Tag Archives: French Restaurants

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

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

Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, 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!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

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.

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

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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!

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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, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Dessert: Wasabi Panacotta and Sweet Soy Sauce at Pissenlit in Shizuoka City!

December 19, 2012 dragonlife Leave a comment

When it comes to desserts Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, has never been afraid to experiment with ingredients that would discourage many a vaunted chef to try!

His latest creation has involved products Shizuoka Prefecture are justly famous beyond the mere borders of Japan!

Here is another overview as the “lengthy appearance” is not easy to represent in a single photography!
Apart of strawberries (topped with organic mint) and squat persimmons, what famous Shizuoka products have been used?

Not inside the succulent pistachio in spite of its great marriage with the rest of the dessert!

Shizuoka-grown wasabi!
Freshly grated wasabi extract wasincorporated in this exquisite panacotta!
The taste, but with not real piquancy, of the wasabi inside a sweet panacotta is difficult to describe, and simply said, I felt privileged with the discovery! Chili pepper or black pepper can be found in ice creams or choclate but this is different , and so elegant!
Note that the edible flowers are organic shiso/perilla flowers!

And the sauce was made with soy sauce from Amano Company in Gotemba City as it was generously united with a caramel sauce!

More than a discovery, a study in succulent artistry!

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, Cafes, 美食, Dessert, Desserts, 観光, 農業, Fruit, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Dessert: Organic Apple Creme Brulee at Patina in Shizuoka City!

December 16, 2012 dragonlife 2 Comments

Anyone with a sweet tooth do like its dessert but will enjoy them all the more when they are made with local products!

Today at Patina Cafe & Brasserie in Aoi Ku, Shizuoka City, I noticed an intriguing dessert on the menu of the day as I was ordering my usual cappucino!

Seasonal Creme brulee made with Kougyoku apples. Kougyoku/紅玉/Ruby apples are a Japanese variety renown for it red skin and sweet and sour balance in taste!

Now, let’s have a look at what’s inside that cute little pot!

That certainly beautiful and appetizing!

I just couldn’t wait to break that crispy layer of caramel!

But one thing at a time!
I first tasted a compote of the same apples.
Incidental these kougyoku/ruby apples are organically grown in Shizuoka Prefecture!
Their slightly tangy taste perfectly marries with the custard and caramel sauce!

Interestingly one the spoon had broken the caramel layer it didn’t sink into a soft liquid but cut through a cream with the perfect consistence, both soft and firm which allowed for a slow and delicious savoring of the cream together with a piece of the caramel!

The fact that the apples were first mashed before being incorporated to the cream explains the ability to spoon it without anything breaking or spilling away in spite of the very soft cream!

A little jewel!

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

French Gastronomy: Mackerel Appetizer at Pissenlit in Shizuoka City!

December 16, 2012 dragonlife Leave a comment

Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, is one of the most active chefs in our Prefecture when it comes to promote local products be they vegetables, fruit, meat or fish!

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

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

Real torture to sit besides those nectars…!

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

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

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

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

Extravagant simplicity!

Second appetizer coming next!

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, Cafes, Cakes, 美食, Dessert, Desserts, 観光, 農業, Food, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Desserts: Tarts at Patina in Shizuoka City!

November 26, 2012 dragonlife Leave a comment

When it comes to cakes I’m a loser for tarts!
You simply cannot beat them when you are looking for the tastes you enjoyed at all times of your life.
They probably are the best example of seasonal cakes back home in France and in many other countries!

When it comes to indulging in them I go straight away to Patina in Aoi Ku, Shizuoka City where I enjoy them at my convenient leisure with a large cappucino!

Here are two I recently enjoyed:
The first one was advertised as apple and oranges, fruit you find in abundance here in this season!

Tarts there are usually served with a big dollop of ice cream to marry with the tart lightly grilled under a salamander!

For a better look of the fruit baked atop a light marzipan and crispy pate sucree!

With some delightful apple compote and elegant custard sauce and mint for the finishing touch!

The second one served with an elegant cappucino.
Can you guess what fruit are used this time?

Apple, fig, orange and banana!

Really appetizing, isn’t it?

Custard sauce with raspberry sauce, caramel sauce and ice sugar for a sin of a dessert!
So elegant!

And naturally exquisite ice cream to marry with the warm tart!

I always keep the dark baked pate sucree for the last bite!

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

BLOG
Non-smoking until 15:00
Credit Cards OK

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 観光, 農業, Fish, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Meat, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Bistro-Izakaya: Chez Satsukawa in Shizuoka City!

November 22, 2012 dragonlife 2 Comments

Service: Very friendly and easy-going, more professional in the “room”.
Facilities: Very Clean and beautiful washroom!
Prices: Reasonable
Strong points: French food in Izakaya style. Great sake and wines! Extensive use of local ingredients!

Chez Satsukawa is probably the oldest favorite restaurant of mine still standing in Shizuoka City!

I’ve known Chef Tomio Satsukawa/薩川富雄さん since the days he was looking after a Restaurant called Chez Chinois before he went independently in 1989!
His restaurant moved twice to the present location where he conceived his establishment in what he calls “Bistronomie”, and what I call French Bistro-Izakaya!
Simply said it is a happy marriage of French and Japanese ( and a little Chinese!) traditional culinary trends.
It is the kind of place where you can come on your oe\wn and sit at the counter or visit in company and sit at a more elegant table.

The menu is easy to understand thanks to personal drawings. If you don’t read Japanese just ask him and hewill gladly reply in his gruff voice!

Don’t foregt to check the day’s specilas!

Like in an izakaya you will be served appetizers with the first drink. The difference is that they are made with a French concept in mind!

Japanes pickled daikon and open quiche.

Stewed burdock roots and cucumber salad.

It would take quite a few visits to smaple all the specialties but there is one you must start with: Chinese-style raw fish salad/Salade de Poisson!

This time the fish was Shizuoka sole!

You are supposed to mix all ingredients in the dish before transferring it to your plates!

Expect many French bistro classics!
The one above is a seasonal Shizuoka wild boar terrine/Terrine de sanglier sauvage!

I would kill for that!
Notice the pieces of foie gras!

Another specialty of the chef: Chinese Pekin Duck-stylle duck served with crepes!

The pancakes and the sauce!

The duck and the finely chopped white leeks!

Et voila!
Just roll the pancake and eat it with your fingers!

For the potato lovers the Red Moon (Organically-grown in Shizuoka) Potato “Frites” are a nust!

For the hungry client in need of hot food Chef Satsukawa even have a yaki kare/Oven-baked curry inpired from a recipe originating from North Kyushu Island!

Indian? American? Japanese? French? Fusion gastronomy, certainly!

To be continued…

CHEZ SATSUKAWA
420-0852 Shizuoka City, Aoi Ku, Kooya Machi, 4-9, Matsunaga Kooya Machi Bldg, 2F
Tel.: 054-205-5133
Business hours: 12:00~14:30, 17:30~23:00 (22:00 on Sundays)
Closed on Mondays and Tuesday for lunch
Credit Cards OK
HOMEPAGE (Japanese)

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, Daikon, 野菜, 観光, 農業, Food, Food Health, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Vegetarian & Vegan Japanese Gastronomy: My Best 10 dishes (and extras!) in Shizuoka City in 2012!

November 5, 2012 dragonlife 2 Comments

Roasted organic vegetables plate at Le Comptoir de Bio-s, all vegetables grown by Bio Farm Matsuki in Fujinomiya City!

Shizuoka Prefecture is a haven for vegetarians and vegans, and I will never tire to repeat it!
Although I’m neither, I do appreciate the needs and priorities of my friends who take the time to visit our region.
The reasons why Shizuoka is blessed land for my friends is 1) that the climate allows for vegetable culture all year round, 2) Shizuoka Prefecture has always been a research center for agriculture resulting in the greatest number of vegetables (and fruit) varieties in a single Prefecture in Japan, 3) that it is also the most active Prefecture when it comes to organic agriculture.

All the photos represented in this article were all taken in restaurants in Shizuoka City (except for the last two!), demonstrating that with a little research you can find restaurants catering to your priorities and pleasure!

The title mentions the number “10” for appeal, but I included more to convince you!

Cold corn soup (Vichyssoise) at Aquavite Italian Restaurant!
The corn was grown in the mountains of Ikawa in Shizuoka City.
It includes only a little salt, olive oil and water used to boil the corn!

Vegetable appetizer at Yasaitei Izakaya!
It includes shiso/perilla leaf, finely sliced myoga ginger and fresh ginger, sweet hijiki seaweed, sesame seeds and a simple dressing based on olive oil and amazu sweet vinegar!

Vegan sushi at Sushi Ko Restaurant!
Menegi/leek sprouts nigiri.
The one on the left is not vegan/vegetarian as it includes katsuo bushi but the latter can be easily not included for a real vegan/vegetarian sushi.
Secured with a thin band of dry seaweeed/nori and topped with umeboshi/pickled salty Japanese plums!

Another vegan sushi at Sushi Ko Sushi Restaurant: Manganji chili pepper nigiri!
Manganji chili pepper is a long soft green variety of chili pepper.
The one at the left is topped with yuzu kosho, the other one with umeboshi/pickled salty Japanese plums!

Boiled jumbo peanuts at Taihei Izakaya!
These jumbo peanuts are at least three times the size of “normal” ones and are grown only In Shizuoka and Gunma Prefectures (until now!) and incidentally are eaten boiled only in these two Prefectures! A must-try!
These were grown in Fuji City.
Some organic varieties have also appeared on the Shizuoka tables!

Waga-style cucumber salad at Waga Izakaya!
Waga uses thin and crunchy Japanese cucumbers sprinkled with crushed peanuts and served with sweet miso dressing!

Daikon Katsu at Waga izakaya!
The picture above is not vegetarian/vegan but here is the vegan version:
Simmer a small daikon (peel it first but simmer it whole!) in vegan dashi, soy sauce and a little sake until it has got soft and beautifully colored.
Drain and cool down completely.
Wipe water/humidity off the surface.
Roll it plenty of cornstarch dissolved in a little lukewarm water.
Roll it in vegan breadcrumbs to cover it completely.
Deep-fry to a nice brown color.
Leave it for a couple of minutes over some kitchen paper to soak off excess oil.
Cut it as shown in picture above and season it with a vegan dressing!

Potatoes are staple food for vegans and vegetarians!
Here are a few examples!
The above is Yutoo Style fried potatoes at Yutoo Izakaya!
The potatoes are organically grown at Bio Farm Matsuki in Fujinomiya City!

Roasted potato gnocchi at Le Comptoir de Bio-s!
Note that the gnocchi contain only potato, flour and salt!
Made with potatoes organically grown by Bio Farm Matsuki in Fujinomiya City!

Belgian Fries at Caravin French Restaurant!
Note that potatoes were first fried in Belgium! French fries are a historical mistake!
The fries are served with mustard (not ketchup nor mayonnaise!) and fine premium chili pepper!

Uzu-style fried potatoes at Uzu Izakaya!
Note that potatoes are not all white!
Potatoes organically grown at Bio Farm Matsuki in Fujinomiya City!

Greens and mushroom salad at Le Comptoir de Bio-s!
The mushrooms are organically grown in Fuji City at Hasegawa Farm while the other vegetables are grown organically at Bio Farm Matsuki in Fujinomiya City!

Simmered tougan/winter melon at Kagatsu Japanese Restaurant in Fujinomiya City!
The vegan version would be to simmer in vegan dashi! Served with fresh organic okra!

Vegan yuzu jelly cake at Myouken Sushi Restaurant in Gotemba City!
The jelly was made with local agar agar and yuzu!
A dessert fit for any vegetarian/vegan repast!

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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,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,
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