Tag Archives: Mishima City

Skiing Ants in Mishima City!

SN3O5144

I’ve just come from a short trip and overnight stay in Mishima City and Izu Peninsula where I had the occasion to discover a few interesting sites!

SN3O5143

I didn’t know that ants could ski, but now I ave the proof!
This one was pretty big standing/sliding on a high pedestal in a small park!

SN3O5139

I even found a smaller one among the chrysanthemums!

SN3O5140

Note that is is completely made of metal with a body formed by a frame around a stone!

SN3O5141

This ant must be a lady ant!

SN3O5142

The skis!
Stay tuned, more coming!

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

Japanese Izakaya: Hinayaoshi in Mishima City!

IZAKAYA RANKING: +3
Service: +3 Very friendly and attentive
Facilities: +3 Overall very clean. Beautiful washroom
Prices:+1=+2 Reasonable
Strong points: Sake, Shochu, Umeshu, local seafood, yakitori

See “Izakaya Ranking” system at bottom of article!

SN3O4922

Chef Nobeteru Oota/太田のべてるさん opened Inayoshi 12 years ago in Mishima City and moved it to its present location 6 ears ago 7 minutes walk from Mishima JR Station south exit.

SN3O4916

Even after 6 years of constant cooking and serving the place is spotless clean!
When you realize he has only his wife and sometimes his mother-in-law to help, Nobeteru must be extremely busy morning to night ordering, buying and taking back home the day’s fish, vegetables and what else!

SN3O4915

With an incredible ist of 50 sake including about 25 from Shizuoka Prefecture, an unending list of shochu (even some featuring Shizuoka!), awamori and umeshu, this must be the place to go drinking in the east of the Prefecture,
You will soon understand how the place is so deservedly popular as it is full by 6:30 pm! Make sure to reserve beforehand!

SN3O4913

The sashimi is simply first-class and would be impossible to pay in Tokyo as the fish comes directly from the major fishing harbors of Numazu City, Shimoda City in Izu Peninsula! The plate above even includes rare Shizuoka Botan ebi/large sweet prawn and Tobiuo/flying fish from Shimoda! Moreve,r Nobeteru makes a point, even when the place is full, to introduce each fish and its origin to each customer!

SN3O4914

This time we sampled only tsukune/chicken balls and shiri/chicken tail, but you must come again just for the yakitori!
Actually it would be hard to try everything the first visit so be warned!

SN3O4917

The raw fish is extraordinary and the cooked fish sublime such as the “negima” above with tuna and amberjack served with yuzu koshio and grated daikon and ginger!

SN3O4919

If you like tofu you must ask for agedashi dofu, a must-try japanaese delicacy!

SN3O4920

The soup is just perfect! No wonder that in these times of economical crisis the establishment is full with local regulars!

SN3O4921

Seafood and vegetables steamed in Seikyou Miso! The wife will first open it for you, eventually let you take a photograph and mix it for you!

This was our first visit, but since it is so worth spending on a train ticket expect more articles soon!

HINAYOSHI Sakakura
411-0036 Mishima City, Ichi Bansho, 3-22
Tel.: 055-991-7171
Opening hours: 17:30^23:00
Closed on Sundays
Reservations a must!
Credit Cards OK
Parties for 4 to 18 guests welcome!
Full courses from 3,500 yen
Menu a la carte available and immense drink list!

IZAKAYA RANKING SYSTEM
IZAKAYA RANKING:
+1 ought to be visited at least once
+2 could be become a regular visit
+3 must visit!

Service:
+1 standard
+2 pleasant
+3 very good

Equipment & Facilities:
+1 standard
+2 excellent
+3 Superb

Prices:
+1 cheap
+2 slightly expensive but good value
+3 expensive but good value

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

Organic Cafe: Giono

GIONO-4

Service: excellent and very friendly
Facilities: great cleanliness overall
Prices: reasonable, good value.
Strong points: Very fresh local ingredients extensively used. Seasonal ingredients only. All organic.

If you have the chance to visit Mishima City at the foot of Mount Fuji, there is a place where to enjoy a full day in an art-filled park of the highest level: Clematis no Oka/Clematis Hill.

VANGI-17

A free shuttle bus will take you from Mishima JR Station all the way to Nagaizumi Cho past vegetable farms and resort villas and drop you at this grand art complex in the middle of a forest.

It comprises two main parts:
-The Clematis Garden Area with an enormous (by Japanese standards) park with an infinite amount of flowers and a Museum/Park concept called the Vangi Statues Garden Art Museum, enough of a venue by itself.
-Buffet Area: not a diner-buffet area but the Bernard Buffet Museum you can either acceed to by shuttle or by walking across from the Vangi Park and a exquisite suspended bridge.
The Bernard Buffet is a major Museum in Japan with regular visiting exhibitions such as Leonard Foujita.
Check their great Homepage!

GIONO-1

Right in front of the Museum entrance stands an inviting cafe/restaurant/boutique.
You can choose a seat either inside the cafe or at one of the three parasol tables (choose the latter if possible).

GIONO-3

Open only for lunch in accordance to the Musuem business hours it offers an exclusively organic menu, be it vegan, vegetarian or omnivore.
Almost all vegetables are grown in neighbourhood gardens and farms.
Mishima City and its surroundings are a reference in Shizuoka Prefecture when it comes to agricultural produce of any kind, including organic and biological growing and raising.

GIONO-2

The menu is purely seasonal, and where not available locally, the ingredients, such as olive oil, are carefully chosen among products from France, Italy and other countries.
The Missus and I on that day opted for two different set-courses.
Both courses come with an appetizer. In this case, chilled vychissoise soup with olive oil and a sprinkle of fresh herbs, and a pot of organic vegetables salad.

GIONO-5

The Dragon (my other half) had a delicious mushroom and potato quiche. I managed to steal half of it! Beautifully light but satisfying, I must emulate it as soon as possible!

GIONO-6

The Rabbit (me!) ordered the deep-fried chicken in a batter containing 14 spices and garnished with organic fried potatoes. A lunch to convince you away from those famed/notorious diners (can you guess?)!

We were also offered a complimentary drink with the course.
Note: Lunches are served with a big bottle of water coming directly from the streams flowing down Mount Fuji!

GIONO
411-0931, Mshima City, Nagaizumi-Cho, Clematis Garden (Suruga Oka), 347-1, Bernard Buffet Museum
Tel.: 055-980-5856
Opening hours: 10:00~17:30 (lunches until 15:00). Time will change in winter.
Closed on Tuesdays or on Wednesdays if Tuesday is a National Holiday.
HOMEPAGE (English)

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

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

—————————————-
日本語のブログ
—————————————-

Robert Yellin’s Newsletter: Koinuma Michio–Significant Objects–Exhibition Previews

picture10
Greetings from Mishima,

To all yakimono fans far and wide, it’s been awhile indeed. We hope that this finds you and yours well enjoying the joys of spring.

Here in our gallery we continue to offer one-of-a-kind works each
weekday shown on our online gallery pages. Recently we offered a look at Seto potter Takeuchi Shingo, new works by Takahashi Samon and Sasaki Izuru’s tenmoku sake cups. Now, we’d like to share preview links to one of Japan’s most respected veteran potters, Koinuma Michio.

picture1

Koinuma (b.1936) was selected in a 2001 survey by a leading Japanese ceramic art magazine as one of most popular veteran potters of the 20th century. In that list number one was Kamoda Shoji–more about their connection later on–with Koinuma being in a tie for number 11 with votes that equaled Itaya Hazan, Furutani Michio, Koie Ryoji, Shimizu Uichi, Kato Hajime, Fujiwara Kei, Yamamoto Toshu and Tamura Koichi (the latter five all Living National Treasures). Yabe Yoshiaki of the Tokyo National Museum wrote of visiting a Koinuma exhibition after having just returned from the US, “I was instilled with a powerful impression of a man pursuing the most solemn and expression-oriented work in the whole international world of modern arts and crafts.”

picture4

As you’ll see in the following links to Koinuma’s most recent works–I visited him a few weeks ago and selected just fired pieces–Koinuma’s ceramic art is indeed solemn, there is an ancient feel and aura to his output not only in form, yet in firing as well. The works have a magnetic power that the current Head Curator of the National Museum of Modern Art, Craft Gallery, Tokyo Kaneko Kenji described as ‘possessive.”

All Koinuma’s forms are hand-built with slabs of clay and he hardly ever repeats forms, like that of Kamoda Shoji. Koinuma was inspired by Kamoda back on the 60s and is one reason he moved to Mashiko; at that time Kamoda was making ash-glazed works, Koinuma told me Kamoda’s work took a dramatic change in form after he met Koinuma. The two had planned to do an exhibition together, yet fate took Kamoda away much too early.

Many young potters have sought out Koinuma’s advice over the years on making forms and firing and Koinuma mentioned when now hot Mihara Ken came to visit about twenty years ago to learn about sekki-stoneware firing forms and burnishing techniques; the styles and spirituality of both potters are inspiring indeed.

picture11

We’ve offered Koinuma’s single pieces now and then over the years, this is the first time to show a number of works. The exhibition will go online from May 13th and below are hidden links of the exhibition. All pertinent details are noted in photo captions and any additional photos or details will be gladly send upon request. Koinuma does not provide boxes, yet we can order them here for a small fee and send the lids to him to have signed. He will be visiting the gallery during the exhibition,
which ends on May 29th–and we’d be happy to take a photo of any
work with him if requested. Koinuma is a rare and important Japanese ceramic artist and we hope you find at least one piece to add to your home to inspire and delight the senses and spirit.

Check more on Homepage: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12


The Japan Blog List

———————————
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Ekiben/Station Bento (1): Minato Aji Zushi


The Japan Blog List

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

—————————————-

ekiben-mishima2.jpg

“Ekiben” is the abreviation for “Eki”/Railway Station and “Ben”/Bento-Lunch box.
These packed lunches are extremely popular in Japan (I counted more than 90 in Shizuoka Prefecture alone!), as not only they make for a very satisfying lunch during a long trip, but they are usually made up with local ingredients, thus offering a good idea of what is eaten in the particular region you are visiting or going through!

ekiben-mishima1.jpg
I found this limited seasonal (Spring only) ekiben at Mishima JR Station Shinkasen Platform.
It is actually made in nearby Numazu City, one of the major fishing harbours in Japan (it does have a JR Station, but no Shinkasen stops there), and consists of Aji (sebream) sushi.
The lunch includes three types of sushi: nigiri (a piece of fish atop a ball of rice) secured by a band of pickled cherry tree leaf, another nigiri made up of a ball of rice mixed with the same fish inside a pouch made of pickled cherry tree leaf and a sushi maki also envelopped in pickled cherry tree leaf instead of the usual “nori”/seaweed. The fish is caught and pickled in Numazu City, therefore absolutely safe for consumption.

ekiben-mishima3.jpg
The beauty is that we are provided with a piece of real fresh Wasabi (from Amagi Plateau in Izu Peninsula) with a grater and soy sauce!
You could not find something more typical of Shizuoka Prefecture!