Japanese Fish Species 21: Tachiuo/Scabbard Fish-Cutlass Fish

Scabbard Fish(also called Cutlass Fish) or “Tachiuo” is a summer fish very popular in Japan in spite of its great length.
Tachiuo in Japanese, 太刀魚, means “Great Sword Fish”, not the scabbard!
The Suruga Bay being warmer than the rest of Japan, we have scabbard fish in the dead of winter.
Like other fish it owns other names: Tachi (not in Hokkaido, where the word means ” Cod sperm sacs”!), Shirada and Tachinouo.
It is mainly caught off Wakayama, Ehime and Oita Prefectures.
In Shizuoka it is both caught by line or net.
In 1999, 37,000 tonnes were caught in the whole of Japan, but it fell to 23,000 tonnes in 2000.
It is also imported from Korea and China, although the fish is slightly different from the Japanese variety. More than half of imported fish are eaten west of Kansai.

Scabbard Fish Sashimi Plate

Tachiuo is both popular raw and cooked.
Raw, it is usually served with ponzu instead of soy suce and topped with momijioroshi/grated daikon mixed with chili pepper.

Raw, it is of course popular as sushi nigiri,

cut into fine strips and served as gunkan.

As sashimi I personally prefer it “aburi” (slightly grilled) with a dash of ponzu and some momijioroshi (grated daikon with chili pepper), or with some finely cut vegetables.

The same applies for sushi nigiri as I like my scabbard fish a little grilled first.

Making incisions into the fish before grilling it will make for another presentation!

It does not have to be complicated to be yummy!

In the Kansai/western Japan region it is very popular in oshizushi/pressed sushi thanks to its flat and long shape.

How about a combination of both raw and aburi style sushi nigiri?

How about an Italian-style sushi nigiri?

As for the cooked scabbard fish, grilling is the most common way here in Japan where it is served as simple and healthy food at many meals.

Sauteed with colurful vegetables (okra) make for great presentation in spite of the simplicity of the dish!

Deep-frying is also very popular especially with its bones when it is very fresh. Such deep-fried bones make for one vital source of calcium for the Japanese.

Fried scabbard fish salad.

Cooked, it is a very versatile fish and easy to prepare!

Grilled with lemon!

Cooked with chili peppers and miso paste, it makes for an intriguing sweet and hot combination!

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

Mie Beer Tasting: Ise Kadoya Brewery-Brown Ale

AOI BEER STAND owned by Aoi Brewery in Miyuki Cho, Aoi Ku, Shizuoka City, has the merit to offer on tap other craft beers from Shizuoka Prefecture and the rest of Japan, but you do have to hurry as they usually served only one keg before switching to another brew!

SN3O0106

This time I tasted a craft beer by Ise Kadoya brewery in Mie Prefecture: Brown Ale!

SN3O0107

Served on tap
Barley, malt, hop, live yeast.
Unfiltered
Alcohol/ABV: 5 %
Bubbles: very fine bubbles. Long head. Creamy. Light brown color
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: very dark brown
Aroma: light and fruity. Bread. Hints of oranges
Taste: very deep and refreshing attack. Plenty of acidity.
Dry caramel, hops.
Lingers long enough in mouth for true tasting before departing on an even drier note wwith more caramel and faint hints of citruses.
Stays true to first impressions all the way through.
Varies little with food but for a slghtly mellower attack.

Overall: very satisfying American Brown Ale type craft beer.
A beer for all seasons.
Definitely for acid beer lovers, gentlemen in particular!
Would splendidly pair with meats and BBQ’s!

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
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

Kura: Traditional Japanese warehouses in Shizuoka Prefecture 24: Shimada City, Tochiyama

“Kura” (in Japanese 蔵 or 倉) means “warehouse” or “Storehouse”.
In traditional Japan, especially during the Edo Era, as most of buildings and urba/village structures were made of wood, fires were the bane of society by and large.
However well-protected a fire would consume a house or buildings and all its properties within minutes.
Hence a special building or warehouse was needed to protect goods and properties against such a catastrophe.
But erecting a storehouse solely made of concrete, stones and some metal cost a vast amount of silver and gold and only rich merchants and nobility could afford them. Even castles could not be built entirely of stone then.

SN3O0104

If you get off at Rokugo JR Station (六合駅) and walk towards Shimada City you will discover two kuras before you reach the Tochiyama Bridge (栃山橋) over theOotsuya River (大津谷川).

SN3O0105

The Tochiyama Bridge (栃山橋)

SN3O0086

You will find the first not halfway from Rokugo Station!

SN3O0087

It is standing beside a very large traditional Japanese house which seems unoccupied but the kura itself is in good repair and obviously used by local farmers. It must have been owned by the former rich owners of the house.

SN3O0088

The windows were kept open, a sure sign of use!

SN3O0090

Back view.

All the walls and roof are in very good repair.

SN3O0091

Side view.

SN3O0092

Front angled view.

Unfortunately it was very difficult to access.

SN3O0093

Very little space between the door and the house!

SN3O0094

Beautiful pinion!

SN3O0089

Well maintained rain drainage!

I really wished I could have gone inside!

SN3O0095

You will find the second one your left just before the bridge!

SN3O0096

Very old and slightly derelict it is still very much in use!

SN3O0097

It is comparatively very big with a lot of roofing!

SN3O0098

It certainly needs a good scrub and re-plastering!

SN3O0099

Very long!

I suspect it is being used as a warehouse by local tea growers!

SN3O0100

Only the back has been clearly repaired!

SN3O0101

Mind you, the whole edifice still looks very very strong!

SN3O0102

The original pinion is still there!

SN3O0103

I’ve always wondered what these contraptions are for!

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

Japanese Fish Species 20: Suzuki/Seabass

Suzuki or seabass is a fish so popular with anglers all over the world that a lot of people forget it is also an extremely popular fish for sashimi and sushi in Japan.

“Simple” Sashimi Plate

Here the seabass was first seared before before being sliced for sashimi!

Like any other fish, it bears many names: Madaka, Hakura, Shiibasu.

In the Kanto (Eastern Japan) area, including Shizuoka Prefecture, it is called Seigo when under 25cm. At 3 years of age, when it has attained a length near 60cm, it is called Fukko or Suzuki.
In Kansai (Western Japan) it is called Seigo, Hane, and Suzuki.

A summer fish par excellence, it is caught mainly in Central and western Japan. But it is also caught in winter in Shizuoka waters.

The bigger and the older the fish, the better it is considered. After a decline in the 1980’s, catches have increased recently, reaching more than 9,300 tonnes after 2000.
It has been raised succesfully, thus replenishing stocks.
170.000 seabasses were raised in 1992!

Great as a sushi and appreciated for it natural taste. A little salt and lemon juice are enough.

As a sashimi it can be declined in many ways such as carpaccio!

Raw, it can be combined as a simple and sublime salad with octopus for example.

Italian-style as fritters combined with a salad!

Of course it is a very versatile fish you can appreciate cooked, simmered, or grilled, although it becomes fragile upon being cooked.

Grilled, Japanese style, with a aonori/seaweed coating!

Grilled on its skin and served French style!

And why not eat it simply as steamed fish?

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

Hachimangu Shrine (八幡宮神社) in Shimada City (Rokugo JR Station)!

SN3O0067

If you get off at Rokugo Station/六合駅 between Fujieda City and Shimada City JR Stations, go out through the south exit and you will find one of the five Shinto Shrines called Hachimangu in Shimada City!

SN3O0068

Stone lantern at the main gate

It is quite small but ancient.
Its small park seems popular with the local lovers who don’t have many places to talk in peace in this islated part of Shimada City!

SN3O0069

Moon and crescent motif openings of the the front gate stone lanterns!

SN3O0070

The roofed hand washing stone basin!

SN3O0072

Like any shrine, it is surrounded with old trees, not that remarkable, except for an old cherry tree with pure white blossoms!

SN3O0071

The main shrine building!

SN3O0075

Different and probably older stone lanterns!

SN3O0079

The deer and cloud motifs!

SN3O0080

The mountain motif!

SN3O0076

Like many other shrines, a more recent building stands in front of the original shrine whose access is guarded.

SN3O0077

The money offering box and the praying bell and rope!

SN3O0078

A bit too thin rice straw garland, but an interesting wooden motif!

SN3O0084

Taking a peek inside!

SN3O0081

A side view of both roofs!

SN3O0082

I couldn’t figure out what this roof decoration meant!

SN3O0083

Classical pinion motif!

SN3O0085

Good-bye, Hachimangu shrine!

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

Shizuoka Sake Tasting: Eikun Brewery-Eikun Daidai Junmai Ginjo Muroka Nama Genshu (conducted at La Sommeliere in Shizuoka City)

SN3O0114

I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

SN3O0115

This time we conducted the tasting of a brand new brew by Eikun Brewery in Yui, Shimizu Ku, Shizuoka City:
Eikun Daidai (“orange” for “rnage label”) Junmai (no pure wrice alcohol blended in) Ginjo Muroka (unfiltered) Nama (unpasteurized) Genshu (no pure water blended in)!

SN3O0116

Rice: Bizen Ohmachi (Okayama Prefecture)
Rice milled down to 55%
Yeast: Shizuoka HD-101
Alcohol: 17~18 degrees
Dryness: +6
Acidity: 1.6
Bottled in March 2015

SN3O0111

Clarity: very clear
Color: faint golden hue
Aroma: dry and fruity. Banana, custard. Hints of pineapple and mango
Body: fluid
Tasting: very dry and fruity attack backed up with strong junmai petillant and pleasant acohol.
Complex. Dark chocolate, chestnuts, cashew nuts, banana.
Lingers for a short while warming up the palate before before departing on notes of dry coffee nuts, dark chocolate and oranges.

Overall: Eminently enjoyable on its own in spite of its strong alcohol.
Would superbly marry with cheese and chocolate in particular.
For all its declared “macho” approach would probably please ladies more.

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00 (~20:00 on Sundays and Holidays)
Entirely non-smoking!

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

Kawahagi/Filefish: As Delicious But Cheaper Than Fugu/Puffer!

SN3O1125

Chef Kenta Birukawa/尾留川健太さん at Sushi Ko/すし幸 Sushi Restaurant in Shizuoka City holding a live filefish before preparing it!

Kawahagi, or Filefish or Leather jacket in the Land of Oz, must be one of the most underrated fish in the World!
Some people go as far as to say that penny for penny it is worth more than overpriced puffer/globefish/fugu!
And moreover it is safer!
Kawahagi or Thread-sail Filefish (or simply Filefish) is an angler’s favorite in summer, although it is caught almost all year round in Shizuoka.
Like any other fishes, it has other names such as “Gihagi, “Hagi”, “Gyuu”, “Subuta” or “bakuchiuchi”.
It is fairly common in Central and South Japan.
It is called Leather jJcket down in Australia where it is considered a pest!

The skin should be rough like that of a shark and brightly coloured.
Avoid sticky skin fish.
The bigger the size, the greater the taste (anglers, enjoy!)

In Kansai area, it replaces Fugu/Globefish when it is out of season for its similarity as sashimi.

It is such an eclectic fish that it can be appreciated as sushi, sashimi, marinated, or cooked, especially deep-fried!
When ordering such a fish at a sushi restaurant always ask it to prepared from a live fish, an easy thing here in Shizuoka Ciy as Sushi Ko Restaurant always two or three varieties swimming in their tanks!
The trick is to ask the chef to serve the whole and single fish in as many presentations as possible!
let me show you what Chef Kenta Birukawa/尾留川健太さん came up with!

SN3O1130

The presentation as o-tsukuri/お作り, that is the fish cut in sashimi/slices of raw fish.
It can be cut as thinly as puffer fish and make for as beautiful!

SN3O1131

It is served with small sticks of sscallion/negi/葱 that you wrap with thin slices of the fish. A great way to prove your dexterity with chopsticks!

SN3O1132

As for the dip or seasoning you do not use soy sauce.
Chef Birukawa will serve you a dip sauce made with the fresh liver of the same fish seasoned with ponzu/lime vinegar and some secret ingredients.
Dip your fish and scallion into it before savoring it.
Do not discard any liver sauce leftover!

KAWAHAGI-5a

Another beautiful presentation of a larger variety!

SN3O1136

As for sushi there two main possibilities with the thin slices of the filefish and its raw liver!

SN3O1134

A nigiri/握り with chopped thin leeks under the fish topped with its liver!
A little dip in soy sauce will be more than enough!

SN3O1137

A “gunkan/軍艦/mother ship” with the sashimi topped with its liver and chopped thin leeks!
Ask the chef to sprinkle with a tiny amount of ponzu!

SN3O1140

And the deep-fried jowls of the same fish you eat with your fingers (that you lick later!) to cap it all!
Have I convinced you to look for that fish next time you see it in a good sushi restaurant or in a market?

SUSHI KO

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

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

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

Follow

Get every new post delivered to your Inbox.

Join 4,500 other followers