Tag Archives: Tomii

Sashimi Set at Tomii (’09/04)

sashimi-tomiir
Pic kindly upgraded by Jay Gustafson!

As said before, there are times I cannot work until late without taking a break and have a quick bite. I prefer to eat good food, then, even to a minimum. I’ve long stopped “filling a hole” with the nearest junk food.

To make a story short, I found myself in front a sashimi plate at my favourite Japanese restaurant, Tomii (the second posting in a row, I know! LOL).

Here is what I was served:
(From right to left, bottom row)
-Isaki no Yakishimo/Isaki is a local seabream/snapper. “Yakishimo” can be called “Aburi”, that is the fish has been ever so slightly grilled on its skin. The fish was caught in Suruga Bay.
-Freshly grated wasabi from Shizuoka
-Aori Ika/Cuttlefish variety. Body and “ears”/fins
-Shiso/perilla flowers
-Uni/sea urchin on a small shiso/perilla leaf
(From right to left, top row)
-Madai/”true Snapper”. It was caught in Sagara (Shizuoka Pref.)
-Sliced balck daikon
-Hirame/sole caught off Miho, Shimizu Ku, Shizuoka City
-Akami/tuna lean part
All the chopped vegetables are local.

Culinary art at its best!


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First Sashimi Set of the Year at Tomii!


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tomii-09-06

Yesterday evening, being hungry late at work, I just took a “break” and went for a (slightly extravagant!) quick fix at my favourite Japanese restaurant in Shizuoka City.

Apart of the usual appetizer, I was served the following “O-Tsukuri/Sashimi set” (See above picture, from left to right, top first):

-”Buri/Japanese Amberjack” on a cushion of fresh sprouts
-”Hon-maguro no Akami/Bluefin tuna lean part” with “Shiso no Hana/Perilla Flowers”
-”Inada/young Japanese Amberjack”. The difference with Buri is that the flesh is still white. On a “Shiso no Happa/Perilla Leaf” and a radish slice
-”Madai/True Snapper-Seabream”
-”Amaebi/Sweet Shrimp)
-”Uni/Sea Urchin)
-Freshly grated “Wasabi/Green Japanese Horseradish”
-”Kou-Ika/wide-bodied cuttlefish variety

Heavens!

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)

Sashimi at Tomii: The Epitome of Excellency!


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tomii-08-12-16a

Many people have been asking me: “How can you afford that?”
Well, I don’t smoke and I don’t drive, either. I can imagine what some people in the Northern part of the US might tell me… and I don’t care!
All that “saved” money goes into good food, good drink, good travel and improved relations with my (better, ok for this time!) half! And nothing for those “poor” doctors out there!

I’ve been a regular customer at Tomii in Shizuoka City for many, many, many reasons. But the one I value most is that everyone at this great Japanese restaurant are willing to talk about, explain and extoll the virtues of their craft. Craft, I said? It is probably nearer to artistry as Melinda, Etsuko and Tim will vouch for me!

Anyway, to write a story short, I just popped at Tomii this evening (yes, I’m writing this just after I came back to “work”), and asked for a sashimi plate (well, this is not the way to ask it: You should say: “O-tsukuri, kudasai!”). I did not need to tell them what to serve me. I wouldn’t even have dared!
On the other hand, they didn’t mind explaining no less than three times to make sure that the old geezer got his stuff right!

tomii-08-12-16b
From right to left:
“Kiiro Ninjin”?Yellow Carrot (sashimi is not all about fish, vegetables are rapidly becoming an essential part of the picture!), “Beni Daikon”/Red (“rouge”) Daikon, “Wasabina/not wasabi, but a leaf vegetable with a similar taste!”, “Hirame/Sole”, “Hime Daikon/Princess Daikon”, “Shiso no Hana/Perilla Flowers (edible as Rowena will agree!) on top of “Toro/Tuna Fatty Part) and “Bakudai No Ki no Mi/Impossible to translate”, only that it is an edible part from a tree (sorry, I was not attentive enough!)!

tomii-08-12-16c
From right to left:
“Uni/Sea Urchin Roe” (in front) with freshly grated “Wasabi/Japanese Horseradish” (let me tell for the umpteenth time that wasabi was first grown in Shizuoka City in the 17th Century and that Shizuoka Prefecture still produces 80% of the world total!), “Ishidai/Ishidai Snapper” just behind, the green daikon is called “Uguisu Daikon/Nightingale Daikon”, “Amaebi/Sweet Shrimp”, and “kanpachi/Japanese Amberjack” just behind!

tomii-08-12-16d
From right to left:
“Kuroi Daikon/Black Daikon”, “Aori Ika/Aori Cuttlefish”, “Akami/Lean Tuna” on a “Shiso no happa/perilla leaf”. To back it up a mixture of seasonal sprouts: “Kushinsai + Soba no Mi (Buckwheat) + Cress (from Shizuoka like most of them) + Kawaire Daikon + Cabbage + Broccoli” (about time you call a local farmer for explanations!)!

Small servings they might look, but I challenge anyone to find better quality!
Now, for people who really want to know it, you will have to fork out at least three times as much in Tokyo, and as far the US and Europe are concerned, you might as well start riding a bicycle like I do!

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)

Sashimi Sets: Tomii (Nov. ’08)


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Here is an example when sashimi is served not only for its taste, but also for its artistic presentation at Tomii Japanese Cusine Restrant in Shizuoka City:
The dish is of lacquered wood.

Top left: kanpachi/Amberjack on a bed of fine leafy vegetables and topped with shiso/perilla flowers (all edible).

Top centre: Uni/Sea Urchin (Murasaki/Violet variety).

Top right: Isaki/A snapper variety behing a fine slice of red radish.

Centre left: Hon Maguro/”Trie” tuna (it acyually melts inside the mouth!)

Bottom left: Aka Ika/”Red” cuttle-fish

Bottom centre: Hirame/Sole in front of a fine slice of red radish

Bottom right: beside freshly grated wasabi, Sakura Ebi/Cherry Blossom Shrimp (only caught in Yui, Shizuoka Prefecture. It will be very difficult to get them fresh in Tokyo!) on a shiso/perilla leaf

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)

Sashimi Set at Tomii


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tomii-sashimi-2008.jpg

Was in a bit of a hurry today during my “dinner break”, but was still hungry enough to visit Tomii in Shizuoka City. Chuckeats and Very Good Food are going to wonder what such dinners consist of! LOL.
Tomii, my favourite Japanese cuisine restaurant in this Prefecture, never disappoints you, your being a gastronome or an artist. The only problem is that pictures are no easy task with a mobile phone!
Here is what I was served when I asked for “Sashimi Moriawase/Sashimi Set”:
From left to right:
Aka Ika/Red Squid, Hirame/Sole, Akami/Lean Maguro, Madai/”True” Seabream.
It was served with soy sauce for the fish and miso for the vegetables, which included Take No Ko/Bamboo Shoots from Oshika, Shizuoka City.

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays