Tag Archives: French Gastronomy

レシピ, Bistro, Cafes, 美食, 観光, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka Cuisine, Tourism

Cappucino: Teddy Bear Cappucino at Patina in Shizuoka City!

February 18, 2013 dragonlife Leave a comment

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

Everyone, or almost everyone like or has liked teddy bears!
And naturally Saori chan at patina just love them and could not resist concocting one for me thelast time I visited Patina!

As for its gender I had some doubts as it is both sporting long eyelashes and a thin moustache (unless it is a smile!)!

What do you think? LOL

More coming soon!

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

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

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 野菜, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Lamb, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, 仔羊肉

French Gastronomy: Veal Ragout & Organic Vegetables at Pissenlit in Shizuoka City!

February 16, 2013 dragonlife Leave a comment

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

Recently Shizuoka had added lamb to its seemingly inexhaustible supply of meat!
naturally Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, wouldn’t let go away unattended another opportunity to further research in our local products contributing to such a celebrated gastronomy in this country!

Now, taking photographs of such splendid food can become a real challenge unless you barge in with cameras and helpers along!
This view from above should give you an idea how difficult it is to tackle!

It would probably be best to take pictures from all angles to show you the care brought into the presentation!
And when we talk about presentation, we can only admire the appetizing colorful design!

Take off the beautiful red daikon and you will discover the so delicious and tender lamb hidden under!

And under the succulent wine and fond de veau (and others!) sauce you will discover a roulade of the lamb meat which hasn’t lost any of its original shape in spite of a careful and long cooking!

And all the vegetables were local and organic, cooked to a damning precision!

Actually, I recommended the same dish to some very influential friends of mind a few days later!
That lamb will become a regular request!

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

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Bistro, Cakes, 美食, 観光, 農業, Food, Fruit, Fruit Tart, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Cakes: Baked Orange & Cream Cheese cake at Patina in Shizuoka City!

February 14, 2013 dragonlife Leave a comment

Yes, I’m a sucked for fruit tarts and always be!
I just don’t know if I wll be able to keep pace,though!

And the place to find them in Shizuoka City is Patina, a true French style bistro!

Note that the oranges used in this particular tart are grown in Shizuoka!

Although Chef Akiko Kondoh/近藤亜希子 is supremely versed in any French gastronomy, her pastry and marzipan would be enough to win prizes back in my home country, France!

Do I need you to tell you why I keep the crust for the last bite? LOL

The home-made vanilla and Calvados ice cream will have my American friends screaming for more (pun intended!)!

The combination of a warm tart, cold ice cream, vanilla and raspberry sauce and raspberry on top of the oranges and cream cheese is so difficult to describe but so enjoyable!

More coming soon!

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

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

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

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

February 9, 2013 dragonlife Leave a comment

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

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

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

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

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

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

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

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

Charcoal grilled winter vegetables from Bio Farm in Fujinomiya City!

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

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

With more splendid organic vegetables!

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

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

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

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

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

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

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

February 2, 2013 dragonlife Leave a comment

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

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

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

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

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

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

Again when health and flavors combine for a gastronomic experience!

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

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

January 31, 2013 dragonlife Leave a comment

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

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

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

I don’t think snakes smile so much!

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

More coming soon!

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

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

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

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

January 30, 2013 dragonlife Leave a comment

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

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

It used to be a traditional Japanese restaurant until then.

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

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

It reminds me of a famous Japanese painting!

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

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

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

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

Starter/Hors d’oeuvre!

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

Hot vegetable appetizer!

Leeks steamed in white wine!

The fish dish!

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

Bouillabaisse!

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

Cute dessert and black tea!

Now, what are under those feuillantine biscuits?

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

See at dinner time next!

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

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, Cappucino, Coffee, 美食, Drinks, 観光, French Cuisine, French gastronomy, Italian Cuisine, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka Cuisine, Tourism

Cappucino: Tulip Cappucino at Patina in Shizuoka City!

January 11, 2013 dragonlife Leave a comment

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

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

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

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

Whatever you drink the tulip would not disappear!

Insistent love? LOL

More coming soon!

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

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

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

French Gastronomy: Warm Vegetables Terrine at Pissenlit in Shizuoka City!

January 4, 2013 dragonlife Leave a comment

Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, in constant search for new recipes and presentations of local products, especially vegetables.
Terrines are a typical French delicacy born out of winter necessities but they are usually made with meat and served cold.
Now, Chef Arima has come up with a beautiful dish to warm you up in winter and also to help promote your health during this overeating season: Warm Vegetables Terrine with Shizuoka products!

A combination of colors you will not often see in winter, but here in Shizuoka vegetables are abundant even in winter!

Chef Arima cut out two slices delicately and arranged them head to toe!

The terrine comprises three different layers of vegetables.
The top layer contains no less than three kinds of mushrooms!

The middle layer was created with plenty of soft and succulent spinach!

The bottom layer consisted of resplendent carrot for a subtle balance of three very different vegetable savors!

The sauce was prepared with the vegetable juices, olive oil and garam masala for a light and superb accompaniment!

The finishing touch was achieved with local fresh tomato puree and herbs!

When health and flavors combine for a gastronomic experience!

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, 野菜, 観光, 魚海の幸, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, New Year's Eve, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: New Year’s Eve Dinner at Pissenlit in Shizuoka City!

December 30, 2012 dragonlife 2 Comments

Last night, technically not New Year’s Eve yet but so for 95% of the restaurants downtown I twisted the leg of Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City into preparing a New Year’s Eve dinner for two friends, the Missus and I. Actually only two more guests had been accepted as Friday night had been more than hectic and Toru was getting his hands full with the preparation of sechi ryouri/御節料理/End of The Year Traditional Japanese Cuisine served in boxes for no less than 28 customers!

He still managed to serve us a beautiful dinner with whatever was available in the kitchen!

Now, what did we enjoy?

Lightly marinated mackerel from Yaizu Harbor!

Note the edible shiso/perilla flowers and the menegi/leek sprouts! Both of them and all other vegetables in other dishes from all over Shizuoka Prefecture and mainly organically grown!

Served atop a bed of small apple cubes!

Cauliflower bavarois!

Served on broccoli coulis with iwana/Japanese char sashimi from Kakushima Farm in Fujinomiya City!

Topped with caviar and salmon’s roe for a little extravagance!

White asparagus with scallops!

Seasoned with local grated karasumi/Boutargue/Botarga/mullet eggs!

With a simple butter sauce liaising the juices of the asparagus and scallops!

Kinmeidai/splendid Alfonsino from Suruga Bay!

The organic Petit Vert is a Brussels Sprout variety first grown in Shizuoka Prefecture!

With a butter sauce seasoned with juices of the fish, the vegetables and yuzu koshio/lime salt!

The colors of the Petit Vert and young red beet are those of little jewels!

Blanquette made with veal raised in Fujinomiya City!

For another view of the ever so tender meat!

A traditional French dish which brought back so many memories of my childhood! Mind you, this is an extravagant way of preparing and serving it!

Filet of Ezo venison!

This deer would have feasted on those vegetables. Not to mention that the Port wine sauce ended up on my fingertips!

The perfect Automn/Winter main dish!

A little plate of French cheeses with figs, walnuts, pistachio and honey!

Can you guess what they are?
Served with the exquisite little finishing touch with coarsely ground black peppers and cumin seeds!

The little details that make the difference between enjoying and savoring!

Darjheeling Tea jelly before moving to the dessert!

Now this seemingly simple dessert includes an item served only at Pissenlit (so far, as it will certainly be emulated!)!

Not this delicious home-made pistachio ice-cream though!

Bavarois made with wasabi from Utogi, Shizuoka City and sauce made caramel and soy sauce from Amano Compnay in Gotemba City!

Happy New Year!

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 Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Quiche, Quiche Lorraine, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Gastronomy: Quiche Lorraine at Patina in Shizuoka City!

December 28, 2012 dragonlife Leave a comment

Frankly speaking most of the quiches seen and sampled in Japan (and in Paris incidentally) have little in common with the true Quiches found in their land of origin, Lorraine in France!
One tends too often to forget this is a home comfort food made in winter with the basic ingredients found in larders in such a season, namely flour, egg, onion, bacon, butter. lard and cream. Nothing else! Thin quiches made with all kind of vegetables and I don’t know what were invented in Paris and other places to titillate blase taste buds…

Lady Chef Kondoh/近藤さん’s quiches are deliciously thick and so appetizimg!

the pastry is thin thanks to the right balance between flour, butter and lard. And she uses plenty of bacon and onions with the eggs and fresh cream. The only personal note is the addition of a few sauteed mushrooms for extra taste!

From another angle to have a view at the deliciously crispy crust!

Before serving it Chef Kondoh will cut the very thick but soft while firm into large portions and heat them inside the oven for added crisp all over its surface!
Such a joy to plant one’s fork in it!
As for the taste?
Well I don’t mind saying this the best Quiche Lorraine in the whole Prefecture by a mile and more!

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

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Cakes, 美食, Dessert, Desserts, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Fruit Tart, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tart, Tourism

French Dessert: Apricot Tart at Caravin in Shizuoka City!

December 27, 2012 dragonlife Leave a comment

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.

As i mentioned before, when it comes to cakes, I’m a sucker for any fruit tarts at any time of the day, even at breakfast or in the wee hours of the morning back from a drinking binge!
I’m practically scouring all the cake shops (very few to my liking unfortunately) and bistros/restaurants (with far better results!) in their search!

In winter you do have to do with what is available and when it comes to apricots only the preserved ones are left… Even so, Caravin in Shizuoka City, Aoi Ku somehow managed to create this little beauty to comfort me during my last visit!

Served warm with a dollop of home-made caramel ice-cream, what more can you ask for?
The marzipan is just perfect with the right light but satisfying bite and the taste is so simple and exquisite!

And I wouldn’t give the crusty border to anyone!

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

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, 酒, 野菜, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Spanish Cuisine, Spanish Gastronomy, Spanish Restaurant, Tourism

Spanish & French Dining Bar: Hoteiya in Shizuoka City!

December 27, 2012 dragonlife 3 Comments

Service: very friendly and easy-going if a bit shy
Facilities: very clean overall. Excellent washroom
Prices: Reasonable~a little expensive
Strong points: Spanish & French Fusion bistro gastronomy doubling as a wine bar. Open late. Reasonable wine list. Extensive use of local products.

Spanish gastronomy has always been popular in Japan although it can be disappointing at times. Some restaurants call themselves Tapas Bars, but the Spanish would have some difficulty to find themselves at home there…
On the other hand some establishments take another track by combining the characters of different European gastronomies with a far more pleasurable result for the customers. After all, if you visit a bistro in French Catalogne/Catalunia you will find that most of the specialties are “Spanish”!

Looking at the menu blackboard by the stairs leading to Hoteiya you will realize that many influences govern Chef Takashi Sugiyama/杉山猛さん’s cuisine!

Discovering the door on the second floor you realize that Hoteiya is a Kakureya/隠れ屋/”Hidden Place” that many Japanese appreciate for ofttimes much wanted privacy!

But the place for all its secrecy is not a dark place full of unknowns!

Chef Takashi Sugiyama/杉山猛さん behind a beautiful Spanish Ham!

Have a good look at the recommendations menu board first before ordering and have a chat with the Chef as well!

What I did have on that particular night should give you a good idea of what to expect.
Shall we start then?

Of course, Spanish raw ham cut in front of you!

French-style chicken liver paste!

A real beauty concocted with Port wine!
It would be enough if you came just to drink wine with a snack!

Fresh Horse Mackerel/Aji/鯵 caught off Yaizu harbor in salad with fresh local vegetables including home-made semi-dried mini tomatoes!

You just can’t beat fresh local products!

Aubergine/zucchini gratin!
Great comfort food on a cold winter night!

Hot and delicious!

I was luckily hungry on that day and I had plenty of space left for a succulent bistro-style dessert!

Nougat glace!

Creme brulee!

A little European haven away from the crowds?

To be continued (still too many beauties to sample!)….

HOTEIYA
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-2-15, Celize Building 2F
Tel./Fax: 054-251-8027
Opening hours: 18:00~01:30
Closed on Tuesdays
Private Parties welcome!

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, Cafes, Cakes, 美食, Dessert, Desserts, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, Vegan Dessert, Vegetarian cuisine, Wagashi

Christmas Cake: Vegetarian & Vegan Japanese Wagashi/和菓子-Christmas Cakes Pictures

December 23, 2012 dragonlife 4 Comments

Pyramid-style Christmas Tree?

Here are some more suggestions for Christmas Cakes through re-published articles!
Have fun!

NOTE: I’m an unrepentant agnostic hedonist (and an omnivore to boot!), but since some of my vegan and vegetarain friends are Christian, I hope these pictures will inspire them!

Flowery Christmas!

What’s in Santa’s bag?

Bring your forks and knives!

Holy (Holly) Christmas!

For the toddlers!

Pity you have to eat it!

Definitely Japanese-style!

They almost look like sushi!

Elegant simplicity!

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, Cafes, Cakes, Chestnuts, 美食, Dessert, Desserts, 農業, Food, Gastronomes, Gastronomy, Green Tea, Japan, Japanese Gastronomy, Matcha, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Christmas Cake: Japanese Matcha Bavarois

December 22, 2012 dragonlife 3 Comments

I thought it might help my friends to re-publish some of the best Japanese cakes I have introduced before for suggestions for the coming Christmas!

This one is Japanese Matcha Bavarois!

Matcha/抹茶, an ingredient readily available here in Shizuoka, opens the door to so many ideas as it can included in almost all cakes.
Moreover, its green colour is an extra attraction that is difficult to resist!
Here is the recipe for a cake that marries western and eastern traditions!
Just think of alternative decorations fro Christmas! ( a Green Christmas?)

INGREDIENTS: For a 21 cm diameter mold (can be adapted to square molds or individual molds)

-Sponge Cake:
Eggs: 3 large
Sugar: 70 g
All purpose flour: 40 g
Matcha powder: 1 tablespoon
Butter (unsalted): 25 g

-Bavarois:
Milk: 200ml
Fresh cream (vegetal): 200 ml
Egg whites: 3
Sugar: 50 g
Gelatin: 5 g
Matcha powder: 1 tablespoon
Water (to dissolve matcha powder): 5 tablespoons
Matcha liqueur (optional, but try and find it or replace with something else according to taste!): a little

-Decoration jelly (nappage):
Matcha powder: 2 tablespoons
Gelatin: 5 g
Sugar: 40 g
Water: 250 ml

Supplementary decoration (optional):
Chestnuts (cooked)
Black beans (cooked)
Candied mint leaves

RECIPE:

-Sponge Cake:
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually.
Mix matcha powder and sifted flour. Mix in butter by hand (with the tips of your fingers). Add egg yolks and sugar and mix well. Cut and fold in the stiffly beaten egg white.
Bake in an ungreased pan in a very moderate oven.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.
Let cool completely and trim off to shape of the cake mold.
Line the cake mold with a layer of sponge cake.

-Bavarois:
Soften jelly in cold water or dissolve it depending on type.
Whisk the the egg whites thick and hard with sugar.
Bring the milk and fresh cream to boil.
Switch off fire.
Add matcha powder and matcha liqueur and mix well.
Let cool completely. Add and mix in gelatin.
Fold in egg whites.
Pour the bavarois over the sponge cake and leave in refrigerator overnight.

-Decoration jelly:
Soften gelatin or dissolve in a little water.
In a pan pour in water, matcha powder, sugar and heat to dissolve sugar. Switch off fire and add gelatin. Mix weel.
Wait until it has cooled off completely.
Take cake out of refrigerator and pour jelly all over.
Put back in refrigerator and leave it until it has properly settled.

Decorate further with chestnuts, candied mint leaves and black beans.