Posts Tagged ‘Izakaya’

Shizuoka Izakaya: Tanuki no Ana Celebrating Their 35th Anniversary!

July 3, 2015
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Service: very kind and attentive
Equipment and facilities: overall a bit old but very clean
Prices: appropriate~a little expensive
Strong points: at least 23 sake from Shizuoka Prefecture!

Makoto and Chieko Naruoka/成川岡真・千恵子さん are celebrating the 35th Anniversary of their izakaya, Tanuki no Hana/狸の穴 (the racoon’s lair!) until July 10th!

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The place has little changed over the years!

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It is not the oldest izkaya in town but is certainly the oldest izakaya specialized in Shizuoka Prefecture sake!
have a look at the sake labels on the window and you will discover some breweries that have long ceased to exist!
Makoto san in particular will happy to reminisce!

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For their anniversary, Makoto and Chieko offer a special daily selection of five sake for only 500 yen a glass with a complimentary glass of draft beer!
Now, if you give them your name, size, phone number and e-mail address before the 10th you might become the lucky winner of a commemorative T-shirt!

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A snack is also offered for 500 yen!

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If you are a regular or give them any reason to like you they will probably come up with a complimentary snack!

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I had three sake on offr that day:
Kinmei Junmai by Negami Brewery in Gotemba City!

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Takasago Junmai Karakuchi (+10) by Fuji Takasago Brewery in Fujinomiya City!

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Sayogoromo Junmai Karakuchi by Morimoto Brewery in Kikugawa City!

If you want not only to taste fine Shizuoka Sake but also learn about their history and anecdotes, Tanuki no Ana is the place!

TANUKI NO HANA/狸の穴

Makoto & Chieko Naruoka/成岡誠。千恵子さん
Shizuoka City, Aoi Ku, Ryogae Cho, 2-2-5 (near Aoba Park Street)
Tel.: 054-255-6704
Opening hours: 17:00~23:00
Closed on Sundays & National Holidays
Credit Cards OK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Hiyaoroshi Sake Gastronomic Party by Team Kumagusu & Nagashima Wine Store in Shizuoka City!

October 17, 2012

On Monday October the 15th Team Kumagusu, an association of Shizuoka Chefs, and Nagashima Wine Store, who all work very hard to promote the Shizuoka Gastronomy and producers, held a gastronomic party at Baker’s Market in Aoi Ku, Shizuoka City to celebrate Hiyaoroshi sake/new sake by three breweries and introduce local products from all over the Prefecture!

Mr. Nagashima of Nagashima Wine Store!

Mr. Tozaki of Hana Oto Restaurant and Mr. Sano of Kamoshibito Restaurant!

Mr. Shimura of Narusei Restaurant and Mr. Yoshimura of Uzu Restaurant.
Mr. Nakada of Hiro Sushi Restaurant could not come but his cuisine was also featured!

With 54 guests they certainly needed all the help they could muster!

Some of the appetizers being prepared before the guests made their entrance!

Precise work!

Mr. Takashima Of Takashima Brewery in Numazu City!

Mr. Sugii of Suginishiki Brewery in Fujieda City!

Mr. Doi of Doi Brewery in Kakegawa City!

Some of the sake brought by Mr. Takashima:
Yamahai Junmai Hiyaoroshi
Nigori Junmai
Kimoto Junmai (not on sale yet!)

The mystery sake!

Some of the sake brought by Mr. Sugii:
Kimoto Junmai Hiyaoroshi
Kimoto Junmai Daiginjo (brewed in 2010)

Sake brought by Mr. Doi:
Junmai Ginjo Koshu ((brewed in 1995!)
Junmai Ginjo Nama (brewed in 2010)
Junmai Hiyaoroshi

The chefs tasted the sake before the guests arrived, naturally!

All the water on the tables came directly from the breweries’ wells!

Guests attentively listening to the pre-dinner explanations!

The guests patiently waiting for the festivities to start!
Now, what was on the menu?

A lot actually: Grilled eggplant and trout in konbujime style with sesame oil By Hiro Sushi.

Varied appetizers including:
Jumbo boiled peanuts from Fujinonomiya City by Hana Oto
Small turnip and persimmon marinated by Kamoshibito
Matsunaga tofu marinated in sake malt and crackers by Uzu
shinju Scallops brochette by Narusei

Frogfish liver/ankimo steamed in Seikyousuke style by Uzu

Herring and herring roe by Uzu

Avocado and Scallops in egg yolk umeshu dressing by Uzu.

Fresh mozuku seaweed from Miyako Island in Okinawa.

Organic vegetables from Matsuki Bio Farm in Fujinomiya City steamed by Uzu.

These beautiful vegetables were served with three different sauces!

More beautiful vegetables!
Natural salt was also on hand!

I just couldn’t stop looking at them and asking for more!

Amagi Shamo Chicken from Horie Farm in Izu Peninsula and seasonal vegetables sauteed Chinese style by Hana Oto!

Magenton pork from Sanoman Co. in Fujinomiya City fried with maitake/Broomstick mushrooms in daikon in daikon sauce by Kamoshibito!

Smoked sawara/Spanish mackerel by Narusei!

Ebihimo and eringe mushrooms in walnut sauce by Kamoshibito!

Mackerel and barracuda pressed sushi by Hiro Sushi!

Fried rice vermicelli by Hana Oto!

A feast!
Looking forward to the next event!

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

Shizuoka Izakaya: Kaze To Matsu

November 4, 2008


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Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Kaze To Matsu is a great example of a successful Izakaya which shows that a chef’s origins do not matter when recognizing and serving an intelligent combination of produce from Shizuoka and other Prefectures.

Mr. Matsumiya, for all his relative youth, shows a remarkable eclectism when choosing Shizuoka Sake to accompany brews from Gunma Prefecture, his home: Hakauin Masamune (Takashima Brewery, Numazu City), Isojiman (Yaizu City), Shidaizumi (Fujieda City) and Hana no Mai (Hamamatsu City). Naturally, all kinds of drinks, including wine, are available.
The place, seating 11 at the counter and 14 at very comfortable tables, is very popular, and I would definitely recommend anyone to reserve especially on week-ends.
My good friend Patrick and I made a point to come before opening hours to reserve two seats at the counter and we certainly well when the establishment was packed by 18:00!
We are both fans of sushi and ordered the “Special Sashimi Plate”.

From left to right:
“Kanpachi”/Japanese Amberjack, “Tennen Maguro”/Wild Tuna, “Nama Yuba”/Tofu Sheets, “Suwagani”/Suwa Crab, “Kanpachi” again, “Tachiuo”/Scabbard Fish (under the shiso flowers) and “Koushin Daikon”/A red inside daikon variety.

We spotted some fresh seashells on display. I had noticed them before, but I couldn’t remember their name. “Shirogai” is the usual name in Japan, meaning White Seashell.

As they were still alive and appetizing, we opted for a plate of sashimi!
Almost sweet they were, a discovery!

The menu is very extensive and we had to limit ourselves to favourites for our first visit!
The tenpura (above pic) are served one at a time as they should be! Succulent!

Vegetarians and vegans will rejoice to learn that Kaze To Matsu serve “Yuki Yasai Sarada”/Organic Vegetables Salad! Very well-chosen seasonal vegetables only.

A gentle piece of advice:
Whatever you have savoured, do end with their “Tamagoyaki”/Japanese Omelette!
I can assure ou you won’t need any dessert!

Kaze To Matsu
Shizuoka City, Aoi Ku, Hitoyado-Cho, 1-4, 1F
Tel.: 054-251-2004
Business hours: 17:30~24:00
Closed on Mondays
HOMEPAGE (Japanese)

Drinking History at Yasatei: Okada Brewery/Okinabenten

September 30, 2008


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Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Last night I was invited by the owners of Odakkui, Katayurimo and Hana Oto Izakayas to share a very special bottle of sake (above pic).
This sake, a superlative Daiginjo, had been brewed back in 1997 by Okada Brewery which eventually ceased operations in 2006. In spite of its old age (for a sake) it had preserved in perfect condition all the time at very cold temperature by a collector cum liquor shop, Matsunagaya in Shizuoka City.
For the connoiseurs, this Daiginjyo is called Okinabeneten, brewed by Okada Brewery in Fujieda City. Rice: Yamada Nishiki milled down to an extravagant 35%. The yeast was a Shizuoka NEW-5 Yeast. Dryness is only +7~+9 and acidity a very low 1.0~1.3. The drawing process was “Fune shibori/tank press”. Alcohol was standard 15~16 degrees.
A great sake, so pleasant to drink with a dry elegant entry, short tail and a complex and rich aroma and taste. Tended to show different facets with food, alternatively turning drier and sweeter. An incredibly extravagant sake to drink with food. We drank it both chilled and heated.

Now, what did we eat with such a nectar?
First of all, sashimi of course. Not one kind, but two!
First seafood sashimi as shown on pic above:
(From top clockwise) Fresh Shirasu/baby sardines, Akami/lean tuna, Madai/red snapper, Hotategai/scallops, Katsuo/bonito. In the centre is boiled Tako/octopus. The whole was provided with wasabi (real one!), grated ginger, myoga cut into very fine strips and chopped thin leeks.

Yasai sashimi/vegetables sashimi, the specialty of the house. Great juicy and cruchy cucumber, daikon, red radishes, celery (Shizuoka Prefecture produces half of all celery in Japan!), myoga and sweet red pimento. You probably noticed the big shiso leaf concealing chopped sweet onions. A treat for vegetarians (and vegans!)!

Yasatei is also renown for its superlative Kansai-style oden!

And finally another treat for vegetarians: renkon/lotus roots sauteed with soy sauce and sprinkled with sesame seeds!

Great food for a great sake!

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

Shizuoka Izakaya: Bu-Ichi (Re-visited)

September 29, 2008


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Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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(Oumuraya Brewery, Hakuen Bishamon Honjozo)

The Missus has this special liking for Bu-Ichi Izakaya (which I share!), not only because she loves the food, drinks and atmosphere, but also because she always happens to learn something new she will be glad to try reproduce (in her own way) back home! I’m not one to complain, and I certainly enjoy writing about the place over and over again!


One thing is certain: this is one the very best places in the whole Prefecture to enjoy sashimi as once again demonstrated by the succulent katsuo/bonito served with grated ginger and thinly-chopped leeks.


Another reason is the top-class Shizuoka Sake!
I (my wife drinks wine as a matter of course) chose this very limited edition (only 300 bottles) by Oumuraya Brewery in Shimada (Tim, are you reading?):
Hakuen Bishamon, Honjozo, a very soft, almost sweet sake (Dryness: +1, acidity: 1.3).


Sanma/Mackerel Pike is in season. We ordered a yaki sanma sarada/grilled mackerel pike salad. The fish is first grilled, then shred into small bite-sized chunks and served with vegetables and home-made dressing. This is the recipe that the Missus has a special interest for!


Talking of vegetables,Bu-Ichi, in spite of all its great fish and meat, would be the perfect place for a vegetarian too thanks to perfect vegetables tenpura! Wherever they come from, they are always exlusively seasonal!


With such meals, sake tends to disappear too quickly! My next order was a Kikuyoi Tokubetsu Junmai by Aoshima Brewery in Fujieda City. Mr. Aoshima makes superlative sake getting recognition all over Japan in spite of its relatively small size. Incidentally he also speaks fluent English for those who would like to visit his brewery!

As we are both omnivores, we felt a little meat was in order to finish our meal (we usually skip dessert in Japanese restaurants as there is always the open possibility to visit another one later!).
Bu-Ichi serves a scrumptious sansho tori karaage/fried chicken with Japanese pepper. A beauty that my American friends in particular would swim across oceans to taste!

Look forward to the next meal there!

Bu-Ichi
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai 2 Matsunaga Bldg. 2F
Tel.: 054-2521166
Closed on Wednesdays
Reservations advisable

Shizuoka Izakaya: Waga

September 6, 2008


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Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Waga is your typical new wave izakaya. Opened a little more than two years ago by the very young at heart (a fan of the Beatles,Queen and Led Zeppelin among others) Shuhei Ichikawa it seems very popular as I managed to enter it only at the third try and this somewhat late at night. In any case if you plan to patronize the place before 9:00 p.m., you had better resrve in advance!

The staff in their late 20’s (30’s?) are a smiling hard-working bunch, but nonetheless extremely welcoming and attentive.
Now as any good izakaya, Waga always has at least a couple of remarkable jizake on offer, although they do change regularly.

The first I ordered was a Hakuin Masamune Junmai by Takashima Brewery in Namazu, a real beauty!
It just drank like wine! Pity I could not stay too long this time, or I might have contributed to the bottle death!

Actually you had better keep your eyes wide open! Not many izakaya offer French Pernod and Ricard, and Portuguese Porto wines!

Now the first indication of a good izakaya, and especially in Shizuoka Prefeture, is its sashimi offering. If you ask for “moriawase/plate”, you will get a good idea of the establishment.
Now, the “Katsuo Tataki/Bonito slightly cooked”, “Kanpachi/Yellowtail” and “Maguro/Tuna” were simply of the higher level that would put a few vaunted Tokyo places at shame, but at very kind prices!

As I said, my friend and I were in a bit of a hurry, but we opted for dishes representative of the establishment. The seasonal dish was “Jukusei Tsurushi Buta Saute to Kisetsu no Kinoko Ankake/Sauteed matured Pork (with tofu) and seasonal mushrooms in sweet and sour sauce”. A hearty dish which should satisfy a big appetite!

Talking of solid appetites the “Karaage/Deep-fried Chicken)” was not only succulent but absolutely enormous. You would problems closing your hand around any of them!

When it comes to sake I’m a big drinker. I asked for the other Shizuoka Sake available, Takasago karakuchi Junmai by Fuji Takasago Brewery in Fujinomiya City. Very dry indeed, but so easy and pleasant to drink!

“Tamagoyaki/Japanese Omelette” is also another preriquisite at any good izakaya, and the one concocted by Waga is also a beauty. We certainly did not need any dessert!

Blimey! There is no way we could sample all the offerings. Which means I will have to come back in a hurry!

Waga
420-0839 Shizuoka Shi, Aoi Ku, Takajo Machi, 2-1-20, Kuroyanagi Bldg., 1F
Tel. & Fax: 054-271-7121
Opening hours: 17:30~23:30 (Monday to Thursday), 17:30~26:00 (Friday, Saturday and day before any National Holiday).
Closed on Sundays and National Holidays.
Set menus and parties possible.
Reservations recommended.
HOMEPAGE (Japanese)

Shizuoka Izakaya: Bu-Ichi (revisited)

August 8, 2008


Les meilleurs actualités issues des blogs

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Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Bu-Ichi Izakaya in Shizuoka City has been a favourite of mine for as long as I can remember. Unfortunately I do not go there that often as it is reserved for my nights out with the Missus (well, too many people know me there, too!)!
Incidentally, the picture above was taken quite some time ago. The Oyakata tends to be dressed in white these days, but last night I told him I preferred him in his blue garb!
Apart of the great Shizuoka Sake list, a customer will find all the drinks he might want, including wine and Okinawa Awamori. Melinda, Etsuko, don’t worry! I’ll take you there!
But the main attraction is of course the food:

Tempura and Anago/Conger Eel are two Japanese delicacies known all over the world, but when the two are combined in such delicate, crunchy, succulent manner one just shoud not bother about seasoning or even decoration!

Bu-Ichi acquired its fame because of the superlative seasonal sashimi such as “ainame/greenling or rock trout, a rarity brought all the way from Fukushima Prefecture.

Local fish is represented by “sanma/mackerel pike”. Bu-Ichi serves it in what I think the best way to savour it: thin slices with grated ginger, chopped thin leeks and myoga. The Japanese say “abura ga noote iru”, meaning they are fat. I would translate by “juicy”. The fish just melts in your mouth!

Whenever possible, Bu-Ichi serves local produce such as this beautiful round orange zucchini grown by a farmer in Miwa Cho, Shizuoka City. Which reminds me I have to interview this gentleman who has made Zucchini growing his specialty. Rowena, you would not believe it! Incidentally, have you ever thought of selling shiso in Italy? LOL

They were included in the next Tenpura order. To the Missus’ utter dismay I just ate them with my fingers without bothering about the salt and dip sauce provided!

Despite the heat of the day, we could not resist from ordering a bowl of “Gyu-suji-ni”/Beef joints simmered with miso and vegetables and served with a chopped leeks topping. Foodhoe would scream for it!

Although we did have dessert in the form of “matcha tea ice cream”, we usually have “tamagoyaki/Japanese Omelette” at the end of a dinner in a good izakaya. Big Bill should see the sheer artistry involved in making such a seemingly easy dish! And the taste! I can guarantee you you would be hard put if you had to choose between a second helping and a dessert!

Bu-Ichi
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai 2 Matsunaga Bldg. 2F
Tel.: 054-2521166
Closed on Wednesdays
Reservations advisable

Shizuoka Izakaya: Villa D’Est Quisine (2)

May 29, 2008


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Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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

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


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

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

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

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

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

Especially recommended for ladies, couples and loners alike.

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

Shizuoka Izakaya: Shibata

May 12, 2008


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Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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

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

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

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

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

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

Yuba Chakin

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

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

Holy Macaroni! Getting up proved an almost exhausting excersise!

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

Shizuoka Izakaya: Katayurimo

April 15, 2008

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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

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

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

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

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

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

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

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

Shizuoka Izakaya: Oikawa

April 12, 2008

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

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

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

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

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

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

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

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

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

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

Shizuoka Izakaya: Hana Oto

April 8, 2008

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

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

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

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

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

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

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

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

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

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

Shizuoka Izakaya: Kodarumatei

March 22, 2008


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(Mr. Takateru Kodama)

Shizuoka City can be a dangerous place at times.
That is, if you accept an invitation to dining and drinking by a notorious band of Shizuoka Izakaya owners and their staff!
I’ve had the great luck to get to know this particular of jolly men (a lady was supposed to join us but I will have to wait until next time!) through Mr. Ohshiro, the enregetic owner of Odakkui:
Mr. Tozaki and his assistant Mr. Sugiyama of Hanaoto Izakaya and Mr. Mori Katayurimo Izakaya.
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Kodarumatei moved to its new location last Autumn and is a very busy place. Needing to reserve a table on a Monday night is certainly a proof of the establishment’s popularity!

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I decided to take a back seat as far as ordering was concerned. After all those guys know their stuff!
Sashimi was quickly agreed upon and we were brought this grand plate that would attract Chuckeats‘ attention! simple, tasty and sublime! Shizuoka Prefecture is blessed with one of the richest sea in Japan, and all of the fish were caught the day before off our coast!
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Kodarumatei is renown for its selection of sake, including some great brews from Shizuoka Prefecture: Kikuyoi, Suginishiki, Kaiun, and others depending on arrivals. one more reason to patronize this establishment!
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Now here is food that would have Foodhoe and Gaijin Tonic coming running! Apparently deep-fried minced chicken balls and pork brochettes are a must in this establishment and I totally agree!
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Vegetables are certainly not forgotten as demonstrated by some great tempura and salads that would please any vegetarians!
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But my pick of the day was the grilled whalemeat steak presented cut on a simple dish. Simply crumptious!
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We could not resist our carnivorous instincts and oredered an extra dish of sauteed beef.

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

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

Shizuoka Izakaya: Kashimaya

March 5, 2008


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Kashimaya has long been an institution In Shizuoka City where its 78-year existence makes it one of the oldest izakaya in town.
It certainly deserves its enormous popularity as it strikes the ideal combination of good food, good drinks and good prices. And smiling service!
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It has kept its traditional atmosphere with tatami, wooden counters and decorations.
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Their sashimi is top-class (isaki/grouper and katsuo/bonito in above pics) and usually comes from Shizuoka waters. But you had better come early as sashimi is the first item they tend to run out of quickly!

As for other food you will be able to savour izakaya classics as:
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broiled liver sticks, negima (Pork and leeks sticks) and tsukune (chicken balls)
But make a point to try their cooked fish, especially tempura:
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As any good Shizuoka Izakaya, they do serve local jizake:
Isojiman Honjozo and Daiigunjo
Kokkou Junmai Ginjo (a favourite of mine!)

The kind of place where you easily become a regular as their menu do follow the seasons!

Kashimaya
Shizuoka City, Aoi Ku, Kamiishi cho, Showa Doori, 7-15
Tel.: 054-2523989

Shizuoka Izakaya: Taisaku

February 19, 2008


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It certainly took me a long time, but I finally paid a visit to Taisaku, the third oldest Izakaya in Shizuoka City! It has entered it sixty-ninth year of existence and is still going solid thanks to a strong sense of tradition nurtured by the family down to the present 3rd and 4th generations.
It has alway enjoyed a great reputation and certainly deserves it!
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Taisaku prides itself in serving, whenever possible, products from the local seas and lands. The sashimi are true delicacies, especially raw sakura shrimp (large pic above), not easy to serve so fresh unless you have a direct contact in Yui City, or katsuo/bonito thanks to Yaizu City fishermen. The aji/horsemackerel was a beauty, too. I had to limit myself to those three raw servings this time and will have to come regularly to sample the whole menu changing every day (impossible!). I had time and stomach space left to sample their “kisu to anago no satsumaage”, a fish paste made from two fish caught in Suruga Bay and cooked to perfection.

Now, if you know me well, there need be another reason for my introducing an Izakaya: the local sake!
I gave up on posting the labels for the simple reason that the list is too long! Here you are:
Garyubai Dai Ginjo (Sanwa Brewery, Shimizu Ku)
Isojiman Junmai Ginjo + Hionjozo (Yaizu City)
Hatsukame (Shida Gun)
Kaiun (Doi Brewery, Kakegawa City)
Matsu Ichi, including Taruzake/sake from the cask and “kan”/warm (Shizuoka City)
Shosetsu Junmai (Yui City)
Kokkou (Fukuroi City)
Karakkaze (Hana no Mai Brewery, Hamamatsu City)
8 Breweries for 11 types of sake, all from Shizuoka Prefecture!

As Taisaku is located in Central Shizuoka just behind Shin Shizuoka Center, expect it to be full with patrons of all ages, genders and status!
If you wish to talk about local history, you will find the master of the house quite amenable indeed. Not only did he took out old books for me, but he also gave me the name of another Brewery that existed before WWII!

Taisaku
420-0858 Shizuoka City, Aoi-Ku, Tenmacho, 1-10 (entry on 1F, restaurant on 2F)
Tel.: 054-2531639
Business hours: 17:30~?
Closed on Sundays
Parties up to 20 possible on 3F

Shizuoka Izakaya: Odakui

February 13, 2008


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When I entered Odakui on February 8th, I must confess it was already the second establishment I visited that particular night. I had only intended to stay there long enough to give myself a good idea of this establishment introduced to me by its “sister” izakaya, Yasatei.
Well, well,…
Lucky I was on my own. I can’t imagine what would have happened if a certain Gaijiin Tonic and Foodhoe had been with me! I very much doubt I would have been able to teach from 09:00 the next morning!
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The owner, Naofumi Ohshiro, who opened Odakui 8 years ago before helping open Yassaitei 5 years later, did not know who I was (he could not believe I’m a lecturer!). The gentleman seems to decide on the spur of the moment who he likes or not, unless it was because he is an unconditional fan of the famed Japanese manga artist Ose Akira who wrote the series “Kurabito Claude”, the story of a third-generation Japanese-American who visits Japan to explore his roots and to subsequently become a sake brewer.
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Nevertheless, when I ordered sake, he told me to bear with him and accept a cup of an absolutely extravagant Junmai Daiginjo (one of the most expensive sake I ever saw in Shizuoka Prefecture!) brewed by Oomurya Brewery in Shimada City as a welcome greeting! Look at the “Oni’s” face on the label and compare it with Mr. Ohshiro’s on the picture at the top of this posting, holding the famous “Dobu” nigori sake from Nara Prefecture. Can you see a resemblance?
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I ordered a Shosetsu brew by Kanasawagawa Brewery in Yui ( Isojiman and Chumasa are also on his list) which came with a great-looking snack. The very friendly staff jhelped me choose an assortment of sashimi:
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Top: Kanpachi/Amberjack
Middle: Saba/Mackerel & Akami/lean tuna
Bottom: Hirame/sole
All great quality, tasty and cut in the traditional way that Lojol would expect!
As Mr. Ohshiro had realized he had found a soulbrother, he came back whenever he could get a minute or two in his busy izakaya, which sits half a dozen at the counter and a good dozen more at two tables set as “horikotatsu”, to engage in this unending conversation on sake and Shizuoka Brewers.
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As the conversation was just too great to go back home early, I ordered the grilled “kuro hampen”/dark sardine paste, a specialty only made in our Prefecture, served with grated ginger and chopped leeks. Mr. Ohshiro then insisted I sampled the “Dobu” nigori sake introduced in Akira Ose’s first book. Great sake which completely caught me off guard.
But I wanted to drink a full glass of that “Oni” above-mentioned, or I knew it would stayed on my mind fordays ahead. My host kindly pointed out it was pretty expensive (it was), but I waved his reservations away. I’m sure that Melinda, Etsuko and Tim would have approved! The brew was simply extraordinary, and for all its delicay went down so well with food! I know I’m going to do something really silly soon!

Blimey, I had to leave knowing we had not talked about half of what we ought have to, but I knew we had parted at the right time as I had some difficulty riding back home in a straight line on my bicycle!

Why do I have the impression that Odakui will become my “next door” (Japanese expression for the second place of the night)? Who am I to complain anyway?
Kanpai & Banzai!

ODAKUI
420-0034, Shizuoka City, Aoi Ku, Tokiwa-cho, 1-8-1, Aoba Yokocho, 2F
Tel. & Fax: 054-2536900
Business hours: !7:00~24:00

Shizuoka Izakaya: Nanasei

February 6, 2008


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It was the turn of Mr. Kawashima, a member of our “Monthly Monday Eatout Group” to choose our meting place, and he elected for our ever-grwoing group (we accounted for 7 participants this time!) an original izakaya called Nanasei.
The restaurant was created 7 years ago by Mrs. Junko Sunada on the first floor of the large house she lives in with her family.
Actually the first floor consists of a counter (see picture above, sitting 6) and a Japanese tatami room (sitting 6~7).
The place is very comfortable and easy-going but sophisticated at the same time, all that for comparatively reasonable price. You have more the impression to eat at home than in izakaya/restaurant. It makes the place all the more attractive for small groups searching relative peace and quiet in an intimate environment.
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Mrs. Sunada makes a great use of local products, especially vegetables, with an accent on lightness and familiar (as of family) tastes, all the while creating original cuisine for all to enjoy, whatever the age or gender. A vegetarian (that I am not) could very well order or reserve a full meal there!
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The more you eat, the more you feel like drinking, and I have a suspicion that Mrs. Sunada has mastered the art to iduce a customer into sampling her drinking menu!
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Now, the last is the real reason behind our friend’s choice!
As he is a fervent lover of sake, the menu gives him ample cause for rejoicing apart of the beer and wine:
I will cite only the truly local sake among the long list:
Kaiun (Doi Brewery, Kakegawa City)
Shosetsu (Kanzawagawa Brewery, Yui City)
Hatsukame (Okabe-cho, Sida Gun)
Karakkaze (Hana No Mai Brewery, Hamamatsu City)

I would recommend Nanasei both to couples and groups who wish to share a gastronomic adventure away from the tussle of the town.
Set menus and a la carte are available. I would suggets both for value and interest to choose the set menu of the day and eventually add one or two more dishes if you are still hungry!

Nanase
Address: 420-0833 Shizuoka City, Higashi Takajo 2-40 (Go up Kitakaido from Shin Shizuoka Center, turn right at Casino Pachinko, second corner)
Tel.: 054-249551
Fax: 054-2486644
Business hours: 17:30~22:30
Closed on Sundays and 2nd and 3rd Mondays
Reservations advised

Shizuoka Izakaya: Kobayashi

February 4, 2008


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If you are hungry and thirsty, on your way to the station after a long day’s work, but not in a hurry, Kobayashi is certainly one of the most natural places to visit.
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It stands at a corner just before the back entrance of parco Dept. Store, only a few minutes walk from your train (or your next destination?). The present (young) generation looking after the establishment is the third one following the steps of its founder in the 1950’s.
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Both officionados of “oden” (fish paste balls and others slowly cooked in Japanese broth) and “kushiyaki” (japanese brochettes) will findtheir favourite morsels there. Note that the “oden” are very much “Shizuoka-style”, that cooked a long time and comparatively of daek colour, although the broth was lighter than in some other typical “odenya”
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As for drinks, local patrons enjoy the usual fare, but I had the pleasure to discover a local sake on sale, Sugunishiki Honjozo (Sugii Brewery, Fujieda City). If you on your way back to another Prefecture, make sure to taste it!

Kobayashi
Shizuoka City, Aoi-Ku, Koya Machi, 5-1
Tel.: 054-2524932
Business hours: 17:00~22:00
Closed on Sundays

Shizuoka Izakaya: Tonami

January 30, 2008


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Tonami originally opened in 2002 but was bought by the present couple owners mid 2005, for the better, I must say.
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The name “Tonami” means “Rabbit Wave”, and for rabbit lovers, the place is simply full of them!
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Located in the middle of the Shizuoka “Gourmet Town” Tokiwa-cho district, it is a very welcoming place where individuals or small parties of up to four will comfortably sit. I noticed that customers greatly vary in age, always a good sign.
As in any such establishments, sashimi is a good criterion for judging the quality of the fare: the sanma (saury, mackerel pike) was excellent and very fresh (they serve us the bones and head deep-fried later) and very tasty.
They do have original recipes and unusual morsels. I would like to recommend the following:
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(in above order) Deep-fried avocado and scallops Spring rolls, deep-fried whalemeat (yes, you read it!) and kushiyaki (Japanese brochettes)
They also serve a mean Japanese-style tripes curry!
All at reasonable prices for such an establishment.
As for drinks, the usual, but they also serve an excellent Shizuoka Sake, namely Isojiman Honjozo (Yaizu City): no need for dessert!
A place certainly worth a second visit!

Tonami
Shizuoka City, Aoi-Ku, Tokiwa-Cho, 2-9, K Montania Bldg., 1F
Tel.: 054-2512012
Business hours: 17:00~24:00 (weekdays), 15:00~22:00 (Sundays)
Closed on Tuesdays

Shizuoka Izakaya: Imaizura

January 24, 2008


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Umaizura (actually mean Horse Face! The kanji for horse is featured in the address, Mr. Konagai forename and izakaya’s name!) is one of those “kakureya” (hidden spot) that would be impossible to discover without a guide. I was lucky enough to be introduced to this very traditional izakaya by my ne “sake friend”, Mr. Koyama who is in the preocess of writing a homepage for the Shizuoka Sake Brewers Association.

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The entrance, once discovered in a dark side street opens onto a very comfy interior replete with traditional and antique Japanese furniture. You have a choice of sitting between a counter where you can have a look at the Shizuoka-style oden (I had to forego them this time!), rooms and corners all with tatami, some with dug space for your legs (expats better request for those), others with cushions on the tatami floor.

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Umaizara is still an upper-class of izakaya tendered for the last 8 years by Mr. Konagai who shows great care in choosing the sashimi of the day. All food is cooked with care, whatever the syle, traditional or more modern to satisfy all tastes and appetites:

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One more reason is of course the Shizuoka sake :
Hatsukame (Okabe-Cho) (4 varieties)
Kikuyoi (Fujieda City)
Hana no Mai (Hamamatsu City)
Isojiman (Yaizu City)
This is not an extensively list as it changes regularly. Mr. Konagai will be only too happy to tell you what he has in stock and describe the brands he has on hand.

Now, as I shall have to visit it again for the oden and more sake, expect another article very soon!

Umaizura
Shizuoka City, Aoi Ku, Baban Cho, 39-3
Tel.: 054-2713636
Business hours: 17:30~?
Closed on Sundays.