Tag Archives: Izakaya

Shizuoka Sashimi: Kinmedai/Splendid Alfonsino

December 24, 2009 dragonlife Leave a comment

We had this fish yesterday at Uzu Izakaya in Shizuoka City as our second sashimi plate: Kinmedai/金目鯛.

Kinmedai/金目鯛 in Japanese means “Golden Eyes Seabream”.
It is a fish genus common all over the world, but with varying quality level.

This kinmedai was caught off the Izu Peninsula in the Western part of Shizuoka Prefecture.

Izu Peninsula is considered one of the best areas for that particular fish (it has different names in other regions!).

It was served cut in small rectangular pieces with a deep indent in the middle where you can insert the freshly grated wasabi (from along the Abe River in Shizuoka City) for better chopsticks manipulation and utmost appreciation.
The flesh is so tender it almost melts inside your mouth. The taste is sublime for a fish which is not considered as expensive here. (which shows you can enjoy sashimi and sushi at very reasonable prices! Jibe for people spending fortunes in Tokyo and abroad! LOL).
Generally speking fish is readily available and reasonble for all budgets in our Prefecture.

I feel like a lucky b…..d!

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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Japanese Cuisine: Stewed Pork in Black Rice Balls

December 24, 2009 dragonlife 2 Comments

One more dish we had yesterday at Uzu Ｉzakaya in Shizuoka City was a new creation:
Kakuni Kuro Mai Dango/角煮黒米団子 or Stewed Pork in Black Rice Balls.

It did look a straightforward, but the first bite indicated the complexity of that dish.
Stewed Pork is first made in “Kakuni-style”, which takes quite some time to achieve.
The pork is then cut into tiny pieces and wrapped inside the rice ball.
Now the rice used is black rice. This is a bit of a misnomer a Japanese black rice has nothing to do with the “black rice” (which is not rice) used in Americas and Europe.
Actually it is a dark-red rice variety.
One part of the rice is first steamed into a glutinous paste. More black rice is added to the glutinous paste and the mixture is shaped into a ball with the kakuni inside.
It is steamed again with the result of solid/firm rice grains inside the glutinous rice ball, giving it a satisfying bite enhanced by the pork inside.
The balls (as big as a child fist) are served topped with sweet and sour sauce and fresh trefoil (for taste and colour).
A very satisfying, intriguing dish.

Another treat!

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Japanese Cuisine: Venison Sashimi/Shika Sashimi

December 24, 2009 dragonlife 4 Comments

Last night, for once the Missus and I quickly agreed to pay a visit to our favourite izakaya, Uzu, in Shizuoka City.
The place is renown all over the Prefecture for serving food prepared with ingredients coming almost exclusively from our Prefecture.
I thought it better to introduce the dishes in separate postings to make it easier for friends to choose which one to read according to their culinary, diet preferences!

This sashimi/raw meat is venison, that is the meat of a deer.
That particular deer was culled up in the mountains near the Abe River in Umegashima, Shizuoka City. Their number have to be controlled as they tend to overreproduce too quickly to the detriment of the ecological and economic balance of the region.

The sashimi/carpaccio was served with freshly grated wasabi grown along the Abe River, freshly grated garlic and chopped leeks. The soy sauce served with it was of the sweet light kind.

As for the venison, it has a light gamey flavour to it. It was extremely tender and almost sweet,

A treat!

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Gastronomic Destinations: New Caledonia (’09/09-3)

November 3, 2009 dragonlife 5 Comments

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Ilot des Canards/Duck-canard Islet

New Caledonia ofers many escapes within short distances.
One of mine (and the Missus’) is a small islnad only 15 minutes away by boat from Noumea called Ilot (or Ile) des canards/Ducks Islet.
if you have your own boat (a yacht wouldn’t be able to find deep enough water to stop there) wind sail board or kayak you could reach the place quickly enough.
For pedestrians, go to Colleen Excursions (Tel.: 28-33-58) in Anse Vata Bay where you can book a boat across the lagoon for 1,000 Pacific Francs (return ticket)/12 US $.

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The sland is worthe the vist (daytime only) for many reasons:
Originally copmpletely desert, a French-japanese couple obtained the license to develop it.
Not ony did they build a restarant wih seats and parasols there, they also planted trees and plants form New caledonia, thus ceating a new environment while protecting and furthering native nature.
The birds have come back and even “fight off” tourists away from their nests!

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Enjoying local beer on an empty stomach…

The restaurant offers healthy and plentiful fare in a great natuaral enironment away but still within a short distance of civilization.

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Salade de Crudites/Vegetables Salad

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Venison Grill Salad

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The staff are all recruited from the locals who are very warm and friendly.
One can rent cahairs and parasols (bring your own parasol if you don’t want to spend the money as it can be pretty hot!)

A great day off away from the crowd (that is, in the off sason!)

ILOT CANARD, PLAGE LOISIRS
Tel.: 46-92-84
(Call to check day off)
Credit cards not accepted

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Gastronomic Destinations: New Caledonia (‘09/09-2)

November 1, 2009 dragonlife 4 Comments

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Ile des canards seen from Noumea, Anse Vata Bay

new caledonia is our regular destination when when we find the the time to escape from Japan for a short vacance.
being blessed with sun, sea and great food, be it French or “ethnic” of all kinds, it also offers some of the best natural water in the Pacific Ocean!

I’m not tired of repeating it, a benediction for beer Brewers and beer lovers!

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There are three distinct microbreweries in New Caledonia:
The first one, 3 Brasseurs, is actually a branch of a great microbrewery in France, but it uses only local water and thus can be considered a true New Caledonian mkicrobrewery!
It not only offers a range of four different beers, all made from pure malt and hops, unpasteurized and unfiltered:
Blonde (lager), Ambree (red ale), Scotch (porter) and Blanche (weizen)
sampling their tasting set is simply a must!

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New Caledonia lobsters!

But they also include a restaurant upstairs where you can eat all typical Alsatian Cuisine, Southern French Cuisine, and other typical French specialties:

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Mussles and fried potatoes, which is a belgian specialty actually!

On the first floor, you can either enjoy a drink at the pub or on a terrace.
Check their special band music nights!

3 Brasseurs
Centre Commercial de la Baie des Citrons, Noumea, Nouvelle Caledonie
Tel.: (687)241510

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Gastronomic Destinations: New Caledonia (’09/09-1)

October 31, 2009 dragonlife 6 Comments

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View of Noumea from Ile des Canards

Travelling to New Caledonia can easily become a thirsty venture!
Even in “Spring” (September), temperatures can uickly soar over 25 degrees in the shade, meaning at least 10 more in the sun!

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Number 1 Beer and havannah Beer at Le Fun Beach

New Caledonia is not only blessed with sun, sea and great food, but it also offers some of the best natural water in the Pacific Ocean!
No wonder this island has been settled for millennia as the water is slowly filtered through rocks before to gush out at the feet of pretty high (over 2,000 metres in some cases) for such a small island!
A benediction for beer Brewers and beer lovers!

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Tuna Salad at le Fun Beach

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Roast Beef salad at Le Fun Beach.

There are many restaurants in Noumearemisniscent of Southern France. Actually the Caucasian population is mainly from Southern France and Corsica.
Food in such restaurants is very healthy although a missing a little spice. Sauces and vinaigrettes are light in particular.
There are exceptions I will mention in my next posting!

LE FUN BEACH
Promenade R. Laroque, Noumea, New caledonia/Nouvelle Caledonie
Tel: 263132
Credit cards OK
Great View on Anse vata Beach and Bay
Lunch and Dinner

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Japanese Izakaya: Uzu (’09/09/13)

October 25, 2009 dragonlife 2 Comments

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Vegetables Shabu shabu

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.

I said before that Uzu was bound the become an addicton!
The difference is that the Missus shares the same addiction!
Accordingly we felt it was about time we checked the menu as it always a seasonal one.

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The “0-toshi”, or a snack served automatically with the first drink order, is clearly representative of Uzu, not only as far as food is concerned, but also because all earthenware and glassware are made by local artists!
Did you notice the size of the boiled peanuts/
Yes, they are eaten boiled in Shizuoka and make for a healthier todbit than the usual roasted variety. These jumbo-sized ones are grown near Mount Fuji!

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As for the sashimi plate we chose local fish including beni matsu/salmon trout raised in Fujinomiya City at the foot of Mount Fuji, Hanadai and Hondai, both varieties of groupers.

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As for tempura,wewere told that a batch of wild mushrooms had just arrived.
No need to say we needed to be asked again.
Giant Enokitake, Shimejitake and Maitake!

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But the star of the evening was the organic (all local) vegetables sgabu shabu (you will served seaweed/konbu dashi for it if you order so!)
Frankly speaking I did not havethe time to ask about thevegetables in detail as the Missus could not wait! Jut let me say they included red sweet potato and that they were a discovery!

Looking forward to the next one!
Incidentally the Missus had beer and white wine while I sipped local sake…

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)
RECOMMENDED RELATED SITES:
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Wild River Review
Bread + Butter
5 Star Foodie
Frank Fariello
Mangantayon
Hapabento
Elinluv Tidbit Corner
Think Twice

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Shizuoka Izakaya: UZU (revisited again!)

June 15, 2009 dragonlife 2 Comments

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I will have to be careful, or UZU Izakaya is bound to become an addiction!
I visited that increasingly popular (need to reserve on Fridays especially!) last Friday for a quick dinner and some Shizuoka sake!

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Thye kabocha/pumpkin tofu snack was still there!

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Any sake is served in a different vessel, and you are offered a choice of cup for each sake you savour!

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Fried organic new potatoes with their skins!
Uzu specializes in organic vegetables and “shamo” chicken!

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Organic “Young Corn” grilled inside their husks. The “hair” around the corn is edible!

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Again, a rare morsel to please vegans and vegetarians:
“Young corn” organically grown by Mr. Matsuki in Shibakawa Cho, at the foot of Mount Fuji, served raw! Yes, you head/read right, raw!
These were the only two available that night and I didn’t have to pay for them! Slightly different from the above, they are very tender and sweet. You eat them as they are, no need for “dressing”!

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Now, that’s an iteresting morsel: Shamo Chicken Gratin inside a small organic kabocha/pumpkin!
Just small enough not to worry about the calories!

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Another bottle of sake!

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Grilled “Isaki/Chicken Grunt” ( a strange name for a fish!), caught off Shizuoka shores. Elegant!

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Deep-fried “shamo” chicken thighs and breast fillets!

No need for dessert!

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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Shizuoka Izakaya: UZU (revisited)

June 3, 2009 dragonlife 4 Comments

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Uzu is slowly becoming another regular izakaya of mine and that of my friends. Apart of the great welcome and atmosphere, their cuisine makes an extensive use of locally grown organic vegetables, making it one of those rare izakaya wher vegetarians are truly welcome!
As for the meat and fish, it is simply superlative. Moreover, one will be able to choose and taste geat local sake!

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Last Friday, while my friends and I were having a “discussion” as to what we would order for food, tasty morsels had already come with our first sake!

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To cut a long story short, here is what we savoured on that day!
(See pic above). A plate of “Shamo” (Shizuoka-bred) chicken sashimi, comprising giblets (heart, liver, etc.). You can be assured they are absolutely fresh. Eaten with Shizuoka Wasabi and soy sauce, they make for a decadent starter!

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“Mizu Nasu”, a succulent egg-plant/aubergine which is eaten raw!

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“Sawara/young cod” sashimi. The fish was caught in Suruga Bay! Almost sweet!

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An enormous salad of grilled “Shamo” Chicken and Shizuoka-grown vegetables!

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A plate of grilled “Shamo” Chicken giblets! You must have guessed by now that we had decided to make it a chicken and vegetable dinner!

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All earthenware and glassware at UZU are made by local artists!
How about this sake glass decanter?

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And finally, “aburi”/grilled Shamo Chicken. With a little wasabi and nothing else, absolutely scrumptious!

We did have UZU’s lime sherbet for dessert, but I have already described this beauty in another posting!
Going there again next week, incidentally!

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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Shizuoka Izakaya: Uzu

February 18, 2009 dragonlife 10 Comments

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Service: Excellent and very friendly. Very Japanese atmosphere.
Facilities: good washroom facilities. Great cleanliness overall
Prices: reasonable.
Specialty: Great sake from Shizuoka and Japan Great Shochu.

Uzu has been an institution in Shizuoka City for now 8 years and has maintained and improved on its quality, both in service and food (and drinks!) all the while.
The cuisine is typical of a new wave of young Japanese chefs who strive to offer dishes made from local ingredients, including organic vegetables and meat from animals raised in an healthy environment in the Prefecture, always looking for the unusual and delicious!

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The atmosphere is so Japanese!
You can choose a table with a view on a minuscule garden, or if you prefer to see the chef and staff at work, sit at the counter.
Before looking at the ever-changing food menu, have a good look at the sake and shochu list.
I urgently recommend the sake tasting set with three sake from Shizuoka usually including Kikuyoi, Hatsukame and another one!

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A typical example of their originality is the delicious sashimi we were offered, the Missus and I:
“Kan Sawara”: Young cod caught in the coldest time of the year in Suruga Bay off Shizuoka. They had found only enough for one day. Very firm flesh for a fish, but with a very soft bite and a taste that would have Tokyoites take the first train!

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They also offer plenty of variety to please European and American palates such as the above green asparaguses (large specimens grown locally) and mozzarella gratin!

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“Shamo Chicken”/Chicken comparable to the Bresse chicken in France, grilled to perfection, with a crispy skin and so tender flesh, and served with grated fresh wasabi!

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Vegans and vegetarians should not worry. There is plenty for them, such as this very unusual giant burdock root/”Oura Gobo” grown organically at the foot of Mount Fuji and deep-fried with a light cornstarch coating. Very satisfying bite and delicious!

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Also try their “O-cha-zuke”/rice in hot tea. Great hot vegan/vegetarian fare in Winter!

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Yes, yes, they have desserts!
You must try their fabulous home-made ice-creams and sherbets!

Will visit them soon again!

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)

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Japanese Izakaya: Bu-Ichi (first visit in 2009)

January 10, 2009 dragonlife 8 Comments

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Last Thursday, the Missus and I finally found the time to make a quick visit to our favourite Izakaya in Shizuoka City, namely Bu-Ichi
Not only the food (most of it local) is great, but the Shizuoka Sake are regularly changed according to the food of the moment!

Moreover, vegetarians (and I’m sure they an make something for vegans! Japanese sake is vegan, by the way!) will be glad to learn that tenpura is one of their specialties. See above picture and try to tell what vegetables are served!

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Now for the sashimi lovers, it is simply first class (and very reasonable compared to the prices in Tokyo!). We asked only for a small set and savoured the following:
-Mejiro maguro/big-eyed tuna
-Hotate/Scallops with their “threads”
-Ika/Squid-Cuttlefish
Incidentally the flower is edible (grown in Shizuoka Prefecture!)

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As the last bite before we headed home, we ordered the “Shio-yaki-niwatori/salted grilled chicken.
Crispy skin and absolutely tender flesh! How they do it, I simply don’t have a clue! No need to say the salad was splendid!

Looking forward to our next visit!

Bu-Ichi
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai 2 Matsunaga Bldg. 2F
Tel.: 054-2521166
Closed on Wednesdays
Reservations advisable

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Shizuoka Izakaya: Kaze To Matsu

November 3, 2008 dragonlife 3 Comments

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Kaze To Matsu is a great example of a successful Izakaya which shows that a chef’s origins do not matter when recognizing and serving an intelligent combination of produce from Shizuoka and other Prefectures.

Mr. Matsumiya, for all his relative youth, shows a remarkable eclectism when choosing Shizuoka Sake to accompany brews from Gunma Prefecture, his home: Hakauin Masamune (Takashima Brewery, Numazu City), Isojiman (Yaizu City), Shidaizumi (Fujieda City) and Hana no Mai (Hamamatsu City). Naturally, all kinds of drinks, including wine, are available.
The place, seating 11 at the counter and 14 at very comfortable tables, is very popular, and I would definitely recommend anyone to reserve especially on week-ends.
My good friend Patrick and I made a point to come before opening hours to reserve two seats at the counter and we certainly well when the establishment was packed by 18:00!
We are both fans of sushi and ordered the “Special Sashimi Plate”.

From left to right:
“Kanpachi”/Japanese Amberjack, “Tennen Maguro”/Wild Tuna, “Nama Yuba”/Tofu Sheets, “Suwagani”/Suwa Crab, “Kanpachi” again, “Tachiuo”/Scabbard Fish (under the shiso flowers) and “Koushin Daikon”/A red inside daikon variety.

We spotted some fresh seashells on display. I had noticed them before, but I couldn’t remember their name. “Shirogai” is the usual name in Japan, meaning White Seashell.

As they were still alive and appetizing, we opted for a plate of sashimi!
Almost sweet they were, a discovery!

The menu is very extensive and we had to limit ourselves to favourites for our first visit!
The tenpura (above pic) are served one at a time as they should be! Succulent!

Vegetarians and vegans will rejoice to learn that Kaze To Matsu serve “Yuki Yasai Sarada”/Organic Vegetables Salad! Very well-chosen seasonal vegetables only.

A gentle piece of advice:
Whatever you have savoured, do end with their “Tamagoyaki”/Japanese Omelette!
I can assure ou you won’t need any dessert!

Kaze To Matsu
Shizuoka City, Aoi Ku, Hitoyado-Cho, 1-4, 1F
Tel.: 054-251-2004
Business hours: 17:30~24:00
Closed on Mondays
HOMEPAGE (Japanese)

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Shizuoka Izakaya: Drinking History at Yasaitei

September 30, 2008 dragonlife 3 Comments

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Last night I was invited by the owners of Odakkui, Katayurimo and Hana Oto Izakayas to share a very special bottle of sake (above pic).
This sake, a superlative Daiginjo, had been brewed back in 1997 by Okada Brewery which eventually ceased operations in 2006. In spite of its old age (for a sake) it had preserved in perfect condition all the time at very cold temperature by a collector cum liquor shop, Matsunagaya in Shizuoka City.
For the connoiseurs, this Daiginjyo is called Okinabeneten, brewed by Okada Brewery in Fujieda City. Rice: Yamada Nishiki milled down to an extravagant 35%. The yeast was a Shizuoka NEW-5 Yeast. Dryness is only +7~+9 and acidity a very low 1.0~1.3. The drawing process was “Fune shibori/tank press”. Alcohol was standard 15~16 degrees.
A great sake, so pleasant to drink with a dry elegant entry, short tail and a complex and rich aroma and taste. Tended to show different facets with food, alternatively turning drier and sweeter. An incredibly extravagant sake to drink with food. We drank it both chilled and heated.

Now, what did we eat with such a nectar?
First of all, sashimi of course. Not one kind, but two!
First seafood sashimi as shown on pic above:
(From top clockwise) Fresh Shirasu/baby sardines, Akami/lean tuna, Madai/red snapper, Hotategai/scallops, Katsuo/bonito. In the centre is boiled Tako/octopus. The whole was provided with wasabi (real one!), grated ginger, myoga cut into very fine strips and chopped thin leeks.

Yasai sashimi/vegetables sashimi, the specialty of the house. Great juicy and crunchy cucumber, daikon, red radishes, celery (Shizuoka Prefecture produces half of all celery in Japan!), myoga and sweet red pimento. You probably noticed the big shiso leaf concealing chopped sweet onions. A treat for vegetarians (and vegans!)!

Yasatei is also renown for its superlative Kansai-style oden!

And finally another treat for vegetarians: renkon/lotus roots sauteed with soy sauce and sprinkled with sesame seeds!

Great food for a great sake!

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

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Shizuoka Izakaya: Bu-Ichi (re-visited)

September 29, 2008 dragonlife 2 Comments

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(Oumuraya Brewery, Hakuen Bishamon Honjozo)

The Missus has this special liking for Bu-Ichi Izakaya (which I share!), not only because she loves the food, drinks and atmosphere, but also because she always happens to learn something new she will be glad to try reproduce (in her own way) back home! I’m not one to complain, and I certainly enjoy writing about the place over and over again!

One thing is certain: this is one the very best places in the whole Prefecture to enjoy sashimi as once again demonstrated by the succulent katsuo/bonito served with grated ginger and thinly-chopped leeks.

Another reason is the top-class Shizuoka Sake!
I (my wife drinks wine as a matter of course) chose this very limited edition (only 300 bottles) by Oumuraya Brewery in Shimada (Tim, are you reading?):
Hakuen Bishamon, Honjozo, a very soft, almost sweet sake (Dryness: +1, acidity: 1.3).

Sanma/Mackerel Pike is in season. We ordered a yaki sanma sarada/grilled mackerel pike salad. The fish is first grilled, then shred into small bite-sized chunks and served with vegetables and home-made dressing. This is the recipe that the Missus has a special interest for!

Talking of vegetables,Bu-Ichi, in spite of all its great fish and meat, would be the perfect place for a vegetarian too thanks to perfect vegetables tenpura! Wherever they come from, they are always exlusively seasonal!

With such meals, sake tends to disappear too quickly! My next order was a Kikuyoi Tokubetsu Junmai by Aoshima Brewery in Fujieda City. Mr. Aoshima makes superlative sake getting recognition all over Japan in spite of its relatively small size. Incidentally he also speaks fluent English for those who would like to visit his brewery!

As we are both omnivores, we felt a little meat was in order to finish our meal (we usually skip dessert in Japanese restaurants as there is always the open possibility to visit another one later!).
Bu-Ichi serves a scrumptious sansho tori karaage/fried chicken with Japanese pepper. A beauty that my American friends in particular would swim across oceans to taste!

Look forward to the next meal there!

Bu-Ichi
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai 2 Matsunaga Bldg. 2F
Tel.: 054-2521166
Closed on Wednesdays
Reservations advisable

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Shizuoka Izakaya: Waga

September 6, 2008 dragonlife Leave a comment

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Waga is your typical new wave izakaya. Opened a little more than two years ago by the very young at hearｔ (a fan of the Beatles,Queen and Led Zeppelin among others) Shuhei Ichikawa it seems very popular as I managed to enter it only at the third try and this somewhat late at night. In any case if you plan to patronize the place before 9:00 p.m., you had better reserve in advance!

The staff in their late 20’s (30’s?) are a smiling hard-working bunch, but nonetheless extremely welcoming and attentive.
Now as any good izakaya, Waga always has at least a couple of remarkable jizake on offer, although they do change regularly.

The first I ordered was a Hakuin Masamune Junmai by Takashima Brewery in Namazu, a real beauty!
It just drank like wine! Pity I could not stay too long this time, or I might have contributed to the bottle death!

Actually you had better keep your eyes wide open! Not many izakaya offer French Pernod and Ricard, and Portuguese Porto wines!

Now the first indication of a good izakaya, and especially in Shizuoka Prefeture, is its sashimi offering. If you ask for “moriawase/plate”, you will get a good idea of the establishment.
Now, the “Katsuo Tataki/Bonito slightly cooked”, “Kanpachi/Yellowtail” and “Maguro/Tuna” were simply of the higher level that would put a few vaunted Tokyo places at shame, but at very kind prices!

As I said, my friend and I were in a bit of a hurry, but we opted for dishes representative of the establishment. The seasonal dish was “Jukusei Tsurushi Buta Saute to Kisetsu no Kinoko Ankake/Sauteed matured Pork (with tofu) and seasonal mushrooms in sweet and sour sauce”. A hearty dish which should satisfy a big appetite!

Talking of solid appetites the “Karaage/Deep-fried Chicken)” was not only succulent but absolutely enormous. You would problems closing your hand around any of them!

When it comes to sake I’m a big drinker. I asked for the other Shizuoka Sake available, Takasago karakuchi Junmai by Fuji Takasago Brewery in Fujinomiya City. Very dry indeed, but so easy and pleasant to drink!

“Tamagoyaki/Japanese Omelette” is also another preriquisite at any good izakaya, and the one concocted by Waga is also a beauty. We certainly did not need any dessert!

Blimey! There is no way we could sample all the offerings. Which means I will have to come back in a hurry!

Waga
420-0839 Shizuoka Shi, Aoi Ku, Takajo Machi, 2-1-20, Kuroyanagi Bldg., 1F
Tel. & Fax: 054-271-7121
Opening hours: 17:30~23:30 (Monday to Thursday), 17:30~26:00 (Friday, Saturday and day before any National Holiday).
Closed on Sundays and National Holidays.
Set menus and parties possible.
Reservations recommended.
HOMEPAGE (Japanese)