Sushi: Dinner at Sushi Ko in Shizuoka City (May 8th 2014)!

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable to slightly expensive
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu

Last Thursday it had been almost 3 moths day for day that we hadn’t visited our favorite sushi restaurant in Shizuoka City, Aoi Ku, Aoba Park Street, namely sushi Ko/すし幸!

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Thursday is a good day (early if you want a good seat at the counter!) because it is a day when newly arrived fish is on the menu!

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A very typical Shizuoka o-toushi (first snack): sliced turbo shellfish/sazae/サザエ in wasabi!

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Katsuo/鰹/Bonito is in season!
We usually ask it without its skin!

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As we had come early, we had all our time, exspecially in the light that Chef Birukwa hadn’t come back from his break yet!
I took the opportunity to have a good look at another chef preparing an order for a group sitting on the tatami!

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It is always great fun to observe the progress and the technique!

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Raw shirasu/sardine whiting/生しらす, gaper clam/mirugai/ミル貝, seared spledid alfonsino/kinmedai aburi/金眼鯛炙り, mackerel/saba/鯖, horse mackerel/aji/鯵, tuna lean part/maguro akami/マグロ赤身, yellowtail/kanpachi/カンパ, salad gunkan/サラダ軍艦!

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Dragon always asks for “pon kara maguro”/deep-fried tuna with onion slices and grated daikon seasoned with chilies!

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squid/ika/烏賊 is also a great seafood found in the Suruga Bay!

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It’s best savored in “somen style”/thin noodles style!

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It is usually seasoned with grate fresh ginger and finely chopped scallions!

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You dip them into “mentsuyu”/cold noodles stock soup!

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Sole/Hirame/平目 nigiri!

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Sweet shrimps/amaebi/甘エビ nigiri!

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Chef Birukawa had finally come back and we could order a favorite not listed on the menu!

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Sushi Millefeuille, Japanese style!

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This time, as we asked for Japanese style”, it contained cucumber/kyuuri/胡瓜, yellowtail/kanpachi/環八, herring roe/kazunoko/数の子, and topped with finely chopped scallions and katsubushi/dried bomito shavings.
The mayonnaise around it also included ikura/イクラ/slmon roeO!

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Another must fro Dragon: scallops gratin!

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A sushi classic: negitoromaki/ネギトロ巻! roll containing grated tuna belly fish and finely chopped scallions!

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Nigiri for vegans! Menegi/芽ネギ/scallion sprouts!

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To finish another specialty of Chef Birukawa not listed on the menu!
Spicy scallops roll/pirikara hotate maki/ピリ辛帆立巻!

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Inverted roll containing dry seaweed, scallops, flying fish roe, agekasu/cold deep-fried batter, wasabi and mayonnaise. The rolls are sprinkled with golden sesame seeds for the finishing touch!

With summer around the corner we will be looking forward to a different kind of seafood next time!

SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours: 17:00~25:00. 17:00~23:00 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE</strong> (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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11 thoughts on “Sushi: Dinner at Sushi Ko in Shizuoka City (May 8th 2014)!”

  1. Hi Robert-Gilles, I don’t know if you have received my email, so I thought I’d comment here too, just in case. I have just posted the deep-fried tuna with onions. Thank you again for inspiration!

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  2. Everything looks so amazing! I have a small question concerning the deep-fried tuna (I have just bought today some relatively good looking tuna – but not sure if I can have it raw… one never knows here – so I might do it!). Is it coated with any flour before deep-frying? A bit like chicken kara age? (Corn flour? Potato flour?) Do you think it was marinated in anything? It looks soooo good!
    I have bookmarked the millefeuille for at least second time (I think I’ve already seen it here several times) and must make it.

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      1. I go to work only in the afternoon today, so I have just fried tuna for lunch! It was delicious and perfect with my “false” homemade yuzukoshou (the lack of yuzu has forced me to make it with lime… it doesn’t compare to the original, but is still quite good). Thank you so much for inspiring posts, photographs and for your answer (oh, I have now noticed that you have shown it some time ago in one of your wife’s beautiful bentos!). Anyway, I will see if my photographs are presentable 😉 If yes, I will post it soon.
        Now it’s time to try the millefeuille! Maybe this weekend…

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