Tag Archives: sake

Asparaguses Season

July 1, 2008 dragonlife 2 Comments

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Although the asparaguses season is almost finished in Shizuoka, we still get plenty from other parts of the country as people here show an insatiable taste for them.
The Japanese and Sizuokaites will practically eat only the green variety although the latter does comprise a host of sub varieties. Here the trend is for large specimens like the ones grown in Shimizu Ku as demonstrated in the picture above sauteed with Chinese XO Sauce by Hana Oto Izakaya in Shizuoka City. A way that surely please the likes of Foodhoe and Bill!

Shizuoka ladies do have their own way to cook them. Everyone down here seem to sautee them and Yasatei, for all their very Japanese character, have opted for the Italian way: Akita Prefecture Asparaguses sauteed in olive oil and parmesan cheese!

Villa D’Est Quisine, on the other hand, seems to have opted for a median method of lightly frying Hokkaido asparaguses with olive oil and lean bacon.

In all cases those large green asparaguses combine a outside crunchy texture breaking easily under the teeth to reveal a tender juicy inside! Something difficult to obtain with overcooked lean samples!

HANA OTO
420-0033 Shizuoka City, Aoi Ku, Ryogae-cho, 3-9, Hoshi Bldg. 1F
Tel.: 054-273-8591
Business hours: 18:00~03:00 (until 05:00 on Fridays and Saturdays)
Closed on Mondays

Yasaitei
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business haours: 17:30~22:00
Closed on Sundays
Reservations highly recommended

Villa d’Est Quisine
420-0839 Shizuoka City, Aoi Ku, Takajo, 3-10-1
Tel.: 054-2514763
Business Hours: 17:00~24:00
Closed on Thursdays

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Sushi Restaurant: Sushiya No Ichi

June 29, 2008 dragonlife Leave a comment

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Ken Ichikawa is a bit of character. As a youngster, he actually enjoyed prowling the roads of Shizuoka with other hot rodder friends! He even went as far as Australia for a work stint before coming back to Shizuoka City and open his restaurant.

In spite of this somewhat macho maverick reputation, his sushi are designed for everyone, but with a special thought for calories-conscious ladies who wish to cut on the rice. His offerings are definitely edomae-style sushi.

His sashimi are simply of first and foremost quality. In spite of the consequent prices, you cannot resist the maguro toro and akami (fat and lean parts)!

Shizuoka Katsuo/Bonito has to be perfect as this is THE specialty of Shizuoka Prefecture!

Do not hesitate to ask him about the fish and shellfish (and vegetables!) of the day. He will serve them raw as sashime or sushi, or cook them to perfect simplicity. Try the lightly cooked oysters and ikura/salmon roe mini-donburi!

As for myself, I never fail to ask for his ankimo/Japanese foie gras in season!

When you ask for sushi, Mr. Ichikawa will always propose diverse variations. For example, would you like your hirame/sole with lime and Okinawa snow salt instead of dipping it in the soy sauce?
Would you like the wasabi under or on top of your anago/conger eel? and so on…
Hint: just ask him to prepare two different “kan/piece” of the same fish!
There are so many morsels to try that a single article will not do him justice!
You can expect a few more postings in the near future!

Now, last but not least, Mr. Ichikawa has a great selection of Shizuoka sake, too!
Isojiman (Yaizu City), Kikuyoi (Aoshima Brewery, Fujieda City), Masu-Ichi (Shizuoka City), Shosetsu (Kasawagawa Brewery, Yui Cho) and Kokkou (Fukuroi City)!

What’s better that jizake for sushi, I’m asking you! LOL

Sushiya no Ichi
420-0034 Shizuoka Shi, Tokiwa-cho, 2-7-1
tel.: 054-2558262
fax: 054-2522604
Mobile: 09040874578
Closed on Modays
Parties possible upstairs
Credit Cards OK
Japanese homepage

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Cricketers are Gastronomes!

June 17, 2008 dragonlife Leave a comment

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It is true that that cricketers, and sportsmen in general, have earned this widespread freputation for being just plain uneducated boozers who spend their time watering down mountains of junk food and with gallons of cheap beer. Fortunately enough, some friends and I who all play cricket beg to differ!
Last Saturday, I joined some members of the Predators Cricket Club, all from Tokyo, on their night out in Shizuoka City.
As our merry band were pretty thirsty and hungry after a hot day, we all first repaired to Caffetteria Il Cuore where we confirmed that reputation of ours with plenty of lager with pizzas, pasta and what else.
It was that a few of us opted for an early bed (incidentally, two of our original company had been missing from the very beginning as their chihuahua pet had forced them to spend the night in a local hotsprings. Lucky ones?), the seven of us thought it was about high time we enjoyed the real local food and drinks!

The seven of us included no less than five nationalities: Andrew and Jeff, red-blooded Australians, ever-joking South African Francois and his Japanese Missus, Katsura, smiling Sri Lankan Asanka and Chanaka and myself from Bourgogne (sorry, France!).
We first tried a favourite of mine, Odakkui, but it was already overflowing. We were in a bit of a fix until Odakkui’s Master persuaded Yasatei to stay open for our lot!
In the end it proved the prefect choice as our Sri Lankan friends were not too keen on red meat.
While the rest faithfully kept to the draft beer except for Francois who opted for a superlative local rice shochu called Doman by Hamamatsu Brewery, Andrew and Jeff asked me to introduce them to the local sake. They certainly showed a lot of pleasure tasting Shosetsu (Kansagawa Brewery, Yui Cho), Isojiman (Isojiman Brewery, Yaizu City) and Hana no Mai (Hana no Mai Brewery, hamamatsu City)!
They also proved they also knew their food when they ordered “age-dofu”, “kara-age” (twice!), “edamame” and appreciated the first snack consisting of tofu, yuba and jellyfish!

Some pictures had to be taken for posterity (and the Predators’ Homepage!). I suspect that Andrew in particular did this to convince the Missus to join him the next time they come to play cricket in Shizuoka City (great place for shopping, by the way!). V-signs everywhere and a slightly happy old geezer! It was past midnight by then! Sorry, ladies!

Andrew and Jeff, in true Ozzie spirit, did not seem to have enough yet and the three of us moved to local expat bar to justify once again our reputation with Abbot beer on the tap!

Yasaitei
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended

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Biwashu Season!

June 9, 2008 dragonlife Leave a comment

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Last year, on June the 12th to be precise, I concocted “Umeshu” (Japanese plums preserved in sake and shochu) which happened to be so popular that the four litres I had lovingly matured for a whole year disappeared in a couple of weeks!

A Japanese friend of mine, having been impressed with the results of my slightly unusual recipe asked me to put my talents to work with “biwa/loquats”!

He brought me small loquats unfit for normal consumption but perfect for preserves.

I used premium sake and shochu from the same brewery, Hana no Mai in Hamamatsu City, to ensure some regularity:
From left to right: Yaramaika kome/rice shochu (25%), Acha no Tsubone rice/kome shochu, Hana No Mai Junmai Ginjo (15.5%) and Hana No Mai Junmai (15.5%)

I added 1 kg of “koorizato/peserve sugar” to almost 2 kg of loquats (for umeshu, I used only 1 kg, as they had more “flesh”).

Now, we shall have to wait until June next year!

If you try your own hand, make sure your concoction stays in a dark place at a reasonable and constant temperature!

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Shizuoka Izakaya: Villa d’Est Quisine (2)

May 29, 2008 dragonlife 2 Comments

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Last Monday, due to insistent requests from my “Monday Night Out Friends”, I finally could not postpone my next visit to this old favourite of mine, Villa d’Est Quisine in Shizuoka City ( 2 minutes walk from my work, actually!)

Toshiharu Matsuura’s establishement has always been a gastronomic experience to look forward to since September 1997 as his cuisine almost exclusively makes use of seasonal produce.

What makes the experience even more pleasurable is that you suddenly find yourself inside such a traditional Japanese setting with wood everywhere, be it at the counter, at a large table (very practical for long-legged expats!) or on the tatami (usually I don’t mention it, but the toilets are a little beauty!) and where all the food is served in Japanese pottery (The owner has many friends among artists!) with wooden utensils.

The menu changes practically every day, depending on produce avaibility in the local markets (I know where Mr. Matsuura buys his vegetables, fish and meat, and I can tell you you will not find anything fresher!).

It can be very simple such a green salad with parmesan cheese,

to fairly complicated such as ” Cold Shunsai Chyawanmushi”.
Although the oyakata works by himself and is very busy, he will always oblige and explain his cuisine.
This is a very rare place where both omnivores and vegetarians can enjoy food together!

As for the drinks he will please anyone with his excellent assortment of sake, shochu and wines.
Moreover he makes a point of serving Shizuoka Jizake such as the brews from Morimoto/Sayogoromo Brewery (Kikugawa City) and Takshima/Hakuinmasamune Brewery (Numazu City)! And do not forget he also has some organic drinks in store!

Especially recommended for ladies, couples and loners alike.

Villa d’Est Quisine
420-0839 Shizuoka City, Aoi Ku, Takajo, 3-10-1
Tel.: 054-2514763
Business Hours: 17:00~24:00
Closed on Thursdays

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Shizuoka Izakaya: Shibata

May 12, 2008 dragonlife 2 Comments

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For once, I did not foot the bill (although I tried hard) as I was invited by Mr. Sakurai, an old friend of mine and the sire of a favourite student of mine. Therefore I must admit I do not have a clue to how much the bill amounted to, although the place is fairly reasonable.
Shibata was opened 20 years ago and has already gone through a total renewal in 2003.
It is extremely popular and busy. Reservations are a must on week-ends!
Mr. Sakurai had ordered a set menu (probably the most expensive one, judging from the quality and quantity!). We had only the drinks to worry about!

Like any worthy Izakaya in Shizuoka, Shibata features a good number of Shizuoka Jizake on its menu: Isojiman (Yaizu City), Kokkou (Fukuroi City), Shidaizumi (Fujieda City), Suginishiki (Sugii Brewery/Fujieda City), Kikuyoi (Aoshima Brewery/Fujieda City), Shosetsu (Kansawagawa Brewery,Yui Cho), Kaiun (Doi Brewery/Kakegawa City)!
Before I go through all the morsels I’d better hoot for Rowena, Gaijin Tonic, Foodhoe and Simaldeff to prepare themselves (and call their friends, LOL)!

The “snack” coming with first drinks was a proof of the quality of the establishment: boiled bamboo shoot, grilled clam, shellfish in its shell and broad beans.

But the enormous sashimi plate (for three persons) could have been enough with adequate drinks:
Sazae/Turbo shells in its shell and insides in a small plate. Maguro Chutoro/Tuna Fatty part (right). Awabi/Abalone (small on left). Bottom right, raw Sakuraebi/Sakura Shrimps from Yui Cho and Shirasu/Sardine Whiting from Mochimune. Centre, Uni/Sea Urchin in a cup. Centre left, Shime saba/pickled Mackerel. Bottom left, Aori Ika/Aori Squid and Suzuki/Seabass.

But then, dishes came down at speed (if I had a single criticism to vent, it would be that dishes come too fast!):
Ise Ebi to Kani Gusoku Ni/Spiny Lobster and crab legs in Japanese-style sweetand sour sauce. The lobster is Australian and the crab Russian, but very tasty!

Ooba no Tsutsumi mushi/Clam steamed inside a bamboo leaf. reminiscent of Vietnamese food. Both delicate and fulfilling!

Yuba Chakin

Fish and shellfish in white sauce baked inside yuba/”toofu skin”. A dish that would be appreciated anywhere as you could easily make a vegetarian version! A shame you have to open it!

The last dish before the dessert (sorry I got carried away and forgot to take a pic of the latter!) was a typical Japanese fare: Sawara no kidomeyaki/Large Mackerel variety grilled topped with garnish made with Japanese herbs and spices. and Nasu no Denraku/Egg-plant or Aubergine grilled topped with a sweet miso sauce.

Holy Macaroni! Getting up proved an almost exhausting excersise!

Shibata
420-0034 Shizuoka City, Aoi Ku, Tokiwa-cho, 2-5-8
Tel.: 054-251-2405
Business hours: 17:00~23:00
Closed on Sundays
Credit Cards OK

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Shizuoka Oden (4): Nodaya

April 23, 2008 dragonlife 4 Comments

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I find myself when trying to define Nodaya. It is not an “odenya” in the strictest sense of the word as it does not limit itself to oden.
Shall I define it as an izakaya specializing in oden?
Whatever the name, it is certainly extremely popular in a city which prides itself for the best oden in Japan. When we arrived there last Monday shortly after 7:00 p.m., the place was packed to the brim. Luckily for us, Momose-San, a member of our merry band had booked a tatami table well in advance. No wonder it is open every day. I can assure you you will need a reservation whatever the day and time!

As we were sitting in the tatami room at the far end of the restaurant (they also have a party room on the third floor) we barely had the time to walk by the large vats containing all kinds of oden including the typical dark-brown Shizuoka-style broth.
In any case there was no way that the five of us could have found five seats at the counter. Fine, next time…

Now, the big bonus is that they serve no less than four different Shizuoka in individual 300 ml bottles: Masu-Ichi (Shizuoka City), Hatsukame (Shida Gun), Hana no Mai (Hamamatsu City) and Shidaizumi (Fujieda City). I personally consumed one each of the last two (a junmai genshu and a nama ginjo!). You can’t beat jizake with oden! Incidentally, if you wish to know more about Shizuoka Oden and if you can read Japanese consult the 2008 March edition of DANCYU Magazine!

Oden are great, but we chose lighter fare first: sashimi set. Such an offering would not disgrace any Japanese restaurant:
(from right to left) “Buri/yellow tail”, “Kurodai/seabream variety”, “Akami/lean tuna”, “Hirame/sole”, “Isaki/grouper typical of Shizuoka”. By the way, the echalette, shiso and freshly grated wasabi are naturally from Shizuoka.
Momose-San and I reflected whether we would be able to appreciate such great fish at such reasonable prices in say ten years time, considering the ever-dwindling world supply and Tokyo’s unquenchable thirst and greed for our local products. But I’m digressing (although this will become the gist of a future article)…

Kawashima-San could not resist the small raw “yari ika/cuttlefish”! I managed to steal one and I can assure you it is not an acquired taste!

Nodaya also ha some great tempura such as “Tara no me/shoots of the Japanese Angelica Tree/Aralia elata” (also called the “King of Tempura” in Japan!)

and Japanese-style fried vegetables on sticks.
Foodhoe is going to kill me with all that teasing!

Alright, alright, we did order oden!
They came in three styles actually.
The one above is made in light broth, Kansai-style,

while most are definitely Shizuoka-style served sprinkled with “dashiko/powdered stock” and “aonori/dried grenn seaweed powder”.

As for vegetarians, I would definitely suggest “daikon”, an oden cooked in miso paste!
My friends did not allow me enough time to record all the other items we ordered but know that there are more than you can eat in a single evening including vegetables, fish, eggs and meat!

No wonder it’s packed with regulars!

NODAYA
Shizuoka City, Aoi Ku, Shichiken Cho, 16-10
Tel.: 054-251-3870
Business hours: 17:00~23:30 (~23:00 on Sundays and National Holidays)

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Japanese Cuisine: Hi no Ki

April 23, 2008 dragonlife 2 Comments

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Last week Monday started inauspicuously with the morning rain forcing me to embark on one of those smelly airtight buses. To compound my (relative) misery a matrimonial spat resulted in no bentobox being prepared for my lunch.
Oh, well… I’ve always been an incorrigible (irresponsible) optimist and proceeded to work as if nothing untoward had occured.
At noon the skies, which must have appreciated my positive attitude suddenly cleared up and encouraged me to get out of the office quickly and venture downtown in search of a new place to visit.
Enjoying a notable lunch in Shizuoka City is not such an easy task as most restaurants limit themselves to “lunch sets” while izakayas simply stay closed so early in the day.
Wandering in the vicinity of Isetan Department Store my sore feet (cricket umpiring duty the day before) finally carried me to an establishment I had always been curious about: Hi No Ki.
Well, the time could not have been more propitious to try out this venerable (founded in November 1986) “Kaiseki/Kappo Ryori” restaurant (traditional Japanese Cuisine)!

The irony was that “kaiseki” lunch is arguably another form of “set lunch”!
At noon they offer three repasts while dinner comes in six different offerings.
Japanese customers do feel more comfortable with a well-orchestrated dinner, but the chef will readily take “ippin/one item” orders or think up of a tailor-made menu according to a pre-arranged budget.
Actually “joren/regulars'” preferences seem to be more the order of the day as I noticed many middle-aged guests being served a dish of sashimi, a bowl of rice with miso soup and pickles at the counter without even as much as ordering.

Customers may choose to sit at the counter and watch the chef Kuniaki Kaneiwa, a passionate craftsman who is more than willing to talk about his trade, a quality that lone diners do appreciate to the full.
All dishes will be described and explained in great detail by simply asking politely.
Otherwise, if you prefer to converse with your friends or guests, you may choose a table by the bay window or a private tatami room for more privacy.

The accent is more on quality than quantity with consequent prices.
Sashimi is just perfect and cut the right size for quick tasting.

Fish, when cooked (marlin above), offers another intriguing taste to customers.
The judicious choice of “tare/sauce” and soft Japanese spices alone is an invitation to savour the morrsel.

The small assortment of varied “oden” introduces this typical Japanese culinary experience at its best without encumbering your stomac’s capacity. A great French Chef like Dominique Corby will surely agree with me!

The tempura is a marvel of delicious simplicity and lightness that is best appreciated with one of three Shizuoka Jizake served at Hi No Ki: Shosetsu (Yui Cho), Masu-Ichi (Shizuoka City) and Kaiun (Kakegawa City).

I’m planning to visit the place again soon to see if I could order a vegetarian dinner!

HI NO KI
Shizuoka City, Aoi Ku, Ryogae-Cho, 1-5-2, Grande Maison Ryogae Cho
Tel.: 054-252-2935
Business hours: 11:30~14:00, 17:30~22:00
Closed on Sundays (open on National Holidays)
Cards OK for dinner only

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Wine Tasting at Annam

April 22, 2008 dragonlife 2 Comments

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Thursday 17th of April was the third Thursday of the month and I had not expected drinking wine at Annam Vietnamese Restaurant in Shizuoka City as such tastings are held on the second Thursday of every month!
Not that I would complain, especially in the light that the Missus and I had come back from an unsatisfacory trip to Numazu City!
Annam holds such wine tasting with the help of Nagashima Saketen to demonstrate that Vietnamese cuisine can be appreciated with wine, instead of the usual beer for instance.

The Missus ordered a glass of Blanquette de Limoux, the oldestsparkling wine in the world (Dom Perignon, you are a horned liar!) while I had a draught beer (I did a lot of walking that day, and I needed fluids first!).
The papaya salad made for a perfect snack with the first glass.

The first drink having disappeared within a blink of the eye, I also had the Blanquette while my (?) half ordered Pinot d’Alsace Auxerrois (White, France). Actually as I downed the Blanquette before I could say “Glory be!”, I found myself asking for a St Magdalena (Red-Italy) before anything came up on the table. All simple hearty wines I must admit, but within everyone’s budget and in good accordance with more substantial set consisting of two kinds of Spring rolls, Vietnamese Quiche and other tidbits.

Deep-fried seafood balls,

and large prawns steamed in coconut milk enticed us for a glass of Cuma (White-Agentine) and another glass of the St. Magdalena diligently served by Mr. Hirotaka Sato, the Nagashima Saketen Sommelier on duty that night.
Although a white Viogner (France), a Petit Cep Syrah (Red-Languedoc/France) and a Serre Longue (Red-Roussillon/France) were also on order, we decided to call it a day (a night?) as rain was pouring in earnest outside and had to call a taxi back home.
The wine list changes every month, so I’ll do my best to attend the next wine tasting in May!

ANNAM

Shizuoka City, Aoi-Ku, Tenmacho, 17-9
Tel.: 054-2502266
Fax: 054-2502323
Lunch: 11:30~14:30
Dinner: 17:00~22:00 (last orders: 21:30)
Closed on Mondays and day after National Holidays
Homepage
Credit cards OK

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Shizuoka Izakaya: Katayurimo

April 15, 2008 dragonlife 4 Comments

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Katayurimo is the third member of a triumvirate I have a special liking for in Shizuoka City. I have already introduced the other two, Odakkui and Hana Oto whose “masters” shared dinner with me in the company Mr. Mori at Kodarumatei.
Yukata Mori opened his izakaya (can you guess the connection between names?) in May 2005 and already seems to have acquired quite a following as the place will be full by 21:00.
As he is working on his own with a waiter or waitress to serve a maximum of 9 at the counter and 12 at the tatami tables, do not expect shogun service in spite of his ever-smiling welcome.
It’s all slow food there!

There is plenty to drink, including a fine kome/rice shochu (Acha no Tsubone) by Hana no Mai Brewery in Hamamatsu City who printed a private label for Takayurimo. You will find more shochu, sake and so on to please veryone.

As for local Shizuoka Jizake, it tends to vary almost everyday. I was lucky enough to drink from a bottle of junmai called “Susono Katsurayama Shiro” by Fujinishiki Brewery (Fujinomiya City). I felt the more pleased for it as it was a first!

As Mori-San takes his time carefully preparing your orders, you can usually expect two different kinds of ‘”otooshi/snacks” to come with the first drink order.
I certainly relished the home-made “kuro hanpen/black sardine fish paste” served slightly boiled and cold with a dah of wasabizuke (wasabi pickled in sake white lees), all from Shizuoka Prefecture!

The next snack was “noresore/conger eel whitebait”, usually a specialty from the West of Shizuoka Prefecture, which had to be imported from Fukuoka this time as it is already out of season down here.

Just enough to help me wait for the sashimi of the day!
From top to bottom, left to right:
“Katsuo/bonito” from Shizuoka Prefecture. Soft, tender and juicy!
“Saba/mackerel”. Great freshness, no “fishy” taste whatsoever and plenty of “fat”!
“Houbo/Blue Fin Robin” from Shizuoka Prefecture. A comparatively rare variety in Japan, served in top notch French and Italian restaurants. But sashimi is still best!
“Seguro Iwashi/Seguro sardine”. So fresh and almost sweet. Th e latter morsel was served with orange vinegar from Hamamatsu City instead of the usual shoyu/soy sauce.

I was about to “call it a day” as the night was still very young (I had another “appointment”) when I could not help notice the day’s menu board boasting bamboo shoots cooked in four different ways! I can hear Foodhoe salivating!
I was not the only one to be intrigued as three of my neighbours joined me in querying Mr. Mori about it. The poor (still smiling) gentleman found himself ordered to prepare the bamboo shoots (from Asabata in Shizuoka City) in the four different ways advertised! No way he could escape as we all had de facto agreed to share our orders! Talk about natural unconcerted ganging up!
Incidentally the one I asked for (see above) was the “steak style”: it had been boiled to the right softness beforehand and kept in a cool place. It was first cut to size then cooked and served hot.
You can’t beat a good izakaya when it comes to instant friendship (and hard work for the master!)!

KATAYURIMO
420-0034 Shizuoka City, Aoi Ku, Tokiwacho, 1-4-2, Harada Bldg. 2F
Tel. & Fax: 054-221-4175
Business hours: 17:~24:00
Closed on Mondays and every second Sunday

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Shizuoka Izakaya: Oikawa

April 12, 2008 dragonlife Leave a comment

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Shizuoka is certainly witnessing a remarkable revival of its traditional izakaya thanks to many young(ish) enterprising restaurateurs, but some “old hands” are still leaving their mark on the local gastronomic scene for the benefit of all.

Mr. and Mrs. Yamamoto, who are well into their seventies, opened Oikawa no more than 11 years ago, proving there is no set age to start new ventures!

The popularity of their izakaya has never abated since it opening, and I can tell from personal experience that you had better make reservations on weekends!
One reason for their popularity lies in their proximity to Shin Shizuoka Center, but conveniently located in a fairly quiet side street and less than 15 minutes walk away from Shizuoa JR Station.
The owners and their staff are very warm, if busy, individuals who will take the time to introduce the food and drinks they serve and answer any questions. And if you happen to come from outside our Prefecture you will definitely feel the need to ask a few!

Sashimi are seasonal only, and if I were you I would not bother much with the menu and just ask for the chef’s recommendation of the day. You just cannot make a mistake!
Look at the set we were served last week:
“maguro/tuna”, “Hirame/sole”, “Shime saba/pickled mackerel”, “Shirasu/Sardine whiting” (freshly caught in Suruga Bay) and “Yude tako/boiled octopus”, with plenty of locally grown vegetables.
Now, hungry people will have a field day although they might need a Japanese-speaking friend to help them read all the morsels described above your head, but I would recommend:

“Kara-age kuro hanpen/deep-fried sardine fish paste, a Shizuoka specialty.

Tenpura: the one featured above is “Ashitaba plant”.
Any tenpura of the day should please you as vegetables are supremely fresh and plentiful in Shizuoka Prefecture.

Talking of tenpura, Oikawa is famous for its “Kimchee Tenpura”, a very crispy and tasty invention of theirs!

The “Musubi/rice ball” being enormous, I would suggest you to order them one at a time!

Great traditional atmosphere and food, but the one reason I would take anyone there is their incredible range of Shizuoka Jizake!
Just go through the list below (written down last week, and more to come apparently!):
Shosetsu (1-Yui Cho), Masu Ichi (1-Shizuoka City), Hatsukame (4-Shida Gun), Isojiman (2-Yaizu City), Suginishiki (1-Fujieda City), Shidaizumi (1-Fujieda City), Kikuyoi (3-Fujieda City), Wakatake (1-Shimada City), Morimoto (2-Kikugawa City), Kaiun (1-Kakegawa City), Kokkou (2-Fukuroi City), Eikun (1-Yui Cho), Fujinishiki (1-Fujinomiya City), Takasago (1-Fujinomiya City), and Sanwa (1-Shimizu Ku)!

OIKAWA
Shizuoka City, Aoki-Ku, Takajo, 1-11, Sano Bldg
Tel.: 054-272-6551
Business hours: 17:00~23:00
Closed on Sundays and Mondays

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Shizuoka Izakaya: Hana Oto

April 8, 2008 dragonlife 1 Comment

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In recent years Shizuoka has witnessed the welcome resurgence of traditional izakaya thanks to a merry band of young(ish) restaurateurs such as the owners of Oddakui, Yasatei and Hana Oto (and others that I will visit soon!). They all prove time and again to be true exponents of traditional Japanese gastronomy by going back to the basics and caring about their patrons’ pleasure. These gentlemen and ladies (yes, you heard me right!) are not afraid to serve and promote local products, be they fish, meat, vegetables, sake or other delicacies.

Unearthing Han Oto can become a small adventure in itself as it is tucked in one of those “dark corners” on the ground floor of one the most ancient buildings in the Ryogae-Cho district, the oldest haunt of Shizuoka night owls.
It used to be a “yakitori” until Yuusuke Tozaki and his younger brother, Keisuke, took it over in February 2004.

Great fans of the famous sake manga artist Akira Ose (“Kurabito Claude”), they changed nothing, preserving the ancient and warm atmosphere, only adding their own little touches.

Not only great sake including some jewels from Shizuoka Prefecture (Sugii, Takashima, Oomuraya and Kaiun Breweries for the moment) but also great shochu, including an extravagant real tea and rice shochu by Fujinishiki Brewery (Fujinomiya City) called “Chyakkiri Shi”!
Of course all kinds of spirits, awamori, soft drinks and even wine are available.

Now, Yusuke Tozaki has a special predilection for vegetables, especially from Shizuoka, and the enormous Shimizu Ku green asparaguses I was served sauteed with Chinese XO sauce were absolutely scrumptious! Foodhoe will want to fly there, I can tell you!
Even a vegetarian would have enough reasons to patronize the establishement!
But I am not, I ordered a plate of sashimi:

But before that, I had to taste a great Yamahai by Takashima Brewery in Numazu City with a little home-made pickled wasabi plant.
I could have checked the menu, which is renewed everyday but I let the owner choose for me.

Sashimi were absolutely fresh and delicious.Mind you, when you know the level of fish in this Prefecture it almost becomes a matter of course!
I was served “Mejimaguro tuna”, “Katsuo/Bonito”, raw “Tako/Octopus” and “Kurodai Seabream”.
I’ll let you judge!

The first sake having disappeared without notice I savoured another great Yamahai by Sugii Brewery in Fujieda City.

As I had another commitment I unfortunately had to depart, but the owner would let me go before I tried another beauty called “Tatsuhisa” by Eiku Brewery in Yui that was not on the menu for the simple reason that the owner’s private sake!
Blimey, Gaijin Tonic would never leave such a place! I will have to convince Lojol to accompany me for a lengthier visit next time!

HANA OTO
420-0033 Shizuoka City, Aoi Ku, Ryogae-cho, 3-9, Hoshi Bldg. 1F
Tel.: 054-273-8591
Business hours: 18:00~03:00 (until 05:00 on Fridays and Saturdays)
Closed on Mondays

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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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Izakaya: Kodarumatei

March 21, 2008 dragonlife Leave a comment

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(Mr. Takateru Kodama)

Shizuoka City can be a dangerous place at times.
That is, if you accept an invitation to dining and drinking by a notorious band of Shizuoka Izakaya owners and their staff!
I’ve had the great luck to get to know this particular of jolly men (a lady was supposed to join us but I will have to wait until next time!) through Mr. Ohshiro, the enregetic owner of Odakkui:
Mr. Tozaki and his assistant Mr. Sugiyama of Hanaoto Izakaya and Mr. Mori Katayurimo Izakaya.

Kodarumatei moved to its new location last Autumn and is a very busy place. Needing to reserve a table on a Monday night is certainly a proof of the establishment’s popularity!

I decided to take a back seat as far as ordering was concerned. After all those guys know their stuff!
Sashimi was quickly agreed upon and we were brought this grand plate that would attract Chuckeats‘ attention! simple, tasty and sublime! Shizuoka Prefecture is blessed with one of the richest sea in Japan, and all of the fish were caught the day before off our coast!

Kodarumatei is renown for its selection of sake, including some great brews from Shizuoka Prefecture: Kikuyoi, Suginishiki, Kaiun, and others depending on arrivals. one more reason to patronize this establishment!

Now here is food that would have Foodhoe and Gaijin Tonic coming running! Apparently deep-fried minced chicken balls and pork brochettes are a must in this establishment and I totally agree!

Vegetables are certainly not forgotten as demonstrated by some great tempura and salads that would please any vegetarians!

But my pick of the day was the grilled whalemeat steak presented cut on a simple dish. Simply crumptious!

We could not resist our carnivorous instincts and oredered an extra dish of sauteed beef.

As I was limited timewise on that first encounter, we agreed to call it a day (actually my new friends went “next door” after sending me off! I told you Shizuoka City could be a dangerous place, didn’t I?), But I can assure this newfound friendhip will lead to some memorable outings in the future!

Kodamarutei
Owner: Mr. Takateru Kodama
420-0835 Shizuoka Shi, Aoi Ku, Yokota Cho, 2-1, YY bldg., 2F
Tel.: 054-2728833
Reservations advised

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Red Plum Liqueur: Ribaishu by Hamamatsu Brewery

March 3, 2008 dragonlife 3 Comments

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This is a fairly extraordinary liqueur that Gaijin Tonic is going to scream about when he learns that it can be bought only at Hamamatsu Brewery shop as they only make very small amounts of it!
It is made from red plums growing in the vicinity and contains no colouring or taste additives whatsoever. Though it is fairly sweet, the fair amount of alcohol (14~15 %) makes it a solid liqueur which can be appreciated on the rocks or, like the Missus did, mixed with a dry white wine to be called “Hamamatu Kir”!
You had better reserve the next batch!

“Ribaishu”/Red Plum Liqueur
Alcohol: 14~15%
Red plums extract, Japanese plums extract, kome/rice shochu. Natural sugars.

Tenjingura/Hamamatsu Brewery Co. Ltd.
430-463-3851 Hamamatsu City, Naka Ku, Tenjin Machi, 3-57
Tel.: 053-4616145
Fax: 053-463-3851
HOMEPAGE (Japanese)
Business hours: 10:30~21:00
Closed on Tuesdays