Shizuoka Sushi Restaurant: Sushi Ko (revisited)

The Japan Blog List

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sake, shochu and sushi


Last Thursday, as I had to atone for some somewhat egoistical pleasure-seeking, I took the Missus to our favourite Sushi Restaurant in Shizuoka City, namely Sushi Ko,located along Aoba Park.

Although we did order the inevitable favourites, “katsuo/bonito” sashimi, “Shirako to Ankimo/Combination of Cod Sperm sacs and Frogfish/Monkfish liver”, “Pon Kara Maguro/Deep-fried tuna cubes”, “Shishamo/Spirinchus lanceolatus”, “Hotate/Scallops”, “Maguro Zuke/Marinated Tuna sushi”, and “Amaebi nigiri to Shiraebi Gunkan/Sweet shrimp and white shrimp sushi”, the star of the day was “Kawahagi/Filefish”!

The chef took a splendid live specimen (see top pic) just caught off Mochimune coast in Shizuoka City out of the “aquarium” and proceeded to serve the complete fish in three different manners:

After having taken away the inedible skin, the chef first cut the fillets into very thin slices to be served with thin leeks and dip sauce made of ponzu mixed with the fresh liver of the same fish. As now is the best season, those comparatively thin fish come up with enormous livers!

“O nigiri”:
The chef managed to keep four slices aside to prepare nigiri with the fish flesh topped with a piece of its liver, some “momiji oroshi/grated daikon with chili pepper” and seasoned with ponzu!

“Kara age”:
The “cheeks bones” with their meat were last deep-fried and served as they are with some lemon. Simple and great!
All this with one single fish!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours: 17:00~25:00. 17:00~23:00 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

Shizuoka Japanese Cuisine: Tomii (revisited)

The Japan Blog List

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sake, shochu and sushi


Last Wednesday, my merry companions, Etsuko, Melinda and Tim and I finally arrved at Tomii in Shizuoka after a long day interviewing local sake breweries.
It was fitting that it was also the first time I visited this favourite Japanese Cuisine Restaurant as it had just gone through a total re-designing.

The place is definitely more comfortable for it, having done with the mixture of Japanese and Western-style seating and adopted a more practical arrangement of tables and chairs that can either divided into smaller rooms or left completely open. The counter has been reduced by a third but is far more ongenila for it.

As for the Cuisine it is as high quality as ever with the difference that local sake has been increased to a toatl of nine with the notion of changing regularly to cover as many breweries as possible during the year.
We had actually asked the restaurant to prepare a meal according to the sake served.
We did managed to taste eight of them!
Just look at the food which was served with them and see if you recognize any!

Are you tempted?
I’m sure you are!

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

Shizuoka Sobaya (Soba/Buckwheat Noodles): Setsugetsuka

The Japan Blog List

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sake, shochu and sushi


Last week, during that memorable day spent in the merry company of Etsuko Nakamura, Melinda Joe and Timothy Sullivan, we had lunch at a sobaya I had planned to visit for quite some time in Shimada City: Setsugetsuka.

This is the kind of place I can recommend to a lot of people with very different culinary tastes, be they vegetarian, vegan or omnivourous (that’s for me).
The interior has just been revamped into a great Japanese semi-traditional atmosphere, which should please guests in search of a true Japanese setting.

The food from complimentary soba tofu (see above picture) to dessert is of refined quality at very reasonable prices.
The 7th generation chef (the place was opened 90 years ago) tries to combine classics and original recipes:

“Fuwa fuwa tamagoyaki”/a Japanese omelette with a twist: The tamagoyaki is first cooked, put inside a bowl with “dashi/soup stock”, then covered with beaten eggs and cooked again in an oven to attain a “cloudy omelette” reminiscent of a souffle!

Tenpura are served one at a time to ensure freshness.

Tenpura includes “sakura Ebi Kakiage”, made with Sakura Shrimps which can be caught only off Yui-cho shore in the Prefecture!

Soba come in many varieties from stright “10-wari” to:

violet soba (mixed with violet yam!)

Frankly speaking one cannot exhaust all the possibilities, so visit their homepage (Click on anything printed in blue or violet!). Even if you do not understand Japanese, you will enjoy the pics!

Incidentally, they serve great local sake from their neighbours at Oomuraya Brewery!

Shimada City, Hotoori, 2-3-4
TEL: 0547-35-5241
Opening hours: 11:30~14:30; 17:00~22:00
Closed on Mondays and third Tuesdays


San Francisco – October 13, 2008: Foodbuzz, Inc., officially inaugurates its food blogger community with more than 1,000 blog partners, a global food blogging event and an online platform that captures the real-people, real-time power of food publishing in every corner of the world. At launch, the Foodbuzz community ranks as one of the top-10 Internet destinations for food and dining (Quantcast), with bloggers based in 45 countries and 863 cities serving up daily food content.
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Foodbuzz is the only online community with content created exclusively by food bloggers and rated by foodies. The site offers more than 20,000 pieces of new food and dining content weekly, including recipes, photos, blog posts, videos and restaurant reviews. Members decide the “tastiness” of each piece of content by voting and “buzz” the most popular posts to the top of the daily menu of submissions. Foodbuzz currently logs over 13 million monthly page views and over three million monthly unique visitors.
“Our goal is to be the number-one online source of quality food and dining content by promoting the talent, enthusiasm and knowledge of food bloggers around the globe,” said Ben Dehan, founder and CEO of Foodbuzz, Inc.
The Foodbuzz blogger community is growing at a rate of 40 percent per month driven by strong growth in existing partner blogs and the addition of over 100 new blogs per month. “The Web site is like the stock of a great soup. The Web site provides the base or backbone for bloggers to interact as a community, contribute content, and have that content buzzed by their peers,” said Mr. Dehan.
Global Blogging Event
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About Foodbuzz, Inc.
Based in San Francisco, Foodbuzz, Inc., launched its beta Web site,, in 2007. In less than a year, and its community of over 1,000 exclusive partner food blogs have grown into an extended online property that reaches more than three million users.

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