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sake, shochu and sushi
I had wanted to visit a certain Sushi Restaurant in Hamamatsu City since I discovered “Sushiya No Neesan” Blog (Japanese).
My wish was finally granted last Friday, December 14th when I managed to get an evening free after University in Fukuroi City.
Suehiro-Hamanako no Megumii Aji (Suehiro-Tastes from Hamana Lake) is conveniently located at short distance from Hamamatsu JR Station South exit (only two tarffic lights away).
It is a very traditional Sushi Restaurant. It was converted into the present establishment from a Japanese Restaurant 28 years ago by the second-generation owner, Mr. Katsuhisa Yokota presently ably helped by his daughter, Chisako, who literally grew in the restaurant, learning her trade by daily observing her father’s skills.
Since this was my first visit I opted to try my favourites and gradually order recommended tidbits.
I started with some succulent “shirako” (male cod sperm sacs. This is the real translation, not whiting as some people prudely call them…) with ponzu vinegar and momiji oroshi/grated fresh daikon with chili pepper.
I then asked for the inevitable akami/lean tuna. Chisako San proposed raw kuruma ebi/prawns just caught in Hamana Lake. Succulent!
This particular Sushi Restaurant for its “fugu”/globefish. I chose to have it deep-fried/karaage. No need for chopsticks. Just eat with your fingers and lick them. I was offered chopped boiled globefish skin with it and I had to use chopsticks, then (LOL). Certainly better than your fish and chips!
Back to raw fish, I asked for hirame sashimi/sole-flounder. That disappeared quickly, I can assure you!
keeping an eye on what was on the counter, I noticed a large dish full of unagi kimo/eel liver simmered Japanese-style by Mr. Yokota. Absolutely perfect with Japanese sake!
I was going to switch onto the traditional kampyo maki/dried gourd shavings and negi toro maki/finely chopped leeks with tuna, when I was offered a dish perticular to Hamana Lake District: Haze tenpura. “Haze”, or goby is a small fish caught in Hamana Lake at low tide. It is best eaten as tenpura (with your fingers) with a little salt and pepper.
All right, I fanlly had to call it a day, what with the local sake from Hana no mai Brewery (Hamamatsu City). I had a train to take back to Shizuoka City. But it will be a short time before I visit the place again to try the other morsels!
SUEHIRO-HAMANAKO NO MEGUMII AJI
Hamamatsu City, Naka Ku, suyama Cho, 360-6
Business Hours: 11:30-13:30＆17:00-22:00
Closed on every Wednesday and second Tuesday