Tag Archives: French Restaurants

Bistro, 美食, Dessert, 野菜, 観光, 魚, 農業, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, Shizuoka, Shizuoka agricultural products, Tot-Fait

French Gastronomy: Bistro Premier in Shizuoka City!

March 25, 2012 dragonlife 2 Comments

Service: Very friendly and smiling service.
Facilities: Great overall cleanliness. Superb washroom.
Prices: Reasonable.
Strong points: French and South European cuisine based on local products. Very relaxing place opening onto a large leisure space in Aoba Park Street.

Aoba Park Street/青葉公園 in Shizuoka City is finally witnessing some welcome changes because it has become more attractive to businesses with the advent of bordering Ryogae-cho and Shichiken-cho being noticeably pared down due to recent developments.
The immediate effect is that this large space is slowly but steadily becoming the new gastronomic meeting place in Shizuoka City.
And the latest addition, Bistro Premier is only confirming the trend!

It was opened last December by young talented Chef Tomomichi Gekka/月花智道さん coming from the mother company, Wine Bar Le Vin in Hamamatsu, with the help of young and bubbly Floor Manager, Ms. Eriko Mamiya/間宮恵理子さん, also from Hamamatsu City.

I finally managed to pay them a visit for lunch yesterday!

Incidentally, you can buy take out food there!

The concept is that of a wide counter with a view on the window-paned kitchen and a room with tables at the back for more privacy.
The place is extremely clean and entirely non-smoking!

The white walls make for a very refreshing and relaxing atmosphere at all times.
Considering you can visit the place for a drink and a quick meal up 12:00 p.m., it is a real boom in this busy city!

I chose the 1790 yen lunch (22 US $ or 17 euros).
The food is heavily accented in favor of local ingredients, especially vegetables!
A small salad and bread.

A glass of wine was included. I opted for a solid Pinot Noir from my birthplace, Bourgogne!

Appetizers assortment: Ratatouille, smoked duck and Caprese salad.

Delicious and hot lentils potage!

Budai seabream poelee with an elegant creamy herb sauce!

The broccolini and stick Junior broccoli made for a perfect accompaniment!
So healthy and tasty!

With petit vert Brussels sprouts (a variety created in Shizuoka Prefecture!), Brussels sprouts and cauliflower, a real beauty!

Now, the desserts created by Tomomichi would deserve a visit of its own!

Vanilla ice cream served in mango sauce with fruits…

on which you pour a superb hot cranberry sauce!

Do I need to say that a report on dinner is coming very soon?

BISTRO PREMIER
420-0034 Shizuoka City, Aoi Ku, Tokiwa Cho, 2-4-5 (Aoba Park Street, near the fountain)
Tel.: 054-260-6076
Business hours: 11:30~14:30, 17:30~24:00
Closed on Wednesdays
Credit cards OK

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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

美食, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: Shizuoka Wild Boar at Pissenlit!

February 25, 2012 dragonlife 4 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.

The other day I had another Shizuoka specialty with the Missus at Pissenlit in Shizuoka City: Wild boar!

The Prefecture is teeming with wild boars which are becoming a real nuisance in farms and professionals hunters have to called to help cull them regularly!
This means that restaurants can take advantage of a regular supply of very fresh meat!
The meat came from a wild boar killed by Mr. Noda in Shimada City!

Chef Touru Arima/有馬亨さん simmered it in heady red wine for hours before serving it!

Firm but tender, juicy and so delicious!

Accompanied by white asparaguses and ebi imo gratin! The ebi imo come from the Farm of Mr. Shingai in Iwata City!

Alright, what did the Missus have?

Beautiful pan-fried black bass in light butter and curry sauce!

With steamed organic vegetables from Shizen no Chikara Farm in Shizuoka City!

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

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, French Cuisine, French gastronomy, French Restaurant, Fujinomiya City, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, vegetables, Vegetarian cuisine

Kitayama Organic Farm: Great Chefs meet Great Farmers in Fujinomiya City!

February 7, 2012 dragonlife 4 Comments

Fuminori Nishitani/藤谷文紀 of Nori in Fujieda City, Tooru Arima/有馬亨 of Pissenlit in Shizuoka City and the Hirakakis, Masaaki and Kiko/平垣正明・紀子 at Kitayama Organic Farm/北山農園 in Fujinomiya City!

Today I finally had the honor and pleasure to introduce two of the very top chefs in Shizuoka Prefecture, namely Fuminori Nishitani/藤谷文紀 of Nori in Fujieda City and Tooru Arima/有馬亨 of Pissenlit in Shizuoka City to the Hirakakis, Masaaki and Kiko/正明・紀子, owners and producers at Kitayama Organic Farm/北山農園 in Fujinomiya City!
This had been long in the offing and the three of us decided to drive this Tuesday all the way from Shizuoka City to Fujinomiya City at the very foot of Mount Fuji to visit the Organic Farm of the Kitayamas not only for a formal meeting but also to establish a gastronomic event to take place in the very near future!

The Hirakakis have refurbished this ancient farmhouse on their own!
Both were professional photographers before deciding to venture in organic farming!

Pure water gushing down the slopes of Mount Fuji is one reason why Fujinomiya City is so celebrated for its superlative agriculture!

Having gone through the necessary introductions I made myself scarce after a while to let them discuss their plans.
The two chefs had struck on the idea of a collaboration dinner at Restaurant Pissenlit on the 10th of March based on the vegetables grown by the Kitayamas whose merits I had praised for some time.

Some of their vegetables on the table around which they were sitting…

Delicious pickles from the same vegetables.
Sorry for the fuzzy pictures but it was very dark inside the farmhouse!

More pickles…

While they were deep in talks I took a peek inside a greenhouse behind the farmhouse.
What are these?

All kinds of sliced radishes and turnips left to dry!

Swiss chards!

I came back to find them snacking on dried sweet potatoes!

Artichokes that will be harvested beginning of next summer!

Time had finally come to make a grand tour of the 3 ha where the Kitayamas grow more than 190 varieties of organic vegetables at different times of the year!

Golden carrot!

Burgundy carrot!

Cute orange carrot!

Purple daikon field!

The purple daikon!

To be frank, there were so many kinds I didn’t have the time to write down their names! Shall we call these mini thread purple and white daikon?

Komatsuna!

Romanesco broccoli!

Red daikon field!

Organic cabbages!

Organic red cabbages!

Shimonita leeks field!

Highly valued variety of leek in Japan!

Some of the beauties I took back home!

Looking forward to visiting the Kitayamas again next spring!

KITAYAMA ORGANIC FARM

Masaaki and Kiko Hirakaki
418-0112 Fujinomiya Shi, Kitayama, 3102
Tel./Fax: 0544-25-2795
Mobile phone: 090-2261-8821
HOMEPAGE
Private orders welcome over the phone!

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)
E-Mail: pissenlit2008@ybb.ne.jp
Credit Cards OK
Entirely non-smoking!

NORI

426-0204 Shizuoka Ken, Fujieda Shi, Tokigaya, 864-3
Tel./Fax: 054-641-4778
Opening hours: 11:30~14:00; 18:00~22:00
On reservation only for dinner
Closed on Tuesdays and first Monday
Credit cards OK
HOMEPAGE (Japanese, but do check it for great photographs of the house and garden!)
Entirely non-smoking!

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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,

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Cakes, 美食, Dessert, 金柑, 観光, 農業, French gastronomy, French Restaurant, Gastronomy, Italian Cuisine, Italian Restaurants, Kumquat, Shizuoka, Tourism

Shizuoka Dessert: Kumquat Cakes at Aquavite & Pissenlit!

January 31, 2012 dragonlife 6 Comments

Kumquat tart and Tiramisu as served to the Missus at Aquavite!

Kumquat is kinkan/金柑/”Golden Citrus” in Japanese and it is a major crop in Shizuoka Prefecture. Some are even grown organically!
Just walk in Shizuoka City and you will discover them in many gardens where they are in full season right now!
People eat them under many guises from candied fruit to cakes and even fruit cocktails!
Needless to say that many restaurants vie for fame with cakes created with them!
Here are two creations I just had the pleasure to savor in Shizuoka City:

Italian Cuisine: Kumquat Tart and Tiramisu in Aquavite!

Mine was the same as the Missus’ but presented in a “manly” way! LOL
Both were decorated with cｈocolate, raspberry, vanilla creams and cocoa powder!

Kumquats are a bit of a bother to prepare.
They must first be washed, then cut in two to get rid of their seeds.
Next they need to be lightly boiled and then candied in sugar, alcohol and what else.
Only then can you include them into succulents tarts!

I do not need to introduce tiramisu made by Chef Masaru Aoki/青木勝 as it has become the reference in our city!
They make the perfect marriage, either savoring it separately or topping the tart with some on your fork (or spoon!)!

French Cuisine: Kumquat Pound Cake and Black Tea Sorbet at Pissenlit!

Chef Touru Arima/有馬亨 decorated his creation with raspberry and vanilla creams as well as local strawberry and organic mint leaves!

This pound cake must have required quite some preparation with the inclusion of finely chopped candied kumquats!
The kumquats were grown in Mariko, Ｓhizuoka City, an area also famous for its black tea where it was first planted in Japan back in the 19th Century!

Attention to details! You just don’t know where to start from!
I did savor the candied kumquat first as I didn’t trust my sense of balance!
After that it was an exquisite exercise in demolition!

Black tea sorbet made for another perfect marriage with the pound cake, although I tended to eat it separately.
It was a pleasure later to scoop it carefully with whatever was left on the plate! LOL

AQUAVITE
420-0034 Shizuoka Shi, Tokiwa-cho, 1-2-7, Tomii Bldg. 3F
Tel. & fax: 054-2740777
Opening hours: 11:30~14:00 18:00~22:00
HOMEPAGE (Japanese)
Credit Cards OK
Non-smoking private room available!

Service: Excellent and very friendly
Facilities: Great cleanliness overall. Small but beautiful washroom
Prices: Reasonable to expensive.
Strong points: Great use of local products, especially organic vegetables. Top-class Italian wines. Private room for~8 people
—————————–
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)
E-Mail: pissenlit2008@ybb.ne.jp
Credit Cards OK
Entirely non-smoking!

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美食, Dessert, 野菜, 観光, 農業, French gastronomy, French Restaurant, Gastronomy, Jam, Japan, Japanese Gastronomy, Shizuoka, Tourism

Jams with Shizuoka Products at Pissenlit!

January 30, 2012 dragonlife 10 Comments

Humans made jams the moment they tried to preserve the fruits and vegetables they found in abundance but couldn’t eat up.
Making jams was a traditional and seasonal occupation in many homes all over the World until not so long ago.
Then people got busier and had no longer the time or will to prepare them, what with the constant supply available in shops.
On the other hand this ready availability meant a loss in quality, added preservatives and a total lack of traceability.
Finally the time has come when most of us are looking for the real products although most of us still don’t have the time or will to create them.
Before opening his Restaurant Pissenlit in Shizuoka City Chef Touru Arima/有馬亨さん used to make more than 70 kinds of jams in the big hotel he used to work.
Having developed a personal relation with local producers he has been able at long last to concoct real jams for the pleasure and health of his customers!

It is my pleasure to introduce here the first batch! More are to follow!

Mateta Tomato (Iwata City) jam.
The beauty of this jam is that it can also be used as a condiment or sauce!
Actually all jams can be utilized in such manners, too!

Benihoppe Strawberry jam.
Benihoppe Strawberries first appeared in Japan in Shizuoka Prefecture in 2002 and are considered the best in this country for their perfect balance in taste!

Aoshima oranges (Mikkabi) jam.
Mikkabi in the western part of Shizuoka Prefecture is called Orange Town!

Hon-yama Green Tea jam.
Hon-yama tea is grown along the Abe and Warashina Rivers in Shizuoka City!
The whole Prefecture of Shizuoka is the main (45%) tea growing region in Japan!

All jars contain about 150g.
Mateta Tomato Jam: 1,300 yen
Benihoppe Strawberry Jam: 850 yen (mini jar for 350 yen)
Mikkabi Orange Jam: 500 yen
Hon-yama Green Tea Jam: 700 yen (mini jar for 250 yen)

All jams can be purchased at Pissenlit Restaurant or ordered by phone or e-mail!

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Chiocolat, 美食, Dessert, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomy, Japanese Gastronomy, Restaurants, Saint Valentin, Shizuoka, Shizuoka agricultural products, Tourism

Saint Valentine Chocolates with a Difference: Shizuoka Tea Chocolates at Pissenlit!

January 28, 2012 dragonlife 4 Comments

No less than 3 types of Shizuoka St. Valentine Chocolates!

Saint Valentine is coming near!
Now, all those chocolates that will tempt you might make you think twice about that waistline of yours…
BUT, how about offering and savoring both healthy and delicious chocolates?

Chef Touru Arima/有馬亨さん is putting no less than 3 varieties on sale at his Restaurant, Pissenlit in Shizuoka City, and also takes orders through phone calls and e-mails!

Chef Arima in his kitchen!

The chocolate before the cut!

The chocolate is of the soft type covered with very fine tea powder produced in Shizuoka!

The dark chocolate covered with fine green tea powder.

The white chocolate covered with houji tea.

The Three Graces:
Front: Namaiki Noir (Green tea powder on DGF Yucatan Chocolate)
Top left: Namiki Vert (Green tea powder on Varona Ivoire Chocolate)
Top right: HOUJI (Houji tea powder on Varona Ivoire Chocolate)

All chocolates come at 1,100 yen for 24 pieces in their own box!

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美食, Dessert, Desserts, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Tourism

French Desserts with Shizuoka Products at Pissenlit in Shizuoka City!

January 24, 2012 dragonlife 8 Comments

Chef Toru Arima/有馬亨さん at Pissenlit in Shizuoka City is not only famous for its great use of local vegetables and fruit but also for his exquisitely balanced desserts created with local products!

Once again the other day saw an embarrassment of choices!
What did we order?

The Missus wanted something light and refreshing so she opted for the chilled strawberry soup!
Shizuoka Prefecture is known all over Japan for its superlative strawberries!
Having access to such fresh and high quality fruit is truly extravagant in this country!

Strawberries were served over a transparent luscious jelly with strawberry coulis generously poured over them to be completed with a spoonful of sophisticated strawberry sorbet and organic mint leaves!
It was difficult to understand whether you were drinking or eating it!
Strawberries are winter fruit in Japan, but you don’t need a warm weather to appreciate such a dessert!

As for me I chose to challenge a dessert that allies influences from France, China and Japan: Egg tart plate!

The eggs used in this creation are produced organically by Mr. Horita in Okabe, Fujieda City!
The tart literally melts inside your mouth.
Combined with the fruit sauces it becomes a beautiful battle between conflicting savors!
I know a lot of Chinese friends who will be converted!

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Must-see tasting websites:

Buckwheat, 美食, 野菜, 蕎麦, 観光, 農業, French gastronomy, Gastronomy, Japan, Restaurants, Shizuoka, Shizuoka Cuisine, Tourism

French Gastronomy: Buckwheat Crepe and Mousse and Duckling Declinaison at Pissenlit in Shizuoka City!

January 22, 2012 dragonlife Leave a comment

France meets Japan!

You (almost) do not need to import ingredients for superlative French Cuisine in Shizuoka as demonstrated by Chef Toru Arima/有馬亨さん in this Declinaison/Marriage of buckwheat Crepe and Mousse and Duckling.

Buckwheat/soba/蕎麦 is increasingly grown in Shizuoka Prefecture and Chef Arima discovered a producer called Mr. Sugio/杉尾さん who lives on the other side of Abe River in Shizuoka City!
As for duck and ducklings they do need to be imported unless you wish for a useless extra expense!

Chef Arima had prepared the buckwheat mousse separately.
He made a small buckwheat galette in true French fashion and wrapped it around the mousse.
He placed the whole in the middle of the plate and surrounded it with duckling aiguillettes/thin slices, organic greens from Shizuen No Chikara Farm and boiled buckwheat seeds seasoned with a lukewarm vinaigrette!

The buckwheat mousse inside was so smooth, sophisticated and light!
A truly extravagant appetizer although it would provide for a main dish to many!

Actually as an Amuse-bouche (I should say, “teaser”!) Touru served us a combination of violet sweet potato potage, gougere and Serrano salami!

The next dish will introduced soon! LOL

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French Gastronomy: Shingai Farm’s Ebi Imo in high-class Gastronomy at Pissenlit in Shizuoka City!

January 13, 2012 dragonlife Leave a comment

Ebi Imo Terrine!

Ebi imo, a variety of taro, originally was a “Kyo-sai”, that is a vegetable grown in Kyoto, but the City of Iwata in Shizuoka Prefecture grows 80% of the whole Japanese crop these days!
Usually you one will see it served at high-class Japanese restaurants but Chef Toru Arima/有馬亨さん decided it was about time to experiment with them in French Cuisine and ordered some from Shingai Farm, one of the most celebrated growers in Iwata City!

I had the pleasure to savor it in two dishes yesterday at lunch with my japanese Missus!
The first opportunity came as a dish of its own; Ebi Imo Terrine!
The terrine had been made with pre-steamed Ebi imo packed inside a terrine dish lined with cold bacon and served with concasse Mateta Tomato and fresh cream.

No wonder Japanese high-class restaurants use them: The texture, although extremely fine, did not interfere with the solidity of the vegetable which stays firm in spite of a soft bite. As for the taste it is definitely more sophisticated than a usual potato. Its white-grey color also means you can combine it with a lot of colored ingredients.
Served with concasse (roughly broken) Mateta Tomato (from Shizuoka) and fresh cream, it made for the perfect starter, although it would well qualify for a main dish!

The second opportunity saw it served with young wild boar stewed in red wine!

Ebi Imo Gratin Dauphinois!

It just shows that true gastronomy is unlimited when you have superlative ingredients!

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Memorable Gastronomy with Shizuoka Products in 2011!

January 3, 2012 dragonlife 2 Comments

Fujiyama Wagyu Beef, Utogi Wasabi and Ameera Rubbins Pearl Tomatoes!

2011 was an eventful year for many reasons, some unwanted, even dreadful, and others more conducive to social happiness. I would prefer to remember the latter to help nurture a positive attitude towards a future we cannot predict! Being a convinced agnostic hedonist does help but I’m sure that gastronomes, whatever their credo, will realize how lucky we are in Shizuoka to be able to attain to ever-growing pleasures with seemingly simple local ingredients!
Here is a proposal for a full course, albeit a long one, representative of a dinner I would have enjoyed in 2011!

APPETIZERS/STARTERS:

Rainbow Trout Sashimi Plate!
These rainbow trouts are raised by Mr. Kunugi in Fujinomiya City!

in any repast drinks are most important as they are they insure the link between the dishes!
Japanese sake brewed by Takashima Brewery in Numazu City!
These labels are of a particular interest as they advertized the edible seaweed varieties found in Shizuoka Prefecture!
Note: For friends who may not drink alcohol I would recommend ginger ale made with Shizuoka-grown ginger or Shizuoka green (and black!) tea under various forms!

Tomato Tempura!
Uzu Izakaya in Shizuoka City serves it regularly with organic tomatoes seasoned with home-made yuzu koshio paste!

Sakekasu tempura!
Setsugekka Soba Restaurant in Shimada City serves this tempura concocted qith sake lees produced by their neighbors at Oomuraya Brewery!

Carrot Soup and Carrot Leaves Mousse on a Tomato Bed!
All vegetables are organic served at Pissenlit in Shizuoka city making use of the whole vegetables!

Vegetables in Banya Cauda style!
As served at Piatto in Shizuoka City! All vegetables are organic and grown in Shizuoka!

FISH & SEAFOOD

Steamed Black Bass/Suzuki/鱸 from Suruga Bay and vegetables by Mr. Furuya in Asabata, Shizuoka City!
As prepared and served by Cham Chinese Izakaya in Shizuoka City with a light warm vinaigrette!

True Seabream/Madai/真鯛 with cockles and vegetables, all from Shizuoka!
As served Italian-style by Il Castagno in Shizuoka City!

Imperial Prawn/Sakura ebi/車海老 Tempura!
As served by Setsugekka Soba Restaurant in Shimada City!

MEAT

Fujiyama Wagyu Beef, Utogi Wasabi and Ameera Rubbins Pearl Tomatoes!
As prepared by the Missus and I!
Fujiyama Wagyu is one of the thirteen varieties of wagyu bred in Shizuoka Prefecture which positively compare to Kobe Beef!
The wasabi is grown by Maruichi Farm in Utogi, the birthplace of this most remarkable ingredient!
The Ameera Rubbins Pearl Tomatoes are grown in Iwata City!

Foie gras poele on Corn Galette with Madeira Sauce!
This can qualify as an extravagant appetizer too!
The galette was concocted at Pissenlit in Shizuoka City with high-grade Kankanmusume Corn grown by Chouchou Farm in Iwata City!

Jidori Chicken Poêlé served with a Old Mimolette Cheese topping!
Fuji City is famed for its Jidori Chicken and Gentil in Shizuoka City serves it in extravagant simplicity with a topping of 24-months old Mimolette Cheese!

DESSERTS

Soy sauce and Brown Sugar Mousse Cake, Frozen Organic Mandarine and Lemon Sorbet!

Tetsuya Sugimoto in Shizuoka City is a master of off the beaten track desserts!
The soy sauce is created by Amano Company in Gotemba City and the brown sugar is made with sugarcane grown in Kakegawa City. As for the mandarine and lemon, they are of course organic!

Carrot Crème Brulée and Mandarine Caramelisée!

As served at Pissenlit in Shizuoka City. Both the carrot and mandarine are organic!

Organic Carrot ice Cream!
This could be served as an appetizer, a refresher between dishes or a dessert at Comptoir de Bios in Shizuoka City!

Pheasant Egg Pudding and brown Sugar ice Cream!
Again created by Tetsuya Sugimoto in Shizuoka City with pheasant eggs produced in Hamamatsu City and brown sugar made from sugarcane grown in Kakegawa City!

Naturally I still have missed a lot and I sincerely hope I will be able to introduce other discoveries by the end of this year!

RECOMMENDED RELATED WEBSITES

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美食, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

French Gastronomy: Shizuoka Products at Pissenlit (Winter 2011~2012)!

January 3, 2012 dragonlife Leave a comment

Organic Cauliflower and Cod Sperm Sacs Puree topped with same Sperm Sacs Poeles and steamed curry cauliflower!

Planning a “quick light” lunch at Pissenlit in Shizuoka City always smacks of jumping into a trap of your own making…
This time I had originally asked for a plate of steamed organic vegetables, but from the moment Chef Toru Arima said he had the perfect appetizer for this cold day it was a quick slide down the gastronomic slope!

The cauliflower was nonetheless organic from Chizen no Chikara in Shizuoka City and its marriage with Cod “shirako/Sperm Sacs” (sorry, but this is the true meaning!) into a smooth puree contributed into a beautiful contrast with the crispiness enveloping the unctuous same sperm sacs topping it and the light bite of more steamed cauliflower seasoned with a light curry sauce!

My initial wish was granted with a dish of steamed organic vegetables and a Suruga Bay “te-naga ebi/Japanese Scampi” on a couscous bed!

Sorry for the fuzzy picture!
I just wanted to show the meat of the scampi lodged in the middle of a red squid ring atop the couscous bed!

Beautiful steamed organic vegetables emphasized by a light warm vinaigrette fighting for attention with the Scampi!

The Scampi is not ready to let my fork pitch into the couscous without a fight!

Morocco flirting with Shizuoka! Toru had introduced small pieces of Shizuoka strawberries into the couscous for the perfect sweet and salty balance!
By then, I was ready to fall into the next trap!

“I have the right light meat dish for you!” (he said that before, didn’t he?)
And for my masochistic pleasure he was right:
Shizuoka “Jidoori” chicken poele atop organic potato puree and organic shiitake from Shizen no Chikara Farm!

Demolishing this beautiful piece montee was such a sweet vengeance!
The Shiitake being fresh, it was very tender and each piece of it made for the perfect receptable for the potato puree!
I should have perhaps tried to eat it together some chicken in a single forkful, but I took my time!

There was only one way to escape from the clutches of another dessert: coffee and mignardises!

Home-made Shizuoka Orange jelly, and soft chocolates! The green one is coated with Shizuoka Hon-Yama Green Tea!

It will be a pleasure to meet you again in another self-inflicted trap of mine soon!

RECOMMENDED RELATED WEBSITES

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美食, 野菜, 観光, 農業, Fujinomiya City, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Tourism, vegetables, 富士宮市

Healthy French Gastronomy in Shizuoka City: Le Comptoir de Bios-s by Bio Farm Matsuki! The Dinner!

December 10, 2011 dragonlife Leave a comment

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

As promised here is the dinner report at Le Comptoir de Bios-s, the new restaurant opened on November the 2nd in Shizuoka City!
I also had the pleasure to meet the man who made it all possible!

Kazuhiro Matsuki/松木一浩さん

Kazuhiro spent a long time in Paris working for such elevated establishments as Taillevent and Joel Robuchon before coming to Shizuoka instead of his native Nagasaki thanks to his wife hailing from our prefecture and establishing an organic farm called Bio Farm Matsuki in Fujinomiya City.
Since then the venture grew and grew. After Restaurant Bio-S and Bio-Deli he opened Le Comptoir de Bios-S in Shizuoka where he makes a point to appear three times a week to serve and socialize with his customers, thus establishing a direct contact from producer to consumer.

The whole place is very reminiscent of a modern cafe-restaurant in France with sober but comfortable tables and seats along the wall or the large bay windows.

You can read (part of) the menu on the wall while your companion is poring through it!

But the place to be is the counter where you can socialize with the staff and your neighbors in a very easy-going and animated atmosphere.

And looking at your food being prepared is always good fun!

Now, their wine list is worth a careful perusing!
I discovered a wine from my own home in Cote Chalonnaise: Rully, Domaine Dureuil-Jeantha, “Maizieres”, 2009, White!

One more reason to patronize the place! This white wine almost drank like a premium sake!

The menu might look short to some but the quality is not easy to emulate. But even a big appetite like mine was to be satisfied!
Another great quality of the staff is that they help you by offering you sets combining dishes on the menu although it is not mentioned or point out when to eat only half of a dish when it is obviously designed for two!

Smoked chicken by Aoki Farm in Fuji City.

Fried organic vegetables from Bio Farm Matsuki and red squid from Suruga Bay.

Organic greens from Bio Farm Matsuki.

Raw mushrooms from Hasegawa Farm in Fuji City.

My second dish was all Shizuoka Prefecture again!

Organic Red Moon Potato Fries with real home-made mayonnaise! The potatoes are fried with their skins!

A terrine of wild boar caught on Amagi Plateau in northern Izu Peninsula!
A beauty that would make a lot French people envious!

My third dish was a trip to Italy: Cooked and grilled organic vegetables with bania cauda sauce!

I actually took a picture of the chef preparing them!

Different tubers and radish.

Organic potatoes and carrot and bania cauda sauce.
If you are a vegan just ask for olive oil!

Radish, spinach and burdock root.

I still had enough space left for another French treat: Chicken Liver Paste!

From the same chickens bred in Aoki Farm in Fuji City!

The desserts will be for my next visit!
Once again I will let the pictures speak for themselves!

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

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Chicken, 美食, 野菜, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Fujinomiya City, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Tourism, vegetables, 富士宮市

Healthy French Gastronomy in Shizuoka City: Le Comptoir de Bios-s by Bio Farm Matsuki!

November 17, 2011 dragonlife Leave a comment

When Fujinomiya City-based Bio Farm Matsuki decided to open their new restaurant in Shizuoka City on the 2nd of November they certainly did a great favor to its inhabitants!
Not only did they adorn the City with a new and elegant venue at very reasonable prices, but they also and mainly offered health to their customers through first-class fresh products from Shizuoka Prefecture, and this in a completely non-smoking space!
But their greatest quality is that they are the newest establishment proving that there is a true Shizuoka Gastronomy in Japan!

Smiling and so kind staff!
Le Comptoir is located very near Shizuoka JR Station in an increasingly fashionable and well-lighted area of the City just behind the former abode of the last Tokugawa Shogun.

The design is very reminiscent of France with a large counter and high stools…

and a large blackboard with the recommendations of the day!

As you enter have a good look at the organic vegetable cookies…

and a few organic vegetables from Bio Farm Matsuki in Fujinomiya City you will be tempted to cook back home!

Simple, warm and elegant settings at tables from which you can peek outside through large bay windows!

I finally found the time to pay them my first visit for lunch today and I was gratified to discover they served wine by the glass even at lunch time!

I chose the chicken main lunch set from a very reasonably priced menu which came with corn potage first.
Incidentally all vegetables are organic and are grown organically at Bio Farm Matsuki in Fujinomiya City!

Such an appetizing and healthy dish!

Asahi Doori chicken from Fuji City sauteed with Champagne vinegar!

Splendid salad consisting of cute greens and…

Red Moon potatoes and onion!

The lunch course also included bread or rice but I had to order the dessert of the day: Carrot ice cream! So soft and delicious! Could be served at any time of a large repast!

And coffee served as it should be with real cream and sugar!

Dinner report coming very soon!

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Fuji No Kuni Gastronomic Fair in Fuji City (September 2011)

September 23, 2011 dragonlife Leave a comment

On September 22nd another “Fuji no Kuni” Gastronomic Fair was held under the auspices of the Shizuoka Prefecture Economy & Industry Bureau at Maison De Anniversaire in Fuji City to support the local food and producers.

As the event started at 7 p.m. I arrived a bit early at Shin Fuji Station where I was greeted by a beautiful sunset!
As the site of the event took place high at the foot of Mount Fuji I did well to reach the Station at 6 p.m.!

Arriving early gave me ample time to greet some friends and acquaintances like Mr. Sano, owner of Sanoman Co. in Fujinomiya City!

It also allowed me to survey the dining room and have a look at the menu and appetizers on my plate before exchanging business cards with many another guest. Actually most guests, representing companies or coming as individuals, had some kind of direct relation with the economy and agriculture of Shizuoka Prefecture.
Incidentally, the appetizers were Mangenton ball in escabeche from Sanoman Co. and the chicken roulade was made with Koshamo chicken from Aoki Farm in Fuji City!

The beer that day was brewed by Stephan Rager at Bayern Meister Beer Co. in Fujinomiya City!

And the Japanese sake was provided by Fuji-Takasago Brewery in Fujinomya City!

A honjyozo called “Raku/楽/Enjoy Yourself!”

Guests including some celebrities taking their seats in all informality.

The MC of the day: Mrs. Kyouko Ishigami, a Shizuoka sake expert!

The dinner started with a vegetable and salmon trout jelly terrine and organic salad!

The salmon trout was bred by Kunugi Fish Farm and all the organic vegetables were grown by Mtsuki Bio Farm, both in Fujinomiya City!

Each producer involved in the preparation of the repast introduced their venture on the mike: Mr. Sano of Sanoman Co.

Beautiful mushroom soup with imo/taro. The mushrooms were cultivated by Mr. Hasegawa in Fuji City!

Madai/Seabream (brought from Yui, Shimizu Ku, Shizuoka City) poelee with a galette of sakura shrimps from the same harbour. The vegetables are of course from Matsuki Bio Farm and the bacon from Sanoman Co.

For a closer view!

Charcoal-grilled Izu Venison Roast from deer meat processed by the Izu City Food Processing Center!

Very French in concept! And delicious!

The representative of Fuji-Takasago Brewery in Fujinomiya City!

The dessert!

Shizuoka Fig Millefeuille with blueberry sauce!

Financier!

A very interesting dinner indeed introducing all the good ingredients from Shizuoka Prefecture!

I wonder where they are going to hold this monthly event next time!

美食, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomy, Hamamatsu City, Tourism

French Bakery & Restaurant: Ema L’Estaminet

August 11, 2011 dragonlife 4 Comments

Service: Extremely friendly and attentive
Equipment: Supreme cleanliness and beautiful amenities
Prices: Reasonable. Very good value
Strong points: French gastronomy conceived mainly with local seasonal products. Beautiful bread baked on site! Parking available.
Entirely non-smoking!

Hamamatsu City contrary to Shizuoka City is spread all over the country and if you don’t have a car you will need either a taxi or a train to reach your destination!

Fortunately, my good friend, Bernard Herberle, Patissier/owner of Abondance, was on hand not only to drive me around but also to make me discover a gastronomic pearl with an unusual concept: Ema L’Estaminet!

Ema for short is both a French Bakery and a French Restaurant!
As a bakery (and a cafe) it is open from 10:00 to 16:00 although the bread will have practically disappeared by 14:00!
As a restaurant it is open from 11:30 to 13:00 (last orders), but it can sit only a maximum of 24 guests and if you want to have access to the whole menu, you had better reserve well in advance for a lunch at 12:00!

When the two of us arrived at 12:00 sharp the owner/chef/baker Yuusuke Ema/江間裕輔 greeted us with a great smile.
In fact, he and his gentle wife are models of absolute natural civility whatever you are, buy or order!

There was already not much left of the beautiful bread,…

and even less of the succulent-looking viennoiseries and cakes!
Yuusuke wakes up every morning to start baking his bread and will be busy at his establishment until 6 in the evening. No wonder the place is absolutely spotless!

The Master Of The House!

You can either sit at tables with chairs or sofa or sit at the minuscule counter!

There is a single menu everyday for 2,000 yen (~23 US$) with a large appetizer plate, a main dish, a dessert of the day and a drink (with a little extra fee for some)

You may have as much as bread as you wish!

As for the main dish you have at least a choice of 9 dishes! Bear in mind that some will disappear faster than others, so come early!

Check the extra card for more drinks (very reasonable including wine!).

The appetizer plate!

Look at the rillettes which took me back to France!

The bread basket will be kept refilled as long as you want!

After some soul-searching, Bernard opted for the Fricassee de poulet, local chicken fried and cooked in cream sauce with mushrooms, a typical French country dish!

For a closer look!
Don’t worry Bernard was very kind to offer me a piece!
Tender, succulent and beautifully balanced!

It was a touch and go with the Tourte de Poisson et Salade, but I finally ordered the Roti de Porc/ Pork Roast!

Shizuoka Prefecture has some extravagant pork. This particular one is Ohara Pork bred in Hamamatsu City!

As simple as it might look it is not an easy dish to prepare as the balance needs a perfect mastery of one’s skills!
Moreover, the vegetables are cooked in refreshingly traditional French manner in their sauce and juices!

Although the dish is wholly French in concept and ingredients, I would dare quite a few chefs back home to attain this mastery in presentation!

The dessert always comes a surprise as it is not announced on the menu!
Pineapple and verveine (verbena) jelly!

A beautiful dessert for a hot summer!

Well, this is only the first visit and I’m afraid (I’m not, actually! LOL) I will have to travel once and again all the way to Hamamatsu City for these beautiful seasonal lunches (and get surprised every time!)!

To be continued…

EMA L’Estaminet
431-3115, Hamamatsu City, Higashi Ku, Nishigasaki, 1088-1 (within walking distance from Nishigasaki Station, Entetsu Railway Line)
Tel.: 053-433-7700
Business hours: !0:00~16:00 (Bakery)
11:30~ 13:00, last orders (Restaurant)
Closed on Sundays and last week of August

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