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

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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