Tag Archives: Organic Vegetables

Vegetarian & Vegan Japanese Gastronomy: My Best 10 dishes (and extras!) in Shizuoka City in 2012!

Roasted organic vegetables plate at Le Comptoir de Bio-s, all vegetables grown by Bio Farm Matsuki in Fujinomiya City!

Shizuoka Prefecture is a haven for vegetarians and vegans, and I will never tire to repeat it!
Although I’m neither, I do appreciate the needs and priorities of my friends who take the time to visit our region.
The reasons why Shizuoka is blessed land for my friends is 1) that the climate allows for vegetable culture all year round, 2) Shizuoka Prefecture has always been a research center for agriculture resulting in the greatest number of vegetables (and fruit) varieties in a single Prefecture in Japan, 3) that it is also the most active Prefecture when it comes to organic agriculture.

All the photos represented in this article were all taken in restaurants in Shizuoka City (except for the last two!), demonstrating that with a little research you can find restaurants catering to your priorities and pleasure!

The title mentions the number “10” for appeal, but I included more to convince you!

Cold corn soup (Vichyssoise) at Aquavite Italian Restaurant!
The corn was grown in the mountains of Ikawa in Shizuoka City.
It includes only a little salt, olive oil and water used to boil the corn!

Vegetable appetizer at Yasaitei Izakaya!
It includes shiso/perilla leaf, finely sliced myoga ginger and fresh ginger, sweet hijiki seaweed, sesame seeds and a simple dressing based on olive oil and amazu sweet vinegar!

Vegan sushi at Sushi Ko Restaurant!
Menegi/leek sprouts nigiri.
The one on the left is not vegan/vegetarian as it includes katsuo bushi but the latter can be easily not included for a real vegan/vegetarian sushi.
Secured with a thin band of dry seaweeed/nori and topped with umeboshi/pickled salty Japanese plums!

Another vegan sushi at Sushi Ko Sushi Restaurant: Manganji chili pepper nigiri!
Manganji chili pepper is a long soft green variety of chili pepper.
The one at the left is topped with yuzu kosho, the other one with umeboshi/pickled salty Japanese plums!

Boiled jumbo peanuts at Taihei Izakaya!
These jumbo peanuts are at least three times the size of “normal” ones and are grown only In Shizuoka and Gunma Prefectures (until now!) and incidentally are eaten boiled only in these two Prefectures! A must-try!
These were grown in Fuji City.
Some organic varieties have also appeared on the Shizuoka tables!

Waga-style cucumber salad at Waga Izakaya!
Waga uses thin and crunchy Japanese cucumbers sprinkled with crushed peanuts and served with sweet miso dressing!

Daikon Katsu at Waga izakaya!
The picture above is not vegetarian/vegan but here is the vegan version:
Simmer a small daikon (peel it first but simmer it whole!) in vegan dashi, soy sauce and a little sake until it has got soft and beautifully colored.
Drain and cool down completely.
Wipe water/humidity off the surface.
Roll it plenty of cornstarch dissolved in a little lukewarm water.
Roll it in vegan breadcrumbs to cover it completely.
Deep-fry to a nice brown color.
Leave it for a couple of minutes over some kitchen paper to soak off excess oil.
Cut it as shown in picture above and season it with a vegan dressing!

Potatoes are staple food for vegans and vegetarians!
Here are a few examples!
The above is Yutoo Style fried potatoes at Yutoo Izakaya!
The potatoes are organically grown at Bio Farm Matsuki in Fujinomiya City!

Roasted potato gnocchi at Le Comptoir de Bio-s!
Note that the gnocchi contain only potato, flour and salt!
Made with potatoes organically grown by Bio Farm Matsuki in Fujinomiya City!

Belgian Fries at Caravin French Restaurant!
Note that potatoes were first fried in Belgium! French fries are a historical mistake!
The fries are served with mustard (not ketchup nor mayonnaise!) and fine premium chili pepper!

Uzu-style fried potatoes at Uzu Izakaya!
Note that potatoes are not all white!
Potatoes organically grown at Bio Farm Matsuki in Fujinomiya City!

Greens and mushroom salad at Le Comptoir de Bio-s!
The mushrooms are organically grown in Fuji City at Hasegawa Farm while the other vegetables are grown organically at Bio Farm Matsuki in Fujinomiya City!

Simmered tougan/winter melon at Kagatsu Japanese Restaurant in Fujinomiya City!
The vegan version would be to simmer in vegan dashi! Served with fresh organic okra!

Vegan yuzu jelly cake at Myouken Sushi Restaurant in Gotemba City!
The jelly was made with local agar agar and yuzu!
A dessert fit for any vegetarian/vegan repast!

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, 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

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French Gastronomy: Comptoir de Bio-s 1st Anniversary Party dinner with Shizuoka Products!

Service: Pro and very friendly
Equipment: Great overall cleanliness and splendid washroom
Prices: Reasonable
Strong points: A palette of Shizuoka Prefecture Products! Great use of organic vegetables, fish and meats from Shizuoka Prefecture. True healthy gastronomy! Excellent wine list!

On Friday November the 2nd, le Comptoir de Bios French restaurant owned by Bio Farm Matsuki Co. in Shizuoka City, Aoi Ku celebrated its First Anniversary by organizing a party dinner designed with products from local farmers including vegetables, meat and fish!

Like any Japanese party worth its salt, an abundance of flowers greeted the select guests!

The chefs at work!

A little beauty serving the drinks!

The Owner, Mr. Kazuhiro Matsuki/松木一浩さん of Bio Farm Matsuki with some his local producer guests, namely Mr. Yoshiaki Aoki/青木善明さん of Aoki Chicken Farm in Fujinomiya City and Mr. Akichika Hasegawa/長谷川光史さん of Hasegawa Farm in Fuji City.

Now, what is Mr. Kazuhiro Matsuki/松木一浩さん holding in his hands so proudly?

The leg of a baby wild boar hunted in Fujinomiya City!

The leg had been seasoned and marinated for one full year before being finally served at the party!

All local food for the party!

Organic vegetables from Bio Farm Matsuki in Fujinomiya City!

Aoki Chicken liver paste crostini!

Smoked Rainbow Trout from provided by Mrs. Izumi Iwamoto/岩本いづみさん of Kakishima Trout Farm in Fujinomiya City!

Organic gnocchi by Bio Farm Matsuki!

Organic salad with fresh greens from Bio Farm Matsuki and organic mushrooms from Hasegawa Farm!

Do you know these people? LOL

The little beautiful pixie again!

Rainbow trout from Kakishima Trout Farm and organic Portobella Mushrooms from Hasegawa before going into the oven!

Out of the oven!

Chicken from Aoki Chicken Farm and Portobella Mushrooms from Hasegawa Farm before going into the oven!

The whole chicken being cut!

And served atop roasted organic vegetables!

Looking forward to the next party with Shizuoka products!

Le Comptoir de Bio-s by Bio Farm Matsuki
420-0852 Shizuoka City, Aoi Ku, Kooya machi, 12-8, Sankousha Bldg, 1F
Tel./fax: 054-221-5250
Business hours: 11:30~15:00 (Last orders 14:00), 17:00~23:00 (Last orders 22:00)
Closed on Mondays
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

French Gastronomy Design: Tetsuya Sugimoto in Shizuoka City, Japan!

Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Appropriate
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.

Map (Japanese)

Tetsuya Sugimoto has gaine a highly respected name in French gastronomy and in gastronomy as a whole in Shizuoka Prefecture and far beyond our boundaries because he has always strived for local products, be they vegetables, meat, seafood or fruit by scouring the whole Prefecture for local producers and fishing harbors.
Even his sugar and salt are made in Shizuoka Prefecture! The vegetables and meat are directly delivered by farmers he has personally visited and the seafood arrives daily fresh caught in the morning.
But what makes the real difference is his constant search for the ideal balance between design, marriage of flavors and simplicity which will encourage the visiting gastronomes to enjoy their food both in ease and awe!

As an illustration let me introduce what I had the pleasure to enjoy on a horrible rainy day I completely forgot for a blissful moment!

A little detail that makes the difference for the atmosphere!

Testuya Sugimoto in his kitchen!

The wines are reasonable and well-chosen!

Chateau d’Angles, la Clappe in Languedoc, France.

Created in 2007 with Shyrh, Grenache and Mourndre grapes. Very solid and reliable!

The vegetables for the first diash were organically grown by Mr. Kaneko in Hamamatsu City!

The top-class pork added for taste and sauce qas bred by Mr. Morishima in Hamamtsu City!

From another angle to understand the arrangement of seasoned fresh greens atop sauteed and baked vegetables.

From another angle to dicover the beautifully sauteed/baked pork!

The vegtables for the fish dish were organically grown by Shizen no Chikara Farm in Shizuoka City1

The fish was matodai/John Dory, St. Peter’s fish (English), Saint Pierre (French) caught off Mochimune harbor in Shizuoka City!

Pan-fried and oven -baked matodai with fukinoto/giant butterbur sauce!

From another angle to understand the architecture of the dish!

A rear view of the vegetables!

The crumbs covering the baked fish were made with crushed sembei made in Shizuoka City!

Now for dessert both the mousse and sorbet were made with organic Akihime strawberries from Shizen no Chikara Farm in Shizuoka City!

The perfect and healthy dessert!

To be followed…

Tetsuya SUGIMOTO
420-0038 Shizuoka City, Aoi Ku, Umeya,2-13,1F
Tel./Fax: 054-251-3051
Opening hours:11:30~14:30,17:30~21:30
Holidays: undecided
Credit cards OK
HOMEPAGE (Japanese)

Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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

Organic Vegetables Salad at Pissenlit in Shizuoka City!

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.

Spring is very near and vegetables have become sweet for all the cold weather we had to put up with, which just shows that nature is still making us favors!
It is always a pleasure to savor a whole salad of them for a “quick lunch” at Pissenlit in Shizuoka City, a restaurant which plays a major role in making them known to all!

I took a “sneak review” of the vegetables on offer in the kitchen as I came late enough not to disturb any guests!

All organic vegetables!

Vegetables mainly come from Shizen no Chikara Farm in Shizuoka City, Kitayama Farm in Fujinomiya City and Hirokawa Farm in Mishima City!

But while Chef Touru Arima/有馬亨さん was busy preparing my order I was served a succulent and hot organic kabocha potage!

The salad!

Sometimes I experience almost more pleasure taking photographs than actually eating these little treasures!

Vegetable flan/pudding, the only non-vegetarian/vegan elemnt in the salad. If you are vegetarian, this should be no problem, just tell the chef!

And the dressings are always such superb finisihing touches!

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)
E-Mail: pissenlit2008@ybb.ne.jp
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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

Shizen No Chikara Organic Farm: Visit by “47 Japanese Farms” in Shizuoka City!

Syunsuke Sano/佐野俊介 of Shizen No Chikara Organic Farm explaining his craft to Roshni Nirody and Sara Harriger of the U.S. Department of State

Ms. Roshni M. Nirody (from New Jersey) and Ms. Sara Harriger (Alaska) employed by the U.S. Department of State working for the Foreign Service Institute, Japanese language and Area Training Center at the U.S. Embassy in Japan paid us a visit in Shizuoka City!
Not only these young ladies speak very good Japanese on top of their native language but even more languages, a undisputable proof of their ability for their jobs!
They have initiated their own grand three and a half year project at 47 Farms to examine Japanese agriculture through interviews and working farm stays with farmers in each of Japan`s 47 prefectural entities!
Read more HERE, it is certainly worth a very long look!
To cut a story short they contacted me as they wanted to discover what Shizuoka Farms had in store for them!
Actually Shizuoka does have a lot, but to make easier for their first visit I and a staff at M2 labo decided to take them to new but already very influential Organic Farm in Shizuoka City and Prefecture called Shizen No Chikara Farm.

Organic Tomatoes!

Shizen No Chikara Farm has plots in Sena, Shimo, Nippon Daira and many others in the Prefecture.
We took them to Sena where the man in charge, Syunsuke Sano/佐野俊介 was kind enough to explain his crafts and answer quite a few very pointed questions from our lady guests!

All the cultivation is organic in the strict sense with no insecticides, or any agrichemicals.
The insects are fought off with natural repellents concocted by the farmers, catch fly sticky tapes or with natural enemies such as ladybugs!

Temperature and humidity are constantly checked and monitored!

For the moment they grow five varieties of tomatoes there!

These will go to the top restaurants in the Prefecture!

Now, Shizen No Chikara succeeded a very difficult organic cultivation at their first attempt: strawberries!

The strawberries are not allowed to come in contact with the floor or soil!
No need to mention this is all daily back-breaking work!

The greenhouse has its own beehive!

Even the beehive is kept super clean!

The bees are vital for a regular pollination and beautiful berries!

Organic mini daikon!

We then proceeded to the plot in Shimo to have a look at the their root and leaf vegetables!

Row of mini daikons!

Komatsuna left to look after their harvested rows!

Hosonegi/scallions/mini leeks!

Leeks are great to fight common colds!

Big white daikons!

Japanese gastronomy wouldn’t exist without these!

Beautiful radishes and turnips just harvested!

The same in their rows!

This visit was all too short for my own satisfaction and I already have invited our sweet visitors to come again as soon as possible!
I’m already planning visits to Numazu and Fujinomiya Cities!
Our two ladies are not only lovers of agriculture but also gastronomes. I have a few breweries and izakayas in mind for them!

RECOMMENDED RELATED WEBSITES

47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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

Kitayama Organic Farm: Great Chefs meet Great Farmers in Fujinomiya City!

Fuminori Nishitani/藤谷文紀 of Nori in Fujieda City, Tooru Arima/有馬亨 of Pissenlit in Shizuoka City and the Hirakakis, Masaaki and Kiko/平垣正明・紀子 at Kitayama Organic Farm/北山農園 in Fujinomiya City!

Today I finally had the honor and pleasure to introduce two of the very top chefs in Shizuoka Prefecture, namely Fuminori Nishitani/藤谷文紀 of Nori in Fujieda City and Tooru Arima/有馬亨 of Pissenlit in Shizuoka City to the Hirakakis, Masaaki and Kiko/正明・紀子, owners and producers at Kitayama Organic Farm/北山農園 in Fujinomiya City!
This had been long in the offing and the three of us decided to drive this Tuesday all the way from Shizuoka City to Fujinomiya City at the very foot of Mount Fuji to visit the Organic Farm of the Kitayamas not only for a formal meeting but also to establish a gastronomic event to take place in the very near future!

The Hirakakis have refurbished this ancient farmhouse on their own!
Both were professional photographers before deciding to venture in organic farming!

Pure water gushing down the slopes of Mount Fuji is one reason why Fujinomiya City is so celebrated for its superlative agriculture!

Having gone through the necessary introductions I made myself scarce after a while to let them discuss their plans.
The two chefs had struck on the idea of a collaboration dinner at Restaurant Pissenlit on the 10th of March based on the vegetables grown by the Kitayamas whose merits I had praised for some time.

Some of their vegetables on the table around which they were sitting…

Delicious pickles from the same vegetables.
Sorry for the fuzzy pictures but it was very dark inside the farmhouse!

More pickles…

While they were deep in talks I took a peek inside a greenhouse behind the farmhouse.
What are these?

All kinds of sliced radishes and turnips left to dry!

Swiss chards!

I came back to find them snacking on dried sweet potatoes!

Artichokes that will be harvested beginning of next summer!

Time had finally come to make a grand tour of the 3 ha where the Kitayamas grow more than 190 varieties of organic vegetables at different times of the year!

Golden carrot!

Burgundy carrot!

Cute orange carrot!

Purple daikon field!

The purple daikon!

To be frank, there were so many kinds I didn’t have the time to write down their names! Shall we call these mini thread purple and white daikon?

Komatsuna!

Romanesco broccoli!

Red daikon field!

Organic cabbages!

Organic red cabbages!

Shimonita leeks field!

Highly valued variety of leek in Japan!

Some of the beauties I took back home!

Looking forward to visiting the Kitayamas again next spring!

KITAYAMA ORGANIC FARM

Masaaki and Kiko Hirakaki
418-0112 Fujinomiya Shi, Kitayama, 3102
Tel./Fax: 0544-25-2795
Mobile phone: 090-2261-8821
HOMEPAGE
Private orders welcome over the phone!

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)
E-Mail: pissenlit2008@ybb.ne.jp
Credit Cards OK
Entirely non-smoking!

NORI

426-0204 Shizuoka Ken, Fujieda Shi, Tokigaya, 864-3
Tel./Fax: 054-641-4778
Opening hours: 11:30~14:00; 18:00~22:00
On reservation only for dinner
Closed on Tuesdays and first Monday
Credit cards OK
HOMEPAGE (Japanese, but do check it for great photographs of the house and garden!)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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

Healthy French Gastronomy in Shizuoka City: Le Comptoir de Bios-s by Bio Farm Matsuki! The Dinner!

Service: Pro and very friendly
Equipment: Great overall cleanliness and splendid washroom
Prices: Reasonable
Strong points: A palette of Shizuoka Prefecture Products! Great use of organic vegetables and meats from Shizuoka Prefecture. True healthy gastronomy! Excellent wine list!

As promised here is the dinner report at Le Comptoir de Bios-s, the new restaurant opened on November the 2nd in Shizuoka City!
I also had the pleasure to meet the man who made it all possible!

Kazuhiro Matsuki/松木一浩さん

Kazuhiro spent a long time in Paris working for such elevated establishments as Taillevent and Joel Robuchon before coming to Shizuoka instead of his native Nagasaki thanks to his wife hailing from our prefecture and establishing an organic farm called Bio Farm Matsuki in Fujinomiya City.
Since then the venture grew and grew. After Restaurant Bio-S and Bio-Deli he opened Le Comptoir de Bios-S in Shizuoka where he makes a point to appear three times a week to serve and socialize with his customers, thus establishing a direct contact from producer to consumer.

The whole place is very reminiscent of a modern cafe-restaurant in France with sober but comfortable tables and seats along the wall or the large bay windows.

You can read (part of) the menu on the wall while your companion is poring through it!

But the place to be is the counter where you can socialize with the staff and your neighbors in a very easy-going and animated atmosphere.

And looking at your food being prepared is always good fun!

Now, their wine list is worth a careful perusing!
I discovered a wine from my own home in Cote Chalonnaise: Rully, Domaine Dureuil-Jeantha, “Maizieres”, 2009, White!

One more reason to patronize the place! This white wine almost drank like a premium sake!

The menu might look short to some but the quality is not easy to emulate. But even a big appetite like mine was to be satisfied!
Another great quality of the staff is that they help you by offering you sets combining dishes on the menu although it is not mentioned or point out when to eat only half of a dish when it is obviously designed for two!

Smoked chicken by Aoki Farm in Fuji City.

Fried organic vegetables from Bio Farm Matsuki and red squid from Suruga Bay.

Organic greens from Bio Farm Matsuki.

Raw mushrooms from Hasegawa Farm in Fuji City.

My second dish was all Shizuoka Prefecture again!

Organic Red Moon Potato Fries with real home-made mayonnaise! The potatoes are fried with their skins!

A terrine of wild boar caught on Amagi Plateau in northern Izu Peninsula!
A beauty that would make a lot French people envious!

My third dish was a trip to Italy: Cooked and grilled organic vegetables with bania cauda sauce!

I actually took a picture of the chef preparing them!

Different tubers and radish.

Organic potatoes and carrot and bania cauda sauce.
If you are a vegan just ask for olive oil!

Radish, spinach and burdock root.

I still had enough space left for another French treat: Chicken Liver Paste!

From the same chickens bred in Aoki Farm in Fuji City!

The desserts will be for my next visit!
Once again I will let the pictures speak for themselves!

Le Comptoir de Bio-s by Bio Farm Matsuki
420-0852 Shizuoka City, Aoi Ku, Kooya machi, 12-8, Sankousha Bldg, 1F
Tel./fax: 054-221-5250
Business hours: 11:30~15:00 (Last orders 14:00), 17:00~23:00 (Last orders 22:00)
Closed on Mondays
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

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