Sashimi Plate at Sushi Ko, Shizuoka (’10/01/14)

I wrote this posting separately from the one introducing the vegan sushi plate the Missus and I shared at Sushi Ko, Shizuoka, last night so as not to confuse friends with different culinary priorities!
As I explained in the vegan sushi posting, Sushi Ko might not be the most expensive or sophisticated sushi restaurant in our Prefecture but you get the best food at the best price.
It certainly makes for far better value than some vaunted establishments in Tokyo or New York where you pay ridiculous prices for tiny pieces of art in outrageously expensive surroundings!
Moreover, Mr. Oda is one of those very few true chefs who take pleasure in tackling any challenge thrown at him by customers.
Owning a website of his own and knowing I’m more than amenable with his taking pictures of the food I order, we have this great deal of being offered even better presentation!
When it comes to sashimi, Mr. Oda always makes a point to introduce the seasonal fish of the day on a separate board for all to see, meaning that they will not be always available as contrary to the other possible orders written (with their prices!) on small wooden boards hung on the wall above the counter.

There were too many fish to choose from, but the help of Mr. Oda, we chose the following:

Above: Meji maguro Akami/Lean part.
Bottom: Aori Ika/Bigfin Reef Squid.
Can you see the freshly grated Shizuoka wasabi shaped into a green leaf?

Above: Ooma Honmaguro/Ble Fin Tuna from Ooma in Aomori Prefecture, O-toro
Below: the same, chu-toro.
The chrysanthemum is edible.

Above: Meji maguro o-toro
Below: Kinmeidai/Seabream/Great Alfonsino from Izu Penisula in Shizuoka Prefecture.

No need to say that all sublime morsels!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)
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New Year Sashimi Sets in Shizuoka Supermarkets

Tradition has been changed or made with altogether!
From this year, the main supermarkets were oprn on New Year’s Day in Shizuoka.
Economic crisis? Cutthroat competition with “Convenience Stores”?
The result is that you don’t to worry any more about stocking up foood for the long Japanese New Year Holidays!

Not only the Shizutetsu Chain Supermarkets were open, but they had advertized bargains well in advance.
One concerned sashimi.
I just couldn’t ignore it and visited the largest store near my home yesterday afternoon.
I noticed that I had messed with my mobile phone camera today when I noticed the dates printed on the pics. I never do so, but at least, it will serve as a proof that I reaaly the pics yesterday! LOL

As you can see on the above pic there was plenty to choose from.
The main particularity was that the tuna was all wild tuna (Shizutetsu has a direct delivery deal with the various harbours in the Prefecture!)

The set above is priced at about 25US$ and included sashimi from 3 different tuna: honmaguro, tonbomaguro and bachimaguro, from akami to chu-toro.

The above set for about 50US$ is a bit extravagant, athough very cheap (dead cheap abroad, I suppose!) and included three types of maguro/tuna, one tai/seabream, one madai/true seabream, one tako/octopus, one hirame/sole, one ika/cuttlefish, one buri/yellowtail, amaebi/sweet shrimps, hotate/scallops and one shake/salmon!

This is the one I chose for both of us (25US$)!

Top from left to right:
Honbomagurao Chutoro, Surumeika/Cuttlefish, Amaebi/Sweet Shrimps and Bachimaguro Chutoro
Bottom from left to right:
Hirame/Sole, Bachimaguro Chutoro, Buri/Yellowtail, and Hotate/ Scallops.

Of course I had Sake from Shizuoka with that lot!
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Sashimi Mini-Plate for Christmas at Tomii!

For all my regular visits at Tomii, my favourite Japanese Cuisine Restaurant in Shizuoka City, It had been some time since I last introduced one of their seasonal sashimi plates!

I need little to say anything about the quality and presentation as they are perect as usual, so I’ll just describe the assortment:

Front row, left to right:
Sakuradai Seabream with a sllice of yellow carrot, Grated wasabi, Yari Ika/Calamari variety/Squid, Torigai/Surf Clam with fresh seaweed in front.

Second row:
Behind the shiso/perilla leaf, Aji/Horsemackerel-saurl from Kogawa, Shizuoka, Amaebi/Sweet Prawn, Ishidai Seabream with Shiao/Perilla flowers.

Third row:
Aka daikon/ red Daikon and various herbs, Honmaguro/Blue fin tuna.
Hoped you enjoyed the explanation as much as I enjoyed the taste! LOL
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7 US$ Sashimi Plate!

The Missus welcomed me back home last night with her “triumphant smile”. By this, I knew she had made a good bargain at one of the nearby supermarkets.
Good, I will be able to humor her more easily, I thought (sly macho reaction,…)
Anyway, she had noticed a good sashimi set being sold for 1,000 yen (about 11 US$) at Coop Supermarket but could not decide whether to buy it or not (it was about 5:00 p.m.) and proceeded forward. But her feminine (sorry!) instincts called her back as this was just the time when bargains start at this good (and very reasonable) big supermarket chain. The price had gone down to 600 yen (about 7 US$)!

(from right to left: “Tai/Seabream”, “Shake or sake/Salmon” and “Kanpachi/Amberjack)

I don’t have to tell you with what relish she grabbed it!
She had the sashimi already seved on a plate on the dining room table for me to admire. I decided to take a pic, but she said that the dsiplay was not good enough for a pic!
I waited for her to go back to the kitchen and took my mobile phone out to take a few pics in a hurry!
The pics are of poor quality, I must admit, but I hope it will give some ideas to my friends!

(from right to left: “Tonbo maguro/Tuna Variety, “Ika/Squid” and “Mebachi maguro/Big-eyed tuna”)

All seafood, except for the salmon are apparently from Shizuoka Prefecture. No wonder it is so cheap (even in Japan)
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First sashimi set of the year at Tomii!

Yesterday evening, being hungry late at work, I just took a “break” and went for a (slightly extravagant!) quick fix at my favourite Japanese restaurant in Shizuoka City.

Apat of the usual appetizer, I was served th following “O-Tsukuri/Sashimi set” (See above picture, from left to right, top first):

-“Buri/Japanese Amberjack” on a cushion of fresh sprouts
-“Hon-maguro no Akami/Bluefin tuna lean part” with “Shiso no Hana/Perilla Flowers”
-“Inada/young Japanese Amberjack”. The difference with Buri is that the flesh is still white. On a “Shiso no Happa/Perilla Leaf” and a radish slice
-“Madai/True Snapper-Seabream”
-“Amaebi/Sweet Shrimp)
-“Uni/Sea Urchin)
-Freshly grated “Wasabi/Green Japanese Horseradish”
-“Kou-Ika/wide-bodied cuttlefish variety

Heavens!

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)
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Sashimi at Tomii: The Epitome of Excellency!

Many people have been asking me: “How can you afford that?”
Well, I don’t smoke and I don’t drive, either. I can imagine what some people in the Northern part of the US might tell me… and I don’t care!
All that “saved” money goes into good food, good drink, good travel and improved relations with my (better, ok for this time!) half! And nothing for those “poor” doctors out there!

I’ve been a regular customer at Tomii in Shizuoka City for many, many, many reasons. But the one I value most is that everyone at this great Japanese restaurant are willing to talk about, explain and extoll the virtues of their craft. Craft, I said? It is probably nearer to artistry as Melinda, Etsuko and Tim will vouch for me!

Anyway, to write a story short, I just popped at Tomii this evening (yes, I’m writing this just after I came back to “work”), and asked for a sashimi plate (well, this is not the way to ask it: You should say: “O-tsukuri, kudasai!”). I did not need to tell them what to serve me. I wouldn’t even have dared!
On the other hand, they didn’t mind explaining no less than three times to make sure that the old geezer got his stuff right!

From right to left:
“Kiiro Ninjin”?Yellow Carrot (sashimi is not all about fish, vegetables are rapidly becoming an essential part of the picture!), “Beni Daikon”/Red (“rouge”) Daikon, “Wasabina/not wasabi, but a leaf vegetable with a similar taste!”, “Hirame/Sole”, “Hime Daikon/Princess Daikon”, “Shiso no Hana/Perilla Flowers (edible as Rowena will agree!) on top of “Toro/Tuna Fatty Part) and “Bakudai No Ki no Mi/Impossible to translate”, only that it is an edible part from a tree (sorry, I was not attentive enough!)!

From right to left:
“Uni/Sea Urchin Roe” (in front) with freshly grated “Wasabi/Japanese Horseradish” (let me tell for the umpteenth time that wasabi was first grown in Shizuoka City in the 17th Century and that Shizuoka Prefecture still produces 80% of the world total!), “Ishidai/Ishidai Snapper” just behind, the green daikon is called “Uguisu Daikon/Nightingale Daikon”, “Amaebi/Sweet Shrimp”, and “kanpachi/Japanese Amberjack” just behind!

From right to left:
“Kuroi Daikon/Black Daikon”, “Aori Ika/Aori Cuttlefish”, “Akami/Lean Tuna” on a “Shiso no happa/perilla leaf”. To back it up a mixture of seasonal sprouts: “Kushinsai + Soba no Mi (Buckwheat) + Cress (from Shizuoka like most of them) + Kawaire Daikon + Cabbage + Broccoli” (about time you call a local farmer for explanations!)!

Small servings they might look, but I challenge anyone to find better quality!
Now, for people who really want to know it, you will have to fork out at least three times as much in Tokyo, and as far the US and Europe are concerned, you might as well start riding a bicycle like I do!

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)
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SHIZUOKA SUPERMARKET SASHIMI

Last Sunday, as I had to “cook” that evening before the Missus came back from work, I ventured in Shizutetsu Store Supermarket in front of Ichiritsu High School.
Frankly speaking, I did not have a clue about I could concoct for my better-worse (sorry, Rowena!). That until I noticed ridiculously cheap seafood on display. Actually October is a great for lots of fish which come in plenty.

Here is what I bought on impulse:

“Maguro Sashimi/Tuna sashimi” for 480 yen. Allison, can you believe it?

“Ika Somen/Thinly cut fresh cuttle-fish2 for 217 yen

“Sakura Ebi/Cherry Blossom Shrimp” for 268 yen. These shrimps are exclusively caught of Yui shore in Shizuoka Prefecture.

“Katsuo Sashimi/Bonito Sashimi” for 480 yen from Shizuoka Prefecture, of course. Enormous portion!

“Myoga” and “Shiso” for 246 yen

Grand total: 1641 yen/less than US $ 16.50, enough for 4 persons (we managed to eat the whole, though!)!
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YASATEI: VEGETABLES SASHIMI

As often happens on a long work day, I needed a quick fix around 7 p.m. keeping in mind that I would eat dinner at 9:30 back home.
I have taken the habit in such a dilemna to visit Yasaitei and eat vegetarian food there.
I have already introduced their specialty, “Vegetables Sashimi”. As it changes with the season I know I will eat something fresh and different every time!

Allison and maybe Rowena would jump on that, I’m sure!

From left to right:
Small red radish, freshly cut ginger root (still thin and just out of the garden with leaves and all), “myoga” leaves (another variety of ginger, thinly sliced daikon on shiso leaf, radish again and Japanese cucumbers (very crucnchy and juicy at the same time!)

The seasoning plate contains miso, salt and sesame oil.
A repast for vegetarians and vegans alike! (I’m neither, sorry!)

Yasaitei
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business haours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
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TIDBITS AT TOMII

Tidbits?
I’m running out of title for this perennial outing!
Alright, let’s make the best out of it!
The above seasonal sashimi set includes (from left to right):
“Katsuo/bonito”, “Uni/sea urchin”, “Torigai/surf clam” under “Hirame/sole”, “Ishidai/seabream variety”, “Aka ika/Red cuttlefish” and “Akami/tuna lean part”.

To help me wait for my next order, I was offered “on the house” a few pieces of succulent “Konbu ko mochi/herring roe pressed on both sides of a seaweed leaf”.

The order in question is a bit of an acquired taste for some, but for a Frenchman!
“Ba sashi/thin slices of raw horsemeat” served with grated ginger, grated garlic and thinly cut leeks.
I actually offered a few pieces to the ladies ogling at my dish!

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
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SASHIMI SET AT TOMII

Was in a bit of a hurry today during my “dinner break”, but was still hungry enough to visit Tomii in Shizuoka City. Chuckeats and Very Good Food are going to wonder what such dinners consist of! LOL.
Tomii, my favourite Japanese cuisine restaurant in this Prefecture, never disappoints you, your being a gastronome or an artist. The only problem is that pictures are no easy task with a mobile phone!
Here is what I was served when I asked for “Sashimi Moriawase/Sashimi Set”:
From left to right:
Aka Ika/Red Squid, Hirame/Sole, Akami/Lean Maguro, Madai/”True” Seabream.
It was served with soy sauce for the fish and miso for the vegetables, which included Take No Ko/Bamboo Shoots from Oshika, Shizuoka City.

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays

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SASHIMI SET AT BU-ICHI

Last night, the missus and I took advantage of the National Holiday to visit our old favourite, Bu-Ichi.
Bu-Ichi is one of the very best when it comes to sashimi as the owner makes a point to include as many varieties from Shizuoka Prefecture as possible.
I’m sure Allison will be especially interested!
The picture above features From to bottom, left to right:

Tennen madai/”true seabream” caught off Yaizu City shore.
Hokkigai (surf clam) & mirugai (“gaper” shellfish)
Konbujime Hirame/Sole marinated in seaweed caught off Yui shore.

Saba/Mackerel
“Mizutako”/A variety of octopus

Aji/Saurel & maguro/tuna

BU ICHI
Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai Ni Matsunaga Bldg., 2F
Tel.: 054-2521166
Business hours: 17:30~23:00
Closed on Wednesdays
BU ICHI
Shizuoka City, Aoi Ku, Rygae-cho, 1-6-10, Dai Ni Matsunaga Bldg., 2F
Tel.: 054-2521166
Business hours: 17:30~23:00
Closed on Wednesdays
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SUSHI KO SASHIMI SET

We had this Sashimi Set (actually we had two as we were six of us!) at Sushi Ko Restaurant in Shizuoka last night, one of my top three favourite Sushi Restaurants in Shizuoka Prefecture.
Of course we had quite a few other morsels, but this should give a good idea of waht to expect in a good Sushi restaurant in our dear Prefecture!
Incidentally, all prices are clearly stated on wooden slats on the walls!
Top to bottom, left to right:
Hotate/Clams, Buri/Yellowtail, kanpachi/Amberjack, Tachiuo/Scabbard Fish, Akamai/Lean Tuna.
Sake/Salmon, Katsuo, Bonito, Aji/Saurel-Horse mackerel, House-made Zaru Dofu/Tofu.

Sushi Ko
Shizuoka City, Aoi Ku, Ryogae Cho, 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business hours: 17:00~25:00. 17:00~23:00 on Sundays
Closed on Wednesdays
Reservations advised
Credit Cards OK

Homepage (Japanese)
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Cutlefish Sashimi Set

Here is a sashimi set I ordered at Oboro No Tsuki in Shizuoka City on June 28th.
Not only the fish is first class but the presentation was definitely high grade!

At the back, “katsuo”/bonito. Front left, “aji”/saurel or horsemackerel. Front right, “aka ika”/red cuttlefish
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The Missus last night came back home (just after me) with a triumphant look.
-“What’s made you look so happy?” I innocently asked (I had a fairly good idea, already).
-“Just get the beer, wine and sake out! And don’t forget the glasses (I know I’m stupid, but still…)! I’ll show what I found!”

A moment later she came up with that tray above covered with all kinds of sashimi.
-“Where did you buy them?
-“At the Co-op Supermarket next door!”
-“How much did you pay for that?”
-“Certainly less than what you pay when you go out eating behind my back (no comments…)! 1,200 yen!”

1,200 yen is less than 10 US$. I had to admit she deserved the praise.

From middle top clockwise:
-Maguro/Tuna sashimi (probably Minamimaguro/Southern Blue Fin Tuna)
-Hotategai/Scallops
-Salmon
-Binnaga/Albacore Tuna
-Ajitsuki Maguro/Minamimaguro thinly sliced and marinated
-Shimaaji/Striped Skipjack
In the middle are amaebi/sweet shrimps

The green leaves are shiso/perilla-beefsteak plant leaves