Tag Archives: French Restaurant

French Gastronomy: Local products at Restaurant Bio-S in Fujinomiya City!

Service: Professional, welcoming, very attentive and smiling. Great explanations.
Facilities & Equipment: Extremely clean. Superb separate washrooms.
Prices: Reasonable considering the extravagant quality.
Strong points: Mainly local products including wild vegetables and meat. Vegetables mainly organic and grown by the staff. Menu changing for the most part every two weeks.

MAP (Japanese)

It has been a long time I have wished to visit Restaurant Bio-S in Fujinomiya City at the foot of Mount Fuji although it has been opened only 3 years!

Even in overcast weather it is such a pleasure to work or eat under the benign protection of Mount Fuji!

I finally had the occasion yesterday as I accompanied two new friends of mine, Camille Oger and Julien Morello from Antibes, France, and both journalists on a grand tour of Japan, here above standing on both sides of Mr. Kazuhiro Matsuki/松木一浩, the founder and owner of Bio Farm Matsuki, Restaurant Bio-S, Bio-Deli in Fujinomiya City and Comptoir de Bio-S in Shizuoka City!

Menu posted outside as in France.
Kazuhiro Matsuki, originally from Nagasaki, Kyushu Island, worked for two years (he speaks great French!) at Hotel Nikko, Paris, before he moved to Shizuoka Prefecture (his wife’s family lives in Shizuoka City) in Fujinomiya City to start the cultivation of organic vegetables in 2000. In 2009 he opened Restaurant Bio-s to promote organic cuisine.

Mr. Kazuhiro Matsuki and his young talented chef (also a hunter!) Mr. Yoshinori Kawasaki/川崎芳範 (born in Hyogo Prefecture!)!

The entrance!

A French 2CV Citroen!

With a plate registered in Fujisan/富士山/Mount Fuji!

Bio Farm organic vegetables on sale in the entrance hall!

Mr. Matsuki is famous all over the country, what with the many books he wrote on organic farming and cuisine!

Plenty of explanations!

The table the three of us sat at for a great degustation lunch!

Champagne!
Offered by Mr. Matsuki who wanted to thank us for coming all the way!

Of course vegetables at a premium!
Now, what did we savor?

This sage, mint and rosemary are organic and for decoration, but you are encouraged to taste them!

A finger herb croissant!

Really cute!

The legs of ham are imported from Spain but matured on site!

Mr. Matsuki cut ours in person!

Raw ham on organic greens salad!

From another angle!

Chicken and mushrooms terrine! I did require a lot of patience to take the pictures before I could jump on it!

The chicken comes from Mr. Aoki’s Farm and the mushrooms from Mr. Hasegawa’s Farm, both in Fuji City!

Home-baked walnut bread!

The first fish dish: Iwana/岩魚/Char/Charr/Salvelinus with cress sauce!

The char is bred by Mr. Iwamoto in Fujinomiya City and was lightly smoked before being sauteed/baked!

All the cress was picked in the wild along streams flowing down Mount Fuji!

The second fish dish: Bass with Japanese echalottes!

The bass was caught in Suruga Bay, Shizuoka Prefecture!

The Japanese echalottes baked to a crisp are grown organically in Bio Farm Matsuki!

Before the meat dish we enjoyed a succulent organic carrot potage!

The meat dish: Fujisan Wagyu Beef from Mr. Okamura’s Ranch and organic vegetables from Bio Farm Matsuki!

From another angle for a better view of the vegetables!

They included carrot, Red Moon potato, Broccolini, bamboo shoot, turnip, and daikon!

The piece de resistance: Fujisan Wagyu Beef which was awarded its title as Product of Shizuoka Prefecture in 2006!
No need to go to Kobe! LOL

Before tackling the dessert we refreshed ourselves with this beautiful Suruga Elegant Orange Soup!

We were first shown the main ingredients of the four desserts!

Suruga Elegant Orange Chilled Soup and Mousse topped with Hazelnut Sorbet and dark chocolate chips!

Organic Carrot Creme Brulee topped with Cardamon Sorbet!

Blanc-manger made with Fujinishiki Brewery (Fujinomoiya City) premium daiginjyo sake white lees/sakekasu/酒粕 and kiwi fruit sauce!

Shizuoka Matcha Tea Powder Mousse Cake and Kumquat Sorbet!

We just had enough space for the expresso, tea and mignardises!

Matcha Castella with azuki beans and yuzu macarons!

Before we left with Mr. Matsuki to interview Mr. Okamura in his ranch we had a small tour of the vegetables he grows for the pleasure of his customers!

Carefully nursed before being re-planted!

All lovingly cared for by Mr. Matsuki himself and his farm staff!

Onions!

The restaurant makes a very large use of leafy vegetables!

Broad beans!

I surely intend to come back soon and have a closer look at all the farm plots!

RESTAURANT BIO-S
419-0303 Fujinomiya Shi, Oshikakubo, 939-1
Tel.: 0544-67-0353
Fax: 0544-67-0098
Opening hours: 11:30~14:30, 17:00~20:00
Closed on Tuesday Night and whole Wednesdays
Reservations highly recommended!
Credit Cards OK
Parking for 8 cars
HOMEPAGE (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), 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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

French Gastronomy: Shizuoka Products at Pissenlit (October 2011)!

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

The Fall in Shizuoka, like in many countries all the world is a time of plenty with food provided by the land and sea overwhelming vegetables, fruit, meat and seafood. It is the time to re-visit your favorite restaurants and chefs and learn so much about new products and techniques!

The board advertizing the B Lunch Menu at a very good value of 2,500 yen convinced me away from work for a while!

Impatiently waiting for the beauties to land on my plate…

Not being able to drink alcohol during my break I opted for the ever delicious home-made ginger ale!

Never mentioned on the menu, Chef Touru Arima always awards your patience with one of his superb amuse!

Hot potage made with organic carrots from Chizen no Chikara Farm!

Mousse made with the leaves of the same carrots on a bed of pureed tomatoes!

The appetizer: Quiche made with lotus roots grown in Asabata, Shizuoka City, small chestnuts and organic spinach with an organic green salad!

Being French, no wonder I’m a sucker for quiche!

Especially when East meets West. Can you see the sliced lotus root?

The entree: Tender and juicy Yuusui Ton/湧水豚 Pork bred in Gotemba City!

From another angle! The pork was poeleed in mustard sauce.

All vegetables are organic, either from Shizen no Chikara Farm in Shizuoka City or Hirokawa Garden in Mishima City!

Great dessert of the day as usual, but this time it was really special and would deserve an article of its own!

Organic carrot Creme Brulee!

When a great vegetable becomes an unctuous dessert… What more can you ask?

…: hot organic mandarine caramelized with all kinds of nuts!

With nuts inside the mandarine! What painstaking work!

Incidentally I belatedly realized that I started and finished my meal with carrots! To think I hated them when I was a kid…

Finally, coffee served at it should be! With black tea madeleine and jellied orange peel!

Difficult to get better value!

To be followed soon…

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

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); 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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Soba Restaurant: Soba Sake Kawakatsu

Service: Friendly
Equipment: traditional. Clean. Beautiful toilets
Prices: Appropriate
Strong points: Very fresh ingredients. Most ingredients not only local but sef-grown or self-raised! Local sake and shochu!
no-smoking-logoentirely non-smoking!

Mototsugu Kawabe/河辺基次, after graduating from the celebrated Kyoto University decided to go back to its roots and help with his parents’ soba shop in Fujieda City. But he did so with a remarkable difference!

Mototsugu and his parents.

First of all, like many young people of his generation, he decided to go “local” as much as possible.

Choose you cup for your sake!

But he went one and two steps ahead: The soba served at the their restaurant are all made with buckwheat he grows himself in Fujieda City!

Yamahai Junmai by Sugii Brewery in Fujieda City!

He also grows most of the vegetables used at their restaurant and all the chicken served there comes from an average of 240 Ikkoku Shamo Chickens, a very valauble species in the whole of Japan, as they also specialize in chicken served with their soba and also in yakitori. He must be a rarity not only in Shizuoka Prefecture but in the whole of Japan for taking the pains of using so many local ingredients!

Japanese and expats alike will grow fond of the place for its traditional Japanese atmosphere!

A bottle bag from Sugii Brewery, Fujieda City! Soba Sake Kawakatsu serves no les than 6 of their brews!

I’m sure you will get tempted to take the bottle out and ask it to be filled!

As it was my first (and certainly not the last!) visit, I knew what to ask for: Ikkokoku Shamo (Chicken) eiro (chicken in stock with large leeks) Soba!

The soba are made with 100% own buckwheat!

One dips his/her soba in the broth and eats the leeks and chicken in between!

The dashi Tamago Yaki/出し卵焼き is made with the eggs of the same chickens!

Beautiful both in looks and taste!
I know quite a few expat friends who would travel all the way for it!

The restaurant serves not only 6 different sake from Sugii Brewery in Fujieda but also 3 different shochu from the same brewery!
The above shochu was made with buckwheat grown by Mr. Kawabe!

Kawakatsu Buckwheat shochu private label bottle!

蕎麦酒 /sobashyu means buckwheat shochu!

An to appreciate and finish my shochu. a beautiful plate of “okamisan no nuka zuke”/vegetables pickled in rice bran by his Mother!

Next time, see you there for dinner!

Sake Soba Kawakatsu
426-0034, Fujieda Shi, Eki mae, 1-8-4
Tel./Fax: 054-645-1770
Business hours: 11:30~14:00, 17:30~22:00
Closed on Mondays, 1st & 3rd Tuesdays

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

Soba Restaurant: Soba No Mi

Service: Friendly
Equipment: a bit old but clean
Prices: Appropriate
Strong points: Very fresh ingredients. Old-fashioned atmosphere
no-smoking-logoentirely non-smoking!

It’s been some time that a lot of friends have advised me to pay a visit to Soba No Mi, one of the most-established soba restaurants in Shizuoka City.
I finally managed to find some time on this afternoon lunch to check on the establishment!

It is a bit small in spite of the large entrance, but it certainly looks authentic!

I love the sober-looking nore/entrance curtain!

Another large noren inside makes for a clever partition between the guests sitting at tables (12) and those sitting on the tatami at the front of the establishment (~8).

The menu was larger than expected, and I chose a favorite I can find in all soba restaurants worth their name: Momioroshi Soba and Tempura.
Notice that all soba are over 95% buckwheat, a pretty high level by any standards!

For lunch (except on Sundays) you will be offered an additional small bowl of rice mixed with buckwheat seeds. Tasty! Of course you will also be served some o-shinko/Japanese pickles.

I do have a rule of the thumb for any soba restaurant worth reporting on: they must at least serve one local sake!
After all, in Edo times people drank sake at soba restaurants!

Masu Ichi, Junmai Ginjyo by Masu Ichi Brewery in Shizuoka City!

The buckwheat noodles were served with colorful buckwheat sprouts/hime soba, and dry seaweed, finely chopped thin leeks, and plenty of momijioroshi/grated daikon mixed with chili pepper.

The tempura consisted of beautifully fresh kogomi/Ostrich fern (sansai/mountain vegetable) and succulent shrimps!
I ate the tempura as it is first (it doesn’t need any seasoning) with the rice. Later I poured the soba sauce into the soba and mixed it with the seaweed, chopped leeks and momijioroshi. I finished my meal by pouring some soba dashi (stock soup) into the leftover soup to drink the lot as a beautiful soup!

Definitely worth a second trip!

Soba No Mi
Shizuoka Shi, Aoi Ku, Kawabe Cho, 2-2-3
Tel.: 054-251-8000
Business hours: 11:00~21:00 (or until soba are exhausted)
Closed on Tuesdays and third Wednesdays
HOMEPAGE

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

French Cuisine: Shizuoka Products at Hana Hana!

Service: Very friendly. Slow food
Facilities: Very clean all over. Enormous beautiful washroom
Prices: Reasonable
Strong points: Classical French/Italian Cuisine of very good value. Good list of wines and Japanese sake. Great lunches!
Non smoking at lunch!
Map

I’ve always been a fan of Hana Hana for the simple reason that they serve top-class French food with an Italian accent at very reasonable prices and in a very casual and friendly atmosphere.
Their lunches are a particularly bargain!

You can either choose from 3 set menus (plates) for up to 1,860 yen (20 US$) or choose three dishes out of a carte menu for 3,000 yen (35 US$).

I chose the latter, although the cold cauliflower cream and consomme jelly were offered for free with that particular menu!

The Missus chose the very generous top plate, but I did have to help her finish it!

As for my “first dish”, I opted for the “country salad” which features local vegetables surrounded with duck, pork pate and fried pork! Lucky I was particularly hungry!

Now, the “second dish” was a Shizuoka Classic: Madai Wasabi Yaki/真鯛山葵焼き/that is grouper caught in Suruga Bay grilled/sauteed with wasabi!
This is a must-try for any visitor to our city!

It naturally came with its small pot of warm and soft wasabi dressing!

Shizuoka Groupers and vegetables are the pick of Japan!

Even the mango pudding dessert had a Shizuoka touch with the strawberries!

The strawberries seemed very comfortable between the two mounds of mango pudding…

〒420-0037Shizuoka City, Aoi Ku, Hitoyado-cho, 1- 3-12
静岡県静岡市葵区人宿町1丁目3−12
Tel.: 054-221-0087 ‎
Business hours: 11:30~15:00, 17:30~22:00
Closed on Wednesdays
Credit cards OK

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

French Gastronomy: Shizuoka Products at Pissenlit (Spring)

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
no-smoking-logoentirely non-smoking!

I was really starving at lunch yesterday and since Pissenlit is just across the street from my work, I just couldn’t resist the temptation again!
At least it is a clever way to combine work am pleasure as this report will also go to Agrigraph!

Ordering was easy enough, but keep in mind we are talking about slow food. Therefore, I was served the above appetizer made with potatoes and octopus (cooked) to help me wait!

The vegetables dish consisted all of vegetables grwon organically by Mr. Hirokawa in Mishima City!
From bottom to top and right to left:
Stick Senior Broccoli, Beni Kururi Daikon, Black Daikon, Green daikon.
Milano Daikon, Carrot.
Romanesco Cauliflower (called Coral Cauliflower in Japanese), Kooshin Daikon and Ayame Turnip.

For another view.
The dressings were milk mousse and olive oil.

Now that I had satisfied my vegetarian steak, I turned carnivorous with wild boapoele with wine sauce.
A real boar of 35 kg which was hunted in Noda, Shimada City.

For a better view of the vegetables:
Leaf Garlic from Fujieda.
Rape plants, Chrysanthemum leaves, Petit Vert.
May Queen potato Dauphinois. All four vegetables organic and grown by Mr. Hirooka.

And now the dessert.
It deserves some explanations:

The strawberries are (right) Toukun, only grown in Shizuoka (for the moment) and Ookimi (left), only grown in Saga and Shizuoka Prefectures!
They are linked with raspberry sauce
Now, what is that cake?

It is a “biscuit chaud/hot cake) made with Hon Yama Green Tea from Abe River in Shizuoka City!

When you open it you will discover a tender cake inside the crispy outside and tea cream flowing out!
Superb!

And to finish, a great coffee with orange and ginger chocolates!

No, I don’t know yet when I’ll be back! 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

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

French Gastronomy: Shizuoka Products at Tetsuya Sugimoto (spring 2011)

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

Map (Japanese)
Entirely non-smoking!

As it was my turn to look after Fabian, our new German intern at Agrigraph. I just took the opportunity of waht a talented French chef could create with Shizuoka products, me good friend Testuya Sugimoto at Tetsuya SUGIMOTO Restaurant in Shizuoka City!

Tetsuya was kind enough to take out all his treasures of the fridge for our young guest to discover before he chose the ingredients of the day!

Tetsuya prepared two hors d’oeuvres, the first one being yellow carrot mousse and an organic radish (the leaves were delicious) wrapped into burdock roots flakes (a non-vegan mayonnaise was used as the linking agent).

As for the second hors d’oeuvres he used 3 different types of rape flowers to be combined with

mackerel caught in the Suruga Bay off Yui!
The sauces were a dressing made with raspberry vinegar, while the other was an orange olive oil. The powder is crushed senbei/Japanese rice cracker.

He used the above organic vegetables for our main dish!

The same vegetables cooked and before their sauces were added.
One sauce was a mixture of grain mustard, miso paste and honey, while the other was pistachio oil.

The finished dish:
from bottom, right to left:
Black Daikon, Koushin Daikon, Faabe broad beans, Yacon.
Ayame Yuuki Turnip, Violet carrot, Yellow Turnip, Yellow carrot.
Petit Vert, Red Turnip, Kyoto Carrot, Hinona Turnip.
All cooked to perfection for crispiness and natural taste!

The dessert consisted of a mousse made with brown sugar and rum made from sugar cane grown in Kakegawa City, Shizuoka Prefecture, as for the mousse. The caramel sauce was made from the same sugar!

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

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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