Tomii has been my favourite for sashimi in Shizuoka for many years!
The present « oyakata » is Kazuya Tomii who came back to his parents establishment in April 2006 after spending 6 years honing his craft in Kyoto and work under the tutelage of experienced chefs for a couple more years in Shizuoka.
The cuisine served there is intensely Kyoto-style making a great use of the fish and vegetables available in the Prefecture land and sea. Whenever possible, Mr. Tomii uses only Shizuoka products, but will be more than agreeable to prepare cuisine from other Japanese regions.
Last night (February 23rd) being « my » weekly night out, I visited the establishment and ordered sashimi first as usual. I never specify what I want as Mr. Tomii knows me well enough to know what I fancy.
The plate above contains toro (fat tuna), akami (lean tuna) hirame & hirame engawa (sole and sole filet fringe), fresh uni (urchin) on yuba (« tofu skin ») at the front and shime saba (pickled Mackerel at the back decorated with slices of kinkan (kumquat), live torigai (large cockle) in its shell, and freshly grated wasabi!
Now to the subject of this blog, the following Shizuoka sake are on offer along with other parts of Japan:
Kaiun junmai, Kaiun ginjo, Masuichi junmai ginjo, Kokkou junmai, Kikuyoi junmai, Isojiman tokubetsu honjozou, Takasago Karakuchi junmai for jizake. As for atsukan (hot sake) they offer Kaiun
I sampled the followin in that order:
And then I was off outside in the night….
Address: Shizuoka Shi, Aoi Ku, Tokiwacho, 1-2-7, Tomii Bldg 1F
Busines hours: 11:00~13:30 (Reservations only); 17:00~22:00 (reservations advisable)
Lunch set: 1,500 yen
Dinner: 3,000 yen~
Private tatami room available
Credit cards OK