Tag Archives: 寿司

Sushi: Dinner at Sushi Ko (February 2nd, 2014)!

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Extravagant Salmon roe sushi gunkan!

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

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After the report on the two stars of the night here is the full report of our first dinner ofthe year at Sushi Ko Restaurant in Aoi Ku, Shizuoka City!

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O-toshi/snack coming with the first drink was tuna sashimi (akami/lean part)!

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As for the first drinks we started with Chablis, a wink at my home country, Bourgogne!
I did switch later to Sake while the Dragon took care of the wine!

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First, the sashimi plate with the recommended fish of the day: Akami/Tuna lean part, kinmedai/Spledid Alfonsino and Hirame/Sole-Grouper!

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Sushi Ko is not all sushi and sashimi but also some succulent cooked dishes!
Geso karaage/Deep-fried squid tentacles!

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Ankimo/Japanese foie gras/Frogfish-Monkfish liver steamed in sake!

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Sushi Ko’s specialty: Sushi Millefeuille!

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Japan meets France: Scallops Gratin!

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Hotate/Scallops sushi nigiri!

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Ikura/Salmon roe sushi gunkan!

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Shiroebi/White shrimps sushi gunkan!

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Ika shiokara/Pickled cuttle fish for the Dragon!

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A special roll not on the menu with shiso/perilla leaf, ume/pickled Japanese plum flesh, natto/fermented beans and ika/squid-cuttle fish!

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Deep-fried shiroebi/white shrimp eaten whole!

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And plenty of nameko mushroom miso soup to wash it all down!

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</strong> (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, 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: 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

Sushi Millefeuille at Sushi Ko: “Hagetora, s’il vous plait!”

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

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To the surprise of our neighbors (it is not on the menu!) we challenged Chef Kenta Birukawa/尾留川健太さん at Sushi Ko in Aoi Ku, Shizuoka City, to come up with a different/new millefeuille sushi!
Chef Kenta Birukawa/尾留川健太さん obviously likes the challenge and as long as the place is not too busy he is more than willing to comply to such requests!

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Moreover he knows that photos will be taken and kept for posterity!
This time the ingredients placed between layers of sushi rice were pieces of raw ika/cuttle fish and boiled shrimps!

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The toppings were pretty complicated as they included tamagoyaki/Japanese omelette, anago/conger eel, tako/octopus, leek rolls, menegi/leek sprouts and tobikko/flying fish roe!
Not to mention the dressing artistically placed around the millefeuille!

Now the naming of this millefeuille was a bit of a revenge to make him work so hard! I was already in my cups wen I made a mistake ordering sake, that is I asked for “hage tora/bald tiger”! The “s’il vous plait” is a jab at my nationality! LOL

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Mind you, I had my own revenge, destroying the whole succulent edifice!

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</strong> (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, 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: 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

Sashimi Plate at Sushi Ko, Shizuoka City (February 2nd, 2014)!

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

Last night saw our first visit of the year to our favorite sushi restaurant in Shizuoka City, namely Sushi Ko Bar Restaurant located in busy Aoba Park Street, Aoi Ku!
We always start such dinners with a selection of sashimi out of the day’s recommendations!
So what did the plate consist of?

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Tuna akami/lean part!
This tuna was not from Shizuoka Prefecture but still obtained at Yaizu City Fish market!

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Kinmeidai/Splendid Alfonsino!
This is one of the most famous fish found in Shizuoka Prefecture people are ready to travel just to taste!
The skin being soft and tasty, the whole fish makes a superb presentation!

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Hirame/sole or grouper, another fish caught in Shizuoka Prefecture!
It was cut in very thin slices you can wrap around thin scallions before dipping it in a sauce based on vinegar and momiji oroshi, grated daikon with chili pepper!

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the dip!

More to come!

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</strong> (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, 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: 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

Sushi: Hanasaki Crab Chirashi Zushi for the New Year!

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Chirashi zushi/散らし寿司 means “decoration sushi” in Japanese!
It is a free form of sushi very popular at homes!

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We received this magnificent crab directly from Hokkaido!

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Its name, Hanasakgani/花咲蟹 means “Flower Blooming Crab”!
This is probably due tp its many spikes!

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We received pre-boiled although the original color is almost the same!
The Dragon had a hard time to prepare it as the shell is hard. I did propose to help her but she refused!

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This crab can be found only in the North Pacicific around Hokkaido, The Behring Sea and the Sakhalin.
It does not have a specila English name and goes by the Latin name of Paralithodes brevipes.

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It is considered as one of the top three crabs (at least in Hokkaido) with the Kegani/Horsehair Crab and the Tarabagani/Red King CRab! It is expensive but we recived it as an End of the Year present!

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The meat out of its shell!

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The Dragon prepared a chirashi sushi served in the traditional round wood bowl for 4 of us, but we couldn’t finish and had more for the next breakfast!

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The Dragon first prepare the sushi rice inside the wooden bowl.

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She had mixed the rice with some golden sesame seeds before adding roughly shredded hanaski crab meat and chopped fresh mizuna herbs.

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As this is the New Year, she also added plenty of ikura/salmon re!

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, 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: 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

Sushi Restaurant: Local Fish 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

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!

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

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:

-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

Vegan Sushi Pictures in Shizuoka City, Japan!

Time and time again I have heard vegans and vegetarians complaining they couldn’t enjoy sushi in Japan according to their priorities and time and time again I have explained this is completely untrue!
True to tell, this is not Tokyo where you would have to patronize atrociously pricey establishments or Hokkaido where you would be replied by a blank stare.
This is Shizuoka, the Prefecture which has officially (by government reckoning. Actually there are even more!) the largest number of vegetable varieties by far in the whole nation. Ordering or preparing vegan or vegetarian sushi is not much of a problem. To prove it here is a few pictures taken in various establishments in Shizuoka City!

Menegi Nigiri/芽葱握り/Leeks sprouts tied with a dry seaweed ribbon and topped with umeboshi/梅干し/Pickled Japanese plum!

Mitsuba Nigiri/三つ葉にぎり/Japanese honeywort slightly boiled in salted water, pressed and drained and topped with umeboshi!

Daikon nigiri/大根にぎり/Daikon which has been marinated in amazu/sweet vinegar and seasoned with grated yuzu/柚子/lime skin!

Mitsuba to Kyuri Gunkan/三つ葉と胡瓜軍艦/”Mothership style nigiri with boiled Japanese honeywort and young crunchy Japanese cucumber!

Kabetsu nigiri/キャベツにぎり/Nigiri wrapped in boiled cabbage and seasoned with sweet miso paste!

Daikon Maki/大根巻き/Daikon Roll!

The roll was prepared with daikon marinated in amazu with a filling of sushi rice, dry seaweed, umeboshi and boiled Mitsuba. Not easy!

Manganji Tougarashi Nigiri/万願寺唐辛子にぎり/Manganji Chili Pepper is a long, green and soft taste variety of chili peppers that can be enjoyed raw. The one on the left was topped with yuzu koshio/柚子胡椒/lime and black pepper paste, and the one on the right with umeboshi!

A beautiful nigiri set with menegi/芽葱/Leek sprouts, Himesobame/姫蕎麦/buckwheat sprouts, Mitsuba/三つ葉/Japanese honeywort, one raw, the other lightly boiled and topped with umeboshi/梅干し/Pickled Japanese plum!

Natto to negi gunkan/納豆と葱軍艦/”Mothership nigiri topped with fermented beans and thinly sliced leek!

A favorite of mine! Shiso to Ume to Natto Maki/紫蘇と梅と納豆巻き/A roll containing perilla leaf, pickled Japanese plum and fermented beans!

Namida maki/涙巻き/Tears or Bakudan Maki/爆弾巻き/Explosive Roll containing solely grated wasabi!

A specialty probably found only in Shizuoka Prefecture! Wasabi Zuke no inari Zushi/山葵漬けの稲荷寿司/A pouch of grilled and simmered tofu containing sushi rice and pickled/marinated wasabi stems and leaves!

For dessert! Kampyou maki/干瓢巻き/Roll containing sushi rice and dry gourd shavings. The gourd is first dried then shaved. The shavings are then simmered in soy sauce, mirin, sake and sugar! Very sweet!

Are you convinced?

To be continued…

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:

-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

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

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

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…

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

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:

-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

Sushi: Shizuoka Chirashi Zushi at Ekimae Matsuno Sushi Restaurant!

Shizuoka Chirashi Zuzhi!

Service: Very friendly, attentive and informative
Facilities: Overall clean if a bit old-fashioned
Prices: Reasonable
Strong points: Mainly local fish and seafood. Local sake. Always ready to improvise!

Chirashi Zushi/散らし寿司 means “Decoration Sushi” in Japanese.
It can be considered as one of the oldest ways to make sushi in Japan!
The great advantage is the total freedom of design and inspiration!

Last Monday after having tasted many sake at the Shizuoka Sake: 2012 Shizuoka Prefecture New Sake Tasting Annual Meet, I and my good friend Marcus Grandon decided we had to eat something to help digest all that sake before we resumed work!
I had been wanting to eat Ekimae Matsunosushi Restaurant’s Shizuoka Chirashizushi lunch for a long time and this was the right occasion!

It is a full lunch indeed with small cockles miso soup.

Also featured are ginger and daikon pickles and a small dessert under the form of home-made kumquat compote!

The Shizuoka Shirashi zushi plate!
Let’s have a closer look and see what we can recognize!

Tuna, tamagoyaki/Jpaanese omelette, Soboro/sweet crumbled omelet, dried sakura ebi/Cherry shrimps, nori/dried seaweed.

Tuna, shirasu/boiled sardine whiting, tamagoyaki/omelet/ anago/conger eel, shimesaba/pickled mackerel, dried sakura ebi.

Tuna, freshly grated wasabi, shirasu, tamagoyaki, anago, shimesaba, soboro and nori!

And it is a different offering every day!

To be followed…

EKIMAE MATSUNO SUSHI/駅前松乃寿
Shizuoka Shi, Aoi Ku, Koya Machi, 3-3 (Just in front of Shizuoka JR Railway Station
Tel.: 054-252-0123
Business hours: 11:00~21:00
Closed on Wednesdays and 3rd Tuesday
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Sushi: Kawahagi-Filefish Sashimi & Sushi at Sushi Ko in Shizuoka City!

Service: Very friendly and always accommodating
Facilities: Great overall cleanliness. Superb washroom
Prices: Reasonable
Strong points: Great use of local seafood. Will try hard to accommodate any requests!

Kawahagi, or Filefish or Leather jacket in the Land of Oz, must be one of the most underrated fish in the World!
Some people go as far as to say that penny for penny it is worth more than overpriced globefish/fugu!

As we sat at Sushi Ko, our favorite Sushi Restaurant in Shizuoka City we noticed “Kawahagi Tsukuri”/カワハギ造り/Filefish sashimi Plate written on the small board featuring the “specials” of the day!

The live filefish taken out of the tank by the chef!
The fish had been caught off Sagara in Shizuoka Prefecture!

Sushi Ko has a great list of local sake, but I had to order one from Masu Ichi Brewery in Shizuoka City as this might well be the last bottle as the brewery closed down following the untimely death of its owner/master brewer. An incredible loss for the Shizuoka Sake World!

Tuna Tartare as the snack for the first drink!

The filefish sashimi plate!

You roll the fine slices of filefish around some thin leeks before dipping it in its sauce!

The dip sauce!
It was made with the fresh raw liver of the filefish finely chopped and mixed with ponzu!
A true delicacy!

The chef had kept apart a little sashimi and liver for two more morsels!

A nigiri with chopped thin leeks under the fish topped with its liver!

A gunkan/”mother ship” with the sashimi topped with its liver and chopped thin leeks!

And the deep-fried jowls of the fish you eat with your fingers (that you lick later!) to cap it all!
Have I convinced you to look for that fish next time you see it on a market?

“Pon kara maguro”/deep-fried tuna cubes with grated daikon seasoned with chili pepper!

Of course the filefish was only the beginning of our dinner.
So for the record here we go including the above picture!

Maguro Zuke/Marinated lean part of tuna!

Hotate/Scallops!

Amaebi/Sweet shrimps!
(sorry for the fuzzy pic, as my mind was getting a bit fuzzy with all the sake!)

Geso karaage/Deep-fried squid tentacles!

The same, to eat with your fingers!

Ankimo/Frogfish liver or “Japanese foie gras”!

Anago to kyuri maki/Broiled Conger eel and cucumber roll!

Ika shiso to mentaiko maki/Squid, perilla leaf and cod roe pickled in chili pepper roll!

Shirako yaki/Baked cod sperm sacs!

Rainbow California Roll!

Containing: avocado, tamagoyaki/Japanese omelet, salmon, salmon roe, prawn, cucumber and akami/lean tuna! Seven of them of course!

Kanpyou maki, the roll for the vegetarians and vegans!
Kanpyou is made with the shavings of a gourd, first dried and then marinated in sweet sauce!

Asari miso shiru/Miso soup with cockles!

To be continued…

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)

RECOMMENDED RELATED WEBSITES

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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Sushi Set in a Shizuoka City Supermarket!

There is this kind of quaint rivalry between Tokyo and the rest of Japan when it comes to gastronomy, a situation which is fueled by some famous/notorious guides of international repute/disrepute for obvious financial reasons.
How many times was I told almost brutally by other expats living the grand life of Tokyo that nothing compares with the metropolis when it comes to gastronomy…
Admittedly some regions of Japan are grudgingly granted some kind of recognition, i.e. Kyoto, Hokkaido, etc. under the leadership of the media cited above, but for the rest….
The case of Shizuoka is particularly acute. Tokyo expats (not all, mind ou!) go as far as considering Izu Peninsula and Mount Fuji as their own back gardens!
The situation is purposefully exacerbated by most famous restaurants in the Capital who certainly do not wish people at large to know too much about Shizuoka Prefecture for the simple reason that many of them wouldn’t exist without the myriads of vegetables, meat and fish varieties produced here.
Just visit a supermarket in Shizuoka City and you will understand my meaning! Actually, I stopped completely eating in Tokyo! My money is better spent looking for the hidden treasures of faraway Prefectures.
Enough complaining, and just allow me to show you an example to illustrate this topic:
As the Missus was working today I was responsible for the shopping.

This is what I found at the nearby Shizutetsu Supermarket: a sushi set prepared by Uogashi Company (they have a branch in Yokohama), a fish and sushi company located in Numazu City, in the Eastern part of Shizuoka Prefecture.

The price: 980 yen! Less than 10 Euros or 13 US $!

And all the ingredients are clearly indicated!
Actually, you could buy in lieu of a bento box!
All the fish comes from nearby seas!

Now, what do we have?

From top to bottom, left to right:
Maguro & maguro akami/鮪赤身/tuna lean part. Not the bluefin tuna, but most probably mebachi maguro/目鉢鮪/big eye tuna.
Ika/烏賊/Cuttlefish, most probably surume ika/鯣烏賊/Japanese flying squid.
Shiradai (also called Shirodai)/白鯛/”White seabream” (Gymnocranius euanus Günther).
Sanma/秋刀魚/Pacific saury topped with chopped leek.
Tachiuo/太刀魚/Scabbard fish or largehead hairtail.

From top to bottom, left to right:
Ika/烏賊/Cuttlefish, most probably surme ika/鯣烏賊/Japanese flying squid.
Suzuki/鱸/Japanese seabass/seeperch.
Tamagoyaki/玉焼き/Japanese omelette.
Tachiuo/太刀魚/Scabbard fish or largehead hairtail.
Shirasu gunkan/シラス軍艦/A gunkan style sushi topped with raw sardine whitebait seasoned with chopped leek and ginger.
Sakuraebi Gunkan/桜海老軍艦/Cherry Shrimps seasoned with grated ginger.
You will not find the last two in Tokyo except in ridiculously priced exclusive restaurants!
Soy sauce and grated wasabi.

You will not find such a set at that kind of low price (if you are lucky enough to discover them fresh) for such variety and quality in Tokyo!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Where to eat locally grown organic vegetables in Shizuoka City

Salad of organic vegetables from Bio Farm at Uzu

It is one thing to know that Shizuoka Prefecture is getting deserved fame for the quality and variety of its vegetables all year round and especially organic vegetables, but it is another to know where, or more precisley in which restaurants, to savour them in good company.
We are presently blessed with three restaurants in Shizuoka City (still looking for more in the whole Prefecture!) which not only serve them but can arrange full vegetarian and vegan meals on request!

UZU

Deep-fried organic potatoes from Bio Farm

Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients, especially organic vegetables extensively used. Local sake. Home-made umeshu. Great shochu list.

Uzu is arguably the best Izakaya in the whole Prefecture having won accolades from its peers, national medias and gastronme writers.
Although they serve all kinds of food, vegetarian and omnivores, they make organic vegetables their specialty. Most of them are grown at Matsuki Bio Farm in Shibakawa, Fujinomiya City at the foot of Mount Fuji.

Check their homepage as they update it as the menu changes, which is almost everyday as they serve only seasonal food.

UZU-4

Vegetables Shabu shabu

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

———————

TETSUYA SUGIMOTO

Ranking
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only

Map (Japanese)
Entirely non-smoking!

If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
One of them is the French restaurant going by the name of Sugimoto Tetsuya!

If you can read Japanese you will know what is waiting for you inside!
A gastronomic paradise in Shizuoka Prefecture!
Mr. Sugimoto does everything by himself: chef, waiter and entertainer! This is real slow food in its true and best meaning!
Almost all ingredients are from Shizuoka Prefecture, be they vegetables, fruit, meat or fish!
But his specialty is organic vegetables from Shizuoka Prefecture!
I requested that particular dish to feature only produce for Shizuoka Prefecture only.

All these were organic vegetables grown by different farmers in Hamamatsu City.
The dish included egg-plants/aubergines, 3 varieties of zucchini, tomato and “manganji” Chili pepper.

To give you an idea how Mr. Sugimoto works, all vegetables were first sauteed separately and cooked in the oven before served with two different dressings:
-Olive oil and orange juice
-Framboise/raspberry vinegar

Tetsuya SUGIMOTO
420-0038 Shizuoka City, Aoi Ku, Umeya,, 2-13,1F
Tel./Fax: 054-251-3051
Opening hours:11:30~14:30,17:30~21:30
Holidays: undecided
Cedit cards OK
HOMEPAGE

————————

PISSENLIT

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
no-smoking-logoentirely non-smoking!

Great food is great food!
Be you vegan, vegetarian or omnivore, one can only appreciate and being thankful for savouring vegetables not only of the best quality, but local and organically grown to boot!
I will never tire of saying to everyone how lucky we are here in Shizuoka Prefecture, Japan, a region renown nationally and increasingly internationally for its exceptional gastronomy!

Pissenlit, with Uzu and Tetsuya Sugimoto is is generally considered as one of the “Shizuoka City Triumvirate” when it comes to healthy, local and sublime gastronomy.
Chef Tooru Arima has many contacts in the Prefecture and it is always a good idea what’s available as it can change very quickly. He is particularly fond of oraganic vegetables grown by Mr. Hideyaki Hirokawa in Mishima City

Even if I have nurtured a special relation with chef Tooru Arima (and many others), he he is only too happy to oblige with his custon\mers’ selfish requests!

The above is a sample of the greens grown by Mr. Hirokawa!

And these the other organic vegetables grown by the same farmer!

If you have the occasion to visit Mishima City this is the address of our great farmer!

Mr. Hideyaki Hirokawa, Mishima City, Kawaharagaya Yamada, 765
Tel.: 055-973-2702

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

————————-
LOCOMANI

Service: Very friendly although a bit shy!
Equipment: Great overall cleanliness
Prices: Reasonable
Strong points: Vegetarian menus. Healthy rice flour cakes.
Completely non-smoking!

If I had a friend asking me where he/she could eat vegetarian food without a hassle all year round in Japan, I would be proud to say: Shizuoka (Prefecture and City!)!
These days, because of the heat and the necessity to keep healthy (read: lose weight) I tend to fall back on restaurants which serve such food especially in Shizuoka City although I might have to look in the whole Prefecture seriously. Actually, this article initiates a series of articles on healthy Vegetarian Lunches!

All conditions were set today for a visit to Locomani where I hadn’t eaten for almost 3 months.
I checked their wholly vegetarian meal on their menu and this is what they served me:
Look at the top picture for the whole set!

Vegetable and tofu miso soup and 3-year old organic tea.

Bowl of rice. Half of the rice was plain white while the other half was genmai/whole rice. The whole was sprinkled with kuromai/black rice.

The plate consisted of:
1) Boiled kabocha pumpkin and konyaku/elephant’s foot tuber jelly.

2) Fresh chopped vegetables salad and its vinegar-based dressing.

3) Two typical Japanese side dishes consisting of one, a lukewarm mixture of kiriboshi daikon (daikon strips first dried then cooked again in dashi), thinly cut carrots, shiitake and tofu karaage/deep-fried tofu sheets, and the other of lightly boiled spinach in soy sauce-based dressing.

4) Tempura.
The tempura was made without eggs and comprised koyadofu/pressed tofu with a batter containing small bits of herbs and vegetables, broccoli, okra and string beans.

For once I managed to keep away from their cakes!

To be followed…

LOCOMANI
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-10-6
Tel.: 054-260-6622
Closed every Wednesday and one Monday
HOMEPAGE (Japanese)

————————–

STILL LOOKING AROUND!

————————-

RECOMMENDED RELATED WEBSITES

With a Glass,
POPCORNHOMESTEAD in Tokyo by Joan Lambert Bailey,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Sushi in Shizuoka City: Sushi Ko (September 2011)

“Super California Roll”!

Service: Very friendly and attentive. Always ready to please
Facilities: great overall cleanliness
Prices: Appropriate. Good value
Strong points: Great blending of local and all-Japan seafood. Great list of Shizuoka sakes! Both modern and traditional sushi.

We are entering the Autumn season, albeit a very hot one, and new fish are being caught.
It was time to visit Sushi Ko, my favorite sushi bar/resturant in Shizuoka City to check on the new arrivals!

The present Master of the Place, Mr. Kenta Birukawa/尾留川健太 has just been rewarded with the Gold Medal at the Japan National Sushi Design Contest, an event held every 4 years!
Mr. Oda, the former Master, who is presently in charge of the mother company, was also rewarded the same prize 4 years ago!

So, what did we enjoy?

Kinmeidai/金目鯛/Splendid Alfonsino sashimi (Izu Peninsula).

Beautiful colors!
Notice the edible shiso/perilla/紫蘇 flowers!

This is the season of the katsuo/鰹/bonito which swim across the Suruga Bay!

Usually served with freshly grated ginger, chopped scallions and thinly sliced red onions.
Thinly sliced fresh garlic is another option!

A wink to America: Super California Roll! Can you guess what’s in it?

Sake from Masu Ichi Brewery in Shizuoka City!

Chyawanmushi/茶碗蒸/ Japanese steamed salted pudding!

Hirame/平目/Sole-Grouper (Shizuoka) just seasoned with a little salt and lime juice. No need for soy sauce!

Sazae/サザエ/Turbo Shell!

the whole flesh is first taken out, sliced and cooked inside the shell!

The liver of the turbo shell!

Tachiuo/太刀魚/Scabbard Fish (Shizuoka) served as aburi/炙り/grilled on the skin surface seasoned with ponzu and served with momijioroshi/grated daikon and chili pepper, and chopped scallions.

A sneak view of the sashimi plate prepared for a group of five at a table!

Magurozuke/鮪漬け/marinated tuna (lean part), a real dessert!

Ikura/イクラ/salmon’s roe served as “gunkan nigiri/軍艦握り/Mothership Nigiri. Notice the small empty “boats” following the mothership?

A cute fleet, isn’t it?

How about that for tamagoyaki/玉子焼き/Japanese omelette design?

Anago/穴子/conger eel (Shizuoka), a universal favorite!

A vegan sushi nigiri with lightly boiled Chinese cabbage and Japanese hot mustard!

A real dessert: Home-made fig Wine Stew!

To be followed…

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)

RECOMMENDED RELATED WEBSITES

With a Glass,
POPCORNHOMESTEAD in Tokyo by Joan Lambert Bailey,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Sushi Restaurant: Sushi Ko in Shizuoka City (June 2011)

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!

Tamagoyaki/Japanese omelette!

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!

To continue…

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)

RECOMMENDED RELATED WEBSITES

With a Glass,
POPCORNHOMESTEAD in Tokyo by Joan Lambert Bailey,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Sushi Restaurant: Narukawa in Shizuoka City

“Namida Maki/涙巻/Tear Roll” made with fresh wasabi root from Shizuoka!

Service: Professional and very friendly. Keen to please customers
Facilities: Very clean overall. Great washroom
Prices: Appropriate
Strong points: Extensive usage of local fish. Shizuoka sake.

Hiroki Narukawa/生川広樹さん

I’ve known Chef Hiroki Narukawa for ages since his apprentice days.
Since then he has flown on his own wings and has recently opened his restaurant Narukawa/なるかわ at a new and more spacious address.

In spite of the higher class atmosphere and the increased staff, the prices have not changed and can be considered as reasonable for the quality he serves even in this very difficult to please Prefecture!

Although the seating is modern and almost western in concept it is still very much a traditional atmosphere!

There are naturally menus and sets, but I would encourage you to have a look at the offerings of the day under the glass display and talk with Narukawa San before you start ordering!
Personally I do not bother looking at menus and prefer a more social introduction. The fact that I know the chef also helps! LOL

The Missus and I usually starts with sashimi!
The above is hirame konbujime/平目昆布〆/sole lightly preserved in konbu seaweed. From Shizuoka!

Aka mutsu/赤むつ/Rosy Seabass from Shizuoka.

Kaisui uni/海水海栗/Sea Urchin in his original seawater eaten as it is! Extravagant! From Hokkaido!

Hotate nigiri/帆立握り/Scallops Nigiri. Large! From Northern Japan!

The filaments, roe and liver of the same scallops. A dish that would please a lot of people all over the world!

Madai nigiri/真鯛/True seabream/grouper-Red Seabream/grouper nigiri. From Shizuoka!

Magurozuke nigiri/鮪漬/marinated tuna (akami/lean part). Probably from Shizuoka or North of Japan (I forgot to ask as I always ask for this morsel in Shizuoka!).

Asupara mentaiko maki/アスパラ明太子巻/asparagus and hot cod roe (with mayonnaise) roll. For the Missus! The asparagus is from Shizuoka, the mentaiko from Kyushu island!

While the Missus had her mentaiko I had a kanpyou maki/干瓢巻/gourd shavings first dried, then marinated. With real wasabi from Shizuoka, almost a dessert!

Suwagani nigiri/諏訪蟹/snow crab nigiri from Hokkaido!

Shiroebi kakiage/白海老あき揚げ/white shrimps tempura from Toyama Prefecture!

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Namida Maki/涙巻/Tear roll made with freshly sliced wasabi root from Shizuoka. Extravagant!

For a closer view!

Menegi nigiri to daikon zuke/芽葱と大根漬/leek sprouts and pickled (lime) daikon. All from Shizuoka!


Ikura Mini Donburi/イクラミニ丼/mini bowl of salmon’s roe!

To be continued…

NARUKAWA
Shizuoka City, Aoi Ku, Ryogae-cho, 1-5-2
Tel.: 054-221-1689
Business hours: 11::30~13:30, 17:00~02:00
Closed on Mondays
Credit cards OK
HOMEPAGE

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Sushi: Local Seafood at Ekimae Matsuno Sushi

The great thing about (good) sushi restaurants in Shizuoka Prefecture is that they try to serve as much local seafood and products as possible.
One such establishment is Ekimae Matsuno Susuhi,the oldest existing sushi restaurant in Shizuoka City.
Not only the food is (reasonably-priced) first-class but it is mostly from Shizuoka Prefecture.
Here is what I had the pleasure to sample on my last visit:

Maguro no akami/マグロの赤身/ lean part of the yuna. I prefer the lean part to toro which is only for the status-minded or snobbish gastronomes. We do have many kinds of tuna roaming the waters of Suruga Bay and there is not much need to “import” it, either from the rest of Japan or of the World.

Hirame/平目/Sole and Tairagi/タイラギ/Pen shell.
The seaweed, orange and wasabi are all from Shizuoka Prefecture! LOL

Mr. Ueda is experimenting with a new chawanmushi/茶碗蒸し/Japanese salted pudding. Can you guess what it contains?

Ankimo/アンキモ/Steamed frogfish (monkfish) liver.
It is also called “Japanese foie gras” and made with the liver of Frogfish/Ankou/鮟鱇 steamed in Japanese sake!

Deep-fried Red Trumpet Fish/Karaage aka yagara/唐揚げ赤やがら.
A very versatile fish that can enjoyed raw, marinated or cooked!

Vegetables are always welcome: lightly boiled Na no Hana/菜の花/rape plant and grilled Take no Ko/竹の子/bamboo shoots!

Aji no Tataki/鯵のたたき/chopped raw horse mackerel.

The fish is so fresh that you can ask for the bones and head to be deep-fried!

Tamagoyaki/卵焼き/Japanese omelette made with Shizuoka-raised eggs!

My favourite: Tachiuo Aburi Nigiri/Seared Scabbard Fish Nigiri/太刀魚炙り握り
The Scabbard Fish is seared on the skin only and lightly seasoned before being served as nigiri sushi.
A must! So simple and so tasty!

First dessert: Kanpyou Maki/Dried Gourd Shavings Roll/干瓢巻き.
I must mention this is a sushi fit for vegans!

Second dessert: Creme Brulee!
Mr. Ueda is really eclectic and proves he is a good chef with any food!

Are you tempted?

Ekimae Matsuno Sushi/駅前松乃鮨
Shizuoka City, Aoi Ku, Koya Machi, 9-3 (in front of Shizuoka City JR Station, North Side)
Tel.: 054-251-0123
Business hours: 11:00~21:00
Closed on Wednesdays and third Tuesday
HOMEPAGE (Japanese)

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