Tag Archives: French Restaurants

レシピ, 美食, 野菜, 観光, 魚, 農業, Food, Food Health, Gastronomes, Gastronomy, Izu Peninsula, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Gastronomy: “Amago”-Red Spotted Masu Trout Simmered in Wine by Pissenlit in Shizuoka City!

October 26, 2012 dragonlife 6 Comments

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.

Today I was actually called by Chef Toru Arima/有馬亨さん who told me he was preparing a fish bred in our Prefecture!

The fish is called Amagi Amago.
Amagi stands for the place where it is bred.
Amago/あまご translates as Red Spotted Masu Trout in English.

Shitayama Fish Farm in Shuzenji, Izu Peninsula!
The Fish Farm is located beside wasabi fields for the best natural environment.
Wasabi leaves are actually introduced in their feed!

Pissenlit Restaurant and Chef Toru Arima/有馬亨さん were awarded the title of Shizuoka Prefecture Recognized Restaurant and Chef last year!
Chef Toru Arima/有馬亨さん never misses an opportunity to experiment with new ingredients, especially if they are local!

Chef Toru Arima/有馬亨さん at work as I arrived at his restaurant today after lunch service had been finished!

Chef Toru Arima/有馬亨さん had first fried the fish in olive oil before gently simmering them in wine with local organic nameko mushrooms!

Dressing the fish on a plate!

The sauce before it was further reduced!

A beautifully sauteed local organic shiitake mushroom being added!

Chef Toru Arima/有馬亨さん pouring the reduced wine sauce and mushrooms on the fish!

Waiting for the finishing point!

Golden eggs from the same trouts! Absolutely delicious and extravagant!

A few sprigs of local organic leek sprouts!

Et voila!

Absolutely delicious and extravagant!

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,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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

レシピ, 美食, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Gastronomy: Autumn Lunch at Beau Ciel in Shizuoka City!

October 15, 2012 dragonlife Leave a comment

Service: Pro and attentive
Facilities and Equipment: Extremely clean. Superb separate washrooms!
Prices: Appropriate
Strong points: Elegant restaurant and French gastronomy. Superb panoramic view of Shizuoka from Mount Fuji to the Suruga Bay. Building totally non-smoking!

It was only my second visit to Beau Ciel for lunch today.
The first time was for a special function and I was curious to go there by myself.
The restaurant is located on the 25th floor of Aoi Tower just across the street from Shizuoka JR Station North exit, No wonder the restaurant is mostly full at lunch time (almost ladies, mind you!)!

The three lunch menus (you can reserve for a different course in advance) were on display at the entrance.
The top course was priced at 3,000 yen (30 euros) and it looked pretty reasonable considering the dishes it offered.

If you wish to enjoy the great panoramas from Mount Fuji down to the Suruga Bay come early or reserve your table in advance!

Classical table setting.

The service there is professional, unobtrusive, polite and actually quite helpful.
Very reminiscent of a classy hotel.

The cold appetizer:
Salmon, prawns, kabocha and vegetables terrine!

I must admit this is far better fare than in many vaunted hotel restaurants!

From another angle:
The vegetables were very fresh and tasty.
Beautiful and tasty!

Hot appetizer:
Sweet potato and kabocha soup!

Quite elegant.

Hot, tasty and very comforting!

The “fish course” consisted of a small pot of fricassee sole/shitabirame and mushrooms in Bourguignonne cream sauce.

Very appetizing!

The tomato and spinach at the bottom made for a remarkable complement to the delicious sole!

The main dish:
Japanese premium beef with onion sauce and mushroom gratin.

From another angle to give an idea of the general size and arrangement.
Makes for some beautiful pictures!

The beef!
A bit small but absolutely succulent!
Actually the whole lunch made up for quite a hearty proposition!

Japanese beef is comparatively extravagant at all levels and actually small portions are probably a good idea!

The mushroom gratin was a judicious and beautiful accompaniment!

The dessert:
Seasonal chestnuts pound cake!

For a closer view!
The Chantilly cream reminded you of Mont Blanc Cake!

For once I took my time to savor it!

And coffee served as it should be!

All in all, very reasonable considering the quality, quantity, service and locale!
Highly recommended for lunch!

BEAU CIEL
25F Sky Restaurant
GRANDAIR Bouquet Tokai
420-0852 Shizuoka City, Aoi Ku, Koyamachi, 17-1, Aoi Tower, 25F (right across from Shizuoka JR Station North exit)
Tel.: 054-273-5250
Fax: 054-273-5251
Opening hours: Lunch 11:30~14:30, Tea Time-14:30~17:30, Dinner-17:30~21:00
Credit Cards OK
HOMEPAGE
Completely nonsmoking!

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レシピ, Chicken, 美食, Dessert, Desserts, 野菜, 茶, 蕎麦, 虹鱒, 静岡市, 観光, 魚, 魚海の幸, 鱒, 農業, Fish, Food, Food Health, French Cuisine, French gastronomy, French Restaurant, Fujinomiya City, Gastronomes, Gastronomy, Ice Cream, Japan, Japanese Gastronomy, Mishima City, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Gastronomy: Shizuoka Prefecture Gastronomic Week Lunch at Pissenlit in Shizuoka City!

October 6, 2012 dragonlife 2 Comments

Chef Toru Arima/有馬亨さん at Restaurant Pissenlit in Shizauok City has been designated by the Shizuoka Prefecture Government as one of the top chefs promoting the gastronomy of our Prefecture.
The same Prefecture has designated the last two weeks of Septmber as the “Shizuoka Shoku no Bu Shigotonin Week/静岡食の部仕事人ウイーク/Shizuoka Gastronomy Craftsmen Week (although it lasts two!)”

The official poster printed by the Government!
Toru therefore conceived a special full lunch course menu for the occasion for 7,000 yen/70 Euros, extremely reasonable considering the quality!

The special menu also celebrated the 4th Anniversary of the opening of Pissenlit!

The restaurant was offered some magnificent bouquets for the occasion!

Chef Toru Arima/有馬亨さん at work!

The menu!
Actually it was more of a guideline as some items were changed according to the products available that day.
In fact two friends of mine who visited the place the following week-end were served two different versions!
Lucky ones!

Chef Toru Arima/有馬亨さん also initiated a great idea by offering local tea in lieu of alcohol for people who cannot drink or may not like on that particular day!
You can either have one variety prepared in two different ways for 200 yen or the whole set of three teas for 500 yen!

The first glass of “sencha/煎茶/decocted green tea”!

Eggplant/Aubergine Mousse! The aubergine came from Hirokawa garden in Mishima City
Most other vegetables on that day were organic and grown at Kitayama Garden in Fujinomiya City!

The second glass of “sencha/煎茶/decocted green tea” prepared in a slightly different way!

Marinated rainbow trout and iwana/Japanese char bred by Kakishima Trout Farm in Fujinomiya City!

Note the iwana skin baked to a crisp and the edible perilla/shiso flowers!

From another angle to show the vegetables placed between the fish including menegi/leek sprouts!

The first glass of “fuka mushi Cha/深蒸し茶/deeply steamed tea”!

A French classic with a Japanese/Shizuoka twits: (Shizuoka-grown) buckwheat pancake/galette with Amagi Shamo chicken (Bred in Shuzenji, Izu Peninsula) liver, heart and gizzards and poached egg with Utogi wasabi leaves!

For a better view of the delicate fine pieces of liver, heart and gizzards!

The poached egg!

The wasabi leaves!

Fresh buckwheat seeds!

Itoyodori/Golden threadfin bream from Suruga Bay, poele and served atop fine mashed potato cream and served with red paprika sauce and steamed/fried organic vegetables!

The fish was caught off Sagara in the western part of the Prefecture!

Shikaku mame/Square beans are getting increasingly popular in our Prefecture!

The second glass of “fuka mushi Cha/深蒸し茶/deeply steamed tea” prepared in a slightly different way!

Amagi Shamo Chicken bred in Horie Farm in Shuzenji, Izu peninsula, prepared in three different manners!

The thigh and its skin poele and baked, served with a wine sauce!

Breast, steamed and served with an unctuous Bleu d’Auvergne cheese sauce!

Halｆ-raw sasami/breast fillets, cooked in “tataki” style!

Earl Grey Tea jelly before the next dish!

The first glass of Hoji Cha/ほじ茶/oven-roasted tea!

The second glass of Hoji Cha/ほじ茶/oven-roasted tea prepared in a slightly different manner!

The dessert!
It is a millefeuille but the contents are quite unusual!

The red fruit in the middle is actually eggplant/aubergine cooked in red wine!
Absolutely delicious and incredibly elegant!

Creme Chantilly and custard sauce!

Peach Sorbet with its fresh organic mint!

And coffee served as it should be with its mignardises!

Someday i will have to attend one of their wine-tasting dinners!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 観光, 魚, Fish, Food, French Cuisine, French gastronomy, French Restaurant, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Spanish Cuisine, Spanish Gastronomy, Tourism

Gastronomic Study Group: Kakishima Rainbow Trout and Japanese Char by Wasabi no Kai Group

September 27, 2012 dragonlife 4 Comments

Wasabi no Kai Gastronomic Group in Central Shizuoka Prefecture was founded about 4 months ago to help promote the Shizuoka Gastronomy with chefs, producers and the media.
We have already held a seminar on Shizuoka Green Tea and visited Kakishima Fish Farm in Fujinomiya City in July and August.
This time three chefs members of Wasabi No Kai Group met at Il Castagno Italian Restaurant in Shizuoka City to demonstrate various ways and methods of cooking Rainbow Trout and Japanese Char/Iwana from Kakishima Farm!

Chef Kenji Inami/稲見謙司さん at Il Castagno Italian Restaurant in Shizuoka City.

Camera-Shy Chef Takeshi Sugiyama/杉山猛さん at Hoteiya Spanish Restaurant in Shizuoka City.

Chef Masahiro Onoda/小野田正浩さんat Caravin French Restaurant in Shizuoka City.

Inside the kitchen!

Taking a sneak peek at the Japanese char!

A magician’s lair!

Taking shape!

The advantage of a photographer/writer is that he/she has first pick at the information and an open door inside the kitchen!

Almost ready!

An eager audience patiently waiting for the creations to come out of the kitchen!
Now, what did we have the pleasure to savor?

Marinated Japanese char by Chef Onoda!
The fish was marinated in salt, soy sauce and mirin at 40 degrees Celsius inside an air-tight pack.
The bottom piece on the left is the same covered with golden and black sesame seeds.

Japanese char smoked with salt and sugar and served with olive oil by Chef Sugiyama!

Japanese char brandade seared under a salamander by Chef Onoda!

Japanese char with home-made cocoa parpadelle and organic vegetables by Chef Inami!
The cocoa powder parpadelle was a discovery!

Rainbow trout with home-made Taglionni and organic vegetables by Chef Inami!

Rainbow trout, Serrano ham and mushrooms risotto by Chef Sugiyama!
If I had to choose one dish, this was the one!

Japanese char poached with its skin, paprika and fresh cepe/porcini in wine, stock and cream sauce by Chef Onoda!

All these local celebrities certainly enjoyed a long talk during and after the demonstration!

The next event will be a visit to a local sake brewery!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

リゾット, レシピ, 美食, 野菜, 観光, 魚, 魚海の幸, 農業, Food, French Cuisine, French gastronomy, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: Lunch at Hana Hana (2012 Fall) in Shizuoka City!

September 24, 2012 dragonlife Leave a comment

Seared Foie Gras in black truffles sauce on Porcini risotto!

Service: Very friendly and easy-going
Facilities & Equipment: Very clean overall. large superb washroom
Prices: Reasonable
Strong points: Typical French, Southern French and Italian Fusion gastronomy. Great products. Excellent wine list.

I have known ever so laughing Chef Jirou Hanabata/花畑次郎さん for what seems like an eternity.
It was such a pleasure to meet him again in his cosy restaurant Hana Hana in Aoi Ku, Shizuoka City!

Such a simple and welcoming facade and entrance!

The walls inside are decorated with paintings of Southern France and signed by all kinds of people!

The kitchen and his magician!

A small private corner near the kitchen!

Choose your table according to your priorities!
I usually take one by the bay windows!

Jiro’s cuisine is a happy singing mixture of French, especially Southern, and Italian homey gastronomy.
Generous and so reasonably-priced!
For that long overdue lunch I started with chilled seasonal kabocha vichyssoise soup!

A typical Southern French starter: poelee/sauteed scallops salad!

Enormous scallops cooked to perfection!

Plenty of local vegetables for beautiful balance and colorful design!

The star of the day featured a traditional marriage of French and Italian gastronomies: Sauteed Foie Gras in black truffle sauce atop Porcini mushrooms risotto!

Blast the calories! The foie gras was sauteed to a sublimely unctuous extravagance accentuated by the black truffle (plenty of them) sauce!

The lightly baked risotto! All Italy for you!

Another French classic: Cotes d’Agneau/Lamb cutlets!

So tender and beautifully supported by its deglasse sauce made up of the cutlets juices, Madeira and a touch of butter!

Simple but perfect accompaniment: Southern French Ratatouille!

And at last one of Jiro’s simple but so delicious desserts!

Peach compote and home-made raspberry ice-cream!

Important detail: Coffee as it should always be served, even for lunch!

Looking forward to visit the place again when the weather gets colder to warm myself up!

HANA HANA
420-0037 Shizuoka City, Aoi Ku, Hitoyado Cho, 1-3-12
Tel.: 054-221-0087
Business hours: 11:30~14:00 (LAST ORDERS), 17:30~21:00 (last orders)
Closed on Wednesdays
Credit Cards OK

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Barbecue, Brochettes, 美食, 里芋, 観光, 豚肉, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French BBQ: Japanese Hamburger Lunch at Brochette Restaurant in Shizuoka City!

September 3, 2012 dragonlife 6 Comments

Service: Very friendly and great explanations
Equipment and facilities: Great overall cleanliness. Superb Washroom
Prices: Reasonable
Strong points: Great use of local meats and Vegetables. Very healthy BBQ and brochettes. Excellent reasonable wine list.

Brochette means “Kushiyaki/串焼き” in Japanese. One could say they mainly serve BBQ-style meat and vegetables on skewers for dinner. But it is not limited to that. They actually serve very reasonable full lunches!

Located along a very busy street in Shizuoka City, it is actually owned by a Driving School Company! Talk about diversifying!

Especially at lunch have a good look at the menu board outside!
But it is always a good idea to reserve as the place gets full within 30 minutes!

Once inside you will be handed very practical menus with photographs and clear price indications!

They also a special bargain lunch for every day of the week!

Brochette is very much a bistro-style establishment with many tables, one private room and 2 seats at a counter.
And it is entirely non-smoking at lunch time!

Chef Yoshinori Yanagisawa/柳沢義憲 ably helped by Sommelier Tomohiro Sugiyama/杉山友啓 prepares food with carefully selected vegetables and meat mainly from Shizuoka Prefecture!

A single look at the refrigerated display will convince you!

I love Japanese-style open hamburgers! They call them “Hambaagu” here!
So I opted for the 100% beef home-made hambaagu steak lunch set at a very reasonable price!

Onion consomme soup and fresh vegetable salad.

French bread and olive oil.
You can ask for plain rice instead.

The open hamburger with a demi-glace onion sauce and three kinds of vegetables served sizzling hot on its thick iron plate!

Not only the Japanese, but any Westerner will love mixing the mashed potato with the delicious sauce!
And it is so reasonable!

Look forward to the dinner report!

FRENCH BBQ/BROCHETTE
Shizuoka City, Aoi Ku, Ryogae-Cho, 2-7-12, Takinami Bldg. 1F (along the Egawa Street)
Tel.: 054-252-1700
Opening hours: 11:30~14:30, 18:00~23:00
Reservations highly recommended
Parties welcome (reservation requested from 4 people)
Cards OK (for dinner only)

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Beef, Desserts, Dining Room, Eggplants, 里芋, 静岡市, 観光, 魚, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Dining Room, Japanese Gastronomy, Recipes, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism, vegetables

French Gastronomy with Shizuoka Products at Tetsuya Sugimoto (Summer 2012)

August 17, 2012 dragonlife 2 Comments

Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Appropriate
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.

Map (Japanese)

If one wants to know what could be possibly created as French Gastronomy with mainly Shizuoka products whatever the time of the year, Tetsuya Sugimoto in Shizuoka City must be the reference in spite of the fierce competition from like-minded chefs all over the Prefecture.
Since pictures and simple explanations are better than a long and heavy prose, let me relate you my visit for lunch the other day!

The entrance sports a great noren/Japanese entrance curtain bearing the name of the restaurant!

Tetsuya Sugimoto has just celebrated its 3rd Anniversary!
Have a good look at the blackboard for seasonal offerings.
If you can’t read Japanese, no worries. Chef Sugimoto will be glad to explain everything in detail with a rare passion!

Look at both sides of the blackboard!

Although Tetsuya does everything by himself from purchasing his ingredients to cleaning the place spotless every day he still finds the time to add his personal touch to the entrance!

All these decorative vegetables past the door are organic!

Poached “Bioran” egg (by Mr. Shimizu in Shizuoka City) and delicious Hokkaido urchin on a cold jelly soup made with vegetables and agar from Shizuoka prefecture!

Aji/Horse mackerel Tartare on organic tomato with amazu/sweet rice vinegar dressing!

The horse mackerel was caught in the Suruga Bay, the richest sea in Japan.
The flowers are edible and organic!

Serrano Jamon ham from Spain astride a green eggplant!

From another angle!

I felt like a voyeur when I took a picture of the green eggplant! LOL

Anago/Conger eel (a fish which made Western Shizuoka famous all over Japan) on zucchini and tomato and topped with zucchini parpadelle.
All vegetables are organic and local!

From another angle!
The sauce is balsamico-based.
Tetsuya went as far as deep-frying the conger eel backbone and place it between the fish and the tomato for an intriguing crunchy surprise!

Beef bred by Mr. Mineno in Hamamatsu City atop organic vegetables.
Testuya obtained this superlative meat after mmeeting the breeder in person in his farm!

The beef! Look at that color and texture! Extravagant!
The sauce is Banyuls wine based!

Always brace yourself before discovering desserts at Tetsuya Sugimoto!
There is always a surprise in store to throw you out of your seat!
This time:
Mousse cake made with passion fruit grown in Mariko, Shizuoka City.
The pips of the fruit were dried, grilled and crushed for the topping!
As for the ice cream it was made with porter beer crafted by Hamamatsu Tenjigura Brewery in Hamamatsu City!

Do I need more to say?

To be followed…

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 (do make a call first!)
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

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Bars, 美食, 酒, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Wines

French Wine Bistro: Himawari-Tei in Shizuoka City!

August 12, 2012 dragonlife 2 Comments

Service: Easy-going and attentive. Very friendly if somewhat shy
Equipment & Facilities: Very clean overall. Superb Washroom
Prices: Appropriate
Strong points: Very good list of reasonably-priced wines by the glass or bottle. Typical French Bistro gastronomy. Gastro bar concept

After spending so many years learning his trade in France, particularly in the Lyon Region and Tokyo, Michihito Osuga/大須賀道人さん finally came back to his hometown to open Himawari-Tei (Sunflower Abode) in the increasingly busy Shichiken-Cho District, near Aoba Street in Aoi-Ku, Shizuoka City!

Many reasonably-priced wines mainly from France, Spain and California with some really interesting surprises among them can be enjoyed at Himawari-Tei!

The fact that the area is the home of many fashion shops in day time makes it a particularly welcome addition because of its concept as a wine bistro.

You can enjoy yourself with a glass of wine and one of the dishes on the day’s menu on your own or in good company without any ostentation. Mind you, would do well to reserve a seat either at the counter or at a table as it gets full very quickly!

It is not a big place and if you choose to come as a small party, make sure that a table is reserved for you!

And the beauty of it is that it is entirely non-smoking!

Although there is a regular menu, first check the offerings of the day on the blackboard where you will discover some celebrated French food!

French salami as service of the day!

Now, this wine was an incredible surprise: Cote Chalonnaise (Bourgogne) made in Saint-Desert, the very village where I spent all my summers when I was kid! Unbelievable! I finished the bottle!

Wherever you go to France you always order the Terrine or Pate de Campagne to have a good idea of the chef’s skills!

Now, Michihiko’s terrine de Campagne is truly a faithful rendition of the terroir of my region (Bourgogne and Lyon) with all the flavors and delicious pungency. Served with greens and Dijon Mustard, no need for bread!

Yes, they make great Merlot wines in California! Smoking Loon, what a great name!

Since it was my first visit I tended to eat more than drink (expect another article soon!)!
Very delicate white liver paste!

And to finish my first meal, a hearty (but not heavy or too copious!) cassoulet (bean stew) with duck confit!

I might run into the danger of becoming a regular from next winter with such comfort foods from home!

To be followed…

HIMAWARI-TEI
420-0035 Shizuoka City, Aoi ku, Shichiken-Cho, 10-9, Shinwa Bldg., 1F
Tel.: 054-255-5708
Business hours: 17:00~indeterminate
Closed on Mondays
Credit cards will be OK by end of September
BLOG/HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

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, 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:

美食, 野菜, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Fujieda City, Japan, Japanese Gastronomy, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy with a Japanese Twist: Foie Gras Matured with Mirin White Lees, Chouchou Farm Kankankan Musume Corn Vychissoise at Pissenlit!

June 20, 2012 dragonlife 2 Comments

When it comes to French gastronomy in Japan, great chefs in this country have a welcome tendency to experience with local products and ingredients to create entirely new delicacies that would have gastronomes running back home, in France!

To cut a long story short, on Saturday last week I had to visit Chef Touru Arima/有馬亨さん to bring him a couple of souvenirs from my recent trip to France and I just could not escape the temptation to have lunch there in spite of my tired stomach!
For once I skipped the wine and ordered a home-made ginger ale concocted with local ginger!

Actually the very reason for opting to saddle myself with another great meal was the unusual offering on the carte blackboard menu:
杉井酒造さんのみりん粕に着けたフォアグラ！
Sugii Shyuzou san no Mirin ni tsuketa Fowagura
Foie Gras matured with Mirin (sweet sake) white lees (“mout” in French) brewed by Sugii Brewery (In Fujieda City)!
I was simply doomed!

While Tooru was preparing the composite salad (I certainly needed a lot of greens to counterbalance the foie gras!) I was offered a slice of one of his succulent cake sale/salted pound cake created with local organic vegetables!

I did order a “simple salad” and this is what I ended up with!

Seared bonito, home-smoked salmon, inca mezame potatoes and all kinds of local organic vegetables!

It also included tasty scrumptious mushroom and home-made sausage fillings!

Most organic vegetables came from Shizen no Chikara farm in Shizuoka City!

The important detail: the bed of soft couscous!

The star of the day!

The beautiful pain de foie gras with Hungarian foir gras matured in the white lees of mirin brewed by Sugii Brewery in Fujieda City and seasoned with coarse pepper!

The soft pancake made with inca mezame potatoes!

Fig jam and a true beauty of a vychissoise concocted with kankan musume corn grown in Iwata City by Chouchou Farm!
I had a hard time savoring the whole at a slow pace, I can assure you!

For once I just had to skip dessert!

To be continued… (expect more regular visits!)

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Bistro, Brasserie, Chicken, 美食, 観光, 農業, Food, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Bistro Gastronomy at Patina in Shizuoka City-Poached Chicken Salad

June 1, 2012 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.

The shy but ever-smiling lady Chef!

I do have a special fondness for Patina in Shizuoka City for the simple reason that they serve delicious French-style Bistro/Brasserie food in such an easy-going but elegant atmosphere!

And they have the immense merit to serve both red and white wine from my hometown/village Givry, Cote Chalonnaise, Bourgogne, France!

Their lunches are a real bargain and they change every week!

The Lunch plate is particularly interesting with two main dishes to choose from every week!

The Plate Lunch menu includes a soup + 1 main dish + the pickles of the day, a salad, bread or rice and one drink!

They started their own (Japanese) Blog!

I often order from the carte but this time I ordered the Plate Lunch!
What did I have?
First a hot bacon and vegetables consomme soup.

Of course I had a glass of wine (extra) with it!
Poached chicken salad with bread!

Actually they write it “boiled chicken” in Japanese but it is definitely poached chicken ham!
Very tasty and healthy!

Beautiful bread and Red Moon potatoes!

Delicious potato and kabocha mash with fresh vegetables!

I couldn’t resist and extra order when I had a look at their desserts!

Apple and banana Tarte with vanilla ice cream to accompany my coffee!

I still haven’t had dinner here yet! LOL

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
tel.: 054-266-9500
Opening hours: 10:00~15:00, 17:00~20:30 (last orders)
Holiday not decided yet
BLOG
Non-smoking but for a small table away from the other patrons at the end of a long hall before the washroom

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Bistro, 美食, 観光, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Hamamatsu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Bistro: Kuroneko Tei in Hamamatsu City!

May 10, 2012 dragonlife Leave a comment

Service: Very friendly and unpretentious
Equipment & Facilities: Great general cleanliness. Very clean washroom
Prices: Reasonable~appropriate
Strong points: Southern France Cuisine. Wines popping out of nowhere. Great use of local products.

Whereas Shizuoka City is very compact and easy to walk around, Hamamatsu City with a similar population proves to be a veritable expedition when it comes to discover its hidden treasures!
But it is certainly worth exploring!

Over 10 years ago when Akira Fukui/福井章さん (everyone calls him “Fuku Chan”) decided to leave the corporate world and open a bistro he found this place called Kuroneko Tei/くろねこ亭/The Black Cat Restaurant just vacated by its former owner and decided not to change the original name although he cares little for cats!

It was far from easy at the beginning but the black cat brought him good luck in the end!
He refurbished the place little by little, keeping the first floor with a counter seating 7 people free of smoke and creating a private space for partying, eating, smoking, exhibiting local artists and holding mini concerts upstairs!
The establishment being tucked away in narrow side street it has become one of the best known secret places in town!
People are invited to relax and share a word at all times!
The only problem is that the place is dark making photography tough work!

Fuku Chan at work in his tiny kitchen!

The food and wine are definitely French-inspired!

With plenty of solid and reasonable French wines such as this Cote du Rhone/Grenache by Domaine Jean David!

He shows great support to local farmers, fishermen and even artists as a lot of local pottery is used in his restaurant!

Some of the wines lying in wait for you!

Foreigners are welcome (Fuku Chan is a fan of the Yamaha Top Teague Rugby Team!) and forks and knives and chopsticks are available with a nice cat chopsticks rest!

Live sawagani/river crabs!

All kinds of friends seem to bring him local finds!
Yesterday one brought local live sawagani/river crabs!

Italian cuisine is also present with caprese salad!

Local asparaguses sauteed and served with cheese!

Southern French cuisine appears very much with local fish!

Isaki/伊佐木/Chicken Grunt (the fish name!) meuniere!

Fuku Chan had the sawagani drunk live in white wine before deep-frying them as they were!
A true local delicacy!

Even Spanish and Moroccan cuisine find their way in with this tajine paella!

As the menu changes regularly expect new finds and morsels!

To be continued…

KURONEKO TEI
430-0931 Hamamatsu City, Naka Ku, Shinmei Cho, 315-8 (Sakana Machi Street near Shimizu Bank)
Tel: 053-453-9334
Business hours: Lunch, 12:00~16:00 (Friday, Saturday and Sunday only). Dinner, 17:00~23:00
Closed on Tuesdays and fourth Monday
First floor 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

Cakes, 美食, Dessert, Desserts, 茶, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Strawberries, Tea, Tourism

French Dessert with Local Shizuoka Ingredients by Tetsuya Sugimoto in Shizuoka City!

May 9, 2012 dragonlife 2 Comments

Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Reasonable~appropriate
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.

Map (Japanese)

Last Monday I had to visit Tetsuya Sugimoto, one of the very top French Restaurants in the whole Prefecture after lunch to talk with Tetsuya about white asparagus producers in Shizuoka (there is one!).
Having already eaten lunch, I nonetheless could not resist asking for a light dessert with my coffee as we conducted our talks!

The cake was a mousse made with Hon Yama tea grown along the Abe and Warashina Rivers in Shizuoka City laying over light Genoise biscuit/short cake!

The ice cream/sorbet was created with organic Akihime Strawberries from Shizen no Chikara farm in Shizuoka City!
Incidentally all sugar comes from sugar canes grown in Kakegawa City!

A delicious and extravagant dessert in its simplicity!
The perfect dessert for slim-conscious ladies!
Even a chauvinistic male like me loved it!

To be followed…

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
Credit cards OK
HOMEPAGE(Japanese)

Entirely non-smoking!

美食, 観光, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, vegetables, Vegetarian cuisine

Healthy Vegetarian Lunch at Locomani in Shizuoka City (Spring 2012)!

April 30, 2012 dragonlife 2 Comments

Service: Very friendly although a bit shy!
Equipment: Great overall cleanliness
Prices: Reasonable
Strong points: Vegetarian menus. Healthy rice flour cakes.
Completely non-smoking!

Whenever I have to take lunch away from work and that I wish to avoid the great but heavy on my system repasts, the place for a nice, healthy and tasty meal is Locomani only a 3-minute walk away!
They have three great lunch sets. either vegetarian or omnivore, that you can enjoy at all ease inside a comfortable all-wood set-up so conducing to relaxation. Although busy at lunch time, the atmosphere is perfectly clean as no smoking has ever been allowed there!
All the ingredients are carefully selected, most of them local and many organic!

What did I have this time, then?

Rice can be either plain white or genmai/whole. I chose the combination of the two!

Although the menus change regularly the miso soup is always vegetarian and you can expect healthy and yummy tidbits like mushrooms and hijiki sweet seaweed!

And there is always a dish of freshly cooked seasonal greens!

The main dish!
Note that organic red tea is also included!
Now if you are vegan, have a talk with the chef one day when the place is not busy and I’m sure he will know how to satisfy your priorities!

There will always be fresh and often organic salad!

This time I had delicious, crunchy and juicy deep-fried vegetable Imperial rolls!

As you can see, you don’t have to be omnivore to be satisfied!
Even if you are not a vegetarian like me!
Once again I managed to keep myself away from their cakes! LOL

To be followed…

LOCOMANI
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-10-6
Tel.: 054-260-6622
Closed every Wednesday and one Monday
HOMEPAGE/BLOG (Japanese)

RECOMMENDED RELATED WEBSITES

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

Beef, 美食, 野菜, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Veal, 仔牛

French Gastronomy: Veal Liver at Pissenlit in Shizuoka City!

April 28, 2012 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.

Veal is not an easy meat to savor at restaurants in Japan as the Japanese farmers do not usually raise calves the way they do back in Europe or America to obtain a white flesh.
On the other hand veal in Japan is always a tender pink.
The Japanese have always had a special fondness for any veal and veal or beef liver is very much appreciated if somewhat rare.

When Touru Arima/有馬亨さん told me he had just received veal liver fom Fujinomiya City I did not hesitate!
The more for it that we don’t eat any at home! LOL

The veal liver had been sauteed the French way with vinegar and the sauce was prepared with Dijon seed mustard.
Just the way back home in my native Bourgogne!
But the vegetables were definitely Japanese!
The great wedge of bamboo shoot is of course local, slowly fried to a crisp, a very unusual way to cook it in Japan.
So tender inside and so crunchy on the outside! A treat!

Now, the small cabbage is a real organic cabbage harvested very young at Kitayama Farm in Fujinomiya City.
It did require some preparation, though!

Touru Arima/有馬亨さん boiled it a little first to be able to open it carefully. He then filled it with wild boar stew/ragout (the wild boar comes from Shimada City!). He closed the leaves back and sauteed the lot with the liver!
A French delicacy with four ingredients from Shizuoka Prefecture!

A bliss!

To be continued…

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:

-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

美食, Dessert, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, vegetables

French Gastronomy Design: Tetsuya Sugimoto in Shizuoka City, Japan!

April 12, 2012 dragonlife Leave a comment

Map (Japanese)

Tetsuya Sugimoto has gaine a highly respected name in French gastronomy and in gastronomy as a whole in Shizuoka Prefecture and far beyond our boundaries because he has always strived for local products, be they vegetables, meat, seafood or fruit by scouring the whole Prefecture for local producers and fishing harbors.
Even his sugar and salt are made in Shizuoka Prefecture! The vegetables and meat are directly delivered by farmers he has personally visited and the seafood arrives daily fresh caught in the morning.
But what makes the real difference is his constant search for the ideal balance between design, marriage of flavors and simplicity which will encourage the visiting gastronomes to enjoy their food both in ease and awe!

As an illustration let me introduce what I had the pleasure to enjoy on a horrible rainy day I completely forgot for a blissful moment!