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.
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!
Tamagoyaki (made with shrimp paste)!
Alright, I will have to go there again very soon, and on my own , for better pics!
Shizuoka Shi, Aoi Ku, Showa-cho, 4-8, Rumankan 4F
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.
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