Sushi Restaurant: Yoshimizu

Chef Mamoru Yoshimuzu at work

Service: excellent, professional and friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable to slight expensive. Good value.
Strong points: Edomae-style sushi. Good sake and drinks.
no-smoking-logoentirely non-smoking!

Thanks to a bunch of new friends, I had the occasion last night to pay my first visit to an excellent Sushi Restauarant called Yoshimizu in Shizuoka City.
It proved a good idea to have gone there with friends as there is little chance to find a seat if you haven’t made a reservation.
The oyakata prepares only enough to be served to guests with reservations every evening!

Visiting a new restaurant with new friends can be a problem when taking pictures as you do not have the time, nor the best of lightings!
At least no smoke is interfering as it is an entirely non-smoking establishement, a rare case for a sushi restaurant!

The above is an appetizer combination of Aji Namuro/Pike Mackerel Tartare and Surumeika Meshi/Rivce stuffed briled squid-cuttle fish.

All the morsels are served on/in minoyaki earthenware.
The sushi style is uncompromisingly edomae-style (Tokyo style) by an oyakata/chef who also spent 3 years in London before opening his restaurants 5 years ago.


Whenever possible the fish and seafood are local such as the above isaki.
There is no menu to choose from because one is serve a menu set depending on the day’s avaibility.
As for drinks, there is enough to please everywhere, including some great sake from Shizuoka Prefecture and elsewhere.


The service is very professional but friendly.
All questions and queries will be answered with plenty of details.

Seitoro: Toro from the back of a minami maguro/southern tuna.
The fact that the place seats only 10 guests means that everyone is sitting at a counter in full view of the chef’s work!

Aka Ika: red squid seasoned with Himalaya salt and sesame seeds.
No small saucer is provided as all mrseld come -preseasoned by the chef. No need for extra soy sauce or wasabi!

Kinjiso leaves and ikura/salmon roe.
Before starting serving the chef will chef if you have any problems and ny food (in my case I can’t stand mentaiko) and will take good note (on his notebook!) to make sure you pleased and satisfied!

Kuruma ebi, boiled and seasoned.

Sagoshi/Young Sawara/Spanish Mackerel.

Anago sho/conger eel, so soft!

Megochi/Young kochi

Tamagoyaki (made with shrimp paste)!

Alright, I will have to go there again very soon, and on my own , for better pics!

Sushi Yoshimizu/鮨よし水
Shizuoka Shi, Aoi Ku, Showa-cho, 4-8, Rumankan 4F
Tel.: 054-253-3889
Opening hours: 17:30~24:00 (mon., Tues, Wed.); 17:30~02:00 (Fri., Sat.); 17:30~22:30 (Sun. and National Holidays)
Closed on Thursdays and on Mondays after National Holidays.
Cards OK

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

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

6 thoughts on “Sushi Restaurant: Yoshimizu”

  1. looks delicious. have you tried using your macro setting for close up photos? it’s the one with a flower shape. i love your blog but your pictures are always blurry!


  2. I must say I like when a restaurant owner does things his way, and the customers get what their given. As a customer you might occasionally get something you dislike, but I feel this is more than compensated by the chance to experiment, and the never-know-what-you’ll-get feeling.
    (I wonder how many times a restaurant owner takes the trouble to include something ‘special’ on the menu, only to see the customers choosing the same old things)


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