Tag Archives: Izakaya

Japanese Izakaya: Shizuoka Local Products at Bu Ichi (July 2011)!

Service: Very friendly and easy-going
Equipment: Very clean overall. Spacious and beautiful toilets
Prices: reasonable to slightly expensive, but very good value!
Strong points: Extensive use of local land and sea products. Great sake and drinks in general!

Shizuoka City (and Prefecture) is steadily growing into THE reference when it comes to Japanese gastronomy and gastronomy in Japan in general.
We are blessed with a wealth of products be they from the land or the sea all year round, but that would not be enough without the commitment of chefs and restaurateurs and their fans!
Chefs in this city can be often seen visiting each other on their supposedly free days and are organizing more and more events in collaboration. They have understood a long time ago that collaboration pays off more than rivalry or copying.

As a result customers not only expect top-class food, drinks and service, but also the small details they tended to ignore before such as table presentation, artistic dishes and even chopsticks. This is not confined at all to the horribly expensive Japanese kaiseki/traditional restaurants but more and more down to the smallest izakaya. That is as long as the chef or owner is willing to join the gastronomic band!

Kinmedai and kochi from Suruga Bay!

Another sign of the times is that more and more establishments display their ingredients under glass to stimulate their clients’ appetite and take pains to explain and write on their menus the origin of the same ingredients!
A true lover of good has to pay regular visits to ascertain the trends and discover new ingredients and techniques or be hopelessly left behind!

So if you have the chance to visit Bu Ichi in Aoi Ku, Shizuoka City, do not be surprised that such an izakaya does not hesitate to serve dishes from other cultures such as the above chilled corn and edamame Vichyssoise so welcome in the blasting hot summer!

Some dear Tokyo friends of mine would scream and weep at the quality and taste of the sashimi served there, notwithstanding their availability beyond our shores: konbujime isaki/昆布締めイサキ/grunt chicken from Sagara marinated in konbu seaweed!

Bonito/katsuo/鰹 from Yaizu City seared to perfection. The inside melts inside your mouth whereas the outside equals any top-class meat. A true gastronomic experience!

Great products from other regions are not ignored such this in season aji/鯵/Horse mackerel from Kochi Prefecture, Shikoku Island, but all the vegetables are from Shizuoka!

Japanese-style deep-fried chicken/karaage chicken/唐揚げ鶏 have become such a famous morsel abroad. This Fuji jidori/chicken from Fuji City will amply tell you why such a simple-looking food can reach such heights!

Local anago/穴子/conger eel served in chilled jelly is another example of fusion gastronomy so popular in this country!

Zousui/雑炊 is a Typical Japanese comfort food or Japanese rice soup made from pre-cooked rice and water to which is added available ingredients. This summer Bu-Ichi serves it with mozuku/藻付/seaweed and Italian parsley!

Naturally served with home-made pickles and plenty of freshly grated Shizuoka wasabi!

A dessert you will not find outside Japan: Shizuoka Sakekasu Ice cream!
Sakekasu/酒粕 are the white lees left after the sake has been pressed out!
Talking of sake, do not forget to check the beautiful Shizuoka sake on their ample drink list!

Bu-Ichi/武市
Chef/Owner: Takeshi Satoh/佐藤武史
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai 2 Matsunaga Bldg. 2F
Tel.: 054-2521166
Business hours: 17:30~22:00
Closed on Wednesdays
Reservations advisable
Credit Cards OK

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Japanese Izakaya: Odakkui

The first snack comes with a message!

Service: Very friendly
Facilities: Old but clean. Interesting and clean washroom!
Prices: appropriate
Strong points: Local traditional cuisine. Great sake and shochu!

Izakayas are the pillar of Japanese gastronomy as they are the best indication of any local food enjoyed in any particular region.
Naturally there are izakayas and izakayas!
To discover a worthy establishment you need only follow a few rules of the thumb:
A good izakaya serves:
-Local food made with local ingredients whenever possible.
-Variety in cooked and raw dishes
-At least one or two superlative local sake (or local drinks)
-A good choice of drinks to satisfy all tastes and priorities.
The (necessary) extras are:
-Conviviality
-Keen interest in customers’ requests
-Traditional atmosphere

Oddakui, although a celebrated (reserve your seat beforehand!) institution in Shizuoka City it is not easy to find as it is located on the second floor of an unremarkable building. Look for the sign below, and…

and above your head!

The MOTH: Naofumi Ohshiro/大代直史!

Naofumi is not only a great izakaya oyakata, he is also a remarkable business as he opened Yasaitei/やさい亭 with the help of Chef Aki Suzuki/鈴木朋 to offer a complementary establishment to his customers with an accent on vegetables while Odakkui/おだっ喰い serves typical izakaya food from sashimi to oden and croquettes (the last two a must!)

Naofumi has his customers’ bien-être at heart: a message greets each of them wrapped around the chopsticks!
One problem with such establishments is trying to take pictures without a flash!
But don’t worry, do refer to Odakkui’s Homepage for a great rendition of their food and atmosphere!

The little details that make a place so welcoming!

A great sake from Shizuoka: Shisizumi Brewery in Fujieda City!
The ladies must try the umeshu made with brown sugar!

This salad is called “Shizuoka Umare Sarada/静岡生まれサラダ/Shizuoka Birthplace Salad!
it is made with mitsuba/三つ葉/Japanese honeywort and shirasu/シラス/hard mouth sardine whitebait!
Shizuoka Prefecture is known all over Japan for its shirasu!

The whitefish has been steamed and cooled down beforehand.
With avocado in between, it certainly makes for a complete and healthy dish!

Although the menu is worth exploring, you ought to sample their suigyoza/dumplings in soup!
Even the Chinese would come for that!

They (or the Vietnamese!) would also come for the Raw Spring Rolls!

Yummy and so healthy again!

The customers are always offered a dessert before leaving: Brûlé Pudding and Strawberry Sorbet! Another detail which spells the difference!
Sorry for the fuzzy picture!

This is only a short start as I must sample their croquettes, oden and sashimi! LOL

ODAKKUI/おだっ喰い
420-0034 Shizuoka City, Aoi Ku, Tokiwa Cho, 1-8-1, Aoba Yokocho, 2F
Tel.]Fax: 054-253-6900
Business hours: 17:00~24:00
Closed on Mondays
HOMEPAGE

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Japanese Izakaya: Shizuoka Local Products at Bu Ichi!

Service: Very friendly and easy-going
Equipment: Very clean overall. Spacious and beautiful toilets
Prices: reasonable to slightly expensive, but very good value!
Strong points: Extensive use of local land and sea products. Great sake and drinks in general!
Map

I just cannot remember how long I have been a fan of Bu Ichi. It is the kind of establishment I always keep in my mind as a reference.
Why is that?
Simply because its Oyakata/Chef, Mr. Takeshi Satoh, attaches so much importance on obtaining the best products locally, be it from the land or the sea.

Not only food is chosen with an extra care but the sake (mostly local), the shochu and even the wine have been selected to pay full tribute to the essentially Japanese gastronomy served in a very friendly atmosphere.

There will always be a small detail to make you realize you are patronizing a true Japanese izakaya of a different level!

Since most of the food is local, you will not find anything fresher.
To cut a long story short, the other day I simply asked Mr. Satoh to serve me local food only, be it sashimi or vegetables.
Here is what we were served:

All the seafood came from the Suruga Bay!

Octopus/Tako/蛸, Hanadai (also called Chidai)/kind of grouper/とだい, both from Mochimune/用宗.

Isaki/Chicken Grunt/イサキ, from Sagara/相良.

For a better view of the hanadai (front)!

Don’t miss Bu Ichi’s tempura!
Fukinotou/ふきのとう/Giant butterbur and Na no Hana/菜の花/Rapeseed flower, both form upstream Abe River, Shizuoka City.

For a better view!

“Shizuoka Yasai No Moriawase Sarada, Wafu Goma Dressing”/静岡野菜の盛り合わせ和風胡麻ドレッシング/Shizuoka Vegetables Salad, with a Japanese-style sesame dressing!

From a different angle.
There were no less than 10 kinds of vegetables, all from Shizuoka City!

We finished that particular (light) dinner with a typical Japanese soup: Wakatake No Suimono/若竹の吸い物/a delicious light broth containing young bamboo sprouts for upstream Abe River in Shizuoka City!

We did accompany this dinner with a couple of great local Shizuoka Sake. Actually I’m planning to survey their whole range but that is for another report! LOL

Bu-Ichi/武市
Chef/Owner: Takeshi Satoh/佐藤武史
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai 2 Matsunaga Bldg. 2F
Tel.: 054-2521166
Business hours: 17;30~22:00
Closed on Wednesdays
Reservations advisable
Credit Cards OK

RECOMMENDED RELATED SITES:
Warren Bobrow, 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!

Please check the new postings at:
sake, shochu and sushi

Shizuoka Agricultural Products: Hatada Garden Leaf Ginger at Yasaitei!

Ms. Aki Suzuki/鈴木朋, chef at Yasaitei.

I said in my previous article that there are many Shizuoka products worthwhile introducing not only to the general public but also to restaurants who work hard promoting food originating from our Prefecture.
Another such place is Yasaitei in Shizuoka City!

Like in the other article, after having interviewed Toshikatsu Hatada/畑田敏克 at Hatada Garden/畑田農園 in Kuno/久能 in Shizuoka City, I called Ms. Suzuki to tell her I was bringing fresh leaf ginger and I wished her to create some dishes with it to which se immediately genially agreed! Yasatei thus the second restaurant I visited on that day!

I had my usual (I’m a regular there, too…) glass of Doman Shochu (brewed by Hamamatsu-Tenjingura Brewery in Hamamatsu City) with a snack consisting of kogomi/こごみ/ostrich fern in sesame dressing.

Aki keeps things simple with a respect for the natural taste of ingredients.
The first serving was the leaf ginger cut and served with red miso paste. A great snack for the shochu!

Keeping in mind I wanted something light to accompany the drink, she lightly fried in olive oil and a minimum of salt and pepper thin strips of leaf ginger, bacon and strips of yellow sweet pimentoes.

Great balance between the salty taste of bacon, the sweetness of pimentoes and spiciness of the ginger!

She was back in true vegetarian mode for the last dish:

A salad of very lightly fried strips of leaf ginger and cucumber topped with thin strips of raw radishes for an interesting and slightly piquant salad!

Did I say I was enjoying my work at Agrigraph? LOL

YASAITEI/野菜亭
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 + 14 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, 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!

Please check the new postings at:
sake, shochu and sushi

Shizuoka Agricultural Products: Hatada Garden Leaf Ginger at Mando!

Mr. Takeshi Hirai/平井武, Manager of Mando Restaurant

There are many Shizuoka products worthwhile introducing not only to the general public but also to restaurants who work hard promoting food originating from our Prefecture.
One such place is Mando in Shizuoka City!

Mando, Neo-Japanesque Bar, is the third restaurant of the BECK Co., Ltd with Cafe & Bar Cherry Beans and World Beer Restaurant GROW STOCK.
Mando is particularly interesting to me as they serve food in tapas style and are always looking for new products.
After having interviewed Toshikatsu Hatada/畑田敏克 at Hatada Garden/畑田農園 in Kuno/久能 in Shizuoka City, I called Mr. Hirai to tell him I was bringing fresh leaf ginger and I wished him to create some dishes with it. He genially agreed and I was no my way to his restaurant!

Mr. Hirai usually does not work inside the kitchen, although he is a fully-qualified chef, but he wouldn’t let anyone taking care of a product he knew, but not that of a producer he was aware of.

He marinated some of the fresh leaf ginger into hot amazu/sweet vinegar for later use, although it could be eaten right away as a snack with a drink, which I did. beautiful combination, like eating a dessert on a stick!

The Japanese love their leaf ginger fresh as they are with some miso paste. Mr. Hirai served some to me with white sweet miso. They didn’t last long! They go well with any drink!

He then came up with sawara/鰆/Spanish Mackerel (it the season in Shizuoka right now), fried with Japanese sake and a little yuzu koshio/柚子胡椒/lime pepper paste and served with a stick of leaf ginger marinated in amazu. Perfect marriage for a great fish!

Leaf Ginger Pork Belly Roll Fritters!

The last dish was a delicacy that Japanese and expats alike would kill for!
Using thin slices of Shizuoka-bred pork belly, he wrapped them around leaf ginger before dipping them in batter. The whole were deep-fried and served with a beautiful salt and pepper mixture.

For a different view!

Decidedly, my work for Agrigraph is becoming sheer fun!

Mando, Neo Japanesque Bar
420-0031, Shizuoka Shi, Aoi Ku, Gofuku Cho, 2-4-6, Mori Blg, 1F
Tel/Fax: 054-221-5103
Business hours: 17:00~26:00
Parties possible on 2F
HOMEPAGE

RECOMMENDED RELATED SITES:
Warren Bobrow, 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!

Please check the new postings at:
sake, shochu and sushi

Yamako: A tiny Izakaya Hidden in the Mountains of Mariko!

Hiroyuki and Mie Kondoh/近藤広幸、美枝

If you feel energetic (mind you, you can go there by car, but then no alcohol! LOL), take your bicycle and venture in the mountains of Mariko, one of the most celebrated stages on the Old Tokaido Road.

After all, it is only a 50-minute ride from Shizuoka JR Station. You can also take a bus until very near and walk for 1.5 km through real rural Japan!

There, you will find, almost at the end of the road, a tiny izakaya called !Yamako/山幸”/”Mountain Happiness”!
It was re-opened by the amiable Kondohs 10 years ago after Mie’s father passed away.

It is a microcosm of old Japan with its small wooden side entry to a minuscule park with flowering trees.

Nice place to sit waiting for your turn!

A view of the same from inside the tatami room.

The tatami room where up to 10 people can sit.

The inside is all old wood making for a great atmosphere.
The above picture was taken inside the other room where 5 can be seated at a table on chairs.

At lunch time you have a choice of three sets:
Tororo soba, 900 yen
Zaru Soba: 700 yen
Sansai Soba: 800 yen

I chose the latter.
Very tasty and healthy!

For (early) dinner you can either take the 2,000 yen set which makes for quite a lot of food or you can have a large plate of oden for 1,200 yen.
But it is possible to arrange for a more complete meal according to a pre-arranged budget through reservation on the phone.

They have plenty to drink for thirsty people including beer and local sake (Morimoto and Aoshima Breweries!), in glasses or bottles for the latter.

They also provide a large BBQ site just beside the izakaya I had the luck to use last year!

Know there is a tiny haven waiting for you at the end of a nice journey!

Yamako/山幸
Shizuoka Shi, Suruga Ku, Mariko, 6088
Tel. & Fax: 054-257-3228
Opening hours: 11:00~19:00 (Please call for a reservation if you come after 13:00!)
Closed on Tuesdays
Credit cards OK (within reasonability!)
Reservations expressly recommended!

RECOMMENDED RELATED SITES:
Warren Bobrow, 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!

Please check the new postings at:
sake, shochu and sushi

Shizuoka Agricultural Products: Mrs. Jitsuko Ishihara’s Zucchini!

In Japan, like in any country worth its salt and name, you always need a little help from your friends. And when that applies to agriculture and farmers, it is simply vital!

Luckily enough, I’m blessed with this tireless lady friend, namely Mrs. Natsuko Koyanagi, the recognized leader of all those farmer housewives selling their produce at Agriroad in Shizuoka City!
When you realize that the community accounts for more than a hundred members, interviewing simply becomes a pleasure!

Last year she introduced me to this sweet ladyfarmer, Mrs. Jitsuko Ishihara who has a special fondness for zucchini, especially of the colourful round kind!
Sorry for the small pic, but it was taken last year, as the lady was busy up in the mountain harvesting tea with her husband tis morning!

But in the Shizuoka (and elsewhere in Japan) countryside you don’t need a key to open a fence. Natsuko gave her a call to inform her that that strange foreigner (-“You know, the Frenchman who loved your zucchini last year?”) wanted to have another look at those beautiful vegetables. -“Is it ok for us to visit your field/garden?”
-“No problem, you know the place! Thanks for taking hime around!”
Simple as that!

Since I have started writing these local agriculture articles for the prefectural government I intend to conduct a full interview of Mrs. Ishihara very soon!
Natsuko, having given me a ride to Yuyama, along the Abe River (a good 5 minutes ride. For once, I was happy to leave my bicycle!) we were soon trampling Mrs. Ishihara’s domain and taking pics.

Not a really easy task as you have to delve deep under those large leaves with insects buzzing in your eyes (we are in the middle of the reason!)
There was no way I could leave the place without a hoard of those little treasures…

-“Natsuko, could you please ask Mr. Ishihara if I can have some of these?”
Natsuko was soon talking over her mobile phone (at least one reason to welcome IT in farms, thus cutting distances to zero!”)
-“She says she’ll be glad to let you pick one of your choice back home!” (Sweet lady!)
-“No, I mean to buy 3 or 4 of them! Ask her if I may, and how much she wants for them!”
-“……………

-“She says you can take 3 or 4 of them at 100 yen a piece (just over 1 US$)!”
-“But that’s ridiculously cheap (they would fetch 4 times as much in a supermarket) for a zucchini I need two hands to wrap them completely, and moreover fresh and of such a quality!”

Well, I did go away with my 4 beauties for a grand total of 400 yen! I tried to explain they would be served tonight at a friend’s izakaya who would be ready to the real price, but to no avail!

I will make sure my friends at Yasaitei in Shizuoka City know where these zucchini come from and answer their guests’ queries!
Do visit this great place, an institution here in Shizuoka Prefecture!
They will prepare and serve these zucchini according to your preferences, probably as tempura, steamed or fried with superb olive oil!

Can you see them?

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)

RECOMMENDED RELATED SITES:
Warren Bobrow, 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

Please check the new postings at:
sake, shochu and sushi

Japanese Bamboo Handcraft for your Dining-Room and Home

Bamboo has been used from times immemorial. It is very sturdy and does not spoil easily, even in the most severe conditions or environments.
People tend to forget it is not a tree, but a grass. It can grow in inclement climates and withstand frost and snow, although severe droughts will kill it.
It flowers only once in its long (60 to 120 years) life before suddenly dying away.

Bamboos (there are many varieties) are also the fastest growing woody plants in the world. They are capable of growing up to 60 cm (24 in.) or more a day due to a unique rhyzome-dependent system. However, this astounding growth rate is highly dependent on local soil and climatic conditions. But the same growth rate can make it an environmental hazard in some regions where it supplants real trees.
Bamboos are of notable economic and cultural significance in Japan (and Asia) where the stems and even the leaves are extensively used in everyday life as building materials and as a highly versatile raw product, and the shoots as a food source.
Bamboo, when used for construction or utensil-making purpose must be harvested when the culms reach their greatest strength and when sugar levels in the sap are at heir lowest, as high sugar content increases the ease and rate of pest infestation.

Bamboo is extensively used as a food, medicine and construction material.
It also contributes to the manufacture of everyday utensils from chopsticks to baskets, from textiles to musical instruments, and even in water processing and transportation (bamboo bicycles!).
Now, because of its comparatively mild and wet climate, Shizuoka Prefecture has been the home of bamboo handcraft for a long time.
Its major guild, called Suruga Takesen Sujizaiku/駿河竹千筋細工 (literally, Suruga Bay Bamboo Thousand Lines Thin Works) or “Suruga Zaiku” for short, has been in existence since 1620 and quickly achieved fame thanks to the Shogunate and the Old Tokaido Route.
At first craftsmen concentrated on the manufacture of utilitarian objects from baskets to small boxes and trays actively sought by the travelers for their own use or as valuable souvenirs and tradable artifacts.
Their products achieved international first in Austria in 1873 where they were exhibited at the Wien International Exposition. Since then the craft has witnessed lows and highs, but in this present world of cheap plastic and metal utilities, bamboo has increasingly achieved a deserved status of artistic value and even that of a politically correct environment-friendly material.

At present the Guild accounts for 14 craftsmen and craftswomen of all ages specializing in some form of the handicraft. The next generation is well provided for and collectors and buyers can be assured of a continuous, if limited because of the sheer hard work and artistry, supply.
There is an almost unending line of products available depending on your needs:
Vase baskets to hold or carry pottery or glass vases, protecting and adding to the aesthetic value of their contents. There are some 80 models of them that can be laid on tables or tokonomas or hung on walls and pillars.
Many exquisite “kaze suzu/風鈴”, or “wind bells” resonating inside very fine bamboo lined balls.
More than 20 cake boxes and trays to serve or preserve Japanese cakes/wagashi.
Beautiful “handbags” lined with hand-dyed cloth.

Insect collectors, especially “suzu mushi/鈴虫/ring-bell cricket” beloved by the Japanese during the hot season, can choose among more than 20 delicately built cages where they can keep and feed their little pets.
Lamp shades (more than 25 of them) can not only make for very utilitarian devices, but also for lovable souvenirs to bring back home as the oriental note in your western abodes.
But my favorite, if I may be allowed a personal comment, are the trays, either made of bent bamboo lines or interwoven bamboo fibers!

Consult their homepage (Japanese) for the entire array and direct purchase at:
http://www/takesensuji.jp/
Visit their guild in Shizuoka City if you wish to be directly introduced to the artists at work:
Shizuoka Takesen Kougei Kyodokumiai, 420-0078, Shizuoka Shi, Aoi Ku, Hachi Bancho, 7-1
Tel.: 054-252-4924
Fax: 054-273-2679

Or if you happen to stop at Shizuoka Station, spare a minute to admire all the art works at Sumpu Raku Ichi Shop!

Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

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Almost “Tricolor” Fried Potatoes

The Japanese are starting to take a real interest in many varieties of potatoes as opposed to sweet potatoes.
The Missus having received a batch of them from her family’s garden, I prepared a quick appetizer last night.
I had 3 differentcolors available: red, yellow and black, that is as far their outside colors were concerned!

Once boiled, they turned to slghtly differentcolors: dark blue, light yellow and pink!
Almost tricolor (I’m in for another of BG’s comments!)!

As a general rule, I boil the potatoes before deep-frying them.
Actually, I don’t deep-fry them but use only a little olive oil. Far healthier!
As for vegans and vegetarians, just frying and seasoning them is enough, but for the sake of taste I first fry chopped bacon (with no oil). Once it has reached a crispy state, I put it a aside. I use the same fry pan without wiping it at all. I pour about 2 tablespoons of olive oil (EV) for the 3 medium potatoes I had.
The potatoes wer cut into large dices with their skin.
I fried them until they had completely absorbed the oil and became brownish. I then throw in a finely chopped clove of garlic, the bacon ,black pepper and some nutmeg.

Once the garlic has started browning I pour the lot into a serving dish.
(Sorry for the last 2 pics! The Missus took them!)

Before serving them I sprinkle them with a good amount of freshly grated parmegiano. This way, I don’t need to add any salt!

Great with dark beer!

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Walking to the Izakaya the Japanese Way: Geta/Japanese Clogs

Not so long ago, the sound of wooden clogs (geta/下駄 in Japanese) could still be heard at any time of the day and night in any season in cities as well as in the countryside.
This is still mentioned as one of the sounds that older Japanese miss most in modern life. A traditional saying in Japanese says that “You do not know until you have worn geta.” meaning that you cannot tell the results until the game is over.
Chefs were wearing them at work inside izakayas and sushi restaurants. Now they wear graceless white vinyl boots.
Interestingly enough, by ignoring geta in favor of Western footwear, the Japanese are not doing a favour to their own health. Instead of being constricted inside shoes with the consequent skin problems during the rainy season and sweaty socks to wear with them, geta allow free movement of the feet in the most natural environment. Contrary to belief, walking with the skin in direct contact with a wooden or lacquered surface does keep the feet at a comfortable temperature, even in the snow.
Moreover, good Japanese-made geta cost an average of 5~6,000 yen (50~60 US dollars), which make them cheaper and far more durable than Western shoes! They can be easily worn day in day out for up to 10 years according to traditional makers in Shizuoka Prefecture!
The great majority of modern geta are made abroad, especially in China these days but traditional manufacture still survives in Japan.
The City of Fukuyama in Hiroshima Prefecture produces 60% of the national output. Hida City in Oita Prefecture is also a major producer.
Traditional and high quality geta are especially made in Fukushima, Nagano, Niigata, Akita and Shizuoka Prefectures.

Geta are sometimes called wooden clogs in English because of their resemblance wit clogs and flip-flops. One could describe them as a kind of elevated wooden base held onto the foot with a fabric thong to keep well above the ground. They are worn with traditional Japanese clothing such as kimono or yukata but (in Japan) also with Western clothing during the summer months. One can still see people wearing them in rain or snow to keep the feet dry, dur to their extra height and impermeability compared to other shoes such as zori.
There are several styles of geta. The most familiar style in the West consists of unfinished wooden board called a dai (台, stand) that the the foot is set upon, with a cloth thong (鼻緒, hanao) that passes between the big toe and second toe. Although there is no need to wear socks, apprentice geisha (also called “maiko”) wear their special geta with tabi (Japanese socks) to accommodate the hanao.

Ladies will often add a protective cap called tsumakawa (爪掛) to protect their toes from the rain or mud in inclement weather.
The supporting pieces below the base board, called teeth (歯, ha), are also made of wood. Cheap clogs are made with cedar wood (杉, sugi), whereas high-quality geta are made of very light-weight paulownia (桐, kiri) imported from Northern Japan.
The teeth are usually made separately and fixed to the base board later (Funageta/船下駄), whereas more valuable geta will be carved out of a single block called (Okaku/大角).
Although great craftsmen are becoming scarce (there are only five recognized in Shizuoka Prefecture in spite of their fame), geta can and usually are suggested to be made on order, so as to perfectly “fit the feet” of its wearer.
Such footwear is becoming increasingly popular abroad where more and more people have recognized not only their practical, health and ecological values, but also for their decorative and fashion merits.

The dai may vary in shape: oval and narow for ladies to rectangular and wide for men as well as in color: natural (harigeta/張下駄), lacquered (nurigeta/塗り下駄) or stained.
The teeth of any geta may have harder wood drilled into the bottom to avoid splitting, and the soles of modern clogs of the teeth may have rubber soles glued to them.
The hanao can be wide and padded, or narrow and hard, and it can be made with many fabrics Printed cotton with traditional Japanese motifs is popular. Inside the hanao is a cord (recently synthetic, but traditionally hemp) which is knotted in a special way to the three holes of the dai. The hanao are replaceable, although breaking the thong of one’s geta is considered very unlucky!
Maiko in Kyoto wear distinctive tall geta called okobo. Also very young girls wear “okobo”, also called “pokkuri” and “koppori”, that have a small bell inside a cavity in the thick “sole”/dai. These geta have no teeth but are formed of one piece of wood. They are carved in such a way as to accommodate for walking.
Japanese professional sumo wrestlers in the lowest wo divisions of Jonokuchi and Jonidan must wear geat with their yukata at all times!

Various types of geta for the true collectors! (this list is far from exhaustive!):
-Sokugeta/足駄: real antiques as these were worn between the Heian Era and Edo Era! They became the symbolic footwear of students in meiji Era
-Yama Geta/山下駄: Square mountain Clogs made of paulownia wood and worn at the beginning of Edo Era. When made with cedar pine wood, they are called Yoshiwara geta/吉原下駄 as revellers in the Yaoshiwara Distritc used them on rainy days.
-Pokkuri Geta/ぽっくり下駄 worn by maiko, geisha and young girls, generally higher and decorated with golden motifs.
-Robou/露卯, Yanagi Geta柳下駄 worn in the early Edo Era.
-Uma Geta/馬下駄, square and made of cedar pine wood. “Horse Clogs”, called so because they sound like horse’s hooves on paved streets.
-Koma Geta/駒下駄, most common all-weather clogs until before the Meiji Era.
-Kiri Geta/桐下駄, high-quality expensive clogs made of paulownia wood. Originally finished with black lacquer.
-Odawara Geta/小田原下駄, very popular among harbor workers and fishermen in the 18th Century in spite of their high price.
-Ippon Geta/一本下駄 or Tengu Geta/天狗下駄, a clog with only one ha/歯/”tooth”. Both worn by kids and adults.
-Taka Geta/高下駄, very high clogs
-Bankara/バンカラ/Narrow clogs with high teeth, popular with older time students.

Recommended manufacture/display center:
Suruga Nuri Geta (駿河塗下駄) (designated by the Shizuoka Prefecture Government)
420-0047, Shizuoka City, Aoi Ku, Seikancho, 9-22
Tel. & fax: 054-253-4917
Homepage: http://www.shizuoka-kougei.jp/009.html (Japanese)

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Shizuoka Agricultural Products: Shizuoka Miwa Agriroad (revisited)

As I’m starting writing articles on farming for the local government who have recently decided to promote farming on a grand scale, I thought it was about time to have a deeper look at Agriroad, one of the many local markets run by local farmers associations, notably farmers’ wives.

It is not big by any standards, but the local know you will find products of great quality and freshness as they start queuing up well before 9:30 a.m. when the market opens!

It is not all about food! And I can assure all those beautiful flowers, cut moments before, disappear very quickly!

First things first. I know that I will have a few minutes to spare before all the best morsels vanish from view!
Basket in hand I hunt along the venerable ladies and gentlemen sent by their families to grab food for their home pots! I can talk to peple and take photographs later!
Those round yellow zucchini were soon hidden at the bottom of my basket.

All vegetables bear the name of their grower and the sale date limit and (ridiculously) cheap prices! Most are organic, too!

Benihoppe/red cheeks strawberries, a strain first grown in Shizuoka in 2002!

Italians are welcome with all these sweet tomatoes!

My good friend, Mres. Natsuko Koyanagi, preparing Yomogu Kintsuba cakes, a vegan treat!

My students took care of these later!

Traditional Japanese sugar cakes (vegan!) prepared by some of the 100+ members!

Great jams made with local fruit and no additives or preservatives!

Japanese home-made cheese cakes!

No need to cook at home. Take these yummy tempura back home! All labelled with the name of their creator and all ingredients used!

More food for vegans!

Would you believe that these tradtional Japanese desserts qualify as vegan!

These are the vegetables I bought for an izakaya owner friend of mine:
3 yellow round zucchini, 1 bunch of fresh young carrots, 2 bunches of Hatsuka Daikon (“Twenty Days Daikon), 1 bunch of gobo/burdock root, all organic.

How much?
4 US $!

Shizuoka Miwa Agriroad (JA)
〒421-2114 Shizuoka Shi, Aoi Ku, Abeguchishinden, 537-1.
Tel.: 054-296-7878.
Fax: 054-296-7878
Business hours: 09:30~15:30 (from 08:30 on Saturday, Sunday and Holidays)

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Vegan Sashimi at Yasaitei (2010/06/30)

Service: Excellent and very friendly
Facilities: very clean
Prices: reasonable
Specialty: Vegan and vegetarian Cuisine, Izakaya gastronomy, local products, oden.

The summer has come to Shizuoka with a vengeance after an unseasonably cool period. One has problems making and devising food and meals for such a period. It is when you have to think of a higher fluid/water and vitamin intake to complement your “usual” diet/eating prctices.

This is when fresh vegetables are vital!
Luckily enough, Shizuoka Prefecture is the most blessed region in Japan when it comes to varieties and quality.

Just go arond the innumerable small markets in town and suburbs and you will rediscover the riot of colours at Yasaitei, which almost exclusively serve local produce!

Do not forget that mushrooms can play a vital role in your diet!

One knows very quickly where all these beauties come from: Green asparaguses from Hokkaido!

I had a long day both indoors and outdoors yesterday, and I was literally dehydrated when I entered my favourite izakaya.
The fresh colours of yuba/tofu sheets served with grated Shizuoka wasabi and thinly shredded leek were a balm on my eyes and body.
With a glass of Doman rice shochu from Tenjigura-Hamamatsu Brewery, I could patiently wait for my vegetable sashimi order!

Just a little soy sauce with it, nothing else!

A side view of the picture at the top of this posting.

A slanted view to show the mizu nasu/water egg plant, a Japanese variety that is best eaten raw, cruchy celery, crunchy (and so juicy) daikon on shiso, perilla leaf atop chopped onions, crunchy and juicy (again) cucumber and small radish!
The dressing/dip consisted as usual of fine salt, miso paste and sesame oil!

I finish my quick snack/meal with a corn cream and fresh carrot combination. Does not qualify as vegan, but certainly does as vegetarian!

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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Mando: Neo Japanesque Bar/SpanishTapas Bar

Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to a little expensive.
Specialty: Tapas. Japanese sake, including many local Shizuoka Brands, shochu and wines.

More and more culinary specialties are being presented for the ever-growing pleasure of revellers in Shizuoka City.
The latest addition, which opened last month, is a very interesting combination of Japanese and Spanish cuisines served in a bar/restaurant very reminiscent of Spain.

A very-easy going place with very friendly staff (7) ably coached by veteran manager Takeshi Hirai (who also looks after two more establishments), one can first quaff one’s thirst in many ways:

Japanese sake (350~1,200 yen for a 90ml glass) is top-class including no less than 19 different bottles from Shizuoka Prefecture: Isojiman, Aoshima, Kokkou, Sugii, Doi, Takashima, Morimoto, Oomuraya, Kanzawagawa, Eikun and Hatsukame Breweries!
Other prefecture are represented by 11 more brands.

Incidentally, if you come there just drinking,there is a space for guests who prefer standing with a glass in hand!

Plenty of wine, naturally!

Wine is available by the bottle, half-bottle, and glass.
7 liqueurs, plenty of cocktails, soft drinks, Japanese tea and herbal teas are also on the menu!

And shochu: 13 imo/tuber, 11 mugi/barley, 8 kome/rice, 3 awamori from Okinawa and 7 limited editions!

As for food, you had better check the menu of the day written on blackboard as it changes every day.
On the average 13~ tapas (300~600 yen) and 16~ dishes (200~1,400 yen) are on offer, although one can ask the chefs about avaibility of other foods!

If you can’t read the menu, no problem, just point at the food inside the glass display boxes: Fish,

Tapas,

More tapas,

Vegetable terrine,

and even more tapas!

Eating tapas with a glass of wine is probably the cheapest way to truly enjoy the place!

Mind you, they quickly add up!

A great place on your own for a quick fix or with good company for a long night out!

MANDO, Neo Japanesque Bar
420-0031 Shizuoka City, Aoi Ku, Gofuku-cho 2-4-6, Mori Bldg 1 & 2F (along Genan Street)
Tel. & Fax: 054-221-5103
Opening hours: 17:00~02:00
Closed on Sundays
Parties possible on reservation (second floor can turned into private party space)
Credit cards OK

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Sashimi Plate at Uzu (’10/02/25)

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

Just had our regular visit, the Missus and I last night at Uzu, the talk of the town (on TV nest Sunday!) as far as Izakayas arec ocncerned in this city.

Apart of supremely extravagant vegatables and meat, one can expect the best quality sashimi there, too. And most of it local!

From right to left:
-Isaki/Chicken Grunt (what a name!), both as sashimi and seared sashimi/aburi sashimi (Suruga Bay).
-Kihada Magura/Albacore Tuna
-Madako/True Octopus
-Grated fresh wasabi from up the Abe River, Shizuoka City.
-Benimasu/Salmon Trout from Fijnomya City.

A real treat!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK

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Warren Bobrow, 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, Social Culinaire, Sushi Nomads, Cook, Eat & Share, Gourmet Fury, 5 Star Foodie, Easy Does It Recipes, Oyster Culture, Once A Chef

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Vegan Steamed Organic Vegetables at Uzu

Shizuoka Prefecture is increasingly becoming renown all over Japan for its organic (biological/macrobiotic) vegetables and it has become a mind-boggling business to keep track of them all!
To (pleasingly) compound the problem, Shizuoka is the mildest area in Japan after Okinawa, with the direct consequence of yearlong uninterrupted culture.
For example, Shizuoka Prefecture produces half of all celery and Chinese leaf vegetables grown in this country. It is also the first to put out delicious white or yellow winter onions on the markets.

Uzu Izakaya in Shizuoka City is always on the look-out for new vegetables (we are planning to visit an upriver market next month together!), especially organic ones.
This particular way of serving organic vegetables steamed for an unadulterated tasting is their trademark.

I’m no vegan or vegetarian, but I can assure you I won’t let such a dish away from me!

The picture above was taken last night during that memorable dinner at Uzu.
All vegetables are grown organically in Shizuoka Prefecture: carrot, white, red and green daikon, white-fleshed and purple-fleshed sweet potatoes. Don’t you think they look like fruits?

Barnyakauda Sauce

Uzu prepare and sell their own dressing/sauce for such steamed vegetables, although it is not vegan or vegetarian.
As an alternative, vegans and vegetarians could experiment with a sauce/dressing based on soy milk and curry seasoning!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese, but have a look at the pics!)

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Bread + Butter, Comestiblog, 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, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Dodol-Mochi, Wheeling GourmetLe Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook

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