Tag Archives: Japanese Gastronomy

SUWAIGANI

Japanese Crab Species 1: Snow crab/Suwaigani/ズワイ蟹 (expanded)

Wikipedia definition:
Chionoecetes is a genus of crabs that live in the northern Pacific and Atlantic Oceans.[1]

Other names for crabs in this genus include “queen crab” (in Canada) and “spider crab” – they are known by different names in different areas of the world. The generic name Chionoecetes means snow (χιών, chion) inhabitant (οιχητης, oiketes);[2] opilio means shepherd, and C. opilio is the primary species referred to as snow crab. Marketing strategies, however, employ snow crab for anything in the genus Chionoecetes. Snow crab refers to them being commonly found in cold northern oceans.

Snow crabs are caught as far north as the Arctic Ocean, from Newfoundland to Greenland and north of Norway in the Atlantic Ocean, and across the Pacific Ocean, including the Sea of Japan, the Bering Sea, the Gulf of Alaska, Norton Sound, and even as far south as California for Chionoecetes bairdi.

Snow Crabs, or Zuwagani in Japanese are very popular not only in Japan, but also in Russia, Canada and many other countries.

In Japan, they are also known under the following names: Matsubagani, Echizengani and Yoshigani.
The females are also called Seikogani, Megani or Koubakogani.
They are caught mainly in Autumn and Winter.
Their number have decreased in the Japan seas down to a yearly catch of 5,000 tonnes while 60,000 tonnes are imported from Russia and Canada.

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(Male Snow Crab)

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(Female snow Crab)

Male and female snow crabs are equally succulent, but the males contain more flesh and are accordingly more expensive.

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The “thorns” of a male snow crab are bigger.

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The “teeth” of a male snow crab are triangular in a seesaw shape.
The female “teeth” are in a straight line.

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The underbelly of a female snow crabis flatish.

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When buying a female (10 tmes as cheap) snow crab, choose a specimen with as few eggs as possible. Above speciman just has too many!

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A female snow crab should contain plenty of succulent orange egg sacs (the eggs not yet “born”). Otherwise, there is very little reason to buy any!

Crabs can be eaten in many ways, even raw, but my favourites are on sushi!

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Male Snow crab leg Sushi Nigiri and Female snow crab Sushi Nigiri and its egg sacs!

Suwagani/Snow Crab legs, when lightly boiled can make for beautiful sushi nigiri.

Cheaper varieties can still make fr some remarkable gunkan sushi combining the boiled white flesh and “miso”/brains!

If the Japanese can get their hands on the whole crab, will simply boil it and eat the meat directly out of the shell with a sweet vinegar dressing.
As for the “miso”/brains they will be served in the shell heated again with a big helping of Japanese sake!

Now, live snow crabs make for extravagant sashimi!

The same can savoured in shabu-shabu!

Italian restaurants in Japan regularly serve it in pasta!

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

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Shizuoka Sake Tasting: Suruga Brewery- Tenko Junmai Nama Genshu Muroka

It’s been some time since I tasted a sake brewed by Suruga Brewery in Shizuoka City!
Although still a very new brewery, at least in name, it is already getting recognition nationally!

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It goes for one of its long name as it describes the brewing process:
Junmai: no pure rice alcohol added/blended.
Genshu: no pure water added
Nama: unpasteurized
Muroka: unfiltered

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Rice milled down to 60%
Dryness: + 5
Acidity: 1.6
Alcohol: 17~18 degrees
Shizuoka yeast
Bottled in June 2014

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and fruity. Pears
Body: Fluid
Taste: Dry and fruity attack backed up with puissant junmai petillant and pleasant alcohol.
Complex. Apricots, dark chocolate and milk coffee appearing late with a sweeter note.
Disappears quickly.
Changes little with but for a slightly drier note.

Overall: A sake for strong sake lovers!
Perfect with izakaya food or BBQ.
Easy to drink in spite of its high alcohol contents.
Gains to be drunk slowly and carefully as it can suddenly reveal fleeting facets!

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

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Izakaya: Mansouya (満想屋) in Shizuoka City!

Service: Very kind, attentive and smiling
Equipment & Facilities: Very clean overall. Superb washroom.
Prices: Reasonable
Strong points: Shizuoka sake (all breweries featured!)! Superb sashimi plates. Shizuoka Tea Pork!

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A brand new izakaya was born very recently and is acquiring a very big reputation all over Shizuoka City: Mansouya!

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It is located in a fairly quiet place in Aoi Ku behind Isetan Department Store on the first floor of red-bricked Castle Hotel which used to house a Chinese restaurant!

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One big reason for its popularity is that it is the only establishment serving sake from all the breweries in Shizuoka Prefecture, even those which are on the fringes selling somebody else’s sake!

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Another reason is that the serve pork from local pigs fed with local green tea!

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Not only do they serve sake from Shizuoka prefecture but also local fish and seafood!

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They are certainly a working hard lot even at lunch and no holidays!

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It is always a good idea to reserve especially at night!
If you come alone sitting at the counter is probably best!

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Large groups will feel more comfortable sitting on the tatami floor!

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But there are plenty of tables and chairs for small groups!

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Have a look at all the sake in the fridge!

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If you come to taste as many sake as possible the best solution is to order a 3 sake tasting set for only 800 yen!
The bottles will be brought onto your table and you are welcome to take photographs!

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Each bottle being explicitly numbered, the number of the brewery you wish to taste will be written on your sake tasting set paper!

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Splendid system if you want to report on the tasting!

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O-toshi/snack coming with first drink!

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Beautiful sashimi plate with fish and seafood from Shizuoka prefecture!

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Of course Shizuoka oden is a regular dish all year round!

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And more sake!
Actually, I’m planning to conduct some sake tastings there in the future!

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Don’t forget to order the tea pork!

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Very generous portions!

Expect regular visits in the future!

MANSOUYA/満想屋

Shizuoka City, Aoi Ku, Ryougae Cho, 1-4-8. Castle Hotel Bldg. 1F
Tel.: 054-253-0088
Opening hours: 11:30~14:00, 17:00~23:00 on weekdays, 11:30~23:00 on Saturdays, 11:30~22:00 on Sundays
Credit cards OK
Parties welcome!
Reservations highly recommended

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

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Japanese Appetizer (O-Toushi/お通し): Marinated Tomatoes (Tomato no O-Hitashi/トマトのおひたし)

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

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Tomatoes, especially mini tomatoes are in season now.
Dragon peeled some red and yellow tomatoes and prepared them in OHitashi fashion/Japanese-style light marinade.
To peel them easily, she first first freeze them and then thaw them to make the job very easy!

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She marinates them in Japanese rice vinegar, olive oil, a little vinaigrette and a little chili pepper.
She chill the lot in the fridge before serving them with a little fresh parsley!

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

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Kyoto Udon Restaurant: Okakita!

Service: Very kind and attentive
Equipment & facilities: Spotless clean overall. Beautiful washroom. Entirely non-smoking!
Prices: Reasonable
Strong points: Top-class udon cuisine!

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People tend to think that all Japanese cuisine restaurants in Kyoto are expensive. Well, this is a big misconception spread by some unwelcome media to say the least!

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Okakita is actually famous all over Japan and is mentioned in so many magazines! But it is really reasonable considering the superb quality!

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The whole establishment is not only spotless clean but also entirely non-smoking!

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It even has a cute little Japanese garden!

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So traditonal!

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Dragon’s order: “Tentoji/天とじ”/large prawn tempura with udon in egg soup!

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Hot and so appetizing!

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Don’t be fooled, the prawns are big!

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My order: “Hamo Tenpura Oroshi Udon/はも天ぷらおろしうどn”/yempura pike eel with cold udon in oroshi style!

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So appetizing and a complete lunch in itself!

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Those vegetables make for such balance in color, design and taste!

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Extravagant pike eel tempura!

THE priority restaurant for our next visit!

OKAKITA/おかきた

Koto City, Sagyou ku, Okazaki, Minami Goshyo, 34
京都市左京区岡崎南ご紹介34
tel.: 075-771-4831
Opening hours: 10:00~20:30
Closed on Tuesdays
Parking available
Credit cards OK
Entirely non-smoking!
HOMEPAGE (Japanese)

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

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Kyoto Yakitori Restaurant: Lunch at Torisei

Service: Very friendly
Equipment & Amenities: Very clean overall. Excellent washroom. Entirely non-soking for lunch!
Prices: Reasonable
Strong points: Bento and yakitori. Sake!

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Many big sake breweries in Kyoto City, especially in the Fushimi area have been diversifying their business to add to traditional earnings with museums and gift shops and even restaurants such as Yamamoto Honkei Sake Brewery with heir restaurant called Torisei!

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Not only can you read their menu outside (not so usual in Japan although it is spreading all over the country these days) but they also clearly point out the place is entirely non-smoking until 4:00 pm!

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Past the entrance you will find a small souvenir shop!

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You will also discover a tiny but remarkable museum!

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Traditional Japanese atmosphere inside a big restaurant!

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Plenty of historical artifacts for foreign customers to check!

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We ordered the two different bento-style lunches!

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I spotted this sake bottle whose contents were offered on the menu!

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We ordered an extra dish of croquettes with our first drink!

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But I couldn’t get my eyes off the limited “very dry” junmai!

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Served in a traditional cup!

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My bento!

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Simple steamed rice with black sesame seeds and pickled vegetables!

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Yakitori!

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Dragon’s bento!

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Steamed rice with stir-fried chicken and dry seaweed!

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Deep-fried chicken!

TORISEI/鳥せい

Kyoto City, Fushimi Ku, Kamiyuukake cho, 186
京都し伏見区上油掛町186
Tel.: 075-622-5533
Opening hours: 11:30~23:00 (11:00~23:00 on week-ends), Parties until 22:00
Closed on Mondays
Parking: 30 cars
Credit cards OK
HOMEPAGE

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

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Tempura Restaurant: Lunch at Tenshuu (天周) in Kyoto!

Service: Attentive and smiling
Facilities and Equipment: Old fashioned but overall very clean. Excellent washroom
Prices: Reasonable
Strong points: Tempura!

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Kyoto has a lot to offer to rich tourists and affluent people but it also caters for all budgets.

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We found that Tenshuu seems to be very popular especially at lunch with customers of all ages, Japanese or expats!

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Quite a few famous people have left their signatures!

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Only two chefs in the kitchen but they work non-stop!

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Very popular with young ladies!

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Actors from nearby Kabuki Theater count among their customers!

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At lunch the restaurant serves serves a unique menu of four differentdonburi/bowls filled wih rice and topped with tempura!

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Each customer is served his/her personal tray!

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You can add your own seasoning with matcha powder, Japanese pepper of shichimi/seasoning mix!

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My order: mixed tempura with conger eel and large prawn!

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Served with miso soup and uji tea, plenty of volume!

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Dragon’s order!

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All conger eel!

TENSHUU/天周

Kyoto City, Higashiyama Ku, Shijyo, Nawate, Higashi iri, Kitagawa
Tel.: 075-541-5277
Opening hours: 11:00~4:00 (Donburi/bowl menu only), 17:30~21:00 (courses only)
Closed on Wednesdays

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

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Moray Eel at Shizuoka Parche Market!

I must say I found an unusual fish at the Parche Market inside Shizuoka JR Station today!
It is not much of a surprise for me, but it could be to some people!

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Moray eels, also called “utsubo/ウツボ in Japanese!

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I have seen some marooned on beaches. These were caught in Suruga Bay.
At 40 yen per 100 g, cheap!

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Nice face, isn’t it?

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The Japanese eat them raw as sashimi, deep-fried/karaage, stewed/nimono, sun-dried/himono, in soups or steamed in soy sauce!

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

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Japanese Appetizer (O-toushi/お通し): Stir-fried Beef and Vegetables and Fine Salad

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

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The other day Dragon prepared me a double o-toushi!
The first one was a fine vegetable salad!

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It was simple enough, made of finely cut mizuna/potherb mustard, bean sprouts and marinated carrot, the whole seasoned with sesame dressing and plenty of golden and black roasted sesame seeds!

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The second was stir-fried beef and vegetables!

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she first fried very thinly sliced beef in a little oil before adding baby corn and sliced of green, yellow and red pimentoes with some ponzu, sake, pepper and what else!

We had wine with it, but beer is probably best!

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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Japanese Appetizer (O-toushi/お通し): Pon Kara Maguro/Deep-fried Tuna

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

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Last night Dragon found some bincho maguro, a cheap variety of tuna imported from Vanuatu in the South Pacific, in the refrigerator.
Having thawed it, she cut it into mouthful-sized pieces.
She then sprinkled some ponzu and sake on all the pieces before adding flour and curry powder to coat them completely roughly mixing the pieces inside a bowl. She wouldn’t tell me what other spices she added…
Last she fried them slowly with only enough oil until they reached a nice “foxy color”.

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She finally served some in a small bowl with hand broken lettuce, a wedge of lemon and some tartar sauce!

Very tasty, healthy and the right appetizer for the first beer or sake of the night!

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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Eel Gastronomy: Ishibashi Restaurant in Shizuoka City!

Service: Kind and smiling
Facilities & Equipment: Ancient but very overall very clan. Pleasant washroom
Prices: Slightly expensive
Strong points: Traditional eel gastronomy. Freshly cooked only, slow food

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Can you guess why the noren/暖簾/entrance curtain seems to be inverted?

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It is because the restaurant wants its customers to remember its name as they leave!

The other day I was lucky enough to be invited to lunch by a Japanese business whose company I had interviewed!
he took to Ishibashi Restaurant in Suruga Ku south of JRShizuoka Station, definitely the most tradtional establishment of its kind in town!

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Many famous customers have left their autographs!

The place is all built of dark old wood, making a very special atmosphere, although it is a bit too dark for photographing!

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The kitchen!

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Since it is all tatami seating, it might be a good idea for some to choose a seat by the wall to rest your back and knees!

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They even have an irori/traditional Japanese fireplace!

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Incidentally the side menu is only for side dishes and drinks as they serve two kinds of eel dishes, shiroyaki/without sauce and kabayaki/with sauce, broiled!
We ordered the latter!

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The full lunch with steamed rice, soup with eel liver, and pickles!

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The broiled eel!
Note that if you do not like the skin, just leave it!

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They even served the deep-fried bones!
Crispy and very healthy!
All animals are kept alive until the very last second!

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The hot soup with the eel liver!

An extravagant experience!
But do not forget to bring a good camera!

ISHIBASHI/うなぎ専門石橋

422-8053 Shizuoka City, Suruga Ku, Nishi nakahara, 1–6-13
Tel.: 054-281-5432
Opening hours: 11:00~14:30, 17:00~20:30 (11:00^20:30 on week ends and National Holidays)

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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Japanese Appetizer (O-toushi/お通し): Firefly Squids & Kimchi!

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

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Firefly squids are called Hotaru ika/蛍烏賊 in Japanese!
They are minuscule and are called so because they are luminescent and brighten the sea along your boats!
Here in Shizuoka they are sold in supermrakets either fresh and raw or boiled.

Dragon found some boiled at the supermarket yesterday.
Their seafood taste is quite strong as compared to raw ones and seasoning is needed indeed!

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Dragon had also bought them with plenty of relatively mild kimchi!
She added some to the suids (half and half) and green shiso/perilla leaves torn into small pieces.
To eat with chopsticks!
Perfect with beer!

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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Izakaya: Nochi in Shizuoka City (first visit)!

Service: A bit shy but so friendly
Equipment & Facilities: Overall very clean. Excellent washroom
Prices: Reasonable
Strong points: Great array of Shizuoka Prefecture sake. Izakaya gastronomy

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Nochi is a typical and heart-warming traditional izakaya tucked away on the 4th floor of one of those “Drinking buildings” prevalent in Shichiken Cho, Aoi Ku, Shizuoka City!
I had the chance to pay it a belated first visit during the “sake hashigo” event in Shizuoka City last Sunday!

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a “heaven/haven” replete with Shizuoka Prefecture sake!

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On that particular day they were assigned the introduction of Oomuraya Brewery in Shimada City!

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Kinuyo Fukushima/福島絹代さん busy serving while hubby Noriaki/徳昭さん is busy in the kitchen!

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All that sake blurred my eyesight! LOL

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A proud Kinuyo San with a rare bottle of Oomuraya brewery which is usually sold sold in 4 go/720 ml bottles!

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A representative of Oomuraya Brewery was ther on hand to help the staff!

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The o-tshi and the sake of the day!

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For the connoisseurs!
On that particular day I didn’t have time for a full report but here are at least two dishes Nochi is popular for!

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Dashi tamago yaki!

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seasonal sashimi!

Look forward to full report soon!

NOCHI
Chefs and Mama: Norikai & Kinuyo Fukushima/福島徳昭・絹代さん

4200-0035 Shzuoka City, Aoi Ku, Shichiken Cho, 8-25, PISA Bldg, 4F
Tel.: 054-253-5556
Business hours: 17:~26:00
Closed on Mondays

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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Japanese Appetizer (O-toushi/お通し): Marinated Vegetables and Mussles

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

Last night Dragon treated me to a double marinade!

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vegetables marinade consisting of vegetables cut in sticks of the same size:
Ha shooga/fresh leaf ginger, myoga/Myoga ginger, cucumber marinated in olive oil, rice vinegar and what else served with homemade miso umeboshi and sprinkled with black sesame seeds!

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as for the mussles she had some boiled and frozen in the refrigerator.
After thawing them she stir-fried them in olive oil, vinegar and chilies and served them sprinlkled with some finely chopped scallions!

Great with sake!

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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Sushi: Dinner at Sushi Ko in Shizuoka City (May 8th 2014)!

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable to slightly expensive
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu

Last Thursday it had been almost 3 moths day for day that we hadn’t visited our favorite sushi restaurant in Shizuoka City, Aoi Ku, Aoba Park Street, namely sushi Ko/すし幸!

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Thursday is a good day (early if you want a good seat at the counter!) because it is a day when newly arrived fish is on the menu!

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A very typical Shizuoka o-toushi (first snack): sliced turbo shellfish/sazae/サザエ in wasabi!

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Katsuo/鰹/Bonito is in season!
We usually ask it without its skin!

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As we had come early, we had all our time, exspecially in the light that Chef Birukwa hadn’t come back from his break yet!
I took the opportunity to have a good look at another chef preparing an order for a group sitting on the tatami!

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It is always great fun to observe the progress and the technique!

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Raw shirasu/sardine whiting/生しらす, gaper clam/mirugai/ミル貝, seared spledid alfonsino/kinmedai aburi/金眼鯛炙り, mackerel/saba/鯖, horse mackerel/aji/鯵, tuna lean part/maguro akami/マグロ赤身, yellowtail/kanpachi/カンパ, salad gunkan/サラダ軍艦!

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Dragon always asks for “pon kara maguro”/deep-fried tuna with onion slices and grated daikon seasoned with chilies!

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squid/ika/烏賊 is also a great seafood found in the Suruga Bay!

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It’s best savored in “somen style”/thin noodles style!

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It is usually seasoned with grate fresh ginger and finely chopped scallions!

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You dip them into “mentsuyu”/cold noodles stock soup!

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Sole/Hirame/平目 nigiri!

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Sweet shrimps/amaebi/甘エビ nigiri!

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Chef Birukawa had finally come back and we could order a favorite not listed on the menu!

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Sushi Millefeuille, Japanese style!

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This time, as we asked for Japanese style”, it contained cucumber/kyuuri/胡瓜, yellowtail/kanpachi/環八, herring roe/kazunoko/数の子, and topped with finely chopped scallions and katsubushi/dried bomito shavings.
The mayonnaise around it also included ikura/イクラ/slmon roeO!

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Another must fro Dragon: scallops gratin!

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A sushi classic: negitoromaki/ネギトロ巻! roll containing grated tuna belly fish and finely chopped scallions!

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Nigiri for vegans! Menegi/芽ネギ/scallion sprouts!

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To finish another specialty of Chef Birukawa not listed on the menu!
Spicy scallops roll/pirikara hotate maki/ピリ辛帆立巻!

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Inverted roll containing dry seaweed, scallops, flying fish roe, agekasu/cold deep-fried batter, wasabi and mayonnaise. The rolls are sprinkled with golden sesame seeds for the finishing touch!

With summer around the corner we will be looking forward to a different kind of seafood next time!

SUSHI KO
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</strong> (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