Tag Archives: Restaurants

美食, 野菜, 観光, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Vegetarian Gastronomy: My Best 10 dishes in Shizuoka City in 2011!

December 26, 2011 dragonlife Leave a comment

Vegetable Sashimi Plate at Yasaitei (Japanese Izakaya)!

Although I’m neither a vegetarian or a vegan, the City of Shizuoka is a superlative venue when it comes to vegetable gastronomy thanks to the innumerable products grown by dedicated farmers in Shizuoka Prefecture!
I was going to make it a Prefecture compilation when I realized the City was far more than enough!
I sincerely hope all those pictures will entice you to visit our City!
I made a point to specify the cuisine genre to give you a better idea!

Fennel Gratin at Porta Porta (Italian Restaurant)!

Vegetarian Plate at Locomani (Japanese Health Restaurant)!

Skillet-baked Vegetables at Solio (Italian Restaurant)!

Bania Cauda Vegetables Plate at Piatto (Italian Restaurant)!

Steamed Vegetables Plate at Cham (Chinese Restaurant)!

Daikon Katsu at Waga (Japanese Izakaya)!

Vegetable Steak at Testuya Sugimoto (French Restaurant)!

Red Moon French fries at Chez Satsukawa (French Restaurant)!

“Goro Goro” Salad at uzu (Japanese Izakaya)!

If you need the addresses and contacts of all the establishments I’ll be glad to oblige!

RECOMMENDED RELATED WEBSITES

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

Crab, 美食, 藻屑蟹, Gastronomy, Japan, Japanese Gastronomy, Mitten Crab, Shizuoka

Japanese Crab Species 4: Japanese Mitten Crab/Mokuzugani藻屑蟹

December 25, 2011 dragonlife Leave a comment

MOKUZUGANI-1

Japanese Mitten Crab or Mokuzugani/藻屑蟹 in Japanese is also called Mokuzou, Zugani, Tsugani or Kegani.
It is caught alsmost everywhere in Japan in Autumn and Winter.
In Autumn the females come to lay their eggs at river mouths.
Plenty are found along the Izu Peninsula in Shizuoka Prefecture.
They are caught in boxes baited with fish.

As for food, they can be eaten boiled in soups or crushed with their shell and cooked with miso. They could even be prepared as French bisque.

MOKUZUGANI-FEMALE

The female specimens are particularly appreciated for their egg sacs.

MOKUZUGANI-SUSHI

These boiled egg sacs with the meat make for delicious sushi nigiri or gunkan!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Cakes, 美食, Dessert, 観光, 農業, Gastronomy, Shizuoka, Shizuoka Cuisine

My best 10 Desserts in Shizuoka in 2011!

December 24, 2011 dragonlife 4 Comments

Dessert plate at Contorno, Mochimune, Shizuoka City!
Chocolate Cake, pear compote and blueberry sauce, sweet tomato, lemon sauce and organic mint.

People have a sweet tooth in Shizuoka Prefecture, but since the region is extravagantly rich in agricultural products real Shizuoka desserts are very much on offer in superlative restaurants!
These are the best ten in my biased opinion.
Note that there is no particular order to them!

Sakekasu/Japanese sake white lees sorbet at Cham, Suruga Ku, Shizuoka City!

Dessert plate at Il Castagno, Aoi Ku, Shizuoka City!
Fig tart, “Pone” expresso coffee and chocolate pudding, peach and plum sorbets!

Dessert plate at Orta, Naka Ku, Hamamtsu City!
Blueberry cheese cake, chocolate cake and mango ice-cream

Fig compote and Darjheeling tea jelly at Pissenlit in Aoi Ku, Shizuoka City!

Pheasant eggs (Hamamatsu City) and sugar cane brown sugar caramel (Kakegawa City) and sugar cane brown sugar sorbet at Testuya Sugimoto in Aoi Ku, Shizuoka City!

Soy sauce (Gotemba City) mousse, frozen mikan orange and lemon sorbet at Tetsuya Sugimoto in Aoi Ku, Shizuoka City!

Peach Compote and vanilla ice cream at Ninosa in Aoi Ku, Shizuoka City!

“Splendeur” by Bernard Heberle at Abondance Cake Shop in Naka Ku, Hamamatsu City!

Carrot Creme Brulee and organic mikan orange caramelisee at Pissenlit in Suruga Ku, Shizuoka City!

If you need the addresses and contacts of all the establishments I’ll be glad to oblige!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Crab, 美食, 高足蟹, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Takaashigani

Japanese Crab Species 3: Japanese Spider Crab/Takaashigani/高足蟹

December 24, 2011 dragonlife 4 Comments

TAKAASHIGANI-1

Takaashigani/高足蟹, literally meaning “Tall Legs Crab” is the largest crab in the worldand is caught almost only around Japan especially in the Suruga Bay In Shizuoka Prefecture and Izu Islands, but numbers of the crab have diminished over recent years, and there are many efforts to protect them. In Shizuoka Prefecture, people even help them grow from the eggs before returning them to the sea!

Fully grown, it can reach a leg span of almost 4 m (13 ft), a body size of up to 37 cm (15 inches) and a weight of up to 20 kg (44 lb). The crab’s natural habitat is on the bottom of the Pacific Ocean (some 300 to 400 m deep) around Japan, where it feeds on dead animals and shellfish. It is believed to have a life expectancy of up to 100 years.

The Japanese spider crab has 10 legs. The front two legs have been adapted into claws. It has an orange body with white spots on its thin legs. In males, the limbs on which the claws are located become longer than its other limbs, and a large male can widen them to more than 3 m. The oval-shaped and vertically rounded shell can reach 30 cm in width and can be up to 40 cm long. The compound eyes are situated on the front, and two thorns stick out between them. Younger specimens feature hair and thorns on the shell, and their frontal horns are longer, but these gradually atrophy as the crab ages.

In Japan it is considered a delicacy and prices can easily jump!
The Japanese spider crab is caught using small trawling nets, and is often eaten salted and steamed.

TAKAASHIGANI-BOILED

Interestingly enough, when bolied/steamed, not only the shell but also the flesh turns red.

TAKAASHIGANI-SUSHI

They do make for impressive sushi!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Crab, 美食, Gastronomy, Japan, Japanese Gastronomy, Shizuoka

Japanese Crab Species 2: Red King Crab/Tarabagani/鱈場蟹

December 23, 2011 dragonlife Leave a comment

TARAGANI-KINGCRAB-1

Tarabagani or Red King Crab/鱈場蟹 is caught in Autumn and Winter.
It is the most coveted of the commercially sold king crab species, and is the most expensive per unit weight. It was named after the colour it turns when it is cooked rather than the colour of a living animal, which tends to be more burgundy.

Red king crabs can be very large, sometimes reaching a carapace width of 11 in (28 cm) and a leg span of 6 ft (1.8 m) [2]. It is most commonly caught in the Bering Sea and Norton Sound, Alaska, and is particularly difficult to catch, but is nonetheless one of the most preferred crabs for consumption.

The King Crab is native to the Bering Sea, north Pacific Ocean, around the Kamchatka Peninsula and neighbouring Alaskan waters.
In Japan it is caught in the Japan Sea and neighbouring Okhotsk Sea.

In Japan 100 tonnes are caught every year, whereas 40,000 tonnes are imported, mainly from Russia!

There are so many way to enjoy this great crab!
Here are a few examples:

TARAGANI-KINGCRAB-SUSHI

Boiled as Sushi Nigiri of course!

TARAGANI-KINGCRAB-SUSHI-RAW

Even more extravagant, raw as sushi nigiri!

TARAGANI-KINGCRAB-CHIRASHIZUSHI-2

Just plain boiled on a bowl of freshly steamed rice. My favourite for its extravagant simplicity!

TARAGANI-KINGCRAB-CHIRASHIZUSHI

As Chirashizushi it should please anyone!

TRABAGANI-SOUP

And how about a great soup with miso!?

Naturally, there are more ways, including grilling!
I will leave it to your imagination! LOL

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Crab, 美食, 観光, Gastronomy, Japan, Japanese crabs, Japanese Gastronomy, Snow Crabs, Suwagani, Tourism

Japanese Crab Species 1: Snow Crab-Suwagani-楚蟹

December 22, 2011 dragonlife Leave a comment

Snow Crabs, or Zuwagani/楚蟹 in Japanese, are very popular not only in Japan, but also in Russia, Canada and many other countries.

In Japan, they are also known under the following names: Matsubagani, Echizengani and Yoshigani.
The females are also called Seikogani, Megani or Koubakogani.
They are caught mainly in Autumn and Winter.
Their number has decreased in the Japan seas down to a yearly catch of 5,000 tonnes while 60,000 tonnes are imported from Russia and Canada.

ZUWAGANI-MALE-1

(Male Snow Crab)

ZUWAGANI-FEMALE-1

(Female snow Crab)

Male and female snow crabs are equally succulent, but the males contain more flesh and are accordingly more expensive.

ZUWAGANI-MALE-2
The “thorns” of a male snow crab are bigger.

ZUWAGANI-MALE-3
The “teeth” of a male snow crab are triangular in a seesaw shape.
The female “teeth” are in a straight line.

ZUWAGANI-FEMALE-2
The underbelly of a female snow crab is flatish.

ZUWAGANI-FEMALE-3

When buying a female (10 times as cheap) snow crab, choose a specimen with as few eggs as possible. Above speciman just has too many!

ZUWAGANI-FEMALE-4

A female snow crab should contain plenty of succulent orange egg sacs (the eggs not yet “born”). Otherwise, there is very little reason to buy any!

Crabs can be eaten in many ways, even raw, but my favourites are on sushi!

ZUWAGANI-SUSHI ZUWAGANI-FEMALE-SUSHI

Male Snow crab leg Sushi Nigiri and Female snow crab Sushi Nigiri and its egg sacs!

Suwagani/Snow Crab legs, when lightly boiled can make for beautiful sushi nigiri.

Cheaper varieties can still make for some remarkable gunkan sushi combining the boiled white flesh and “miso”/brains!

If the Japanese can get their hands on the whole crab, they will simply boil it and eat the meat directly out of the shell with a sweet vinegar dressing.
As for the “miso”/brains they will be served in the shell heated again with a big helping of Japanese sake!

Now, live snow crabs make for extravagant sashimi!

The same can be savoured in shabu-shabu!

Italian restaurants in Japan regularly serve them in pasta!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 野菜, 観光, 農業, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Shizuoka, Shizuoka Cuisine, Tourism

Italian Gastronomy: Hot Appetizers at Soloio in Shizuoka City!

December 22, 2011 dragonlife Leave a comment

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

Great Italian cuisine is a hit here in Japan due to the abundant supply of vegetables, especially in Shizuoka Prefecture which boasts the largest number of varieties in Japan.
But come winter, customers are expecting to start their gastronomic escapade with something light, healthy and hot!
Chef Takehiko Katoh/加藤武彦 knows that too well and always has a seasonal appetizers menu on hand!

Even if you are an expat the title of the dish will give you a good indication of what to expect!
As for the Japanese customers (and expats who can read it) the abundant explanations are a real bonus!
I’ve had the pleasure recently to sample three of them:

Polenta e Gorgonzola, an appetizer popular in North Italy!

This polenta is white polenta made with corn flour and lighter than the more common yellow polenta found in many Mediterranean countries.

The hot combination of corn and blue cheese Gorgonzola with the raw ham results in an explosion of flavors inside the palate!

As you can see the polenta is very soft and easy on the palate.
Sommelier Mieko Ozawa/小澤美恵子 recommends a solid white wine to accompany it!

The second one had no special Italian name and was called “Various vegetables from Mr. Kato’s (the Chef!) garden cooked and baked in a Nanbu Tekki (from Iwate Prefecture) wrought iron skillet”!

Cooked only with olive oil, salt and pepper (there might be a supplementary secret…), the shape, color and taste of the vegetables are beautifully preserved in spite of the intense heat!
Let me show you more detailed photos!

Red carrot, red daikon, leeks…

Sato imo/taro! The skin was so fresh and crispy that I ate the whole of them!

Garlic, turnip, leek, broccoli…

The third appetizer was Ribollita.
You could describe it as a fine vegetable stew!

Really appetizing Toscanan dish by a cold winter night!
The toasted home-baked bread is the attention to details of a worthy Chef!

All these finely cut vegetables including Romanesco cauliflower and tubers contribute to a sophisticated dish of its own!

What’s next?
A symphony of risotto!

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Smoking allowed BUT Non-smoking until 20:00 everyday!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 観光, 農業, Gastronomy, Italian Cuisine, Italian Restaurants, Shizuoka, Tourism

Italian Cuisine: Lunch at Osteria TiaLoca in Shizuoka City!

December 21, 2011 dragonlife 2 Comments

Service: Very friendly
Facilities: Very clean
Prices: Reasonable
Strong points: Traditional Italian Country Cuisine. Very good value. Very interesting list of Italian wines at reasonable prices

We used to have an acute problem here in Shizuoka, that is great restaurants and superlative cuisine and mediocre establishments, and little in-between!
But the recent years have seen many young chefs vigorously establishing themselves with restaurants offering high quality cuisine at reasonable prices without any ostentation but always in comfortable and original settings.

One of them, Masataka Araki/荒木雅貴さん, a young and shy talented chef who spent 4 years learning his trade in Italy in Toscana, Umbria and Lazio has just opened TiaLoca in Shizuoka City right by Cenova Department Store inside a former izakaya.

But all those Italian wine bottles outside will convince you this is an Italian restaurant indeed!

Lunches and prices are clearly indicated outside. If you don’t understand Japanese, Masataka will tell you the meaning in Italian!

Lunch and dinner menus are also clearly indicated on blackboards inside. I already know what I will order next time I come for dinner!

And smoking is completely prohibited!

I love the combination of Italian brand signs in an izakaya decor!

The wines stand right in front of you with ample explanations!

Lunch sets always come with a nice cup of soup and bread.

As well as a fresh salad.

Italian country fare: Chicken and potato herb roast.

A dish that will please the ladies!

They always serve three kinds of pasta for lunch, but I recommend gentlemen to sample the Rigatoni in meat sauce!

Served al dente, a true country dish!

Do try and accompany it with a glass of Montelpucino!

And if you are still hungry and have a sweet tooth do sample their cakes!

Home-style chocolate cake!

See you next at dinner!

Osteria TiaLoca
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-7-8, 1F
Tel./fax: 054-260-0217
Business hours: 11:30~14:30, 18:00~22:30
Closed on Mondays from 2012
Reservations recommended
HOMEPAGE/BLOG
Completely non-smoking!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, Dessert, 野菜, 観光, 農業, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Shizuoka, Tourism

Italian Gastronomy: Soloio in Shizuoka City! (The sequel!)

November 12, 2011 dragonlife 2 Comments

Well, one or two visits in a good new restaurant are never enough, especially when they tell you they have decided to ban all smoking for the first 4 hours every day! Everybody should now be happy to visit this remarkable addition to the Shizuoka Gastronomic World!

Soloio is simply the name of an excellent wine concocted in Toscana, Italy!

Like many good Toscana wines it was made with Merlot grapes!

As I mentioned before Chef Takehiko Katoh/加藤武彦 is a master of risotto!
You don’t need to check the menu. If you have a special request, just ask!
This time I asked him to concoct me a risotto with mussels!

I know a lot of people who would fly all the way from Belgium (and Italy!) to savor it!

My companion of the day had to ask for her own!

Home-made sausages and fresh seasonal chestnuts risotto. A true Autumnal delicay!

Now, if you like the true taste of fish ask for the carpaccio of the day!

Madai/真鯛/true Seabream freshly caught in Suruga Bay off Shizuoka Prefecture!

We did sample other dishes last night which I have already described, so let’s see what’s on offer for dessert:

Tiramisu!

Elegant!

Perfumed with almaretto, a true beauty!

Semifreddo yoghurt dessert!

Once again the little details that make the difference!

Definitely a dessert for a lady, but I did appreciate it!

I still have to check two more risottos, the fish and the meat, so expect another article soon! LOL

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Holiday: Monday
Credit cards OK
Private parties welcome!
Smoking allowed BUT Non-smoking until 20:00 everyday!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 観光, 農業, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Shizuoka, Tourism

Italian Gastronomy: Soloio in Shizuoka City!

November 8, 2011 dragonlife 2 Comments

At long last I can properly introduce an Italian Restaurant dear to my heart: SOLOIO in Shizuoka City!
I already have written a “pre-article” but this is the real stuff!

Soloio, although located in one of the few “dark streets” left in Shizuoka City is easy enough to find on the other side of the Shizutetsu Local Line Station!

It is unpretentious but very cozy, be you on your own or in special company!

The concept is that of bar (counter) and dining room (restaurant) combination that allows Chef Takahiko Katoh and Sommelier Mieko Ozawa to serve and socialize with customers in a very easy-going atmosphere.
Needless to say, my favorite seat is at the counter in front of the showcase where I can espy the antipasto misti of the day!

Spinach and Broccoli Fritatta!

Japanese-grown celeriac!

A little touch of intimacy!

Quiet class!

Now, what did I have for my first serious dinner in Soloio?
Mussles mariniere!

Quatro fromaggio Gnocchi!

When it comes to gnocchi I’m more difficult to please than an Italian, but these four cheese gnocchi were a true beauty! And so light!

Takahiko Katoh is celebrated in the whole town for his famous risottos!

Porcini risotto made with fresh porcini from Italy!

Of course, even a Frenchman loves Italian pasta!

Especially succulent penne arabiatta!

But my real love is for ravioli!

Chestnuts and Mascarpone ravioli in sage and butter sauce! Now, how about that for inventiveness!

A pasta I would have for dessert any time!

Talking of dessert I decided to go for a small cheese plate (the dessert will be for my next visit!):
Dolce Gorgonzola, Talegio and, surprise! Camembert made in Okayama Prefecture, Japan!

Have I convinced you for a second visit?

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 野菜, 観光, 農業, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Restaurants, Tourism

Italian Gastronomy: Soloio just opened in Shizuoka City!

October 19, 2011 dragonlife Leave a comment

Great chefs do not stay idle long!
I’ve always been a great fan of Takahiko Katoh/加藤隆彦 and his concept of Italian gastronomy.
Having decided to fly on his own wings he left Via del Burgo to open Soloio on October 15th.
I had been waiting for 4 months and finally I found the time last night to come for a drink and a chat before a full-fledged interview in the very near future!

The other good news is that Ms. Mieko Ozawa/小澤美恵子, a licensed wine sommelier, joined Takahiko in the venture for the perfect no-frill attentive smiling service that one should expect with such great food!

One may expect a great assortment of antipasti any time of the night judging from the window display along the counter.

The concept will satisfy couples, groups and lone wolves (and wolverines?) with a long counter and enough tables and chairs in a spacious environment. A curtain may even been drawn around for more privacy at one table!

The whole establishment is dark wood and white walls providing a warm and cosy atmosphere propitious to great socializing!

Sober colors and sophisticated lines in their sheer simplicity!

The blackboard over the counter will tell you what to expect on the day although a simple but very solid menu is available.
Don’t hesitate to make your own requests away from the menu!

Very elegant approach, indeed!

As I said, I had come only for a complimenting chat so I ordered a (small) plate of antipasti with a glass of wine. Perfect restauration (restoration) in between work!

Of course the bread is baked onsite and served with a beautiful olive oil!

Anyway, expect the full article very soon!
Until then, why don’t you drop there for a late drink and snack! It will surely become a habit!

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Holiday: Monday for the moment, but no really decided
Credit card service available from the end of November.
Private parties welcome!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Uncategorized

French Bistro: Ninosa in Shizuoka City!

September 11, 2011 dragonlife Leave a comment

Service: excellent and very friendly
Facilities: excellent overall cleanliness
Prices: reasonable to slightly expensive, good value.
Strong points: Bistro-style gastronomy

For all the great restaurants, especially French and Italian, serving exquisite modern gastronomy in Shizuoka Prefecture there are still a few (very good) establishments creating and serving unpretentious food along more traditional/classic lines.
I recently had the occasion to sample dinner in such a restaurant, namely Ninosa, a French-style bistro located away from the bustling center of Shizuoka City.

As unpretentious it might be, they still have a very appropriate and reasonably-priced wine list. This riesling wine called Andlau from French Alsace certainly married well with the food of the day!

You can choose whether to eat the French way or the Japanese way!

The menu is easy enough to read but you might need bring a Japanese-speaking friend along!

An appetizer graciously offered with the wine!

A French bistro classic: “Fromage de Tete”!

“Fromage de Tete” in French means “Head Cheese”, and is a jelly-based terrine made with different parts of the head of a pig, notably the nose, cheeks and ears!

A dish that brought back memories from my native France!

Yummy-looking, isn’t it?

The French love North African cuisine and Ninosa has come up with a dish combining Moroccan and Japanese gastronomies:
Scallops and Snow Crab Pastilla!

It certainly looked very appetizing lying on its bed of julienned vegetables!

A great use of local vegetables!

Tender and delicate seafood inside a light and crusty pie!

Another French Bistro classic: Young Duck Roast served with Porto Wine sauce!

Cooked to perfection!

Another great use of local vegetables!

If I may allow myself a single reproach I would say that they could have served a bit more of this succulent mashed potato!

If I had to find a single reason to visit Ninosa, it would be their desserts!
Peach Compote!

The peach is served atop its own jelly!
Frankly speaking, there were too many things to taste inside this dessert! LOL

Not to mention the tantalizing home-made vanilla ice-cream!

Home-made jelly sweets with coffee for the finishing touch!

To be followed…. of course! LOL

NINOSA
Shizuoka Shi, Aoi Ku, Shintori, 1-10-11
Tel.: 054-251-3502
Business hours: 11:30~13:30, 18:00~21:00
Closed on Wednesdays and 3rd Tuesday
Credit Cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, Dessert, 観光, 農業, Fruit, Gastronomy, Restaurants, Shizuoka, Tourism

French Gastronomy: Summer Desserts at Pissenlit in Shizuoka City!

September 10, 2011 dragonlife Leave a comment

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!

As promised let me introduce you to the desserts I shared with my good friend the other day at Restaurant Pissenlit in Shizuoka City!

The title for this superb dessert was “Chilled Musk Melon Soup with Paris School” Cognac Sorbet!

The soup was conceived with white wine and musk melon from Fukuroi City, the major musk melon producing city in Japan.
The sorbet was made with French Cognac.
The two together exploded inside the palate with all kinds of flavors happily fighting with each other for supremacy!
Not a dessert to be handled by children!

The title for the second dessert was purposefully kept vague: “Today’s three-Sorbet Assortment”…

It certainly became a tantalizing dilemma to find the right order to sample the sorbets!
Watermelon…
or Cognac…
or Tropical Fruit…!?
For once, I kept my instincts in check and savored them slowly one by one!

I belatedly realized that the accompanying fruit were in direct relation with the sorbets!
Watermelon…watermelon sorbet!
Mango…tropical fruit sorbet!
Grapes…Cognac sorbet!

Alright, the organic mint is only there for the finishing touch! LOL

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

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Beef, 牛肉, 美食, 野菜, 観光, 駿河牛肉, 農業, French gastronomy, French Restaurant, Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: Suruga Beef at Pissenlit in Shizuoka City!

September 9, 2011 dragonlife 2 Comments

One does not have to explain how good, and why for that matter, Japanese beef is.
Recently, beef produced in the Western part of Shizuoka Prefecture has attracted a lot of attention under the name of Suruga Beef!
Suruga is the name of the large Bay off Shizuoka Prefecture!
I took the occasion of a recent visit to Pissenlit in the company of a good friend to sample two parts of the same animal!

The bavette (above two pictures) is the part covering the bottom of the throat and the top of the breast.
Its texture is halfway that of a filet and of a stew.
Chef Touru Arima first fried the piece of bavette then roasted it before seasoning it with a Madeira wine sauce.
The vegetables were all organically grown at Shizen No Chikara Garden in Shizuoka City.
They included butternut squash, “mizunasu” aubergine/eggplants and buckwheat seeds.

For a closer look of the buckwheat seeds which married so well with the sauce!

My friend had an even better part, actually the best part of the animal, namely the filet!
It was prepared with a heady red wine sauce after being first fried on a hot fire and being finished in the oven.

The organic vegetables were also butternut squash and “mizunasu” aubergine/eggplant while the buckwheat seeds were replaced by Inca Mezame potato!

But the buckwheat seeds were concealed under the filet where they made a beautiful combination again with the sauce and meat!

To be followed (great desserts coming soon!)…

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomy, Japan, Shizuoka, Shizuoka agricultural products, Tourism

French Gastronomy: Early Autumn Appetizers at Pissenlit in Shizuoka City!

September 7, 2011 dragonlife 4 Comments

Autumn is the season of plenty for gastronomic restaurants. This is a time when high quality fruits, vegetables, meat and fish seem to arrive from everywhere at the same time!
Chef Touru Arima at Pissenlit in Shizuoka City has the knack and talent of combining seasonal products of the land and sea from Shizuoka, Japan and abroad all the same time for the utter happiness of his customers!

For example the above amuse-bouche is a typical Shizuoka offering: organic vegetable pound cake and goya/bitter gourd (also organic). Incidentally all the vegetables introduced in this article ar organic and grown by Chizen No Chikara Farm in Shizuoka City!

On the other hand, this Landes Duck Foie Gras Terrine is a completely French concept except for the local orange marmalade.
Have you ever tried combining foie gras with orange marmalade and coarse black pepper? If not, you are missing something!

That terrine will make a sinner of anyone whatever Arnie might argue!
So simple in presentation! After all, who needs to conceal good products behind forests of vegetables or under lakes of sauce?

This saumon fume/smoked salmon mousse with fresh cream dressing and chilled steamed/baked tougan/冬瓜/Winter melon-white gourd-ash gourd is a marriage between a fish caught in the Atlantic Ocean and an organic vegetable grown in Shizuoka City!