Tag Archives: Japanese Gastronomy

Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/01/16): Seasonal Release: Imperial Wheat Porter

January 15, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Imperial Wheat Porter

Dear Taproom Friend & Baird Beer Enthusiast:

Strength, innovation, tradition. These are three words commonly associated with the artisanal beers of modern craft brewers. They perfectly describe the winter seasonal ale we are releasing today: Imperial Wheat Porter.

New Baird Seasonal Beer Releases:
*Imperial Wheat Porter (ABV 7%):

Porter is a traditional dark ale dating back to the 18th century where it was commonly brewed in London. It was the hearty and malty beverage of the laboring classes. It was a barley malt based ale, however. Our innovation is to feature wheat as the primary malt ingredient (using three varieties in addition to un-malted roast wheat — base wheat, caramel wheat, chocolate wheat). And to render it a suitably warming libation for enjoyment on a frigid winter evening, we up the starting gravity (to 17.7 plato), thereby increasing the alcohol content ( to 7%).

Imperial Wheat Porter is a fine example of the many unique ales and lagers available to today’s beer drinkers; ones that sit at the intersection of strength, innovation and tradition. Enjoy!

Imperial Wheat Porter is draught-only. It is available for immediate release.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shimada City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Omuraya Brewery-Tokubetsu Junmai Nama sake-Oni Otome Namida

January 11, 2013 dragonlife Leave a comment

This is the fourth and “last” of a new series of limited sake created by Omuraya Brery in Shimada City every season on the theme of “Oni Otome/鬼乙女/Goblin Lady as the brewery felt that the Oni/鬼/Goblin they were killing everyday with their famous brand “Oni Gorosjhi/鬼殺し/Killing a Goblin” well deserved a companion!

“Namida/涙” stands for “Tears”, obviously Joy tears from the Oni Otome dressed all in white as if for a wedding with her beloved Oni!
But don’t trust her! She is a devious and eminently dangerous lady!
No wonder as it is a “nama”, non-pasteurised sake!

Rice milled down to 60%
Alcohol: 16 degrees
Dryness: + 1.0
Acidity: 1.3
Amino Acids: 1.1
Bottled in December 2012

Clarity: Very clear
Color: Faint golden hue
Aroma: Discreet, dry and fruity. Banana
Body: fluid
Taste: Dry and fruity attack back with junmai petillant.
Oranges.
Disappears fairly quickly.
Complex and elegant and eminently enjoyable.
Varies little with food except for an accentuated dryness.
Actually marries well with food and improves accordingly.
Shows more facets with further sips including coffee beans.

Overall: A beautiful sake which marries well with food in spite of its fairly elevated status.
Perfect with izakaya cuisine and heavy food.
Especially appreciated by ladies. No wonder!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Baird Beer, Bars, Beer, 美食, 酒, 観光, 農業, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/01/11): Seasonal Release: Dark Sky Imperial Stout

January 11, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Dark Sky Imperial Stout

Dear Taproom Friend & Baird Beer Enthusiast:

Happy New Year! We welcomed the dawn of 2013 with a lovely Imperial Pilsner (Hatsujozo 2013); we continue in the same celebratory mood with today’s release of another boldly characterful brew: Dark Sky Imperial Stout 2013.

New Baird Beer Seasonal Releases:
*Dark Sky Imperial Stout 2013 (9%):

This foreboding stout is a beer lover’s winter dream. It is pitch-black in color, unctuous in body, elusively complex in flavor, warming in alcohol and piquantly hoppy. This 2013 version is different from previous primarily in two respects: (1) more crystal malt in the grist and less kokuto sugar (lowering the attenuation somewhat, beefing up the body and contributing flavor notes of toffee and caramel), and (2) a totally revamped hop regime in which stars two of our favorite New Zealand hops — Nelson Sauvin and NZ Cascade. The hop character is brisker and brighter than was the case when we hopped primarily with floral and earthy European varieties. As with all our big beers, we krausen at packaging to produce a secondary fermentation, natural carbonation and continued flavor evolution in bottle or keg. If you want to take the nip out of winter, this is your brew!

Dark Sky Imperial Stout is available for immediate release both in kegs and bottles (360 ml) and is pouring from the taps of each of our Baird Beer Taproom pubs. And by stopping into a Taproom, you will be in for an additional beer treat — fresh casks of a special small-batch real ale pulled through our handpumps which features exclusive hopping with Cascade (and some Magnum) hops grown organically in the home garden of our draught beer manager, Chris Madere. Chris’ Garden Cascade Hop Ale (ABV 4.9%) is a light and fragrant session ale brewed with just base malt (barley and wheat), Chris’ Japan garden hops, and soft Numazu water. Simple is often best! Come and taste for yourself.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Bistro, Cappucino, Coffee, 美食, Drinks, 観光, French Cuisine, French gastronomy, Italian Cuisine, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka Cuisine, Tourism

Cappucino: Tulip Cappucino at Patina in Shizuoka City!

January 11, 2013 dragonlife Leave a comment

Service: Very friendly and smiling
Facilities: Very clean. Beautiful washroom.
Prices: Reasonable
Strong points: A true cafe where to relax and enjoy a good light meal any time of the day. Interesting reasonable wine and cider list.

Here is the latest creation by Saori Chan at Patina Bistro in Aoi-Ku, Shizuoka City: Tulip Cappucino!

Although some friends it reminds them of a loving heart, Saori insisted it was a tulip!

At least the leaves should convince you it is a flower!

I just don’t know how Saori san can achieve such detailed design!

Whatever you drink the tulip would not disappear!

Insistent love? LOL

More coming soon!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00=22:00 (last orders, 21:30)
10:00~21:00 on Sundays (last orders, 20:30)
Closed on Tuesdays

BLOG (Japanese)
Non-smoking until 15:00
Credit Cards OK

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 観光, Fujinomiya City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Fuji Takasago Brewery-Limited Edition-Kotobuki

January 11, 2013 dragonlife Leave a comment

Every year Fuji Takasago Brewery in Fujinomiya City has the interesting habit of producing a limited brew called “Kotobuki/寿?, meaning “Congratulations” with “leftovers of different brew concocted during the year.
Actually it is a very happy blend of sake difficult to classify but eminently enjoyable, the more for it that it is limited!
Note the character 寿/kotobuki/congratulations has been designed in the shape of a Snake as 2103 is the Year of the Snake!

Alcohol: 15~16 degrees
Dryness: + 5.0
Bottled in November 21012

Clarity: Very clear
Color: Light golden hue
Aroma: Light and fruity. Melon
Body: Fluid
Taste: Well-rounded fruity attack with beautiful alcohol warming up back of the palate.
Disappears quickly.
Very fruity in spite of its announced dryness.
Complex. Nutty flavor almost exploding on the tongue.
Almonds, dark chocolate, macadamia nuts.
Tends to become even drier with plenty of almonds popping up at the back of the palate after a few sips.

Overall: Very easy to drink and more elegant than expected!
Great with food, although could actually be enjoyed on its own as a chilled aperitif or a night cap!
Would greatly marry with cheese!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 観光, Food, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Italian Gastronomy: First 2013 Lunch at Il Paladino in Shizuoka City!

January 8, 2013 dragonlife Leave a comment

Service: Excellent and very friendly
Facilities: Great and very large washroom, great cleanliness overall
Prices: Reasonable to slightly expensive.
Strong points: Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
Non-smoking at tables. Private room can be made non-smoking!

Due to many restaurants sprouting here and there in Shizuoka Prefecture I had “forgotten” another favorite Italian restaurant of mine, namely Il Paladino in Aoi Ku, Shizuoka City.
Finally I found the opportunity to pay it a deserved visit for lunch today!

Mrs. Chieko Kokawa/古川千恵子さん in charge of the service, Chef Tetsuya Kokawa/古川哲哉さん and Second Chef Mitsuru Tomita/富田満さん!

It was also an opportunity to see ever-smiling Chieko Kokawa again in charge of the service!

So what did Chef Kokawa prepare me this time?

Please note that all the bread at Il Paladino is home-made on the very day!

Can you see the beautiful loaf?

I just love Il Paladino’s beautifully colored antipasto misti!

An exquisitely balanced meal in itself with vegetables, chicken, eggs and seafood!

A really tasty and elegant pasta dish made with Maglie di Zito!

These Maglie served al dente, Sicilian style, provide for the right bite!

The sauce, very original, consisted of fine pork, onions, fond de veau veal stock, cream and what else!
Another meal in itself!

The ingredients for the main dish!

Oven-baked homard/lobster with herbs!

Beautiful, perfectly cooked, exquisitely seasoned and extravagant!

I’ve never been really convinced by desserts in Italian gastronomy but Il Paladino’s offerings are worth the trip!

Fine dark cherry cake half way between a financier and a clafoutis, soft pistachio bicuit and apple compote!

Panacotta, mint and jellied orange peels!

And a delicious expresso served the right way!
Yes, I had some wine! LOL

To be continued…

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

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 野菜, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Tourism

French Gastronomy: Warm Vegetables Terrine at Pissenlit in Shizuoka City!

January 4, 2013 dragonlife Leave a comment

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, in constant search for new recipes and presentations of local products, especially vegetables.
Terrines are a typical French delicacy born out of winter necessities but they are usually made with meat and served cold.
Now, Chef Arima has come up with a beautiful dish to warm you up in winter and also to help promote your health during this overeating season: Warm Vegetables Terrine with Shizuoka products!

A combination of colors you will not often see in winter, but here in Shizuoka vegetables are abundant even in winter!

Chef Arima cut out two slices delicately and arranged them head to toe!

The terrine comprises three different layers of vegetables.
The top layer contains no less than three kinds of mushrooms!

The middle layer was created with plenty of soft and succulent spinach!

The bottom layer consisted of resplendent carrot for a subtle balance of three very different vegetable savors!

The sauce was prepared with the vegetable juices, olive oil and garam masala for a light and superb accompaniment!

The finishing touch was achieved with local fresh tomato puree and herbs!

When health and flavors combine for a gastronomic experience!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 野菜, 観光, 魚海の幸, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, New Year's Eve, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: New Year’s Eve Dinner at Pissenlit in Shizuoka City!

December 30, 2012 dragonlife 2 Comments

Last night, technically not New Year’s Eve yet but so for 95% of the restaurants downtown I twisted the leg of Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City into preparing a New Year’s Eve dinner for two friends, the Missus and I. Actually only two more guests had been accepted as Friday night had been more than hectic and Toru was getting his hands full with the preparation of sechi ryouri/御節料理/End of The Year Traditional Japanese Cuisine served in boxes for no less than 28 customers!

He still managed to serve us a beautiful dinner with whatever was available in the kitchen!

Now, what did we enjoy?

Lightly marinated mackerel from Yaizu Harbor!

Note the edible shiso/perilla flowers and the menegi/leek sprouts! Both of them and all other vegetables in other dishes from all over Shizuoka Prefecture and mainly organically grown!

Served atop a bed of small apple cubes!

Cauliflower bavarois!

Served on broccoli coulis with iwana/Japanese char sashimi from Kakushima Farm in Fujinomiya City!

Topped with caviar and salmon’s roe for a little extravagance!

White asparagus with scallops!

Seasoned with local grated karasumi/Boutargue/Botarga/mullet eggs!

With a simple butter sauce liaising the juices of the asparagus and scallops!

Kinmeidai/splendid Alfonsino from Suruga Bay!

The organic Petit Vert is a Brussels Sprout variety first grown in Shizuoka Prefecture!

With a butter sauce seasoned with juices of the fish, the vegetables and yuzu koshio/lime salt!

The colors of the Petit Vert and young red beet are those of little jewels!

Blanquette made with veal raised in Fujinomiya City!

For another view of the ever so tender meat!

A traditional French dish which brought back so many memories of my childhood! Mind you, this is an extravagant way of preparing and serving it!

Filet of Ezo venison!

This deer would have feasted on those vegetables. Not to mention that the Port wine sauce ended up on my fingertips!

The perfect Automn/Winter main dish!

A little plate of French cheeses with figs, walnuts, pistachio and honey!

Can you guess what they are?
Served with the exquisite little finishing touch with coarsely ground black peppers and cumin seeds!

The little details that make the difference between enjoying and savoring!

Darjheeling Tea jelly before moving to the dessert!

Now this seemingly simple dessert includes an item served only at Pissenlit (so far, as it will certainly be emulated!)!

Not this delicious home-made pistachio ice-cream though!

Bavarois made with wasabi from Utogi, Shizuoka City and sauce made caramel and soy sauce from Amano Compnay in Gotemba City!

Happy New Year!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Blueberries, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Iwata City, Japan, Japanese Gastronomy, Liqueur, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Liqueur Tasting: KE? Blueberry Liqueur by Senju Brewery

December 28, 2012 dragonlife Leave a comment

It is always a rare pleasure to discover local fruit liqueurs made by local breweries!
The latest discovery was a liqueur brewed by Senju Brewery in Iwata City with local blueberries!

A very elegant bottle for the perfect Shizuoka souvenir to offer to a special friend!
Knowing there are three more liqueurs made with other fruit it becomes a rare treat!

The first such fully local blueberry liqueur to be created in Shizuoka Prefecture!

A souvenir to take abroad!
The name “け？” or “Ke?” simply means “What?” in local dialect?

Senju Brewery which also produces shochu made it with their own sake and shochu and the juice freshly pressed blueberries grown locally!

“Senju/千寿” means “One thousand Congratulations”!

Ingredients: Kome/rice shochu and blueberry juice
Alcohol: 8 degrees
Contents: 300 ml/cc

Clarity: Very clear, although blueberry fruit particles are found at the bottom
Color: Dark red/cassis color
Aroma: Sweetish. Blueberry
Body: Fluid, light.
Taste: Very soft attack.
Light and easy to drink.
Blueberry. Drier than sweet.
Very feminine in approach.
Although I found it dry my lady friends thought it was sweet.
Blueberry flavors tend to take a turn to a stronger, deeper and ever more drier with the next sip.

Overall: An aperitif?
A digestif?
It would certainly be a close fight!
Enjoyed as a slightly chilled aperitif it will deliciously prepare the guests taste buds before a repast.
Savored at room temperature it will make for a very safe night cap to help forget worldly worries!
A great drink at an izakya for people not veresed on strong drinks.
I personally appreciated on its own at room temperature back from a long work day.
I actually intend to use it as a great finishing touch in a sauce to accompany duck!
But all in all makes for the perfect and elegant farewell before meeting bliss in bed (asleep or not!)

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Bistro, 美食, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Quiche, Quiche Lorraine, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Gastronomy: Quiche Lorraine at Patina in Shizuoka City!

December 28, 2012 dragonlife Leave a comment

Frankly speaking most of the quiches seen and sampled in Japan (and in Paris incidentally) have little in common with the true Quiches found in their land of origin, Lorraine in France!
One tends too often to forget this is a home comfort food made in winter with the basic ingredients found in larders in such a season, namely flour, egg, onion, bacon, butter. lard and cream. Nothing else! Thin quiches made with all kind of vegetables and I don’t know what were invented in Paris and other places to titillate blase taste buds…

Lady Chef Kondoh/近藤さん’s quiches are deliciously thick and so appetizimg!

the pastry is thin thanks to the right balance between flour, butter and lard. And she uses plenty of bacon and onions with the eggs and fresh cream. The only personal note is the addition of a few sauteed mushrooms for extra taste!

From another angle to have a view at the deliciously crispy crust!

Before serving it Chef Kondoh will cut the very thick but soft while firm into large portions and heat them inside the oven for added crisp all over its surface!
Such a joy to plant one’s fork in it!
As for the taste?
Well I don’t mind saying this the best Quiche Lorraine in the whole Prefecture by a mile and more!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00=22:00 (last orders, 21:30
10:00~21:00 on Sundays (last orders, 20:30)
Closed on Tuesdays

BLOG (Japanese)
Non-smoking until 15:00
Credit Cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Cakes, 美食, Dessert, Desserts, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Fruit Tart, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tart, Tourism

French Dessert: Apricot Tart at Caravin in Shizuoka City!

December 27, 2012 dragonlife Leave a comment

Service: very friendly if a bit shy.
Facilities and equipment: overall very clean. Beautiful washroom.
Prices: Reasonable
Strong points: Authentic French and European bistro gastronomy. Slow food. Excellent and reasonable wine list.

As i mentioned before, when it comes to cakes, I’m a sucker for any fruit tarts at any time of the day, even at breakfast or in the wee hours of the morning back from a drinking binge!
I’m practically scouring all the cake shops (very few to my liking unfortunately) and bistros/restaurants (with far better results!) in their search!

In winter you do have to do with what is available and when it comes to apricots only the preserved ones are left… Even so, Caravin in Shizuoka City, Aoi Ku somehow managed to create this little beauty to comfort me during my last visit!

Served warm with a dollop of home-made caramel ice-cream, what more can you ask for?
The marzipan is just perfect with the right light but satisfying bite and the taste is so simple and exquisite!

And I wouldn’t give the crusty border to anyone!

CARAVIN
Shizuoka City, Takajo, 2-25-17
Tel.: 054-246-3539
Opening hours: 16:00~24:00
Closed on Mondays
Cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Beer, 美食, Drinks, 酒, 観光, 農業, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Tourism

Bryan Baird’s Newsletter (2012/12/27): Kicking off the New Year Right: Hatsujozo 2013 Imperial Pilsner

December 27, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Kicking off the New Year Right: Hatsujozo 2013 Imperial Pilsner

Dear Taproom Friend & Baird Beer Enthusiast:

It has become a Baird Beer tradition to greet the dawn of each new year with a special “First Brewed” (Hatsujozo) seasonal specialty beer. At the stroke of midnight on the evening of December 31, we — along with a host of other Baird Beer retailing establishments in Japan — pour this commemorative Hatsujozo and share it with our fellow beer enthusiasts in a toast to the New Year.

New Baird Beer Seasonal Release:
*Hatsujozo 2013 Imperial Pilsner (ABV 6.5%):

This year’s “First Brewed” is a muscular and hoppy pilsner-like lager (we’ll call it an imperial pils)! The grist bill combines floor-malted English Maris Otter and German pilsner malt in almost equal portions, and contains an unique dollop of 10% rye malt. 80 IBUs of hops in the kettle (Magnum, Galena, Motueka, Wakatu, Saaz, Spalter, Tettnanger) followed by two rounds of dry-hopping in the conditioning tank (Motueka, Wakatu, Saaz, Spalter, Tettnanger) leaves no doubt about our passionate commitment to hop character in beer.

Hatsujozo 2013 is available this year both in kegs and bottles (360 ml). Please join as at one of our Taproom pubs (Numazu Fishmarket, Nakameguro or Bashamichi) for fun and festive countdown parties on Monday, December 31. We will be pouring complimentary taster glasses of Hatsujozo 2013 to all patrons for our New Year toast.

Kampai to 2013!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 酒, 野菜, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Spanish Cuisine, Spanish Gastronomy, Spanish Restaurant, Tourism

Spanish & French Dining Bar: Hoteiya in Shizuoka City!

December 27, 2012 dragonlife 3 Comments

Service: very friendly and easy-going if a bit shy
Facilities: very clean overall. Excellent washroom
Prices: Reasonable~a little expensive
Strong points: Spanish & French Fusion bistro gastronomy doubling as a wine bar. Open late. Reasonable wine list. Extensive use of local products.

Spanish gastronomy has always been popular in Japan although it can be disappointing at times. Some restaurants call themselves Tapas Bars, but the Spanish would have some difficulty to find themselves at home there…
On the other hand some establishments take another track by combining the characters of different European gastronomies with a far more pleasurable result for the customers. After all, if you visit a bistro in French Catalogne/Catalunia you will find that most of the specialties are “Spanish”!

Looking at the menu blackboard by the stairs leading to Hoteiya you will realize that many influences govern Chef Takashi Sugiyama/杉山猛さん’s cuisine!

Discovering the door on the second floor you realize that Hoteiya is a Kakureya/隠れ屋/”Hidden Place” that many Japanese appreciate for ofttimes much wanted privacy!

But the place for all its secrecy is not a dark place full of unknowns!

Chef Takashi Sugiyama/杉山猛さん behind a beautiful Spanish Ham!

Have a good look at the recommendations menu board first before ordering and have a chat with the Chef as well!

What I did have on that particular night should give you a good idea of what to expect.
Shall we start then?

Of course, Spanish raw ham cut in front of you!

French-style chicken liver paste!

A real beauty concocted with Port wine!
It would be enough if you came just to drink wine with a snack!

Fresh Horse Mackerel/Aji/鯵 caught off Yaizu harbor in salad with fresh local vegetables including home-made semi-dried mini tomatoes!

You just can’t beat fresh local products!

Aubergine/zucchini gratin!
Great comfort food on a cold winter night!

Hot and delicious!

I was luckily hungry on that day and I had plenty of space left for a succulent bistro-style dessert!

Nougat glace!

Creme brulee!

A little European haven away from the crowds?

To be continued (still too many beauties to sample!)….

HOTEIYA
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-2-15, Celize Building 2F
Tel./Fax: 054-251-8027
Opening hours: 18:00~01:30
Closed on Tuesdays
Private Parties welcome!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Chirashi Zushi, Crab, 美食, 蟹, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Red King Crab, Shizuoka, Shizuoka City, Shizuoka Cuisine, sushi

Christmas Sushi: Red King Crab/Tabaragani/タラバガニ Chirashi Zushi!

December 24, 2012 dragonlife 2 Comments

Red King Crab is one of the most expensive crabs in the world and you won’t see it often served in a home whatever the owner’s status!

But the Missus received today as an End of The Year present from someone she helped out of a big bother!
The package for this single crab was enormous and it is a bit difficult to realize how big it is on the above photograph!
It came already as it is done most of the time for better conservation and also because people usually do not have a big enough pan to boil it.
The Missus, being her usual crass checked the price: 150 Euros/almost 200 US $!

It took her a good hour to take all the meat out of this male (the best!) Red King Crab and had enough to fill a medium size tupperware box. a good kg of superlative crab meat!

She had enough and a lot to spare (for lunch or as an extravagant appetizer for our wine and sake!) to prepare an enormous “Christmas Chirashi zushi/チラシ寿司” for a four-people dinner!

The Missus prepared sushi rice and mixed it with thin slices of a small rice vinegar pickled cucumber, golden sesame seeds, small pieces of cheese and small cubes of avocado.
She the topped the lot with loads of red king crab, avocado cubes, and salmon roe/ikura/幾ら!

The salmon roe added another extravagant touch!

And fresh kaiware daikon/カイワレ大根/daikon sprouts for perfect balance in presentation, taste and nutrients!

When healthy food becomes extravagant!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Cafes, Cakes, 美食, Dessert, Desserts, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, Vegan Dessert, Vegetarian cuisine, Wagashi

Christmas Cake: Vegetarian & Vegan Japanese Wagashi/和菓子-Christmas Cakes Pictures

December 23, 2012 dragonlife 4 Comments

Pyramid-style Christmas Tree?

Here are some more suggestions for Christmas Cakes through re-published articles!
Have fun!

NOTE: I’m an unrepentant agnostic hedonist (and an omnivore to boot!), but since some of my vegan and vegetarain friends are Christian, I hope these pictures will inspire them!