Tag Archives: Tourism

観光, Fashion, Fashionistas, Shizuoka, Tourism

Japanese Ladies Fashion in Shizuoka 47: Ethnic for the Fall and Early Winter!

September 7, 2012 dragonlife Leave a comment

Bright colored patterns are coming back with a vengeance to Shizuoka City!
Especially patterns inspired by ethnic (other Asian countries) design.
They are very popular with not so young ladies and can be worn at any time of the day or night, and even at parties!

I don’t know why, but these patterns and colors remind me of photographs of tribeswomen in Northern Thailand!

As for these they remind me of Southern Pacific islands!

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

観光, Fashion, Fashionistas, Japan, Japanese fashion, Shizuoka, Tourism

Japanese Ladies Fashion in Shizuoka 46: Snow White?

September 7, 2012 dragonlife 1 Comment

Mo, although the skin of this young lady was incredibly white, she wasn’t an albino (very rare in Japan!)!
Her hair was not bleached but dyed as it had a nice lustre to it!

She was also incredibly fit, and I had a hard time following her from the other side of the street discreetly until I could take a pic of her even from the back!
Were I younger she might have been my type! LOL

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Barbecue, Brochettes, 美食, 里芋, 観光, 豚肉, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French BBQ: Japanese Hamburger Lunch at Brochette Restaurant in Shizuoka City!

September 3, 2012 dragonlife 6 Comments

Service: Very friendly and great explanations
Equipment and facilities: Great overall cleanliness. Superb Washroom
Prices: Reasonable
Strong points: Great use of local meats and Vegetables. Very healthy BBQ and brochettes. Excellent reasonable wine list.

Brochette means “Kushiyaki/串焼き” in Japanese. One could say they mainly serve BBQ-style meat and vegetables on skewers for dinner. But it is not limited to that. They actually serve very reasonable full lunches!

Located along a very busy street in Shizuoka City, it is actually owned by a Driving School Company! Talk about diversifying!

Especially at lunch have a good look at the menu board outside!
But it is always a good idea to reserve as the place gets full within 30 minutes!

Once inside you will be handed very practical menus with photographs and clear price indications!

They also a special bargain lunch for every day of the week!

Brochette is very much a bistro-style establishment with many tables, one private room and 2 seats at a counter.
And it is entirely non-smoking at lunch time!

Chef Yoshinori Yanagisawa/柳沢義憲 ably helped by Sommelier Tomohiro Sugiyama/杉山友啓 prepares food with carefully selected vegetables and meat mainly from Shizuoka Prefecture!

A single look at the refrigerated display will convince you!

I love Japanese-style open hamburgers! They call them “Hambaagu” here!
So I opted for the 100% beef home-made hambaagu steak lunch set at a very reasonable price!

Onion consomme soup and fresh vegetable salad.

French bread and olive oil.
You can ask for plain rice instead.

The open hamburger with a demi-glace onion sauce and three kinds of vegetables served sizzling hot on its thick iron plate!

Not only the Japanese, but any Westerner will love mixing the mashed potato with the delicious sauce!
And it is so reasonable!

Look forward to the dinner report!

FRENCH BBQ/BROCHETTE
Shizuoka City, Aoi Ku, Ryogae-Cho, 2-7-12, Takinami Bldg. 1F (along the Egawa Street)
Tel.: 054-252-1700
Opening hours: 11:30~14:30, 18:00~23:00
Reservations highly recommended
Parties welcome (reservation requested from 4 people)
Cards OK (for dinner only)

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 観光, 魚, 農業, Fish, Food, Fujinomiya City, Gastronomes, Gastronomy, Iwana, Japan, Japanese Gastronomy, Rainbow Trout, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Trout, Trout Farm

Japanese Restaurant: Rainbow Trout & Iwana Trout at Kagetsu in Fujinomiya City!

August 31, 2012 dragonlife Leave a comment

Service: Very kind and discreet
Facilities: Traditional but very clean. Old but clean washroom
Prices: Appropriate~slightly expensive
Strong points: Authentic traditional Japanese gastronomy mainly based on local products, especially fish and vegetables. Excellent sake list.

Last Tuesday after our visit to Kakishima Trout Farm we visited a local Japanese restaurant for lunch which had been recommended to us by Mrs. Izumi Iwamoto as they serve fish raised by her company: Kagetsu/花月!

Before entering the restaurant take a good look at its surroundings!

Traditional entrance.

Let’s have a peek at the little garden outside…

Some of the stones are lava blocks from Mount Fuji!

Intriguing antiques…

Once inside you will be greeted by a big trout!

A very traditional Japanese interior!

Fresh green and white goya/bitter melon from their own garden kindly offered to whomever wants them!

The eight of us had ordered the “o-tsukuri lunch set/sashimi lunch set”.
We were first served chilled red shiso/perilla leaves juice to quench our thirst on this very hot day!

Home-made pickles including white goya.

Chilled tougan/冬瓜/Winter melon.

Iwana/岩魚/Japanese char both as sashimi and cooked (chilled) with its skin!

Deep-fried Nijimasu/虹鱒/Rainbow trout with deep-fried egg plant and salad!

Extravagant fish to deep-fry. Absolutely yummy!

Most of the vegetables come from their own garden, including the mini tomatoes!

Rice and miso soup with plenty of seaweed, even that far from the sea!

For dessert chilled nashi pear with home-made aka kokemomo/赤コケモモ/Japanese cranberries jam!

The restaurant keeps and feeds their own batch of Kakishima Trout Farm fish in a special tank in their garden behind to insure perfect freshness!

KAGETSU/花月
Fujinomiya City, Yatate Cho, 737
Tel.: 0544-23-4141
Opening Hours: 11:30~14:00, 17:00~21:00
Closed on Mondays

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Must-see tasting websites:

美食, 虹鱒, 観光, 魚, 鱒, Fish, Food, Food Health, Fujinomiya City, Gastronomes, Gastronomy, Iwana, Japan, Japanese Gastronomy, Rainbow Trout, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Trout, Trout Farm, 岩魚

Rainbow Trout, Iwana Trout & Sakura Trout at Kakishima Trout Farm in Fujinomiya City!

August 30, 2012 dragonlife 2 Comments

Iwana Trout!

Last Wednesday I travelled all the way up to a site 700 meters high on the slopes of Mount Fuji in Fujinomiya City to visit arguably the best Trout Farm in Japan (there are 4 more companies in Fujinomiya City alone!) in the company of Chefs and Farmers from Central Shizuoka Prefecture who have just created a group called “Wasabi No Kai” to promote good food from production to the table!

The Wasabi No Kai” group of chefs (French, Italian and Spanish gastronomy in this case) a wine shop owner and a farmer from Fujieda City in discussion with the the President of Kakishima Trout Farm.

Mrs. Izumi Iwamoto/岩本いづみ!

It was another blistering hot day even in the morning with temperatures in the middle 30’s, but it did not prevent Mrs. Izumi Iwamoto, the 2nd generation owner of Kakishima Trout Farm, to take us on a grand tour of the premises with a wealth of explanations and information!

The fish farm was established 35 years ago in Fujinomiya City (the company has two other farms in Kannami and Izu City with a total of 8 staff) in a spot located at 700 meter altitude on the slopes of Mount Fuji because of the constant access to natural water at a constant temperature around 12 degrees for an ideal environment for fish farming.

One just has to take the water from the abundant waterfalls and streams nearby!

The water is funneled into concrete open-air tanks covered with nets to protect them from birds and falling leaves in particular.

The water goes through nets at the entrance of each tank to filter any debris out.

The water is then allowed to flow constantly through the tanks.

The water is finally released back into the nature.
The water will never be used twice or allowed to stagnate, ensuring the safety of the fish and their meat.
Thanks to this constant help from the nature a great load of the work is taken off the staff’s shoulders who are constantly busy feeding the fish, repairing the nets, cleaning the tanks, clearing the surroundings and what else!

All the nature surrounding the farm is free from any agrichemicals or pesticides which might find their way into the water!

Enormous iwana up to 2 kg apiece!
It takes no less than 2 years to bring such a fish to maturity!

TKaushi Trout Farm breeds Iwana Trout/岩魚/”Rock Fish”, an indigenous Japanese branch of char, Niji Masu/虹鱒/Rainbow trout and a small number of Sakura Masu/桜鱒/Cherry Trout. The annual total production (including the other two farms) is 200 tonnes.

A 2-kg Iwana!

Rainbow trouts!

It is dawn to dusk work, even for Mrs. Iwamoto who had woken up at 5:00 a.m. to feed the fish in the company of her son before welcoming us for her interview!

Not only the fish has to be prepared for delivery (with plenty of ice in summer!) in safe packaging every day but also live to many fishing ponds all over the nation! Actually they are the only company in Japan capable to provide live fighting fish for the pleasure of anglers and gastronomes!

But for all the ideal natural environment and the daily care the main concern is feed!
And 35 years of experience and personal research were certainly not too much.
They used to produce their feed with half of it home-made and half bought, especially Peruvian anchovy.

But due to the price increase and quality decrease of the latter they decided to use Japanese meal (Yaizu bonito for example) for better and safer traceability.
Trouts are voracious fish and they have to be fed every morning!

The feed is a strict and constant mixture of higher quality fish, wheat, vitamins and natural salt.
No shortcuts like oily or fatty components are used to accelerate the growth of the fish.
From this very year all feed is completely natural, even including cocoa husks for polyphenols!
Mrs. Iwamamoto is always carrying a colormeter with her to check the color and leanness of the flesh of their fish!

But even so, nature itself can bring all these efforts to produce extravagant fish to nought: a particularly ferocious typhoon carried away or killed all the fish two years ago!

Iwana Trout at Kagetsu Restaurant in Fujinomiya City!

Kakishima Trout farm fish are gaining a greatly deserved celebrity in our Prefecture and are recognized as Shizuoka Prefecture Agricultural Products by the Government and gastronomic restaurants are hurrying to better know and acquire their fish!
Expect to find their fish in coming reports on local restaurants!

KAKISHIMA TROUT FARM Co.

Office: 419-0115, Shizuoka Prefecture, Tago Gun, Kannami Cho, Shinden, 125-1
Tel.: 055-970-3031
Fax: 055-970-3032
Mobile: 090-6942-3438 (Mrs. Izumi Iwamoto)
Mail address: izumi_iwamoto@kakishima-troutfarm.com

Main Farm: 418-0108 Shizuoka Prefecture, Fujinomiya City, Inozo, nakamura. 495-1
Tel.: 0544-52-0181
Fax: 0544-52-0216

HOMEPAGE (Japanese)

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French Gastronomy with Shizuoka Products at Tetsuya Sugimoto (Summer 2012)

August 17, 2012 dragonlife 2 Comments

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

Map (Japanese)

If one wants to know what could be possibly created as French Gastronomy with mainly Shizuoka products whatever the time of the year, Tetsuya Sugimoto in Shizuoka City must be the reference in spite of the fierce competition from like-minded chefs all over the Prefecture.
Since pictures and simple explanations are better than a long and heavy prose, let me relate you my visit for lunch the other day!

The entrance sports a great noren/Japanese entrance curtain bearing the name of the restaurant!

Tetsuya Sugimoto has just celebrated its 3rd Anniversary!
Have a good look at the blackboard for seasonal offerings.
If you can’t read Japanese, no worries. Chef Sugimoto will be glad to explain everything in detail with a rare passion!

Look at both sides of the blackboard!

Although Tetsuya does everything by himself from purchasing his ingredients to cleaning the place spotless every day he still finds the time to add his personal touch to the entrance!

All these decorative vegetables past the door are organic!

Poached “Bioran” egg (by Mr. Shimizu in Shizuoka City) and delicious Hokkaido urchin on a cold jelly soup made with vegetables and agar from Shizuoka prefecture!

Aji/Horse mackerel Tartare on organic tomato with amazu/sweet rice vinegar dressing!

The horse mackerel was caught in the Suruga Bay, the richest sea in Japan.
The flowers are edible and organic!

Serrano Jamon ham from Spain astride a green eggplant!

From another angle!

I felt like a voyeur when I took a picture of the green eggplant! LOL

Anago/Conger eel (a fish which made Western Shizuoka famous all over Japan) on zucchini and tomato and topped with zucchini parpadelle.
All vegetables are organic and local!

From another angle!
The sauce is balsamico-based.
Tetsuya went as far as deep-frying the conger eel backbone and place it between the fish and the tomato for an intriguing crunchy surprise!

Beef bred by Mr. Mineno in Hamamatsu City atop organic vegetables.
Testuya obtained this superlative meat after mmeeting the breeder in person in his farm!

The beef! Look at that color and texture! Extravagant!
The sauce is Banyuls wine based!

Always brace yourself before discovering desserts at Tetsuya Sugimoto!
There is always a surprise in store to throw you out of your seat!
This time:
Mousse cake made with passion fruit grown in Mariko, Shizuoka City.
The pips of the fruit were dried, grilled and crushed for the topping!
As for the ice cream it was made with porter beer crafted by Hamamatsu Tenjigura Brewery in Hamamatsu City!

Do I need more to say?

To be followed…

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

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美食, 観光, 魚, 魚海の幸, 農業, Fish, Fish Markets, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Seafood & Agricultural Products at Shizuoka Ryuutsuu Auction Market

August 13, 2012 dragonlife 2 Comments

This morning I had the occasion to visit for the second time only in no less than 36 years the Shizuoka Ryuutsuu Auction Market (real name. Shizuoka Gyouichi/静岡魚市!
It is very similar to Tsukiji Market in Tokyo, on different scale naturally, but still really big as it serves a Prefecture population of nearly 4,000,000 souls!

The reason I visited the market as early as 7:00 after the actual auctions was that I had to apply for a filming permit from the city officials (the place is directly supervised by the local government) on behalf of a TV crew dispatched at the end of this month by 3 Sat.online/NANO, a big German TV Channel.

Small restaurant on the second floor.

Actually the whole is strictly supervised by the city.
Casual visitors are allowed in. Full stop.
Casual buyers are not allowed in. Full stop.
Filming, albeit very restricted requires an official permit from the city.
Even so, you certainly need the right connections!
Mind you, we only got a permit to film Chef Shibata buying his ingredients at the market. Actual auctions taking place between 5:0 and 6:00 a.m. are simply no man’s land!

Chef Susumu Shibata/柴田算 and Mr. Yasushi Imaizumi/今泉康, the gentlemen who made it possible!
But I do have the right connections…LOL

The place is big and a lot of heavy machinery is needed for quick transport of goods.
You had better watch your back atually as there is always a danger of being run over. Honestly!

Since I had been allowed in I took the opportunity of taking (unauthorized?) pictures of the goods dealt with inside!

I started with the fish and seafood area where authorized visitors can make their purchases after the auction.

Buyer and seller haggling?

Frozen tuna, probably Albacore/Binnaga・ビンナガ a species typical of Shizuoka Prefecture!

The tails are always cut before the auction for quality check!

The heads, tails and bones are also on sale!

Cuts ready to be delivered!

Still frozen pieces have to cut with a saw!

But the best morsels are cut by hand!

Beware the Marlin/Kajiki/カジキ/’s sword!

The Japanese eat all kinds of shell fish: Pen shells/Tairagai/タイラガイ!

Enormous oysters/kaki/牡蠣!

Whelks/Tsubogai/壺貝!

Snow crabs from the North of Japan!

Horse mackerel/Aji/鯵！

Small Black Back Sardines/Seguro Iwashi/背黒鰯!

Ika Soumen/いかそうめん/Cuttle Fish cut in fine strips!

A true Japanese delicacy! Herring roe on seaweed/Ko mochi konbu/子持ち昆布!

A Shizuoka specialty: Splendid Alfonsino/Kinmedai/金目鯛!

Delicate small seabreams/Kodai/小鯛 and Tongue Soles/Shitzbirame/舌平目!

Salmon/Shake/鮭!

I then went to have a peek at the agricultural products on sale!

Boxes, boxes and more boxes…!

“White” bitter melon/Shiroi Goya/白いゴヤ!

Paprika/パプリカ!

Rare Hasuimo/ハスイモ!

Hoped you enjoyed the visit!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

Bars, 美食, 酒, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Wines

French Wine Bistro: Himawari-Tei in Shizuoka City!

August 12, 2012 dragonlife 2 Comments

Service: Easy-going and attentive. Very friendly if somewhat shy
Equipment & Facilities: Very clean overall. Superb Washroom
Prices: Appropriate
Strong points: Very good list of reasonably-priced wines by the glass or bottle. Typical French Bistro gastronomy. Gastro bar concept

After spending so many years learning his trade in France, particularly in the Lyon Region and Tokyo, Michihito Osuga/大須賀道人さん finally came back to his hometown to open Himawari-Tei (Sunflower Abode) in the increasingly busy Shichiken-Cho District, near Aoba Street in Aoi-Ku, Shizuoka City!

Many reasonably-priced wines mainly from France, Spain and California with some really interesting surprises among them can be enjoyed at Himawari-Tei!

The fact that the area is the home of many fashion shops in day time makes it a particularly welcome addition because of its concept as a wine bistro.

You can enjoy yourself with a glass of wine and one of the dishes on the day’s menu on your own or in good company without any ostentation. Mind you, would do well to reserve a seat either at the counter or at a table as it gets full very quickly!

It is not a big place and if you choose to come as a small party, make sure that a table is reserved for you!

And the beauty of it is that it is entirely non-smoking!

Although there is a regular menu, first check the offerings of the day on the blackboard where you will discover some celebrated French food!

French salami as service of the day!

Now, this wine was an incredible surprise: Cote Chalonnaise (Bourgogne) made in Saint-Desert, the very village where I spent all my summers when I was kid! Unbelievable! I finished the bottle!

Wherever you go to France you always order the Terrine or Pate de Campagne to have a good idea of the chef’s skills!

Now, Michihiko’s terrine de Campagne is truly a faithful rendition of the terroir of my region (Bourgogne and Lyon) with all the flavors and delicious pungency. Served with greens and Dijon Mustard, no need for bread!

Yes, they make great Merlot wines in California! Smoking Loon, what a great name!

Since it was my first visit I tended to eat more than drink (expect another article soon!)!
Very delicate white liver paste!

And to finish my first meal, a hearty (but not heavy or too copious!) cassoulet (bean stew) with duck confit!

I might run into the danger of becoming a regular from next winter with such comfort foods from home!

To be followed…

HIMAWARI-TEI
420-0035 Shizuoka City, Aoi ku, Shichiken-Cho, 10-9, Shinwa Bldg., 1F
Tel.: 054-255-5708
Business hours: 17:00~indeterminate
Closed on Mondays
Credit cards will be OK by end of September
BLOG/HOMEPAGE (Japanese)

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美食, 野菜, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Non-smoking restaurants, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Asian Vegetarian Lunch at Locomani in Shizuoka City!

August 10, 2012 dragonlife 2 Comments

Service: Very friendly although a bit shy!
Equipment: Great overall cleanliness
Prices: Reasonable
Strong points: Vegetarian menus. Healthy rice flour cakes.
Completely non-smoking!

Shizuoka City, and consequently Shizuoka Prefecture, is increasingly becoming a haven for people looking for both healthy and tasty food. Healthy food is not that easy to make attractive or appealing. Fortunately the immense wealth of local products makes it a little easier for such establishments as Locomani in Shizuoka City which serve only seasonal menus mainly made with local products and mostly vegetarian albeit extremely attractive even to an omnivore like me!

Their vegetarian menus in particular give a great part to so-called ethnic cuisines.
The other day I had the pleasure to discover a dish called “Betnam Fuu Ashian Raisu/Vietnamese-style Asian Rice”!

The whole concept is vegetarian, although the “soy bean meat” really looked, tasted and crunched like meat!
And absolutely yummy!

Locomani always serves their home-made sweet pickled vegetables!

Another constant feature is a tasty salad of raw and cooked local vegetables, mainly organic!

As for the rice you may order it plain, whole or a mixture of the two!

Topped with fried onions, absolutely delicious and so satisfying!

Looking forward to my next visit (it helps so much my body recovering from all that eating!)!

To be followed…

LOCOMANI
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-10-6
Tel.: 054-260-6622
Closed every Wednesday and one Monday
HOMEPAGE/BLOG (Japanese)

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Japanese Traditional Izakaya: Shibata in Shizuoka City (part 1)

August 9, 2012 dragonlife Leave a comment

Service: Very friendly and attentive. Great conversations in store!
Equipment and facilities: Traditional but very clean.
Prices: Appropriate.
Strong points: Seasonal hunting food. Great fish, both raw and cooked. Mainly local food. True traditional izakaya.

Shibata, in spite of a long history spanning over more than 40 years, is what we call in Japan a “kakureya/隠れ屋/a “secret place”!
Chef Susumu Shibata/柴田賛さん used to serve mainly sushi but he recently took the sushi mention off and is having a great time serving anything from globefish/fugu/河豚 sashimi to wild boar and venison brought by friend hunters!
I had the occasion to visit again last week as he is helping me and a German TV crew get some really unusual foods for a special reportage (next article!).

His izakaya is located away from the crowds in downtown Shizuoka City and the sign does help you find it in the middle of the night.

You wouldn’t know his place is so famous among true gastronomes judging from the modest entrance!

The place might be old, but it’s clean and Chef Shibata is always smiling and ready for some good talk!

The glass display formerly used for sushi will show an array of varied seasonal and traditional foods.

Plenty of fish in wait!

Deep-fried ko-dai/小鯛/small seabream as an appetizer with the first drink!

That time it was more about talking about and preparing the next event than delving into a long meal but we took the opportunity to enjoy some great fugu/河豚/globefish sashimi!

My friend asked for the same but served on ice!

And we had the same fish fried as tempura!
Actually, people here very often prefer to eat it this way!

Served with Chef Shibata’s special seasoning!

Most of the fish is local and served the traditional way as opposed to minuscule servings found up in Tokyo!

The same fish, Maaji/真鯵/True Horse mackerel from Kurasawa near Yui, Shimizu Ku, Shizuoka City!

Alright, this is only the first episode!
Look forward to the next one!

SHIBATA/しばた
421-2223 Shizuoka City, Aoi Ku, Kmaiashiarai, 2-7-28
Tel.: 0909221702, 0542-469-412
Opening hours: 17:00~23:00
Closed on Thursdays

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Okonomiyaki & Teppanyaki Izakaya: You-To in Shizuoka City!

July 30, 2012 dragonlife 2 Comments

Service: Very friendly. Great explanations and true hospitality.
Equipment & Facilities: Old-fashioned but very clean. Superb genre-separated washrooms!
Prices: Reasonable:
Strong points: Great use of local ingredients. Hiroshima-style and Kansai-style okonmiyaki. Shizuoka oden. Great local sake list. Local microbrewery craft beer on tap!

Okonmiyaki is not originally a Shizuoka specialty but for the 10 years he has been cooking in his izakaya Chef Toshirou Yamagachi/山口登志郎さん is undoubtedly preparing the best ones in the Prefecture!

You-To/湧登 is not that old but it looks so much a traditional Japanese izakaya!
It sits at the most 25 guests at tables, counter and Japanese tatami room.

Great noren/暖簾/entrance curtain! The first sign of a great izakaya!

Now, this is great place to enjoy local sake brews. Actually Toshirou San is the main force behind organizing local sake rallies every year in Shizuoka City!

Great sake from Shizuoka Prefecture!
As it is near the Shizuoka JR Station, make a point to visit the place even if you have only a couple of hours available!
Make sure to reserve on the phone beforehand though!

The sashimi menu is quickly filter pen-written according to the market availability of the day.

Local vegetables used in the o-tooshi/お通し/first food served with the first drink!

The sake is served in large cups like those used by brew-masters in breweries!

Now, the true beer lovers will be glad to learn that You-To is probably the only establishment in town serving on the tap craft beer brewed in Fujinomiya City by Stephan Rager of Bayern Meister Beer Co.! That single drink is a good enough reason to patronize Toshirou’s izakaya!

Now, try to reserve the seats at the counter with a direct view onto the kitchen!

It is a wonder how they keep things clean! A true pro!

Toshirou San makes an extensive use of local products:
Succulent teppanyaki/hot plate fried Suruga Shamo/駿河軍鶏/Suruga Shamo Chicken raised in Shizuoka City!
And fresh vegetables and greens come with all meat dish for a great balance!

Home-made pork cha-shu/叉焼/Chinese style roast pork char siu as a snack!

You-To-style fried potatoes made with organic potatoes from Matsuki Bio Farm in Fujinomiya City!

Satsumaage/薩摩揚げ/Kagoshima-style deep-fried fish cakes!

For my first visit I ordered a Hiroshima-style mixed okonomiyaki!

All cooked and cut in front of you!

So much to eat inside!

A true Japanese comfort food! And so yummy! I needed more beer just for that!

There is just too much on the menu, even for repeated visits!
Instead of dessert I ordered this fuwa fuwa tamagoyaki/ふわふわ玉子焼き/Fluffy Japanese omelette cooked on the hot plate!

To be continued… Very soon!

YOU-TO/湧登
Shizuoka City, Suruga Ku, Minami Cho, 7-5 ( 5 minutes walk from Shizuoka JR Station South exit)
Business hours: 17:00~23:00
Closed on Sundays
Reservations highly recommended!
Credit cards OK
HOMEPAGE/BLOG (Japanese)

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Vegan Sushi Pictures in Shizuoka City, Japan!

July 26, 2012 dragonlife 2 Comments

Time and time again I have heard vegans and vegetarians complaining they couldn’t enjoy sushi in Japan according to their priorities and time and time again I have explained this is completely untrue!
True to tell, this is not Tokyo where you would have to patronize atrociously pricey establishments or Hokkaido where you would be replied by a blank stare.
This is Shizuoka, the Prefecture which has officially (by government reckoning. Actually there are even more!) the largest number of vegetable varieties by far in the whole nation. Ordering or preparing vegan or vegetarian sushi is not much of a problem. To prove it here is a few pictures taken in various establishments in Shizuoka City!

Menegi Nigiri/芽葱握り/Leeks sprouts tied with a dry seaweed ribbon and topped with umeboshi/梅干し/Pickled Japanese plum!

Mitsuba Nigiri/三つ葉にぎり/Japanese honeywort slightly boiled in salted water, pressed and drained and topped with umeboshi!

Daikon nigiri/大根にぎり/Daikon which has been marinated in amazu/sweet vinegar and seasoned with grated yuzu/柚子/lime skin!

Mitsuba to Kyuri Gunkan/三つ葉と胡瓜軍艦/”Mothership style nigiri with boiled Japanese honeywort and young crunchy Japanese cucumber!

Kabetsu nigiri/キャベツにぎり/Nigiri wrapped in boiled cabbage and seasoned with sweet miso paste!

Daikon Maki/大根巻き/Daikon Roll!

The roll was prepared with daikon marinated in amazu with a filling of sushi rice, dry seaweed, umeboshi and boiled Mitsuba. Not easy!

Manganji Tougarashi Nigiri/万願寺唐辛子にぎり/Manganji Chili Pepper is a long, green and soft taste variety of chili peppers that can be enjoyed raw. The one on the left was topped with yuzu koshio/柚子胡椒/lime and black pepper paste, and the one on the right with umeboshi!

A beautiful nigiri set with menegi/芽葱/Leek sprouts, Himesobame/姫蕎麦/buckwheat sprouts, Mitsuba/三つ葉/Japanese honeywort, one raw, the other lightly boiled and topped with umeboshi/梅干し/Pickled Japanese plum!

Natto to negi gunkan/納豆と葱軍艦/”Mothership nigiri topped with fermented beans and thinly sliced leek!

A favorite of mine! Shiso to Ume to Natto Maki/紫蘇と梅と納豆巻き/A roll containing perilla leaf, pickled Japanese plum and fermented beans!

Namida maki/涙巻き/Tears or Bakudan Maki/爆弾巻き/Explosive Roll containing solely grated wasabi!

A specialty probably found only in Shizuoka Prefecture! Wasabi Zuke no inari Zushi/山葵漬けの稲荷寿司/A pouch of grilled and simmered tofu containing sushi rice and pickled/marinated wasabi stems and leaves!

For dessert! Kampyou maki/干瓢巻き/Roll containing sushi rice and dry gourd shavings. The gourd is first dried then shaved. The shavings are then simmered in soy sauce, mirin, sake and sugar! Very sweet!

Are you convinced?

To be continued…

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Sushi Gastronomy at Sushi Ko in Shizuoka City (July 2012)!

July 25, 2012 dragonlife 2 Comments

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake

Time had finally come last night when we both agreed that a visit to our favorite sushi restaurant in Shizuoka City, namely Sushi Ko/すし幸 had been long overdue and that we ought to sample Chef. Kenta Birukawa/尾留川健太’s creations!

Now did we sample this time?

With our first drink (beer) were served a “o-tooshi/お通し/light food served with the first drink consisting of boiled shirasu/シラス/sardine whiting, a true specialty of Shizuoka Prefecture!

O-tsukuri/御造り/sashimi plate!

Suzuki/鱸/Seabass for the Suruga Bay lying against a shiso/紫蘇/perilla leaf finely cut daikon/大根・Japanese radish and myoga/茗荷/myoga ginger.
Note that the fresh wasabi is grated from roots cultivated in Utogi, Shizuoka City, the birthplace of wasabi!

King salmon/キングサーモン with perilla flowers, shiso leaf and agar agar threads.

A Sushi Ko Restaurant specialty: pon kara maguro/ポン辛鮪/tuna dices deep-fried and served with chopped red onion, ponzu and momiji oroshi/紅葉下ろし/Grated daikon with chili powder.

A must at any sushi restaurant worth its salt: Zuke/着け/Marinated tuna nigiri!

After the beer, whereas the Missus ordered wine, I asked for a great local sake, shosetsu/正雪/a honjyozo/本醸造 brewed by Kanzawagawa Brewery/神沢は和酒造 in Yui/由比/, Shimizu Ku/清水区, Shizuoka City/静岡市!

Kinmedai aburi/金目鯛炙り/seared Splendid Alfonsino caught off the Izu Peninsula/伊豆半島! Another famous fish from Shizuoka Prefecture!

Kinki/キンキ/Broadbanded Thornyhead nigiri!

Finley sliced Tsubugai/螺貝/whelk (small variety) marinated in fresh wasabi!

Amaebi/甘海老/Sweet shrimps and Hotategai/帆立貝/Scallop nigiri!

It is not all about fish, Sushi Ko also serves some beautifully cooked morsels!
Geso Karaage/下そ唐揚げ/Deep-fried squid tentacles!

Sushi Ko can also devise sushi exclusively for vegetarians and vegans such as the above manganji tougarashi/万願寺唐辛子/sweet long green chili pepper seasoned with yuzu koshio/柚子小塩/lime pickled in salt or ume/梅/Pickled Japanese plum as nigiri!

Gunkan/軍艦/”Mothership nigiri containing yama imo/山芋/Long Japanese yam with uzura tamago/鶉卵/quail egg and a little Tuna!

A favorite of mine: Tachiuo aburi/太刀魚炙り/seared scabbard fish from the Suruga Bay as a nigiri!

A favorite sushi roll all over Japan: Negi Toro maki/葱トロ巻/finely chopped tuna and leek roll!

Another vegan morsel: Shiso Ume Natto maki/紫蘇梅納豆巻/perilla leaf, pickled Japanese plum and fermented beans roll!

Another vegan morsel: Menegi Nigiri/芽葱握り/leek sprouts nigiri topped with ume!

We finished this grand dinner with an extravagant “dessert consisting of two different kinds of ko-donburi/小丼 (also called ko bachi/小鉢)/sushi served in small bowls: ikura/イクラ(did you know that this particular word is Russian, not Japanese?)? Salmon roe and Murasaki uni/紫海栗/violet sea urchin!

Did you enjoy the pictures?
We certainly enjoyed the food! LOL

To be continued…

SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

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Japanese Traditional Gastronomy: Suzuki Restaurant in Shizuoka City!

July 22, 2012 dragonlife Leave a comment

Service: Very friendly and informative
Equipment and facilities: Very clean overall and superb washroom
Prices: Expensive but fair
Strong points: Authentic traditional Japanese gastronomy mainly with local ingredients. Great sake and drinks list. Main dining room non-smoking.

To think that Suzuki/寿々喜 (the last kanji is actually written with 3 “sevens”) moved to Takajyo District only 5 minutes away from my workplace 11 years ago and that it had repeatedly been recommended to me…
I made amends at long last last Friday evening and certainly enjoyed the experience, if belatedly!

Although celebrated in the gastronomic circles of Shizuoka Prefecture and beyond, Suzuki Restaurant is definitely a “hidden address”. A discreet side look at the customers will quickly convince you this is definitely and upper-class establishment in spite of its relatively small size. But its location in Takajyou District, reputedly the gastronomic centre of Shizuoka City, is already an indication of its elevated status!

i recommend you to sit at the counter in the main dining room simply because it is non-smoking and you will be able to observe veteran Chef Takao Suzuki/鈴木高雄さん at work!
Suzuki San will be glad to advise you whether to choose a course according to your budget or from the carte of the day. Don’t forget to ask him about what drink, including local sake, would suit best the dishes you have ordered!

Tsukidashi, the first snack coming with the first drink!

As it was my first visit, I took things easy and ordered three different dishes to be accompanied by three different local sakes!

O-makase no tsukuri/The Chef’s choice of sashimi!

More than half of the seafood was from Shizuoka Prefecture!

From right to left:
Hamo/鱧/Pike Conger Eel, Madai/真鯛/True Seabream/, Bakagai/破家蛤/Chinese Mactra, Tairagai/玉珧/Pen Shell and Katsuo/鰹/Bonitto above.

From right to left:
Tairagai/玉珧/pen Shell, uni/海栗/Sea urchin, Aori Ika/障泥烏賊/Bigfin Reef Squid, and above, Katsuo/鰹/Bonito and Saba Konbujime/鯖〆/Mackerel marinated between seaweed leaves.
Truly extravagant!

I just had to have some cooked fish:
Aka Mutsu Shio yaki/赤むつ塩焼き/Rosy Seabass grilled in salt.
Cooked to perfection with the flesh juisces steaming out under the chopsticks. A treat!

Since it was only the first stage of a long night i opted for a vegetable dish instead of a dessert!
Natsu Yasai Mushi Bachi/夏野菜むし鉢/pot-steamed summer Vegetables including eggplant, asparaguses, okra and tomato!

From another angle…
Not only beautiful, but so delicious!

To be continued…

SUZUKI/寿々喜
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-6-3, Maison Aoi 1F
Tel.: 054-273-8030
Opening hours: 18:00~21:00
Closed on Sundays and 3rd Monday of the month.
Recommendations highly recommended!
Cards OK

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Yakitori-Kushiyaki Restaurant: Kushiyaki Taisho in Shizuoka City!

July 15, 2012 dragonlife 2 Comments

Service: Very friendly
Facilities & Equipment: Great overall cleanliness
Prices: Reasonable
Strong points: great variety of yakitori, kushiyaki and other izakaya-style food. Good drinks menu including local sake and wine.

Kazuo Kawasumi/川澄一雄さん is a very enterprising businessman. After opening his first two restaurants in Kofu City and Hiratsuka City, he just started his third restaurant in busy Koya-machi in Shizuoka City and is already planning to open his fourth and last one all for himself in Shimada City after having made sure his family members are taking proper care of his establishments!