Tag Archives: Itakian Cuisiine

Italian/French Gastronomy: Dinner at Kuraya Kato in Mochimune, Shizuoka City!

Service: Shy but very kind and attentive
Equipment and facilities: Overall extremely clean. Superb washroom. Entirely non-smoking
Prices: reasonable
Strong points: superlative Italian/cuisine making use of many local products!
Short but excellent wine lists at reasonable prices.

The name Kuraya Kato means that the restaurant was created by his owner/che3f, Mr. Kato, inside an ancient “kura/Japanese storehouse”, probably one of the biggest still existing in Shizuoka Prefecture!
It is actually of rare dimensions and the inside is simply spacious and beautifully redecorated conserving as much its original cachet as possible with all amenities, all wood and white walls. A very special place whose atmosphere is enough to invite you ther anytime. But the cuisine is simply extravagant, although at very reasonable prices!

Great attention to the olive oil and butter!
The table service is beautiful in its seemingly simplicity and helps you relax from the very moment you sit down at your table.
Bear in mind that all meals must be reserved in advance, but the place will open even for a single guest!

So comfortable in soft light surrounded by real wood!

A lot of attention attached to small details, making the difference!
Menus (to be decided on the phone or else while reserving) are based on full courses at varying prices. We opted for the 6,000 yen dinner, but you can require for more, citing your likes or dislikes!

Since Mochimune is a noted fishing harbor famous all over Japan expect some great fish for the starters!

Excellent sparkling wine for the occasion!

All bread is baked onsite!

Second starters!

Beautiful and elegant pasta (remember it is a starter back in Italy!)!

Unusual, reasonable and delicious red wine!

More home-baked bread!

First main dish: Shizuoka seabream sauteed with basil sauce, Italian style!

Second main dish: Shizuoka wagyu steak! No need to comment!

Beautiful classic dessert assortment combining French and Italian cuisines!

And coffee served as it should be!

Definitely among the very best in Shizuoka Prefecture!

421-0122, Shizuoka City, Suruga Ku, Mochimune, 3-5-33 (ten minutes walk from Mochimune JR Station
Tel. 054-260-44959
Lunches o reservations only only 11:00 am on the day
Dinners on reservations only minimum 24 hours in advance
Credit cards ok


So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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, Pie
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Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

Vegetarian Italian Cuisine at Piatto!

Service: Very friendly and relaxed. Slow food!
Equipment: Great cleanliness and splendid washroom
Prices: Appropriate
Strong Points: Vegetables, especially local and organic whenever possible. Local products. Good French and Italian wine-list

I’m not a vegetarian, but if one can come up with a superlative vegetarian dish I will not hesitate!
And if the vegetables are organic and local to boot I will ignore meat and fish for the whole meal (and postpone the latter to my next visit! LOL)

Kazuo Igarashi originally comes from Tokyo, but with a wife from Shizuoka and a constant access to extravagant ingredients convinced him to open Piatto in downtown Shizuoka City on June 12th 2006.
Since then he has acquired such a fame that his own peers advised me to pay him a visit as soon as possible!

Kazuo’s cuisine is definitely Italian in inspiration but his small establishment is a happy fusion of European and Japanese influences with plates and dishes being chosen among the artworks of three different potters. Food is served on wooden (wood and fabric material and colors are everywhere!) trays with wooden chopsticks and spoons (although you can ask for forks and knives!) and in art glassware. Frankly speaking I would need to write a separate article to describe the place (which I will do next time!)!

I almost cried when I found a Mercurey white wine on his menu! Mercurey is my home-place back in Bourgogne, France!
A very tasty appetizer was served in a beautiful glass: yuuba (skimmed tofu sheet) with parmegiano, pepper and olive oil!

A first for me!

“Bagna Couda”: Italian-style hot dip vegetable tray!

The small deep dish was placed on larger pot containing a combustible to heat the dip.
Both the dish and “burner” were made of sophisticated Japanese pottery!

The dip recipe is a secret of course but it does contain parmegiano and anchovy paste!
I did not leave a drop!

The vegetables, all local and most organic, were more of a Japanese concept, proving that superlative Italian gastronomy can be successfully achieved anywhere if you have quality ingredients!

A little explanation here:
The eggplant is mizu nasu/水茄子, a variety which is eaten raw. The renkon/蓮根/lotus root and takenoko/筍/bamboo shoot are definitely Japanese in concept.
And even more so the mini melons eaten as vegetables in our Prefecture!

Kazuo’s focaccia seems to be known all over town.
Carrot focaccia to finish my dip sauce!

What did I tell you about pottery?
I know some people who would visit the place just to have the pleasure in eating with them!

A risotto was of course on the cards!
I just asked Kazuo to concoct me one with vegetables!

It just shows that green can be become such an appetizing color in the hands of a great chef!

Even the dessert was local!
Can you guess?

I almost took the same picture: Cherry tree flower Ice cream! Yes you read well: flowers!

I’m afraid this is still a bit short of an article as Kazuo Ishigarashi’s cuisine will take time to explore, but don’t woory, I’ll be back soon!

Shisuoka Shi, Aoi Ku, Kooyamachi, 5-12, 2F
TEl.: 054-253-8844
Business hours: Lunch, 11:30~14:30 on Monday, Saturday, Sunday & National Holidays. Dinner: 17:30~23:00
Closed on Thursdays
Credit Cards OK
HOMEPAGE (Japanese and a little English)

With a Glass,
Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!