Umazura tsukuri/ウマズラ造り/Filefish sashimi plate!
Sushi Ko in Aoba Park Street in Shizuoka City is the sushi bar owned by Sushi Ko Main Sushi Restaurant in Ta-machi in the same city.
Mr. Oda has just been asked to take charge of the main restaurant while his very capable second, Mr. Kenta Birukawa/尾留川健太さん has been promoted Head of the Sushi Bar in Aoba.
The Bar is as good as ever, but now I will also have to check the main restaurant!
While the Missus drank her Chardonnay, I was sipping my sake brewed by Takashima Brewery in Numazu City. The above shows the snack coming with the first drink: octopus/tako/蛸 served with seaweed, momijioroshi/grated daikon with chili pepper, chopped thin leeks and ponzu!
We managed to get our favorite seats at the counter, but one half of the tatami room was busy with a group of 11 hungry salarymen!
Loads of consecutive work!
Our seats gave us the perfect view of the chefs at work!
They know us well, so they actually welcome the photography (without flash!), but make a point to ask for permission if you are a new customer (the latter applies for any restaurant!)!
On the menu of the day they had umazura tsukuri/ウマズラ造り/Filefish Sashimi Plate.
This fish whose name literally means “Horse face” is a kind of filefish found in Suruga Bay.
It was taken alive out of the fish pond!
Filefish in general is not that popular in other countries, but it definitely deserves attention.
Although it has not much meat, it makes for beautiful sashimi!
For a closer view!
Here it is, served with a dip made with its fresh liver and ponzu!
A real morsel!
Its cheeks were served deep-fried!
Chef Birukawa has kept a little to serve the perfect filefish nigiri topped with its liver and momijioroshi and some thin leeks and wasabi between the neta/topping and the shari/rice!
The Missus always asks for the maguro ponkara/鮪ぽんから/deep-fried tuna served with momiji oroshi, ponzu and sliced red onions!
Whatever the sushi restaurant we always ask for magurozuke/鮪漬/marinated tuna as each establishment has a different recipe!
Sushi Ko always have great botan ebi/牡丹海老/large sweet prawn from Hokkaido in season!
Their freshness means we are guaranteed their deep-fried heads. They make for beautiful crackers!
When we asked for anago/穴子/conger eel, they came in the perfect combination of one piece shio-aji/塩味/salted and the other one, tare-aji/たれ味/brushed with sweet sauce!
Another favorite: tachiuo aburi nigiri/太刀魚炙り握り/Seared scabbard fish nigiri seasoned with ponzu!
Chef Mirukawa’s specialty: Sushi Millefeuille!
The Millefeuille was made with maguro akami/lean tuna, cucumber, avocado and topped with flying fish roe!
A vegetarian/vegan sushi roll with natto, shiso and umboshi!
Another vegetarian/vegan sushi roll with kanpyou/干瓢/dry gourd shavings and plenty of wasabi!
We usually finish such meals with hot food.
The Missus had nameko mushroom miso soup with plenty of seaweed.
As for me I had chyawanmushi/茶碗蒸し/Japanese-style hot salted pudding!
And we were graciously offered Shizuoka-grown musk melon as we paid our (very reasonable) bill!
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Credit cards OK
HOMEPAGE (in Japanese)
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Must-see tasting websites:
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