Tag Archives: Japanese Gastronomy

美食, Dessert, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomy, Japan, Japanese Gastronomy, Non-smoking restaurants, Restaurants, Shizuoka, Shizuoka agricultural products, Tourism, vegetables

French Gastronomy: Shizuoka Agricultural Products at Pissenlit (July 2011)

July 19, 2011 dragonlife 2 Comments

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable to slightly expensive, good value.
Strong points: Interesting wine list. Great use of local products.
Entirely non-smoking!

In spite of the flaming heat and the present typhoon restaurants in Shizuoka are still endeavoring to use and serve as many local products as possible to the point of sheer extravagance!
Last night we braved the rain to pay a belated visit to one of our favorite French restaurants, namely Pissenlit!
I don’t really need to introduce this celebrated establishment again so I’ll skip the niceties and comment on what we savored away from the rain!

Don’t forget to have a good look at the blackboard for the specialties of the day before ordering!
If you don’t read Japanese, don’t worry! French gastronomy vocabulary is the same all over the World!

The amuse-bouches were local vegetable pound cake and gougere (cheese puff)!

The first d’oeuvres were a hot terrine of organic potatoes (Shizen No Chikara Farm in Shizuoka City) and aji/鯵/Horse Mackerel from the harbor of Yui, Shimizu Ku, Shizuoka City!
The tomatoes and onion confit are also organic!

For a better view!

The second hors d’oeuvres stretched over two continents:
Pan-fried foie gras in Madeira sauce on a galette of Kankan Musume corn grown by Mr. Ichikawa in Iwata City!

The third hors d’oeuvres also stretched over two continents:
6 kinds of organic potatoes grown by Hirokawa in Mishima City with cheese in Scarmozza style!

Talking of potatoes I should have mentioned 3 continents!

The fish dish was pan-fried kinmedai/金目鯛/Seabream from Sagara harbor in Omaezaki City with organic vegetables by Mr. Hirokawa in Mishima City! But the mushroom comes from Hasegawa Farm in Fuji City!

Kinmedai is one of the most popular fish in Shizuoka as it the skin stays the same color whatever the cooking technique!

Now for the meat dish we were served a classic of French Gastronomy: Blanquette de Veau/Veal Cream Stew!
The veal comes from claves bred outdoors in Fujinomiya City.
The vegetables are all organic by Mr. Hirokawa in Mishima City!

It reminded me so much of my Mum’s cuisine back in Bourgogne, France!

The first dessert:
Biwa/枇杷/loquat from Kita Asabata in Shizuoka City with vanilla ice cream and Dharjeling Tea jelly.
The colorful mint is organic from Shizen no Chikara Farm!

The second dessert:
Kabocha Caramel pudding!

The flying fruit is actually a tomato variety from Shizen no Chikara Farm!

To be continued…

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

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With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Beer, 美食, 観光, Gastronomy, Tourism

Shizuoka Beer tasting: Yonekyu Mori Brewery-Fuji Sansan

July 18, 2011 dragonlife Leave a comment

Although most people even in Shizuoka call it Gotemba Brewery, the real name of this establishment is Mori no Biru Kojyou/”Forest Brewery”/森のビール工場!
It is owned by the big Delicatessen Company Yonekyu/米久.

They produce 3 regular brews, Pils, Dunkel and Weizen.
They also come up with seasonal brews.
This particular Brand, Fuji ansan/富士燦燦 is their newest drink which has just appeared in the big supermarkets in Shizuoka Prefecture.
They advertise it as a Pilsner tyoe made with water from Mont Fuji gushing into a well dug 80 metres deep.

Yonekyu Mori Brewery-Fuji Sansan/米久社・富士燦燦

Contents: 300ml
Alcohol: 5%
Water: Natural source water from Mount Fuji

Clarity: Very clear
Color: Golden
Foam: Fine. Disappears quickly
Aroma: Light. Bread. Hops
Taste: More solid than expected and soft at the same time.
Bread. Hints of oranges.
Both refreshing and satisfying.
Pleasantly lingers for a while.
Good balance.

Overall: An interesting beer satisfying both in summer and winter.
Suited to accompany meals of any kind.
Definitely better than expected!

Yonekyu Mori Brewery-Fuji Sansan/米久社　森のビール工場
Shizuoka ken, Gotemba Shi, Hodosawa Aza Sumiyakisawa, 1015-1/静岡県御殿場市保土沢字炭焼沢１０１５－１
Tel.: 0550-89-7611

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1st Agrigraph Japan Brew Bar in Shizuoka City!

July 17, 2011 dragonlife 6 Comments

At long last after 2 months of intensive preparations Agrigraph Japan opened its first Brew Bar/Open Air Beer Hall on Saturday July 16th on Aoi Space just behind the Shizuoka City Hall!

This event followed a new concept:
The food was provided by 6 izakaya/bars in Shizuoka City: Uzu, Mando, Hana Oto, Yasaitei, Odakkui and Growstock.
Furthermore, the food was conceived with agricultural products of Shizuoka Prefecture including vegetables and meat. The latter was provided by Sanoman Company from Fujinomiya City!

The whole staff of Agrigraph with the help of people working for Suntory and Subway Companies were put to work including some pretty (?) ladies!

Everyone had gathered in the intense heat at 12:00 to erect the tents, place and lay the tables, etc. Even the IT and translating staff contributed! I can tell you they neeeded plenty of water when I visited them first around 13:00!

Sweaty work to erect that tent!

Shaping up!

Ice porters?

Pretty (?) ladies posing again for posterity!

Precise work!

Now, these ladies are pretty!

The man in charge of the engines!

Hands off!

Call for the last meeting.

Animated discussion on last-minute changes!

The Rainbow machines which will dispense cool mist all over the site. Real Hi-tec!

The dustbins! Low tec but indispensible!

Things certainly looked different when I came for my second visit at 15:00!

Map and photos of the producers contributing their food to the event! What about that for traceibility for such an event!

The same event will be held again on Friday July 22nd and Saturday July 23rd!

All the (very reasonable considering the quality!) prices were clearly indicated!

Mrs. Yuriko Kato, President of M2 Labo and Agrigraph Japan and Mr. Kenya Yoshimura, owner of Uzu izakaya! (in hots discussion?)

Everything at the ready!

Mr. Sano from Sanoman!

Mr. Takeshi Hirai, General Manager of Beck Company (Mando & Growstock)!

The last (hot) pep talk!

The last details being checked!

The venue was about to start when I left at 13:00. When I came back after 18:00 the place was still quite busy!

It was still very hot and the Rainbow cool mist machines were running at full speed!

Still plenty of work to do!

Mangenton Pork sausages from Sanoman!

Comparing notes!

Great healthy vegetable pickles from Shizuoka Prefecture! Perfect with beer!

Staff at the Pump Station!

Not ready to leave yet!

Just had enough time to savour those cute healthy sausages! One of them incudes Shizuoka Wasabi!

Looking forward to next week!

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

July 15, 2011 dragonlife 2 Comments

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

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

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

Kinmedai and kochi from Suruga Bay!

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

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

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

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

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

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

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

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

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

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

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

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Chinese Gastronomy with Shizuoka Products: Cham (new)

July 14, 2011 dragonlife 4 Comments

Service: excellent and very friendly
Facilities: great cleanliness overall. Traditional
Prices: very reasonable, good value.
Strong points: Great use of local Shizuoka Vegetables and products. Great Chinese Teas! Full Shizuoka Course on reservation! Shizuoka sake!
Fully non-smoking!

Mr. Atsushi Tomura, after 3 years spent on the other side of town decided to move to a new address last April and adopt a new concept for his beautiful Chinese gastronomy, almost exclusively made, especially vegetables, with products of Shizuoka Prefecture.

Instead of continuing with a large restaurant and the subsequent staff, he chose an old traditional Japanese izakaya, whose former owner had just just retired after 34 years of business, sitting only 7 people (do reserve on the phone beforehand!) and with a kitchen large himself for himself alone!

This allows for a closer and more intimate relationship with his customers in the true izakaya tradition!

Talking of which, you can order not only beer, wine, shochu and so on but also beautiful Shizuoka sake! Non-drinkers will be glad to learn that they can order top-class Chinese teas!

Well-chosen and reasonably-priced white wine is available!

These enormous contraptions help Tomura San make his specialty; Steamed food!

He also proves great concern for healthy food with his own konbu shiyo/昆布塩/salt and seaweed mixture!
And incidentally, very unusual in an izakaya, the place is entirely non-smoking!

Although you can reserve a full Shizuoka Products Course in advance here is a suggestion for a first meal at Cham:
First, you must try Tomura San’s dish of steamed seasonal vegetables all coming from Furuya garden in Asabata, Shizuoka City.
These are served with two kinds of salt and soy sauce from Gotemba City in Shizuoka Prefecture!
You will discover the true taste of really delicious and fresh vegetables!

Next order a steamed combination of vegetables and fish, Suruga Bay isaki/chicken grunt in this case, seasoned with a very light dressing!
And do not be afraid to ask questions! Tomura san will be more than happy to explain everything in detail!

Next, the sweet and sour pork!
I know a lot of Chinese friends who will not bother going back home to savor it!

These are not minced meat balls but thin pork belly strips rolled into the shape of balls!

The perfect accompaniment, home-made and steamed Chinese buns!

Skip dessert and do try the scrumptious fried nira/Chinese chives dumplings!

Well, frankly and truly speaking, this is only the start of a long relationship: seasonal ingredients only, almost all Shizuoka ingredients, everything cooked in front of you and the whole in such a friendly and intimate atmosphere! What else can you ask for?

To be continued…

CHAM
Shizuoka Shi, Suruga Ku, Minami Cho, 6-7, inside Irifune Yokocho
Tel.: 054-285-7115
Business hours: 17:00~24:00; lunches on order only (1 day advance)
Closed on Sundays unless dinner is reserved at least 24 hours ahead
HOMEPAGE

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Shizuoka Shochu Tasting: Hana No Mai Brewery: Junmai Shochu-Acha no Tsubome

July 13, 2011 dragonlife Leave a comment

The difference between run-of-the-mill shochu and shochu distilled in Shizuoka Prefecture is extravagance!
Hana no Mai Brewery produces quite a few Rice Shochu, either simple ones made from rice powder accumulated after rice polishing for sake or far more sophisticated made from the sakekasu/white lees left after the sake has been pressed out.

The latter are put on the market either in usual glass bottles or in more elaborate pottery flasks with their presentation boxes!

This particular brew was made through the distillation of the white lees of junmai/premium sake and its taste does bear its origin!

Hana No Mai Brewery: Junmai Rice Shochu-Acha no Tsubome

Alcohol: 25 degrees

Clarity: Very clear
Color: Transparent
Aroma: Strong and fruity. Banana, vanilla, pineapple, oranges.
Body: Fluid
Taste: Starts slightly liquorish to finish quickly on a dry note.
Complex. Fruity.
Banana, vanilla. Dry notes of pineapple, grapes and macadamia nuts. Ends on dry grape notes.
Elegant and deep shcochu.
Drinks like a dry strong sake!

Overall: A rice shochu so reminiscent of the sake which provided its sakekasu/white lees!
Both strong and feminine in approach.
Definitely to be drunk on its own at room temperature or chilled.
Does not need to be mixed with anything as taste is too complex.
Better chill it than pour it over ice!

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Umeshu made with Organic Plums from Umegashima, Shizuoka City!

July 11, 2011 dragonlife 8 Comments

If you want the best products nothing can beat having good friends among local producers and farmers!
I got these rare organic plums (at least 5 kg!) thanks to my good friend, Ms. Asami Itoh/伊藤麻美さん, Director of CHA-O, a company of tea bags in Shizuoka City.
As I was busy at University, she went all the way to Higashi Mine/東峰 in Umegashima/梅が島 (meaning !Plum Island”!), Shizuoka City to get these plums for me.
There she visited a plum tree plantation owned Mr. Imai/今井さん located near the highest tea fields in Shizuoka Prefecture.
Mr. Imai grows a variety of Japanese plums called Nankoubai/南紅梅. Japanese plums are not fit to be eaten raw, but can be pickled into umeboshi or preserved in vinegar or as sweet umeshu/plum wine which is the subject of this article!

The plums!

Nankoubai plums are smaller, especially these as they are grown organically, than the ones you will find in markets which sell mass-produced plums which don’t compare when you consider taste and health!
Moreover, since these are grown in altitude they ripe at least one month later although they are harvested still half ripe for better results.

The plums are first cleaned under running water which is enough as no chemicals had been used whatsoever.
They are then wiped dried and their stems and stem “roots” taken out.
Last, a few small holes will be punched in each plum with a toothpick to allow good soaking.

The jar: choose one made of glass to allow you a good look at the contents without having to open it. This type comes in different sizes on the Japanese market. I chose one larger than the standard 4 liter-jar (20 cups) as I like to leave some space in case I need to top it later.

Do not forget to clean the jar, then kill all germs with boiling water and dry it!

The sugar.
Well. many people use many kinds, but the most popular is Koorizato/氷砂糖/”ice sugar”, very hard concentrated sugar.
I use 1 kg. Bear in mind it will take a few months only to melt!

The alcohol:
1) The Japanese sake.
People usually add cheap and low-alcohol “white liqueur” easily found in the market. This is where the main difference between cheap and high quality umeshu will be clearly defined.
I use only top-class sake and shochu!
As for the Japanese sake I chose two brews from Negami Brewery In Gotemba City this year.: Tokubetsu Junmai Nama (unpasteurized)

2) The shochu:
I use only shochu made in Shizuoka Prefecture, more expensive, but certainly extravagant quality:
Acha no Tsubome/阿茶の局/ rice shochu ’25 degrees) made by Hana no Mai Brewery in Hamamatsu (1 full bottle9
En/円/rice shochu matured for two years in a Spanish Sherry barrel by Takashima Brewery in Numazu City (1/4 bottle)
Fuji no Tsuyu/富の露/rice shochu brwed by Fujinishiki Brewery in Fujinomya City (2/3 bottle)
I finally spiked the lot with 1/3 of vodka bottle which had lost half of its acohol through long storage!

That’s it!
No need to stir it yet!
I will keep it in dark place at a constant temperature and start stirring it around in about 4 months for uniformity of tatse.
The umeshu will turn a nice woody color.
We shall be able to drink and eat it in about 8~10 months!

CHA-O (Director, Ms. Asami Itoh)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 94
Tel: 054-253-8421
Fax: 054-253-8413
HOMEPAGE　　

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Exploring Shizuoka by Train 1: Along the Tenhama Railway Line!

July 9, 2011 dragonlife 6 Comments

When it comes to visit Shizuoka Prefecture off the beaten tracks the both simplest and most pleasurable way to do it at leisure is to board one of the half-dozen private railway lines or four regional tracks that cross our region in all directions.
The Tenhama/天浜線 runs from Kakegawa Station halfway between Shizuoka City and Hamamatsu city to Shinjyobara/新所原, the last station in Western Shizuoka.

First of all buy a one-day ticket inside the tiny station which will allow you to use the Line all day regardless how many times you get off the train for 1,500 yen (almost half of the full trip without being allowed to get off!)

This is our train, a single-carriage affair, fairly comfortable and properly air-conditioned!

A view of the inside!
Don’t be misled, it is full at some times of the day with students and commuters as this is the only railway going around across the Tenryu River/天竜川 and Lake Hamana/浜名湖!

Sakuragi Station/桜気駅

Now, there are lots of picture to be taken as no less than 11 stations have been nominated Shizuoka Cultural Property/静雄館文化財!
The first one is Sakuragi Station/桜気駅!
Also keep in mind that the trip is worth doing at any time or season ofthe year as you are travelling the Shizuoka “outback”!

Haranoya Station/原谷駅!

Deep through country!

A local stream whose name I couldn’t find!

Enshyuumori Station/遠州盛り駅!

Plenty of flowers in gardens along the track!

This is also green tea country!

Tootouichinomiya Station/遠江一宮駅!

A local high school student going through the cute station exit!

This line has been in service for a very long time as shown by this signboard in Kaminobe Station/上野部駅!

Tenhama Futamata Station/天浜二俣駅!

A friendly chat with a local commuter!

Futamata Honcho Station/二俣本町駅!
I stopped at this station (not a cultural asset) as I wanted to have a lunch in a famous if small local soba shop!
The chair all made of local wood was donated by the locals for the comfort of the travelers!

Nice old (very) small station!

Hazuki Soba Shop/葉月そば!

Delicious hot gobou soba/牛蒡そば/buckwheat noodles topped with plenty of local burdock roots!

Running across the Tenryuu river/天竜川, one the main rivers in Shizuoka Prefecture!

Gansuiji Station/岩水寺駅!

Miyaguchi Station/宮口駅!

Have you ever heard of the “Three Monkeys Not Taking Responsibility of the Fourth Thief Monkey”?

Bye-bye Monkeys!

Your servant at Fruit Park Station, not a cultural asset, but still a cute little station!

I got off there to visit the Hamamatsu City Fruit Park!

Definitely worth the stop as you will have a full hour until the next train!

Quaint public toilets!

A panel announcing the Miyakoda Princess parade Festival/都田姫様遊中祭 taking place on the first week of of April every year!

Kanasashi Station/金指駅 just after the Hamamatsu University Station!

Kiga Station/気賀駅!

Nishi Kiga Station/西気賀駅!

The first sight of Lake Hamana/浜名湖!

An inlet just along the track!

Orange toilets! This is orange country!

Lake Hamana is the largest salt lake in Japan, celebrated for its oysters, eels, cockles and doman crab!

Mikkabi Station/三ケ日駅 , the last cultural asset station!

These toilets at Ona Station/尾奈駅 are not cultural assets but they represent a pot used to carry eels, the specialty of the region!

To continue…

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French Cuisine: Lunch at Chez Satsukawa In Shizuoka City!

July 8, 2011 dragonlife Leave a comment

Service: Very friendly and easy-going, more professional in the “room”.
Facilities: very clean and beautiful washroom!
Prices: Reasonable
Strong points: French food in Izakaya style. Great sake and wines!

French Cuisine like all the noteworthy cuisines of the World evolves with the times, trends and ingredients, and also people.
When the latter still have the will and skills to adapt their own style to satisfy the new demands from new customers the result can only become one of superlative and reassuring gastronomy!
Fujio Satsukawa is a chef, who despite the long years spent servicing customers with top-class French cuisine still believes he is on the mission of teaching his customers what good food is all about.
His cuisine is definitely of the Classic style but ingredients are modern and the approach eclectic.

To make a long story short, I found myself very busy at lunch time the other day and although the hour had almost reached closing time in other establishments Fujio still agreed to concoct me a lunch out of what was “left” in his fridges and secret boxes!

The country foie gras terrine came out of the fridge but the vegetables were all fresh from Shizuoka gardens and fields!

Now, this is classical gastronomy I’m not inclined to give up: succulent foie gras (can you see it) and Shizuoka pork terrine with onions confits and home-baked bread!

Fujio bakes his own bread everyday with three kinds of flour, rye flour included!
This is what I call true service!

Eating such bread with the terrine is already savoring a full meal!

Before the next dish I was offered a chilled kabocha Vichyssoise to prepare my gustative glands!
Needless to say, the kabocha is local!

Sauteed black bass from Suruga Bay!
Fujio must be a happy man with so many ingredients from the land and sea avalaible all year round in our Prefecture!

Served atop sauteed aubergines/eggplants and flanked with ratatouille!

Now, Fujio’s desserts are another reason why I’m not ready to give up Classic gastronomy!

Taking a peek from the top at the beautiful fruit jelly and decorations!

It becomes a series of discoveries as you dig deeper and deeper!
The last layer is actually a combination of blanc-manger and Japanese sweetmeats!
There is plenty of room for happy experiments even in classical gastronomy!

To be continued…

CHEZ SATSUKAWA
420-0852 Shizuoka City, Aoi Ku, Kooya Machi, 4-9, Matsunaga Kooya Machi Bldg, 2F
Tel.: 054-205-5133
Business hours: 12:00~14:00, 17:00~23:00
Closed on Mondays and Tuesdays
Credit Cards OK

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Shizuoka Products at Hamamatsu City Railway Station

July 7, 2011 dragonlife 2 Comments

As a general rule it is always a good idea to check inside major railway stations in Japan for local food and products.
And since Shizuoka Prefecture has no less than 6 (the record in Japan) major shinkansen/bullet train station, you ought to spend some time looking around before boarding your train!

This time I will take you around Hamamatsu Railway Station, or JR Station as they call such a building in Japan!

It is quite easy as most shops are concentrated inside the “May One Ekimachi” Store!

Right at the entrance you will discover the biscuit of the area: unagi pie/eel pie! There is no eel in this sweet biscuit. It’s only the color which is reminiscent of the famous fish bred and caught in the Hamamatsu City area!

Have a good look at the ekiben/railway bento before boarding your train. Ekiben are always the best indication of what people eat in the same region!

Here are the real unagi/鰻/eels prepared in various fashions!

Processed products of wasabi. Shizuoka Prefecture grows 80% of the total national crop!

More wasabi processed products including salt, mayonnaise and dressing!

Real fresh wasabi!

Sakes brewed by Hana no Mai Brewery, one of the two breweries in Hamamatsu City!

Tea and orange roll cakes!

Another specialty of Hamamatsu City: simmered eel livers!

More ekiben/railway station bento!

Green tea rusks (hard biscuits!)

A closer look at unagi pie!

Uogashi Sushi Company (from Yaizu City!) has big restaurant inside where you will be able to get all kinds of meals including purely local sushi!

Great plastic models for collectors and fans!

And more!

Another specialty of Hamamatsu City: gyoza dumplings always served with beansprouts!

Oden! More a specialty of Shizuoka City, although all big cities and areas in the Prefecture have their own!

A great health food from Lake (salted) Hamana: seaweed!

Orange cakes and jellies!

Now, what will be the next of the 6 stations I will introduce! LOL

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Cakes, 観光, French Cuisine, French gastronomy, Fruit, Gastronomy, Hamamatsu City, Tourism

French Cakes and Blueberries in Hamamatsu City: Abondance!

July 7, 2011 dragonlife 2 Comments

I paid a belated visit to Abondance owned by Bernard Heberle, a French national like me, in Hamamatsu City to see how well he was doing.
Mind you, I didn’t worry a iota as he has recently been elected the best Cake Shop in the Prefecture!

You can’t miss the elegant blue-colored shop in front of the Seirei Hospital!

Not many cake shops have a doormat, a sure sign of attention to customers?

The man himself who has been running his shop among many other concerns for the past 9 years!
Bernard hails from Souffleheim in Alsace, France!

His “Cuisinier de France” award!

Bernard has a passion for anything called a Citroen car!

Sophisticated biscuits are waiting for you!

And of course elegant macarons!

And now the cakes!
I didn’t have much time checking the names for fear to bother the customers!
Taking photographs was already quite a scramble!

I love the marbled chocolate finish!

Cassis cakes with locally-grown blueberries and raspberries!

Snow in Summer?
Don’t forget to check Abondance’s Homepage for the right names!

A fruit rainbow?

Cream to savor with a fork?

True millefeuille!

A favorite of mine with the little macarons!

Those two look like intimate lovers!

Bernard’s best seller!
Now, where do all these blueberries come from?

Well, Bernard always tries to get his seasonal fruit locally and his blueberries are grown for him at Aoitori Blueberry Orchard in Hamamatsu City!

Bernard with Satoshi Satoh/佐藤聡さん, first-generation blueberry grower for the last five years!

You can also pick blueberries there in season for a very reasonable fee!

A very clean and modern orchard where no pesticides are allowed!

Satoh San cultivates 20 varieties of these beauties for a regular supply.
Incidentally, he also grows some trees for Bernard’s sole use!

Aerial water supply!

Bernard’s trees are hidden behind these!

All fruits are ripened on the trees. These will be late bloomers.

Can’t wait to eat these when fully ripe!

Impressive crop!
Next, bernard is trying to convince Satoh San to grow raspberries!

ABONDANCE
430-0906 Hamamatsu City, Naka Ku, Sumiyoshi, 2-14-27
Tel.: 053-473-8400
Business hours: 10:00~20:00
Closed on Tuesdays and 3rd Wednesday
HOMEPAGE

AOITORI ORCHARD
431-1202 Hamamatsu City, Nishi Ku, Gomatsu machi, 2497
Tel.: 053-487-1092
Fax: 053-487-2750
Mobile: 090-7672-7886
HOMEPAGE (Japanese)

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Quiche Plate at Cafe Belle Equipe Vegetable

July 6, 2011 dragonlife 2 Comments

Service: Very friendly if a bit shy
Facilities: Very clean. Beautiful toilets
Prices: Reasonable. Very good value
Strong points: Healthy food. Great set lunches. Beautiful array of cakes.

There are times when you 1) are in a hurry, 2) do not want to eat too much, 3) are hungry, 4) and want to stay healthy…
This is when you are happy to know a place like Cafe Belle Equipe Vegetable within quick distance in the middle of your city!
They serve full plate meals at any time of the day that have the merit to be very healthy, fresh, well-balanced and satisfying without contributing unwanted calories.
Mind you, I’m having a hard time staying away from their cakes (which I somehow managed to do this time!)!

This time I ordered the Quiche Plate (or the “Quiche set” as they say in Japanese) which comes with two different small bread buns.

The buns are not only delicious but they come freshly baked with real butter! They nicely contribute to the whole balance and add the good bite feeling to the whole lunch!

As usual the plate comes with plenty of fresh local vegetables!

Now I must say I have a little weakness for this vegetable (and eggs) quiche filled with sweet onions and potatoes and topped with real tomato. The crust is soft and light and actually adds another satisfying note.

And the meat part is provided with a small hot spicy sausage!

It should satisfy any appetite until dinner!

CAFE BELLE EQUIPE VEGETABLE
Shizuoka City, Aoi Ku, Tenmacho,, 10-1, Villa Tenmacho, 2F
Tel.: 054-251-0200
Business hours: l0:00~22:00 (11:00~22:00 on Saturdays & Sundays, 11:00~21:00 on National Holidays)
Parties (small to large) welcome! Special party menus.
HOMEPAGE (Japanese)

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Japanese Cuisine: Obune in Kikugawa City!

July 5, 2011 dragonlife 4 Comments

Service: very friendly if a bit shy
Equipment: very clean around. Traditional
Prices: appropriate
Strong points: Traditional and new Japanese cuisine. Incredible Champagne list!

For long Kikugawa City was a bit of “forgotten country” until only recently.
Things are starting to change for the better as more and more people take advantage of the cheaper rents to move there. The city has also greatly improved and refurbished its image.
To cap it all some very good restaurants are also emerging for the pleasure of the increasing population!

One such place is Obune/おぶね.
I had the occasion to visit the place in the company of co-workers during an anniversary dinner and make acquaintance with his chef/owner Mr. Kazuki Takagi/高木一樹 and sample his cuisine!

This is traditional Japan although the gastronomy is modern!

I always have an eye for the Shizuoka sake… and this is an almost impossible to obtain line of premium sake from Isojiman Brewery in Yaizu City! The boxes only are collector’s items!

The six of us had isolated themselves in a separate room but I could take a peek through the lattice!

This is the sake we partook of: First-class Isojiman Daiginjyo made with Aiyama Sake rice milled down to 50%!

Someone might have thought we were drinking wine!

And then we started the feast:
Cream Cheese with Junsai/a kind of mountain vegetable.

“Mehikari/芽光, a deep-sea fish from Aichi Prefecture!

“Ikura no imushi/イクラの飯蒸し, rice and salmon’s roe steamed together!

O tsukuri/sashimi plate/dish: Honmeji maguro/Honmeji tuna, Suzuki/Sea bass and Madako/Octopus!

A favorite of mine: lukewarm ankimo/frogfish liver or “Japanese Foie gras”!

Fuji No Kuni Pork shabu shabu with home-made gomadare/sesame dressing!

Zucchini Dry Curry served the Japanese way!

White mushrooms from Fuji City on steamed Kyokankamo egg plant and sweet and sour sauce/ankake!

Akadasi miso soup!

Fukuroi City Lemon Sorbet! A beauty!

I’m planning to visit the place again by myself but don’t tell anyone!

OBUNE/Traditional & Contemporary Japanese Foods (as on the business card!)
439-0031 Kikugawa City, Kamo, 1948
Tel.: 0537-35-4030
Business hours: Lunch, 11:30~14:00. Dinner, 17:30~23:00
Closed on Mondays or the next day in case of a National Holiday
Credit Cards OK
HOMEPAGE (Japanese)
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Shizuoka Sake Tasting: Takashima Brewery-Hakuin Masamune Honjozo

July 5, 2011 dragonlife 2 Comments

Takashima Brewery in Numazu City is not only celebrated for its inventiveness and daring but also for actively supporting Shizuoka Gastronomy in general!

Not everyone knows, but Suruga Bay is the home of the greatest number of varieties of edible seaweeds.
Takashima Brewery started to introduce the fact on labels since last year!
The present one is called Champalone by its scientific name!

Moreover, Takashima Brewery has always been careful about the design of their labels, real collector’s items!
The present brew also includes Homare Fuji rice grown in Shizuoka Prefecture!

Takashima Brewery-Hakuin Masamune Honjozo

Rice: Homare Fuji 22&
Rice milled down to 60%
Aichi no Kaori: 78%
Rice milled down to 65%
Yeast: Shizuoka NEW-5
Alcohol: 14~15 degrees
Dryness: +6
Acidity: 1.5
Bottled in May 2011

Clarity: Very clear
Colour: Light golden hue
Aroma: Strong. Fruity. Alcohol. Complex. Pineapple, oranges, banana.
Body: fluid
Taste: Liquorish attack with a strong alcohol back up.
Starts almost sweetish to disappear with very dry almonds.
Complex. Fruity. A lot drier on the second sip.
Almonds, coffee beans. Faint notes of citrus.

Overall: Typical brew from Takashima brewery who concoct their sake both to marry well and food and satisfy the curiosity of true sake lovers.
A somewhat mysterious sake which will surprise many. Very dry for Shizuoka sake and certainly not obeying the trends!
A favorite of mine!

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French Cuisine with Shizuoka Ingredients: Stuffed Zucchini!

July 4, 2011 dragonlife 8 Comments

I always check the Agriroad Market in Miwa, Shizuoka City, where they sell products grown by local farmers’ wives and I have a weak spot for those enormous round yellow zucchinis!
Yesterday as I had a little more time than the Missus I prepared dinner and cooked us a stuffed zucchini!

I would have needed both of my hands to circle it completely!

Although it looked plain and seedless, it actually contained many soft large seeds inside.
I scooped all the inside with a sharp spoon first.

Once I had emptied the zucchini of its seeds there was not much left of its flesh which suited me fine as I didn’t want the vegetable to have too thick walls before cooking it.
I chopped whatever was left finely.

I also finely chopped 1/4 of a medium-large onion, 1/4 of a medium-sized carrot and two big cloves of garlic.

I fried the finely chopped vegetables in some olive oil until they had lost most of their water.
I used about 250 g of minced pork and beef mixture, 2 very full teaspoons of freshly grated parmegiano cheese and plenty of fresh basil leaves from my balcony.
I first thoroughly mixed the meat with the vegetables and cheese seasoned with coarsely ground pepper and hot spices. No need for salt as there was enough in the cheese (and the bacon later!). Mind you, this is where you can play with spices, herbes and salt according to your preferences!

I first lined the whole inside of the zucchini with soft bacon.

I lined the bottom half with basil leaves.

I stuffed the bottom half with the meat filling and lined the top half of the zucchini with more basil leaves.

I finally filled the zucchini with the rest of the meat.
I tapped the meat until I was sure there was no air pockets inside.

I topped it with its “hat”, sprinkled olive oil all over it and baked it in the oven first for 20 minutes at 180 degrees Celsius.

That is how it came out first. The meat was still raw inside.
Next I put it back with the hat off for 15 more minutes into the oven at 200 degrees Celsius.