Sushi Sets: Futaba Zushi

The Japan Blog List

Please check the new postings at:
sake, shochu and sushi


Yesterday, on our way to The Taproom in Numazu City, Lojol and I decided to try some of the sushi this city is celebrated for. After some soul-searching we opted for a traditional Sushi Restaurant with a long history, namely Futaba Zushi.
As we had no intention to interview the owners and staff of the place we settled at a table instead of the counter and asked for one of the sushi sets as pictured above:

We were served:
– Akami/Lean part of Toro, Hirame/Sole, Toro/Fatty part of Tuna, and Ika/Cuttlefish
-Anago/Conger Eel, Ebi/Boiled Prawn, Tamago/Japanese Omelette
-Tekka Maki/Tuna, Kappa maki/Cucumber Roll
Very fresh, tasty and reasonable!

We decided to order a few more individual sushi from the menu as we were still hungry and did not wish to drink on an empty stomach.
We chose:
-Aji/Pike Mackerel-Saurel, Torigai/Surf Clam
-Kohada/Small Sardine and Uni/Urchin
And very kind service!

I definitely have to visit the place and write a full posting!

Futaba Zushi
Numazu City, Senbonminato Machi, 121-8
Tel.: 0555-9620885
Business hours: 11:00~20:00
Closed on Tuesdays

12 thoughts on “Sushi Sets: Futaba Zushi”

  1. Dear Robert-Gilles,

    Perhaps you can be a spokesperson for Michelin Guide.
    You seem to know how to find good restaurants.
    Have a great day!



  2. Dear Robert-Gilles,

    Yes, I would appreciate it very much if you could place a link ( to your blog. I will place a reciprocal link on my site.
    Your blog is very informative with great graphics. Just looking at the pictures make my mouth water. An excellent source of information for sushi connoisseurs.


  3. Dear Sadao!
    Greetings again!
    Well, if you delved a bit into Japanese sushi history, you would find out that its first form, “narezushi”, which looked more like oversized rice balls wrapped into pickled fish, was actually made away from the sea and used mainly as travel food.
    Only when people in Tokyo/Edo started a new version called “Edomae Zushi” (the present form) that it became an expensive food (which shouldn’t be, even abroad) with all kinds of ceremony and rules attached.
    It’s like “bouuillabaisse” in my home country, France, which was originally a poor man’s fish soup made from fish heads and bones unti someone stole the idea and turned it into an extravagant dish!
    By the way, you may want to have a look at my Sushi Blog, !
    Would you like me to link our homepages?


  4. Dear Robert,

    I agree wholeheartedly. The world leveled the playing filed when it comes to sushi making. There should be no right or wrong way to make sushi. I know the Japanese sushi chefs think that sushi should be made in certan style and prepared only by sushi pro. What they don’t know is that sushi took the life of its own, because ultimately it is the consumers who decide how sushi should look and taste.

    Here in Oregon, I eat more sushi than I ever did in Japan. I had to reach deep into my pocket and I was always hungry after I spent a fortune in Japan.

    The restaurant I go to in Portland is called Marinepolis and it’s a Kaiten Zushi style restaurant. The place is always packed with people all hours. Oceal who is from Mexico prepares great spider rolls for me. The prices are reasonable and their sushi is just as good as the one I had at many restaurants in Japan. Their creation won me over.

    Sadao Sasaki


  5. Dear Sadao!
    Thank you so much for your comment!
    It is true that the internationalization of sushi has contributed to the creation of different styles and approaches abroad. It is a pity that most Japanese restaurants here refuse to acknowledge them.
    Mind you, in Shizuoka we are lucky. Sushi Ko for example serves Sushi Millefeuille and Spicy Scallops Maki.
    I’m for evolution in gastronomy (my French upbringing?) as I had the luck to live abroad on my own for the 40 years.
    There is a limit, though. I do not really appreciate maki smeared with gallons of sauce!
    Yours gratefully,


  6. Born and raised in Japan, I expect to see the same Nigiri items at any sushi restaurants in Japan. From Maguro, Ika, Ikura to Uni, just about every sushi restaurant serves the same items and people are content with the same old tradition or at least they don’t ask for anything other than what they are used to see. What you enjoy is a subtlety your pallet distinguishes after all. A skillful chef at a established sushi restaurant can provide that.

    Having lived in Portland, Oregon for the last 30 years, I saw how people embrased sushi and raised its status from “raw fish” to “delicacy” over time.
    What I find most amusing is the American ingenuity. My favorite sushi restaurant in Portland serves Nigiri with seared salmon, octopus salad, crab salad, or even a thin slice of roast beef to name a few. I quickly became a big fan of this new invention.
    When I was visiting Tokyo last year, I found myself missing these American sushi.
    People back in Japan don’t know what they are missing.


  7. If the first course was really tasty, the second course was a knock-out. And my highlight was the uni/urchin. I am quite a fan of this particular variety of sushi and this was probably the best one ever.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s