for appetizing colors!

The avocado above wipped dressing cream!

The salsa under the avocado and cream dressing!

Plenty of fresh vegetables under the meat!
Always appreciated!

The fried onions add some welcome sweetness to the whole balance!

And nicely seasoned fried potatoes!

To be continued… naturally! Still more dishes to explore including some yummy hot dogs!

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

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 里芋, 観光, 魚海の幸, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: Sauteed Oyster on Cauliflower Flan at Pissenlit in Shizuoka City!

February 2, 2013 dragonlife Leave a comment

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, came up with a new recipe marrying land and sea!
Cauliflower and oyster!

The French flan is made with two locally grown cauliflowers, yellow and green!
Unfortunately only some of the green was left for a photograph!

The very large oyster is of a ｊapanese variety called “Akou/赤穂” and was sauteed/seared and rolled into a mild garam masala sauce before being served astride a French flan and decorated with organic thin leeks/menegi/芽葱..

The picture above shows the flan once the oyster has been put aside.

the whole dish was in fact seasoned with the same mild garam masala sauce for a succulent West-East marriage!

The French flan was made with two kinds of cauliflower as indicated above with the addition of pieces of the same kind of oyster!

Again when health and flavors combine for a gastronomic experience!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/02/01): Seasonal Release: Carpenter’s Mikan Ale

February 1, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Carpenter’s Mikan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

For both the fan of American football and the passionate imbiber of Japan craft beer, this time of year means two things: Super Bowl and the Carpenter’s Mikan Ale. The latter is being released today and most certainly will be the beverage of choice for football fans gathering for the live viewing of the Super Bowl on Monday morning at three of our Taproom pubs (Fishmarket, Nakameguro, Bashamichi — doors open at 8:00 am).

It was back in the fall of 2001 that the builder of our Fishmarket Taproom, Nagakura-san, who since had become a stalwart Taproom patron and loyal friend, brought to me in my little backroom brewery a crate of mikan fruit freshly picked from his family orchard. “Can you use these in a beer?” he inquired. “If not, just share them with customers and your family.”

I, like many professional brewers, harbored a prejudice against fruit beers. Why? Because most of the ones available tended to be gimmick beers, brewed not with real fruit but rather processed extracts, that were designed to appeal to people who didn’t like beer to begin with. However, I quickly decided to formulate a beer that incorporated the carpenter’s mikan fruit. Not only did the idea of using a fresh, local, minimally processed ingredient fit perfectly with the Baird Beer philosophy, but the mikan fruit was delicious. It’s vibrant citrus character, I thought, could be combined in a wonderfully complementary way with various citrus-forward hop varieties being cultivated in the western United States.

The first batch of the Carpenter’s Mikan Ale (all 30 liters of it), was poured, with a tiny bit of trepidation, to Fishmarket Taproom customer-friends who had gathered there at 8:30 am on a Monday morning to view the 2002 Super Bowl (a game that pitted the then powerhouse St. Louis Rams against the upstart Tom Brady-led New England Patriots). The Patriots won their first Super Bowl; the Carpenter’s Mikan Ale won the hearts and the drinking loyalty of all who gathered that morning.

New Baird Beer Seasonal Release:
*Carpenter’s Mikan Ale 2013 (ABV 6%):

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 during wort production and before fermentation. The mikans serve to add depth and complexity to an already sumptuous ale; their role is to complement, not dominate.

Once again the character of this year’s version is marked most notably by the succulent aroma and piquant flavor of sweet-tart mikans and their wonderfully symbiotic interaction with our selected hop varieties (Summit, Nelson Sauvin, Cascade, NZ Cascade).

The Carpenter’s Mikan Ale is available for immediate release in both kegs and bottles (360 ml). It begins pouring at our four Taproom pubs tonight (Friday, February 1). If you visit our Fishmarket Taproom in the coming days, you likely will find the Carpenter perched on his window-counter stool sipping his namesake ale. Be sure to say ‘hello’ and ‘thank you.’

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Bistro, Cappucino, Coffee, 美食, Drinks, 観光, Italian Cuisine, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka Cuisine, Tourism

Cappucino: New Year Snake Cappucino at Patina in Shizuoka City!

January 31, 2013 dragonlife 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. Interesting reasonable wine and cider list.

2013 is the Year of the Snake (Serpent) in the Japanese and Chinese Calendars!
No wonder that Saori san made a new cappucino last time I visited Patina in Aoik Ku, Shizuoka City to commemorate the new year!

A beautiful (delicious?) snake and a little design I will explain later!

saori san must have experimented for quite some time before succeeding with these exquisite coils!

I don’t think snakes smile so much!

She went as far as drawing the Chinese character “巳” for “Snake” which represents the sixth term in the 12-year cycle Chinese Calendar!

More coming soon!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00=22:00 (last orders, 21:30)
10:00~21:00 on Sundays (last orders, 20:30)
Closed on Tuesdays

BLOG (Japanese)
Non-smoking until 15:00
Credit Cards OK

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レシピ, Bistro, Crustaceans, 美食, 観光, 魚, 魚海の幸, Fish, Food, French Cuisine, French gastronomy, French Restaurant, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka Cuisine, Tourism

French Bistro Gastronomy: Seafood Lunch at Bistro Okamura in Shizuoka City!

January 30, 2013 dragonlife Leave a comment

Service: Friendly if a bit shy.
Equipment & Facilities: Japanese traditional restaurant very clean overall. Cute washroom
Prices: Reasonable
Strong points: Fish! Gastronomic bistro-style. Extensive use of local products and catch. Reasonably-priced wine list
Entirely non-smoking! Private rooms available.

Chef Takuaki Okamura/岡村卓明さん moved his bistro to this new address only two years ago!

It used to be a traditional Japanese restaurant until then.

Nothing was changed or reformed inside or outside preserving its quaint Japanese cachet!

Once inside you will find the emblem of the restaurant hanging over the counter!

It reminds me of a famous Japanese painting!

I’d love to take that cute painting back home!

On the ground floor you can either at one of the 5 seats at the counter or sit in one of the two Japanese rooms, one on tatami, the other with kotatsu seating with space dug in beneath the table for comfortable seating. Two more similar rooms are available upstairs. And they are all non-smoking!

You can choose from three set menus.
Bistro Okamura is the only bistro in all Shizuoka serving food based on seafood!

The table setting!
Forks, spoons and knives are also on hand!
Now, what did I have for this first visit at lunch?

Starter/Hors d’oeuvre!

Sea urchin, sweet shrimps and fish mousse on a bed of carrot mousse!

Hot vegetable appetizer!

Leeks steamed in white wine!

The fish dish!

Scabbard fish caught in Shizuoka!
Poele/sauteed with anchovy sauce and small vegetables!

Bouillabaisse!

Milder than in Southern France maybe but so delicious with fish, prawn, oysters, clams, scallop and leeks!
Instead of rice I ordered bread to dip it in the soup of course!

Cute dessert and black tea!

Now, what are under those feuillantine biscuits?

Home-made sunflower honey ice-cream and local strawberries!

See at dinner time next!

BISTRO OKAMURA
Shizuoka City, Aoi Ku, Takajo, 1-5-2
Tel.: 054-669-2087
Opening hours: 11:30~14:30, 17:30~23:00
Closed on Sundays and Monday lunch
Credit Cards OK
Counter: 5 seats, 4 private rooms (up to 8 seats each)
Entirely non-smoking!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 観光, 農業, Food, Horsemeat, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tartare Staek, Tourism

Italian Gastronomy: Horsemeat Tartare Steak at Soloio in Shizuoka City!

January 28, 2013 dragonlife Leave a comment

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

Did you know that the true Tartare/Tartar/Tatar steaks are made with horsemeat? The rest, like the variation on my home drink, Kir, are only copies, inventions and publicity stunts!
And incidentally do you know why it is called Tartare, tartar or Tatar? Look at your history books!
Tartare sauce is only an easy and lazy shortcut to the ingredients included with the meat by the way!

Now, the other day it happened to be on the menu at Solio Restaurant in Shizuoka City. And since it stated that it was made with horsemeat just imported from Italy I did not hesitate!

Served with fresh herbs, olive oil, toasts and parmegiano!

The ingredients mixed with the raw meat are a secret of Chef Takehiko Katoh/加藤武彦!
But That dish alone is worth a visit to Solio!
Extravagant and rare!
To be savored slowly on toast and with a heady red wine!

To be continued…

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Happy hour: 16:00~17:00: 1,000 yen set-3 appetizers plate and 1 glass of house wine!
Smoking allowed BUT Non-smoking until 20:00 everyday!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 野菜, 観光, 農業, Food, Fujinomiya City, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Gastronomy: Local Products at Makai Ranch in Fujinomiya City!

January 28, 2013 dragonlife Leave a comment

Service: Very friendly and familiar
Equipment & Facilities: Spotless clan. Superb washroom
Prices: Reasonable
Strong points: Very healthy food mainly made with local products. Dairy products. Souvenirs

Shizuoka Prefecture is a large Prefecture by Japanese standards and its peculiar shape make it feel even larger. It takes no less than three hours non-stop to cross it by normal train!
Yesterday I had the occasion to travel (by car) again to Fujinomiya City located on the western slopes of Mount Fuji, which means it is protected from the cold weather coming from the east and is a thriving agricultural area in an already very rich prefecture.

You will not find this side view of Mount Fuji just in front of Makai Ranch in usual pamphlets because of its collapsed flank! It is nonetheless worth the trip!

Foreigners are certainly made welcome!

This is Japan, not Germany!

It is not America, either! LOL

The Buffet Restaurant was our destination on the way to a local farmer we were going to interview in the afternoon!

Have a good look before entering as there is a lot to see and sample!

This is another restaurant inside the same premises. Come early!

Milk, milk, milk!

Take your time to visit the many stands inside offering some great healthy food made local ingredienst and milk from the ranch: Cheese cakes!

Ice cream made on site!

You will have the pleasure to discover other products created by neighboring farmers such as delicious Japanese sake!

Top class milk!

Cheese made on the ranch and at other dairy farms!

Even German craft beer by Stephan Rager in Fujinomiya City!

Premium ham and sausages!

We did not have the time but the ranch activities is a must for children and adults alike!

The entrance to the Buffet Restaurant called Itadakimasu/Bon Appetit!

Some of the food ingredients waiting for you!

All self-service!

Plenty to choose from and as much as you like!

You will find the pictures and introductions of the main local farmers contributing vegetables, meat, fish and fruit to the restaurant above the kitchen!

I have already interviewed quite a few of them!

All kinds of hot soups for all tastes!

The system is simple enough. You pay at the entrance where you will be given a ticket/coupon for one main dish. As for starters, salads, soups, drinks Non alcoholic), bread, rice and desserts you can take and re-take as much as as you want with no time limit between 11:00 and 15:00!

My first plate of starters with corn potage!

Already a meal in itself!

My main dish: Local chicken in honey mustard sauce!

Bring your main dish coupon there and point to the dish of your preference!

As much as freshly home-baked bread as you want!

The desserts!

Choose and make your own tea!

That was all I could eat! But I can assure that many people came again and again!
Great value for very healthy and tasty food!

MAKAI RANCH/MAKAI NO BOKUJYO/Buffet Restaurant Itadakimasu
418-0104 Fujinomiya City, Uchino, 1327
Tel: 0544-54-0342
Fax: 0544-29-1027
HOMEPAGE (Japanese)
Opening hours: Ranch (09:00~17:00, 08:00~18:00 from April to October)
Buffet Restaurant (11:00~15:00)
Closed either on Wednesdays or Thursdays
Free Car Park available
Ranch visit: Adults, 700 yen, Primary school and under, 500 yen. Special prices for groups (this applies for entrance fees only)
Activities are paid separately.
Pets are allowed but have to be left in a special guarded pet area for a monthly fee of 300 yen.

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Baird Beer, Bars, 美食, Drinks, 酒, 観光, 農業, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Tourism

Bryan Baird’s Newsletter (2013/01/23): Cold Winter Season Refreshment: Teutonic Ale and Winter Wit

January 23, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Cold Winter Season Refreshment: Teutonic Ale and Winter Wit

Dear Taproom Friend & Baird Beer Enthusiast:

All of the hullabaloo in the winter beer season is paid to the potent lagers and warming ales of the beer world. That is all well and good, but there remains a place for heartily refreshing brews even at the height of the winter chill. We are proud to release today two such examples of thirst-quenching winter beer refreshment: Teutonic Ale and Winter Wit.

New Baird Beer Seasonal Releases:
*Teutonic Ale (6%):

This is a fiercely flavorful ale brewed exclusively with German malt (Pilsner and Munich) and German hops (Magnum, Tradition, Spalter, Tettnanger, Hersbrucker). It is bold in its malt makeup and unabashed in its hop character. It is a beer imbued with the strong and courageous spirit of the ancient Germanic people, the Teutons. Prost!

*Winter Wit (6.2%):

Witbier is a Belgian-style wheat ale brewed with a high proportion of un-malted wheat from which it derives a whitish color. Typically it is a light, tart, crisp and refreshing ale of low-alcohol strength. Baird Winter Wit is a heartier (15.4 plato) and stronger (6.2% abv) cold-season take on this classic Belgian beer style.

Our grist is a blend of un-malted and malted wheat, Pilsner and floor-malted Maris Otter, with touchesof carahell (adding body and color). The hopping is light and performed with a combination of New Zealand (Wakatu), Czech (Saaz), Slovenian (Styrian Golding) and German (Tradition) varieties. A modest addition of local Kinkan fruit imbues the beer with that quintessentially Belgian je ne sais quois character. The magic occurs when this ingredient combination is then fermented with our Belgian yeast strain.

The result is a pleasantly tart and spicy, sprightly carbonated ale with a hazy golden hue upon which sits a billowing head of virgin-white foam. The warmth comes in the finish, just enough to furbish without interfering with the refreshment. Winter has never tasted so glorious!

Both Winter Wit and Teutonic Ale are available for immediate release in kegs as well as bottles (360 ml).

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Gastronomic Destinations: Kamakura & Enoshima (January 2013)!

January 22, 2013 dragonlife 5 Comments

Just came back from a 3-day trip in Kamakura City, Kanagawa prefecture!
Here is a simple picture report on what you could find in and away from the touristic landscape of this famous city not far from Tokyo which deserves a good visit!
Note that this is the off-season now and I would advise you to visit it at such a time as crowds can be a real pain in that beautiful corner of Japan!

Tobira Restaurant

Tobira
Kamakura City, Komachi, 1-6-20, Tobira Building, 2F
Tel.: 0467-25-0505
Opening hours: 10:30~19:00
Closed on Mondays or on Tuesdays if Monday is a National Holiday

You will find Tobira on the left just outside kamakura City JR Station.

The boxed lunch as served!

The boxed lunch opened!

Plentiful and yummy!

They also serve a great omuraisu/rice omelet!

A lunch fit for a Westerner’s appetite!

that omelet is a real delicacy, fluffy and light!

You will find this sign in the main street of Kamakura City atop a famous cake shop. See below:

Kamakura is famous all over Japan for its biscuits, especially “Rabbit Half Moon#!

Once you start you’ll never stop eating them!

They also make some exquisite wagashi for vegans!

You will find plenty of shops selling Shonan Craft Beer!

No, you cannot eat clothes sold upstairs, keep to ground level!

All local beers and japanese sake!

Kamakura City is also famous for its sembei/rice crackers!

Hot work, even with temperatures below zero outside!

O Sakana Tei Japanese Restaurant

248-0025 Kamakura City, Shichirigahama, 3-1-9
Tel: 0467-31-9890
Opening Hours: 11:30~15:00, 17:00~22:00
Closed on Thursdays
Cards OK

Kamakura Craft Beer

O Sakana Tei is an old but very traditional Japanese Restaurant serving great sushi at very reasonable prices.
The specialize in local sardine cuisine!

Great craft beer indeed!

The specialty of the house: Deep-fried sardine sandwiched in shiso/perilla leaves!

Sushi plate!

Another sushi plate!

Delicious Japanese soup with sardine surimi balls!

Kamakura sake?

Only in name as it is brewed in Gunma Prefecture for a private label!

Tobicho Japanese Restaurant

251-0036 Fujisawa City, Enoshima, 1-6-7
Tel.: 0466-23-0041
Opened from 11:00 a.m. till evening
Reserve!

This time we managed to have lunch at Tobicho, a place where you will have to join endless queues on week-ends or in peak seasons!

Have a good look at the seafood they also sell outside including local shirasu/sardine whiting!

Like in most Japanese restaurants you can also have a look at a plastic model of the dish you are looking for displayed outside!

A great way to allure customers inside, isn’t it?

Very simple and explicit menus, too!

This is the limited seasonal menu that the Missus chose!

Simple, but beautiful and yummy!

Salmon, octopus and albacore secured on thin slanted slices of cucumber!

My order!

Japanese style crab omelet on a bowl of rice topped with shirasu!

During our visit to a temple in Enoshima Island we found this food store atop the mountain…

What is he cooking?

Paper-thin senbei/crackers made with real fresh octopus!

A very rare treat!

If you have the time do try and visit the natural grottoes at the back of Enoshima Island which have been used by humans since AD 552.
You will even find a dragon hidden inside!

Atop Enoshima you will find a small diner (Japanese-style) with a terrace overlooking the sea called Uomitei/魚見亭.
A great place to enjoy craft beer.

This one is called Shonan Enoshima Beer!

Unfortunately it is brewed in Niigata Prefecture as a private label!

Back in Kamakura City we couldn’t escape from the beautiful sembei/rice crackers!

Ocean Harvest COCOMO Italian and Oyster Bar
248-0016 Kanagawa Prefecture, Kamakura City, Hase, 2-8-8
Tel./fax: 0467-33-4584
12:00-25:00(Last Order-24:00)
■Lunch Time
12:00-15:30(Last Order-15:00)
■Cafe Time
15:30-17:00(Last Order-16:30)
■Dinner Time
17:00-25:00(Last Order-24:00)
Closed on Wednesdays
HOMEPAGE
Credit Cards OK

Along the Shonan Beach there are some restaurants of note and our favourite is Cocomo, an Italian oyster bar!

Local vegetables Banya Cauda!

Succulent grilled oysters!

Their fries is a must!

They also eminently enjoyable pasta!

KOSUZU Soba/Buckwheat Noodles Restaurant
Kamakura City, Komachi, 2-83-4
Tel,: 0467-25-6210
Opening hours: 11:30~18:30
Closed on Mondays

Back in kamakura City, away from the touristic center and along the way to the Tsuruoka Hayata Jingu Shrine stands a very good soba/buckwheat noodles shop we regularly visit, namely KOSUZU!

This is the hot soba the Missus ordered!

For a closer view of a real healthy meal!

For my part I ordered cold soba with all kinds of toppings!

For a closer view!

A pot full of soba soup will be served to accompany the leftovers inside your bowl! Yummy!

Vegans and all must try the exquisite warabi mochi (soft rice cakes)!

Finally along the same street keep ypur eyes open for venerable shops such as this Japanese liquor shop!

RECOMMENDED RELATED WEBSITES

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/01/16): Seasonal Release: Imperial Wheat Porter

January 15, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Imperial Wheat Porter

Dear Taproom Friend & Baird Beer Enthusiast:

Strength, innovation, tradition. These are three words commonly associated with the artisanal beers of modern craft brewers. They perfectly describe the winter seasonal ale we are releasing today: Imperial Wheat Porter.

New Baird Seasonal Beer Releases:
*Imperial Wheat Porter (ABV 7%):

Porter is a traditional dark ale dating back to the 18th century where it was commonly brewed in London. It was the hearty and malty beverage of the laboring classes. It was a barley malt based ale, however. Our innovation is to feature wheat as the primary malt ingredient (using three varieties in addition to un-malted roast wheat — base wheat, caramel wheat, chocolate wheat). And to render it a suitably warming libation for enjoyment on a frigid winter evening, we up the starting gravity (to 17.7 plato), thereby increasing the alcohol content ( to 7%).

Imperial Wheat Porter is a fine example of the many unique ales and lagers available to today’s beer drinkers; ones that sit at the intersection of strength, innovation and tradition. Enjoy!

Imperial Wheat Porter is draught-only. It is available for immediate release.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Baird Beer, Bars, Beer, 美食, 酒, 観光, 農業, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/01/11): Seasonal Release: Dark Sky Imperial Stout

January 11, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Dark Sky Imperial Stout

Dear Taproom Friend & Baird Beer Enthusiast:

Happy New Year! We welcomed the dawn of 2013 with a lovely Imperial Pilsner (Hatsujozo 2013); we continue in the same celebratory mood with today’s release of another boldly characterful brew: Dark Sky Imperial Stout 2013.

New Baird Beer Seasonal Releases:
*Dark Sky Imperial Stout 2013 (9%):

This foreboding stout is a beer lover’s winter dream. It is pitch-black in color, unctuous in body, elusively complex in flavor, warming in alcohol and piquantly hoppy. This 2013 version is different from previous primarily in two respects: (1) more crystal malt in the grist and less kokuto sugar (lowering the attenuation somewhat, beefing up the body and contributing flavor notes of toffee and caramel), and (2) a totally revamped hop regime in which stars two of our favorite New Zealand hops — Nelson Sauvin and NZ Cascade. The hop character is brisker and brighter than was the case when we hopped primarily with floral and earthy European varieties. As with all our big beers, we krausen at packaging to produce a secondary fermentation, natural carbonation and continued flavor evolution in bottle or keg. If you want to take the nip out of winter, this is your brew!

Dark Sky Imperial Stout is available for immediate release both in kegs and bottles (360 ml) and is pouring from the taps of each of our Baird Beer Taproom pubs. And by stopping into a Taproom, you will be in for an additional beer treat — fresh casks of a special small-batch real ale pulled through our handpumps which features exclusive hopping with Cascade (and some Magnum) hops grown organically in the home garden of our draught beer manager, Chris Madere. Chris’ Garden Cascade Hop Ale (ABV 4.9%) is a light and fragrant session ale brewed with just base malt (barley and wheat), Chris’ Japan garden hops, and soft Numazu water. Simple is often best! Come and taste for yourself.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Cappucino: Tulip Cappucino at Patina in Shizuoka City!

January 11, 2013 dragonlife Leave a comment

Here is the latest creation by Saori Chan at Patina Bistro in Aoi-Ku, Shizuoka City: Tulip Cappucino!

Although some friends it reminds them of a loving heart, Saori insisted it was a tulip!

At least the leaves should convince you it is a flower!

I just don’t know how Saori san can achieve such detailed design!

Whatever you drink the tulip would not disappear!

Insistent love? LOL

More coming soon!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00=22:00 (last orders, 21:30)
10:00~21:00 on Sundays (last orders, 20:30)
Closed on Tuesdays

BLOG (Japanese)
Non-smoking until 15:00
Credit Cards OK

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