Last night we paid our first visit to our favourite sushi restarant in Shizuoka City, namely Sushi Ko!
Sushi Ko might not be the most expensive or sophisticated sushi restaurant in our Prefecture but you get the best food at the best price there.
It certainly makes for far better value than some vaunted establishments in Tokyo or New York where you pay ridiculous prices for tiny pieces of art in outrageously expensive surroundings!
Moreover, Mr. Oda is one of those very few true chefs who take pleasure in tackling any challenge thrown at him by customers.
Owning a website of his own and knowing I’m more than amenable with his taking pictures of the food I order, we have this great deal of being offered even better presentation!
When it comes to sashimi, Mr. Oda always makes a point to introduce the seasonal fish of the day on a separate board for all to see, meaning that they will not be always available as contrary to the other possible orders written (with their prices!) on small wooden boards hung on the wall above the counter.
There were too many fish to choose from, but the help of Mr. Oda, we chose the following:
Above: Meji maguro Akami/Lean part.
Bottom: Aori Ika/Bigfin Reef Squid.
Can you see the freshly grated Shizuoka wasabi shaped into a green leaf?
Above: Ooma Honmaguro/Ble Fin Tuna from Ooma in Aomori Prefecture, O-toro
Below: the same, chu-toro.
The chrysanthemum is edible.
Above: Meji maguro o-toro
Below: Kinmeidai/Seabream/Great Alfonsino from Izu Penisula in Shizuoka Prefecture.
Actually this was our second restaurant of the night!
Therefore we ordered more the indivual morsel than the quantity.
The sushi nigiri above is tachiuo aburi/half grilled scabbard fish served with ponzu and momijioroshi.
The fish was so fresh that we were offered its bones deep-fried! Great snack!
The Missus had to order (she does every time!) the Spicy scallops sushi roll!
As I said above, Mr. Oda is one of those very few true chefs who take pleasure in tackling any challenge thrown at him by customers.
He knows that I will always ask him to come with a vegan sushi plate not only to demonstrate that such gastronomy exists, but also to lure more customers to his business, which is quite flourishing.
Here what he concocted for us. Sorry for the slightly fuzzy pictures, but I had to contend with an impatient Missus!
These rolls were made with thin wide strips of daikon that mr. Oda quickly marinated in lemon water instead of using dry nori/seaweed.
Inside he rolled sushi rice (shari) with trefoil stems, umeboshi/pickled Japanese plum meat and shiso/perilla leaves!
Buckwheat sprouts/Hime Soba Me/姫蕎麦芽 Nigiri!
Thin leek sprouts/Me Negi/芽葱 Nigiri!
As for the last dish, we both have our habits.
I had tamagoyaki/Japanese Omelette,
And the Missus had her mini ikura/salmon roe and shake/salmon oyako/parent and child mini-donburi!
Looking forward to the next visit!
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Credit cards OK
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