Tag Archives: 日本レストラン

Sushi Restaurant: Sushi Ko (’09/12/10)

December 14, 2009 dragonlife Leave a comment

When I go for sushi with the Missus, we invariably visit Sushi Ko in Sushi Ko.
I just can’t enumerate all the good reasons for visiting this sushi restaurant.
It is the best deal in town when it comes to quality, freshness, prices and service. Full stop.

We were served ankimo/アンキモ or monkfish liver (I call it Japanese foir gras!) with the first drink.
That helped us consider which sashimi to start with.
Here is what we ordered on that particular day (the fish served is only seasonal at Sushi Ko, so choosing sashimiis a great venture!):

-Bottom left: “honmaguro/本鮪”, blue fin tuna from Oma (Aomori Prefecture), chu-toro/semi-fat part.
-Top left: O-toro/belly fat part of same fish
-Bottom centre: “Aori Ika/あおり烏賊, Great Fin Reef Squid from Suruga Bay in Shizuoka Prefecture.
-Bottom right: Akami/lean part rom same tuna.

Notice the “shiso/紫蘇”, perilla flowers, grated “wasabi/山葵” from Shizuoka and “wakame/若布” seaweed at the back!

“Kinmeidai/金目鯛”, gold eye seabream from Izu penisula in Shizuoka Prefecture resting on a shiso/perilla leaf.

As we were not ready yet for the sushi (rice) we ordered one more sashimi: “aji tataki/鯵たたき”, or saurel/mackerel pike tartare Caught off Shizuoka shores).
Very fresh and enjoyable as you little bits at a time.

Just to prove how fresh the fish was (it was caught live from the tank), we were served its head and bones dep-fried. This is actually the traditional Japanese way to get their calcium for their bodies!

Sushi is not only superlative at sashimi and sushi, but they also provide a great array of excellent cooked dishes.
The Missus being ravenous, she couldn’t help asking for the “hotate gratin/帆立グラタン, scallops gratin! French cuisine at a sushi restaurant! Why not!

On the other I couldn’t help ogling at the “botan ebi/牡丹蝦, large prawns” from Hokkaido. I opted for them as sushi nigiri. These large prawns are very sweet and are exclusively eaten raw.

Once again, to prove their freshness, we were served the heads deep-fried!

“Maguro Zuke/鮪付け”, marinated tuna is another morsel that we must have. The tuna, akami/lean part usually is marinated for 10~20 minutes in a mixture of soy sauce, sake and mirin (and other “secret” ingredients) before being placed on the shari/rice ball. Almost makes for a dessert.

One particular creation by Sushi Ko is their Sushi Millefeuille (another French concept?)
They offer two kinds, one international style, the other Japanese style.
For once, we chose the Japanese style:
“kanpachi/間八” or greater Amberjack, “Kazu no Ko/数の子”, or herring roe and cucumber on the first tier, “Katsuo Bushi/鰹節” or dry bonito shavings and chopped thin leeks, the whole surrounded with dressing and “Tobikko/飛び子” or flying fish roe!

From then it was ordering morsels, one set of two/”nikan-二冠” at a time:
“hotate/帆立”, raw scallops muscle part.

“HIrame/平目”, or sole, served pre-seasoned with a little salt and lemon juice. Perfect as it is. No need for soy sauce!

“Me-negi/芽葱”, or leek sprouts for the vegans!

The Missus couldn’t stop and ordered Japanese-style deep-fried oysters!

And the ubiquitous “Ikura mini don/いくらミニ丼”, or mini bowl of rice topped with salmon roe and freshly grated wasabi (from Shizuoka, of course!).

As for me, I will not leave the place without the “Tamagoyaki/卵焼き” or Japanese omellette. Home-made (not all sushi restaurants go through the pain of cooking their own tamagoyaki!”) and artfully cut!

And the extravagant dessert: “Anago/穴子”, conger eel first grilled to a soft texture and topped with tare/sauce (always original at Sushi Ko!)!

We did have a lot of drink, I can assure you, but we remembered what we savoured!
Next time? Very soon, I’m sure!

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)

Please check the new postings at:
sake, shochu and sushi

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Sashimi Plate at Sushi-Ko (’09/12/12)

December 12, 2009 dragonlife 2 Comments

To cut a long story short (no pun intended) here what we ordered as sashimi to start our meal:

-Bottom left: honmaguro/blue fin tuna from Oma (Aomori Prefecture), chu-toro/semi-fat part.
-Top left: O-toro/belly fat part of same fish
-Bottom rcentre: Aori Ika/Great FinReef Squid from Suruga Bay in Shizuoka Prefecture.
-Bottom right: Akami/lean part rom same tuna.

Notice the shiso/perilla flowers, grated wasabi from Shizuoka and wakame seaweed at the back!

Kinmeidai/gold eye seabream from Izu penisula in Shizuoka Prefecture.

For what we had for the rest of the meal (a large one!) check Shizuoka Sushi Blog!

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sake, shochu and sushi

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Sashimi Plate at Tomii (’09/12/04)

December 5, 2009 dragonlife 2 Comments

I suppose I do not need to introduce Tomii again as it is my favourite Japanese restaurant in the whole of Shizuoka Prefecture!
To make a long story short, I paid them a visit last night on my way back from university before going home.

I was not that hungry, so I just ordered “o-tsukuri/sashimi plate”.

From left to right:
Yellow carrot, Suzuki/black bass, various sprouts, Kyoto ninjin/Kyoto re carrot, Aka Ika/red squid, shiso/perilla flowers and beni shigure daikon/red daikon variety.

For a clsoer view of thefresh vegetables!

From left to right:
Kan buri/Winter yelowtail on shiso/perilla leaf, Uni/seaurchin under a slice beni daikon/red daikon and bachmaguro/tuna variety.

I had sake with all that of course.

I particularly enjoyed a new brew by Doi Brewery in Kakegawa City:

Doi Brewery: Kaiun Junmai
Rice: Oyamanishiki
Rice milled down to 60%
Alcohol: 15 degrees
Dryness: +4
Acidity: 1.5
Amino acids: 1.2
Bottled in March 2009

Clarity: very clear
Colour: faint golden hue
Aroma: Fresh, discreet, feminine, fruity. Memories of vanilla, banana and pineapple.
Body: velvety
Taste: Soft attack. Well-rounded. Short tail.
Pleasant, fleeting, feminine, sophisticated.
Fruity and dry, but very smooth.
Pineapple, soft citruses
Junmai tingle appears with food with a late appearance by almonds.
Very soft and fleeting finish with more dry almonds.

Overall: Extravagant, sophisiticated, fleetingly feminine are not exaggerated descriptions for this sake, the last created by Master Brewer hase who passed away in 2009.
Now, how would you drink it?
With your love? as an extravagant aperitif? Or on your own away from the bustle of everyday life….

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)

Please check the new postings at:
sake, shochu and sushi

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Vegan sashimi at Yasaitei (’09/12/02)

December 3, 2009 dragonlife 2 Comments

Service: excellent and very friendly
Facilities: great cleanliness overall
Prices: reasonable, good value.
Strong points: Very fresh local ingredients extensively used. Seasonal ingredients only. All-ladies staff.

Last night, having a long break in the evening and being ravenous, I just couldn’t wait until dinner at home. So, I veisited my favourite izakaya, namely Yasaitei, where I knew I could have a quick and delicious fix without worrying about my wasitline!

In Japan it is usual to be served a small snack (which will be charged at a nominal but reasonable price) with the first drink order.

For a closer view!

The snack was “yuba”/tofu sheets with uni/sea urchin (vegans or vegetarians only need to point out their priorities and they will be served only according to them, so no worries!) and Shizuoka wasabi (and slices of radish).

With a little soy sauce,so simple but so refined at the same time!

The vegetables were basically the same as my last visit, which I don’t mind at all, but the plate and the presentation were different, which I appreciate no end!:
-Yellow carrot
-Myoga/myoga ginger shoots
-Cucumber (so crispy!)
-Celery
Daikon
-Shiso on a bed of thinly cut onions.

For a side view!

Served with sesame oil, miso and salt seasoning and a glass of Doman Shochu by Hamamatsi-Tenjigura Brewery, perfect!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

Please check the new postings at:
sake, shochu and sushi

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Vegan Sashimi at Yasaitei

October 21, 2009 dragonlife Leave a comment

YASAITEI-VEGAN2

I’ve been an unconditional fan of Yasatei in Shizuoka City for quite a while.
Some might say I’m attracted to the all-female staff, but they would be sorely mistaken as I take my Missus there from time to time!
The reasons are very simple:

YASAITEI-VEGAN1

Yasaitei (The Vegetables Inn in Japanese) makes the extra effort(s) to serve whenever possible produce from Shizuoka Prefecture, including sake and shochu! The only place, as far as I know, which offers shochu from three different Shizuoka breweries/distilleries!
Vegan and vegetarian friends have complained to me unaccountable times that they would not be able to survive in Japan. How far from the truth they are!
Vegetables, including organic and biologically-grown, are plentiful in this country. I must gladly admit hat we are blessed with a very special situation here in Shizuoka Prefecture as this is the mildest region in Japan in spite of the snow falling around Mount Fuji. Our Prefecture has become a national reference when it comes to vegetable and fruit agricultural research (omnivores will be glad to hear that it is also at the forefront of marine life sustainibility!), notably in natural environment.

The staff at Yasaitei always keeps an extra eye and ear open for any new information concerning vegetables. Many a time I have brought them heirloom tomatoes, burdock roots, potimarrons and what else grown by lady farmers up Abe River just for the fun of it. On such occasions some surprised patrons find themselves served with an extra “service morsel” (meaning free of charge)!

YASAITEI-VEGAN3

Yesterday evening, I needed a “quick fix” in between two work sessions and pedaled to their restaurant only five minutes away.
I just said, “Yasai sashimi no moriawase/Plate of vegetables sashimi, please!”
Written or not on the day’s menu, it will always be prepared with an extra care.
The set I was served consisted of the following (See above pic):
-Cucumber (kyuuri/胡瓜)-the Japanese like them young, narrow and crunchy!
-Japanese long radish (daikon/大根)-Juicy, crunchy, almost sweet (bear in mind that the extremity is astringent!).
-Perilla leaf (shiso/紫蘇) behind the daikon and sitting on a bed of sliced onion (tamanegei/たまねぎ). The onion were thinly sliced and left in cold water for a while to take away the astringency.

YASAITEI-VEGAN4

-Grapara leaves (grapara/グラパラ) in the middle. I will talk about this later!
-Sweet Ameera tomatoes (ameera tomato/アメーラトマト). These tomatoes were originally grown in Shizuoka Prefecture, but are slowly expanding all over Japan. They are so sweet that they almsot taste like strawberries!
-Celery (serori/セロリー). Shizuoka Prefecture grows half of them in Japan! Fresh, juicy and crunchy!
-Myoga ginger sprouts (myouga/茗荷) just behind the celery.

YASAITEI-VEGAN6

These grapara leaves are grown in Chiba Prefecture, north of Tokyo.
For people who can read Japanes, check their homepage!

YASAITEI-VEGAN7

Crunchy but with a juicy and tender inside, they are sweet and taste somewhat like pineapple!

YASAITEI-VEGAN5

Vegans and Vegetarians, do not worry!
Yasaitei does not serve mayonnaise with such beauties.
They will accompany this plate of super fresh vegetables with a small saucer containing sesame oil (goma abura/ゴマ油), dark miso (kuro miso/黒味噌) and natural salt (shio/塩)!

Expect more reports!