Tag Archives: Tourism

熱海市, 観光, Tourism

Atami, The Hot Spring City of Yore 3

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Atami resort harbor/marina.

Strolling in Atami City, that is in the downtown area by the sea can be interesting indeed if you know where to look!

Don’t look up but down for directions!

Difficult to get lost!

There 7 hot springs (including the one in fornt of the JR station), but I couldn’t find them all…

3rd one. Don’t put your hand inside!

4th one. The temperature was alright!

The 5th one. A little beauty!
I couldn’t find the last two. Pity, when you realize they have been used for hundreds of years!

The other major Atami attraction is the Baien Koen/梅園公園/plum tree Park!
It was created more than 120 years ago and subsequently doanted to the city!
let’ have a stroll!

I forgot to chck how many kinds. I can assure you you need a few visits to exhaust theme all!

Now, this is Japan!

Take your time and enjoy the sights!

Flower trees everywhere. You should come on bright sunny day!

A man-made waterfall! Great in summer!

A view from “inside” the waterfall!

Plum tree blooms…

Interesting tree…

Beautiful color!

Can you see the daffodils?
Spring is near and we shall to think and come back again in the summer!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
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熱海市, 観光, 農業, Japanese Gastronomy, Shizuoka, Tourism

Atami, The Hot Spring City of Yore 2

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Botarga/Mullet Roe/Karasumi/カラスミ!

The shopping streets in Atami City are quite old-fashioned. You almost seem to slipped back 30 years when you stroll along them browsing old-fashioned shops of every kind.

Once out of Atami JR station you will find two parallel streets going down sharply on the right. There you will find the epitome of land and sea products of the region.
Will you follow me?

Atami is located at the northern tip of Izu Peninsula, which means an access to an incredible number of fish. Can you believe that Shizuoka produces 50% of all dried and semi-dried fish in Japan?
And of a great quality!

These dried fish are shirasu/白子/sardine whiting. Rare of that size (and not cheap!)!

The himono/干物/dried fish on the left are not cheap either: globefish/fugu/河豚!

One Japanese confectionery typical of Atami is Onsen Manju!

Onsen manju/温泉万寿/means hot spring steamed sweetmeat cake. Many shops are competing with each other!

A great array of fresh fish paste cakes you eat either as they are, or as oden! Very tasty!

A giant Japanese brochette! The sugn says to be carful and not to push the dispaly with your hands (appe\arently some did with a disastrous result!)!

One great thing about Japan is that most (Japanese-style) restaurants display their cuisine as plastic models in their shop windows! At least you have a good idea of what is available!

More seafood left out to dry to become tasty himono! Traceabilty garanteed!

More, including rare tuna himono (bottom right)!

Now, the beautiful kinmedai/金目鯛 (Top righ) is expensive (but not by Tokyo standrds!)!

Izu Peninsula and Atami City are also famous for all kinds of citruses!

Golden oranges/貴金柑　(front) are beautiful and expensive!
They tend to come up with a new variety every year in that region!

Now, if you want to eat sushi, you will know that the seafood is fresh!

Although this is a sushi chain of the cheaper kind, they have the merit to explain clearly the varieties and the prices (very reasonable!)!

Now, what are these?

Karasumi/カラスミ/Botarga, or mullet roe! You can find anything more traceable. This is a truly expensive gastronomic marvel, even in Shizuoka!

A last long look at the shops and then we’ll go to another toursit attraction!

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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熱海市, 観光, Tourism

Atami, The Hot Spring City from Yore 1

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Atami must be the most famous hot springs city in Shizuoka Prefecture and in Japan! And one of the oldest to boot.
It has always been a favorite destination for Tokyoites in particular.
Shizuoka people do visit the city but in amrkedly smaller numbers.
The main reason for this state of affairs is that Atami is at the eastern extremity of the Prefecture.

The welcoming hot spring just outside the JR Railway Station.

The City counts 7 different hot springs more or less connected to Mount Fuji.
be careful not to touch the water! It is truluyscalding hot!

But you can take a foot bath at areasonable temperature.
Bear in mind that at 16:00 the bath will be emptied!

If you don’t believe, take a plunge! You won’t come back alive! It does look hellish, after all!

The city is celebrated for its plum tree flowers especially in February (and March if you are lucky!)!

One main attraction is the MOA Museum. You had better take a day bus ticket to keep expenses low as the city is half along the coast, half perched on top of steep cliffs. Walking is just a bit too tough. Buis is best!

One can enjoy great vistas from the MOA Museum and other sites atop the nearby mountains!

The park around the Museum is worth a leisurely walk in all seasons!

There are some great photos to be taken outside!
Unfortunately the inside is almost completely prohibited to cameras!

Inside the museum lobby.

Do have a look at the vistas from inside!

One of the rare sights allowed to photographers!

A grand view of the Atami Harbor! The locals call it the Japanese Napoli! LOL

The actual entry of the Museum!

They also have plenty of plum trees in their own park stretching over the mountain slopes.

Difficult to right focus!

It is a vast park that provides qith plenty of physical exercise!

What did I tell you?

Next we shall visit the local markets!

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Chinese Cuisine, Chinese Restaurants, 野菜, 農業, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, vegetables

Chinese Gastronomy: Shizuoka Products at Cham

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Service: excellent and very friendly
Facilities: great cleanliness overall
Prices: very reasonable, good value.
Strong points: Great use of local Shizuoka Vegetables and products. Great Chinese Teas!
no-smoking-logo non-smoking at lunch time/Fully non-smoking from April!

Chinese is a very popular cuisine, but when you discover it is exclusively made with local vegetables, meat and seafood, you have no reason left to ignore it!

Mr. Atsushi Tomura, a very talented young chef, opened Cham in Sptember 2008 with his wife and an apprentice.
He will actually move to another address nearer to the JR Station in April, while his apprentice will go back to his family’s business in Fujieda City.
Check both addresses and homepage at the end of this article!

Since it was my firs (belated) visit I opted for the lunch set.
It is superb combination of vegetables I stopped counted and some meat and seafood.
All vegetables exclusively come from the farm of Mr. Furuya in Asabata, Shizuoka City!
Since they obviously use only seasonal vegetables, you can expect this particular offering to change rapidly!

I’ll try to explain what I had the pleasure to savor, but I’m sure to miss a lot as they were simply too busy to explain in detail. That will have to wait until my next visit(s)!
The above is a dish concocted with5 different daikon, meat and miso paste with eggs in soboro style served with ice plants and red lettuce for warpping.

Pork belly wrapped in Chinese Cabbage and served with katsuona Leaf vegetable.

Kiku imo.

Violet and white Cauliflower and Romanesco Cauliflower and Daikon/turnips.

Ajiwai Dori Chicken roll.

Broccoli and shrimps.
Most dishes had their sauce or dressings under the vegetables for better viewing!

Wakame seaweed and egg soup.

Home-made almond toufu for dessert.

They also offer a great choice of rare Chinese teas of extremely high quality!

The one I chose was called 西湖龍井茶. a real beauty!

Naturally they other Chinese favorites suc as Shoyu raamen, Shyo Raamen, Kuro Kosy\ho Tantanmen, Kuro Kosho Chahan and Yaki Gyoza.
But that is for my next visit!

Incidentally, given one day in advance, they can devise a completely vegetarian menu on order!

Cham
420-0072 Shizuoka Shi, Aoi Ku, 2 Ban-Cho, 4-1
Tel/Fax: 054-253-1300
Business hours: 11:00~14:00; 17:00^22:00
Closed either on Mondays, Tuesdays or Wednesdays. Call beforehand!
(Until end of March)

Shizuoka Shi, Suruga Ku, Minami Cho, 6-7, inside Irifune Yokocho
Tel.: 054-285-71115
Business hours: 17:00~24:00; lunches on order only (1 day advance)
HOMEPAGE
(from April 17th)

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野菜, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, vegetables

French Gastronomy: Shizuoka Products at Pissenlit (Spring)

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Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
no-smoking-logoentirely non-smoking!

I was really starving at lunch yesterday and since Pissenlit is just across the street from my work, I just couldn’t resist the temptation again!
At least it is a clever way to combine work am pleasure as this report will also go to Agrigraph!

Ordering was easy enough, but keep in mind we are talking about slow food. Therefore, I was served the above appetizer made with potatoes and octopus (cooked) to help me wait!

The vegetables dish consisted all of vegetables grwon organically by Mr. Hirokawa in Mishima City!
From bottom to top and right to left:
Stick Senior Broccoli, Beni Kururi Daikon, Black Daikon, Green daikon.
Milano Daikon, Carrot.
Romanesco Cauliflower (called Coral Cauliflower in Japanese), Kooshin Daikon and Ayame Turnip.

For another view.
The dressings were milk mousse and olive oil.

Now that I had satisfied my vegetarian steak, I turned carnivorous with wild boapoele with wine sauce.
A real boar of 35 kg which was hunted in Noda, Shimada City.

For a better view of the vegetables:
Leaf Garlic from Fujieda.
Rape plants, Chrysanthemum leaves, Petit Vert.
May Queen potato Dauphinois. All four vegetables organic and grown by Mr. Hirooka.

And now the dessert.
It deserves some explanations:

The strawberries are (right) Toukun, only grown in Shizuoka (for the moment) and Ookimi (left), only grown in Saga and Shizuoka Prefectures!
They are linked with raspberry sauce
Now, what is that cake?

It is a “biscuit chaud/hot cake) made with Hon Yama Green Tea from Abe River in Shizuoka City!

When you open it you will discover a tender cake inside the crispy outside and tea cream flowing out!
Superb!

And to finish, a great coffee with orange and ginger chocolates!

No, I don’t know yet when I’ll be back! LOL

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

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Please check the new postings at:
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野菜, 農業, Japanese Gastronomy, Shizuoka agricultural products, vegetables

French Gastronomy: Shizuoka Products at Tetsuya Sugimoto (spring 2011)

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Ranking：
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only
Map (Japanese)
Entirely non-smoking!

As it was my turn to look after Fabian, our new German intern at Agrigraph. I just took the opportunity of waht a talented French chef could create with Shizuoka products, me good friend Testuya Sugimoto at Tetsuya SUGIMOTO Restaurant in Shizuoka City!

Tetsuya was kind enough to take out all his treasures of the fridge for our young guest to discover before he chose the ingredients of the day!

Tetsuya prepared two hors d’oeuvres, the first one being yellow carrot mousse and an organic radish (the leaves were delicious) wrapped into burdock roots flakes (a non-vegan mayonnaise was used as the linking agent).

As for the second hors d’oeuvres he used 3 different types of rape flowers to be combined with

mackerel caught in the Suruga Bay off Yui!
The sauces were a dressing made with raspberry vinegar, while the other was an orange olive oil. The powder is crushed senbei/Japanese rice cracker.

He used the above organic vegetables for our main dish!

The same vegetables cooked and before their sauces were added.
One sauce was a mixture of grain mustard, miso paste and honey, while the other was pistachio oil.

The finished dish:
from bottom, right to left:
Black Daikon, Koushin Daikon, Faabe broad beans, Yacon.
Ayame Yuuki Turnip, Violet carrot, Yellow Turnip, Yellow carrot.
Petit Vert, Red Turnip, Kyoto Carrot, Hinona Turnip.
All cooked to perfection for crispiness and natural taste!

The dessert consisted of a mousse made with brown sugar and rum made from sugar cane grown in Kakegawa City, Shizuoka Prefecture, as for the mousse. The caramel sauce was made from the same sugar!

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
Cedit cards OK
ＨＯＭＥＰＡＧＥ

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Japanese Gastronomy, Recipes

Shizuoka Food Fair 3

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Chef Tooru Okuda/奥田透 (right), the celebrated 3-Star Chef from Shizuoka, who kindly attended the fair.

As I said in my first installments, Shizuoka Prefecture has put some efforts into advertizing their own goods, as for agriculture and crafts, for some time, and a fairly big Food Fair (しずおか食の彩典) was organized on the 19th and 20th of February at Twin Messe in Shizuoka City.

This is the third part of my report, so please follow me!

The Shizuoka prefecture had taken a full wing to advertise and offer samples of its green tea!

Totoya Shinheie.

They offer high-quality processed and semi-processed fish you can enjoy as it is or re-cooked. A typical product of Shizuoka Prefecture!

Kakusa, a venerable company from Yui, selling sakura shrimp products at Yui Sakura Ebi Kan/Yui Sakura Shrimps Hall!

Steamed Sakura Shrimp rice!

Suzuyo Group, a big company which owns the FDA Airlines!

They specialize in processed sauces and soups!

Yakunen No Ki, a confectionery company.

Their specialty: Rolled Kuchen with Shizuoka Matcha Tea!

Shizuoka Tea & Sweets Marche. Look at that pyramid!

The sign says: “Please don’t touch!”. Very tempting, though…

47 CLUB. Now, what do hey have on offer?

A gifts company, they offer quite a lot, from rusks to gyoza!

Central Shizuoka Yakult Sales.

Famous company, but this is less than minimum service (no staff!)!

Shizuoka Daily Newspaper Books Stand.

Specialised in Shizuoka gastronomy and tourism!

Teraoka Kayoshi Shoten from Yaizu City. They specialise in Tsukudani!

Tsukudani is simmered tuna, another Shizuoka specialty!

Fujita marine Products.

Very appetizing dried and semi-processed seafood from Shizuoka, famous all over Japan!

Uragiku Honten, a traditional food company.

Tasty-looking miso paste and ra-yu hot sauce!

Fumiya from Hamamatsu City!

Gyoza, a product of Hamamatsu celebrated on TV!

To be continued soon (hopefully still in the proper sequence! LOL)

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Japanese Gastronomy, vegetables

Shizuoka Food Fair 2

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Shizuoka Wasabi! (80% of the national production!)

As I said in my first installment, Shizuoka Prefecture has put some efforts into advertizing their own goods, as for agriculture and crafts, for some time, and a fairly big Food Fair (しずおか食の彩典) was organized on the 19th and 20th of February at Twin Messe in Shizuoka City.

This is the second part of my report, so please follow me!

M C Food Service Co. Ltd. Now, what is that lonely gentleman serving?

Croquettes and Spicy fried potatoes! Can you guess which one is called Mount Fuji Croquette?

Fujieda Asa Ramen/Fujieda City Morning Ramen. Yes, they eat ramen in the morning there!

They are also called “Chuuka Soba/中華そば”. Unfortunately they didn’t serve any but in their packs!

Marumatsu Co. Ltd. in Hamamatsu City. They make gyooza/餃子!

The free samples were already gone!

Some stands offered specialties from other prefectures: Yonezawa Beef Charcoal-Grilled Beef/米沢牛炭火焼肉!

They also had croquettes!

Rooster Foods. Now, where did they come from? Among others they served yakisoba!

And Okonomiyaki! They are from Fujinomiya!

Masaki Shoten, specializing in beef from Sasebo (Kyushu Island), 100% beef and American style…

Sasebo Beef Brochettes!

Marikomine Giant Tai Yaki!

Never saw such big Tai Yaki before!

Izumi Foods serving Hiroshima-style okonomiyaki/広島焼 and yakisoba wrapped in omelette/オムそば!

Hiroshima-style okonomiyaki, unless it is another variety just called Hiroshima Yaki!

Shioya Foods also serving Sasebo Beef, but as hamburgers!

Beef Tongue Sausages/牛タンソーセージ! Now, that’s a first!

Field Co. from Miyazaki Prefecture (Kyushu Island) serving their own beef!

These doughnuts are not a Miyazaki Prefecture’ specialty, but Okinawan Saataa-andagi/サーターアンダギー!

El Corazon Co. were serving Japanese favorites.

Deep-fried seafood cakes made from octopus, shrimps, scallops and so on.

Yokote yakisoba from Akita Prefecture!

The fried eggs will be served on top of the yakisoba!

Back to Shizuoka with the famous oden restaurant, Umi Boozu/海ぼうず!

Shizuoka Oden!

To be continued soon (hopefully still in the proper sequence! LOL)

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
sake, shochu and sushi

野菜, 農業, Japanese Gastronomy, Shizuoka Cuisine, vegetables

Shizuoka Food Fair 1

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Shizuoka Prefecture has put some efforts into advertizing their own goods, as for agriculture and crafts, for some time, and a fairly big Food Fair (しずおか食の彩典) was organized on the 19th and 20th of February at Twin Messe in Shizuoka City.

The event was a good start, but I wished it would have been a bit better organized and more lively, but Shizuoka is probably the most conservative prefecture in Japan for all its incredible products and producers and it will take some time before it really becomes a full-fledged event. At least let’s give them a chance!

Still, there was a lot to see (and taste), and I will try to show everything in a series of easy-to read articles!

Next time I meet some of the organizers I will tell them (it is my “job”, actually!) to better indicate the way!
Only one board (in the wrong place) and no sign at the entrance of the actual hall!

Although I came at the very time of the opening, I can’t say that the information desk was very useful…

I tried to follow the “official sequence” and started with the JA/Japan Agriculture (government-sponsored) booths.
This is the JA Suruga (Suruga Bay) booth with plenty of oranges.

JA Shimizu (Shizuoka City, Shimizu Ku) does represent a very large area and products.
They chose to concentrate on “Red Ole” tomatoes and “Harumi” oranges!

The JA Shizuoka City, covering an even larger area!

Beautiful green tea for all to enjoy!

JA Oigawa, from Central Shizuoka Prefecture.

“Aoshima” Oranges. So cheap!

JA Hainan, a vegetable-growing area.

Beautiful lettuces and shiny daikon!

JA Shizuoka Prefecture. Now, that is covering an area with the population of New Zealand….

Celery! Fair enough, Shizuoka Prefecture produces half of the total national crop!

Shizuoka Prefecture Strawberry Growers Association.
Now, we are talking about big business!

I must say that the “Strawberry Lady” had a great way with customers and reporters!

“Benihoppe/Red Cheeks” Strawberries! Considered as the best in Japan!

The next series of booths dealt with ready-to-serve-food in general.
Pizza Nao from Hamamatsu City.

Oven-Baked pizzas inside a trailer!
Looking forward to my next trip to Hamamatsu City! LOL

Soft Ice creams at the Cornette trailer!

Judging form the looks of the lady, these soft ice creams ought to be delicious!

Shirokiya Cakes!
After proceeding from A7 directly to H1, I found myself searching in the program for E20…. (Organization, please!)

But the Japanese cakes/wagashi certainly looked beautiful and yummy!

To be continued soon (hopefully in the proper sequence! LOL)

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Shizuoka Agricultural Products from the Producer to the Gastronomic Table: Suruga Shamo Chicken at Sunmario

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Suruga Shamo Chicken has not only become a famous agricultural product from Shizuoka but it is also celebrated beyond the borders of our Prefecture.
It is considered a high class delicacy with the consequent price.
Only 5 farmers produce it in Shzuoka Prefecture, in the cities of Fujinomiya, Shizuoka and Kikugawa, most of the time in high altitude in a very natural environment.
It is a hybrid from Black Shamo and other upscale breeds.
As a comparison, Shizuoka Prefecture produced 5,570,000 “broiler chickens”, but only 8,550 Suruga Shamo chikens!

Sunmario Restaurant

In spite of the small numbers, no less than 41 restaurants in Shizuoka Prefecture feature it on their menus!
It is also sold and processed by 8 companies in Shizuoka Prefecture and Tokyo.
There is also an Association of Suruga Shamo Chicken Lovers and no less than 55 guests crowded into Sunmario to enjoy a full Suruga Shamo menu on February 22nd!

The guests were coming from all parts of the Shizuoka Prefecture and represented all kinds of businesses including restauration, large industries, government bureaus and the mass media. No less than 2 representatives from Agrigraph Japan were present!

The Menu!
Now, what did we enjoy?

Poached egg in Onsen/ot Spring fashion with Suruga Shamo Chicken confit salad.

The tidbits including Suruga Shamo liver paste to help you wait!

Suruga Shamo Chicken Consomme with Shizuoka Vegetables.

Sole poele/sauteed from Yui, Shimizu Ku, Shizuoka City and Shizuoka mushrooms and Chinese cabbage Cream.

Suruga Shamo Chicken in Coq au Vin fashion.

Shizuoka Matcha Tea Creme Brulee with Shizuoka Bioran Eggs (Endo, Aoi Ku) and Sakura tuiles.
Sorry for the fuzzy picture. I had toe eat, report and talk to dozens of people all at the same time! LOL

Shizuoka Prefecture Suruga Shamo Lovers Association
Shizuoka City, Shimizu Ku, Tenosei, 2-19
Tel./fax: 054-365-6114
HOMEPAGE

Sunmario
Shizuoka City, Suruga Ku, Toro, 2-14-26
Tel.: 054-654-3060
Fax: 054-654-3067
HOMEPAGE

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Sushi: Local Seafood at Ekimae Matsuno Sushi

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The great thing about (good) sushi restaurants in Shizuoka Prefecture is that they try to serve as much local seafood and products as possible.
One such establishment is Ekimae Matsuno Susuhi,the oldest existing sushi restaurant in Shizuoka City.
Not only the food is (reasonably-priced) first-class but it is mostly from Shizuoka Prefecture.
Here is what I had the pleasure to sample on my last visit:

Maguro no akami/マグロの赤身/ lean part of the yuna. I prefer the lean part to toro which is only for the status-minded or snobbish gastronomes. We do have many kinds of tuna roaming the waters of Suruga Bay and there is not much need to “import” it, either from the rest of Japan or of the World.

Hirame/平目/Sole and Tairagi/タイラギ/Pen shell.
The seaweed, orange and wasabi are all from Shizuoka Prefecture! LOL

Mr. Ueda is experimenting with a new chawanmushi/茶碗蒸し/Japanese salted pudding. Can you guess what it contains?

Ankimo/アンキモ/Steamed frogfish (monkfish) liver.
It is also called “Japanese foie gras” and made with the liver of Frogfish/Ankou/鮟鱇 steamed in Japanese sake!

Deep-fried Red Trumpet Fish/Karaage aka yagara/唐揚げ赤やがら.
A very versatile fish that can enjoyed raw, marinated or cooked!

Vegetables are always welcome: lightly boiled Na no Hana/菜の花/rape plant and grilled Take no Ko/竹の子/bamboo shoots!

Aji no Tataki/鯵のたたき/chopped raw horse mackerel.

The fish is so fresh that you can ask for the bones and head to be deep-fried!

Tamagoyaki/卵焼き/Japanese omelette made with Shizuoka-raised eggs!

My favourite: Tachiuo Aburi Nigiri/Seared Scabbard Fish Nigiri/太刀魚炙り握り
The Scabbard Fish is seared on the skin only and lightly seasoned before being served as nigiri sushi.
A must! So simple and so tasty!

First dessert: Kanpyou Maki/Dried Gourd Shavings Roll/干瓢巻き.
I must mention this is a sushi fit for vegans!

Second dessert: Creme Brulee!
Mr. Ueda is really eclectic and proves he is a good chef with any food!

Are you tempted?

Ekimae Matsuno Sushi/駅前松乃鮨
Shizuoka City, Aoi Ku, Koya Machi, 9-3 (in front of Shizuoka City JR Station, North Side)
Tel.: 054-251-0123
Business hours: 11:00~21:00
Closed on Wednesdays and third Tuesday
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Taste With The Eyes, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen, Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!; Tes At Home, Three Tastes, Tao In The Kitchen

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Shimizu Harbor Food Fair: Shimizu Minato Yatai Matsuri

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Grand old Ladies serving local food from Kiyozawa Village Station up the Abe River In Shizuoka City!

Today was the second day of the Shimizu Harbor Food Fair/清水みなと屋台まつり, an increasingly popular event already in its 3rd year.
Even at 10:00 in the morning it was already pretty crowded and reporting (and eating) was quite a tussle!

The event seen from Shimizu JR Station platform.

The sun was back with us after 2 days of miserable weather and people were keen to go out and enjoy great local food at the stands/yatai/屋台!

Don’t forget to take a picture of snow-capped Mount Fuji whenever you come to Shimizu as the elevated station is a great viewpoint!

We were still at 10:00. I don’t want to imagine the crowds early in the afternoon, or even in the dark as the event is held until 20:00!

The banner for “inoshishi man/steamed wild boar meat bun”!
All the way from Kiyosawa up in the mountains along the Abe River!

I had to wait 20 minutes before I could get mine!
Actually, one the ladies chased me as I was reporting to kindly hand me the steaming hot wild boar bun in person!

Kintsuba, already almost gone!
A favorite Japanese cake of mine! Actually, it is vegan!

The stand of the famous yakisoba/fried noodles from Fujinomiya City!

Hands off, LOL!
I know a lot of non-Japanese who would not stop eating them!

That is, unless their eyes catch the fried food in that stand!

Appetizing, aren’t they?

But if I were you I would take my time and after two rounds maybe sample of these yakitori!

But there is plenty for those who don’t fancy meat: Scrumptious-looking sastuma sticks/fried sweet potato wedges!

Many local izakayas like “Ashika” had raised their stands for some great PR!

How about some kushiyaki/串焼き/Japanese brochettes?

Don’t forget to sip a glass of great Shimizu Sake: Garyubai/臥龍梅 by Sanwa Brewery/三和酒造!

Takoyaki/たこ焼/Fried octopus dumplings are a universal favorite!

And so much fun to see them being prepared!

And more brochettes and other morsels that Japanese and non-Japanese would love to sample with a (big) glass of beer!

Now, this is a very local specialty: Stick ginger (fresh) and leek bun from Kuno Yamaguchi Garden (Near Kunozan Shrine!)!

I kept this for the end and my just reward for reporting (lol): Shizuoka Ken Suruga Shamo/Shizuoka Prefecture Suruga Shamo Chicken/静岡県駿河しゃも!
Now, this is true (and comparatively expensive: 200 yen a small stick or 500 yen a small bowl of soup) gastronomic food as this variety of chicken raised in Shizuoka Prefecture is known all over the country for its superlative taste!

No need to say that I exchanged business cards with the breeder as I will interview him soon at his farm up in Umegashima in the mountains near the source of the Abe River!

Looking forward to the next event in Shimizu Harbor, a major fishing harbor in the whole of Japan (and the izakas in the vicinity)!

RECOMMENDED RELATED SITES:
Taste With The Eyes, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen, Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!; Tes At Home, Three Tastes, Tao In The Kitchen

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Shizuoka Oden Fair 2011!

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Yamako’s miso oden!

The Shizuoka (Shizooka in local dialect) Oden fair 2011 has finally come to us.
It has become a yearly event reported by all TV’s (local and more and more national), newspapers and various media. Actually reporting on such an event turns into a major TV crew dodging exercise!

Unfortunately today was cold and rainy, but it separated the true officionados from the casual visitors!
Sunday promises for clear skies and it will a real tussle!

When it comes to oden, I do have my preferences, some of them very subjective due to the fact I have some friends in the business such as Yamako/山幸 in Mariko, Shizuoka City!

Pose!
The Kondohs are being helped by their friends working at Yamanashi Clinic in Shizuoka City!

They offered one of the most complete assortment with oden, bento rice, tororojiru, soup and what else.

My favourite: Yamako’s miso oden!

Having fun!

The whole event is worth a whole tour and a second one and a benediction for photographers who want to discover real Japanese life!

But there are also a lot of foreign residents in Japan with their own version of oden!
The above stall was selling Korean oden!
They were certainly very loud about it! LOL

Korean oden. Very large!

The stand of the Shizuoka Oden Lovers Association!

They had the merit to serve great Shizuoka sake!

My other favourite stand by Annam, the best Vietnamese restaurant in the whole Prefecture!

Very welcoming ladies!
Actually they were very professional and devoted to their customer who flocked at their stand!

Vietnamese oden!

The oden dish of the day:
Vietnamese oden served with noodles in Pho Soup!

Alright I’ll go there again tomorrow and the day after tomorrow for further investigation!

The event is held in two different locales until the 13th:
-Aoba Park/青葉公園・青葉シンボルロード and Aoba Square:青葉スクエア
Time: 11:00~20:00

-Shichiken-cho Doori/七間町通り and Gofujuku-cho Doori/呉服町通り
Time: 11:00~17:00

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Sashimi: Shizuoka Local Fish at Uosei in Heda, Izu Peninsula

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Just came from another visit in Izu Peninsula!
This time another two and half hours car trip took us to Heda, a harbor part of Numazu City at the Western top of Izu Peninsula across from Mount Fuji.

Although a small harbor, Heda is well-known for one seafood I’ll introduce later!
We were not very fortunate today as the skies were overcast. By fine weather you can admire Mount Fuji in its full splendor just through the narrow gullet leading to the harbor waters.

No, this was not freshly caught from the sea!
Izu Peninsula is celebrated for its dried fish/himono/干物!

Here is the place we chose to have lunch.
Can you see the big crab?

The speciality I was talking about: Takaashigani/Long-Legged Crabb/高足蟹!

For a closer view.
These are small to medium-sized specimens.
Takaashigani is the largest crab in the world and it is caught only in Suruga Bay!

Now, this is the real size.
The pincers’s full length is over 1 metre each!

As we came there for work, we skipped the Takaashigani Lunch Set, which simply too big and opted for two different local sashimi lunch sets!

I chose the above: Amaebi/Sweet Shrimps/甘エビ, maguro/tuna/鮪, ika/cuttlefish/烏賊, and aji/hose mackerel/鯵.

My friend chose the single fish sashimi lunch set featuring horse mackerel!

For a side view!
There is need to say that the fish was freshe than anywhere else!
I was about to forget: and so delicious!

Moreover, Heda is worth a visit for its touristic charm!
Can you see the “torii/鳥居” in the distance?
A torii is a gate found at the entry of Shinto Shrine.

Beautiful, isn’t it?
This the torii of a Shrine called “Murokuchi”
The Shrine is there for the safety and prosperity of the local fishermen and households!

Do visit after a nice walk along the small beach or through the pine grove!

UOSEI
410-3402 Shizuoka ken, Numazu City, Heda, 580
Tel.: 0558-94-2114/0558-94-2598
Open from lunch to dinner

Access: Train & Bus= change trains at Mishima JR Station and go to Shuzenji. Get off at Shuzenji Station and take a bus to Heda.
By boat: Take a bus from Numazu JR Station to Numazu harbor and board one of the regular ships.
By Car Ferry: Board at Shimizu harbor and land at Doi, then drive to Heda.

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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Italian Cuisine: Shizuoka Local Land an Sea Products at Contorno!

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Service: Excellent and very friendly
Facilities: great cleanliness overall
Prices: reasonable.
Strong points: Many local products be they from the land or the sea. Organic vegetables. Car park.
no-smoking-logo1 Entirely non-smoking!
Map

Many more restaurants in Shizuoka join the “Local Products” trend for the pleasure and health of their customers.
One does not have to explain why one ought to eat fully traceable food!
But we are on the very lucky side of Japan as Shizuoka Prefecture could manage to live on its own resources alone for at least 6 months, a feat unequalled anywhere in Japan!

Contorno is great place, not only for its gastronomy (naturally!), but because it is so well exposed to the sun in a quiet area not far from the sea of Mochimune whose harbor is famous all over the country for its shirasu/whitebait and other bounties from the sea.

And it has the enormous merit to be completely non smoking!

Their lunches are not only a bargain but a healthy joy!
All vegetables are organic by Mr. Nagomi in Fujinomiya City at the foot os Mount Fuji.
The above antipasto misto vegetables (except for the French cornichon) are all above-mentioned vegetables with a chicken-pork terrine and a shrimps-fish terrine.

The bread is naturally all home-made and served with a high quality olive oil!

For lunch I ordered this black bass (suzuki/鱸) from the Suruga Bay sauteed on its skin and served with Provencal-style organic vegetables.

The Missus opted for this delicious plate of prawn pasta!
beautiful colors! I managed to get a forkful!

And look forward to a great different dessert everyday!

And they serve the coffee the right way!

Dinner report to come next!LOL

CONTORNO
421-0122, Shizuoka City, Suruga Ku, Mochimune, 5-1-10, Sunrise Mochimune (5 minutes walk from Mochimune JR Station. Second stop after Shizuoka)
Tel.: 054-2565877
Business hours: 11:30~14:30, 17:00~21:30
Closed on Wednesdays
Credit Cards OK
HOMEPAGE (Japanese)
BLOG

Lunch sets: 1,480 yen~
Dinner: Appetizers: 500~yen, 1,000 yen~
Pasta: 930 yen~
Pizza (oven-baked): 1,180 yen~
Carte available

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
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