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sake, shochu and sushi
Last Thursday, it was back to Sushi Ko in Shizuoka City on my wife’s orders. Not that I complain at all, but I was wondering what we would order this time we hadn’t eaten last time!
I finally managed to get my hands on the “Sushi Ko” label pasted on their Fujinishiki Brewery Junami Ginjo Nama bottle which will join my ever-growing collection. Not only it has the merit to become a collection item, but it is a great sake perfect for sushi!
Among the day’s orders, we sampled the seasonal “Madai/Seabream Carpaccio” (I’ve always wondered why people call everything “carpaccio” since it applies to red meat only in Italy… I would have to ask Chuckeats!)
Talking of seasonal seafood, we could resist asking for the “Yari Ika Somen/Spear Cuttle Fish cut in very thin strips”. Simple but very artful, it disappeared within a blink of the eye!
The Missus has always had a love affair with raw scallops. Notice that the edible flowers (Rowena, that’s for you!) are “shiso/perilla” buds, a great addition for decoration, too!
When we ordered the inevitable “Sushi Millefeuille”, the chefs had to prepare a couple more variations for other customers who couldn’t helping ogling! I wished Evelyn were with us!
Allison would have wished to be with us to taste another Sushi KoSpecial, namely the “Spicy Scallops Roll”!
I had my fill by then (the sake contained more calories than my wife’s Chardonnay!), but my better (…) half had to sample their succulent “Anago/Conger Eel”,
and “Ikura Mini Donburi”!
Chuck, you know what’s in wait fro you when you come to Japan! Simple, Succulent and So So Satisfying!
2 thoughts on “Sushi Ko Revisited”
I’m sure you will enjoy them one day!
ENVY is the word for the moment. It’s just after 9am in the morning–not a good time to be looking at sushi when you haven’t yet had breakfast!
I particularly took note of the edible buds and hope that it will be something that I can post about in the future!