Tag Archives: Hamamatsu City

美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Hamamatsu City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Hana No Mai Brewery-Tokubetsu Junmai Cenova 2nd Anniversary

October 13, 2013 dragonlife Leave a comment

hanan No Mai, located in Hamamatsu City, is the largest sake brewery in Shizuoka Prefecture and makes a good use of all events in our Prefecture to well their products.

Cenova Department store in Shizuoka City just celebrated its 2nd Anniversary and like for the opening and 1st Anniversary hana no Mai produced a tokubetsu Junami limited to 100 numbered bottles. I got No 11!

“Local Souvenir”!

Hana No Mai Brewery has a habit of printing the exact bottling date on their labels!

Rice locally grown
rice milled down to 55%
Alcohol: 15~16 degrees
Bottled on September 30th 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Assertive and fruity. Custard
Body: Fluid, lightly sirupy
Taste: Soft attack at first, immediately followed by puissant junmai petillant warming up back of the palate.
Fruity and dryish. Custard, macadamia nuts, almonds, oranges.
Lingers for a while before softly disappearing with more macadamia nuts and ornages.
Takes a small back step with food on a slightly drier note with more dry oranges.
Away again from food sees a solid appearance by chestnuts.

Overall: A typical sake from Hana No Mai Brewery with a comparatively soft approach.
A sake probably best enjoyed before food.
Should please younger people and ladies alike.
A sake fit for beginners, too.
Would make for a beautiful sweet aperitif when chilled!

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Shop with Intent by Debbie
BULA KANA in Fiji
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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Kumpai Brewery-Momiji Junmai Ginjo Genshu

September 28, 2013 dragonlife Leave a comment

Kumpai Brewery in Shizuoka City for all its being the smallest one in the Prefecture is a brewery you have to keep a constant eye on because of its superlative seasonal and limited products!
Fall is about to come and soon the Japanese maples trees/momiji/紅葉 will turn red, hence the name of this brew!

Actually, the hiragana writing “もみじ” makes for an evenb better design!

Rice: Biyama Nishiki
Rice milled down to 50%
Dryness: – 5 (very sweet by Shizuoka standards!
Alcohol: 17 degrees
Bottled in September 2013

Clarity: Very clear
Color: Light golden
Aroma: Light, fruity and complex: pears, apples.
Body: Fluid, slightly sirupy
Taste: Well-rounded and fruity attack.
Complex. Fruity and sweetish: pears, almonds, apples, macadamia nuts.
Sweetish at first but takes a leave on a drier note with little haste.
Tends to veer onto a drier turn with food.
Very easy to drink in spite of the high alcohol content.
The junmai petillant is discreet, too, making for a sake eminently enjoyable on its own.

Overall: An intriguing sake by Shizuoka standards which do not usually offer negative dryness.
Chilled, it would be enjoyed as a great aperitif, at room temperature would turn out as a beautiful digestif.
Eminently enjoyable both with salty food, especially cheese, and sweet food, notably with chocolate.
Greta with food but I’m convinced it should be enjoyed on its own especially as a night cap if you sleep on your own or as a great love drink with special company!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Hamamatsu City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Hana No Mai Brewery-Homare Fuji Junmai Sekai Isan

September 23, 2013 dragonlife Leave a comment

Although Mount Fuji is far from Hamamatsu City, as Hamamatsu City is inside Shizuoka Prefecture they also felt compelled to mark the event, Sekai Isan/World Heritage!

This sake is 100% Shizuoka-made with Shizuoka-grown Homare Fuji rice, local water and Shizuoka yeast!

The brewery advertised this particular brew as slighly dry and light in approach!

Rice: Homare Fuji (Shizuoka-grown)
Rice millled down to 60%
Alcohol: 15~16 degrees
Bottled on August 1st, 2013

Clarity: Very clear
Color: Very light golden hue
Aroma: Discreet, hard to catch. Fruity. Rice
Body: Fluid
Taste: Dry fruity well-rounded attack.
Complex.
Almonds, coffee beans, vanilla, apricots.
Very light in approach, almost feminine.
Disappears quickly.
Tends to take a step back with food with a drier character.

Overall: A typical Hana No Mai Brewery sake who tends to produce sake to attract a younger or feminine clientele.
As they do export a lot to the States and Canada in Particular, their sake, including this one, are conceived for a wide-ranging market.
very pleasant and easy to drink at all seasons, preferably slighly chilled.

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Beer, Beer Brewery, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Gotemba City, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Shizuoka Beer Tasting: Gotemba Koogen Brewery-Tamori Cup Beer

August 27, 2013 dragonlife Leave a comment

“Tamori Cup Beer” is a limited/private label to commemorate a famous Yacht Race called Tamori (famous Japanese Comediann/TV MC) Cup by Gotenba Kogen Beer Co Ltd. (actually the brewery itself owned by Yonekyu Company is located in another location in Gotenba City).

Gotemba Koogen Brewery is located at the foot of Mount Fuji!

Product name: Tamori Cup Beer
Unfiltered, unpasteurized.
Ingredients: barley and wheat malt, hops, yeast
Volume: 330 ml
Alcohol: 5.5%

Clarity: Very clear
Color: Deep apricot orange
Foam: Thin longish head. Fine bubbles
Aroma: Dry and fruity, assertive, sharpish. Bread, oranges.
Taste: Deep ale-like attack. Refreshing.
Bread, oranges.
Lingers for a while before disappearing on a slightly nutty dry note.

Overall: Very refreshing but deeper than a thirst-quenching low alcohol beer.
Its ale-like approach makes it both fit to drink on its own or with food any time of the year.
Although quite japanese in approach, should please European tasting buds

Gotenba Kogen Beer Co., Ltd.
719, Koyama, Gotemba-shi, Shizuoka-ken, 412-0033
Tel 0550-87-5500
Homepage (English/also exists in Japanese)

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BULA KANA in Fiji
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,

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Shizuoka Beer Tasting: Hamamatsu Tenjingura Brewery-Porter Ieyasu Kun

August 24, 2013 dragonlife Leave a comment

Hamamatsu Tenjingura Brewery have come up with new labels for its 3-beer range!

First of all they have changed the name of the beers to Ieyasu Kun, the new mascotte of Shizuoka Prefecture in remembrance of Tokugawa Ieyasu Shogun who retired to Shizuoka in the first half of the 17th Century!

As shown until next week at Matsuzakaya Department Store in Shizuoka City the label picture Mount Fuji which has just been accepted as the new UNESCO World Cultural Heritage!

Ieyasu Kun!

Product Name: Tenjingura Beer-Porter/Ieyasu Kun
Unfiltered
Ingredients: Grain malt, Hops
Volume: 330 ml
Alcohol: 4.5%

Clarity: opaque but very clean
Color: very dark rich dark brown/coffee
Foam: Thin head but keeping longer than expected
Aroma: light. caramel, roasted grains
Taste: Well-rounded rich dry attack:
Complex: roasted grains, whole bread, roasted nuts, hints of macadamia
Pleasantly lingers inside the palate with a fizzy feeling before ending on a drier note.
Thoroughly enjoyable on its own chilled or even at room temperature.
Marries well with heavy food thanks to its dry lighter than usual taste for a porter.

Overall: A highly pleasant craftbeer which will be enjoyed by both gender of any age. Can be used as a thirst quenching porter.
I particularly enjoyed it as an aperitif with a potato and bean salad! Should go well with cold meats, too!
Do not forget to collect the label!

Tenjingura/Hamamatsu Brewery Co. Ltd.
430-463-3851 Hamamatsu City, Naka Ku, Tenjin Machi, 3-57
Tel.: 053-4616145
Fax: 053-463-3851
HOMEPAGE (Japanese)
Business hours: 10:30~21:00
Closed on Tuesdays

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French Pastry: “Splendeur by Bernard Heberle at Abondance Patisserie in Hamamatsu City!

November 20, 2011 dragonlife Leave a comment

My good friend, Bernard Heberle, the owner/chef of Abondance Patisserie in Hamamatsu City has recently been elected the best patissier in Shizuoka Prefecture (almost 4,000,000 souls) by the biggest Food Blog Community in Japan, namely Tabelog!

Not only he is a first-class Patissier, but he also makes use of local products whenever possible, especially eggs, milk and fresh fruit!

He was kind enough to send me his latest creation with the following comments in French:
“Voici le dernier nouveau.
Splendeur. À la base de noisette croquante sur un mousseux aux fèves de Tonga. Avec un biscuit dit “Dauphinois”
Au plaisir.”
“Here is my new creation/
Splendeur/Splendor. With a crakling almond base on a mousse made with Tonga beans atop a biscuit called “Dauphinois”.
Best regards!”
He forgot to mention the cute little chocolate macaron and the golden leaves!

ABONDANCE
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
HOMEPAGE

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Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
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-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

花の舞酒造, Hamamatsu City, Hana no Mai Brwery, Japanese Gastronomy, sake, Sake Brewery, 浜松市

Shizuoka Sake Tasting: Hana No Mai Brewery-Junmai Shiboritate Genshu

March 7, 2011 dragonlife Leave a comment

Hana no Mai Brewery in Hamamatsu City ‘ the largest Sake Brewery in Shizuoka Prefecture and export a sizeabkle amount abroad.
For quit some time they have been breweing their sake with their own ingredients. They grow their own Yamada Nishiki rice in the same city, uses Shizuoka yeats and the local water!

They produce also many limited brews such this nicely warpped “shiboritate/newly pressed” Junmai (no alcohol added) Genshu (no water added!

Rice: Shizuoka-grown Yamada Nishiki
Rice milled down to 60%
Dryness: +3
Acidity: 1.8
Alcohol: 16~17 degrees
Bottled in October 2010

Clarity: Very clear
Color: Very faint golden hue
Aroma: Fruity and asserive. banana, pineapple, custard
Body: Fluid
Taste: Strong fruity alcohol attack.
Warms back of the palate.
Dryish and strong junmai petillant.
Lingers for a short while with lots of almonds and coffee beans. Oranges, Macadamia nuts, hints of dark chocolate.
Drinks well with food with more Macadamia nuts.

Overall: Unusually strong sake for Hana No Mai Brewery.
Straightforward and fruity.
Tends to vary with food.
Best appreciated with strong taste food, although the latter might influence the taste.
A good sake for Izakayas!

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
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Shizuoka Sake Tasting: Hamamatsu-Tenjingura Brewery/Shusseijyo Aki Agari Tokubetsu Honjozo

October 18, 2010 dragonlife 2 Comments

Hamamatsu-Tenjigura was the oldest Sake Brewery in Hamamatsu City until it started absorbing all the neighbouring cities.
It stands in Shizuoka Prefecture for having the only “Brewmistress”!

Their sake come into two distinct varieties, the ones designed for food, the others for separate tasting.
This particular sake was great with food prepared by the Missus!
It also has the merit to made with Shizuoka-grown Homare Fuji Sake Rice!
And it certainly makes for a long title!

Hamamatsu-Tenjigura Brewery: Shusseijyo Aki Agari (Autumn’s First) Tokubetsu Honjozo Homare Fuji

Rice: Homare Fuji 100%
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in August 2010

Clarity: Very clear
Colour: Transparent
Aroma: Dry and fruity: bananas, coffee beans and coconuts
Body: Fluid
Taste: Very dry attack. Fruity: Coconuts, almonds.
Disappears quickly with a drier note with more almonds and nuts/coffee beans.
Changes little with food with an even drier note.

Overall: An eminently drinkable sake for dry sake fans.
At 60% millage simply an extravagant Tokubetsu Honjozo!
Great accompaninent to food.
Could be enjoyed in any way, chilled, room temperature or lukewarm!

It was certainly perfect with the Missus’ food: Deep-fried lotus roots chips and cheese gyoza!

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Vegan Tea Buckwheat Noodles: “Tya-soba”

October 28, 2009 dragonlife 2 Comments

Shizuoka Prefecture is celebrated for its green tea all the World.
I had the pleasure to taste something of value for many recently.
Vegeterians (and vegans!), rejoice! A company called Ikejima Foods in Hamakita Ku, Hamamatsu City has come up with Tea Buckwheat Noodles/Tya-soba!.
Tea comes from the Kawane area which produces some of the best tea in the Prefecture.
The noodles contain no preservatives and neither the noodles, nor the tsuyu/soup contains any animal extracts whatsoever (no milk or egg products).
One pack contains enough for 4 small or 2 medium portions.

As for cooking, here are simple instructions:
Cold Noodles style:
Dilute tsuyu/soup in 100 ml of clean water.
In one big pan heat 2 litres of water. Bring to boiling point. Drop in noodles. Lower fire to samll. Stir with long chopsticks. The noodles are ready when they readily come to the surface. Wash them rapidly under running cold water inside a “zaru”/small basket or inside a bowl full of cold water until noodles are cool enough. Drain water and place on a flat dish over a bamboo net if possible. Eat noodles by dipping them in tsuyu/soup to which you can add freshly cut raw leeks and wasabi (or any spices you fancy!)

Hot noodles style:
Dilute tsuyu/soup into 230 ml of hot water.
Cook noodles as for cold style. Drain and drop into bowl full of tsuyu/soup. Add vegetables, freshly cut raw leeks and spices to taste.

“Meicha Soba”
Ikejima Foods
Hamamatsu City, Hamakita Ku, Terajima, 2351
Tel.: 053-587-1025

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Japanese Vegan Treat: Cha Soba/Tea Soba

July 17, 2009 dragonlife 6 Comments

Shizuoka Prefecture is celebrated for its green tea all the World.
It grows no less than 50% of the national crop.
Vegetarians (and vegans!), rejoice!
A company called Ikejima Foods in Hamakita Ku, Hamamatsu City has come up with Tea Buckwheat Noodles/Cha-soba! (or Tya Soba)!
Tea comes from the Kawane area which produces some of the best tea in the Prefecture.
The noodles contain no preservatives, and neither the noodles, nor the tsuyu/soup contains any animal extracts whatsoever (no milk or egg products).
One pack contains enough for 4 small or 2 medium portions.

As for cooking, here are simple instructions:
Cold Noodles style:
Dilute tsuyu/soup in 100 ml of clean water.
In one big pan heat 2 litres of water. Bring to boiling point. Drop in noodles. Lower fire to small. Stir with long chopsticks. The noodles are ready when they readily come to the surface. Wash them rapidly under running cold water inside a “zaru”/small basket or inside a bowl full of cold water until noodles are cool enough. Drain water and place on a flat dish over a bamboo net if possible. Eat noodles by dipping them in tsuyu/soup to which you can add freshly cut raw leeks and wasabi (or any spices you fancy!)

Hot noodles style:
Dilute tsuyu/soup into 230 ml of hot water.
Cook noodles as for cold style. Drain and drop into bowl full of tsuyu/soup. Add vegetables, freshly cut raw leeks and spices to taste.

“Meicha Soba”
Ikejima Foods
Hamamatsu City, Hamakita Ku, Terajima, 2351
Tel.: 053-587-1025

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French Cake by Bernard Heberle: Tisane

June 3, 2009 dragonlife 6 Comments

TISANE

Here’s the latest creation by my good friend, Bernard Heberle, the owner-patissier at Abondance in Hamamatsu City!
It is called “Tisane”, or herb tea infusion.

In his own words:
“Voici un gâteau au nom de ” Tisane ” et pour cause il est a base d’herbe fraîche et plus spécialement de Verveine.
La combinaison Verveine, crème, oeuf, lait et amour se marie très bien surtout en approche de la saison chaude et humide.”

“Here is a caked I called “Tisane” because it is prepared with a fresh herb base, especially Verveine.
The combination of Verveine, cream, egg, milk and love is just perfect as we approach the hot sultry season!”

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

HOMEPAGE (Japanese)
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ABONDANCE’S CLASSIC CAKES (4): ELEGANCE

May 11, 2009 dragonlife 2 Comments

ELEGANCE2

My Good French friend in Hamamatsu City is very busy: His message was very laconic this time. LOL

“Robert
Voici ” Élégance” un gâteau au chocolat , lait et noir 70% avec un biscuit chocolat sans farine…très léger et plein de saveur.
Au plaisir…
Bernard”

“Here is “Elegance”, a chocolate cake, milk, and a 70% black cocolate.
On top of a biscuit. No flour used. Very light and full of flavour”.

He forgot to mention the small macarons!

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

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Indian Restaurant: Lunch at Laxami

November 5, 2008 dragonlife 6 Comments

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So many so-called Indian Restaurants in Japan are either completely walking beside their shoes or a pale copy of an extraordinary epicurean culture that I always warily walk in any such establishment.
Well, this time I needed not worry as I was enjoying the company of my new Indian Cricket friend Deepak who simply said, “just like home!”. The fact that the owner, Mr. Binay Kumar, hails from the same State in India certainly did help!
We had booked lunch as we would be coming between opening hours, which did not seem to trouble the owner, a single proof that pleasing his customers is a rule.
Mr. Kumar had worked for the first restaurant, Kumar in Act City in Hamamatsu cIty, before acquiring it five years ago. Two years later he opened Laxami in the same City, far away from the centre, proving his business acumen.
Lunches come at reasonable prices at 750, 980, 1,450 and 1,500 yen with a 680 yen special for kids. An array of single dishes are avalaible from 630 yen apiece.
Lunnch buffet is on offere on Saturdays and Sundays for 1,000 yen per person.
Not only soft drinks, but also wine, beer and even whiskies are on the menu.
As we were starving we chose the 1,450 yen menu.
I will let judge for yourselves:

Tandoori Chicken and Mutton Kebab

Vegetables Curry (probably a different name!).
Note that there is plenty on offer for vegetarians and vegans!

Mutton curry.

Enormous Naan!
Potato Parantha, Poori, Chapati and so on are also featured on the menu!

Chicken Curry.

Dal Soup. For Vegetarians and Vegans again! Actually Mr. Kumar had a lunch of Dal Soup and Rice later!

Seasoned Rice.
“Don’t break my herat!”, the owner could not help joke!

Laxami Indian Restaurant
433-8122 Hamamatsu City, Naka Ku, Kamijima, 2-1-1
Tel. & Fax: 053-474-0300

Kumar Indian Restaurant
430-7790 Hamamatsu City, Naka Ku, Itaya Cho, Act Tower, 111-2, Act Plaza B1
Tel. & Fax: 053-451-0154

Business hours: 11:00~13:00, 17:30~22:00
Parties welcome.

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21st Shizuoka Prefecture Sake Brewers Festival

October 6, 2008 dragonlife 2 Comments

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I usually keep all Shizuoka Sake postings for Shizuoka Sake Blog, but I thought for once it might be of some interest to show what can one expect at a hotel fuction dinner in Japan and Shizuoka Prefecture.
The Festival which is held every year by the Shizuoka Sake Brewers Association took place in Hamamatsu City this year as the rotation came to the West of our Prefecture (it will be held in Numazu City next year).

I came early to be able to greet the many Master Brewers and owners I know and make personal acquaintance with the few I haven’t had the pleasure to meet yet.

Before entering the Main Hall, I had a good look at some sake specialists blind-tasting brews as part of a national competition. For all my love of sake and probably because of it, I never felt becoming a recognized taster. I am more interested in the people who work so hard to produce those great nectars.

Although Grand Hotel Hamamatsu is a venerable institution, its main function hall is pretty big as it easily managed to cater for than 400 guests and all the Brewers’ stands.
I did enter it long before the actual event to say hello and talk shop with the Brewers (a bit pert, I reckon, but I did work hard to make myself accepted in a very closed traditional world).

I also took the opportunity to take pictures of new labels from Sogatsuru-Hagi no Kura, Aointenka and Doi Breweries I soon will visit in Kakegawa City.

The actual event lasted two hours while all guests either stayed at the tables and enjoyed the meal and sake selection already served on each table seating eight diners, or like myself went around the whole room tasting sake at the Brewers’ stands and came back now and then for drink of water and some food served as soon as they were seated. A very practical system for the guests but extremely trying for the staff!

Set of three appetizers

Set of three sashimi

Set of fried vegetables

Cooked seafood plate

Chicken confit and mushrooms as meat plate

Seabream (snapper) rice, pickles and soup

Dessert: hot “Amazake”, made from sake white lees (non-alcoholic)

Alright, I did not go into many details but I will be glad to answer requests for explanations! At least that should give a good idea of what to expect at such functions in Japan!

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Douman Crab at Suehiro-Hamanako no Megumi Sushi Restaurant

July 23, 2008 dragonlife 4 Comments

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sake, shochu and sushi

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“Douman” is the name of a very rare crab of fairly large proportions exclusively caught in Summer in Lake Hamana, Shizuoka Prefecture.
Fishermen will be lucky if they manage to find 2 or 3 specimen caught in their nets in a single day for the whole lake!

It has become one of the symbols of the area as demonstrated by the rice/kome shochu of the same name brewed by Hamamatsu-Tenjingura Brewery/Distillery in Hamamatsu City.
Consequently only a few privileged establishments may serve it from time to time.
One such place is Suehiro-Hamanako No Megumi Sushi Restaurant, a little secret place of mine.
As introduced in other articles, it is tucked away from the city bustle south of Hamamatsu JR Station.

I make a point to reserve a seat or two before I visit them as hey will make sure to keep a bottle of Shizuoka Sake just for me.
Last Friday, they just happened to have an excellent bottle from a favourite Brewery of mine, namely Hatsukame in Okabe Cho.
That particular brand, called “Fujisan”, is a honjozo made with rice from Toyama Prefecture and yeast from Shizuoka Prefecture, perfect in summer with sushi and seafood!
Light food was on order as it had been an excessively hot day now that the rainy season is finally off our heads.

Pickled myoga, and ham and avocado salad were perfect with the first couple of glasses of chilled sake.

With a kitchen conveniently closed away, Suehiro has the knack to serve the right mixture of sashimi, sushi and cooked fare which ensures you will not leave the place worrying about a still empty stomach.
Mind you, this is an expat notion which does not count for the Japanese habit to visit at least two or three different places in the same night.
We opted for some akami/lean tuna and suzuki/seabass sashimi and a plate of Hamana Lake prawns deep-fried inside Spring rolls.

Finally we were ready for the Douman Crab!
My friend took the opportunity to order a glass of shochu of the same name while I gamely took care of the sake.
In Hamamatsu City they just serve it steamed as it is without any dressing or seasoning.
And our half (can you imagine the price of a whole one?) did not need any whatsoever. It came very full of so soft, tasty, even sweet meat that you naturally take your time savouring a little at a time with chopsticks. Forbid a fork or spoon!
I’m afraid this will be my first and last time I experience such a delicacy. That is unless Suehiriro calls me (and other customers?) next time they chance upon one (two would be impossible, so do not plan a party!)

We still hjad one more morsel before we left for the Liquid Kitchen, a bar held by a cricket friend of mine: Hamana Lake anago/conger eel and ikura/salmon roe sushi.
As this restaurant always comes up with local delicacies on a purely seasonal basis, I wonder what will compel me to visit it again!

SUEHIRO-HAMANAKO NO MEGUMII AJI
Hamamatsu City, Naka Ku, suyama Cho, 360-6
Tel.: 053-452-6288
Business Hours: 11:30-13:30＆17:00-22:00
Closed on every Wednesday and second Tuesday
HOMEPAGE (Japanese)