Tag Archives: French Gastronomy

Bistro, French gastronomy, Ninosa, Shizuoka City, Shizuoka Prefecture

French Bistro Cuisine: Dinner at Ninosa in Shizuoka City!

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Service: Kind and attentive. Very informative, too!
Equipment & facilities: overall very clean. Excellent washroom.
Prices: reasonable~slightly expensive
Strong points: Inventive and seasonal French bistro style cuisine. Great products. Short but excellent wine list.

Ninosa, in spite of their well earned reputation suffered from their somewhat distant location until they moved last year t the newly developed and highly popular part of Hitoyoda Cho near Komagata Street.
Which means it can be crowded at lunch time!

Dinners are a better bet although it might be a good idea to reserve, especially on week-ends!

The other day we finally managed to visit the place for the first time since it moved to its present address!
Dinner menus are basically a la carte although you may have a full course if you agree on it in advance!
Mind you, I do prefer to explore the menu board for a better choice!

Their wine list, although short is very solid with reasonably-priced to expensive offerings as well as wine by the glass!

Scrumptious seasonal quiche coming as a-toshi with the first drink!

If you are two of you I recommend the assorted starters as it will allow to taste no less than five different starters offered independently on the menu!

Very unusual white asparaguses served luciolla squids and wild mountain vegetables!

Splendid beef stewed in black beer! A must!

Top class creme brulee with home-made caramel ice cream!

And coffee served as it should be!

Looking forward to our next visit!

NINOSA

〒420-0035 Shizuoka City, Aoi Ku, Hitoyoda Cho, 2-5, 2sozosya Kinema Kan, 1F
Tel.: 054-251-3502
Opening Hours: 12:00~14:30, 18:00~22:00, closed on Wednesdays
Credit cards ok

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RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Cafes, French Cakes, French gastronomy, Japan, Shizuoka City

French Cake: “Grand Marnier” by Ludovic Le Teigner at Patisserie Le Teigner in Shizuoka City!

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It has indeed taken little time for Ludovic le Teigner, a native of Bretagne, France, since he opened Patiseerie Le Teigner in Shizuoka City in April last year to establish himself as the best Chef Patissier in our town of almost 800,000 souls!

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This is the of probably a very long series of tastings of his extravagant creations all in finesse and exquisite details!
This particular cake was actually recommended to me by Ludovic when I visited him at a special event in Isetan Department Store in Shizuoka City: “Grand Marnier”!
Grand Marnier is the famed French orange liqueur used in the making of this cake conceived around chocolate and oranges.

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It is mainly composed of two layers, the bottom one a chocolate biscuit covered with bits of candied orange and the top layer a chocolate mousse, both beautifully accentuated with Grand Marnier orange liqueur.

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The whole is covered with a fine chocolate ganache and decorated with a stick of candied orange and thin square of chocolate.
Cut through its soft texture with a fork and discover the marriage of at least four savors!
Delicious, both sober in approach and extravagant in taste and ingredients!
To appreciate with a cup of superior quality tea or coffee!

Patisserie LE TEIGNER

420-0067 Shizuoka City, Aoi Ku, Saiwai Cho, 10-1.
Tel.: 054-266-0067.
Opening hours: 10:00~9:00
Closed on Tuesdays!
PATISSERIE LE TEIGNER FACEBOOK
Ludovic Le Teignier FACEBOOK

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rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

French gastronomy, Japan, Shizuoka City

French Gastronomy: Birthday Dinner at Pissenlit in Shizuooka City!

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Chef Toru Arima/有馬亨さん at work!

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 and caught fish. Very inventive French gastronomy.

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I recently (when?) celebrated my birthday at French Restaurant Pissenlit in Shizuoka City!
What did we have this time in my favorite French Restaurant in Shizuoka City?

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A cross between American, french and Japanese gastronomy for the appetizer:
Mini “Minced Katsu pork” hamburger!

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Deep-fried conger eel on an exotic tomato salad!

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Bourgogne escargots in Brioche!

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Scallops-stuffed galette!

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A very soft galette made of potatoes!

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Black bass poele and its bouillabaisse!

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The black bass!

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The bouillabaisse!

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Fuji Yusui Pork from Gotemba City and Shizuoka organic vegetables!

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No less than five different potatoes among them!

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First dessert: Coffee creme brulee and tiramisu-style mascarpone ice cream!

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Dark and mysterious creme brulee!

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Second dessert, a very unusual one!

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Feuillete with wine-compote of eggplant with fresh fig and mint ice-cream!

Of course we had wine! LOL

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!
WC-BF-1
RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

French gastronomy, Restaurants, Shizuoka City

French Gastronomy: Dinner at KAWASAKI Restaurant in Shizuoka City!

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Service: Pro and very friendly
Facilities & Equipment: Spotless clean. Superb “bilingual” washroom. Entirely non-smoking!
Prices: Appropriate
Strong points: Extensive use of local products, especially organic vegetables, game/gibier. Wines and local sake.

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At long last I had the opportunity to re-visit KAWASAKI restaurant in Shizuoka City for a full dinner!
The restaurant is located along the Aoba Street in Aoi Ku on the second floor of a cute red-brick building!

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You can’t miss it!

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The entrance on the second floor!

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Take your time and check this board past the entrance!

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The specialties of the day!

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Can you guess what it represents?

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Home-cured meats and hams, including game/gibier!

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Very decent and well-chosen wine list bu the glass or the bottle!

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Some of the Top-class vegetables organically grown under Mount Fuji!

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The restaurant holds seats at a counter and three tables. It is always a good idea to reserve in advance!

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One can order a la carte but we opted for the “Menu Terroir” for 6,200 yen mainly dedicated to vegetables.
Two other set menus are available, a “Menu Saison” for 4,200 yen and a “Menu Degustation” for 8,000 yen (on reservation only)
As for lunch, 3 set menus at 1,200, 1,800 and 2,400 yen!

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The first appetizer: wild venison rillettes on mushroom grown by Mr. Hasegawa in Fuji City!

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The second appetizer!

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Shellfish and burdock tart!!

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The third appetizer!

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Cauliflower Mousseline and broad beans in broad beans jelly!

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The fourth appetizer!

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Home-cured ham, wild duck and vegetables salad!

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The fifth appetizer!

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Chicken mousse filled zucchini flower!

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Beautiful colors!

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The vegetable dish!

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All vegetables are locally grown (mainly Fujinomiya City), exclusively seasonal and organic!

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Beautiful palette!

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The main dish!

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Veal raised at Okamura Farm in Fujinomiya City!

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Once again mushrooms from Hasegawa Farm i Fuji City!

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Pre-dessert: citruses in hibiscus (roselle) jelly!

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The dessert!

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Chocolate and walnut terrine and citruses sauce and jam!

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Coffee and mignardises served as they should be!

See you there again for lunch!

KAWASAKI French Restaurant
Chef Yoshinori Kawasaki/川崎芳範さん

420-0034 Shizuoka City, Aoi Ku, Tokiwa Cho, 1-8-5, BROOKLYN SQUARE 2F (Along Aoba Street just before junction with Showa Street)
Tel: 054-272-0066
Opening hours: 12:00~14:00, 18:00~22:30
Closed on Sundays and 3rd Monday of the month
Credit Cards OK
Private parties welcome
Entirely non-smoking!
HOMEPAGE
KAWASAKI Facebook
Chef Yoshinori Kawasaki facebook

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

French gastronomy, Japanese Gastronomy, Recipes

Salmon Trout Pie Recipe

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Whatever the weather prevailing, one often expects a hearty hot meal back home from a long work day.
I personally cook dinner twice or three times a week at the most, but I can guarantee you that the Dragon does expect a proper meal if I happen to be back home before her!
The problem is that I tend to cook too much, and I consequently end up finishing both plates to the detriment of my waistline! LOL.
In winter and spring reasonably-priced salmon trout is readily available, and taking in account my partner’s inordinate love for salon, it is easy enough to please her!
Here is what I concocted for her the other day:

INGREDIENTS (for 2 to 4 persons depending on your appetite!)
-Salmon trout: a large (~15 cm long) piece/filet. Cut the ends square if needed. The small bits can be put on top wherever to adjust the level of the contents. Pare off all the excess fat as it tends to sog the pie. In any case cooked fish fat is not appealing either in shape or taste!
-Frozen pie sheets: 2 large enough to leave necessary margin around the fish.
-Lemon juice: 1 large lemon juice squeezed into a small glass.
-Fresh basil: 20 leaves, finely chopped/cut.
-Fresh Italian parsley: 10 sprigs, finely chopped/cut.
-White mushrooms (other varieties are fine),: 4 large, finely chopped.
-Fresh shiso/perilla leaves: 12 large. If not available, use 24 salad spinach leaves. Boil them in salted water for 15 seconds. Spread on kitchen paper to suck off as much water as possible.
-Scallops: 4 large, sliced in two.
-Egg: 1 large, beaten.
-Shallot/Echalotte: 1, large, finely chopped.
-Garlic: 2 cloves, finely chopped.
-White wine: 50cc/one quarter cup.
-Olive oil: 2 large tablespoons.
-Salt, pepper, nutmeg to taste. You may add (or do without) spices according to taste and tradition.

RECIPE:
-Pour oil in a non-stick frying pan. Drop in chopped shallots and garlic. On a medium fire, when shallts are becoming transparent, add half of the lemon juice and all the wine. Stir. Lower the fire to gentle, drop in chpped mushrooms, a little sale, pepper, nutmeg and spices. Slowly fry until there is almost no juices left. Take off fire, pour the lot on a flat plate and let cool off.
-Preheat oven to 210 degrees C. (about 420 Degrees F)
-Spread one pie sheet onto a large piece of cooking paper laid over the oven plate.
-Cut salmon trout into 3 equal “sheets/layers” with a large sharp knife. Spread bottom slice on pie sheet. Brush it lightly with lemon juice. Sprinkle a little salt and pepper.

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-Spread chopped basil and Italian parsley on top. Then spread fried vegetables, taking care to include as little juice as possible.
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-Spread second slice of salmon trout on top. Brush with a little lemon juice and sprinkle a little salt and pepper. Spread half of the perilla leaves (or spinach) on top. Spread the sliced scallops on top. Brush with a little lemon juice. Spread the remaining leaves over the scallops.
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-Spread the last slice of salmon trout over the top. Brush with a little lemon juice and sprinkle a littlle salt and pepper.
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-Brush beaten egg over th uncovered parts of the pie sheet.
Spread the second pie sheet over the whole, stretching it carefully as to fall equally onto the bottom pie sheet. Press “margins” (I do it with a fork) and roll them so as to “close” the pie.
Brush the whole surface with beaten egg (the more, the better!).
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Cook at 210 degrees for 1 5minutes, then lower to 160 degrees (about 290 degrees F) for 15 more minutes. Cook a little while longer if you are not satisfied with the color of the pie.

Served with cream dressing and a tossed salad, it should satisfy any appetite.
Serve with white wine or sparkling wine!
Enjoy!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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French Gastronomy: Bistro FERME Opening Party in Shizuoka City!

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Service A bit shy, but very friendly and smiling
Equipment & Facilities: Spotless clean. Superb washroom. Entirely non-smoking
Prices: reasonable considering the quality
Strong points: Classic and inventive French bistro gastronomy. Mainly local products used. International wine list

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Last night I had the great pleasure to participate to the opening party of a new French Restaurant, Bistro FERME in Shizuoka City, led by one of the most promising young Chefs in Shizuoka Prefecture, namely Hiromitsu Ogasawara/小笠原光洋さん!

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Located in the center of Shizuoka City, in Gofuku Cho, you can enter it either through an entrance beside an ubiquitous big chain “coffee shop”,

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or through a more discreet door at the back opening onto a street paralell to Gofuku-Cho Street!

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In a totally non-smoking atmosphere you can either sit at a wide counter facing the kitchen to enjoy the spectacle of great morsels being prepared in front of your eyes or at large table sitting about 10 guests.
The whole place can sit around 30 visitors, making it prefect for a private party!

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Guests looking for a cozy corner can sit at small tables facing a sofa for your special company!

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The counter!

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Chef Hiromitsu Ogasawara/小笠原光洋さん and his smiling team, Ms. Hioryo Takeda/武田博代さん and Ms. Ayaka Kobayashi/小林礼佳さん!

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The concept is that of a fixed menu for lunch (2,000 yen + TAX) and dinner (4,400 yen + TAX) with ingredients changing constantly. very reasonable when you consider the quality!
An A la Carte menu will be available in the evening!

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Hiromitsu San mainly uses local ingredients obtained directly from many of his contacts among Shizuoka farmers and producers, thus insuring the best freshness and quality!
Let me show what you can expect from April 10th when Bistro FERME will be open to the public!

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Plenty of wines!

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Red wine from their reasonably-priced listing!

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The bread is exclusively home-baked with natural yeast!

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French Gougere and Spanish Jamon Serrano!

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Succulent pate de campagne and fresh greens!

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Iwata City white asparagus and grilled cuttle fish in caper sauce!

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Burdock potage!

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Sauteed foie gras with lentils and poached egg!

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Shizuoka small turnips, razor shellfish and citrus foam!

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Shizuoka Iki Iki Chicken roast and Supreme sauce!

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Macaron, salted caramel and confiture of seasonal fuits!

Look forward to the next report!

Bistro FERME
Chef: Hiromitsu Ogasawara/小笠原光洋さん

Shizuoka City, Aoi Ku, Gofuku-Cho, 2-8-9, Tsuji gen Bldg, B1F
Tel.: 054-260-5253
Opening hours: 11:30~14:00, 18:00~23:00
Closed on Sunday nights and Mondays
Cards OK
Parties welcome
Entirely non-smoking!
FACEBOOK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

French gastronomy, Shizuoka City, Wine Bar

Wine Bar Lunch: : Lavigne In Shizuoka City (3rd)!

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Service: smiling and very friendly
Facilities: overall very clean. Superb washroom. Entirely nonsmoking!
Prices: Reasonable
Strong points: French bio wines only by the glass or the bottle. Lunch.

La Vigne in Koya Machi, Aoi Ku, Shizuoka City, across from JR Shizuoka Station has just gone through a very welcome change!
First of all, apart from a beefed-up food menu they now offer a very reasonable lunch for Monday to Friday!
This was my third visit for such a lunch today on a cold day, even for Shizuoka City!

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For once I couldn’t help order a glass of organic Mercurey red, a wine form my very hometown in Bourgogne, France!

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This time lunch set!

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The side dish consisted of home-made pickles, seared Italian salami, olive and semi-dried tomato and seafood salad in urchin sauce!

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From another angle. Great local natural yeast bread, too!

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Beef stew!
Real comfort food!

Once again very reasonable (less than 7 Euros or 8 US $!), satisfying and yummy!

LA VIGNE SHIZUOKA
Shizuoka City, Aoi Ku, Koya Machi, 17-2.
Tel.: 054-205-4181.
Opening hours: 10:00~22:00 (11:00~20:00 on Sundays & national Holidays)
Lunch: (800 yen) Monday~Friday, 11:30~14:00
Cards OK
Entirely Non-Smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

French gastronomy, Restaurants, Shizuoka City

French Winter Lunch at Chez Mont-Pierre in Shizuoka City!

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Service: Very friendly, accommodating and helpful
Equipment & Facilities: Superb cleanliness overall. Extravagant washroom. Entirely non-smoking. Separate room for families with children.
Prices: Very reasonable considering the quality and generosity
Strong points: High class Classical French gastronomy with a modern and inventive touch. Excellent wine list.

As I said before, Shizuoka City is divided into 3 distinct wards, Aoi Ku, Suruga Ku, and Shimizu Ku. Suruga Ku south of Shizuoka JR Station is rapidly evolving into a gastronomic area to provide for a growing population and palliate for the congested Aoi Ku north of Shizuoka JR Station.

Yesterday Bernard Heberlé, owner-chef pâtissier at Abondance in Hamamatsu City came to visit me in Shizuoka City and I thought it a good opportunity to introduce him to one of the few great restaurants he hadn’t visited in our town yet!

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He actually had a great time deciphering the menu both written in French and Japanese.
Chez Mont-Pierre offers three different lunch courses and wine by the glass for lunch.
We opted for the medium menu which I knew would be more than enough even at the reasonable price!

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All bread is home-baked!

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The first appetizer!

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Don’t forget to open the small jar first!

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Soupe à l’oignon nouveau/new onion soup and Consommé Paris Soir!

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Bavaroise de Reblochon purée de petits pois/Reblochon cheese bavaroise and mashed green peas!

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Second appetizer:
Oeuf à la Coque et au Champignon de Cèpe et Petite Quiche Lorraine au Foie Gras et Crême de Poireaux aux Truffes/Half-boiled egg with cep mushroom and small Quiche Lorraine with leek and truffle cream!

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The third appetizer!

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Escalope de Saumon Crème au Vermouth/Salmon escalope with Vermouth Cream!
Incidentally all vegetables including above small turnips are local!

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The fourth appetizer!

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Étuvée et purée de Légumes et fruits de Mer/Steamed and mashed vegetables and seafood plate!

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Such a pleasure to discover all the hidden ingredients!

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My friends had fish for their main course!

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Suruga Bay Amadai/Tilefish poêlée on its skin and fresh vegetables!

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Such attention to small details!

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I had meat as my main course!

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Hamamatsu pork escalope!

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Who said pork is not a noble meat?

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Where shall I start eating it!

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Succulent Darjheeling Tea pudding avant-dessert/pre dessert!

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The double plateau of home-desserts!

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You can order as many as you want!

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But you are kindly to eat all your order!

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Can you guess what I ordered?

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Tarte Tatin (reversed apple tart) and cheese cake!

Of course, tea, coffee, or expresso (single or double) is included!

Difficult to beat anywhere in japan at 30 US $/25 Euros!

CHEZ MONT-PIERRE
Chef: Kenichi Meguro/目黒研一さん

422-0836 Shizuoka City, Suruga Ku, Shikiji, 1-5-27
Tel.: 054-236-0255
Opening hours: 11:30~14:00, 17:30~21:00
Closed on Mondays all day & 2nd and 4th Sundays for dinner
Cards OK for dinner only
Private room for 4~8 guests
Parties welcome
Group courses available for 10~22 guests.
Car park available
Entirely non-smoking!
Call beforehand!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

Fougeres, France, French gastronomy

Gastronomic Destinations: France-Bretagne (8): La Naiade in Fougeres City!

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Service: Very friendly
Equipment & Facilities: Very clean overall and excellent washroom. Entirely non-smoking.
Prices: Reasonable
Strong points: Bistro-style salads, pizzas and crepes

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If ou have the chance to visit the extraordinarily picturesque city of Fougeres and its castle in Bretagne, there are a few places where you could enjoy a rest and unpretentious but tasty food. Jys avoid the obvious toursitic establishmente and try a small place like La Naiade where evrything is down to the right side with a small garden where I would avise you to sit away from the crowd!

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Wine and Bretagne cider!

It is a very reasonable　place for a resort city especially at lunch.

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Ham and artichoke pizza!

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Very fresh vegetables!

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Duck magret confit salad!

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A well-balanced lunch, appetizing and tatsy!

Check their homepage!

LA NAIADE

9, Place du Theatre
35000 Fougeres
Tel.: 02.99.94.51.75
Credit cards OK
HOMEPAGE

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

France, French gastronomy, Rennes

Gastronomic Destinations: France-Bretagne (7): L’Amiral in Rennes City!

2 Comments

Service: Easy-going, friendly, smiling
Equipment & facilities: very clean overall. Superb washroom. Entirely non-smoking
Prices: Reasonable~slightly expemsive
Strong points: Great seafood and fish. Very generous portions. Great desserts. Excellent wine list.

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L’Amiral in Rennes, Bretagne, France, looks both like a restaurant and big bistro like the ones you can find in Paris, but the atmosphere is certainly more convivial than in the capital and far less snobbish, whatever the season and occasion.
We had a dinner for a special event and it was great fun!

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A small coupe of champagne with a few tidbits to start!

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A splendid Riesling by Dopff in Alsace!

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We started with a seafood dish of course as this is Bretagne!

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Splendid scampi!

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Look at these eggs!

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Not much difference with Japan!

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Fresh oysters, naturally!

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Black bass in white butter sauce!

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Venison and morel mushrooms!

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Plougastel strawberries soup!

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Splendid dessert assortment!

L’AMIRAL

Place de Bretagne, 35000, Rennes, France
Tel.: 0299350391
Open all year!
HOMEPAGE

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

French gastronomy, Restaurants, Shizuoka City

French Gastronomy: KAWASAKI Restaurant in Shizuoka City!

1 Comment

Service: Pro and very friendly
Facilities & Equipment: Spotless clean. Superb “bilingual” washroom. Entirely nonsmoking!
Prices: Appropriate
Strong points: Extensive use of local products, especially organic vegetables, game/gibier. Wines and local sake.

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Talented young Chef Yoshinori Kawasaki/川崎芳範さん (born in Hyogo Prefecture!) has finally launched his own restaurant in Shizuoka City!
Yoshinori is far from being unknown in Shizuoka Prefecture and even in Japan as he worked a long time at Restaurant Bio-S in Fujinomiya City under the wings of Kazuhiro Matsuki/松木一浩さん！
His restaurant, KAWASAKI Restaurant, stands along Aoba Park Street in Aoi Ku, Shizuoka City, an area finally starting to fulfill its potential.

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I was lucky enough to attend the long-awaited opening reception last Sunday in the company of real food lovers!

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Right from the entrance yo know what to expect what with fresh local vegetables and deer antlers!

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Venison and home-cured hams!

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Yoshinori is actually a licensed hunter and his game regularly features on the menu all year round!

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Plenty of wine is waiting for you!

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Before you even enter the room you will discover the vegetables on the menu!

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Great sake are also　waiting　for　you.　This　one　above　is　a　true　collector’s　item　by　Fujinishiki　Brewery　in　Fujinomiya City!

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The whole place is both modern and traditional with a long counter sitting up to 12 guests who can admire the skills of the chef and his staff, and two tables for 4 guests each. Needless to mention you had better reserve!

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Chef Yoshinori Kawasaki/川崎芳範さん and his Sommeliere!

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We had the pleasure to savor a whole palette of Shizuoka products!

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The vegetables were grown by Yunosaya Farm and Asobi Culture Farm in Shibakawa, Fujinomiya City, and the mushrooms by Hasegawa Farm in Fuji City!

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As for the meat and fish:
Chicken by Aoki Farm in Fujinomiya City
Rainbow Trout by Kakishima Trout Farm in Fujinomiya City
Mugi Ton Pork from Enshyu, Western Shizuoka Prefecture

Expect the first full dinner report soon!

KAWASAKI Restaurant/レストラン・カワサキ
420-0034 Shizuoka City, Aoi Ku, Tokiwa Cho, 1-8-5, BROOKLYN SQUARE 2F (along Aoba Park Street)
Tel.: 054-272-0066
Opening hours: 18:00~22:30 (L.O.)
Closed on Sundays and 3rd Monday
Credit cards OK (from January)
HOMEPAGE (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

Christmas, French gastronomy, Shizuoka City

French Gastronomy: Early Christmas Dinner at Pissenlit in Shizuoka City!

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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 and caught fish. Very inventive French gastronomy.

In Japan it is always a good idea to have Christmas Dinner before Christmas as the restaurants are full to the brim and menus are generally fixed.
Therefore we decided to have ours earlier at our own convenience in our favorite French restaurant in Shizuoka City: Pissenlit!

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It allowed me also to have a peek at Chef Toru Arima/有馬亨さん’s lair!

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The concept in Pissenlit is very practical as you first choose a budget and then order from the carte du jour depending on the deal allowing you a varying number of possibilities!

What did we have, then?

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My own first appetizer!

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Semi-marinated mackerel!

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Dragon’s appetizer!

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Semi-marinated oysters!

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Our second appetizer!

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Marbled Duck Foie Gras Terrine!

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A simple but exquisite consomme before the next dish! A small detail that makes the difference!

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Our vegetable dish!

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Except for the truffles all the vegetables are organic and grown in Shizuoka Prefecture!

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From another angle!

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Our fish and seafood dish!

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Seabream, clam and horse mackerel!

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The vegetable on top is a new vegetable grown in Shizuoka City!
Can you guess its name?

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“Cauliflore”! A mixture of broccoli stem and yellow cauliflower!

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My meat dish!

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“Ezo shika”, venison from Hokkaido Island!

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From another angle!

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Dragon’s meat dish!

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Wild duck/game/gibier from Fujinomiya City!

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What with the organic vegetables, a truly natural dish!

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From another angle!

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A small but exquisite cheese plate for me!

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Now, what is Chef Toru Arima/有馬亨さん preparing next?

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Dragon’s grand dessert!

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Tiramisu, semi-dried “anpokaki persimmon”, Chocolat ice cream and chocolate cake crumbs!

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And coffee, served as it should be!

Yes, we had wine, and plenty of it!

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!
WC-BF-1

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

French gastronomy, Shizuoka City, Wine Bar

Wine Bar Lunch: La Vigne in Shizuoka City (2nd)!

Leave a comment

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Service: smiling and very friendly
Facilities: overall very clean. Superb washroom. Entirely nonsmoking!
Prices: Reasonable
Strong points: French bio wines only by the glass or the bottle. Lunch.

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La Vigne in Koya Machi, Aoi Ku, Shizuoka City, across from JR Shizuoka Station has just gone through a very welcome change!
First of all, apart from a beefed-up food menu they now offer a very reasonable lunch for Monday to Friday!
This was my second visit for such a lunch today for it included a favorite of mine reminding me so much of home cooking back home!

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This time’s lunch set!

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This was the glass of French organic wine I had!
Of course you can still drink wine by the glass then but soft drinks and coffee and others are also available!

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What did I have this time?

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The side plate!

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Green salad, marinated red squid and salmon tartare!

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Minestrone soup!

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Pork belly and lentils stew, just like back home in France!

Once again very reasonable, satisfying and yummy!

LA VIGNE SHIZUOKA
Shizuoka City, Aoi Ku, Koya Machi, 17-2.
Tel.: 054-205-4181.
Opening hours: 10:00~22:00 (11:00~20:00 on Sundays & national Holidays)
Lunch: (800 yen) Monday~Friday, 11:30~14:00
Cards OK
Entirely Non-Smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

French gastronomy, Italian Gastronomy, Shizuoka City

French & Italian Dessert at Pissenlit Restaurant in Shizuoka City:!

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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 and caught fish. Very inventive French gastronomy.

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I finally managed to pay a belated visit to my favorite French restaurant in Shizuoka City, Aoi Ku, Takajo Machi, namely Pissenlit French Restaurant, and since it was quite a big affair I thought it would a better idea to introduce some the dishes concocted by Chef Toru Arima/有馬亨さん one at a time.
I will start with the last dish, a dessert combining Japanese, French and Italian cuisines!

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Can you guess what it is made of?

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The oval fruit is actually a persimmon called “anpogaki”, grown in Shizuoka, and prepared half dried, practically as a confit!
The ice-cream is a succulent chocolate ice-cream.
The Tiramisu is a classic Italian dessert.
And the crumbled cake is a chocolate cake!
Obviously we are getting near Christmas!

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!
WC-BF-1
RECOMMENDED RELATED WEBSITES

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

French gastronomy, Quiche Lorraine, Wines

Quiche Lorraine & Alsace Riesling Wine at La Sommeliere in Shizuoka City!

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Service: Very friendly and smiling if a bit shy
Facilities & Equipment: Spotless clean. Beautiful washroom. Entirely non-smoking!
Prices: Appropriate
Strong points: Great range of reasonably-priced wines from all the world. Hig-class wines offered by the glass. Top Shizuoka Sake by the bottle or glass. Great bistro-style light food and local bakery breads.

La Sommeliere in Shizuoka City is fast acquiring a solid reputation not only for its wines and Shizuoka Sake, but also for its bistro-styles light meals!

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Hiromi Hasegawa/長谷川浩美さん Is now offering a home-baked Quiche Lorraine!
I saw it being done and I can tell you this is the real article!

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She presently serves cold or hot paired with an Alsace Riesling Wine!
This is all part of a new seasonal light meal pairing proposal:
1) Quiche Lorraine with French Alsace (1200 yen, 700 + 800 yen for separate orders)
2) Cassoulet with French Bordeaux Merlot (1300 yen, 800 + 800 yen for separate orders)
3) Trippa in tmato sauce with Italian Primitivo Wine from the Puglia region (1300 yen, 800 + 800 yen for separate orders)

I don’t have to tell you that more reports are the offing!

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This time the Alsace wine is a Riesling produced by GRAND C (12 degrees), bottled by Joseph Cattin in Vooegtlinshoffen.
A dry and fruity white Riesling perfect for seafood, fish, poultry and light food!

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I ordered my quiche hot!
Served with a carrot salad, it makes for a very satisfying light meal or snack at any time of the day and night!

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The quiche is really elegant and lighter than expected, a sure sign of quality and home-made authenticity!
The eggs and cream are perfectly balanced by the high quality bacon!

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And the crust, not that easy to make, is just perfect with the right thickness, lightness and taste thus contributing an important finish!

The ladies will love it!
Mind you, the gentlemen will surely be happy to enjoy such exquisite light traditional cuisine!

The other two sets coming soon!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00
Closed on Sundays & National Holidays
Entirely non-smoking!
FACEBOOK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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