Tag Archives: Japan

Shizuoka Music Cafe Bar: Lifetime

December 15, 2007 dragonlife Leave a comment

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On November 27th, 2007, Fugetsuro Hotel revamped their first floor completely to replace the simple cake-shop/cafe they previously had with a very much larger cafe bar in Kutsunoya Machi across Shizuoka JR Station.

As far as the cafe itself, it is very probably the only decent Hotel Cafe Bar in town.
It is large, but not overwhelming, seating about 80 people. One can either choose a seat at the counter, inside the room or in one of the street-facing lodges. Excellent background jazz music and friendly staff.

Do not be too harsh on the English written on the menu. The place does serve quite a few dishes apart of their cakes made on site that you can either savour inside or take home.
As for drinks, every taste is covered as they include very good coffees and a surprisingly long array of teas served in beautifull china.

For the late drinkers (and their companions), malt whiskies, beer, wine, sake and even a kome/rice shochu by Sugii Brewery in Fujieda City called Saisuke!

Now the big plus is the regular Jazz Concert Programme every Thursday, but forthat you had better consult their homepage! (the list id simply too longand impressive for this posting!)

LIFETIME
Shizuoka City, Aoi-Ku, Kutsunoya machi, 11-1
Tel.: 054-250-0131
Business Hours: Tuesdays: 13:00~25:00
Saturdays: 11:00~24:00
Sundays & National Holidays: 11:00~19:00
Mondays: Off (except on National Holidays)

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Fish, Fish, Fish (and others…)!

December 13, 2007 dragonlife Leave a comment

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(Aka Yagara, Red Trumpet Fish)

Now is a great time to vist the marine products stands at Fresh Market inside Parche-Shizuoka JR Station!
Let’s look around and see if you recognize all those creatures!

“Aka Yagara”: Red Trumpet Fish. Makes for great sashimi and meuniere. Also called “Karasu Uo/Crow Fish>

“Mako Garei”, a local Halibut/Turbot variety. Popular in any part of the World!

“Hata hata” or “Sailfin Sandfish”. Typical of Shizuoka Prefecture. Great served grilled!

“Managatsuo”. Nothing to do with Bonito. Local white-flesh fish, great both as sasimi and grilled!

“Tako” or Octopus. Can be enjoyed, raw, cooked, or pickled. Or in Italina cuisine!

“Uchiwa Ebi”. Goes by the Latin name of “Ibacus ciliatus”. In Japanese means “Fan Prawn”. Very popular as sashimi or pickled!

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Shizuoka Food Markets: Sumpu Raku Ichi

December 13, 2007 dragonlife 2 Comments

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There is one (more) shop visitors, especially the ones in a hurry, should visit when going through Shizuoka JR Station, namely Sumpu Raku Ichi Store.

Apart of the vast array of sShizuoka Prefecture crafts they sell, they offer a wide range of agricultural Products from our Prefecture:

Anything concerning Wasabi, including enormous fresh Wasabi roots with their leaves, Wasabi Tsuke (Pickled wasabi stems and leaves in Sake white lees), cakes (especially made with Shizuoka Green Tea), Shizuoka Tea, Honey, Dried food, including Sakura Ebi/Shrimps, Kuro Hanpen (Dark Sardine Paste), Vinegars, Soy Sauces, Sake、Beers and fruit wines, all exclusively produced in Shizuoka Prefecture from local ingredients!
Another great source of miyage/present-souvenirs on your way back or to your friends!

HOMEPAGE (Japanese)

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Shizuoka Food Markets: Shizuoka JR Station Parche Fresh Market

December 7, 2007 dragonlife Leave a comment

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For the pleasure and convenience of many customers, PARCHE in Shizuoka JR Station is going through a general renewal, including their busy indoors market, FRESH MARKET.

As this particular venture is directly connected to fisheries in Numazu and Yaizu Cities, one can buy not only fresh but also unusual products from Suruga Bay and Izu Peninsula such as “tenagaebi/scampi” and “kinmeidai/goden eye seabream”.

One will also discover a plethora of shellfish and crabs fresh and alive at vey reasonable prices.
For people who cannot bother dressing or cutting fish, fillets can be bought readily made. With a smile and a polite word you will surely convince the staff the cut the whole fish you have chosen.

For sushi and sashimi officionados very good value sets are on constant display.

The vegetables and fruit stands also provide a great range of wares, a good proportion of them local produce.

The staff are particularly welcoming and attentive. Do not hesitate to ask whether they have some kind of exotic plant. They will probably surprise you!

The meat stands have gone through a remarkable increase in volume, varieties and quality, too.
I make a point to do some shopping, if not window-shopping which can easily become a revelation, at least once a week.
A few hints for clever purchasing:
-If you want to have first pick at the fish and other marine products, come in the morning at 10:00. As for vegetables, new batches come around 15:00. In both cases it means you will compete with the local restaurants shopping for the menu of the day.
-If you wish to save money, come at 17:00 when “price service” is in full swing. You will benefit from real bargains, but will lose on the varieties.

Another bonus are the ready-to-eat meals, bento, fried food and so on. Definitely of a higher level than your neighbourhood “convenience store”!

FRESH MARKET
Shizuoka JR Station, PARCHE
Business hours: 09:30~20:00

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Shizuoka Izakaya: Wagocoro

December 6, 2007 dragonlife 2 Comments

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Wagocoro is your typical Japanese “Kakureya”/”Hidden Place”: You have heard of it, but never been able to discover or notice it until you find it one day almost next door!

The Japanese, especially in Shizuoka, have an affinity for such places, but tend to jealously protect them away from other potential customers, which in my humble opinion is not very fair. I almost feel a malign pleasure in discovering and uncovering them!

The present owners acquired the place some time ago from the original tenant who had made it a shochu bar. The place is simply replete with Japanese antiques and interestingly enough Mr. Oguriyama and his son have faithfully preserved it in its entirety. Notwithsatanding the great food and drinks, the ancient Japanese atmosphere is a worthy enough reason for a visit.

Now this izakaya have three “rooms”, the main one where you can sit around a tradiionla Japanese “irori/fireplace” where you can grill your own food over charcoal. Another room with tatami seating amide a crowd of antique furniture and objects and a third room with a kind of counter and high seats. No need to say but the irori is my favourite. Make sure to reserve it!

You have a hint of the quality of the food as soon as you order your drinks and subsequently are offered the “otoshi,snack”!
Now, Wagocoro has already acquired a solid reputation for quality of food coupled with comparatively reasonable prices. Therefore when I visited it on Monday, December 3rd in the company of my monthly “Monday Gastronomy” companions,we already had a good idea of what we would order!

The sashimi and grilled fish (see pictures above) are simply first class.
Their “kakuni/pork simmered for four hours” has already become the talk of the town and expats in particular will be happy to learn they concoct savoury deep-fried oysters and even vegetarians will be glad to sample the deep-fried lotus roots/”renkon”!

We simply did not have any strength left to explore the rest of the seasonal menu which will have to wait until our next visit!

Like any good izakaya, Wagocoro has a great range of local sake: Kaiun (Doi Brewery/Kakegawa City), Wakatake (Oomuraya Brewery/Shimada City), Suginishiki (Sugii Brewery/Fujieda City), Isojiman Brewery (Yaizu City), Hakuin masamune (Takashima Brewery/Numazu City) and Kikuyoi (Aoshima Brewery/Fujieda).
The four of us emptied a great bottle of Suginishiki Shiboritate Yamahai Honjozo in no time!

Now the big plus is that they also serve two Shizuoka shochu, namely wasabi Shochu by Bandai Brewery in Shuzenji and rice shochu by Hanan no mai Brewery in Hamamatsu City which went as far as designing an original label!
What else could you ask?

Wagocoro
420-0882 Shizuoka City, Aoi Ku, Ando, 1-6-15
Tel.: 054-2470059/09091805779
Business hours: 11:30~14:00, 17:30~23:00
Closed on Tuesdays and second Wednesdays
Reservations advised

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Bryan Baird’s Newsletter

December 5, 2007 dragonlife Leave a comment

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Baird Beer & Taproom Events Bulletin 2007 #30

Topic:
-Seasonal Releases — Jubilation Ale & Snow Storm Strong Dark Ale
-Taproom Holiday Events and Shogatsu Business Hours

Dear Taproom Friend & Baird Beer Enthusiast:

Warm holiday season greetings. December is a special, celebratory month. In the beer world, there is a tradition of crafting celebratory holiday season ales that incorporate festive spices or other special ingredients. These ales tend to be rich and hearty, but above all else, they are joyous in character. This year, we are introducing two special ales that fit this
description: (1) Jubilation Ale and (2) Snow Storm Strong Dark Ale.

(1) Jubilation Ale 2007 (ABV 6.5%):

This is our annually crafted holiday season ale. It’s hallmark flavor stems chiefly from the addition of two special ingredients: (1) fully ripened figs candied in Japanese red sugar and (2) cinnamon-like twigs culled from a Japanese Nikki tree. A sublimely balanced interplay of sweet and spice reminiscent of the yin-yang duality in life results. The ruby red hue and the wafting aroma of Japanese nikki warm the heart and furbish the soul.

(2) Snow Storm Strong Dark Ale (ABV 8.0%):

The inspiration here is all Belgian. The immensely imaginative brewers from this eccentric land are artisans par excellence, particularly in terms of the following practices: (a) incorporating sugar as a central brewing ingredient, (b) utilizing other unusual ingredients (fruit, spice, etc.) in subtle but impactful ways, and (c) combining yeast strains in complex fermentations. Well, we have tried our hand at all three of these wonderful practices in this one extremely unique brew. For starters, we incorporate a blend of Japanese dark sugars which account for fully 20 percent of the fermentable extract. Second, we add pureed Shizuoka strawberries, picked fresh by the Baird Beer team and its helpers, to the kettle near the end of boil. As a final touch, we begin fermentation with a Belgian yeast strain and then add our house ale yeast to the effort midway through primary fermentation. Snow Storm has been conditioning (warm and cold) for five months since packaging.

The result is a furious flurry of stormy eccentricity. Neither fish nor fowl, Snow Storm Strong Dark Ale becomes a category unto itself. The aroma is piquant and playful (strawberries?), the flavor is indescribably complex (multiple yeast strains?), and the finish is warmingly dry (sugar and alcohol?). A disorientation results, as if you were caught unprepared in a winter snow storm. Seek guidance back to safety from your friendly bartender!

Both holiday season brews are now on tap at the Fishmarket Taproom in Numazu and available for enjoyment through select Baird Beer retailers in Japan.
May your cup of holiday joy runneth over!

Please mark your calendar for these upcoming Taproom events: (1) Christmas celebration beginning at noon on Christmas-eve day (Monday, December 24) and featuring a sumptuous buffet of culinary Christmas treats, and (2) Taproom countdown party beginning at 5:00 PM on Monday, December 31 and featuring a Mexican-style food fiesta along with the ritual tapping of Hatsujozo 2008 Double IPA at the stroke of midnight. Details regarding each event will be
forthcoming soon.

Finally, as for Taproom business hours for the kick-off of 2008: closed on
January 1-2 (Tuesday-Wednesday), open from noon to 6:00 PM on Thursday,
January 3 (special Shogatsu dishes prepared and served by Sayuri and
Kyoko-chan and discounted pints of Hatsujozo 2008), normal business hours
resume on Friday, January 4.

Cheers!

Bryan Baird

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Persimmon Vinegar: Denbei Kakisu

December 4, 2007 dragonlife 3 Comments

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This particular (very few in Japan) Persimmon Vinegar was created by the man who revolutioned Shizuoka Sake for the last thirty years, Denbei Kawamura of Shizuoka City.

Contents:
Volume: 500 cc
Jiro Persimmon extract (variety created in Shizuoka Prefecture in 1884, grown by Niko Niko Koen): 20%
Yeasts: Shizuoka HD-1 and vinegar yeast No 34
Citric acid: 4.0~4.5%
Bottled in June 2007 (original batch)

Its creator declared it is particularly beneficial against high blood pressure and cardiovascular diseases. High in vitamin C, it also helps prevent skin trouble. Other vitamins include B1, B2, Carotene. Finally it is high in minerals.

It can be used for seasoning or drinking.
I particularly appreciated it mixed with Shizuoka mineral water. It gives a great original flavour to dressing and sauces. Highly recommended.
Sold in Raku Ichi Store, Asty, Shizuoka JR Station

RIVERSON KS Co. Ltd.
Shizuoka Ken, Fukuroi City, Matsubara 932
Tel.: 0538-238211

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Uogashi Sushi Restaurant

December 1, 2007 dragonlife 2 Comments

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The Shizuoka JR Station is slowly turning into a better quality gastronomic spot, a boon for travellers in a hurry. I have already mentioned in other postings that Asty has shops catering for all ages and genders.

Now, if it is sushi and Shizuoka Prefecture sake you are aiming for, pay a visit to Uogashi Sushi Restaurant at all times of the day.
Uogashi Company originally hails from Numazu City, a major fishing port in Japan. Which means that they can provide their many restaurants with higher quality at a lower price. They also offer another bonus as they also include fried/cooked seafood and oden in their menus.
On our way back from Shuzenji on Thursday, November 29th, my better (worse?) half and I decided to take advantage of the place as it saved time and money.

We particularly appreciated their deep-fried oysters and mambo fish (above picture).

Their “all-maguro sushi set” was a real bargain regarding size, quality and price.

Foreigners will be glad to learn about their special “maguro roll”. I’m sure Allison will appreciate the thin slices of tuna, hame and lettuce rolled together, cut and served with wasabi and seasoned mayonnaise!

Finally youwill be able to sample the sake from seven Shizuoka Breweries, including the private brands for Uogashi only by Hana no Mai and Oomuraya Breweries

Numazu Uogashi
Shizuoka City, JR Station, Asty
Tel.: 054-2862276
Business hours: 07:30~23:00
Credit cards accepted

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Shizuoka Manjyu Cakes

November 28, 2007 dragonlife Leave a comment

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These are other cake I recently discovered at Suruga Raku Ichi Store in Asty, Shizuoka JR Station (other article to appear soon). This time, it is a Shizuoka City Bakery, Tokai Seika who produced them:

“manjyu” in Japanese are cakes basically steamed rather than baked.
-The flat green one is “Tyatsuu”, made with tea.
-The green one is “Tororo Iri O Tya Manjyu”, made with tea and containing grated yam.
-The brown one is “Sumpu KO Manjyu” including sweetmeat (anko).
-The white one is “Sake Mushi Majyu”, majyu steamed in sake.
Don’t too many of them or you will need litres of tea to wash them down! LOL

Tokai Seika
Shizuoka City, Aoi Ku, Takajo Machi, 2-29
Tel.: 054-2452365

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Shizuoka Tea Cakes (2)

November 28, 2007 dragonlife 2 Comments

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This is another tea cake I recently discovered at Suruga Raku Ichi Store in Asty, Shizuoka JR Station (other article to appear soon). This time, it is a Shizuoka City Bakery, Toraya who produced it:

It is called: “Belgie-Wafuru (Macha)”. You have probably guessed it is a Belgian-style waffle topped with macha powder tea.
I found it light and eminently edible. Just enough sweetness tanks to included honey.
I’m sure North Americans would enjoy it even with coffee!

Toraya
Shizuoka City, Suruga Ku, Mabuchi, 2-7-3
Tel.: 054-2851488

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Shizuoka Tea Cakes (1)

November 27, 2007 dragonlife 2 Comments

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As everyone knows (do you?), Shizuoka Prefecture is the first producer of green tea in Japan. It is no surprise then to see different usages for tea. I recently discovered at Suruga Raku Ichi Store in Asty, Shizuoka JR Station (other article to appear soon) a couple of cakes made by Hamamatsu Bunmeidoo.

They appear as “castella”, one called “Chyattera” (Chya/tea + Castella), with half of it seasoned with tea, and the other one, “chya Mikan” (Tea + Orange), with some sweetmeat (anko type jam) and orange flavoured part in the middle.
Both cakes are very tasty, but not too sweet or cloy. Go very weel with a cup of hot green tea!

Hamamatsu Bunmeidoo
Hamamatsu City, Higashi Ku, Jian Machi, 1401
Tel.: 053-4620002

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Shizuoka Agricultural Products: Wasabi Dressing

November 21, 2007 dragonlife 2 Comments

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Shizuoka has claimed world fame for being the first to grow wasabi in the 17th Century (in yutogi, Shizuoka City exactly) and for producing more than 80% of the wole Japanese output, but people tend to forget that it can be put to many uses apart of using it for sashimi, sushi and the ubuquitous makisushi/rolled sushi!

One more great use has been initiated in Mishima City in eastern Shizuoka Prefecture: Wasabi Dressing!

It is not at all hot, but almost sweet and makes great accompaniment for any salads, on omelettes (Japanese or traditional) and mixed with sauces. I (and my better/worse) half ae still disovering more usages!

Definitely worth a try! Moreover it contains a crowd of healthy ingredients!

Wasabi Dressing
Kameya Co.
Mishima City, Heiseidai 5
Tel.: 0120369981
Can be bought in Asty, Shizuoka JR Station

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Vegetarian Cuisine: Yasai Tenpura (2)

November 14, 2007 dragonlife 2 Comments

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(mushrooms tenpura)

I’ve come with some other morsels for vegetarians (I’m not, sorry, but I do commiserate!):
Above is a tenpura made with seasonal mushrooms in Takasagotei Izakaya in Hamamatsu.
Actually you could eat almost any edible mushrooms this way!

This particular fine (thin) leafy plant is called “Ashitaba”. It is quite common and very cheap in our Prefecture and all over Japan. It just shows how you cantry any leafy plants. There is no limit to it! I ordered the above at Oikawa Izakaya in Shizuoka City.

Now, this one is bit more exotic/ethnic as this is kimchee tenpura, which shows that tenpura knows no frontier. Crunchy, it has plenty of texture. Was served at Oikawa Izakaya in Shizuoka City.

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Cafe Scene

November 14, 2007 dragonlife Leave a comment

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Cafe Scene, an old favourite of mine since its foundation in 1989, is the type of Cafe difficult to classify.
The more pleasurable for it. Frankly speaking, I find myself in a dilemna as to what I should laud first:
-The music: great jazz allday long fromthe owner’s private CD collection. If you are a jazz fan, he will certainly come up with a favourite artist of yours.

The coffee: superb quality, each cup (all different, mainly Wedgwood), lovingly prepared in front of the customer if you sit at the counter.
-The coziness: an old wooden counter seating 9 guests on high wooden chairs and a table by the window, the perfect place for special compnany.

-The owner: Mr. Otsunori Uehara moved to Shizuoka City from his native Osaka in 1987 to open his Cafe the following year. A very mild man with the delightful renants of his birth place patois, he is always ready to engage in a pleasant discussion when not concocting one of his his great brews or absolutely extravagant breakfasts.

-The atmosphere: most customers are faithful patrons who help preserve an amosphere of calm excellence away from the bussling centre. Wood everywhere, bric a brac of all kinds (Mr. Uehara is a collector. Of what? I would be hard put to explain!). Looking around is a small adventure in itself.
-The food: you must try Cafe Scene breakfasts! I will not tell you more!
And keep an eye for the two daily cakes.

For the record:
Original coffees (3), Straight coffees (6: Brazil~Blue Mountain), Coffee a la carte (7)
Soft drinks (11), including a delicious 100% grapes juice
British tea
Ground coffee on sale, too
Breakfasts, especially popular and god value (350~700 yen, all inclusive)
Cinnamon Toast (vegetarians!) 600 yen

Cafe Scene
Shizuoka City, Aoi Ku, Oote Machi, 45, (near Miyuki Street-Hontori Street intersection)
Tel.: 054-2733200
Business hours: 07:00~20:00 (from 08:00 on Saturdays)
Closed on Sundays

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Sakura Ebi Season!

November 14, 2007 dragonlife 2 Comments

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I visited Yui Harbour after interviewing Kansawagawa/Shosetsu Brewery to stop at a booth selling cooked sakura ebi/sakura shrimp just caught in the morning.

Sakura Shrimps are caught twice a year and this just happens to be the Autumn catch Season.
If you have the time, go or stop there around lunch, go to the harbour (10 minutes walk from Yui JR Station, buy and eat “sakura ebi kakiage” (a kind of sakura shrimp tenpura/200 yen) with a bowl of “kisetsu miso shiru” (seasonal miso soup/100 yen).
If you are hungry ask for the sakura ebi don (a large bowl of rice topped with a generous portion of sakura ebi kakiage/600 yen).
Do not forget this is the only place in Japan you can eat them that fresh from the ocean!