Tag Archives: French Restaurants

Cheese Plate and Wine Tasting at Gentil

Cheese Tray of the day (2010/02/26):
-Top row: Brie de Meaux (4 months, France), Gorgonzola Dolce (Italy), Bleu D’Auvergne (France), Raclette (6 months, Hokkaido, Japan).
-Bottom row: Chevre Noir (2 years, Goat Milk, Canada), Mont D’or (France), Petit Agour Basque (Ewe, France), Cream cheese and Rum Raisins creation by Gentil.

It was about grand time I paid a visit to Gentil, the oldest French restaurant (1964) in Shizuoka City.
It is a great and accordingly expensive restaurant, but if you confine yourself to a plate of cheese and a glass of good wine, it is actually great value.
Ms. Keiko Kubota is THE authority on any cheese in Japan and actually helps mature cheese she acquires all year long in season only.

As for wines, the pairings are just sublime.

As I had oredered the full tray and requested a white wine, I was offered the following:

A white from my country!

Alsace, France, Riesling by Jean Ginglinger, 2008.

Very clear and clean. Bright golden colour
Aroma: Fruity and sweetish, very natural, green grass, Muscat and apples.
Taste: Soft attack, fruity at first with muscat, but quickly taking a very tangy turn with green grass, green apples and peach memories.
Very pleasant and great pairing with cheese. Kept it own all the time in spite of the strong cheese.

Now for the plate!
All the cheeses represented on the tray at the top of this article are feature except one!
Can you guess them all?

The raclette came on toasts!
I will not bore you with the tasting of the cheeses. They are just all top in their own categories and seasonal. The only thing I will say is that start chasing them around wherever you live!LOL

You do need some sugar to balance all the salt ingested with the cheese!
Chocolate cake, Mikan/Orange jelly and Creme brulee (and sorbets!)

Instead of coffee, I opted for the sorbet/sherbet farandole:
Camomille & Milk, Rum Raisins, Maro-Blue/Usubeni Aoi Herb.
The little mignardise is a snow ball bicuit made with chocolate and caraway seeds.

Need I comment more?

Restaurant Gentil
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Social Culinaire, Sushi Nomads, Cook, Eat & Share, Gourmet Fury, 5 Star Foodie, Easy Does It Recipes, Oyster Culture, Once A Chef, All In Good Food, Cooking Stuff, Cheese Monger, Palate To Pen, Tokyo Through The Drinking Glass, Tokyo Foodcast, Citron Et Vanille, The Cheese Godess

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

—————————————-
日本語のブログ
—————————————-

French Restaurants: Dinner at Pissenlit

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-logo!

The other day, the Missus finally got her wish, dinner at Pissenlit (as for me I already had a couple!)
I already introduced this particular French restaurant time and again as one of the best in town using great ingredients, seasonal only, at really “soft” prices!

Actually we had timed this visit perfectly as the chef was going to call me as he had finally received something I’d been crying for time and time again (tell you later!)

To put things short again here what we had:

First the wine: a very well-priced honest Bourgogne Pinot Noir red by Domaine Malvoissine 2007 distributed by Louis Latour.

Very dark clean red, plenty of nose, a bit young, but just appropriate for the whole meal.

Cute gougeres to help overcome our impatience and start tasting the wine!

As the Missus also wanted to have a try I chose the new white asparaguses with cod sperm sacs sauteed meuniere with Provencale sauce. Something you won’t get outside Japan! Even the Missus who usually can’t face cod sperm sacs appreciated them!

The Missus had been waiting for that!
Cassolette de Champignons et d’Escargots de Bourgogne!
I can tell I had some of these mushrooms and snails!
They were perfect and not overwhelmed with garlic!

The Missus delved into this colourful beef cheek in cassis sauce and Shizuoka Organic vegetables. I also made sure she left me a bit!

Now I was looking forward to these little beauties: Rognons de Veau/Veal Kidneys!
The Missus was not convinced this time. Cooked to perfection, soft outside, crunchy inside flambee with cognac in cream sauce!
My Dad would cross the World for these (a specialty of my brother!)!

To ned it (and the wine with it) I had a small plate of French cheese: Cote, Camembert at Pave d’Affinois.

The Missus went for the specila strawberry short cake. A very light and tasty marvel miles ahead of what we find at cake shops!

Red Fruit Dance!

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:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads, Island Vittles, Jefferson’s Table, Rubber Slippers in Italy, The London Foodie

Please check the new postings at:
sake, shochu and sushi,
—————————————-
日本語のブログ
—————————————-

French Restaurant: Vegetarian Lunch at Tetsuya Sugimoto

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Very fresh local ingredients extensively used. Seasonal ingredients only.

Today is Sunday.
As the Missus has to work (for an orthondontist! You can imagine what I’m going though about to\eeth hygiene!LOL) and that I didn’t any have sports event to worry about, I just went to my office for some “work”.
I was not that hungry when an idea burst into the back of my head: why not check on my good friend Tetsuya Sugimoto? I knew he was getting all kind of supremley delicious vegatables for all over the Prefecture and beyond.
My hunch had been the right one when I saw the vegetables advertized on their blackboard outside!

Apart of very comfortable tables and chairs, the restaurant has a beautiful counter where loners (and couples!) can enjoy thir meal almost in semi privacy while ogling at the chef working in his kitchen.

The view from the counter towards the entrance!

The other from the counter looking at Tetsya Sugimoto at work!

Testuya Sugimoto has a wine list all the more remarkable for its very reasonable prices when you consider the taste and combination of the available nectars.
As there was little chance of my guzzling down a full bottle, I just asked for a couple of glass of red wine.

I was served a Bourgogne Pinot Noir 2007 by Chanson et Freres.
A bit young and tannic, but just what I needed!

Now, I didn’t even bother looking at the Sunday Lunch menu and set Courses. I had made sure to come late enough not to interfere with the restaurant’s business and asked Tetsuya in person (if you know him, he is very amenable and will accomodate all your priorities) what he could do with allthe vegetables he had on hand.
“OK!” was the terse reply, but he had realized that I had seen what vegetables were on offer!

The little appetizer above is a combination of two different carrot mousses, red Kyo ninjin and yellow Kyo ninjin (Kyo stands for Kyoto-style, Ninjin for carrots) grown in Hamamatsu city. A dessert if there was one!

And then came the “platter” of sauteed vegetables!

Viewed at a different angle!

And viewed form another angle again!

Testuya explained to me that all the vegetables were sauteed with a little oil, salt and pepper only. The sauce was formed nturally with water and the vegetables juices! Vegans, rejoice!

Now the vegetables were:
Yacon, Kuro Daikon (black-skinned daikon), Yellow and Violet Cauliflower, Aka Kyoninjin (red Kyoto-style carrots), Kiiro Kyoninjin (yellow Kyoto-style carrots), Hina no Kabu/long thin red and white turnip, Petit Vert Lettuce, Shiroi Kabu/White round turnips, andLeek/Poireau from Mr. Matsuki’s Biofarm in Shibakawa-Cho at the foot of Mount Fuji (the other vegetables are from Hamamatsu City).

Testyya belatedly he had forgotten to include the topinambours from Hokkaido Island! He then prepared a small plate of sauteed topinambour in olive oil. Absolutely gorgeous!

The deseert was a beautiful sorbet made with late-ripening apples from Hokkaido. The texture was reminiscent of apple compote. Delicious!

Coffee and mignardises!

For a better view of the mignardises!

My, my, now how much did you pay for that? You might ask.
40 US $, wine, coffe, bread and butter included!
I was so embarrassed I left a 10 US $ tip!

Tetsuya SUGIMOTO
420-0038 Shizuoka Shi, Aoi Ku, Umeya, 2-13, 1F
Tel./Fax: 054-251-3051
Open for lunch and dinner
Vegetarian and Vegan courses on order
Closed on Wednesdays
Credit Cards OK

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads, Chuckeats, Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Gluten-free Vegan Family, Meatless Mama, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Pegasus Legend, Gourmet Fury

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

—————————————-
日本語のブログ
—————————————-

French Cuisine: New Year Lunch at Pissenlit

Last Monday (I mean the 4th of July), we belatedly visited that favourite French restaurant of ours in Shizuoka City for the lunch out of the year.
I’ve already introduced that particular restaurant and his chef, Mr. Arima.
The prices are not only reasonable but the ingredients are simply extravagant.Moreover they are exclusively seasonal, be they from Shizuoka, Japan or abroad. A great emphasis is done on local bio bvegetables and one can expect a feast of colors!

Here what we enjoyed on tha particular day:

The Missus chose that beautiful plate of sauteed mushrooms topped with fresh truffles!

When I eat French food, I tend to a bit rustic. LOL.
Simple but elegant and perfect chicken liver terrine!

A beautiful kabocha cream for both of us before the main dish.

For once, we both opted for fish.
The Missus ordered sauteed “Sawara/Spanish Mackerel” with cassis sauce. Look at those veg!

As for me, I devoured “Inada or young buri/yellowtail” sauteed and served with a dijon mustard cream sauce. Look at those veg again!

And it was time for dessert:
The Missus delved into Panacotta and raspberry sorbet.

As for me, marrons and almonds tart with cassis sorbet.

Alright, alright, you want to know how much we paid for that?
30 US$ per person, bread, butter and coffee included.
We had 3 glasses of wine each. The total bill was 110 US$.
Worth it, wasn’t 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

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet

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

—————————————-
日本語のブログ
—————————————-

French Restaurant: Lunch at Pissenlit (third visit!)

PISSENLIT-09-21-3

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-logo!

In Shizuoka, during the reainy season, when it rains, it just pours!
The Missus workingon Sunday, and me having to cook in the veening, I just escaped from our stuffy home and took the bus to taown. I already had in mind where I was going to use this rare break from Sunday Cricket: Pissenlit!
This is my third lunch, which might be considered as an overkill, but since I’m going there again on Friday evening with friends, there a couple more things I wanted to check!

PISSENLIT-09-21-2

Chablis 2006, Domaine Alain Pautre

PISSENLIT-09-21-1

For a moment, I was thinking of ordering wine by the glass, but what the hell, I asked for the full ottle and shared it with the chef and staff!

Melinda, Rachael, Etsuko and Jen are going to kill me for the succinct review, but I’ll make with Friday’s tasting:

Colour: rich golden hue, very clear
Aroma: Fresh, flowery
Taste: Solid attack, flowery, backed with dry, slightly tannic back-up. Longish tail, Stays solide with food.

PISSENLIT-09-21-4

This time I didn’t bother reading the menu and just went for the carte (written on a blackboard!).
I had been dreaming about the Foie Gras Marbre (Marbled Foie Gras, sorry Arnie!) for some time. Now, I was going to enjoy it! (If someone wants the Missus to kill me, just tell her, but this will be the end of this blog!)!
Surprisinfly light and supremely elegant affair. Not to mention the organic green tomato!

PISSENLIT-09-21-5

It was then I was going to order the Escargots de Bourgogneet Morilles (Morels), when the Chef said “Hang on!”. Blimey I already knew I was going to be deprived of my favourite home specialty! Had better be good!

I was told they had just received this organic Poulet Noir (Black Chicken) bred according to the French Label Rouge regulations. The difference is that it is raisedd in Hamamatsu City, Haruno in a secluded mountainous part near the Tenryuu River by Mr. Mastoshi Uchiyama who has been raising these little beauties for the last 15 years in his farm, Forest Farm Meguri! The chicken is “cooped” in quasi freedom, eating only selected organic food for 120 days.

Akright, alright, I will have the snails on Friday, then! Mind you, it was not difficult to convince me when I was told I would be the first customer in Pissenlit to be served the morsel!

And morsel it was:
Above is a”yakitori” stick of the Black Chicken giblets with shiitake!

PISSENLIT-09-21-6

Next came a typically Japanese way and though of cooking: Chicken sasami/Brest fillets, “tataki”/half cooked style marinade with yuzu koshio/lime pepper. I know a lot of French “critiques” who would fall over each other to taste that in an overpiced instiyution back home!

PISSENLIT-09-21-7

For the bread lovers, I was served these exquisite and small soba/buckwheat bread buns!

PISSENLIT-09-21-8

Tebasaki/Wing grilled with Teriayaki sauce amde with fond de veau/veal stock and balsamico vinegar. To be eaten with your fingers only! (you are allowed to lick them!)

PISSENLIT-09-21-9

And ten,…

PISSENLIT-09-21-10

One whole breast roasted and served on chou frise with a Sauce Supreme. Simple, exquisite and finger-licking! I usually don’t go much for chicken skin, but I must admit I was convinced this time!

PISSENLIT-09-21-11

As for dessert I didn’t want to put my health to risk on their enormous dessert plate and just asked for the creation of the day:
Loquat compote (cooked in Bourgogne White Wine) and vanilla ice-cream (plenty of vanilla bits there!)! The perfect ending to an extravagant lunch!

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
Credit Cards OK
Homepage (Japanese)

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

—————————————-
日本語のブログ
—————————————-

French Restaurant: Lunch at Pissenlit (revisited)

PISSENLIT-DESSERT

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-logo!

As promised, here is a short report about the second lunch taken with the Missus. Soryy for the delay, as I had to wait for my other half’s pics!

PISSENLIT-HAMBURGER

I will ignore the same offerings as last time and will concentrate on the new dishes:
The Missus, who had not eaten a hamburger for ages, could not resist asking for the Oven-baked Japanese Beef Hamburger and Spring Vegetables!
Apart of the French wild asparaguses, allthe vegetables are organically grown in Shizuoka: 3 differently coloured mini daikon, mini yellow carrot, Chinese zasai and new yellow potato. I did taste the hamburger. It certainly would make a fan of such delicacy if the same quality could be found in the States! Absolutely extravagant and ridiculously cheap!

PISSENLIT-DUCK

As for me, I had to order that dish bringing me back to my roots: Herb-roasted Vendee (West of France) Duck with Spring Vegetables!
Note the baby corn that I ate whole, ear included, the violet daikon, lily flower buds, yellow carrot, shiitake, and so on.
The Duck was absolutely perfect, medium-rare as it should be, more tender than a loving woman and the subtle herb mixture combining into another world inside your palate!

PISSENLIT-DESSERT

Alright, alright, here is the dessert plate (we had to share it, as it is simply too big!LOL)!
All are home-made (of course, some will say): Vanilla Ice-cream filled with vanilla bits, Black Tea Jelly, Cannelle, Pannacota, Strabeery and Cherry Tree Leaf Roll Cake!

Incidentally, I’m going there again for dinner in two-weeks time!
I’m definitely going to order that Marbled Foie Gras!

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)

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

—————————————-
日本語のブログ
—————————————-

French Restaurant: Lunch at Pissenlit

PISSENLIT-7

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-logo!

Tooru Arima, after working for ten years at Shimizu Hotel Quest, decided it was about time to fly on his own wings and opened Pissenlit with his wife Takako on September 24th, 2008.

PISSENLIT-10

A small restaurant, it sits a maximum of 20 guests.
I visited it at lunch time for the first time last Sunday, a rainy cricket-less Sunday and came back with the Missus for lunch yesterday.
If lunch gives a faithful idea of the level of the restaurant, Pissenlit is bound to become a regular visit.
To the Missus’ delight, the place is completely non-smoking!

PISSENLIT-5

The wine list is more than adequate and offers a good variety from Cremant de Bourgogne to a rare Chateau Chalon. It even features two local sake: hana no Mai and Fujinishiki!

PISSENLIT-1

I ordered a Alsace bottle by Marcel Weiss, Riesling 2007 in the village of Bergheim.

PISSENLIT-2

The tasting notes are for Jen and Melinda!

Colour and clarity: Very clear golden colour
Aroma: Fruity and flowery. Slightly sweet and dee.
Taste: Fresh tingling flowery attack/light, petillant typical of Alsace.
lingers for a little while in back of the palate.
Reveals otherv facets with food. Well rounded.

PISSENLIT-3

They have two lunch fixed menus. I chose the “Creatif menu”, fairly reasonable at under 30 US$:
Out of 5 starters I chose the Aji/Saurel Carpaccio Salad.
The fish come the neighbouring harbour of Yui. Great freshness and perfect with its green and balsamico vinegar!

PISSENLIT-4

For a better look of the fish!

PISSENLIT-6

A soft and pleasing carrot cream soup.

PISSENLIT-7

The main dish: “Yusui” Pork from Fujinomiya City, one of 3 main dishes to choose from.
This main dish is the epitome of Mr. Arima’s cuisine which can be described as an intriguing combination of local ingredients and those of othe regions and countries: Wild asparaguses from France, Green Papaya from Okinawa, organic red beet from Shiuzoka, Lily flower buds, etc.

PISSENLIT-8

For a better view of this juicy pork from pigs raised in our Prefecture!

PISSENLIT-9

I’ve heard that many guests come especially for the dessert plate (chaging regularly).
The present assortment includes Macha Roll Cake with Azuki beans, Gateau Chocolat, Pannacotta, Souffle Cheese Cake and Black Tea Jelly!

I will show picture of what we had yesterday in another posting!
Moreover I shall visit Pissenlit for dinner very soon to delve into Mr.Arima’s Carte which includes such delicacies aas Castelnaudary’s Cassoulet, Vendee Duck, Hungary Mangaricia Pork, Foie gras marbre and Bourgogne Escargots with Morel Mushrooms Fricassee!

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)

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

—————————————-
日本語のブログ
—————————————-