Sushi Art: Seared Sushi Millefeuille by Chef Kenta Birukawa at Sushi Ko in Shizuoka City!

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

SUSHI-KO-2016-JAN-18

The other day for our first visit at Sushi Ko on Aoba Park Street in Shizuoka City we challenged Chef Kenta Birukawa/尾留川健太さん to create a new Sushi Millefeuille for the Year 2016!
Bear in mind that he only can and may do it and that it does not feature on the menu!

SUSHI-KO-2016-JAN-19

“Aburi Sushi Millefeuille/Seared Sushi Millefeuille”!
The concept was indeed new as he announced beforehand that he would “burn” it, a joke meaning that at least the outside would be seared!

SUSHI-KO-2016-JAN-20

The main part of the millefeuille made of sushi rice was surrounded with thin bands of 1) akami/red lean part of tuna, 2) tachiuo/scabbard or cutlass fish, 3) shake/salmon.

It was topped with pieces of ika/cuttle fish/squid and kinmedai/splendid alfonsino.

The whole was then seared before being decorated with thinly sliced cucumber and presented with pieces of tamagoyaki/Japanese omelet and ikura/salmon roe!

SUSHI-KO-2016-JAN-21

And the interior revealed pieces of kyuuri/cucumber, boiled ebi/prawn, tobiko/flying fish roe, tachiuo/scabbard or cutlass fish, shake/salmon and akami/red lean part of tuna!

What is going to be the next challenge? LOL

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 (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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2 thoughts on “Sushi Art: Seared Sushi Millefeuille by Chef Kenta Birukawa at Sushi Ko in Shizuoka City!”

  1. Hi Gilles,

    I will be using some of your photos again to make watercolors for storyboards. With your permission you can be credited. I will be using some of your mountain vegetable photos as reference material from an old project for wild harvests. Years ago I had lived in Kushiro, Hokkaido but took time to tour the other islands.

    I would like to inquire about some consulting for us in Japan. We will be sending some samples of Lokum to a Tokyo office and I would like to ask if you are interested to see some? A farm in Shizuoka may repeat some of our work with Mikan and with Jabotica fruit. That might be interesting too? Funds generated will help indigenous people in Colombia but also refugees from Syria, Turkey and Ukraine.

    We will need an informal quality assessment of our work. This is being done for us in France, Belgium and Germany, but I would like to get an opinion from Japan as well.

    Because our Lokum is cold processed it keeps many antioxidants normally lost in heat processing.

    I value your opinion and you are in the Shizuoka area.

    Fruit filled manti in Turkey and Syria are like gyoza in Japan or vareniki in Ukraine and Georgia.

    If interested …how can I have the Tokyo office contact you? On Jan 19, 2016 8:17 PM, “SHIZUOKA GOURMET” wrote:

    > dragonlife posted: “Service: Pro and very friendly Facilities: Very clean. > Excellent toilets Prices: Reasonable Strong points: Great variety of > seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake > and shochu The other day for our first visit a” >

    Like

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