“Namida Maki/涙巻/Tear Roll” made with fresh wasabi root from Shizuoka!
Service: Professional and very friendly. Keen to please customers
Facilities: Very clean overall. Great washroom
Strong points: Extensive usage of local fish. Shizuoka sake.
I’ve known Chef Hiroki Narukawa for ages since his apprentice days.
Since then he has flown on his own wings and has recently opened his restaurant Narukawa/なるかわ at a new and more spacious address.
In spite of the higher class atmosphere and the increased staff, the prices have not changed and can be considered as reasonable for the quality he serves even in this very difficult to please Prefecture!
Although the seating is modern and almost western in concept it is still very much a traditional atmosphere!
There are naturally menus and sets, but I would encourage you to have a look at the offerings of the day under the glass display and talk with Narukawa San before you start ordering!
Personally I do not bother looking at menus and prefer a more social introduction. The fact that I know the chef also helps! LOL
The Missus and I usually starts with sashimi!
The above is hirame konbujime/平目昆布〆/sole lightly preserved in konbu seaweed. From Shizuoka!
Aka mutsu/赤むつ/Rosy Seabass from Shizuoka.
Kaisui uni/海水海栗/Sea Urchin in his original seawater eaten as it is! Extravagant! From Hokkaido!
Hotate nigiri/帆立握り/Scallops Nigiri. Large! From Northern Japan!
The filaments, roe and liver of the same scallops. A dish that would please a lot of people all over the world!
Madai nigiri/真鯛/True seabream/grouper-Red Seabream/grouper nigiri. From Shizuoka!
Magurozuke nigiri/鮪漬/marinated tuna (akami/lean part). Probably from Shizuoka or North of Japan (I forgot to ask as I always ask for this morsel in Shizuoka!).
Asupara mentaiko maki/アスパラ明太子巻/asparagus and hot cod roe (with mayonnaise) roll. For the Missus! The asparagus is from Shizuoka, the mentaiko from Kyushu island!
While the Missus had her mentaiko I had a kanpyou maki/干瓢巻/gourd shavings first dried, then marinated. With real wasabi from Shizuoka, almost a dessert!
Suwagani nigiri/諏訪蟹/snow crab nigiri from Hokkaido!
Shiroebi kakiage/白海老あき揚げ/white shrimps tempura from Toyama Prefecture!
Namida Maki/涙巻/Tear roll made with freshly sliced wasabi root from Shizuoka. Extravagant!
For a closer view!
Menegi nigiri to daikon zuke/芽葱と大根漬/leek sprouts and pickled (lime) daikon. All from Shizuoka!
Ikura Mini Donburi/イクラミニ丼/mini bowl of salmon’s roe!
To be continued…
Shizuoka City, Aoi Ku, Ryogae-cho, 1-5-2
Business hours: 11::30~13:30, 17:00~02:00
Closed on Mondays
Credit cards OK
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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
2 thoughts on “Sushi Restaurant: Narukawa in Shizuoka City”
I shouldn’t look at your blog before my breakfast…
The fresh ginger root maki is another item on my “taste before you die” list. (Have I just said the most attractive maki here is vegetarian??? I become crazy!).
It is fresh wasabi root maki! Still vegetarian, even vegan! LOL