Tag Archives: Restaurants

Italian Cuisine: Via Del Borgo has re-opened! (1)

July 18, 2008 dragonlife 1 Comment

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Via Del Burgo has finally re-opened in a different locality!
This time it is conveniently situated along Tokiwa Park away from the bustle of Shizuoka City central area.

Although the food will be of the same quality concocted by Mr. Takahiko Kato, the concept is vastly different.
First of all, the place is vastly larger and can sit a total of over 40 with a cafe seating along the bay window, a large dining room with a cozy fire-place and two private party rooms. One of them can be reserved for its large cable T.V. to watch sports in a private party around a good bottle!

It will serve not only lunch and dinner, but will serve also as a caffetaria in the afternoon.
As for lunch, guests will be able to choose among three set menus (1,300~2,800 yen).
Dinner courses (3,800~7,000) have to be reserved but one can order from the carte (alla carta) without any restrictions: 10 antipasti, 6 primo Piatti, 5 secondo piatti and 3 desserts.

Now the big news is that they have vastly improved their cellar presently including 60 to 80 vintages. As they are not all featured on the menu, do not hesitate to ask about them, or even better check them yourself!
Of course wine can be ordered by the bottle, half bottle or glass. Beer and soft drinks are also available as usual.

Well, this posting being only an announcement, wait until the report on the food which should come very soon!

VIA DEL BORGO
420-0034, Shizuoka City, Aoi Ku, Tokiwa-cho, 3-2-7
Tel/fax: 054-221-7666
Business hours: Lunch (11:30~14:30), Cafe (15:00~), Dinner (18:00~22::00)
Closed on Tuesdays
Credit cards OK
HOMEPAGE (Japanese)

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Italian Cuisine: Lunch at Caffeteria Il Cuore

June 10, 2008 dragonlife 8 Comments

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Bad news often have the knack to become good news before you think about it…
Caffeteria Ciccio is no more. Viva Caffeteria Il Cuore!
On May 24th, the owners, and the place changed. And frankly speaking for the better.

The new owner, Mr. Shiichiro Yagi and his chef, Keizo Kaneko, kept changes to the minimum. The seating, tables and chairs are different, and the “restroom” replaced with state-of-the-art sanitary equipment, but on the whole the atmosphere is similar, although improved and more convivial.

The big changes mainly concern the menu, the business hours and the chef. Keizo Kaneko, thanks to his stay in Italy, has introduced a very adequate menu to content all purses and preferences.
If you choose a la carte to accompany your drinks, you can explore among 15 kinds of antipasti, 10 pasta dishes to be multiplied by 7 varieties, from spaghetti to parpadelle, 5 pizza, 4 risotto and 9 meat dishes. The wine list has been judiciously expanded to 9 reds, 6 whites from various countries, to which have to be added Spumante, Champagne, Cocktails, beers and a load of soft drinks.

Now, last Sunday, a rare day without cricket, I decided to enjoy a quick lunch in solitary tranquility and test the place
There are three set lunches on offer. I opted for the “Slightly Extravagant Lunch” priced at 2,200 yen (13 Euros, 20$):

Antipasti: pickled vegetables, octopus salad and crostini.

Mushroom and Bacon Bolognese Spaghetti (actually looks smaller on the above pic) and side salad. Cooked precisely al dente, good balance!

Chicken and Vegetables in Cream Sauce. An elegant surprise.

Triple dessert and coffee (sorry, the pic is a bit fuzzy!)

Very reasonable for lunch!
Wait for the next posting on dinner!

CAFFETERIA IL CUORE
420-0035 Shizuoka City, Aoi Ku, Shichiken-cho, 13-20, Ishiwata Bldg. 1F
Tel. & fax: 054-2723737
Business hours: 11:30~23:00 (open every day)
Credit Cards OK

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Italian Cuisine: Latina

May 20, 2008 dragonlife 6 Comments

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Mr. Kojima is far from being a new face in Shizuoka City. For a long time he was the chef at Ciccio Ristorante, renamed Via de Burgo since then, before he had to take a year-long holiday due to health problems. In september 2006 he came back with a vengeance with his own restaurant, Latina, south of Shizuoka City JR Station, the fastest-changing area in town.
His (forced) move could not have happened at a better time when he took over an enormous cafe to modify it in a restaurant with a minimum of work. One can sit at a table away from the kitchen or next to it, or at a long counter overlooking Mr. Kojima’s kitchen.

Not only the food is great and very reasonably-priced, but the wine list is definitely top-class.
Now, I would suggest anyone to have a word with the master of the place before choosing one’s nectar as they are not all featured on the menu. The two friends who visited the place last Friday in my company being extremely knowledgeable, I chose a Rosso di Montalcino 2006 from Toscana. A bit young I admit, but with plenty of swirling around it did pretty well with our first order.

Although the ever-changing menu is written for all to see on a blackboard above your heads, you could always get your favourite dishes by notifying Mr. Kojima a few days in advance.
In any case, the antipasto misto was a beauty including homemade ham, crostini with homemade liver paste, omelette, meat balls, ratatouille and so forth.

Alright, I should have done my homework and prepared a menu beforehand, but as my friends intend to go as far as to organize a wine-tasting dinner there, it is only postponed!
So, to follow up in accordance with the wine, we ordered roasted guinea fowl (above)

roasted quail (notice the yellow-fleshed potatoes. Not yams, but a different variety of potatoes served as wedges with their skin, perfect!),

and a soft, so tender, venison stewed in red wine!
All cooked to precision but without any ostentation. Solid, delicious, homely fare, like in the Italian country!
Rowena, don’t kill me! And don’t ask where the Missus was!

As we still had some beautiful homemade bread left in the basket, we could not resist ordering a somewhat extravagant Carbonaione 1998 to go with some cheese in lieu of dessert. Mind you, it is only the first of a few more surveys. I shall be able to tease the likes of Memory Girl and Foodhoe later!

For this time I’ll be content with teasing Gaijin Tonic when I tell him that he Master of the place came with no less than eight kinds of Grappa for after drinks (on the house!) and two homemade liqueurs with lemon and orange!

Holy macaroni! I can tell you it was about time we took our leave as two of us were working from 9:00 a.m. the next day! Look forward to the next article!

LATINA
422-8062 Shizuoka City, Suruga Ku, Inagawa, 1-1-29
Tel. & Fax: 054-289-6522
Business hours: 11:45~14:00 (Saturday, Sunday & National Holidays only)
18:00~23:00
Closed on Mondays (or Tuesday if Monday is a National Holiday)
Credit cards OK

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Tidbits at Tomii

April 19, 2008 dragonlife 9 Comments

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Tidbits?
I’m running out of title for this perennial outing!
Alright, let’s make the best out of it!
The above seasonal sashimi set includes (from left to right):
“Katsuo/bonito”, “Uni/sea urchin”, “Torigai/surf clam” under “Hirame/sole”, “Ishidai/seabream variety”, “Aka ika/Red cuttlefish” and “Akami/tuna lean part”.

To help me wait for my next order, I was offered “on the house” a few pieces of succulent “Konbu ko mochi/herring roe pressed on both sides of a seaweed leaf”.

The order in question is a bit of an acquired taste for some, but for a Frenchman!
“Ba sashi/thin slices of raw horsemeat” served with grated ginger, grated garlic and thinly cut leeks.
I actually offered a few pieces to the ladies ogling at my dish!

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays

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Italian Cuisine: Aquavite’s 10th Anniversary Dinner

March 26, 2008 dragonlife 3 Comments

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2008 saw the 10th Anniversary of Aquavite Restaurant and I just could not resist their “invitation” to their Special Dinner Course!

They still had that favourite wine of mine in their “cellar”, so choosing this Mastremilio 2003 was easy. A high quality red wine from Toscana, it a great spicy character with lots of red berries and does need to be aerated first. But it will open quickly and become a great friend of your food!

The starters were certainly a bit of a surprise: Carpaccio (raw, yes) of ostrich raised in Ibaraki Prefecture abundantly served with parmeggiano and luccola. The serving was comparatively big for a Japanese restaurant and the wine proved the best choice for it!

The pasta dish was a beautiful marriage of spaghetti with home-made “botarga/dried mullet roe”, “shirasu/whiting” (from Shizuoka), French dandelion, and shark fin/”fukahire” from Miyagi perfecture (Kyushu). Talk of a truly international dish!

The main dish (sorry for the fuzzy pic!) consisted of a sauteed cut of “sawara/large mackerel variety” cooked to perfection with new potatoes, Brussels sprouts (Shizuoka). carrots (Shizuoka) and a sweet red pimento puree/coulis. I can garantee you I wiped/swept all the sauce away with the home-made bread!

The dessert was an original combination of panacotta, Shizuoka “Benihoppe/Red Cheek” strawberries, “Tama Konnyaku” from Yamagata Prefecture and at least three kinds of fruit coulis.

Were we full by then? Yes, but we could not have called this dinner complete without a glass of a great Grappa Sgnappe del Checo from Friuli region to accompany our expresso!

I’m sure Rowena would have been the first to compliment the chefs!
But I’m certainly not going to wait ten more years until my next visit! LOL

Address: 420-0034 Shizuoka Shi, Tokiwa-cho, 1-2-7, Tomii Bldg. 3F
Tel. & fax: 054-2740777
Opening hours: 11:30~14:00, 18:00~22:00 (Closed on Sundays)
Homepage (Japanese)
Credit Cards OK

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Sushi Ko Revisited

March 24, 2008 dragonlife 2 Comments

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Last Thursday, it was back to Sushi Ko in Shizuoka City on my wife’s orders. Not that I complain at all, but I was wondering what we would order this time we hadn’t eaten last time!

I finally managed to get my hands on the “Sushi Ko” label pasted on their Fujinishiki Brewery Junami Ginjo Nama bottle which will join my ever-growing collection. Not only it has the merit to become a collection item, but it is a great sake perfect for sushi!

Among the day’s orders, we sampled the seasonal “Madai/Seabream Carpaccio” (I’ve always wondered why people call everything “carpaccio” since it applies to red meat only in Italy… I would have to ask Chuckeats!)

Talking of seasonal seafood, we could resist asking for the “Yari Ika Somen/Spear Cuttle Fish cut in very thin strips”. Simple but very artful, it disappeared within a blink of the eye!

The Missus has always had a love affair with raw scallops. Notice that the edible flowers (Rowena, that’s for you!) are “shiso/perilla” buds, a great addition for decoration, too!

When we ordered the inevitable “Sushi Millefeuille”, the chefs had to prepare a couple more variations for other customers who couldn’t helping ogling! I wished Evelyn were with us!

Allison would have wished to be with us to taste another Sushi KoSpecial, namely the “Spicy Scallops Roll”!

I had my fill by then (the sake contained more calories than my wife’s Chardonnay!), but my better (…) half had to sample their succulent “Anago/Conger Eel”,

and “Ikura Mini Donburi”!

Chuck, you know what’s in wait fro you when you come to Japan! Simple, Succulent and So So Satisfying!

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Sushi Ko Morsels

February 22, 2008 dragonlife Leave a comment

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Visited (pilgrimage?) Sushi Ko Restaurant In Shizuoka City again with the Missus last night.
We happened to a few morsels only available in season.
I woneder if Chuckeats had ever the occasion to sample such delicacies in the same manner. I hope he will find inspiration for his next visit at a sushi Restaurant in New York!

We could not resist the “Sayori/halfbeak” (look at the “mouth”, and you will understand its name!) as it is at its best right now. Sprinkle a little lemon juice and wasabi on it before dipping it (just a little, please) in soy sauce.

The fish was cut whole for the two of us. Notice how the dressed fish was used as support for the sashimi. The skin was lter offered grilled around a short wooden brochette.

We were fortunate enough to find “botan ebi/large sweet prawns fresh with their eggs. two provided enough eggs for a single “botan ebi ko gunkan”.

Not an easy treat to find, as it must absolutely fresh. The eggs were sweet with not any disagreeable “fishy” background. By the way, this is the only sushi featuring the colour “blue” that comes to my mind!

As any botan ebi served fesh, the heads were served deep-fried later. Crunchy and delicious. Fine, I admit they would have come with all kinds of “decorations” in New York, but you would certainly not get them at the same reasonable price!

Of course we did have quite a few morsels I have described in other postings, but the last is wirth mentioning:
“Gyuu Aburi Menegi Nigiri”/slightly grilled prime beef topped with leek sprouts. That one is for the carnivores. LOL.

Sushi Ko
Shizuoka City, Aoi Ku, Ryogae Cho, 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business hours: 17:00~25:00. 17:00~23:00 on Sundays
Closed on Wednesdays
Reservations advised
Credit Cards OK

Homepage (Japanese)

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Ankimo: Presentations

February 19, 2008 dragonlife Leave a comment

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I have already introduced the recipe for preparing Ankimo/Frogfish Liver (Japanese Foie Gras) in a precedent article.

Although there are very few variations possible from the basic recipe, Lindsay at DeLuscious Life will be glad to hear that there exist many ways indeed to present that celebrated Japanese culinary experience:

It could be the very traditional and simple manner of just serving it inside a lacquer bowl:

(Fuji Sushi, Shizuoka City)
Another very traditional way is to present it cut in round slices with ponzu, chopped thin leeks and “momiji oroshi/grated daikon with chili pepper”:

(Sushi tetsu, Shizuoka City)
As it is easy to shape, you could emulate Sushi Ko’s, Shizuoka City, creation:

Now, there is a slightly more complicated, if not tradtional fashion to prepare ankimo.
Suehiro Hamanako No Aji in Hamamatsu City cooks the ankimo again (after steaming it) in soy sauce, mirin and sake, and probaly one more secret ingredient, obtaining a great morsel reminiscent of real terrine or pate:

to be served as follows:

two diiferent tastes and aspects!

Ankimo is rapidly acquiring great popularity abroad, especially in the States where it is served in a traditional but definitely imposing way:

(Courtesy of Chuckeats.com)
or as a totally new gastronomic adventure such as “Ankimo with Plum sauce and Truffles”!

(Courtesy of Chuckeats.com)

Let’s seee if we can discover more!

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Sashimi set at Bu-Ichi (2)

February 12, 2008 dragonlife 3 Comments

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Last night, the missus and I took advantage of the National Holiday to visit our old favourite, Bu-Ichi.
Bu-Ichi is one of the very best when it comes to sashimi as the owner makes a point to include as many varieties from Shizuoka Prefecture as possible.
I’m sure Allison will be especially interested!
The picture above features From to bottom, left to right:

Tennen madai/”true seabream” caught off Yaizu City shore.
Hokkigai (surf clam) & mirugai (“gaper” shellfish)
Konbujime Hirame/Sole marinated in seaweed caught off Yui shore.

Saba/Mackerel
“Mizutako”/A variety of octopus

Aji/Saurel & maguro/tuna

BU ICHI
Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai Ni Matsunaga Bldg., 2F
Tel.: 054-2521166
Business hours: 17:30~23:00
Closed on Wednesdays

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Sushi Tetsu Ooshio Restaurant

February 10, 2008 dragonlife 2 Comments

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Every sushi restaurant worthy of its name will come up with a specialty or two making it worth visiting and introducuing to friends.
Well, in the case of Sushi Tetsu Ohshio Restaurant in Shizuoka City, almost next to the large Sengen Shrine (you could combine the two, actually), I was lucky as it was not one but two morsels out of the ordinary which will entice me to come again.
I have in my mind that Chuck and Foodhoe would be definitely interested!
As the third generation, Kazuhiro Ohshio, is also a blog and fishing devotee, I went as far as ordering the following dish by e-mail!

“Shirako Yuzu Kamayaki”/shirako/Cod Sperm Sacs cooked with Clams and mushrooms in a white miso-based bechamel inside a large yuzu/lime!
While I was waiying for it to be ready, I first oredered a plate of sashimi:

Hirame/Sole, Maguro/Tuna, Kuro Ika, Kuro Squid, and Aji/Saurel. Fine little morsels, I can assure you!
I could not resist ordering the Ankimo/Frogfish Liver when I saw it under the show window glass!

Simply served with ponzu, chopped leeks and momiji oroshi/grated daikon with chili pepper. Pefect!
I ordered the private brand sake, a junmai nama by Hana No Mai Brewery in Hamamatsu City, and exchanged a few words with Mr. Kazuhiko Ohshio, the second generation whose father first opened their restaurant about 56 years ago.

I actually noticed later they were also serving a kome/rice shochu from Shizuoka Prefecture from the same Brewery. I have rarely seen any Sushi Restaurant both serving a sake and shochu made in our Prefecture!

My “treat” finally came, and I slowly savoured it with the utmost concentration! What could I call it? A Japanese-style “vol-au-vent”? I simply will have to try and make it at home! Luckily the chef was kind enough to give me the recipe.
I did not have much time for that first visit, so I asked for my bill.
But I was asked to stay a few minutes to enjoy the “dessert” offered on the house to all customers at the end of their meal.

Now, I’m sure that even Chuck will feel he has to sample it!
You will not find this “nothing to get excited about” morsel in the chef’s words outside Shizuoka Prefecture: a mousse (according to the chef, although I would call it a blanc-mange) made with sake-kasu/sake, white lees collected after the sake is pressed, topped with Shizuoka wasabi pickled in sake-kasu and a sweet sauce again made with sake-kasu!
Problem is, as it is a seasonal recipe, it will not be served very long and I might have to wait until next year to savour it again!

Sushui Tetsu Ohshio
420-0862 Shizuoka City, Aoi Ku, Sengen Cho, 1-36
Tel.: 054-245-1381
Credit Cards OK
Business hours: 11:00~22:00
Closed on Wednesdays

HOMEPAGE (Japanese)

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French cuisine: Hana Hana (2)

February 9, 2008 dragonlife 7 Comments

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I am confident that my new friends at Chuck Eats.Com, Luxeat, Slippers in Italy, Very Good Food and Chrisoscope will agree that you do not always have to visit top-notch and terribly expensive restaurants to experience good, solid, enjoyable cuisine with a great value for the price paid. As I said before, we are lucky here in Shizuoka Prefecture where most ingredients are grown, raised or caught in situ.

As it is customary for my better (ok, I won’t “worse” any more!)half and I, we chose Hana Hana as our weekly outing. The last time we had visited the place was last summer, so we could expect a new menu.
“Shirako Meuniere” (see top picture) was served as a complimentary “snack” to accompany the wine while the food was prepared.
The Duck Terrine I ordered was perfect, light and tasty, but generous and served with a few slices of home-made smoked duck.

My wife had opted for “Saint-Jacques (Scallops) Provencale. Enormous morsels cooked just long enough (she let me eat one, thanks Bacchus!) with a light and succulent sauce with the right amount of olive oil (why do some restaurants have to splash everything with expensive olive oil?).

The stuffed quail my wife had jumped on when she opened the menu was the biggest I had even seen, the size of a small chicken (I had to help her eat it, of course) bursting with juicy fillings. We certainly did not bother with forks when we sucked the legs bare!

As for my main course, my partner simply imposed it on me: grilled “amadai”/seabream served with large oyster tempura. All vegetables incidentally were grown near Hamamatsu City, Western Shizuoka.

The Master of the House chose the moment when we had finished devouring our main course to bring some Shizuoka Sake as he wished to hear our judgement as whereas sake would suit French food.
He served us this great Isojiman Tokubetsu Honjozo, which goes so well with any food, and another brew from Ishikawa Prefecture, Noto Peninsula. I did encourage him to serve it from now on, even if it meant offering it as a complimentary aperitif. He enthusistically concurred. Next step will be to convince him to stock at least three kinds of Shizuoka Sake!
With all that sake, I can tell we did not any dessert!

I generally do not mention prices as this is not the purpose of this blog, but we paid less than 100 US$ for the whole meal (I mean for both of us), including a 35 US$ Louis Jadot Bourgogne Rouge. I wonder how much I would have to fork out in some other places. My wife, who is far from over-generous, declared the dinner “extremely reasonable!”.

Hana Hana
420-0037 Shizuoka City, Hitoyado-cho, 1-3-12
Tel. & Fax: 054-221-0087
Business hours: 11:30~15:00, 17:30~22:00
Closed on Wednesdays

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KUE: Fish Stocks Replenishing Success Story

February 7, 2008 dragonlife Leave a comment

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(Courtesy of Shizuoka Shinbun, Feb 7th, 2008)

For all the battering and criticism that Japan has to endure for being the largest consumer of fish in the World (which is not. Spain is the largest fish single-country consumer, and Europe eats 40% of the World total catch, and throws away more than 5 times the same amount of dead fish back into the sea.), it is way ahead of eveyone else when it comes to preserving and repleneshing fish stocks.

I’m proud to say that Shizuoka Prefecture happens to be the most active region in this country in that particular field. I’d certainly love to take some “people” to the Tokai Marine University Research Laboratories in Shimizu Ku, Shizuoka City! Did you know that Shizuoka Prefecture alone produces half of dried fish in Japan, including the most expensive such as “kinmeidai”, which can easily fetch over 50 US$ a piece, depending on the weight?

New Yorkers (Courtesy of Chuckeats.com) and Gastronomes all over the world, rejoice!
For the first time ever in Japan, “Kue” (Kelp Bass, Kelp Grouper, Saladfish, Epinephelus bruneus Bloch), a fish costing more than 10,000 yen (100 US $) per kilog, has been successfully bred in Omaezaki, in Western Shizuoka Prefecture!

Yesterday Governor Ishikawa (lucky one!) was offered kue sashimi and nabe yesterday by the Kue Promotion Association in Omaezaki (see pic above). About time permanent expats were allowed to run for local offices!

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Sushi Millefeuille

February 4, 2008 dragonlife Leave a comment

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(picture kindly provided by Mika who shared our dinner!)

As Chuck, Trine and Luxeat already know, you do not have to go to an expensive French restaurant to experience great gastronomic ideas.
One of the chefs at Sushi Ko Sushi Restaurant recently came up with his own interpretation of a famed French cake which has quickly gained popularity with all customers:
Sushi Millefeuille.
It consists of one layer of “shari/sushi rice”, one of “akami/lean tuna”, one of thin slices of cucmber, one of sliced avocado, one more layer of “shari”, the whole topped with “tobikko/flying fish roe”.
A couple stems of thin leeks for decoration.
The dressing consisted of mayonnaise mixed with wasabi on ponzu with a little “momijioroshi/grated daikon with chili pepper” on top for taste and effect.
Simple, tasty and reasonable!

Sushi Ko
Shizuoka City, Aoi Ku, Ryogae Cho, 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business hours: 17:00~25:00. 17:00~23:00 on Sundays
Closed on Wednesdays
Reservations advised
Credit Cards OK

Homepage (Japanese)

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Whale Meat (2)

February 1, 2008 dragonlife Leave a comment

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When I visited Parche Food Market inside Shizuoka JR Station to buy ingredients for dinner (my better/worse half having “ordered” a seafood Gratin), I thought I might as well as take a couple of picks to prove that whale meat is ordinary fare down here.

The whale meat had already gone, but whale bacon was still available.
Reading the label, it said the whales wre caught in Northwestern Pacific. Bacon is very popular here and can be eaten at izakaya.

Plenty of dolphin meat was avalaible. This particularly came from Gunma Prefecture.
Dolphin meat is regularly served at Primary School lunches in Shizuoka Prefecture. The meat comes from dolphins who were accidentally caught in nets, or culled because of growing numbers (like hunters do with deer in the US)

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Sushi Ko Sashimi Set

January 29, 2008 dragonlife 2 Comments

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We had this Sashimi Set (actually we had two as we were six of us!) at Sushi Ko Restaurant in Shizuoka last night, one of my top three favourite Sushi Restaurants in Shizuoka Prefecture.
Of course we had quite a few other morsels, but this should give a good idea of waht to expect in a good Sushi restaurant in our dear Prefecture!
Incidentally, all prices are clearly stated on wooden slats on the walls!
Top to bottom, left to right:
Hotate/Clams, Buri/Yellowtail, kanpachi/Amberjack, Tachiuo/Scabbard Fish, Akamai/Lean Tuna.
Sake/Salmon, Katsuo, Bonito, Aji/Saurel-Horse mackerel, House-made Zaru Dofu/Tofu.

Sushi Ko
Shizuoka City, Aoi Ku, Ryogae Cho, 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business hours: 17:00~25:00. 17:00~23:00 on Sundays
Closed on Wednesdays
Reservations advised
Credit Cards OK

Homepage (Japanese)