Tag Archives: Italian cuisine

Pizza at 22 Venty Due

December 19, 2009 dragonlife 4 Comments

Service: Excellent and very friendly
Facilities: great cleanliness
Prices: reasonable
Specialty: Real Napolitan Pizza baked on wood fire
Completely Non-smoking!

The Japanese are so avid when it comes to pizzas that they lose all sense of reality and eat anything called so.
It has been a long wait, but at long last, in October 2009 to be exact, someone finally had the courage to make true pizzas in our gastronomy-crazy city of Shizuoka: 22 Venty Due!

Now, absolutely everything is made from scratch the true artisan’s way!
“Simple is best!” Chef Hiroki Nakagawa claims. That might sound like a boast, but he certainly keeps everything to basics. On the other hand, “simple” also means slightly extravagant!
The dough is home-made and double leavened as it should be as it will cook in a minute at the most.

The moment you order, make sure you are ready to eat:
The dough will come out its box, it will be spread in a few seconds. Here come the tomato puree, the peccorino cheese ( a true beauty!), the basil leaves, the seasoning and the olive oil. On the baker’s wooden giant spoon, and…

A few gestures, and the pizza comes out, crusty to a perfection with all its ingredients cooked as they should be!
Why and how?
That is where “simple” becomes extravagant:
the pizza is cooked inside a real wood oven.
All wood is “nara no ki/Japanese oak” delivered all the way from Tottori Prefecture on the other side of Japan!
It takes two hours to bring the oven to the right temperature of 450 degrees Celsius, but then the pizza will come litterally smoking on your plate less than 3 minutes after you have ordered it!

22 Venty Due serves only 3 types of pizza: Margharita, Marinara and Bianca (1,000~1,250 yen), but it is just what you need!
Other side dishes like salami, mortadella, ham, Fritta/fritters can also be ordered with wine by the glass or bottle (about 20 brands).
Hiroki and his wife, Chinatsu, can arrange dinner courses according to budget and preferences. Both of them are actually from Shizuoka and came back home after trips to Italy and working in Tokyo. Welcome back!

Now, why after less than 3 months of existence have all the Shizuoka magazines featured photoes of Hiroki Nakagawa’s pizzas, if I may ask?

Incidentally, smoking is strictly prohibited! Bravo!

22 Venty Due
420-0839 Shizuoka City, Aoi Ku, Takajyo Machi, 3-21-20
Tel & Fax: 054-260-4522
Business hours: 18:00~21:30
Closed on Sundays
Reservations advised.

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Italian Restaurant: Dinner at Il Paladino

December 15, 2009 dragonlife Leave a comment

Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive.
Specialty:Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
Non-smoking at tables.

It had quite some time since I last had a full dinner in an Italian restaurant in Shizuoka City as I tend to visit them only for a quick fis in between work.
I finally had the chance to enjoy a full-course dinner the other day at Il Paladino as an end-of the year dinner with friends.

Il Paladino’s two chefs prepare Italian cuisine mainly of Sicilian inspiration.
As I was the man in charge of the menu, I had just met them a while before to agree on the number and dishes and their basics. After it was all up to their skills and seasonal avaibility!

Antipasti misto plate for 4

The restaurant being very busy that day, I took charge of serving portions to the four of us into each of our plates (Japanese guests practically never do that, especially men!).
The antipasti, among others, included Japanese rock seaweed fritters, Pesce manticato/Brandade, marinated mackerel and grilled vegetables.

The fish dish was isaki, a fish caught off the Izu Peninsula in eastern Shizuoka Prefecture. It bears the odd English name of “Chicken Grunt”!

Dividing and serving the fish into 4 portions turned into a performance!

One of us belonging to a famous strawberry-growing family (there are 1,500 registered strawberry growers in Shizuoka Prefecture alone!),the chef had come up with a bright idea: Flaglora Risotto/strawberry risotto with fine Piemonte truffles seasoning, parmegiano and supreme olive oil!
A discovery and beauty!

Grilled Lamb for the meat dish!

Hard work again for your servant!

The ladies had to have a pasta dish!

Funghi e salzizia with Buccoli Pasta!
Light and perfect!
Note: the fact it was served individually made the waistline-conscious ladies a bit more secure! LOL

For dessert the specialty of the house: Home-made (completely) vanilla ice-cream with grappa and caramelized almonds and hazlenuts!

As for the wine, read the repport I posted yesterday below!

A somewhat unusual Italian white wine!

Don’t expect to find this wine on their “official” menu!
You must ask for the owners of the place to look what they have stashed away/hidden in the cellar at the very back of the restaurant!

Name: Alois Lageder (Italian White Wine)
Place: Sud Tirol, Alto Adige
Grape: Pinot Griggio (Pinot Gris)
Bottled in 2008.

Clarity: very clear
Colour: Light golden
Aroma: Fruity amd light. Lots of muscat and green apples
Taste: Very light, almost feminine attack.
Dry and fruity with muscat and green apples faithful to its aroma.
Very pleasant and easy to drink, especially a little chilled.
Very fine bubbles disappearing quickly.
Shortish tail.
Holds its own well with food in spite of its light weight.

Overall: An unusual wine, very similar to an Alsace of the same grape.
Very pleasant and light. Woth drinking with antipasti misto and fish.
Will prove a great experience for young beginners!

Tratorria . Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

The Japan Blog List

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Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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Wine Tasting Shizuoka 4: Alois Lageder (Italy-Sud Tirol), Pinot Griggio

December 14, 2009 dragonlife 2 Comments

Last week i had the occasion to taste a somewhat unusual Italian wine at one of my favourite Italian restaurants in Shizuoka City, namely Trattoria Il Paladino. As for the great meal we had a report is coming soon!
But first the wine!

Don’t expect to find this wine on their “official” menu!
You must ask for the owners of the place to look what they have stashed away/hidden in the cellar at the very back of the restaurant!

Name: Alois Lageder (Italian White Wine)
Place: Sud Tirol, Alto Adige
Grape: Pinot Griggio (Pinot Gris)
Bottled in 2008.

Overall: An unusual wine, very similar to an Alsace of the same grape.
Very pleasant and light. Woth drinking with antipasti misto and fish.
Will prove a great experience for young beginners!

Tratorria . Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

The Japan Blog List

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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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Karasumi/Botarga/Boutargue Season in Shizuoka!

October 23, 2009 dragonlife 4 Comments

(Courtesy of Shizuoka Shimbun Daily)

Karasumi, known as “boutargue” in French, or as “botarga” in Italian, is the natrally dried/preserved roe pouches of the mullet.
It is quite an expensive morsel in Japanese cuisine as well as in Europe (that is, the real one!).

Numazu City, one of the main fishing harbors in Shizuoka Prefecture, is quite renown for its karasumi.
The season for catching bora/鯔, or mullet in English, has begun and fishermen have just started drying their roe pouches/karasumi/カラスミ under the Autumn sun in this comparatively rainless time of the year.
It is grim and painstaking businees as the the roe pouches have to be carefully cleaned, got rid of any blood vesels, and sprinkled with the right quantity of salt.

They will be served thinly cut as they are in Japanese restaurants, or used in Italian and French restaurants, especially with pasta.

This yearly catch is slowly dwindling due to high demand, so brace yourselves when you open your purse!

Note: beware of imported specimens, especially from “Asia”!

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Italian Restaurant: Lunch at Il Paladino

October 22, 2009 dragonlife 2 Comments

PALADINO-3

The Autumn days are definitely getting shorter but we still enjoy plenty of warm fine weather making ideal for lunches taken on a terrace!
Although Il paladino’s Terrace is a bit small I would never exchange it for a seat inside!
Though I must say there is always a good chance for its seats to be available as the Japanese haven’t caught onthe habit of eating outside yet!

PALADINO-1

Il Paladino offers great lunch courses for a bargain.
Since their ingredients are seasonal only, there is little chance for a repeat menu.
The Missus and I visited them the other Thursday, a rare day when we can go out together.
Mylady had the antipasti misto of the day, including agreat little quiche!

PALADINO-2

As for me I started with a salad of vegetables rown locally. Very well chosen, they would please any vegan or vegetarian friend!

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The Missus, being a pasta fanatic, couldn’t resist the spaghetti of the day with calamari squid, mushrooms, greens and parmegiano.

PALDINO-5

Veg and pasta are fine, but I needed something more solid.
I chose the grilled marlin with a parmegiano cream sauce.
Plentiful, very tasty and going so well with the home-made fogaccia bread (see pic ath top of this posting)!

Looking forward to our next dinner there!

Tratorria . Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

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Vegan Sashimi at Yasaitei

October 21, 2009 dragonlife Leave a comment

YASAITEI-VEGAN2

Service: excellent and very friendly
Facilities: great cleanliness overall
Prices: reasonable, good value.
Strong points: Very fresh local ingredients extensively used. Seasonal ingredients only. All-ladies staff.

I’ve been an unconditional fan of Yasatei in Shizuoka City for quite a while.
Some might say I’m attracted to the all-female staff, but they would be sorely mistaken as I take my Missus there from time to time!
The reasons are very simple:

YASAITEI-VEGAN1

Yasaitei (The Vegetables Inn in Japanese) makes the extra effort(s) to serve whenever possible produce from Shizuoka Prefecture, including sake and shochu! The only place, as far as I know, which offers shochu from three different Shizuoka breweries/distilleries!
Vegan and vegetarian friends have complained to me unaccountable times that they would not be able to survive in Japan. How far from the truth they are!
Vegetables, including organic and biologically-grown, are plentiful in this country. I must gladly admit hat we are blessed with a very special situation here in Shizuoka Prefecture as this is the mildest region in Japan in spite of the snow falling around Mount Fuji. Our Prefecture has become a national reference when it comes to vegetable and fruit agricultural research (omnivores will be glad to hear that it is also at the forefront of marine life sustainibility!), notably in natural environment.

The staff at Yasaitei always keeps an extra eye and ear open for any new information concerning vegetables. Many a time I have brought them heirloom tomatoes, burdock roots, potimarrons and what else grown by lady farmers up Abe River just for the fun of it. On such occasions some surprised patrons find themselves served with an extra “service morsel” (meaning free of charge)!

YASAITEI-VEGAN3

Yesterday evening, I needed a “quick fix” in between two work sessions and pedaled to their restaurant only five minutes away.
I just said, “Yasai sashimi no moriawase/Plate of vegetables sashimi, please!”
Written or not on the day’s menu, it will always be prepared with an extra care.
The set I was served consisted of the following (See above pic):
-Cucumber (kyuuri/胡瓜)-the Japanese like them young, narrow and crunchy!
-Japanese long radish (daikon/大根)-Juicy, crunchy, almost sweet (bear in mind that the extremity is astringent!).
-Perilla leaf (shiso/紫蘇) behind the daikon and sitting on a bed of sliced onion (tamanegei/たまねぎ). The onion were thinly sliced and left in cold water for a while to take away the astringency.

YASAITEI-VEGAN4

-Grapara leaves (grapara/グラパラ) in the middle. I will talk about this later!
-Sweet Ameera tomatoes (ameera tomato/アメーラトマト). These tomatoes were originally grown in Shizuoka Prefecture, but are slowly expanding all over Japan. They are so sweet that they almsot taste like strawberries!
-Celery (serori/セロリー). Shizuoka Prefecture grows half of them in Japan! Fresh, juicy and crunchy!
-Myoga ginger sprouts (myouga/茗荷) just behind the celery.

YASAITEI-VEGAN6

These grapara leaves are grown in Chiba Prefecture, north of Tokyo.
For people who can read Japanes, check their homepage!

YASAITEI-VEGAN7

Crunchy but with a juicy and tender inside, they are sweet and taste somewhat like pineapple!

YASAITEI-VEGAN5

Vegans and Vegetarians, do not worry!
Yasaitei does not serve mayonnaise with such beauties.
They will accompany this plate of super fresh vegetables with a small saucer containing sesame oil (goma abura/ゴマ油), dark miso (kuro miso/黒味噌) and natural salt (shio/塩)!

Expect more reports!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

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Vegan Tofu Carpaccio

October 20, 2009 dragonlife 6 Comments

TOFU-CARPACCIO

I’ve been in tofu recipe search mode for quite a while, and I finally found one to please my vegan friends who can’t boast a carpaccio of their own!
It is ridiculously easy, but it makes for great impression!
Choose the best ingredients!

Vegan Tofu Carpaccio!

INGREDIENTS:

-Tofu (kinu tofu/silk tofu): as much as you like?
-Salt (Guerande for example): to taste
-Black pepper (freshly ground only, please!): to taste
-Lemon juice (organic lemon, please!): to taste
-Olive oil (EVO): to taste
-Pink pepper/baies roses: to taste

As you can see, it is basically up to you!

Look for some great organic green leaf vegetables to make a “bed” for the tofu.

RECIPE:

-Wrap tofu inside a large piece of kitchen paper.
Put the wrapped tofu inside a tupperware box (no lid, please) and top the tofu with a light weight.
Leave overnight (a full day, if you can) inside the refrigerator.

-Take out the tofu (discard the water).
-Cut it slices and plave it on a bed of leaf vegetables.
-Sprinkle in that order with salt, pepper, lemon juice and olive oil.
-Srop a few pink pepper grains for decoration and taste.

Simple, ain’t it?

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Vegan Italian Tofu Salad

October 19, 2009 dragonlife 8 Comments

TOFU-VEGAN-SALAD

The Japanese come with some simple and tasty new ideas for Vegans and Vegetarians!
I just discovered this recipe. It is basically a Cabrese-style salad.
The twist is that the cheese is replaced by tofu!

Vegan Italian Tofu Salad:

INGREDIENTS:

-Tofu (kinu dofu): half/200g
-Tomato: 1 large
-Sweet basil: 10 leaves

-Dressing:
Wine vinegar (white): 1/4 cup
White wine: 1/4 cup
Salt: 1/3 teaspoon
Whole black pepper: 3 grains, crushed
Garlic: 1/2 clove
Fresh red chili: 1/2

Olive oil (EVO): 1．1/4～ tablespoon
Onion: 15 g, grated

RECIPE:

-Cut tofu into 1 cm thick slices.
-After taking out the stem part, cut tomatoes into half moons.
-Leave tofu tomatoes in a bowl full of iced water.
-Crush and mince garlic. Mix it with the wine vinefar, white wine, salt, pepper and chili. Cook in a pan until the lot has reduced to half. Let cool.
-Take tomatoes and tofu out the iced water (drain as much water as possible) and drop them in a large bowl. Add onion and olive oil. Mix well.
-Place tomatoes, tofu and basil alternately as shown in picture on a srving dish. Pour dressing all over.

NOTE:

-For calorie conscious vegetarians, tofu has almost none while chesse has loads of them!

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Italian Restaurant: Contorno

August 25, 2009 dragonlife Leave a comment

CONTORNO-3

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients extensively used.

Contorno is the new Italian restaurant in fashion in Shizuoka. It was open in Spring this year by a former chef working for Hana Hana, another remarkable French/Italian restaurant in Shizuoka City.
The proximity of Contorno to the seashore and harbour of Mochimune means access to gereat and fresh seafood.
It makes an extensive usage of local vegetables, fish and meat whenever possible, and that only is a good enough reason to visit it!
Moreover it is open on Sundays and has its own car park.
Anyway the other day, a very hot Sunday, I decided to make a trial visit.

CONTORNO-1

It certainly looked charming from the outside.
The welcome is warm if a bit shy.
As it was lunch, there was a choice of set menus and side dishes.

CONTORNO-2

The Itlian smoked ham and other tidbits served as an appetizer with the first drink were surprisingly of very high quality!

CONTORNO-3

My other half had this superlative cold pasta seafood salad while I was having roast guinea fowl (sorry, lost the pic!). Now all ingredients are of perfect freshness. As for the taste, the dishes were remarkable for their simplicity and great balance in perfect accordance with the season!

CONTORNO-4

Italian restaurants, however good, are not always renown for their desserts. It was certainly a pleasnat surprise to discover Contorno’s creations:
Above, the Catalan Creme Brulee might not be Italian, but I know a lot of people would not complain and visit the restaurant for that single dessert!

CONTORNO-5

Now, the Sicilian Dry fruit and nuts Sicilian ice cream was very Italian, and I can tell I was happy leaving my half eating (most of) the creme brulee!

Conclusion?
I must the lace for dinner! Full stop!

CONTORNO
421-0122 Shizuoka City, Suruga Ku, Mochimune, 5-1-10, Sunrise Mochimune (5 minutes walk from Mochimune Station)
Tel.: 054-2565877
Opening hours: 11:30~14:30, 17:00~21:30
Closed on Wednesdays

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Italian Restaurant: La Prima Porta

May 23, 2009 dragonlife 2 Comments

PRIMAPORTA-2
(Haruka Yamaguchi)

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Authentic Italian Cuisine with a local twist. Very fresh local ingredients extensively used.

End of last April, Il Cuore finally opened its second restaurant called La Prima Porta!
The concept is completely different and it took me some time to find a seat there, so popular it has become!
Located in the middle of the Shizuoka “nightlife quarter”, it has the particularity to be opened from 18:00 to 02:00, making it the “latest” Italian restaurant in town.
Its young but experienced and very talented chef Keizo Kaneko is already quite famous, especially among female night-owls, and I can garantee you had better reserve your seat(s) in this place which used to be “izakaya” and was quickly re-decorated with the minimum fuss.
Keizo usually works on his own in front of his customers with the help of a single waitress to look after 8 guests at the counter and the same again at tables.
There is plenty to use from the menu, but just ask Keizo what he has in the fridge and proceed from there!

To cut a long stroy short, I visited for the second time with my good friend Haruka Yamaguchi who took the pics for me!

PRIMAPORTA-6

Keizo has a short but very well-balanced wine list to select wines from. What I do usually is just give him a price and let choose one for me!
I FRATI, Lugana, 2007, White, Ca dei Frati in Lombardia
Jen and Melinda, the following tasting notes are for you!
Colour: Very clear light golden hue
Aroma: Fruity and flowery. Sweetish. Muscat
Taste: Pleasant tingle. Well-rounded. Sweetish at first. Muscat and raisins. Dry finish with nice acidity.
Lingers for a while in back of the palate.
Great on its own, but makes for a great match with food, especially vegetables.

PRIMAPORTA-5

The two-year matured raw Parma Ham was just too much to ignore!

PRIMAPORTA-4

Justmake a salad of it! I ordered.
The picture does not give enough credit to th mountain of succulent local vegetables hiddden under the succulent ham!

PRIMAPORTA-3

As for the meat, we had a choice between poultry, pork andd beef. We opted for the pork.
Very simple “Kogane Buta/Small golden pork” from Niigata Prefecture sauteed with balsamico sauce and giant asparafuses and string beans from Shimizu, Shizuoka City!
Simple in appearance and concept but sublimein taste. I usually am not that fond of fat, but when crispiness turns into a melting swetnees under your teeth, ou just forget it was fat!

PRIMAPORTA-2

After some discussion we chose risotto over pasta as the night was still young (meaning that we planned to go somewhere else!).
my friend just could not stop extolling the gastronomic virtues of this beautiful vegetarian risotto with gree peas and broad beans grown in Shizuoka!

Don’t worrytehre’s more coming soon! LOL

La PRIMA PORTA
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-7-1, Akiyama Bldg. 1F
Tel.: 054-251-6633
Business hours: 18:00~26:00
Closed on Sundays and National Holidays
Credit cards OK
Homepage (Japanese)

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Japanese Fusion Cuisine at Tomii

April 25, 2009 dragonlife 4 Comments

tomii-fusion

I visited Tomii, my favourite Japanese restaurant in Shizuoka City last night to sample the “Sansai/Wild Mountain Vegetables” menu (coming posting for vegans and vegetarians!). Befi\ore the last dish, I was offered a great dish in its simpicity and taste that I couldn’t include in posting for vegans and vegetarians!

I call it “Japanese Fusion” because it is clever, if simple, association of Japanese and Italian tastes:

Two kind of (green and white) extremely frsh asparaguses were simply fried in olive oil. No need for boiling them.
They were then served with freshly grated Parmeggiano and sprinkled with a balsamico-base dressing.
Mr. Tomii added a “onsen tamago/Japanese-style poached egg” to break and eat together wth the asparaguses.
Some pimentoes added the final colour touch.

Simple and so “oishii/scrumptious”!
A great combination of crunchiness (asparaguse) and tenderness (egg)!

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)

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CAPPUCINO FUN: IL Cuore

April 16, 2009 dragonlife 6 Comments

cappucino-fun-1

Since the Missus was down with a virus, I went for lunch at Il Cuore in Shiuzoka City.
A friend just happened to pass by when I was about to order coffee. I invited to join me and we had some fun together with Cappuccinos.
Mine (see above picture) was cute, I mus admit.

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But my friend’s was cute, too!

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The fun didn’t stop there as we found later when the character refused to vanish (mine above!)

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Same for my friend’s!

CAFFETERIA IL CUORE
420-0035 Shizuoka City, Aoi Ku, Shichiken-cho, 13-20, Ishiwata Bldg. 1F
Tel. & fax: 054-2723737
Business hours: 11:30~23:00 (open every day)
Credit Cards OK

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My Best Italian Food Of The Past Year!

March 4, 2009 dragonlife 7 Comments

aqua-09-63

I enjoy reminiscing about some of the best food I’ve ever had, especially in times I have to be craeful about my waistline! LOL
Today was such a day as I will go on a trip to Yakushima next week, and everyone knows it is never a good idea to board a plane with an unfit overfed body!
At the beginning of the year I found myself enjoying the memories of some sublime desserts. I don’t why, but today I feel like sharing my experiences about Italian food. My family and ancestors back in France will ask questions!
Shizuoka City has some top-class Italian restaurants serving very original gastronomy. Let’s see if you would be titillated by the following offerings!

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A decadent Saffran Risotto with Foie Gras in Balsamico sauce (same as pic above) as served at Aquavite.

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A very unusual plate of Spinach Gnocchi in Wild Boar sauce (Aquavite).

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A charcoal-grilled “Hanadai Snapper” (caught off Shizuoka shore) with its herbs. One of my best fish dishes ever (Aquavite).

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A Sicilian-style Baked Lamb Chops and its Vegetables Platter so reminiscent of country-style food (Il Paladino)

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Deep-fried Veal Sweetbreads with Baked Risotto Balls. A discovery! (Via del Borgo)

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“Shirako/Cod Sperm Sacs” Gratin. Tasted like foi gras. Doubt you can enjoy that in Italy! (Il Paladino)

italy-terrine

Octopus and Vegetables Jelly Terrine. Such colours! (Via del Borgo)

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Another decadent Piemonte Truffles Risotto (Via del Borgo)!

italy-turbo

An original plate of “Sazae/Turbo Shellfish”, anchovy, green olives and Puttanesca Tomatoes Spaghetti! (Aquavite)

italy-venison

And finally such a heart-warming Venison stewed in red wine! (Latina)

What do you think?

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Italian Restaurant: Trattoria . Il Paladino

February 16, 2009 dragonlife 6 Comments

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The main difference between eating Italian food in Tokyo and away from that megalopolis in a “smaller” town like Shizuoka City is that in Tokyo, for all the superlative presentation and service, the food is designed to please Japanese palates first and foremost.
Now, in Shizuoka, chefs have a direct and private access to the local fishermen and farmers, enabling them to offer more authentc and adventurous Italian culinary delights.
Moreover, they all tend to specialize in one single region of the famous peninsula with extraordinary results and (comparatively) ridiculous prices.

Before opening his Trattoria late last year, Chef-owner Tetsuya Kokawa counts in his 17 years of experience 6 months spent travelling through Italy tasting and trying everything instead of the usual “study” at a particular Italian restaurant.
He specializes in Sicilian food whenever he can combining produce from Shizuoka Prefecture, Italy and France.
His sous-chef, Tsutomu Nakamura, with 10 years of experience and his wife Chieko Kokawa combine with him into a hard-working smiling team, always ready to chat with customers.

The present article is actually an anthology of one lunch and two dinners taken in quick succession. I will just keep to describing the food first and all the wines we tasted at the end:

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Antipasti misto 1

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Antipasti misto 2

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Antipasti misto 3

All mainly done with Shizuoka produce!

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“Shirako/Cod Sperm Sacs” Gratin: a specialty in most Italian and French restaurants in Shizuoka City!

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Pig Ears Jelly Terrine.

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Gorgonzola Gnocchi. So simple and elegant!

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Shizuoka-grown Mizuna and cockles spaghetti.

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Sicilian sardines, raisins and pine nuts spaghetti.

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“Suwagani/Suwa Crab” and its “brains” Risotto.

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Oven-Baked lamb chops with vegetables. So juicy!

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Roasted soft pork from Shizuoka baked and fried with a sweet sauce (secret!)

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Oven-baked “Shamo” Chicken with herbs. Again, so simple and tasty (and juicy!)

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Raspberry Panacotta.

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Tea and Mascarpone Tart and Sicilian-style crunchy ice-Cream.

And now, to the wines:

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Barrocco 2001, Avide Co., Cerasuolo di Vittoria, Comiso, Sicilia, Red, Frappa + Calabrese grapes. 14 degrees. Bottled numbered
-Deep rich red
-Sweetish aroma. Flowers. Camelia. Raspberry. Getting stronger with time.
-Tastes like Sangiovese. Still young and tannic. Long tail.
Powerful and sharpish. Red fruits, sunlight (impression). Very Italian.
Opens slowly. Later makes a comeback with cherries.

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Tancredi 2005. Donnafugata Co. Sicilia. Cabernet Sauvignon (70%) + Nero d’Avola Grapes. 14 degrees.
-Very deep rich red
-Aroma: powerful, cassis, red fruits.
-Taste: powerful, well-rounded, full-bodied in spite of tannick attack. Still young. Shortish tail.
Red fruit appearing with second sip.

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3.Carati, 2004, Sicilia, 100% Nero d’Avola Grapes.
-Deep red
-Aroma: Fruity and swetish: raspberry, blackberries, red fruit, green shrubs.
-Taste: Pine tree, very little tannin, soft. Short tail.
Coffee beans and bitter chocolate lingering in the back of the palate.

Alright, that’s about it (for this time!)!

Tratorria.Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

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Italian Restaurant: Aquavite (first visit in 2009)

January 29, 2009 dragonlife 2 Comments

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(pics by Haruka Yamaguchi)

Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive.
Specialty:Top-class Italian wines, Charcoal grill.

Last week was my first “visit” to this old favourite Italian Restaurant of mine in Shizuoka City, namely Aquavite.
A ever-solid reference, I have introduced it time and again, therefore I will keep to the basics, that is the food I enjoyed in the company of my good friend, Haruka Yamaguchi, who was kind to help me with the photographs!

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(Haruka Yamaguchi)

I’m slowly introducing my (young, and don’t start gossiping! I know her whole family!) friend to wine, and I’m sure that friends like Jen would approve! Haruka wanted white wine.

(Haruka Yamaguchi)
Aquavite had this (for a reasonable price!) 2002 Tenuta Castellino, Terre di Francia Acorta in Coccaglio (12.5 proof). Rowena, have you heard of it?
A very pleasant aroma of Muscat, dry and fruity was rediscovered in tasting it, fruity, dry flowery with a gentle lingering. Proved as soft, elegant and complex for the whole meal. Haruka was not holding up this time!

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The first hors d’oeuvre was a succulent Iwate “Sanriku” Oyster served with just enough sesaoning.

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The second hors d’oeuvre,”Shirako Gratin” did not make my friend blush! (“shirako” is what male cod fish are proud of!). Light, eminently tasty, I wish I could serve it online!

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The pasta dish was a beautiful creation in its simplicity: Shizuoka-grown mizuna with “Taragani” Crab Peperocino Spaghetti!
Light, elegant and the perfect amount of spiciness!

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Grilled scallops with mizuna and Parmeggiano. Need I comment?

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The Milano Risotto and its Foie Gras! Perfect balance with a very light risotto and rich foie gras sauteed with balsamico!

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Charcoal-grilled “Shamo Niwatori” Chicken (extravagant in Japan!) with grilled new potatoes and its ramequin of liver and heart!

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And then it was time for dessert:
Tiramisu for me (let’s keep things simple! LOL)

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(Haruka Yamaguchi)

Haruka kept very silent as she devoured her Torta di Bosaiola with prunes and nuts!

Well, well, where are going next (actually expect something soon about Italian Cuisine!)

Address: 420-0034 Shizuoka Shi, Tokiwa-cho, 1-2-7, Tomii Bldg. 3F
Tel. & fax: 054-2740777
Opening hours: 11:30~14:00 (on reservations only), 18:00~22:00
Closed on Sundays
Homepage (Japanese)
Credit Cards OK

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