Tag Archives: Food

レシピ, 美食, 観光, 魚, 魚海の幸, Fish, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka Cuisine, Tourism

French Gastronomy: Mackerel Appetizer at Pissenlit in Shizuoka City!

December 16, 2012 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, is one of the most active chefs in our Prefecture when it comes to promote local products be they vegetables, fruit, meat or fish!

The other day I went on my regular pilgrimage there for lunch and had a long good look at the menu while other customers wondered why that strange foreigner stood so long in front of it….

Lunch on week day means no alcohol…. Non-alcohol home-made ginger ale it was then!

Real torture to sit besides those nectars…!

I did have quite a copious lunch and I thought it would be better to introduce each dish in a separate article.
So, what did I Have a s a first appetizer?

Saba/鯖/Mackerel from Kogawa Harbor in Yaizu City, a city classified as a major fishing harbor in Japan (You will find Yaizu City between Shizuoka City and Fujieda City)!

The mackerel had been lightly marinated as a kind of a half raw preparation and simply laid above a few cubes of apples for a great marriage between saltiness and sweetness!

The decoration is very much Japanese and also Shizuoka as the shiso/perilla flowers and menegi/leek sprouts are organically grown in Shizuoka Prefecture!
The flowers are edible and these vegetables make for a great finishing touch not only in presentation but also so much in a perfectly balanced superlative taste!

Extravagant simplicity!

Second appetizer coming next!

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

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

美食, 魚海の幸, Japan, Japanese Gastronomy, Shellfish, Shizuoka, Shizuoka City, Shizuoka Cuisine

Marine life & Food Stock Preservation: Farm-bred Abalones to be put on the Market soon!

December 14, 2012 dragonlife 2 Comments

Courtesy of Shizuoka Shinbun. December 14th, 2012.

Abalones/awabi/鮑 is another seafood delicacy that has been endangered in Japan and in many other areas worldwide.
The Japanese have been working hard for some years now to farm breed abalones not only to preserve and increase the natural stocks but also to have them grow faster and bring their cost down.

Shizuoka Prefecture and the Tokai Marine Studies University in Shimizu Ku, Shizuoka City have succeeded in raising abalones in tanks away from the sea in association with the Shizuoka Chamber of Commerce and the abalones will appear for the first time in local markets and restaurants next January!

Because an ideal temperature of 18 degrees Celsius can be maintained all year round in tanls, the abalones achieve a constant and consequently faster growth.
The project was initiated in 2005 and have at last brought to fruition for the pleasure of seafood lovers who will know that they are not depleting the seas any longer!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bluefin Tuna, 美食, 魚, Fish, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, tuna

Tuna Stocks Preservation: Farm-bred Bluefin Tuna released in The Pacific Ocean!

December 14, 2012 dragonlife Leave a comment

Courtesy of Shizuoka Shinbun, December 14th, 2012

The Japanese, in spite of their being reviled for eating tuna, especially bluefin tuna, have been ever so busy experimenting and farming bluefin tuna in three locations, Kinki University, Shimizu Marine Studies University and in Kyushu Island.
Not only have they succeeded in raising the bluefin tuna from the eggs, but they have bred them to a sufficient weight to release them in The Pacific Ocean to find out if the repopulating of fish stocks in the ocean could be effectively done in a two-stage process from farms to the seas!

Kinki University had released 1,800 young fish in Wakayama Prefecture in October.
In December 8 of them have been caught between Shizuoka and Wakayama Prefectures and brought back to Kinki University for further study.

Since the experiment started in 2002 it has been confirmed for the first time that bluefin tuna farm bred from the egg could be safely released into a natural environment, namely the Pacific Ocean!

It just shows that Japan has been showing more responsibility towards restocking endangered species than many countries which criticized them without doing anything to redress the situation!

RECOMMENDED RELATED WEBSITES

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Bryan Baird’s Newsletter (2012/12/13): Seasonal Release: Brewmaster’s Nightmare Rye IPA

December 13, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Brewmaster’s Nightmare Rye IPA

Dear Taproom Friend & Baird Beer Enthusiast:

Craft beer enthusiasts, including us, have a love affair with the hop. It’s character, be it fruity or floral, spicy or herbal, provides good beer its panache. India Pale Ale, of course, is the beer style that reigns in the kingdom of hops. Today, with the craft beer renaissance in full swing, there exist myriad takes on and interpretations of an IPA. We are happy to announce the release of one such Baird version: Brewmaster’s Nightmare Rye IPA.

New Seasonal Beer Releases:
*Brewmaster’s Nightmare Rye IPA 2012 (ABV 6.7%):

We love the flavor of rye malt in beer. It lends a spicy, dry character that we find especially pleasing when combined with large doses of piquantly bitter and pungently aromatic hops. The problem with using significant portions of rye malt in the mash is that it tends to make the wort more viscous and gummy, thus rendering lautering (separation of liquid wort from particle grain material) slow and difficult. This year, in an act of prudence trumping bravado, we dialed down the additions of rye malt to the mash from a nightmarish 50% of the grist last year to a more reasonable 25%. Sure enough, the lauter time was cut back to a more traditional 90 minutes or so, compared with 5 hours previous. We ended our brewer’s nightmare while still preserving the dream flavor combination of peppery rye malt and fruit-forward hops.

This year’s hop bill consists of an all-star lineup of five U.S. varieties (Columbus, Summit, Simcoe, Santiam, Glacier) added in multiple dosings to the kettle boil, the whirlpool, and, but of course, to the conditioning tank for two rounds of dry-hopping. Do you like hops? Do you fancy yourself an IPA drinker? Merry Christmas!

Brewmaster’s Nightmare Rye IPA begins pouring at our Taproom pubs today (Thursday, December 13), and is available for immediate shipment to craft beer retailing pubs, restaurants and sakaya throughout Japan.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Japanese-style Curry in Shizuoka City: Two more at Kohaku!

December 12, 2012 dragonlife Leave a comment

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!

The Missus had badgering me about Kohaku for some time after reading some of my reports arguing it was just not fair that I kept such places secret (which I don’t, but try to argue with a lady…)!
Well, last Monday I took her to Kohaku in Aoi Ku, Shizuoka City, to sample the delicious, generous and extremely-reasonably priced (by Japanese standards) lunches!

Takashi Kawauguchi/川口貴士さん works on his own at lunch, meaning slow food in all the better meanings!

Very reasonably priced when you consider the generous portions.
I did have to help the Missus finish her lunch!
Now, what did we have?

The Missus had the Vegetable curry lunch set with tonkatsu as extra topping!

Succulent rendition of a Japanese classic!

As for me I had the pork kakuni/square-shaped stewed pork Curry lunch set with an extra kakuni topping and a side plate of deep-fried vegetables!

Kakuni, another Japanese classic!

Plenty of chopped vegetables to combine with the rice!

Deep-fried vegetables including kabocha, sato imo/taro root, shiitake, manganji pepper and sweet potato!

Last, some crunchy and yummy home-made o-shinko/pickles!

As we have planned a dinner there together soon, expect another report!

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
Closed on 2nd or 3rd sunday of the month

RECOMMENDED RELATED WEBSITES

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 観光, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, seafood, Shizuoka, Shizuoka Cuisine, sushi, Sushi bars, Sushi restaurants., Tourism, 寿司

Sushi Design by Chef Kenta Birukawa at Sushi Ko in Shizuoka City: The Other Tidbits!

December 11, 2012 dragonlife Leave a comment

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu

Following the two previous blogs on Sushi Gunkan Feast and Sushi Charlotte here are the other tidbits we enjoyed thanks to Chef Kenta Birukawa/尾留川健太さん!

Beautiful kawahagi/カワハギ/Thread-sail filefish or Leater Jacket alive in the tank!
For next time, though!

An extravagant plate you will find only in Shizuoka (I mean the combination of the two!): Sayori/細魚/Japanese Halbeak and sakuraebi/桜海老/Cherry Shrimps!

The sayori! In full season, now! tender and sweet and so beautiful!

How about that for design!

I asked for the fish bones and head to be deep-fried!
Not usually done, but the Chef is a friend!
Crispy and yummy!

The cherry shrimps served with freshly grated ginger!
Note that in the gunkan they had been “straightened”. here they are in their natural appearance!

Hirame/平目/Sole-Flounder sushi nigiri seasoned with a little salt and yuzu. No need for soy sauce!

Grilled/seared oysters!

Cute cucumber!

New menu on that day: 3 fish “zuke” set!
Each fish was marinated in soy sauce and sake!
From left to right: Katsuo/鰹/bonito, Shake/鮭/Sea salmon and maguro/鮪/Tuna!

Sushi for Christmas/
Ikura/イクラ/Salmon’s roe gunkan sushi nigiri with mini Syake/鮭/Salmon rolls!

To be continued….

SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

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, 美食, 観光, 魚, 魚海の幸, 農業, Fish, Food, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, sushi, Sushi bars, Sushi restaurants., Tourism, 寿司

Sushi Design by Chef Kenta Birukawa at Sushi Ko in Shizuoka City: Sushi Charlotte!

December 10, 2012 dragonlife Leave a comment

As promised in the report on the gunkan feast here is another example of Chef Kenta Birukawa/尾留川健太さん’s ingenuity which demonstrates why he received an award as best sushi designs from his peers this year!

Actually I had asked him to come up with a new version of his acclaimed sushi Millefeuille and instead created a Charlotte-like sushi cake!

The whole was conceived inside a metal ccircle by lining the inside first with raw salmon and tuna and then filled progressively with sushi rice and other ingredients!
The tail is grilled salmon skin! A crunchy and tasty tidbit of its own!

Once filled Chef Birukawa partly closed the top by fording the fish inside before topping it with other ingredients!

The topping consisted of ikura/salmon roe, thinly sliced cucumber and grilled salmon skin!

It was such a sinful pleasure to open it and find out what was hidden inside!

Perfect balance in taste with avocado and cucumber pieces inside and so healthy!
A cake for the health conscious gastronomes!

“Tidbits” coming soon!

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, 美食, 観光, 魚, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka Cuisine, sushi, Sushi bars, Sushi restaurants., Tourism

Sushi Design by Chef Kenta Birukawa at Sushi Ko in Shizuoka City: Gunkan Feast!

December 7, 2012 dragonlife 2 Comments

Last night we visited our favorite sushi restaurant in Shizuoka City, Sushi Ko, and have once again challenged Chef Kenta Birukawa/尾留川健太さん into something different!
We just asked off the cuff to produce five dufferent “gunkan/軍艦/”Mothership” sushi nigiri but we attached no conditions to ingredients!
Now, what did he offer us?

Can you guess?

Once againn, can you guess?

Alright, here are the answers! LOL

Mekabu Seaweeed/和布蕪, Uzura Tamgo/Quail Egg/鶉卵 and Katsuobushi/Dried Bonito shavings/鰹節!

Male Cod Sperm Sacs/Shirako/白子!

Flesh Grated off the Inside of the Skin of a tuna and Chopped Scallions/Negi Toro/葱トロ！

Sea Urchin/Uni/海栗!

Now, you can have this fresh only in Shizuoka Prefecture: Cherry Shrimps/Sakura Ebi/桜海老! Served with grated fresh ginger!

Another Sushi Design by Chef Kenta Birukawa at Sushi Ko in Shizuoka City coming very soon!

To be continued…

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, Bistro, 美食, 観光, 農業, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Bistro Gastronomy: Terrines at Caravin in Shizuoka City!

December 5, 2012 dragonlife 4 Comments

Service: very friendly if a bit shy.
Facilities and equipment: overall very clean. Beautiful washroom.
Prices: Reasonable
Strong points: Authentic French and European bistro gastronomy. Slow food. Excellent and reasonable
wine list.

Any French-style bistro ought to be judged on their terrine and/or pates for the simple reason it is their most popular comfort food as well as the reference test for the chef’s skills.
That alone would have me go time and time again to Caravin in Shizuoka City!

If you can’t read Japanese just ak what terrine or pate are on the menu as Chef Onoda is churning them out like nothing!
Here are some fine examples:

Now here is a terrine that not many chefs dare to tackle in Japan!
Pig ears and nose jelly terrine!

It is a very tasty dish, but maybe the Japanese are not always comfortable with pork jelly, although as a meal it is well-balanced with the vegetables served appetizingly served with it!

And it is not all jelly and fat!
Delicious!

I just loved vegetable terrines!
And Chef Onoda’s are simply beauties!

beautiful pattern and a well-balanced meal of it again!

Exquisitivly topped with tapenade!

Viewed from a more vertical angle!

Those succulent luccolla and shiitake mushrooms add so much with their different savors!

it is such gastronomic fun to dig in it a little at a time to reveal the contents!

Pate de campagne!
Actually it should be called Terrine de campagne!
THE French comfort food!

For a side view to reveal the bacon lining. Naturally served with soft Dijon mustard and cornichon!

Yummy pieces of foie gras!

I just love those whole black pepper seeds for extra zip!

Terrines are not all about meat and vegetables, but also a great dessert concept: Chocolate and Walnuts Terrine!

From another angle. The ice-cream makes for the perfect marriage!

Those crunchy walnuts proved to be a surprisingly loveable finish touch!

Convinced?

CARAVIN
Shizuoka City, Takajo, 2-25-17
Tel.: 054-246-3539
Opening hours: 16:00~24:00
Closed on Mondays
Cards OK

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Bistro, Cafes, 美食, 観光, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka City, Shizuoka Cuisine, Tourism

Cappucino: “A Rabbit with a Moustache or with Doe Eyes?” at Patina in Shizuoka City!

December 4, 2012 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 and reasonable wine and cider list.

This is the latest Cappucino created by Saori Chan/沙緒里ちゃん at Patina in Shizuoka City!
It could become another inspiration for my Swiss friend Sissi at With A Glass!

I had a real problem to come up with a name to describe this rabbit!

What would you say: A Moustache or doe eyes?
Mind you, I could have called it big flapping ears rabbit!

Now, who is that little heart for? LOL

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

RECOMMENDED RELATED WEBSITES

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Bistro, 牛肉, 美食, 観光, 農業, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French BBQ: Japanese “Nikomi” Hamburger Lunch at Brochette Restaurant in Shizuoka City!

December 4, 2012 dragonlife Leave a comment

Service: Very friendly and great explanations
Equipment and facilities: Great overall cleanliness. Superb Washroom
Prices: Reasonable
Strong points: Great use of local meats and Vegetables. Very healthy BBQ and brochettes. Excellent reasonable wine list.

Brochette means “Kushiyaki/串焼き” in Japanese. One could say they mainly serve BBQ-style meat and vegetables on skewers for dinner. But it is not limited to that. They actually serve very reasonable full lunches!
I already have described their Japanese Hamburger Lunch in a previous post.
Here is another version of this hamburger lunch with a little twist: Japanese “Nikomi” Hamburger Lunch!
“Nikomi/煮込み” could be translated as “stewed/slowly cooked”.

Whenever you visit Brochette Restaurant, have a good look at the clearly described menus outside first!

“Jikasei Nikomi Hambaagu/自家製煮込みハンバーグ/Home-made stewed open hamburger”! the price is for the whole lunch (10 Euros).

Almost all the vegetables and meat are local!

Counter seats available if you want to keep away from the crowd as lunch time is very busy!

Bistro atmosphere!

Why do I always feel for a beer when eating hamburgers? LOL

Japanese “Nikomi” Hamburger Lunch!

Consomme soup and fresh salad.

French bread and premium olive oil.
You can choose plain rice instead.

The beautiful nikomi hamburger on a hot plate with its vegetables!

Plenty of vegetables!

The hamburger is topped with melting white cheese at the last moment!

Juicy and so tasty! A truly elegant hamburger my American friends would travel for!

Look forward to the dinner report! (I said that before… LOL)

FRENCH BBQ/BROCHETTE
Shizuoka City, Aoi Ku, Ryogae-Cho, 2-7-12, Takinami Bldg. 1F (along the Egawa Street)
Tel.: 054-252-1700
Opening hours: 11:30~14:30, 18:00~23:00
Reservations highly recommended
Parties welcome (reservation requested from 4 people)
Cards OK (for dinner only)

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Bryan Baird’s Newsletter (2012/11/28): Seasonal Release: Bakayaro! Ale

December 1, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Bakayaro! Ale

Dear Taproom Friend & Baird Beer Enthusiast:

The end of 2012 is in sight; the bonenkai-Christmas-shogatsu holiday season is upon us. For all of us beer enthusiasts, there is much to celebrate — it simply is a wonderful time in the world to be a lover of flavorful beer. Yet much else in the world is not glorious nor celebratory. In fact, no one could be blamed for feeling a good deal of angst with the state of the world. Fortunately, however, in this blossoming time of beer diversity and flavor, there exist ale and lager antidotes to these feelings of frustration. We are pleased to release today a Baird version of one such brew: Bakayaro! Ale.

New Baird Beer Seasonal Releases:
*Bakayaro! Ale 2012 (ABV 8.5%):

This insolent, snotty and mean-spirited brew is pungently hoppy and wickedly strong. High in malt gravity (18.0 Plato), bitter in hoppiness (90 IBU), aggressive in aroma (double dry-hopping with five varieties: Nugget, Summit, Nelson Sauvin, NZ Cascade, Cascade), Bakayaro! Ale just doesn’t give a rat’s ass. We invite you to come in, have a pint and let those around know exactly how you feel.

Bakayaro! Ale 2012 is available both on draught and in bottles (360 ml), which can be purchased direct from the brewery E-Shop or through one of the fine Baird Beer retailing liquor shops in Japan.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

観光, Japan, Japanes Culture, Shimada Airport, Shimada City, Shizuoka, Shizuoka Airport, Shizuoka Fujisan Airport, Tourism, Travel

Shizuoka Tourism: Shizuoka Fujisan Airport in Shimada City!

November 30, 2012 dragonlife 2 Comments

At long last I was able to make use of the aiprort they built in 2008 in Shimada City, Shizuoka Prefecture under the name of Shizuoka Fujisan Airport, that is the airport that welcomes you to Shizuoka, the home of Mont Fuji!
Why did I use it?
Because I paid a short visit to Taiwan.
I traveled from Shizuoka City, and you will discover how easy and practical it has become to travel from and to Shizuoka Prefecture!

The above map will you give you an idea of our location!
Now just follow me!

You can always board the bus from Shizuoka JR Station, platform 4, but even more practical for people who live in Shizuoka Cty is the bus station at Cenova Department Store where you are protected from all nature elements.
First go to Gate 6!

Gate 6!

The route!

The schedule: far right column!

You can’t miss the bus!

Shizutetsu Company Limousine type bus!

You can pay cash or use a Shizutesu Line Prepaid Card.
Fee: 1000 yen per person for a 52-minute trip.

The airport in day time.
Note that drivers can leave their car at the airport for free as long as they want in the 1000-car parking lot!

The entrance at night.

Past the entrance.

Just look around you in the lobby and you will know why the Airport is called “Fujisan/ Mount Fuji”!

A modern rendition of the sacred mountain!

Internet service available (not free, though)!

Plenty of drinks vending machines available.
Incidentally, the washrooms are spotless clean!

Plenty of local souvenirs in wait for you!

Plenty of miniature models! Shizuoka is the world capital of miniature models!

Kokko/Chick cakes!

Green tea, of course!
Shizuoka produces more than 45% of all tea in Japan!

Introduction of Shimada City with a personal greeting to Taiwanese visitors!

Introduction of the nature habitat surrounding Mount Fuji!

An original size painting of Mount Fuji! (not for sale!)

Lots of shopping to do, and basically all local products!

Shizuoka Tea!

Shizuoka sake!
Some of the best and rarest in Japan!

More of them and even rarer Shizuoka shochu!

The perfect gift!

Chibi Marukop, the TV manga character which made Shizuoka and Shimizu Ku, Shizuoka City, famous all over Japan and beyond!

Kameya (Mishima City) Company’s wasabi products!
Shizuoka produces 80% of all premium wasabi in Japan!

Tamaruya (Shizuoka City) Company’s wasabi products!

Miniature models of FDA/Fuji Dream Airlines (Shizuoka-based) airplanes!

If you are hungry. a restaurant is waiting for you upstairs, notably featuring local sushi!

Most of the fish comes directly from nearby Yaizu Harbor!

More food including local unagi/eel!

Plenty of drinks also available!

Practical system!
Select your food or drink, pay and hand the ticket over to the staff!

There is also an observation deck!
Pity it was night by then!

Note that the airport is located in the middle of nature away from cities!

Christmas is drawing near!

Inside view from the observation deck.

And then, it is the next step through the Customs!
Can you see the official trying to tell me not to take pictures? LOL

Another souvenir shop inside the waiting lobby.
I wasn’t allowed to take pictures of the articles on sale, though…..

Plenty of snacks and drinks for those who can wait until they are inside the plane!

Waiting patiently inside the spotless clean little waiting lobby.

Good-bye!
See you in Taiwan!

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, Bistro, Boudin Blanc, 美食, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Pork, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Bistro Gastronomy: Boudin Blanc at Patina in Shizuoka City!

November 27, 2012 dragonlife 2 Comments

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.

As I said in my previous report Boudin Blanc is a delicacy dating back to the Middle Ages and is nowadays made with white meat ( as opposed to Boudin noir/Blood sausage) with pork or veal fat added. Some chefs use more or less flour or yeast to liaise the meat and make it easier to cut.

Patina in Aoi Ku, Shizuoka City, was offering Boudin Blanc Lunch in their weekly lunch set menus and I couldn’t resist again! At less than 10 Euros, it is a bargain!

Boudin Blanc is more of an Eastern and Central France specialty but a Bordeaux wine is fine for it!

A good start on a cold rainy day!

Hot gaspacho made with local vegetables!

The Boudin Blanc plate!
Is this really Japan!
And I already told I know of other places, but this is one of the tops!

Lady Chef kondoh’s recipe is different, but she favors pan frying her carefully home-made Boudin Blanc and serve them in a Dijon seed mustard sauce!

I wonder if one has ever heard the comment, “a Boudin blanc with a feminine touch”?

Plenty of fresh local greens for great balance!

Baked sweet potatoes make for a lovely touch!

You can choose between rice and grilled soft bread. No contest there!

Lady Chef Kondoh uses no flour or liaising agent in her Boudin Blanc. It might be more difficult to cut it cleanly but the result is a tender and so light sausage!
I had great difficulty eating it slowly… A beauty!
When lady chefs surpass their male colleagues….!?

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00~15:00, 17:00~21:30 (last orders) for meals, 11:00~22:00 for the cafe, Sunday~Saturday
10:00~22:00 on Sundays
Closed on Tuesdays

BLOG
Non-smoking until 15:00
Credit Cards OK

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, Bistro, Boudin Blanc, 美食, 観光, 農業, Food, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Pork, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Bistro Gastronomy: Boudin Blanc at Caravin in Shizuoka City!

November 26, 2012 dragonlife 2 Comments

I told you no longer ago I would have to visit Caravin in Aoi Ku, Shizuoka City not before long!
Well, the other day I just couldn’t keep that Boudin Blanc out of my head and had to sample it again before I got mad!

Boudin Blanc is a delicacy dating back to the Middle Ages and is nowadays made with white meat ( as opposed to Boudin noir/Blood sausage) with pork or veal fat added.

It can be served in many ways. Chef Onoda’s preferred method is pan frying his home-made boudin blanc and serving it with the vegetables of the day.

You have to come to Japan to find Boudin Blanc presented as an artistic montage!

The Boudin Blanc is fried in light fond de veau/veal stock, jus de volaille/chicken broth and Dijon mustard and mounted on Shizuoka-grown organic Red Moon potatoes!