Tag Archives: 刺身

Tidbits at Tomii

April 19, 2008 dragonlife 9 Comments

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

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

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

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

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Sushi Ko Revisited

March 24, 2008 dragonlife 2 Comments

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Last Thursday, it was back to Sushi Ko in Shizuoka City on my wife’s orders. Not that I complain at all, but I was wondering what we would order this time we hadn’t eaten last time!

I finally managed to get my hands on the “Sushi Ko” label pasted on their Fujinishiki Brewery Junami Ginjo Nama bottle which will join my ever-growing collection. Not only it has the merit to become a collection item, but it is a great sake perfect for sushi!

Among the day’s orders, we sampled the seasonal “Madai/Seabream Carpaccio” (I’ve always wondered why people call everything “carpaccio” since it applies to red meat only in Italy… I would have to ask Chuckeats!)

Talking of seasonal seafood, we could resist asking for the “Yari Ika Somen/Spear Cuttle Fish cut in very thin strips”. Simple but very artful, it disappeared within a blink of the eye!

The Missus has always had a love affair with raw scallops. Notice that the edible flowers (Rowena, that’s for you!) are “shiso/perilla” buds, a great addition for decoration, too!

When we ordered the inevitable “Sushi Millefeuille”, the chefs had to prepare a couple more variations for other customers who couldn’t helping ogling! I wished Evelyn were with us!

Allison would have wished to be with us to taste another Sushi KoSpecial, namely the “Spicy Scallops Roll”!

I had my fill by then (the sake contained more calories than my wife’s Chardonnay!), but my better (…) half had to sample their succulent “Anago/Conger Eel”,

and “Ikura Mini Donburi”!

Chuck, you know what’s in wait fro you when you come to Japan! Simple, Succulent and So So Satisfying!

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Sushi Ko Morsels

February 22, 2008 dragonlife Leave a comment

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Visited (pilgrimage?) Sushi Ko Restaurant In Shizuoka City again with the Missus last night.
We happened to a few morsels only available in season.
I woneder if Chuckeats had ever the occasion to sample such delicacies in the same manner. I hope he will find inspiration for his next visit at a sushi Restaurant in New York!

We could not resist the “Sayori/halfbeak” (look at the “mouth”, and you will understand its name!) as it is at its best right now. Sprinkle a little lemon juice and wasabi on it before dipping it (just a little, please) in soy sauce.

The fish was cut whole for the two of us. Notice how the dressed fish was used as support for the sashimi. The skin was lter offered grilled around a short wooden brochette.

We were fortunate enough to find “botan ebi/large sweet prawns fresh with their eggs. two provided enough eggs for a single “botan ebi ko gunkan”.

Not an easy treat to find, as it must absolutely fresh. The eggs were sweet with not any disagreeable “fishy” background. By the way, this is the only sushi featuring the colour “blue” that comes to my mind!

As any botan ebi served fesh, the heads were served deep-fried later. Crunchy and delicious. Fine, I admit they would have come with all kinds of “decorations” in New York, but you would certainly not get them at the same reasonable price!

Of course we did have quite a few morsels I have described in other postings, but the last is wirth mentioning:
“Gyuu Aburi Menegi Nigiri”/slightly grilled prime beef topped with leek sprouts. That one is for the carnivores. LOL.

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

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Sashimi Set at Tomii

February 20, 2008 dragonlife 2 Comments

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

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

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Ankimo: Presentations

February 19, 2008 dragonlife Leave a comment

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I have already introduced the recipe for preparing Ankimo/Frogfish Liver (Japanese Foie Gras) in a precedent article.

Although there are very few variations possible from the basic recipe, Lindsay at DeLuscious Life will be glad to hear that there exist many ways indeed to present that celebrated Japanese culinary experience:

It could be the very traditional and simple manner of just serving it inside a lacquer bowl:

(Fuji Sushi, Shizuoka City)
Another very traditional way is to present it cut in round slices with ponzu, chopped thin leeks and “momiji oroshi/grated daikon with chili pepper”:

(Sushi tetsu, Shizuoka City)
As it is easy to shape, you could emulate Sushi Ko’s, Shizuoka City, creation:

Now, there is a slightly more complicated, if not tradtional fashion to prepare ankimo.
Suehiro Hamanako No Aji in Hamamatsu City cooks the ankimo again (after steaming it) in soy sauce, mirin and sake, and probaly one more secret ingredient, obtaining a great morsel reminiscent of real terrine or pate:

to be served as follows:

two diiferent tastes and aspects!

Ankimo is rapidly acquiring great popularity abroad, especially in the States where it is served in a traditional but definitely imposing way:

(Courtesy of Chuckeats.com)
or as a totally new gastronomic adventure such as “Ankimo with Plum sauce and Truffles”!

(Courtesy of Chuckeats.com)

Let’s seee if we can discover more!

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Sashimi set at Bu-Ichi (2)

February 12, 2008 dragonlife 3 Comments

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

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

Saba/Mackerel
“Mizutako”/A variety of octopus

Aji/Saurel & maguro/tuna

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

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Sushi Tetsu Ooshio Restaurant

February 10, 2008 dragonlife 2 Comments

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Every sushi restaurant worthy of its name will come up with a specialty or two making it worth visiting and introducuing to friends.
Well, in the case of Sushi Tetsu Ohshio Restaurant in Shizuoka City, almost next to the large Sengen Shrine (you could combine the two, actually), I was lucky as it was not one but two morsels out of the ordinary which will entice me to come again.
I have in my mind that Chuck and Foodhoe would be definitely interested!
As the third generation, Kazuhiro Ohshio, is also a blog and fishing devotee, I went as far as ordering the following dish by e-mail!

“Shirako Yuzu Kamayaki”/shirako/Cod Sperm Sacs cooked with Clams and mushrooms in a white miso-based bechamel inside a large yuzu/lime!
While I was waiying for it to be ready, I first oredered a plate of sashimi:

Hirame/Sole, Maguro/Tuna, Kuro Ika, Kuro Squid, and Aji/Saurel. Fine little morsels, I can assure you!
I could not resist ordering the Ankimo/Frogfish Liver when I saw it under the show window glass!

Simply served with ponzu, chopped leeks and momiji oroshi/grated daikon with chili pepper. Pefect!
I ordered the private brand sake, a junmai nama by Hana No Mai Brewery in Hamamatsu City, and exchanged a few words with Mr. Kazuhiko Ohshio, the second generation whose father first opened their restaurant about 56 years ago.

I actually noticed later they were also serving a kome/rice shochu from Shizuoka Prefecture from the same Brewery. I have rarely seen any Sushi Restaurant both serving a sake and shochu made in our Prefecture!

My “treat” finally came, and I slowly savoured it with the utmost concentration! What could I call it? A Japanese-style “vol-au-vent”? I simply will have to try and make it at home! Luckily the chef was kind enough to give me the recipe.
I did not have much time for that first visit, so I asked for my bill.
But I was asked to stay a few minutes to enjoy the “dessert” offered on the house to all customers at the end of their meal.

Now, I’m sure that even Chuck will feel he has to sample it!
You will not find this “nothing to get excited about” morsel in the chef’s words outside Shizuoka Prefecture: a mousse (according to the chef, although I would call it a blanc-mange) made with sake-kasu/sake, white lees collected after the sake is pressed, topped with Shizuoka wasabi pickled in sake-kasu and a sweet sauce again made with sake-kasu!
Problem is, as it is a seasonal recipe, it will not be served very long and I might have to wait until next year to savour it again!

Sushui Tetsu Ohshio
420-0862 Shizuoka City, Aoi Ku, Sengen Cho, 1-36
Tel.: 054-245-1381
Credit Cards OK
Business hours: 11:00~22:00
Closed on Wednesdays

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KUE: Fish Stocks Replenishing Success Story

February 7, 2008 dragonlife Leave a comment

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(Courtesy of Shizuoka Shinbun, Feb 7th, 2008)

For all the battering and criticism that Japan has to endure for being the largest consumer of fish in the World (which is not. Spain is the largest fish single-country consumer, and Europe eats 40% of the World total catch, and throws away more than 5 times the same amount of dead fish back into the sea.), it is way ahead of eveyone else when it comes to preserving and repleneshing fish stocks.

I’m proud to say that Shizuoka Prefecture happens to be the most active region in this country in that particular field. I’d certainly love to take some “people” to the Tokai Marine University Research Laboratories in Shimizu Ku, Shizuoka City! Did you know that Shizuoka Prefecture alone produces half of dried fish in Japan, including the most expensive such as “kinmeidai”, which can easily fetch over 50 US$ a piece, depending on the weight?

New Yorkers (Courtesy of Chuckeats.com) and Gastronomes all over the world, rejoice!
For the first time ever in Japan, “Kue” (Kelp Bass, Kelp Grouper, Saladfish, Epinephelus bruneus Bloch), a fish costing more than 10,000 yen (100 US $) per kilog, has been successfully bred in Omaezaki, in Western Shizuoka Prefecture!

Yesterday Governor Ishikawa (lucky one!) was offered kue sashimi and nabe yesterday by the Kue Promotion Association in Omaezaki (see pic above). About time permanent expats were allowed to run for local offices!

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Sushi Millefeuille

February 4, 2008 dragonlife Leave a comment

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(picture kindly provided by Mika who shared our dinner!)

As Chuck, Trine and Luxeat already know, you do not have to go to an expensive French restaurant to experience great gastronomic ideas.
One of the chefs at Sushi Ko Sushi Restaurant recently came up with his own interpretation of a famed French cake which has quickly gained popularity with all customers:
Sushi Millefeuille.
It consists of one layer of “shari/sushi rice”, one of “akami/lean tuna”, one of thin slices of cucmber, one of sliced avocado, one more layer of “shari”, the whole topped with “tobikko/flying fish roe”.
A couple stems of thin leeks for decoration.
The dressing consisted of mayonnaise mixed with wasabi on ponzu with a little “momijioroshi/grated daikon with chili pepper” on top for taste and effect.
Simple, tasty and reasonable!

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

Homepage (Japanese)

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Whale Meat (2)

February 1, 2008 dragonlife Leave a comment

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When I visited Parche Food Market inside Shizuoka JR Station to buy ingredients for dinner (my better/worse half having “ordered” a seafood Gratin), I thought I might as well as take a couple of picks to prove that whale meat is ordinary fare down here.

The whale meat had already gone, but whale bacon was still available.
Reading the label, it said the whales wre caught in Northwestern Pacific. Bacon is very popular here and can be eaten at izakaya.

Plenty of dolphin meat was avalaible. This particularly came from Gunma Prefecture.
Dolphin meat is regularly served at Primary School lunches in Shizuoka Prefecture. The meat comes from dolphins who were accidentally caught in nets, or culled because of growing numbers (like hunters do with deer in the US)

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Sushi Ko Sashimi Set

January 29, 2008 dragonlife 2 Comments

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

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

Homepage (Japanese)

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Sashimi Set: Cuttlefish/Ika

January 28, 2008 dragonlife 4 Comments

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Not a great picture, I must admit. But I was in hurry and had no time to arrange it on a plate before my wife jumped on it!
This is a Sashimi Set I bought at Parche Supermarket inside Shizuoka JR Station yesterday evening for less than 10 US$.
There was enough for 2~4 people. It includes all the edible parts of one “yari-ika”:
From top to bottom, left to right:
Tail “fins” slightly boiled, slightly grilled main body “cone”, main body “cone” raw.
Cuttlefish strips rolled with seaweed raw, “ika somen”/ main body cone cut in long thin strips raw, tentacles/”geso” raw.

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Suehiro-Hamanako no Megumi Sushi Restaurant

January 26, 2008 dragonlife 5 Comments

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No this is not the day’s laundry, but the skins of the fugu/globefish that had just been dressed yesterday by Ms. Yokota at Suehiro-Hamanako no Megumi Sushi Restaurant in Hamamatsu City!
The fish were caught in Hamano Lake in the morning, so one could not expect anything fresher!
Ms. Yokota has the government license to cut and dress fugu, and since I’m still alive this morning, I suppose it is the proof she is very proficient at her art!
Contrary to what many people think, she explained that it is not only the female fish ovaries that contain mortal poison but also the male fish liver. There are over 100 varieties of fugu/globefish in Japan and almost all of them are poisonous, so beware!

Incidentally the skin of the fish is edible and is usually served in thin stripes either raw with grated daikon or grilled on a stick.
But I had come mainly for the nigiri I had ordered over internet, served with thin leeks strips between the shari (rice) and neta (topping) with a little momiji oroshi/grated daikon with chili pepper. Bliss!

People tend to forget that fugu makes for a great treat deep-fried or as tempura. Just eat them with your fingers and suck on the bones!
Simply extravagant morsels with sake!
Suehiro-Hamanako no Megumi is becoming a favourite place of mine. Pity it is so far from Shizuoka City!

Well, I had not come for the globe fish only, although an all-fugu menu is available.
Ms. Yokota also prepares some great Japanes Foie Gras/Frog Fish Liver/Ankimo, and I had also ordered beforehand.

It came with an interesting variation as the chef, after having steamed it in sake in the traditional way, further simmers it in mirin, soy sauce and what else. The latter should be even easier to eat for expats!

Being in Hamamatsu City and near Hamana Lake, I had to taste the local Anago/Conger Eel sushi: so sweet and melting!

Ms. Yokoto knowing I was coming made sure I could choose from Shizuoka Prefecture sake.
She certainly did not disappoint me:
Garyubai by Sanwa Brewery, Shimizu Ku, Shizuoka City.
Kaiun by Doi Brewery in Kakegawa City.
Den-Ichiro by Kokkou Brewery in Fukuroi City.
Jizake Kobo by Morimoto Brewery In Kikugawa City.
I chose the latter, a hearty shiboritate genshu with a strong alcohol content. Perfect with grea sushi!

SUEHIRO-HAMANAKO NO MEGUMII AJI
Hamamatsu City, Naka Ku, suyama Cho, 360-6
Tel.: 053-452-6288
Business Hours: 11:30-13:30＆17:00-22:00
Closed on every Wednesday and second Tuesday

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Sushi for Vegetarians & Vegans (2)

January 22, 2008 dragonlife 2 Comments

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Here are other very typical examples of sushi fit for Vegetarians and even vegans!
So next time you are planning to eat sushi, come armed with your knowledge and tease your favourite sushi chef with it!

Top picture:
From right to left, top to bottom:
Yuuba (tofu sheets), Takenoko (bamboo shoot), Myoga (ginger sprout), Gobo (burdock roots)
Ki no mi (leaf vegetable variety), Awafu (cooked tofu), Kamo Nasu (pickled eggplant/aubergine variety), Hakusai Maki (Chinese cabbage roll)

From top to bottom:
Sugiku no Ha Maki ((pickled chrysanthemum plant roll), Kabu Tsukemono (pickled turnip), Takenoko (bamboo shoot)

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Sushi for Vegetarians & Vegans (1)

January 19, 2008 dragonlife 2 Comments

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Although I’m not a vegetarian nor a vegan, I do understand the needs of people with different regimen and always try to inform them about gastronomic options available in Japan and Shizuoka Prefecture.
Now, sushi for strict vegetarians or vegans exist as sown in those two pictures I took yesterday in a very small but famous Sushi Restaurant called Sushi Iroha in Iwata City, south of Toyoda JR Station.

The picture above features vegetables all grown in then neighbourhood Which were first cooked or/and marinated:
From left to right and top to bottom:
Konnyaku/Devil’s Tongue Yuber Paste (nigiri)
Celery marinated in Amazu/sweet vinegar and Umeboshi/salted Japanese plum (nigiri)
Shiro Negi/white leek (nigiri)
Na no hana/Rape Blossoms (nigiri)
Gobo/Burdock Roots (nigiri)
Satsuma Imo/Yams (gunkan)
Daikon/Japanese Long Radish (gunkan)

Next I was served a sublime creation concocted with Ebine Imo/Ebine Tuber served mille-feuilles style intersped with sushi rice and presnted with dashes of olive oil, seame oil/goma abura and soy sauce/shoyu.

Look forward to reading Part 2!
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