Red-tail Horse Mackerel/oakaaji/尾赤鯵!
Service: Very friendly, attentive and informative
Facilities: Overall clean if a bit old-fashioned
Strong points: Mainly local fish. Local sake. Always ready to improvise!
It is not friends like Sissi or LouAnnn I’m trying to convince, but more gastronomes like Chuck and Melinda whom I would like to pull screaming out New york and Tokyo to convince them to give up on what I call “decoration/trompe l’oeil sashimi amd sushi”!
One does not need to patronize an Edomae-style Sushi Restaurant and spend untold amounts of yen or dollars to truly experience this side of Japanese gastronomy so popular all over the World.
Just go to a good local sushi restaurant in Japan (and even abroad if like-minded!) which is willing (and should be!) to serve local fish as much as possible!
If you come to Shizuoka it is only an embarrassment of choices, but I definitely would recommend Ekimae Matsuno Sushi in Shizuoka City as they are one of the rare sushi restaurants that open all day and serve whatever you fancy!
Fine, you would say, but show us!
No worries there, mate (gal)!
Here is what I savored for lunch there today. I even asked them to exclusively serve me sashimi from Shizuoka (Suruga Bay, Izu Peninsula, etc.)!
Seguro iwashi/背黒鰯/Black Back Sardines
These seguro iwashi are very much in season right now with a lot of (fish) fat. They were actually served as a “snack” with my first drink (sake). Plain sashimi to be enjoyed with a little soy sauce.
Hirame/平目/Sole-Flatfish-Bastard halibut-Olive flounder
Hirame is abundant in the Suruga Bay.
Note that the little piece at the bottom is “engawa/えんがわ/the piece along the fish by the narrow fins” that we throw away in Europe!
Served as “han-nama/半生/half-raw, that is lightly seared or boiled, it is so fresh in taste and absolutely without any “fishy” smell or aftertaste!
One of my favorite fish. It is best appreciated (as above) in “aburi/炙り/ seared fashion after being sprinkled with salt. No need of soy sauce to appreciate the different textures and tastes as you bite through it!
Aji no Tataki/鯵の叩き/Horse Mackerel
The Suruga bay, especially around Yui and Kambara is one of the famous spots in Japan for Aji/Horse mackerel.
Simply served as Tataki/cut thin with grated ginger and chopped scallions and a little soy sauce!
No need for fancy seasoning!
Ekimae Matsuno serve the same fish lightly marinated in rice vinegar!
Katsuo hara/鰹腹/Bonito belly
Shizuoka is famous all over the country for its katsuo/bonito, but few people have had the occasion to try its belly part!
Sillago are a celebrated morsel all over Japan, but Shizuoka is particularly blessed with shirogizu/白鱚/white sillago!
Served as konbujime/昆布締め/marinated in seaweed, it does not need any soy sauce!
Oakaaji/尾赤鯵/Red tail horse Mackerel
This is a variety of horse mackerel with a deeper red flesh you will not see often away from these shores!
Perfect in tataki/thinly cut style with chopped scallions, grated fresh ginger and chopped nori/dry seaweed!
To be followed… I mean with more local fish from Shizuoka Prefecture!
EKIMAE MATSUNO SUSHI/駅前松乃寿
Shizuoka Shi, Aoi Ku, Koya Machi, 3-3 (Just in front of Shizuoka JR Railway Station
Business hours: 11:00~21:00
Closed on Wednesdays and 3rd Tuesday
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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
6 thoughts on “Sashimi: Shizuoka Fish at Ekimae Matsuno Sushi Restaurant!”
Reading through this post was like looking at the jewellers’ windows… You are right, you certainly don’t have to convince me to prefer a small, excellent restaurant or bar in Japan rather than a fancy Western over-priced, over-decorated sushi places 😉
I couldn’t agree more! LOL
that looks soooooo tasty *yammy* now i am hungry 😦
Sorry to to tease you!LOL
Hey Robert-Gilles! Just checking in on your adventures, and now I’m wishing I was in Japan having a big plate of sushi! Good mackerel sushi is like butter, melts in your mouth. Have you ever been to Roppongi Robataya? One of my favorite restaurants in the world! So simple, but so delicious. I’ve only been to Japan once, I can’t wait to go back. I didn’t make it to Shizuoka, sounds like there are some great restaurants I need to try!
Sorry for the delay but I’m awfully busy!
Actually Shizuoka not being far from Tokyo, it would be easy to go there and discover why it is becoming the gastronomic reference in Japan!