Tag Archives: 居酒屋

Japanese Gastronomy: Katsuo Tataki at Waga!

Service: Very friendly and easy-going! Slow food!
Facilities: Very clean overall. Large and clean washroom.
Prices: Reasonable
Strong points: Great list of sake and shochu. Typical izakaya gastronomy with a personal touch!

Shizuoka Prefecture, thanks to its long shores along the Suruga Bay, the richest Bay in Japan, and around the Izu Peninsula is replete with fish and seafood all year round. Comparatively little fish is imported from other shores and people here keep to seasonal fish.
Katsuo/鰹/Bonito, also called skipjack tuna, is a very popular fish in Japan and probably the only sustainable tuna species these days. It is also extensively eaten in the Maldives, Indonesia, Sri Lanka, France and Spain.
At the beginning of the Fall large schools swim across the Suruga Bay and the quality of the fish in Shizuoka supermarkets, sushi restaurants and Izakaya is simply extraordinary!

Naturally, it is delicious consumed raw as sashimi or cooked as “nimono”, “teriyaki” or in curries, but my preferred cuisine is tataki!
Although the method is simple enough, timing is crucial!

Freshness is also crucial.
Instead of preparing it beforehand, the chef at Waga, upon receiving the order, will cut out a large chunk from a fresh skipjack filet and grill it directly over the flame just long enough to sear the fish a few mm deep. He will then plunge it into icy water to stop the cooking and wipe it dry. Simple? Yes, but try it, and you will find out a lot of little details have to be taken into account!
The chef will then cut the katsuo in large slices and serve them artfully arranged on a plate with a light cold sauce/dressing.

For a perfectly balanced and beautiful dish he will prop the fish atop plenty of lettuce and decorate it with finely cut white leek and a quartered large plum tomato, all grown in Shizuoka Prefecture!
Of course, the dressing is a secret but it is based on soy sauce, ponzu and lime juice with soft spices!

WAGA
Shizuoka City, Aoi Ku, takajyo, 2-1-20, Kuroyanagi Bldg. 1F
Tel.: 054-271-7121
Business hours: 17:30~23:30, 17:30~26:00 (on Fridays, Saturdays and National Holidays)
Closed on Mondays
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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Vegan Sashimi at Yasaitei (2010/06/30)

Service: Excellent and very friendly
Facilities: very clean
Prices: reasonable
Specialty: Vegan and vegetarian Cuisine, Izakaya gastronomy, local products, oden.

The summer has come to Shizuoka with a vengeance after an unseasonably cool period. One has problems making and devising food and meals for such a period. It is when you have to think of a higher fluid/water and vitamin intake to complement your “usual” diet/eating prctices.

This is when fresh vegetables are vital!
Luckily enough, Shizuoka Prefecture is the most blessed region in Japan when it comes to varieties and quality.

Just go arond the innumerable small markets in town and suburbs and you will rediscover the riot of colours at Yasaitei, which almost exclusively serve local produce!

Do not forget that mushrooms can play a vital role in your diet!

One knows very quickly where all these beauties come from: Green asparaguses from Hokkaido!

I had a long day both indoors and outdoors yesterday, and I was literally dehydrated when I entered my favourite izakaya.
The fresh colours of yuba/tofu sheets served with grated Shizuoka wasabi and thinly shredded leek were a balm on my eyes and body.
With a glass of Doman rice shochu from Tenjigura-Hamamatsu Brewery, I could patiently wait for my vegetable sashimi order!

Just a little soy sauce with it, nothing else!

A side view of the picture at the top of this posting.

A slanted view to show the mizu nasu/water egg plant, a Japanese variety that is best eaten raw, cruchy celery, crunchy (and so juicy) daikon on shiso, perilla leaf atop chopped onions, crunchy and juicy (again) cucumber and small radish!
The dressing/dip consisted as usual of fine salt, miso paste and sesame oil!

I finish my quick snack/meal with a corn cream and fresh carrot combination. Does not qualify as vegan, but certainly does as vegetarian!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

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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

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

Sashimi Plate at Uzu (‘10/02/25)

Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients especially organic vegetables extensively used.

Just had our regular visit, the Missus and I last night at Uzu, the talk of the town (on TV nest Sunday!) as far as Izakayas arec ocncerned in this city.

Apart of supremely extravagant vegatables and meat, one can expect the best quality sashimi there, too. And most of it local!

From right to left:
-Isaki/Chicken Grunt (what a name!), both as sashimi and seared sashimi/aburi sashimi (Suruga Bay).
-Kihada Magura/Albacore Tuna
-Madako/True Octopus
-Grated fresh wasabi from up the Abe River, Shizuoka City.
-Benimasu/Salmon Trout from Fijnomya City.

A real treat!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK

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, Social Culinaire, Sushi Nomads, Cook, Eat & Share, Gourmet Fury, 5 Star Foodie, Easy Does It Recipes, Oyster Culture, Once A Chef

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

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日本語のブログ
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Shizuoka Sashimi: Kinmedai/Splendid Alfonsino

We had this fish yesterday at Uzu Izakaya in Shizuoka City as our second sashimi plate: Kinmedai/金目鯛.

Kinmedai/金目鯛 in Japanese means “Golden Eyes Seabream”.
It is a fish genus common all over the world, but with varying quality level.

This kinmedai was caught off the Izu Peninsula in the Western part of Shizuoka Prefecture.

Izu Peninsula is considered one of the best areas for that particular fish (it has different names in other regions!).

It was served cut in small rectangular pieces with a deep indent in the middle where you can insert the freshly grated wasabi (from along the Abe River in Shizuoka City) for better chopsticks manipulation and utmost appreciation.
The flesh is so tender it almost melts inside your mouth. The taste is sublime for a fish which is not considered as expensive here. (which shows you can enjoy sashimi and sushi at very reasonable prices! Jibe for people spending fortunes in Tokyo and abroad! LOL).
Generally speking fish is readily available and reasonble for all budgets in our Prefecture.

I feel like a lucky b…..d!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese, but have a look at the pics!)

RECOMMENDED RELATED SITES:
Warren Bobrow
Wild River Review
Bread + Butter
5 Star Foodie
Frank Fariello
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles
Comestilblog
Greedy Girl
Bouchon For 2

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

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日本語のブログ
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Sashimi Set: Guest House Kazeyoubi


The Japan Blog List

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

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Guest House Kazeyoubi in fact is a private pension with real hotsprings private bath and open-air bath fed with water coming from the nearby Ooumuro Yama, an extinct volcano situated near Ito City in Izu Peninsula.

The Guest House is a bit out the ordinary as it is conceived and decorated as a Spanish House with Spanish food as its main course for dinner!

We had ordered the sashimi plate on the Internet as an optional dish to an already great meal!:

-From top clockwise (see above picture):
Aji no sashimi/Saurel Sashimi
Amaebi/Sweet Shrimps
Aji no tataki/Saurel cut in small pieces
Katsuo/Bonito with freshly grated ginger
Inada/Young Japanese amberjack (buri)
Maguro/Tuna

-Centre:
Ika somen/Cuttle-fish served in long thin strips

Notice all the shiso leaves!

Guest House Kazeyoubi
〒413-0235 Ito City, Oomuro Kougen, 7-210 
TEL 0557-51-2935
HOMEPAGE (Japanese)

Sashimi Set: Matsu to Kaze


The Japan Blog List

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

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Matsu to Kaze (“The Pine and the Wind”) was opened about three years ago and its popularity has never abated.
Fresh produce and good service are the main (evident) reasons.
If you ever visit this izakaya in Shizuoka City, do make sure to order their sashimi set of the day! You just can’t go wrong with theirfresh offerings mixing local produce with that of faraway prefectures!

The plate my good friend Patrick and I ordered featured (see picture above from left to right):
Kanpachi/Yellowtail
Tennen Honmaguro/Wild tuna
Nama yuuba/Tofu sheets
Suwagani/Suwa Crab
Kanpachi/Yellowtail (again)
Tachiuo/Scabbard Fish (under the shiso flowers9
Koushin daikon/A red (inside only) daikon variety

Matsu to Kaze
Shizuoka City, Aoi Ku, Hitoyado-cho, 1-4
Tel.: 054-2512004
Business hours:17:30~24:00
Closed on Mondays

Sashimi Sets: Yasatei


The Japan Blog List

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.

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!)!

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