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If you go to the modern Shizuoka City Hall in Aoi Ku you will notice an old building topped with a dome on its right. The whole building had been the city Hall of Shizuoka City from 1886 to 1986, just a century. Having lived 38 years in ...
If you go to the modern Shizuoka City Hall in Aoi Ku you will notice an old building topped with a dome on its right. The whole building had been the city Hall of Shizuoka City from 1886 to 1986, just a century. Having lived 38 years in Shizuoka City I witnessed the building of the new City Hall (which had to be restarted after it was discovered that its foundation was too low!) and shared the worries of the local citizens when the mayor in place, Shingo Amano (you will not find his name in all records as he had to step down in second mid-term after one too many financial scandals!), wanted to pull down the whole edifice to leave place to another of his expensive “monuments”. The edifice created by a guest British architect was finally saved out of the mayor’s friends’ clutches when various citizen groups finally woke up and started a damaging campaign forcing the mayor to relent (the beginning of end for him actually!). The building has since then been used as a meeting hall, library and document vault. You can actually visit most of it on your own without permission. It is a great place to explore for photography buffs with old stairs, panels. windows and waht else! Try and catch the dome under a red dusk sky! I’m sure you will have plenty of striking pics to show back home! RECOMMENDED RELATED WEBSITES 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, 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, 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: 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! -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
about 5 hours ago
Service: Very friendly, polite, but easy-going Facilities: Great cleanliness overall. Beautiful washroom Prices: Reasonable Strong points: All kinds of bubbly drinks. Very healthy and tasty food snacks made with local products. I had be...
Service: Very friendly, polite, but easy-going Facilities: Great cleanliness overall. Beautiful washroom Prices: Reasonable Strong points: All kinds of bubbly drinks. Very healthy and tasty food snacks made with local products. I had been on the lookout for this place for quite a while since the owner of Taky’s Cakes and Cafe owner decided to move to new and larger location (report next month I hope). I had to surprise to find out it had opened on the very day I chose to have a better look and visit! Actually, another surprise was waiting for me inside! Keisuke Ohta/?????? is in fact an old acquaintance of mine in spite of his relatively young age. Some one year ago he left his previous employment to open a successful wine bar called Vin Vino in Ryogae-Cho, Aoi Ku before starting this second venture! The small place is an incredible example of Japanese ingeniousness making the most of what small space was available. 6 guests can sit on chairs at the counter while 10~12 more people can stand at two tables and 3 half tables against the wall. Even so, two staff can work at ease behind the bar and cook without nay hassles. Incidentally you can use their beautiful business cards as coasters! The counter bar. Actually very little change was brought to the place except for the seating! The lighting is modern but diffused. As a customer if you want a little privacy sit at the counter or stand at one one of the half tables against the wall. If you want to be seen and see stand by one of the two tables behind the bay window! Mind you, depending on the kind of customers it can either be very quiet or definitely raucous! I started with a dry wine from the Cotes du Rhone in France with no bubbles, but one can enjoy, beer, sake, cocktailes, liqueurs, spirits, whiskey, wine by the glass or bottle, fizzy or flat, soft drinks, soda and light meals! Now, the food is definitely of a higher level but reasonable! All the vegetables are organically grown by Mr. Baba in Fujinomiya City at the foot of Mount Fuji! The above vegetables exquisitely cooked as “frites” (actually an elegant tempura) are worth the visit alone! From a different angle two kinds of eggplants, a square bean and other beauties the staff take pride in meticulously introducing! There are plenty of other tasty morsels available but that will be for the next report! And do not forget to explore the wine list including such unusual offerings as this pink fizzy wine from Yamanashi Prefecture! See you soon there again! JACUZZI awabar ]420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10-2 Tel.: 054-269-5992 Opening hours: 15:00~24:00 Closed on Sundays Credit cards not yet! RECOMMENDED RELATED WEBSITES 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, 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, 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: 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! -Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken -Japanese
about 5 hours ago
What are these? They were served in my hometown, Chalon Sur Saone, Bourgogne, France! See below last picture! To give a little help (actually he helps me!) Russell Deasley, the mastermind of a superior Homepage/Blog with the name of THE ...
What are these? They were served in my hometown, Chalon Sur Saone, Bourgogne, France! See below last picture! To give a little help (actually he helps me!) Russell Deasley, the mastermind of a superior Homepage/Blog with the name of THE TOP 10…of Anything and Everything! I have been thinking what could be the different “10″, be they the best, worst or whatever, I could come up with. And the ideas are coming fast and thick! I had been wondering for quite a while what people all over the world did with the legs of the many animals they eat and decided to do a little research to find at least 10 of them. There are more of course, but let’s say these are my favorites! 1) Chicken Legs in Tikka fashion. INDIA! 2) Snow Crab Legs just before being cooked in Shabu-Shabu Style. JAPAN! 3) Leg of Duck Roasted with Wine Sauce. CANADA! 4) Leg of lamb Roasted USA! 5) Leg of Pheasant Roasted UK! 6) Leg of Pork Roasted. CUBA! 7) Leg of Quail Roasted in Spices. SPAIN! 8) Legs of Turkey Roasted. GERMANY! 9) Leg of Venison in Moscovite Sauce with Pumpkin Varenyky. RUSSIA! 10) Frog Legs Sauteed. FRANCE! RECOMMENDED RELATED WEBSITES 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, 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, 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: 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! -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
about 22 hours ago
If you walk straight out from the only exit of Kikugawa City JR Station you are bound to walk past a square old building all made of red bricks. Now, this is a noteworthy discovery as such buildings, mostly official at the times, were de...
If you walk straight out from the only exit of Kikugawa City JR Station you are bound to walk past a square old building all made of red bricks. Now, this is a noteworthy discovery as such buildings, mostly official at the times, were destroyed during WWII and most of those you may discover, especially in Yokohama and Hokkaido, are copies. This building in Kikugawa City is the real article! It was erected as soon as the Tokaido Railway Line opened a station in Horin No Uchi (as of Hori no Uchi District in Kikugawa City) ine 23rd Year of Meiji Era (1890). many buildings of the same architecture were also built at the same time along Kikugawa Station platform, Yoshizawa Arch Bridge, Kanaya Station and Makinohara Tunnel as offices, warehouses and else but they all have disappeared and the Red Brick House in Kukgawa City is the only one left. For long the land had been ogled by developers and only 2 years ago the rumors were pretty bad until an NPO took charge of it with the blessings of the city as Cultural Asset! The original front facade although it is now oriented away from the street. If one looks carefully one can see the traces of the adjacent buildings and walls which have all disappeared! The place can be visited on Fridays, Saturdays and Sundays from 10:00 to 16:00 except on third week-ends. It is still being cleaned and ordered inside but it is still worthy of a visit and of a glimpse of the past! RECOMMENDED RELATED WEBSITES 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, 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, 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: 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! -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
about 23 hours ago
Service: very lively and friendly. Facilities: great cleanliness overall. Prices: reasonable, good value. Strong points: Beer from all over the world. Outside terrace. Local microbrewery beer available in some quantities. Growstock (par...
Service: very lively and friendly. Facilities: great cleanliness overall. Prices: reasonable, good value. Strong points: Beer from all over the world. Outside terrace. Local microbrewery beer available in some quantities. Growstock (part of Beck Co Ltd. with Mando and Aoi Beer Stand) will hold its Oktober Fest for the 5th time running on October 14th! October 14th is on a Tuesday, but since it is a National Holiday you are left with no excuse, especially in the light that it will held in the afternoon from 13:00 to 19:00. Rerserve your seat outside on the terrace! Advance all you can drink and eat Food & Drinks Tickets are sold for 4,000 yen. If you buy 4 tickets you will be offered a limited edition T Shirt! Only 40 tickets available so hurry! Otherwise all drinks and food can be bought for 600 yen a piece (tickets to be bought at the entrance only) on the premises on the day! GROW STOCK 420-0852 Shizuoka City, Aoi Ku, Koyamachi Naka Building, 5F Tel.: 054-293-9331 Opening hours: 17:00~25:00 (Mon.~Thurs.), 17:00~27:00 (Fri & Sat.), 17:00~24:00 (Sun.) Parties welcome (reserve!) Credit Cards OK RECOMMENDED RELATED WEBSITES 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, 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, 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: 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! -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
about 24 hours ago
Baird Beer & Taproom Events Bulletin The Flavors of Fall — Joie de Vivre Golden Ale & Fall Fest Lager Dear Taproom Friend & Baird Beer Enthusiast: Fall is my favorite season. I love the clean crispness in the air and the bright...
Baird Beer & Taproom Events Bulletin The Flavors of Fall — Joie de Vivre Golden Ale & Fall Fest Lager Dear Taproom Friend & Baird Beer Enthusiast: Fall is my favorite season. I love the clean crispness in the air and the brightness of the season’s colors. Fall is the season for celebration of nature’s harvest. We are honoring the autumn season this year with two special brews: Joie de Vivre Golden Ale and Fall Fest Lager. New Baird Beer Seasonal Releases: *Joie de Vivre Golden Ale (6.5%): If beer is good at one thing it is helping people to feel the joy of the moment. The Belgians are perhaps the best at putting their beer and culinary culture to the service of joyful living. Joie de Vivre Golden Ale is our tribute to Belgium’s joyous beer culture. It is a richly hued golden ale of simple makeup — three base malts (floor-malted Maris Otter, Pilsner and Munich) and one sugar (Japanese sudakito). The hopping is more complex — five earthy, herbal varieties (Millenium, Sterling, Willamette, Fuggle, Styrian Golding) are added in combination both to the kettle and to the conditioning tank. Fermentation is warm (around 25 C), carried out by our house Belgian strain. Attenuation is high; the beer is dry. Each sip will bring a happy reminder of the joie de vivre. Joie de Vivre Golden Ale is available for immediate release in both kegs and bottles. *Fall Fest Lager (5.8%): If the Belgians are best at putting beer to the service of joyful living, the Germans are a close second. Fall Fest Lager is our version of a classic German Marzen lager. The color is the amber-red of the fall foliage. Richly malty in flavor, the body is round and soft. The finish is clean and pleasingly unctuous. This is the taste of of autumn in Bavaria. Fall Fest Lager also is available for immediate release in both kegs and bottles. Cheers! Bryan Baird Baird Brewing Company Numazu, Japan HOMEPAGE RECOMMENDED RELATED WEBSITES 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, 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, 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: 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! -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
1 day ago
It's really blue! Shirataki Blue Hawaii sake.Blue is one of my favorite colors. It's the color of the sky on a crystalline winter's day. The color of my husband's eyes (I think). When it comes to food, however, it is the color that God d...
It's really blue! Shirataki Blue Hawaii sake.Blue is one of my favorite colors. It's the color of the sky on a crystalline winter's day. The color of my husband's eyes (I think). When it comes to food, however, it is the color that God declared, "Thou shalt not eat." Please, don't bring up blueberries. They're not really blue; they're purple.My aversion to blue food products -- I say, "products" because surely any snack that can also double as a glow-stick must be artificially colored -- generally extends to drinks. You will not find me sipping a blue soda, or eating one of those ambiguously flavored, shaved ice desserts doused in blue syrup that other people go wild for in Tokyo during the summer. So it was with chagrin that I ordered the Shirataki Blue Hawaii sake from Akita Prefecture the other day at dinner.First, a word of defense: It is a perfectly drinkable brew, with a clean, fruity impact and a dry finish. The producers had used Yamadanishiki rice milled to 55%, and the blue hue comes from food coloring extracted from gardenias. Technically, they could call this Ginjo-shu, but they (perhaps prudently) elected not to. While I quite like the kitschy label (check out the full-on salaryman character beside the hula dancer -- the only thing that would have made it better is if they'd drawn him with glasses), the thought of drinking blue sake doesn't sit well with me on an aesthetic level.Give that salaryman glasses, and you're gold (and blue).Then again, I am not the target audience. This is clearly intended for the under-30 crowd. Still, I find it slightly disheartening that a respected producer like Shirataki, whose product line I enjoy very much, has to resort to gimmicky marketing to attract younger drinkers. The trend is apparently afflicting producers of fermented beverages across the board. A French winemaker shocked the world with the launch of its cola-flavored wine, while Japan's beer makers are trying every trick in the book to boost sales -- including dosing lager with fruit syrup. I discussed this disconcerting practice in my last Kanpai Culture column in the Japan Times (see below).Young drinkers of the world, I implore you. Learn to embrace alcohol as the delicious natural product that it is, rather than a merely means toward inebriation (although that is a happy side effect), so that we journalists will no longer have to read or write articles about fruity beer cocktails...Morbid curiosity had prompted me to order a "Two-Tone” beer cocktail at the Kirin Ichiban Shibori Beer Garden in the Akasaka district. I had read, with no small measure of disbelief, that Tokyo’s latest summer beer fad was lager mixed with fruit juice or sweet syrup, and I had to see it with my own eyes. My mind struggled to grasp the concept of beer flavored with blueberry syrup, which according to one article in The Wall Street Journal, has been a popular choice this year. Perhaps most staggering of all was the combination of beer and Calpis, the yogurt-flavored soda inspired by fermented yak’s milk from Mongolia.Click here to continue reading on The Japan Times.
1 day ago
Service: Shy but attentive and kind Facilities: Traditional but very clean. Very clean washroom. Prices: Reasonable Strong points: Local fish directly from the harbor. Excellent local sake list Senbon Ichi is a very traditional Japanese...
Service: Shy but attentive and kind Facilities: Traditional but very clean. Very clean washroom. Prices: Reasonable Strong points: Local fish directly from the harbor. Excellent local sake list Senbon Ichi is a very traditional Japanese izakaya which specializes in fish as it is located in the middle of Numazu City fishing harbor, a major in Japan that Tokyo couldn’t do without! The draft beer served there, although not by a Shizuoka Brewery, is brewed in Shizuoka Prefecture! As the Numazu harbor has been recently completely renovated I paid it a short visit before planning a longer one for an extensive report. I still took the time to eat lunch at Senbon Ichi (which has two establishments under the generic name of Minato Ichi/??). I want this poster of all the fishes caught in Japan! At lunch time the main dining room is non smoking. Take a seat near the windows and you shouldn’t be affected by the smokers at the counter! Great take-out deep-fried seafood available at reasonable prices, too! Very good point in their favor: they serve no less than 14 local sake! We decided to order the two specialties of the season and share them! Dragon ordered the sakura ebi kakiage donburi/sushi rice top with deep-fried cherry shrimps, the specialty of Shizuoka! A real beauty and plenty of it! I pinched a few to eat with the beer! Great snack, I assure you! The interesting thing is that there is a layer of grilled horse mackerel under the shrimps! Actually Dragon was also provided with hot tea to mix it with some of her donburi for a great o-cha-zuke! As for me, I ordered a sushi donburi topped with local fish and seafood only! A photograph for my gastronomic collection! Raw shirasu/sardine whiting, sardine, horse mackerel, negitoro/grated tuna! Amberjack and a rose of tuna! Tamagoyaki, seabream and prawn! You will find a layer of finely chopped dry seaweed between the sushi rice and the sashimi! So healthy! SENBON ICHI 410-0845 Numazu City, Senbon Minato Cho, 101, 3rd and 4th F Tel.: 055-952-0025 Fax: 055-952-0022 Opening hours: 11:30~14:30 (11:00~15:30 on week-ends and National Holidays), 17:00~21:30 Closed on Tuesdays (except on National Holidays) Groups up to 80 OK Credit cards OK Free taxi service for groups of 7, 9 or 14 from and to Numazu, Katahama and Mishima JR Stations upon phone bookings! RECOMMENDED RELATED WEBSITES 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, 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, 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: 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! -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
1 day ago
To give a little help (actually he helps me!) Russell Deasley, the mastermind of a superior Homepage/Blog with the name of THE TOP 10…of Anything and Everything! I have been thinking what could be the different “10″, be...
To give a little help (actually he helps me!) Russell Deasley, the mastermind of a superior Homepage/Blog with the name of THE TOP 10…of Anything and Everything! I have been thinking what could be the different “10″, be they the best, worst or whatever, I could come up with. And the ideas are coming fast and thick! I’m not a vegetarian or vegan but I love vegetables and I’m always keen to check what the chef at any restaurant I visit (and I visit quite a few because this is one of my occupations!) can achieve with vegetables only! Here are what I would consider the best 10 vegetables dishes I ever had (so far!) in Japan. Mind you, they were all enjoyed inside Shizuoka City, a bias helped by the simply mind-blowing number of varieties grown in Shizuoka Prefecture! 1) Wok-fried at Annam Restaurant, Vietnamese Cuisine! 2) Fried and steamed vegetables appetizer at Aquavite, Italian Cuisine! 3) vegetables Terrine at Caravin, French Cuisine! 4) Steamed vegetables at Cham, Chinese Cuisine! 5) Japanese pickles at Kawakatsu, Japanese cuisine (this is an exception as it is located in Fujieda City!)! 6) Steamed and stir-fried vegetables appetizer at Pissenlit, French Cuisine! 7) Steamed and sauteed-baked vegatables appetizer at Tetsuya Sugimoto, French Cuisine! 8) “Goro goro” stir-fried vegetables at Uzu, Japanese Izakaya Cuisine! 9) Vegetables Sashimi Plate at Yasai tei, Japanese Izakaya Cuisine! 10) “Eggplant Vegetables Steak” at Tetsuya Sugimoto, French Cuisine! RECOMMENDED RELATED WEBSITES 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, 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, 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: 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! -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
2 days ago
Carlos is intertwined with my love of the pleasures of Japan. We met there while we were both in the Navy, meeting the first time at work in the windowless, cold bunker that was our command’s building. We were under fluorescent lig...
Carlos is intertwined with my love of the pleasures of Japan. We met there while we were both in the Navy, meeting the first time at work in the windowless, cold bunker that was our command’s building. We were under fluorescent lights in the drab beige uniforms of Navy office work, but he was vivid and funny and sexy. I found myself flirting helplessly. And soon we were off on adventures, Japan becoming the backdrop of our passionate affair, with a definite, looming ending date: I would be transferred to Hawaii in nine months. Mono no aware is the Japanese concept for being sensitive to the sadness and beauty of fleeting moments. Everything we did–eat sushi, drink sake, visit temples, make love, read aloud from “The Confederacy of Dunces”–was tinged with my feeling of the poignancy of the impending end. For what relationship could survive my move to Hawaii, the inevitable fizzle of the long-distance romance? So, Tokyo, September 1992, we are saying goodbye before I board the bus for Narita airport; I am crying, cradling this pain of the end, and he says, “Don’t cry, I’ll see you in 6 months.” It hadn’t occurred to me that this could continue, that he was already planning the future. The future was expensive phone calls and long letters in the time before e-mail, a civil ceremony in Honolulu on October 7, 1993, and, when my four years of service were up, married life together–finally!–in San Diego in August 1994. After all that mono no aware, the together time sped up and propelled us. San Diego, Washington, D.C., Naples, Italy, back to San Diego, Montgomery, Alabama, London, Yokosuka, and finally back to the D.C. area. Besides living in the U.K., Japan, and Italy, we vacationed in Bali, Vietnam, France, Singapore, Hong Kong, Australia, Ireland, Spain, Belgium, Mexico, Bolivia, and Puerto Rico. He deployed many, many times for six months, three months, eight months. Each time it hurt and then it stopped. Perhaps I learned patience, perhaps we were just stubborn and persistent. We bought our first house. We renovated a bathroom, we gardened and hosted dinner parties. He retired from the Navy. We adopted two rescue dogs. We got fatter and older. We fought, we made up, we got drunk–often. And we laughed. We laugh and laugh. We endlessly quote movies: “Stripes,” “Bull Durham,” “Caddyshack,” “The Godfather,” “Cool Hand Luke.” When we started dating, he read to me National Lampoon’s version of Che Guevara’s Bolivian Diaries. Noviembre 13. [...] Even I found myself forcing down a bottle of Coca-Cola, the vile mate of yanqui imperialists, Although the foul liquid made me gag, I noticed an odd aftertaste that I could not dispel. A half hour later I found myself having another, and yet another. This is foolish counterrevolutionary weakness on my part, and I will steel myself against it. But I suppose it can’t hurt to kill the six-pack. Enero 17. No Cokes for three days. My hands are shaky and my knees are weak. I am itching like a man on fuzzy tree. Delirious. I cannot go on unless I have another. Soon. A peasant in the village will deal with me–one rifle, one six-pack. Enero 20. [...] A company of Bolivian infantry opened fire, chopping Pombo and his men into paella. [...] Marcos himself barely escaped with his life, shielding his body with a Coca-Cola cooler. Summer 1992: I am laughing with delight as he reads to me. And then twenty years flash and burn. And I am here, with puppies and husband. And I am still laughing. Filed under: Del Ray Pillow Book, Navy life/Navy wife, Things that make me immoderately happy
3 days ago