Tag Archives: Japan

Shizuoka Izakaya: Katayurimo

April 15, 2008 dragonlife 4 Comments

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Katayurimo is the third member of a triumvirate I have a special liking for in Shizuoka City. I have already introduced the other two, Odakkui and Hana Oto whose “masters” shared dinner with me in the company Mr. Mori at Kodarumatei.
Yukata Mori opened his izakaya (can you guess the connection between names?) in May 2005 and already seems to have acquired quite a following as the place will be full by 21:00.
As he is working on his own with a waiter or waitress to serve a maximum of 9 at the counter and 12 at the tatami tables, do not expect shogun service in spite of his ever-smiling welcome.
It’s all slow food there!

There is plenty to drink, including a fine kome/rice shochu (Acha no Tsubone) by Hana no Mai Brewery in Hamamatsu City who printed a private label for Takayurimo. You will find more shochu, sake and so on to please veryone.

As for local Shizuoka Jizake, it tends to vary almost everyday. I was lucky enough to drink from a bottle of junmai called “Susono Katsurayama Shiro” by Fujinishiki Brewery (Fujinomiya City). I felt the more pleased for it as it was a first!

As Mori-San takes his time carefully preparing your orders, you can usually expect two different kinds of ‘”otooshi/snacks” to come with the first drink order.
I certainly relished the home-made “kuro hanpen/black sardine fish paste” served slightly boiled and cold with a dah of wasabizuke (wasabi pickled in sake white lees), all from Shizuoka Prefecture!

The next snack was “noresore/conger eel whitebait”, usually a specialty from the West of Shizuoka Prefecture, which had to be imported from Fukuoka this time as it is already out of season down here.

Just enough to help me wait for the sashimi of the day!
From top to bottom, left to right:
“Katsuo/bonito” from Shizuoka Prefecture. Soft, tender and juicy!
“Saba/mackerel”. Great freshness, no “fishy” taste whatsoever and plenty of “fat”!
“Houbo/Blue Fin Robin” from Shizuoka Prefecture. A comparatively rare variety in Japan, served in top notch French and Italian restaurants. But sashimi is still best!
“Seguro Iwashi/Seguro sardine”. So fresh and almost sweet. Th e latter morsel was served with orange vinegar from Hamamatsu City instead of the usual shoyu/soy sauce.

I was about to “call it a day” as the night was still very young (I had another “appointment”) when I could not help notice the day’s menu board boasting bamboo shoots cooked in four different ways! I can hear Foodhoe salivating!
I was not the only one to be intrigued as three of my neighbours joined me in querying Mr. Mori about it. The poor (still smiling) gentleman found himself ordered to prepare the bamboo shoots (from Asabata in Shizuoka City) in the four different ways advertised! No way he could escape as we all had de facto agreed to share our orders! Talk about natural unconcerted ganging up!
Incidentally the one I asked for (see above) was the “steak style”: it had been boiled to the right softness beforehand and kept in a cool place. It was first cut to size then cooked and served hot.
You can’t beat a good izakaya when it comes to instant friendship (and hard work for the master!)!

KATAYURIMO
420-0034 Shizuoka City, Aoi Ku, Tokiwacho, 1-4-2, Harada Bldg. 2F
Tel. & Fax: 054-221-4175
Business hours: 17:~24:00
Closed on Mondays and every second Sunday

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Shizuoka Izakaya: Oikawa

April 12, 2008 dragonlife Leave a comment

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Shizuoka is certainly witnessing a remarkable revival of its traditional izakaya thanks to many young(ish) enterprising restaurateurs, but some “old hands” are still leaving their mark on the local gastronomic scene for the benefit of all.

Mr. and Mrs. Yamamoto, who are well into their seventies, opened Oikawa no more than 11 years ago, proving there is no set age to start new ventures!

The popularity of their izakaya has never abated since it opening, and I can tell from personal experience that you had better make reservations on weekends!
One reason for their popularity lies in their proximity to Shin Shizuoka Center, but conveniently located in a fairly quiet side street and less than 15 minutes walk away from Shizuoa JR Station.
The owners and their staff are very warm, if busy, individuals who will take the time to introduce the food and drinks they serve and answer any questions. And if you happen to come from outside our Prefecture you will definitely feel the need to ask a few!

Sashimi are seasonal only, and if I were you I would not bother much with the menu and just ask for the chef’s recommendation of the day. You just cannot make a mistake!
Look at the set we were served last week:
“maguro/tuna”, “Hirame/sole”, “Shime saba/pickled mackerel”, “Shirasu/Sardine whiting” (freshly caught in Suruga Bay) and “Yude tako/boiled octopus”, with plenty of locally grown vegetables.
Now, hungry people will have a field day although they might need a Japanese-speaking friend to help them read all the morsels described above your head, but I would recommend:

“Kara-age kuro hanpen/deep-fried sardine fish paste, a Shizuoka specialty.

Tenpura: the one featured above is “Ashitaba plant”.
Any tenpura of the day should please you as vegetables are supremely fresh and plentiful in Shizuoka Prefecture.

Talking of tenpura, Oikawa is famous for its “Kimchee Tenpura”, a very crispy and tasty invention of theirs!

The “Musubi/rice ball” being enormous, I would suggest you to order them one at a time!

Great traditional atmosphere and food, but the one reason I would take anyone there is their incredible range of Shizuoka Jizake!
Just go through the list below (written down last week, and more to come apparently!):
Shosetsu (1-Yui Cho), Masu Ichi (1-Shizuoka City), Hatsukame (4-Shida Gun), Isojiman (2-Yaizu City), Suginishiki (1-Fujieda City), Shidaizumi (1-Fujieda City), Kikuyoi (3-Fujieda City), Wakatake (1-Shimada City), Morimoto (2-Kikugawa City), Kaiun (1-Kakegawa City), Kokkou (2-Fukuroi City), Eikun (1-Yui Cho), Fujinishiki (1-Fujinomiya City), Takasago (1-Fujinomiya City), and Sanwa (1-Shimizu Ku)!

OIKAWA
Shizuoka City, Aoki-Ku, Takajo, 1-11, Sano Bldg
Tel.: 054-272-6551
Business hours: 17:00~23:00
Closed on Sundays and Mondays

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Shizuoka Izakaya: Hana Oto

April 8, 2008 dragonlife 1 Comment

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In recent years Shizuoka has witnessed the welcome resurgence of traditional izakaya thanks to a merry band of young(ish) restaurateurs such as the owners of Oddakui, Yasatei and Hana Oto (and others that I will visit soon!). They all prove time and again to be true exponents of traditional Japanese gastronomy by going back to the basics and caring about their patrons’ pleasure. These gentlemen and ladies (yes, you heard me right!) are not afraid to serve and promote local products, be they fish, meat, vegetables, sake or other delicacies.

Unearthing Han Oto can become a small adventure in itself as it is tucked in one of those “dark corners” on the ground floor of one the most ancient buildings in the Ryogae-Cho district, the oldest haunt of Shizuoka night owls.
It used to be a “yakitori” until Yuusuke Tozaki and his younger brother, Keisuke, took it over in February 2004.

Great fans of the famous sake manga artist Akira Ose (“Kurabito Claude”), they changed nothing, preserving the ancient and warm atmosphere, only adding their own little touches.

Not only great sake including some jewels from Shizuoka Prefecture (Sugii, Takashima, Oomuraya and Kaiun Breweries for the moment) but also great shochu, including an extravagant real tea and rice shochu by Fujinishiki Brewery (Fujinomiya City) called “Chyakkiri Shi”!
Of course all kinds of spirits, awamori, soft drinks and even wine are available.

Now, Yusuke Tozaki has a special predilection for vegetables, especially from Shizuoka, and the enormous Shimizu Ku green asparaguses I was served sauteed with Chinese XO sauce were absolutely scrumptious! Foodhoe will want to fly there, I can tell you!
Even a vegetarian would have enough reasons to patronize the establishement!
But I am not, I ordered a plate of sashimi:

But before that, I had to taste a great Yamahai by Takashima Brewery in Numazu City with a little home-made pickled wasabi plant.
I could have checked the menu, which is renewed everyday but I let the owner choose for me.

Sashimi were absolutely fresh and delicious.Mind you, when you know the level of fish in this Prefecture it almost becomes a matter of course!
I was served “Mejimaguro tuna”, “Katsuo/Bonito”, raw “Tako/Octopus” and “Kurodai Seabream”.
I’ll let you judge!

The first sake having disappeared without notice I savoured another great Yamahai by Sugii Brewery in Fujieda City.

As I had another commitment I unfortunately had to depart, but the owner would let me go before I tried another beauty called “Tatsuhisa” by Eiku Brewery in Yui that was not on the menu for the simple reason that the owner’s private sake!
Blimey, Gaijin Tonic would never leave such a place! I will have to convince Lojol to accompany me for a lengthier visit next time!

HANA OTO
420-0033 Shizuoka City, Aoi Ku, Ryogae-cho, 3-9, Hoshi Bldg. 1F
Tel.: 054-273-8591
Business hours: 18:00~03:00 (until 05:00 on Fridays and Saturdays)
Closed on Mondays

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Today’s Bento/Lunch Box (9)

April 8, 2008 dragonlife 4 Comments

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Today is this kind of grotty day you have no wish to go outside and prefer to stay cozy at home or at work. In my case since it is a work day, the Missus prepared the kind of bento a hard-working (whom am I fooling?) man welcomes: hearty, healthy and well-balanced (Rowena will say that this time I’m making it up! On the other I know a certain Carlos who might convince his dear one to take notice. LOL):

On a (not that thick, and covering only two thirds of the bottom) bed of steamed rice coated with a layer of fresh “hime mitsuba/”princess trefoil” she placed “ton toro katsu” seasoned with “tare/Japanese sauce”. “Ton” means “pork”, “toro” is the fatty meat of tuna and “katsu” means “cutlet. You could translate the lot “fatty soft pork cutlets fried in batter”. Lighter than you might think.
Bottom middle are a couple of “rakkyo/pickled Japanese shallots”.
Top are cherry tomatoes, some “wasabizuke/wasabi plant pickled in sake kasu/sake white lees”, home-made pickled wasabi plants. To finish a semi-soft boiled egg sprinkled with black sesame seeds.
With a couple of biscuits and mini-bottle of yoghurt drink, I must say I should stay healthy until the next drink!

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Bryan Baird’s Newsletter

April 5, 2008 dragonlife Leave a comment

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Baird Beer & Taproom Events Bulletin 2008 #9

Dear Taproom Friend & Baird Beer Enthusiast:

Spring has arrived and it has brought with it two new Baird Beer seasonal brews: Pacific Porter & Imperial Belgian Red Ale.

(1) Pacific Porter (ABV 6.6%):

This is the Baird Beer version of a Baltic Porter (a strong dark beer fermented with lager yeast that has enjoyed historical popularity in Baltic region countries). The color is deep copper-brown. The aroma is soft, round and fruity with a hint of chocolate. The body is chewy but not thick.
Subtly sweet flavors of caramel and milk chocolate are highlighted magnificently by an underbelly of nut and pit fruit character. The overall impression is one of smoothness and balance.

(2) Imperial Belgian Red Ale (ABV 8.1%):

This is a Belgian-style ale fermented with a blend of two yeasts. Additions of Japanese red sugar serve to add color, lighten the body and dry the flavor by increasing the alcohol content. Brewed in June 2007 and packaged in November 2007, Imperial Belgian Red has been dry-hopped with English East Kent Golding and Fuggle hops. At packaging, it was kraeusened with our
Angry Boy Brown Ale. The color is bright copper-red and a berry-like fruit aroma wafts from the glass. The body is light and zesty and the finish is dry but pleasantly fruity with a tinge of alcohol warmth.

Both beers are new being served at our Fishmarket Taproom in Numazu and will be available at fine Baird Beer retailers throughout Japan. The bottle-conditioned versions (360 ml bottles) are set, also, to be sold direct to consumers via our new eStore. The new eStore will be up and
running on Tuesday, April 8. Credit card payments will be accepted at the new eStore and all bottle-conditioned Baird Beer year-round and seasonal brews will be sold through it. The eStore is the official one of Baird Brewing but will be managed and run (including order fulfillment) by Nide, Inc. Please visit the store, kick the tires and let us know what you think
(HOMEPAGE).

The winds of change are blowing strongly here in Spring 2008. So strongly, in fact, that they are carrying with them across the Pacific Ocean to the United States the first export shipment of Baird Beer. 850 cases of Rising Sun, Red Rose, Angry Boy, Kurofune, Carpenter’s Mikan and Temple Garden Yuzu are now in transit to New York Harbor. The importer is the Shelton Brothers (HOMEPAGE) which specializes in the discovery, importation and sale of first-rate small brewery beers from all around the world. This is their first go at a Japanese craft beer but it won’t be the last. If you live in the United States, shoot these guys an email to find out how to get your hands on some very limited Baird Beer.

Finally, we still are hunting for passionate individuals to work at our new Nakameguro Taproom (set to open on May 10). The work will be satisfying and the potential for upward movement great.
Cheers!
Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Today’s Bento/Lunch Box (8)

April 1, 2008 dragonlife 3 Comments

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The Missus has recently found these cheap hard plastic bento boxes which come into all kinds of sizes and are so practical to use, wash and carry around. Lids are very secure. No danger of spilling or oozing anything out!

Today’s (Tuesday!) bento was very Springlike!

Three smallish “o-musubi/rice balls”, one tipped with “konbu/sweetened seaweed” (bottom middle), another one with “furikake/dried seasoning mixture” (bottom right) and the last one with “umeboshi/salted plum”.
Cherry tomatoes and fresh mini-cucumbers (the latter on a bed of sweet miso paste) for fresh vegetables.
The other cut vegetables, soft pimentoes, peas in their pods and mini onion had been steamed with the “ika shuumai/cuttle-fish dumplings” (from Hokkaido) sprinkled with “tobikko/flying fish roe”
I used the wasabi　dressing in my office fridge to season the veg.

Love Spring!

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Gastronomic Destinations: Ishigaki Island

March 27, 2008 dragonlife 1 Comment

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There are better places to visit in Okinawa than the main island and its trappings.
One is Ishigaki Island (direct flight from main Japanese airports possible) away from the noisy main island and a real spot to discover!
I would suggest English readers to check the following HOMEPAGE for more details!

We had arrived on a rainy mid-March day (the only rain of our whole stay) with a temperature that belied the heat that welcomed us the following days.
We had followed the Missus’ advice and searched for a “great” place we found closed under pouring rain. A bit disgruntled, I decided to take things in hand and try a local izakaya I had noticed along the way.
Bacchus must have been looking over my shoulder as it proved the perfect destination for the day!
Not only “Kurashita” is patronized by locals (the place was full by 20:00), but the food too is very, very local!

Of course we tried one of the local “awamori” spirit (there are 7 breweries on that particular island), although it was a bit tough on our tired bodies.

There is one local fish in Okinawa called “sugi” and I can’t tell you what name it would be known by in English, but it was succulent served as “carpaccio”. The texture was halfway between cuttlefish and cod, very easy to bite and chew. I certainly remember the taste!

Now, Ishigaki is famous all over the country for its beef, and deservedly so. Served as (true) “carpaccio”, it is simply sublime. Very lean, tender and reminiscent of high quality venison!
They do it in all kind of manners, but I reckon raw is still the best!

Wherever you go in Japan expect tempura made with local vegetables. Ishigaki is no exception, but the names of their vegetables can turn out pretty exotic! We had “adan” (white on the pic) and “ootaniwari” (green on the pic), both actual young shoots of local trees! What can I say? A truly gastronomic experience!

Any izakaya worth its salt has good fried food on offer. I wonder if Foodhoe has ever heard of “jinamidoofu”. It is not tofu, but a curd made with locally grown peanuts. This is made in balls with cheese inside and envelopped in “shiso/perilla” leaves before being dipped in batter and breadcrumbs. Served wit a “dip sauce” or soy sauce, it simply makes for great “tsumami/snacks”!.

We did have more, but I felt I had to introduce these particular tidbits!
Can’t wait to go back there!

KURASHITA
Okinawa Prefecture, Ishigaki Shi, Ishigaki, 12-2
(1 minute walk from City hall)
TEL 0980-82-7856
Business hours: 18:00~24:00
Closed on Sundays

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Italian Cuisine: Aquavite’s 10th Anniversary Dinner

March 26, 2008 dragonlife 3 Comments

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2008 saw the 10th Anniversary of Aquavite Restaurant and I just could not resist their “invitation” to their Special Dinner Course!

They still had that favourite wine of mine in their “cellar”, so choosing this Mastremilio 2003 was easy. A high quality red wine from Toscana, it a great spicy character with lots of red berries and does need to be aerated first. But it will open quickly and become a great friend of your food!

The starters were certainly a bit of a surprise: Carpaccio (raw, yes) of ostrich raised in Ibaraki Prefecture abundantly served with parmeggiano and luccola. The serving was comparatively big for a Japanese restaurant and the wine proved the best choice for it!

The pasta dish was a beautiful marriage of spaghetti with home-made “botarga/dried mullet roe”, “shirasu/whiting” (from Shizuoka), French dandelion, and shark fin/”fukahire” from Miyagi perfecture (Kyushu). Talk of a truly international dish!

The main dish (sorry for the fuzzy pic!) consisted of a sauteed cut of “sawara/large mackerel variety” cooked to perfection with new potatoes, Brussels sprouts (Shizuoka). carrots (Shizuoka) and a sweet red pimento puree/coulis. I can garantee you I wiped/swept all the sauce away with the home-made bread!

The dessert was an original combination of panacotta, Shizuoka “Benihoppe/Red Cheek” strawberries, “Tama Konnyaku” from Yamagata Prefecture and at least three kinds of fruit coulis.

Were we full by then? Yes, but we could not have called this dinner complete without a glass of a great Grappa Sgnappe del Checo from Friuli region to accompany our expresso!

I’m sure Rowena would have been the first to compliment the chefs!
But I’m certainly not going to wait ten more years until my next visit! LOL

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

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Shizuoka Cocktail Bar: BAR NO’AGE

March 25, 2008 dragonlife 4 Comments

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After a grand dinner at Aquavite, the best Italian restaurant in Shizuoka City, I just could not resist my good friend, Mr. Naohiro Momose’s invitation to his favourite Cocktail Bar, NO’AGE.
As the name indicates, all customers of all ages are welcome. I’m sure that a certain Roaf in Yokohama would make it his personal lair as it is not only a great place with grand drinks, but is also very reasonable!

For our first round Naohiro opted for Fennel Gin Fizz, our friend Mika chose a more feminine drink, Karien (Greek for chestnut Liqueur) including plenty of cream, while I went for a NO’AGE creation called Kinkan (small ornages) Vodka Gimlet.
To tell you the truth, these went down a bit too quickly!

Poor Mika being left behind, Naohiro ordered a very classical (very) Dry martini, while I chose to check the Chestnut Liqueur (French) they used for our poor lass’ brew.

While we nibbled on a welcome snack, we engaged into a serious conversation with Mr. and Mrs. Itani, the young owners who opened this cozy bar on the 21st of June 2007. Being a Monday, I noticed taht the place was quite busy for the beginning of the week, a sure sign of its popularity. Ladies and gents were equally represented, while I was the only old geezer on hand.

Poor little Mika was still struggling finishing her own glass while the “men” were asking the one for the road:
Naohiro obtained “up to date”, a Bourbon based concoction while I asked something based on Mirabelle. I was served a succulent “Allegro” containing Mirabelle, Apricot and lemon juice (shaken).

It was about time to leave then as work was in wait for all of us the next morning.
But the place was undoubtedly too welcoming and knowledgeable to forget easily!
Especially when you consider we hadn’t been able to even scratch the menu, which by the way includes plenty for teetals!
Problem is that I will have to wait at least a week before my next visit as I promised my (???) half I would cook all week!

BAR NO’AGE
Shizuoka City, Aoi Ku, Shichiken-cho, 3-6, ACT-7, 2F
Tel. & Fax: 054-2536615
Business Hours: 18:00~02.00
HOMEPAGE (Japanese)

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Sushi Ko Revisited

March 24, 2008 dragonlife 2 Comments

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Last Thursday, it was back to Sushi Ko in Shizuoka City on my wife’s orders. Not that I complain at all, but I was wondering what we would order this time we hadn’t eaten last time!

I finally managed to get my hands on the “Sushi Ko” label pasted on their Fujinishiki Brewery Junami Ginjo Nama bottle which will join my ever-growing collection. Not only it has the merit to become a collection item, but it is a great sake perfect for sushi!

Among the day’s orders, we sampled the seasonal “Madai/Seabream Carpaccio” (I’ve always wondered why people call everything “carpaccio” since it applies to red meat only in Italy… I would have to ask Chuckeats!)

Talking of seasonal seafood, we could resist asking for the “Yari Ika Somen/Spear Cuttle Fish cut in very thin strips”. Simple but very artful, it disappeared within a blink of the eye!

The Missus has always had a love affair with raw scallops. Notice that the edible flowers (Rowena, that’s for you!) are “shiso/perilla” buds, a great addition for decoration, too!

When we ordered the inevitable “Sushi Millefeuille”, the chefs had to prepare a couple more variations for other customers who couldn’t helping ogling! I wished Evelyn were with us!

Allison would have wished to be with us to taste another Sushi KoSpecial, namely the “Spicy Scallops Roll”!

I had my fill by then (the sake contained more calories than my wife’s Chardonnay!), but my better (…) half had to sample their succulent “Anago/Conger Eel”,

and “Ikura Mini Donburi”!

Chuck, you know what’s in wait fro you when you come to Japan! Simple, Succulent and So So Satisfying!

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Izakaya: Kodarumatei

March 21, 2008 dragonlife Leave a comment

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(Mr. Takateru Kodama)

Shizuoka City can be a dangerous place at times.
That is, if you accept an invitation to dining and drinking by a notorious band of Shizuoka Izakaya owners and their staff!
I’ve had the great luck to get to know this particular of jolly men (a lady was supposed to join us but I will have to wait until next time!) through Mr. Ohshiro, the enregetic owner of Odakkui:
Mr. Tozaki and his assistant Mr. Sugiyama of Hanaoto Izakaya and Mr. Mori Katayurimo Izakaya.

Kodarumatei moved to its new location last Autumn and is a very busy place. Needing to reserve a table on a Monday night is certainly a proof of the establishment’s popularity!

I decided to take a back seat as far as ordering was concerned. After all those guys know their stuff!
Sashimi was quickly agreed upon and we were brought this grand plate that would attract Chuckeats‘ attention! simple, tasty and sublime! Shizuoka Prefecture is blessed with one of the richest sea in Japan, and all of the fish were caught the day before off our coast!

Kodarumatei is renown for its selection of sake, including some great brews from Shizuoka Prefecture: Kikuyoi, Suginishiki, Kaiun, and others depending on arrivals. one more reason to patronize this establishment!

Now here is food that would have Foodhoe and Gaijin Tonic coming running! Apparently deep-fried minced chicken balls and pork brochettes are a must in this establishment and I totally agree!

Vegetables are certainly not forgotten as demonstrated by some great tempura and salads that would please any vegetarians!

But my pick of the day was the grilled whalemeat steak presented cut on a simple dish. Simply crumptious!

We could not resist our carnivorous instincts and oredered an extra dish of sauteed beef.

As I was limited timewise on that first encounter, we agreed to call it a day (actually my new friends went “next door” after sending me off! I told you Shizuoka City could be a dangerous place, didn’t I?), But I can assure this newfound friendhip will lead to some memorable outings in the future!

Kodamarutei
Owner: Mr. Takateru Kodama
420-0835 Shizuoka Shi, Aoi Ku, Yokota Cho, 2-1, YY bldg., 2F
Tel.: 054-2728833
Reservations advised

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Bryan Baird’s Newsletter

March 19, 2008 dragonlife Leave a comment

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Baird Beer & Taproom Events Bulletin 2008 #8

Topic: Nakameguro Taproom; Baird Brewing now hiring

Dear Taproom Friend & Baird Beer Enthusiast:

We are a few months shy of eight years in business at our Fishmarket Taproom in Numazu. A few of you might recall the first six months of operation when no Baird Beer was on tap (our brewing license had yet to be granted); instead, we were pouring Guinness and Hoegaarden White while selling various bottled beers for direct purchase from that rickety old showcase
refrigerator that was situated across from the cash register. Some of you probably remember the debut of Baird Beer in January, 2001, brewed in the small room behind the pub in tiny, homebrew-like 30 liter batches. Several more of you likely remember in 2003 when we moved into the downstairs location, formerly occupied by Monkey’s Bar, with our 2.5 hectoliter brewing
system purchased from a defunct brewery in Toledo, Ohio. This was our turning point as we launched bottle-conditioned Baird Beer and began to sell more broadly to fine pubs, restaurants and liquor stores in and around Tokyo. This growth made possible the construction of a new brewery within the fish market area of Numazu in 2006.

This brings us to today (early spring, 2008). Thanks to the continued and growing support of the beer enthusiast community, a community centered in Tokyo, our little beer company is now about to embark on a mission we had long hoped to undertake — the opening of our first Tokyo-area Taproom.
Sayuri and I are proud to announce that the Nakameguro Taproom (located in the GT Plaza building right next to Nakameguro station) will be under construction in April and open for business around May 10, 2008.

A new Taproom business, of course, brings with it the need for us to hire more passionate, dedicated and hard-working beer enthusiast employee-partners. We are now accepting applications for the following positions:

A) Tokyo (Start Date: May 1, 2008)
(1) Nakameguro Taproom Kitchen Staff — individual will work in kitchen directly with our manager-chef (experience required)
(2) Nakameguro Taproom Kitchen Staff — mainly, but not limited to, kitchen work; young and hungry (no experience required)
(3) Nakameguro Taproom Floor Staff — work directly with assistant manager in charge of beer dispense and customer service (experience preferred)
(4) Nakameguro Taproom Floor Staff — work focus beer dispense and customer service; young and hungry (no experience required)

B) Numazu (Start Date: April-May, 2008)
(1) Fishmarket Taproom Staff — individual will be involved in all aspects of the Fishmarket Taproom business and also will be required to work some in the brewery on administrative tasks, inventory management, labeling, etc. Great opportunity to learn the craft brewery and pub business from the ground up. (Experience not required but welcome).
(2) Baird Brewery Apprentice Brewer — Do you want to become a first-rate brewer? This is your chance. Warning: work is hard, pay low, expectations high. After successful completion of a 3-month apprenticeship, the individual will be promoted to Assistant Brewer and hired as a salaried full-time employee.

In hiring, our preference is for Japanese nationals. If you are a foreign resident of Japan, you will be considered if you meet the following criteria:
(1) possess proper work visa,
(2) speak some level of Japanese,
(3) have clearly demonstrated an affinity for and long-term commitment to
Japan,
and (4) possess excessive amounts of passion for characterful beer.

If you are interested in any of these positions, please send us a resume and letter of interest. These can be sent by:

a) email: info@bairdbeer.com
b) fax: 055-952-6673
c) normal mail: Baird Brewing Company, 9-3 Tadewara-cho, Numazu 410-0841

If you are not interested yourself but know someone who might be, please pass along the word. All of our hires to date have been introduced via word-of-mouth.

HOMEPAGE

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Today’s Bento/Lunch Box (7)

March 18, 2008 dragonlife 2 Comments

The Japan Blog List

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

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For once the Missus had to bring my Tuesday’s bento to my office before she went to work as I had to leave very early to attend a Primary School Graduation Ceremony away along Abe River.
It was quite a hearty one I must say!

The “Salad” part consisted of fresh cabbage, cress, tomato and “Tori no Tsukune”/Sauteed Chicken Balls wrapped in shiso/perilla leaves. All vegetables are locally grown.

The “Rice” part consisted of Maki/Rolls made of sushi rice mixed with “Tobiko”/Flying Fish Roe contained smoked salmon with thin leeks and wrapped in lettuce. I’m sure Allison will be interested! “Kamaboko Dango”/balls of fish paste (steamed and filled with tuna or cheese bought at the supermarket) and pickled cucumber and “Gobo”/Burdock Roots we bought in Kyoto last Friday.

I can tell you I was full and happy!

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Korean Restaurant: Hoyoken

March 17, 2008 dragonlife 2 Comments

The Japan Blog List

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sake, shochu and sushi

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So many carnivorous friends of mine have repeatedly asked me to recommend them a Korean Yakiniku Restaurant that I feel I have to introduce one at least that I truly appreciate.

All Korean restaurants in this country seem the same at first glance. So the difference will reside in the quality of the meat, the attitude of the staff and the general atmosphere.

Actually, even vegetarians can find their prefered food there!
Founded in 1949, this is one of the best traditional Yakiniku Restaurants in Shizuoka City and it is quite crowded most of the time. Even so, the staff works hard to serve you as soon as possible in a quiet and effective manner.

You cannot ignore their homemade pickled vegetables!
A hint?: choose a seat at the counter and you will see everybody at work. Some great sakes in store, too.

HOYOKEN
Address: 420-0036 Shizuoka Shi, Aoi Ku, Suruga-cho, 6-18.
Tel.;: 054-2528929
Opening hours: 17:00~24:00.
Closed on Mondays.
Credit cards OK.

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Oratche: an ecological symbiosis

March 5, 2008 dragonlife 2 Comments

The Japan Blog List

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

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In 1997, when Mr. Tomoyuki Shimono came all the way from Tokyo to Kannami, near Mishima City, he surely had a grand idea: not only he wanted to create his own bio dairy products and beer, but he also knew how to develop it to contribute to a better environment and cooperation with locals.
He certainly needed a lot of courage to achieve his goals: Kannami is far away from urban life regardless of the great numbers of Tokyoites-owned villas sprouting all over a nearby mountain. At the time he arrived there, the land was poor and grew little but oranges due to its exposure to cold winds in winter and searing heat in summer. Oratche’s beer was not called “Wind Valley Beer” because it sounded good, but because it was a fact of life!
I had already written a few articles about their surprisingly good cheeses when I met their young business department executive, Mr. Satoru Nishimura, by pure chance in Isetan Department Store in Shizuoka City. The gentleman most readily assented when I asked him if I may visit and investigate his company. He went as far as picking me up at the station, about ten minutes away from his establishment.

Oratche is a multiple-purpose company as they include a large shop, a dairy classroom for kids, an attraction park with rabbits, goats and ponies.

Local farmers have their own space where they can sell their own bio vegetables to visitors. Oratche had a good idea to recycle the refuse from the many cows they keep for milk and calves they raise for meat. They just give it to the local farmers who can use it as biological fertiliser!

They certainly never run out of it, I can tell you, as everything is well planned and quickly disposed of! They grow their own corn for feed combined with hay directly imported from the States. Knowing the Japanese Customs’ pickiness, I do not harbour any worry about its quality!

Now, their beer was a discovery!

I was lucky to come just after the new batch was finished. It was Sunday, and the beer brewery was on holiday, but they opened for my sole person and was offered a premium taste of three beers (see boards above. I had to decline the others, as I did not trust myself! Lucky I don’t drive!)
Great beer, seven of them, unfiltered and organic, with a very creamy foam. Wait until I report on the bottles I brought back home!

Before taking my leave, the company graciously offered me lunch at their restaurant where most ingedients are local. The enormous chicken side I chose is from Mishima, and the vegetables from local farmers. The carrots were so sweet!

Do look at their homepage, ven if it in Japanese (they are planning to start a blog soon), and you will see their wealth of products: milk, cream, butter, cheese,yoghurt, ice-creams, fruit juices, jams, cakes and beer!

I’m planning on more visits. If you are interested, do join me!

ORATCHE
419-0105 Shizuoka Ken, Tagat Gun, Tanna, 349-1
Tel.: 055-974-4192
Fax: 055-974-4191
Business hours: 10:00~18:00 (week days), 10:00~20:00 (Sat., Sun. and National Holidays)
Free car park.
HOMEPAGE