Tag Archives: Shizuoka

Bryan Baird’s Newsletter


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Baird Beer & Taproom Events Bulletin 2008 #18
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Dear Taproom Friend & Baird Beer Enthusiast:

Lest anyone question our determination to fully quench your summer thirst, we are releasing three more beat-the-heat seasonal beers: Export Lager, Queen & Country Pale Ale and Asian Beauty Biwa Ale.

(1) Export Lager (ABV 5.3%):

Brewed in the tradition of Dortmund-style export lagers, Baird Export Lager combines a huge depth of flavor with a brisk and refreshing character. Less fragrant in hop character but brawnier in malt body than a pilsner, Baird Export Lager is a supreme thirst quencher. Drink it side by side our Cool Breeze Pils and your tastebuds will experience a demonstration in subtle flavor differentiation that simply can’t be conveyed in words.

(2) Queen & Country Pale Ale (ABV 5.1%):

The heritage of the Pale Ale / Bitter style belongs to the British. American craft brewers have irreverently taken over the style with a boldly, and generally citrusy, re-interpretation. Baird Rising Sun Pale Ale slots into the irreverent American re-interpretation category. Queen & Country, on the other hand, is our tip of the hat to the British forerunners. Darker in color, earthier in hop aroma and more noticeably malty in body than Rising Sun, Queen & Country Pale Ale is a pintful of pleasurable beer history. Once again, a direct taste comparison between the two is a better lesson in Beer tasting 101 than we could ever hope to provide in words.

(3) Asian Beauty Biwa Ale (ABV 5.1%):

Biwa is “the small, yellow, edible, plum-like fruit of the loquat tree.” We had no idea what is was until our partner-friend-carpenter, Nagakura-san, brought some in last year for us to taste and then brew with. It is an extremely subtle fruit that harmonizes sweetness with tartness. Biwa Ale is krauesened at packaging and the character in the glass is a spritzy, effervescent and delicately firm one — like a true Asian Beauty!

All three brews are being poured from the taps of our Taprooms in Numazu and Nakameguro. Export Lager and Asian Beauty Biwa Ale are available in both draught and bottle (633 ml) at fine Baird Beer retailing pubs and liquor shops throughout Japan. Queen & Country Pale Ale is draught only and available in extremely small quantities.

Cheers!

Baird Brewing Company
Numazu, Japan
HOMEPAGE

Shizuoka Beer 6/2: Bryan Baird Brewery


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I will never be able to praise Bryan Baird in Numazu City enough for contributing so much to beer and micro-brewing in Japan!

This is only my second “official tasting”: “Angry Boy Brown Ale”
(I made a point not to read Bryan’s own comments. There might be quite a discrepancy between the two of us!)

Bryan Baird Brewery: Angry Boy Brown Ale
Draught/nama Beer
Ingredients: Barley Malt, barley, hops, yeast.
Alcohol: 6 degrees
Contents: 300 ml

Clarity: smoky
Colour: rich dark brown-orange
Foam: very long head, great long-lived foam
Aroma: Oranges. Yeast. Strong and sharp
Taste: Comparatively shart tail. Tangy oranges lingering on at the back of the palate. Steady. Solid. Oranges, lemons, grapefruits.Dry. Welcome acidity.

Overall: Another beer suited for any food, especially meat, sausages and the like. Can be appreciated cold in summer on its own, though. Refreshing and very satisfying. Funnily enough I enjoyed eating Carr’s Whole wheat Crackers with it!

HOMEPAGE

Today’s Bento/Lunch Box (21)


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This is mid-summer in Shizuoka, and as far as the weather is concerned it is a bit too hot (over 35 Degrees Celsius) and humid (over 85%)!
Light meals have suddenly become more welcome than those “stamina” lunches!

It actually also means more boxes and equipment. I have mentioned before tah Japan has come with some great Tupperware-style boxes. They are very light, rigid, solid and easy to close with a single push. Perfect for picnics, too!

Instead of rice, the Missus prepared “soba/buckwheat noodles”. The cucumber are home-made light pickles. The chopped leeks are for the soba dip/”tsuyu” inside the small round box. The tube contains yuzu/lime-flavoured wasabi paste to be mixed with the tsuyu, too. A hard-boiled egg was provided for needed calories,

with a green salad topped with “shabu shabu”/thin slices of pork poached in slightly salted water, cooled and seasoned with sesame dressing and sesame seeds. Some sliced home-made mini melon pickles and more home-made cucumber pickles.

The dessert consisted of “nashi/Japanese pear” slices. Crunchy, bursting with juice and delicious, they make for the perfect Summer dessert!

Robert Yellin Mishima Yakimono Gallery Newsletter


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Greetings from Mishima,

Today is August 1st and hard to believe two months of the summer have already passed. For kids in Japan though it’s basically just beginning as the summer vacation just began last week.

No matter where you are–and how young you are–we hope you are having a delightful and happy summer…in the northern hemisphere!

A few weeks ago I drove four hours to visit Hamada Tomoo and select some new works that he had just unloaded from the kiln. As I noted in my brief description online, Hamada Tomoo(b.1967) is a fine Mashiko potter expanding the tradition of which his grandfather Shoji made famous; his father is Shinsaku. Tomoo studied sculpture at Tama Art University before returning to Mashiko. He’s already established himself in Japan with numerous exhibitions including Mitsukoshi, Tokyo, and he was part of a three generation (Shoji-Shinsaku-Tomoo) exhibition at the Asahi Museum, Kyoto. I like his work–and know he’s an important potter for Mashiko–because its fresh for Mashiko using the same traditional materials his father and grandfather used. Tomoo has a keen sense and already since we last offered works he’s taken his art to a higher level. A few years ago a US museum director and I visited Hamada and now his work is in the museum’s collection. We hope a Hamada Tomoo piece will find its way into
your collection as well.
Here are the links to view the exhibition:
1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12

Please note additional photos or information will gladly be sent upon request.

I’ve also been adding scenery photos in many listings to give visitors a sense of place where we are and also just to enjoy the beauty of Japan. Also, as some know, there are often advance
preview photos of works to be offered soon.

As always thank you very much and all the best from Japan.

Clear skies,

Robert Yellin
Robert Yellin Yakimono Gallery
www.japanesepottery.com
www.e-yakimono.net

Italian Cuisine: Via Del Borgo has re-opened! (2)


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It finally took us almost three weeks to arrange our maiden dinner at recently re-opened Via Del Borgo in Shizuoka City just by Tokiwa Park.
Apparently it has already become the “new” place to visit and did well to reserve a table for the three of us. I can guarantee you that the staff of five were working full steam all evening!
Alright, I’ll cut all the prose and keep to what we tasted for our first dinner. Expect more in the near future as their menus are exclusively seasonal!

Via Del Borgo has a good cellar open for all to see. To ease the waiters’ task we just entered it, chose our wine and handed it at the counter for opening and serving!
The first bottle was a red, 2004 Rosso di Montalcino, Mastroianni, Toscana/Sangiovese.
A bit tart at first, it came around very quickly with red fruits after a little airing.

For the antipasti we chose a very simple, delicious buffalo Mozzarella with “fruit tomatoes” grown in Shizuoka Prefecture,

a seasonal vegetables terrine and octopus millefeuille combination,

and Roman trippa (cow’s intestines and stomach) with Peccorino cheese.
That disappeared very quickly with the wine as we chatted along and realized we had to go back to the cellar!

We discovered a very solid 2006 MAMURI, Nero D’Avola from Sicilia.
We asked for a decanter and aired it a little at a time. Just perfect for the Primo Piatti!

Saffran Risotto. Absolutely superb. We made a point to order some home-made bread to scoop the sauce!

Puttanesca Linguine with Orida Aubergines (egg-plants) grown in Shimizu Ku (practically next door!). We had a little fight with the aubergines as we had decided beforehand to share everything and taste as many dishes as possible!

Taliorini with Guinea Fowl ragu (ragout) and vegetables. A find as the combination of small bits of guinea fowl and lotus roots made for such an intesting crunching experience with the al dente pasta!

And it was back to the cellar again! Alright, we did not drink it all as we had chosen it to share it with the staff! 2004 Roccamora Schola Sarmenti. Very rich red, almost rural in concept with plenty of red fruits again.

Secondo Piatti:
Milanese Veal Schnitzel on the bone. The veal came all the way from Ibaragi Prefecture. From then on, I took care of the cutting/carving! I will have to try this veal again all by myself!

Tokushima Prefecture “Awaodori” Chicken (probably the best in Japan!) Roast. I did cheat a bit and cut myself a larger share!

Skillet lamb on the bone. Would you believe that a normal serving is three cuts and that we were three of us! Juicy, tender, a delice!

Sorry, but by then we had spent three hours at the restaurant and were full. The desserts will have to wait until next time!

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)

Shizuoka Beer 3/5: Oratche Wind Valley Brewery Dark Lager Praha


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Coming back at my office after an afternoon spent on having students take a final exam, I could not resist from opening a bottle that I kept for such emergencies in the fridge. After all it had been a long stuffy day and I still had three hours to wait until dinner!

Windy Valley Brewery Dark Lager Praha

As usual with Oratche this is another organic beer using wheat malt.
It is unfiltered and should be kept in a cold environment because of its live yeast.

Clarity: slightly smoky (unfiltered)
Alcohol: 5.5%
Colour: Dark coffee
Foam: Long head, good medium bubbles
Aroma: Fresh, light, dry. Oranges, bread
Taste: Short tail. Dry and heady. Refreshing. Lighter than expected. Oranges, caramel, bread. Drinks well with food, especially cheese.

Overall: A beer fit for dinner in the heat of the summer. To be enjoyed in the evening after a long day’s work! Don’t be fooled by its dark colour. It is not a porter. Typical Oratche’s brew.

Oratche
419-0105 Tagata Gun, Tanna, 349-1
Tel.: 055-974-4192
Fax: 055-974-4191
Homepage (Japanese)

Sushi Ko: Sashimi and Sushi (revisited)


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Thursday! If everything goes well (Rowena, don’t start shooting!) t means eating out with the Missus.
Well, no surprise at all, as she requested we visited that (ver) old favourite of ours, namely Sushi Ko Restaurant in Shizuoka City!
No need to explain anything. Let’s keep to the basics and explain some of the morsels we ordered (not all, as it would become a boring repeat!).
Above is “Ika Somen/cutte fish cut very thinly, hence the name “somen/thin noodles”. The cuttle-fish variety is “Yari Ika/Halberd cuttle fish or calamari in Italian”.

“Sanma/mackerel pike”, a seasonal fish, although tis particular one came from Hokkaido. We shall have to wait until September for the Shizuoka specimen!

“Shima Aji/Saurel variety”. Another seasonal fish. Almost sweet!

We could not resist from ordering that very special maki/roll: “Piri kara hotate maki/hot scallops roll coated with “tobiko/flying fish roe”. That one is for you, Allison!

Finally, my favourite (my wife tends to shun it!): Japanese Foie Gras/Ankimo-Frogfish Liver!

Naturally I will spare you such details as French Chardonnay wine for the Missus and Shizuoka sake for me (I know, I know…). If you come to shizuoka,make a point to contact me! 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 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

Chocolat Fin: Japanese Dessert/Matcha Zenzai


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Shizuoka Prefecture happens to produce no less than 70% of the total green tea in Japan.
“Matcha/抹茶” is powdered tea of the highest quality made with leaves exclusively hand-picked.
“Zenzai/ぜんざい” is a traditional dessert usually consisting of hot shiruko (azuki beans soup), oranges, apricots, cherries, chestnuts and “shiratama/white balls”=balls of rice powder mixed with water (see below).

Now, this creation is obviously a French-style confectionery variation thought up by a Japanese chef.
The first green layer consists of matcha mousse and sweet boiled azuki beans.
It is then overlaid with “anko/sweetmeatmade with azuki beans” (see below).

A macha jelly cube and a honey-water jelly cube have been introduced beside the anko, before bee overlaid “shiratama”.
The top is decorated with matcha jelly cube, strawberry slice, orange wedge and more azuki beans.

A typical Japanese Summer dessert revised the Fench way!

Chocolat Fin
Shizuoka City, Aoi Ku, Takajo Machi, 1-3-7 (2 minutes walk from Shin Shizuoka Center)
Tel. & fax: 054-2516321
Business hours: 10:00~20:00

Also: Shizuoka City, Aoi Ku, Shin Shizuoka Center, Basement 1F
Tel.: 054-2215878

Tomii: Sashimi Sets


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Last Friday, I finally kicked myself into visiting my favourite Japanese Cuisine Restaurant after a long absence, namely Tomii. As I had a couple of commitments later in the evening I opted for one of their renown sashimi sets.


As I had come early enough, I had all freedom to take a couple of pics of the chef at work!

As shown on above picture, the sashimi set I was served consisted of:
Makogarei/Halibut Variety (on a shiso leaf), Hamo/lightly boiled pike conger eel (decorated with shiso flowers, Rowena!), Akami/lean tuna, Madai/seabream, Uni/Sea Urchin and Aka Ika/red cuttlefish.


I was still a bit hungry and espied the Gyuusashi/Raw beef on the menu!

I just could not resist it!
Served with two small plates of soy sauce, some grated ginger, grated garlic and thinly chopped thin leeks, a pure delice!

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
HOMEPAGE

Bryan Baird’s Newsletter


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Baird Beer & Taproom Events Bulletin 2008 #17
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Dear Taproom Friend & Baird Beer Enthusiast:

The enduring persistence of this year’s rainy season at last has abetted and the sultry heat and torporific humidity of a Japan summer are upon us. Fear not, though, for the most refreshing and revitalizing antidote to this seasonal languor is being released today: Baird Cool Breeze Pils.

Cool Breeze Pils 2008 (ABV 5.0%):

Bohemian in style, cleanly malty in body, and coquettishly floral in aroma, Cool Breeze Pils registers on the imbiber like a fresh ocean breeze does on the perspiring body of a mid-afternoon sunbather. Cool Breeze Pils is dry-hopped in tank, unfiltered, and re-fermented and naturally carbonated in package where it has undergone a 6-month maturation. The result, we believe, pays handsome tribute to the glorious history of this storied lager beer style.

Cool Breeze Pils is now pouring from the taps of our Taprooms in Numazu and Nakameguro, as well as at other fine beer establishments throughout Japan. 633 ml bottles also are available for purchase direct from our estore (www.bairdbeer.jp) and through our fine network of Baird Beer retailer liquor stores in Japan.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

LE CAFE-LABO: Classic Cakes (5)


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The Summer has finally fallen on us with its intense heat and humidity.
This is a time when confectioners have a hard time concocting creations that will both keep fresh long enough and satisfy cake lovers’ craving for lighter fare.

Le Cafe-Labo, which seems to grasp the demand for such desserts has just come up with a delicious answer.

Its name is pretty staightforward: Passion Fruit Jelly.
But it is certainly more than that!
As seen on the pic above, it has been conceived into two distinctive layers, allowing you either to savour one at a time or to plunge your spoon to the bottom and come up with a tasty mix.
The top half is made with Mascarpone Cheese, a little flour, milk, sugar and jelly. Lighter than expected and just sweet enough.

The lower half is true passion fruit (they usually come from Okinawa Archipelago or Yakushima Island) processed into a reasonably solid jelly containing small wedges of Japanese Summer Oranges (the bigger slightly tangy variety). It is running all over the place like most industrial jellies. You can “dig” into it for your pleasure! And it is healthy!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho

Douman Crab at Suehiro-Hamanako no Megumi Sushi Restaurant


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“Douman” is the name of a very rare crab of fairly large proportions exclusively caught in Summer in Lake Hamana, Shizuoka Prefecture.
Fishermen will be lucky if they manage to find 2 or 3 specimen caught in their nets in a single day for the whole lake!

It has become one of the symbols of the area as demonstrated by the rice/kome shochu of the same name brewed by Hamamatsu-Tenjingura Brewery/Distillery in Hamamatsu City.
Consequently only a few privileged establishments may serve it from time to time.
One such place is Suehiro-Hamanako No Megumi Sushi Restaurant, a little secret place of mine.
As introduced in other articles, it is tucked away from the city bustle south of Hamamatsu JR Station.

I make a point to reserve a seat or two before I visit them as hey will make sure to keep a bottle of Shizuoka Sake just for me.
Last Friday, they just happened to have an excellent bottle from a favourite Brewery of mine, namely Hatsukame in Okabe Cho.
That particular brand, called “Fujisan”, is a honjozo made with rice from Toyama Prefecture and yeast from Shizuoka Prefecture, perfect in summer with sushi and seafood!
Light food was on order as it had been an excessively hot day now that the rainy season is finally off our heads.

Pickled myoga, and ham and avocado salad were perfect with the first couple of glasses of chilled sake.

With a kitchen conveniently closed away, Suehiro has the knack to serve the right mixture of sashimi, sushi and cooked fare which ensures you will not leave the place worrying about a still empty stomach.
Mind you, this is an expat notion which does not count for the Japanese habit to visit at least two or three different places in the same night.
We opted for some akami/lean tuna and suzuki/seabass sashimi and a plate of Hamana Lake prawns deep-fried inside Spring rolls.

Finally we were ready for the Douman Crab!
My friend took the opportunity to order a glass of shochu of the same name while I gamely took care of the sake.
In Hamamatsu City they just serve it steamed as it is without any dressing or seasoning.
And our half (can you imagine the price of a whole one?) did not need any whatsoever. It came very full of so soft, tasty, even sweet meat that you naturally take your time savouring a little at a time with chopsticks. Forbid a fork or spoon!
I’m afraid this will be my first and last time I experience such a delicacy. That is unless Suehiriro calls me (and other customers?) next time they chance upon one (two would be impossible, so do not plan a party!)

We still hjad one more morsel before we left for the Liquid Kitchen, a bar held by a cricket friend of mine: Hamana Lake anago/conger eel and ikura/salmon roe sushi.
As this restaurant always comes up with local delicacies on a purely seasonal basis, I wonder what will compel me to visit it again!

SUEHIRO-HAMANAKO NO MEGUMII AJI
Hamamatsu City, Naka Ku, suyama Cho, 360-6
Tel.: 053-452-6288
Business Hours: 11:30-13:30&17:00-22:00
Closed on every Wednesday and second Tuesday
HOMEPAGE (Japanese)

Today’s Bento/Lunch Box (21)


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Back to work after a long week-end holiday (yestrday was a national holiday). This is real time for simple “stamina” bento, what with the heat (over 35 degrees Celsius) and humidity (over 80%). One has to make sure to stock enough fuel for the day, and that does not entail fluids only!

Consequently, the “main dish” consisted of loosely packed sushi balls/nigiri containing deep-fried pork/tonkatsu, the whole rolled inside perilla/shiso leaves. As for the rice itself, it had been steamed with home-made pickled Japanee plums/umeboshi. The pickles in the centre are home-made cucumber pickles.
Plenty of greens for the side dish, and a fresh, very large, apricot from Nagano Prefecture (They apparently are grown here yet!) for the sugar fix!

Took some time to eat, though!

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


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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)

Shizuoka Izakaya: Ukidono


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Ukidono is difficult to classify: in all honesty, it does not qualify as an Izakaya or Kaiseki (Japanese traditional) Restaurant. This is the kind of establishment that would deserve a visit from such Gastronomes as Chuckeats, Very Good Food, Luxeat and Dominique Corby.

The entrance to the actual restaurant bears nothing special about it, although it is part of the whole Fugetsuro Complex including the abode of the last Tokugawa Shogun, Tokugawa Yoshinobu.

One of the annexes was transformed seven years ago to accomodate a better-class izakaya, but still cheaper than the unaffordable Fugetsuro Restaurant, a renown, if somewhat old-fashioned, kaiseki restaurant across from Shizuoka JR Station.

One may opt for a cozy, almost private room

or even better (in my own view), the outside “corridor” along the inside of the building where you sit on high stools against a high wooden counter admiring

the inner view on the famed Japnese Garden! If you are lucky, you will be offered the intimate view of guests and kimono-clad ladies walking on the narrow bridge on their way to one of the private guest houses.

Although the food is of very high quality, the main attraction is the Shizuoka Sake List.
Apparently, they store more than a full thousand kinds of sake in their basement, featuring most of the Shizuoka Breweries.
Last week they ahd the following on offer:
Aoitenka (Yamanaka Brewery, Kakegawa City), Eikun (Yui Cho), Kikuyoi (Aoshima Brewery, Fujieda City), Kaiun (Doi Brewery, Kakegawa City), Fuji-Takasago (Fujinomiya City), Shidaizumi (Fujieda City), Isojiman (Yaizu City), Chuumasa (Yoshiya Brewery, Shizuoka City), Shosetsu (Kansawagawa Brewery, Yui Cho), Kokkou (Fukuroi City), Oomuraya (Shimada City), Hakuin Masamune (Takashima Brewery, Numazu City) and Haginishiki (Shizuoka City)!
You can order the sake by the “ichi go” flagon (180ml. from 924 yen), as a tasting set of three diferent brews (from 1,386 yen) or by the bottle.

One can choose the easy way by ordering one of the four courses (3,465~9,471 yen), although the card would be far more fun and would probably come out cheaper if you are two or more.

For raw fish amateurs one may fancy it in salads, such as the hirame konbujime/sole marinated in seaweed as above,

or even better as a full sashimi set as above:
From top left clockwise:
Thin slices of Isaki/a variety of grouper typical of Suruga Bay intersped with thin slices of lemon, Akami/Lean tuna, Suzuki/Seabass, Hirame/Sole, Chutoro/semi-fat tuna and Hirame Konbu Jime/Sole marinated in seaweed (different method from above).

Frankly speaking, I will need to visit the place a few more times before I can do it justice!
Incidentally, Ukido includes a very reasonable hotel with full amenities I will try to report on later!

Ukido
Shizuoka City, Aoi Ku, Koyamachi, 11-1, Fugetsuro
Tel.: 054-2520131
Business hours: 11:30~15:00; 17:00~22:00 (until 21:00 on Sundays)
Closed on Mondays
Credit Cards OK