“AKITA” Sushi Millefeuille at Sushi Shokunin Birukawa.
Service: shy but extremely attentive and kind
Equipment & Facilities: overall very clean. Excellent washroom. Non-smoking private room possible
Prices: reasonable (that is for true sushi!)
Strong points: Sushi mainly created with local seafood. 3-year old wasabi root exclusively used. Grilled and deep-fried fish, tempura. Excellent list of sake and shochu.
The other day as usual knowing that the place would be full before 6pm I called beforehand at 5 and barely managed to grab two seats at the counter of Sushi Shokujin Birukawa Sushi Restaurant in Shizuoka City!
In spite of its location away from Shizuoka JR Station it is a busy place filled with faithful regulars. Nobody is privileged to their own seats so it is better to reserve or try your luck at opening time! That is unless the place is already fully booked!
Anyway, we once again challenged our good friend, chef Kenta Birukawa who moved some 16 years ago to Shizuoka from his native Akita Prefecture to another Sushi Millefeuille! It is not listed on the menu, but if you are recommended in person by your servant he will be happy enough to concoct you an original one according to your taste and priorities!
The “seafood side”!
Kenta’s Akita Prefecture is famous for its wild mountain vegetables and as he had just received some he included them in this millefeuille to call it “AKITA” Sushi Millefeuille!
All kinds of seafood on the top including tuna, seabream, sole and squid!
Plenty of fresh vegetables on one half of the sides!
One could easily make such a sushi millefuille a vegetarian one!
And so much more inside!
Did I mention that there were some more special “decoration side servings”? lol
Can’t wait for the next one!
SUSHI SHOKUNIN BIRUKAWA/寿司職人尾留川
420-0037 Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-5-8
Opening hours: 17:00~23:00
Closed on Wednesdays
Reservations highly recommended
Credit cards OK
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