Category Archives: 魚海の幸

レシピ, 美食, 観光, 魚, 魚海の幸, Fish, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka Cuisine, Tourism

French Gastronomy: Mackerel Appetizer at Pissenlit in Shizuoka City!

December 16, 2012 dragonlife Leave a comment

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, is one of the most active chefs in our Prefecture when it comes to promote local products be they vegetables, fruit, meat or fish!

The other day I went on my regular pilgrimage there for lunch and had a long good look at the menu while other customers wondered why that strange foreigner stood so long in front of it….

Lunch on week day means no alcohol…. Non-alcohol home-made ginger ale it was then!

Real torture to sit besides those nectars…!

I did have quite a copious lunch and I thought it would be better to introduce each dish in a separate article.
So, what did I Have a s a first appetizer?

Saba/鯖/Mackerel from Kogawa Harbor in Yaizu City, a city classified as a major fishing harbor in Japan (You will find Yaizu City between Shizuoka City and Fujieda City)!

The mackerel had been lightly marinated as a kind of a half raw preparation and simply laid above a few cubes of apples for a great marriage between saltiness and sweetness!

The decoration is very much Japanese and also Shizuoka as the shiso/perilla flowers and menegi/leek sprouts are organically grown in Shizuoka Prefecture!
The flowers are edible and these vegetables make for a great finishing touch not only in presentation but also so much in a perfectly balanced superlative taste!

Extravagant simplicity!

Second appetizer coming next!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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, Pierre.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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

美食, 魚海の幸, Japan, Japanese Gastronomy, Shellfish, Shizuoka, Shizuoka City, Shizuoka Cuisine

Marine life & Food Stock Preservation: Farm-bred Abalones to be put on the Market soon!

December 14, 2012 dragonlife 2 Comments

Courtesy of Shizuoka Shinbun. December 14th, 2012.

Abalones/awabi/鮑 is another seafood delicacy that has been endangered in Japan and in many other areas worldwide.
The Japanese have been working hard for some years now to farm breed abalones not only to preserve and increase the natural stocks but also to have them grow faster and bring their cost down.

Shizuoka Prefecture and the Tokai Marine Studies University in Shimizu Ku, Shizuoka City have succeeded in raising abalones in tanks away from the sea in association with the Shizuoka Chamber of Commerce and the abalones will appear for the first time in local markets and restaurants next January!

Because an ideal temperature of 18 degrees Celsius can be maintained all year round in tanls, the abalones achieve a constant and consequently faster growth.
The project was initiated in 2005 and have at last brought to fruition for the pleasure of seafood lovers who will know that they are not depleting the seas any longer!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 観光, 魚, 魚海の幸, 農業, Fish, Food, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, sushi, Sushi bars, Sushi restaurants., Tourism, 寿司

Sushi Design by Chef Kenta Birukawa at Sushi Ko in Shizuoka City: Sushi Charlotte!

December 10, 2012 dragonlife Leave a comment

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

As promised in the report on the gunkan feast here is another example of Chef Kenta Birukawa/尾留川健太さん’s ingenuity which demonstrates why he received an award as best sushi designs from his peers this year!

Actually I had asked him to come up with a new version of his acclaimed sushi Millefeuille and instead created a Charlotte-like sushi cake!

The whole was conceived inside a metal ccircle by lining the inside first with raw salmon and tuna and then filled progressively with sushi rice and other ingredients!
The tail is grilled salmon skin! A crunchy and tasty tidbit of its own!

Once filled Chef Birukawa partly closed the top by fording the fish inside before topping it with other ingredients!

The topping consisted of ikura/salmon roe, thinly sliced cucumber and grilled salmon skin!

It was such a sinful pleasure to open it and find out what was hidden inside!

Perfect balance in taste with avocado and cucumber pieces inside and so healthy!
A cake for the health conscious gastronomes!

“Tidbits” coming soon!

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

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 観光, 魚, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka Cuisine, sushi, Sushi bars, Sushi restaurants., Tourism

Sushi Design by Chef Kenta Birukawa at Sushi Ko in Shizuoka City: Gunkan Feast!

December 7, 2012 dragonlife 2 Comments

Last night we visited our favorite sushi restaurant in Shizuoka City, Sushi Ko, and have once again challenged Chef Kenta Birukawa/尾留川健太さん into something different!
We just asked off the cuff to produce five dufferent “gunkan/軍艦/”Mothership” sushi nigiri but we attached no conditions to ingredients!
Now, what did he offer us?

Can you guess?

Once againn, can you guess?

Alright, here are the answers! LOL

Mekabu Seaweeed/和布蕪, Uzura Tamgo/Quail Egg/鶉卵 and Katsuobushi/Dried Bonito shavings/鰹節!

Male Cod Sperm Sacs/Shirako/白子!

Flesh Grated off the Inside of the Skin of a tuna and Chopped Scallions/Negi Toro/葱トロ！

Sea Urchin/Uni/海栗!

Now, you can have this fresh only in Shizuoka Prefecture: Cherry Shrimps/Sakura Ebi/桜海老! Served with grated fresh ginger!

Another Sushi Design by Chef Kenta Birukawa at Sushi Ko in Shizuoka City coming very soon!

To be continued…

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 酒, 野菜, 静岡市, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Culture, Japanese Gastronomy, Recipes, sake, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Japanese Izakaya: Odakkui in Shizuoka City!

November 26, 2012 dragonlife 2 Comments

Service: Very friendly, smiling and attentive in an easy-going manner
Facilities & equipment: Very clean overall. Superb washroom (mouthwash provided!)
Prices: Reasonable
Strong points: True izakaya gastronomy of a higher level. Local products extensively used. Great list of sake, shochu. Wine available. Private rooms possible.

Odakkui had been a solid institution when the owner decided to renew the whole place when the building housing them was to be rebuilt.
It has now become just a superb establishment which must be one of the best three izakayas in the whole Prefecture without a doubt!

Chief Manager and Chef Nobuhiro Sugiyama/杉山信廣 at work.

The restaurant is now divided into three distinct rooms to satisfy all customers’ priorities and preferences.
-The main restaurant (called “Omote/おもて/Front”) with a large window overlooking the main street, a counter in front of the kitchen and a large tatami area with dug-in seating.
-A cozy bar-style room (called “Ura/うら/Back”) seating only 5 customers (prices are the same in every room) away from the main room where fried food is prepared. The two rooms communicate through a long corridor bridging the access stairs.
-If you wish for even more privacy three rooms are located behind the small bar. The same rooms can have their partitions taken away for a single private room party.

Don’t worry! There are drinks for every taste including soft ones!

Including plenty of wine!

Plenty of tempting cold foods in wait for you!

For our first visit of newly reformed izakaya the Missus and I opted for the quiet “Ura/Back” bar-style room.
It is just impossible to sample everything in a single visit so we concentrated our order away from fried food we will sample in the “Omote/Front” room next time.

But first the drinks!
While the Missus was sipping her red wine by the glass I started with a cup of Shizuoka sake concocted by Kokko Brewery in Fukuroi City called “Den Ichirou/傳一郎/the professional name of its master Brewer!

One will understand at once the level of an izakaya, whatever the prices (comparatively reasonable in Odakkui considering the quality), when you look at the o-tooshi/お通し/first snack served with first drink: Odakkui’s is not only generous, but absolutely yummy and artfully served on a beautiful Japanese paper napkin!

We always order a plate of seasonal sashimi, another clear indication of the level of any izakaya.
Odakkui’s is just superb! How much would you pay for that in Tokyo? LOL

Beautiful Red Cuttlefish/Aka Ika/赤烏賊! Perfect , almost crispy, bite!

Lean tuna/maguro akami/鮪赤身 that melts inside your mouth. Served with freshly grated Shizuoka wasabi root!

Sole/Hirame/平目 served with its engawa/縁側/Fringe flesh which is usually discarded in Western Cuisine but which is a delicacy here in Japan. No need to say it must absolutely fresh!

A little “service” that you will not be offered for free outside our Prefecture: Home-marinated wasabi stems!
A must-try!

The Missus was keeping to her red wine but it was time for another cup of sake (I was actually offered a “service” cup from another Prefecture in between… the joys of my work!): two different bottles of Toyo Bijin/東洋美人/Beauty of the East from Fukui Prefecture.
Now, which bottle did I choose?
The red label one, naturally!

We couldn’t resist one of the comfort food on display in front of us: grilled bacon and potato salad!

Plenty of fresh vegetables in a well-balanced salad!

Now, another Japanese specialty you will find in any good izakaya, kushiyakiya and yakitoriya: niwatori nankotsu karaage/鶏軟骨唐揚げ/deep-fried chicken cartilages!

Crispy, cracking and so yummy!
needless to say that the chicken must be absolutely fresh!

We had spent a long day walking outside and we were hungry.
No better comfort food than hot (in both senses) mabodofu!

Now, if you a rice fan, you must try Odakkui’s ishi yaki chahan/石焼きチャハン/earthenware fried rice!

A truly Japanese fried rice topped with dried seaweed. A whole meal in itself!

A little detail I always appreciate in a good izakaya: delicious sorbet to refresh yourself!

To be continued… I told you I will have to come up with a report on the Omote/Front room!

ODAKKUI
420-0024 Shizuoka City, Aoi Ku, Tokiwa Cho, 1-8-1, Aoba Yokocho, 2F
Tel./fax: 054-253-6900
Opening hours: 17:00~24:00
Closed on Mondays
HOMEPAGE (Japanese)
Private parties welcome!
Credit cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 観光, 魚, 魚海の幸, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka Cuisine, Tourism

Sushi Gastronomy: My Best 10 sushi (and extras!) in Shizuoka in 2012!

November 6, 2012 dragonlife 6 Comments

“Birthday Cake” Millefeuille Sushi!

Shizuoka Prefecture is blessed with the Suruga Bay and the Izu Peninsula making it the richest (at least as far as varieties are concerned, and this by far!) Prefecture in Japan when it comes to marine products and consequently seafood and seafood gastronomy!
You just need to find one good sushi restaurant here and there will be no need to go the vaunted establishments in Tokyo where practically nothing is fresh and where all is expensive!
I regularly eat sushi in restaurants and at home (home-made!), and I have one favorite establishment called Sushi Ko in Shizuoka City where you can only be overwhelmed by the variety, quality and reasonable prices. All pictures represented in this article but one were taken there!

Just follow me, if you please!

Kawahagi/カワハギ/Threadfile Fish~Leather Jacket nigiri!

This nigiri was small because most of the kawahagi had been served as sashimi, but Chef Mirugawa kept enough to fashion a few of these cute nigiri with chopped scallions under the “neta”/fish slice topped with a piece of liver of the same fish seasoned with a little momiji oroshi/grated daikon with chili pepper powder!

Menegi/芽葱/Leek sprout nigiri!

Katsuobushi was inserted between the “shari”/rice ball and the leek sprouts. The whole was secured with a narrow band of nori/dry seaweed and topped with some umeboshi/salty pickled Japanese plum paste!

Tachiuo Aburi/太刀魚炙り/Seared scabbard fish nigiri!The scabbard fish was first seared on the skin side and then placed atop the shari and decorated with some momiji oroshi. It was finally seasoned with ponzu (no soy sauce there)!

Kinmedai Aburi/金目鯛炙り/Seared splendid alfonsino (variety of seabream) nigiri!
The kinmedai was first seared on the skin side and carefully placed in the shape of a crescent atop the rice ball!

Zuke nigiri!
“Zuke” stands for the word “marinated”.
The fish is lean red tuna or “akami” marinated in a mixture of soy sauce, mirin, sake and other “secret” ingredients according to each chef.
A must at any worthy sushi restaurant!

Shirasu/シラス/Sardine whiting gunkan!

You will find this sushi made with fresh shirasu only in Shizuoka Prefecture, that is unless you are ready to empty your purse in Tokyo!
It is cheap here as it is a local specialty. The fish is usually served in “gunkan/mothership” fashion topped with grated ginger and finely chopped scallion!
Another must if you visit our Prefecture!
Note the minuscule nigiri!

Ankimo/アンキモ/Frogfish~monkfish liver gunkan!

Ankimo is also called “Japanese foie gras” as it is made with the liver of ankou/鮟鱇/Frogfish or monkfish which had been steamed in sake and wrapped and kept inside the refrigerator long enough so as to form a kind of sausage before being sliced.
It is usually served as gunkan or nigiri or as an appetizer topped with finally chopped scallion and momiji oroshi and seasoned with ponzu!

Nijimasu/虹鱒/Rainbow trout “Bogata” sushi!

This rainbow trout sushi was served to me at Myouken Sushi Restaurant in Gotemba City.
The rainbow trout was bred in Fujinomiya City.
“Bogata/棒形” stands for “Baton Shape”.
This form of sushi originated from Western Japan. The whole marinated and seared fish is pressed together with the rice as a variety of “oshizushi/pressed sushi”!
A meal in itself!

Roses Millefeuille!

Chef Mirukawa at Sushi Ko is a great chef who was awarded the Title of “Top Sushi Design Chef in Japan” this very year!
His specialty is Millefeuille (you know, the French cake meaning “A Thousand Leaves”!).
This particular one is made with a layer of sushi rice, a layer of avocado, a layer of akami/lean tuna, a layer of sliced cucumber, another layer of sushi rice, katsuo bushi/dry bonito shavings, shiso/perilla leaves and three “Roses” made with raw tuna, salmon and hirame/平目/Flounder!

“Wafuu/和風/Japanese-style Millefeuille!

This “Japanese-style” Millefeuille consisted of a layer of sushi rice, a layer of Kazunoko/数の子/Herring roe, a layer of sliced cucumber, a layer of Kanpachi/環八/Purplish amberjack, Greater yellowtail, katuobushi and finely chopped scallion!
It was served with mayonnaise, soy sauce and ikura/salmon roe!

“Birthday Cake” Millefeuille!

Chef Mirukawa composed this piece of art after my neighbors saw the “Roses Millefeuille”. As one of them was acually celebrating her birthday on that very day, the Chef came with this incredible idea! Six different sushi in one!
A layer of sushi rice, a layer of avocado, a layer of akami tuna, a layer of sliced cucumber and a layer of sushi rice.
The whole was topped with miniature akami rolls, akami nigiri, raw salmon nigiri, Sakura ebi/桜海老/Cherry Shrimps (found fresh only in Shizuoka Prefecture!) and Flying fish roe and cucumber gunkan!
The ultimate Sushi Birthday cake!

“Futo Maki/大と巻き/Giant Roll!

Another piece of art by Chef Mirukawa!
Incredible patience was certainly needed there!
It includes sushi rice, Spicy scallop salad, daikon sprouts, salmon, akami tuna, kampachi, cucumber, prawn, flying fish roe, kanpyou/干瓢/gourd shavings, anago/conger eel, tamagoyaki/Japanese omelet and nori/dry seaweed, the whole seasoned with mayonnaise!

“Itaria Maki”/Italian roll!

To represent the Italian flag Chef Mirukawa included green shiso leaves, white ika/烏賊/squid and red mentaiko/明太子/pickled cod roe!

Can’t wait for for 2013!

RECOMMENDED RELATED WEBSITES

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, Pierre.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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, 酒, 観光, 魚, 魚海の幸, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka City, Shizuoka Cuisine, sushi, Sushi bars, Sushi restaurants., Tourism

Sushi Restaurant: Local Fish at Sushi Ko in Shizuoka City!

October 22, 2012 dragonlife 4 Comments

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

Shizuoka City is located right in the middle of Suruga Bay in Shizuoka prefecture, a bay known in Japan for producing the largest number of seafood varieties in the whole country!
If you happen to come to Shizuoka City, don’t hesitate and visit Sushi Ko in Aoba Koen/Aoba Park Street in Aoi ku, Shizuoka City!
There you will be hard-tried to sample all that is on the menu! And this at reasonables prices clearly shown for all to see!

Now what did we have during our last visit the other day?

Negi toro/葱トロ appetizer coming with the first drink!

Very fat katsuo/鰹/bonito sashimi!

Traditionally served with grated ginger, chopped thin leeks and sliced red onion. You may also order grated or sliced garlic!

Now what is the chef trying to catch alive inside the tank?

We had ordered some fresh Shima Aji/縞鯵/Striped Horse Mackerel!

Beautiful Shima Aji/縞鯵/Striped Horse Mackerel sashimi plate!

The grilled tail from the same fish with grated daikon and lemon!

Kaki Aburi/牡蠣炙り/Seared oysters!

Beautifully sliced cucumber!

Tachiuo Aburi/太刀魚炙り/Seared scabbard fish nigiri with momijiorosi/紅葉下ろし/grated daikon with chili pepper and ponzu!

Piri kara Hotate Maki/ピリ辛帆立巻/spicy scallops Roll!

Piri Pon Kara Maguro/ピりポン辛鮪/Deep-fried tuna cubes served with momiji oroshi and ponzu!

Magurozuke/鮪漬け/Marinated tuna nigiri. A must!

Another chef caught a live lobster for our neighbors!

The perfect vegan sushi: Menegi/芽葱/Scallion Sprouts Nigiri!

Itaria Maki/イタリア巻/Italian Roll for the Missus: leeks, squid and spicy pickled cod roe!

And Ankimo Gunkan/あんきも軍艦/Frogfish Liver Paste Gunkan for me!
Note that the frogfish/monkfish liver was first steamed in sake!

To be continued…… You bet!

RECOMMENDED RELATED WEBSITES

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, Pierre.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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

レシピ, 美食, 酒, 野菜, 観光, 魚海の幸, 農業, Fish, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Recipes, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Iazakaya: Another Quick Visit at Waga (Fall 2012) in Shizuoka City!

October 7, 2012 dragonlife 2 Comments

What are these?
See below!

Service: Very friendly and easy-going! Slow food!
Facilities: Very clean overall. Large and clean washroom.
Prices: Reasonable
Strong points: Great list of sake and shochu. Typical izakaya gastronomy with a personal touch!

When you don’t have much time, back at night from a long trip and still too hungry to go straight away back home where you don’t want spend time cooking and what else, there is only one solution: stop by in an izakaya as there are plenty still open very late.
Now, if you happen to know one better than average near your place, there is no hesitation!
So once again we visited Waga in Shizuoka City!

Now, what can you expect, even in such a hurry?

A great range of sake at the very least! They also have wine, shochu, beeer, etc.

Talk of a cute sake label!

Late at night food ought to be light:
pickled myoga ginger salad!

Maguro tataki/Seared tuna!

For a closer look of a Waga’s specialty!

Daikon Katsu, another Waga’s specialty!

Pickled shiro uri/white gourd salad!

Pickled cucumber salad with fresh spicy miso paste!

Deep-fried yama imo/Japanese yam as it is!
So light and crunchy!

Beautiful madai/True seabream sashimi!

Katsuo/Bonito sashimi salad!

Assortment of pickled fish and squid!

Baked stuffed eggplant!

Another Waga’s specialty: Tori Nankotu Karaage/Deep-fried soft chicken cartilages!
A must-try!

A great comfort dish before going back home:
“Yasai ga Tappuri Kata Yaki Soba/Hard-fried soba in soup with plenty of vegetables”!

Come winter and the cold weather, I will want that again!

To be continued…

WAGA
Shizuoka City, Aoi Ku, Takajyo, 2-1-20, Kuroyanagi Bldg. 1F
Tel.: 054-271-7121
Business hours: 17:30~23:30, 17:30~26:00 (on Fridays, Saturdays and National Holidays)
Closed on Mondays
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

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, Pierre.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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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French Gastronomy: Shizuoka Prefecture Gastronomic Week Lunch at Pissenlit in Shizuoka City!

October 6, 2012 dragonlife 2 Comments

Chef Toru Arima/有馬亨さん at Restaurant Pissenlit in Shizauok City has been designated by the Shizuoka Prefecture Government as one of the top chefs promoting the gastronomy of our Prefecture.
The same Prefecture has designated the last two weeks of Septmber as the “Shizuoka Shoku no Bu Shigotonin Week/静岡食の部仕事人ウイーク/Shizuoka Gastronomy Craftsmen Week (although it lasts two!)”

The official poster printed by the Government!
Toru therefore conceived a special full lunch course menu for the occasion for 7,000 yen/70 Euros, extremely reasonable considering the quality!

The special menu also celebrated the 4th Anniversary of the opening of Pissenlit!

The restaurant was offered some magnificent bouquets for the occasion!

Chef Toru Arima/有馬亨さん at work!

The menu!
Actually it was more of a guideline as some items were changed according to the products available that day.
In fact two friends of mine who visited the place the following week-end were served two different versions!
Lucky ones!

Chef Toru Arima/有馬亨さん also initiated a great idea by offering local tea in lieu of alcohol for people who cannot drink or may not like on that particular day!
You can either have one variety prepared in two different ways for 200 yen or the whole set of three teas for 500 yen!

The first glass of “sencha/煎茶/decocted green tea”!

Eggplant/Aubergine Mousse! The aubergine came from Hirokawa garden in Mishima City
Most other vegetables on that day were organic and grown at Kitayama Garden in Fujinomiya City!

The second glass of “sencha/煎茶/decocted green tea” prepared in a slightly different way!

Marinated rainbow trout and iwana/Japanese char bred by Kakishima Trout Farm in Fujinomiya City!

Note the iwana skin baked to a crisp and the edible perilla/shiso flowers!

From another angle to show the vegetables placed between the fish including menegi/leek sprouts!

The first glass of “fuka mushi Cha/深蒸し茶/deeply steamed tea”!

A French classic with a Japanese/Shizuoka twits: (Shizuoka-grown) buckwheat pancake/galette with Amagi Shamo chicken (Bred in Shuzenji, Izu Peninsula) liver, heart and gizzards and poached egg with Utogi wasabi leaves!

For a better view of the delicate fine pieces of liver, heart and gizzards!

The poached egg!

The wasabi leaves!

Fresh buckwheat seeds!

Itoyodori/Golden threadfin bream from Suruga Bay, poele and served atop fine mashed potato cream and served with red paprika sauce and steamed/fried organic vegetables!

The fish was caught off Sagara in the western part of the Prefecture!

Shikaku mame/Square beans are getting increasingly popular in our Prefecture!

The second glass of “fuka mushi Cha/深蒸し茶/deeply steamed tea” prepared in a slightly different way!

Amagi Shamo Chicken bred in Horie Farm in Shuzenji, Izu peninsula, prepared in three different manners!

The thigh and its skin poele and baked, served with a wine sauce!

Breast, steamed and served with an unctuous Bleu d’Auvergne cheese sauce!

Halｆ-raw sasami/breast fillets, cooked in “tataki” style!

Earl Grey Tea jelly before the next dish!

The first glass of Hoji Cha/ほじ茶/oven-roasted tea!

The second glass of Hoji Cha/ほじ茶/oven-roasted tea prepared in a slightly different manner!

The dessert!
It is a millefeuille but the contents are quite unusual!

The red fruit in the middle is actually eggplant/aubergine cooked in red wine!
Absolutely delicious and incredibly elegant!

Creme Chantilly and custard sauce!

Peach Sorbet with its fresh organic mint!

And coffee served as it should be with its mignardises!

Someday i will have to attend one of their wine-tasting dinners!

RECOMMENDED RELATED WEBSITES

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, Pierre.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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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French Gastronomy: Lunch at Hana Hana (2012 Fall) in Shizuoka City!

September 24, 2012 dragonlife Leave a comment

Seared Foie Gras in black truffles sauce on Porcini risotto!

Service: Very friendly and easy-going
Facilities & Equipment: Very clean overall. large superb washroom
Prices: Reasonable
Strong points: Typical French, Southern French and Italian Fusion gastronomy. Great products. Excellent wine list.

I have known ever so laughing Chef Jirou Hanabata/花畑次郎さん for what seems like an eternity.
It was such a pleasure to meet him again in his cosy restaurant Hana Hana in Aoi Ku, Shizuoka City!

Such a simple and welcoming facade and entrance!

The walls inside are decorated with paintings of Southern France and signed by all kinds of people!

The kitchen and his magician!

A small private corner near the kitchen!

Choose your table according to your priorities!
I usually take one by the bay windows!

Jiro’s cuisine is a happy singing mixture of French, especially Southern, and Italian homey gastronomy.
Generous and so reasonably-priced!
For that long overdue lunch I started with chilled seasonal kabocha vichyssoise soup!

A typical Southern French starter: poelee/sauteed scallops salad!

Enormous scallops cooked to perfection!

Plenty of local vegetables for beautiful balance and colorful design!

The star of the day featured a traditional marriage of French and Italian gastronomies: Sauteed Foie Gras in black truffle sauce atop Porcini mushrooms risotto!

Blast the calories! The foie gras was sauteed to a sublimely unctuous extravagance accentuated by the black truffle (plenty of them) sauce!

The lightly baked risotto! All Italy for you!

Another French classic: Cotes d’Agneau/Lamb cutlets!

So tender and beautifully supported by its deglasse sauce made up of the cutlets juices, Madeira and a touch of butter!

Simple but perfect accompaniment: Southern French Ratatouille!

And at last one of Jiro’s simple but so delicious desserts!

Peach compote and home-made raspberry ice-cream!

Important detail: Coffee as it should always be served, even for lunch!

Looking forward to visit the place again when the weather gets colder to warm myself up!

HANA HANA
420-0037 Shizuoka City, Aoi Ku, Hitoyado Cho, 1-3-12
Tel.: 054-221-0087
Business hours: 11:30~14:00 (LAST ORDERS), 17:30~21:00 (last orders)
Closed on Wednesdays
Credit Cards OK

RECOMMENDED RELATED WEBSITES

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, Pierre.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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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Japanese Izakaya: Taihei in Shizuoka City!

September 22, 2012 dragonlife Leave a comment

Service: Very friendly and easy-going
Facilities and equipment: Very clean overall. Clean washroom
Prices: Reasonable
Strong points: Authentic izakaya food making great use of local ingredients. Excellent sake list.

Taihei/泰平 is the epitome of a true Japanese izakaya in Shizuoka City, but still with a little twist as it opens as early (it closes early, too) as 3:30 in the afternoon!

Its entrance wide open onto a back street Ryogae-cho district in Aoi Ku, shizuoka City, seems of a passed age!

Taihei specializes in local fish or jizakana/地魚 in Japanese.
Mind you, it is so easy in Shizuoka Prefecture, but it’s still a pleasure!

And they also pride themselves in serving local gastronomy, or Furusato no Aji/故郷の味 in Japanese.
It has a long history as its owner Shooji Ueda/上田昭司さん opened it no less than 32 years ago!

As in any authentic izakayas worth their salt they serve traditional homey Japanese food that you can choose from the many dishes displayed for all to see!

Loads of it. No wonder the patrons are mostly locals!
Bear in mind that the place will be full within 30 minutes of its opening in spite of 16 seats each available at the counter and on tatami!

A very detailed menu is waiting to be served to you by five staff including the master of the place and his daughter!

Hatsukame Brewery in Okabe, Fujieda City!

They have a wide range of traditional drinks including many Shizuoka sake: Hatsukame, Kaiun, Shosetsu, Hana no Mai, etc…

Now, what did I order on that particular visit?
First, satsumaage, a Kyushu-style deep-fried fish and vegetable cake!

Of course, sashimi!

Served with freshly grated wasabi from Shizuoka and freshly grated ginger root!

And plenty of edible seaweed!

Katsuo/Bonito/鰹 from Shizuoka!

Flounder/Hirame/平目 from Shizuoka!

And Albacore Tuna/Binnaga Maguro/ビンナガ鮪 from Shizuoka!

Typical Japanese comfort food: Tougan butaniku soboro ankake! Winter melon served with minced pork meat in sweet and sour sauce!

Summer vegetables and octopus salad!

A typical Shizuoka product: boiled jumbo peanuts!

You will find these (up to 3 times the normal size!) only served in Shizuoka and Chiba Prefectures!

Looking forward to my next visit (as the first stop of the night!)!

TAIHEI/泰平
Shizuoka City, Aoi Ku, Ryogae Cho, 2 chome
Tel.: 054-251-3902
Business hours: 15:30~21:00
Closed on Mondays and National Holidays

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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, Pierre.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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

美食, 観光, 魚, 魚海の幸, 農業, Fish, Fish Markets, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Seafood & Agricultural Products at Shizuoka Ryuutsuu Auction Market

August 13, 2012 dragonlife 2 Comments

This morning I had the occasion to visit for the second time only in no less than 36 years the Shizuoka Ryuutsuu Auction Market (real name. Shizuoka Gyouichi/静岡魚市!
It is very similar to Tsukiji Market in Tokyo, on different scale naturally, but still really big as it serves a Prefecture population of nearly 4,000,000 souls!

The reason I visited the market as early as 7:00 after the actual auctions was that I had to apply for a filming permit from the city officials (the place is directly supervised by the local government) on behalf of a TV crew dispatched at the end of this month by 3 Sat.online/NANO, a big German TV Channel.

Small restaurant on the second floor.

Actually the whole is strictly supervised by the city.
Casual visitors are allowed in. Full stop.
Casual buyers are not allowed in. Full stop.
Filming, albeit very restricted requires an official permit from the city.
Even so, you certainly need the right connections!
Mind you, we only got a permit to film Chef Shibata buying his ingredients at the market. Actual auctions taking place between 5:0 and 6:00 a.m. are simply no man’s land!

Chef Susumu Shibata/柴田算 and Mr. Yasushi Imaizumi/今泉康, the gentlemen who made it possible!
But I do have the right connections…LOL

The place is big and a lot of heavy machinery is needed for quick transport of goods.
You had better watch your back atually as there is always a danger of being run over. Honestly!

Since I had been allowed in I took the opportunity of taking (unauthorized?) pictures of the goods dealt with inside!

I started with the fish and seafood area where authorized visitors can make their purchases after the auction.

Buyer and seller haggling?

Frozen tuna, probably Albacore/Binnaga・ビンナガ a species typical of Shizuoka Prefecture!

The tails are always cut before the auction for quality check!

The heads, tails and bones are also on sale!

Cuts ready to be delivered!

Still frozen pieces have to cut with a saw!

But the best morsels are cut by hand!

Beware the Marlin/Kajiki/カジキ/’s sword!

The Japanese eat all kinds of shell fish: Pen shells/Tairagai/タイラガイ!

Enormous oysters/kaki/牡蠣!

Whelks/Tsubogai/壺貝!

Snow crabs from the North of Japan!

Horse mackerel/Aji/鯵！

Small Black Back Sardines/Seguro Iwashi/背黒鰯!

Ika Soumen/いかそうめん/Cuttle Fish cut in fine strips!

A true Japanese delicacy! Herring roe on seaweed/Ko mochi konbu/子持ち昆布!

A Shizuoka specialty: Splendid Alfonsino/Kinmedai/金目鯛!

Delicate small seabreams/Kodai/小鯛 and Tongue Soles/Shitzbirame/舌平目!

Salmon/Shake/鮭!

I then went to have a peek at the agricultural products on sale!

Boxes, boxes and more boxes…!

“White” bitter melon/Shiroi Goya/白いゴヤ!

Paprika/パプリカ!

Rare Hasuimo/ハスイモ!

Hoped you enjoyed the visit!

RECOMMENDED RELATED WEBSITES

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, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

美食, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Recipes, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Traditional Izakaya: Shibata in Shizuoka City (part 1)

August 9, 2012 dragonlife Leave a comment

Service: Very friendly and attentive. Great conversations in store!
Equipment and facilities: Traditional but very clean.
Prices: Appropriate.
Strong points: Seasonal hunting food. Great fish, both raw and cooked. Mainly local food. True traditional izakaya.

Shibata, in spite of a long history spanning over more than 40 years, is what we call in Japan a “kakureya/隠れ屋/a “secret place”!
Chef Susumu Shibata/柴田賛さん used to serve mainly sushi but he recently took the sushi mention off and is having a great time serving anything from globefish/fugu/河豚 sashimi to wild boar and venison brought by friend hunters!
I had the occasion to visit again last week as he is helping me and a German TV crew get some really unusual foods for a special reportage (next article!).

His izakaya is located away from the crowds in downtown Shizuoka City and the sign does help you find it in the middle of the night.

You wouldn’t know his place is so famous among true gastronomes judging from the modest entrance!

The place might be old, but it’s clean and Chef Shibata is always smiling and ready for some good talk!

The glass display formerly used for sushi will show an array of varied seasonal and traditional foods.

Plenty of fish in wait!

Deep-fried ko-dai/小鯛/small seabream as an appetizer with the first drink!

That time it was more about talking about and preparing the next event than delving into a long meal but we took the opportunity to enjoy some great fugu/河豚/globefish sashimi!

My friend asked for the same but served on ice!

And we had the same fish fried as tempura!
Actually, people here very often prefer to eat it this way!

Served with Chef Shibata’s special seasoning!

Most of the fish is local and served the traditional way as opposed to minuscule servings found up in Tokyo!

The same fish, Maaji/真鯵/True Horse mackerel from Kurasawa near Yui, Shimizu Ku, Shizuoka City!

Alright, this is only the first episode!
Look forward to the next one!

SHIBATA/しばた
421-2223 Shizuoka City, Aoi Ku, Kmaiashiarai, 2-7-28
Tel.: 0909221702, 0542-469-412
Opening hours: 17:00~23:00
Closed on Thursdays

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Sushi Gastronomy at Sushi Ko in Shizuoka City (July 2012)!

July 25, 2012 dragonlife 2 Comments

Time had finally come last night when we both agreed that a visit to our favorite sushi restaurant in Shizuoka City, namely Sushi Ko/すし幸 had been long overdue and that we ought to sample Chef. Kenta Birukawa/尾留川健太’s creations!

Now did we sample this time?

With our first drink (beer) were served a “o-tooshi/お通し/light food served with the first drink consisting of boiled shirasu/シラス/sardine whiting, a true specialty of Shizuoka Prefecture!

O-tsukuri/御造り/sashimi plate!

Suzuki/鱸/Seabass for the Suruga Bay lying against a shiso/紫蘇/perilla leaf finely cut daikon/大根・Japanese radish and myoga/茗荷/myoga ginger.
Note that the fresh wasabi is grated from roots cultivated in Utogi, Shizuoka City, the birthplace of wasabi!

King salmon/キングサーモン with perilla flowers, shiso leaf and agar agar threads.

A Sushi Ko Restaurant specialty: pon kara maguro/ポン辛鮪/tuna dices deep-fried and served with chopped red onion, ponzu and momiji oroshi/紅葉下ろし/Grated daikon with chili powder.

A must at any sushi restaurant worth its salt: Zuke/着け/Marinated tuna nigiri!

After the beer, whereas the Missus ordered wine, I asked for a great local sake, shosetsu/正雪/a honjyozo/本醸造 brewed by Kanzawagawa Brewery/神沢は和酒造 in Yui/由比/, Shimizu Ku/清水区, Shizuoka City/静岡市!

Kinmedai aburi/金目鯛炙り/seared Splendid Alfonsino caught off the Izu Peninsula/伊豆半島! Another famous fish from Shizuoka Prefecture!

Kinki/キンキ/Broadbanded Thornyhead nigiri!

Finley sliced Tsubugai/螺貝/whelk (small variety) marinated in fresh wasabi!

Amaebi/甘海老/Sweet shrimps and Hotategai/帆立貝/Scallop nigiri!

It is not all about fish, Sushi Ko also serves some beautifully cooked morsels!
Geso Karaage/下そ唐揚げ/Deep-fried squid tentacles!

Sushi Ko can also devise sushi exclusively for vegetarians and vegans such as the above manganji tougarashi/万願寺唐辛子/sweet long green chili pepper seasoned with yuzu koshio/柚子小塩/lime pickled in salt or ume/梅/Pickled Japanese plum as nigiri!

Gunkan/軍艦/”Mothership nigiri containing yama imo/山芋/Long Japanese yam with uzura tamago/鶉卵/quail egg and a little Tuna!

A favorite of mine: Tachiuo aburi/太刀魚炙り/seared scabbard fish from the Suruga Bay as a nigiri!

A favorite sushi roll all over Japan: Negi Toro maki/葱トロ巻/finely chopped tuna and leek roll!

Another vegan morsel: Shiso Ume Natto maki/紫蘇梅納豆巻/perilla leaf, pickled Japanese plum and fermented beans roll!

Another vegan morsel: Menegi Nigiri/芽葱握り/leek sprouts nigiri topped with ume!

We finished this grand dinner with an extravagant “dessert consisting of two different kinds of ko-donburi/小丼 (also called ko bachi/小鉢)/sushi served in small bowls: ikura/イクラ(did you know that this particular word is Russian, not Japanese?)? Salmon roe and Murasaki uni/紫海栗/violet sea urchin!

Did you enjoy the pictures?
We certainly enjoyed the food! LOL

To be continued…

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Must-see tasting websites:

美食, 酒, 野菜, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Traditional Gastronomy: Suzuki Restaurant in Shizuoka City!

July 22, 2012 dragonlife Leave a comment

Service: Very friendly and informative
Equipment and facilities: Very clean overall and superb washroom
Prices: Expensive but fair
Strong points: Authentic traditional Japanese gastronomy mainly with local ingredients. Great sake and drinks list. Main dining room non-smoking.

To think that Suzuki/寿々喜 (the last kanji is actually written with 3 “sevens”) moved to Takajyo District only 5 minutes away from my workplace 11 years ago and that it had repeatedly been recommended to me…
I made amends at long last last Friday evening and certainly enjoyed the experience, if belatedly!

Although celebrated in the gastronomic circles of Shizuoka Prefecture and beyond, Suzuki Restaurant is definitely a “hidden address”. A discreet side look at the customers will quickly convince you this is definitely and upper-class establishment in spite of its relatively small size. But its location in Takajyou District, reputedly the gastronomic centre of Shizuoka City, is already an indication of its elevated status!

i recommend you to sit at the counter in the main dining room simply because it is non-smoking and you will be able to observe veteran Chef Takao Suzuki/鈴木高雄さん at work!
Suzuki San will be glad to advise you whether to choose a course according to your budget or from the carte of the day. Don’t forget to ask him about what drink, including local sake, would suit best the dishes you have ordered!

Tsukidashi, the first snack coming with the first drink!

As it was my first visit, I took things easy and ordered three different dishes to be accompanied by three different local sakes!

O-makase no tsukuri/The Chef’s choice of sashimi!

More than half of the seafood was from Shizuoka Prefecture!

From right to left:
Hamo/鱧/Pike Conger Eel, Madai/真鯛/True Seabream/, Bakagai/破家蛤/Chinese Mactra, Tairagai/玉珧/Pen Shell and Katsuo/鰹/Bonitto above.

From right to left:
Tairagai/玉珧/pen Shell, uni/海栗/Sea urchin, Aori Ika/障泥烏賊/Bigfin Reef Squid, and above, Katsuo/鰹/Bonito and Saba Konbujime/鯖〆/Mackerel marinated between seaweed leaves.
Truly extravagant!

I just had to have some cooked fish:
Aka Mutsu Shio yaki/赤むつ塩焼き/Rosy Seabass grilled in salt.
Cooked to perfection with the flesh juisces steaming out under the chopsticks. A treat!

Since it was only the first stage of a long night i opted for a vegetable dish instead of a dessert!
Natsu Yasai Mushi Bachi/夏野菜むし鉢/pot-steamed summer Vegetables including eggplant, asparaguses, okra and tomato!

From another angle…
Not only beautiful, but so delicious!

To be continued…

SUZUKI/寿々喜
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-6-3, Maison Aoi 1F
Tel.: 054-273-8030
Opening hours: 18:00~21:00
Closed on Sundays and 3rd Monday of the month.
Recommendations highly recommended!
Cards OK

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