Tag Archives: Japanese Fish

Sushi Design by Chef Kenta Birukawa at Sushi Ko in Shizuoka City!


Picture: Camille Oger

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

The other day I had the pleasure to introduce my new friends Camille Oger and Julien Morelo to my favorite sushi restaurant, namely Sushi Ko in Aoba Park Street in Shizuoka City to show them what their Chef, Mr. Kenta Birukawa/尾留川健太さん was able of! Mind you, Mr. Birukawa is not anybody as he was elected one of the best 10 sushi designers in all Japan by his own peers last year!
Actually I was lucky to have Camille around as she is a professional journalist and her photos were of an inestimable help in the end!


Picture: Camille Oger

Chef Mirukawa is especially celebrated for his “Sushi Millefeuille”!
I asked him to devise one for us and he came with “Roses Millefeuille” made of sushi rice, cucumber, akami (tuna), avocado, sushi rice, katsuo bushi, shiso, the whole topped with three roses made of akami tuna, salmon and kampachi/amberjack!


Picture: Camille Oger

Actually, one of our two lady neighbors was celebrating her birthday! Upon seeing our Millefeuille she asked Chef Birukawa to design one as a Birthday Millefeuille!
Chef Mirukawa was only too glad to oblige!

Here is another sample of Chef Birukawa’s Millefeuille!


Picture: Camille Oger

Next we asked Chef Birukawa to prepare us a “Rainbow Roll”!
Camille did a great work taking pictures of every step!
The above picture is the first step: preparing the ingredients.


Picture: Camille Oger

Second step!


Picture: Camille Oger

Rolling the whole carefully…


Picture:Camille Oger

Rolling…


Picture: Camille Oger

Rolling…


Picture: Camille Oger

Almost there!


Picture: Camille Oger

A lot of care at the end…


Picture: Camille Oger

Rolled!
Next the cutting!


Picture: Camille Oger

Et voila!

It was not all millefeuilles and rolls. We also had a beautiful kawahagi o tsukuri/filefish sashimi plate!

You roll the thin slices of fish around a few pieces of thin leek and dip the whole in a sauce made with the raw liver of the fish!


Picture: Camille Oger

Chef Birukawa had kept a few pieces apart to make this beautiful filefish nigiri with its liver on top!

And we had its deep-fried cheeks later!

We had more sashimi including the hirame/sole above!

And also this beautiful lightly seared kinmedai/golden eyes seabream!

Special service: daikon and botarga/mullet roe/karasumi sandwich!

Among the many nigiri, I had my friends discover magurozuke/marinated tuna!

A Shizuoka specialty: Shirasu/sardine whiting!
Raw and fresh it is very difficult to eat outside Shizuoka Prefecture!

As a gunkan/mothership nigiri with chopped leeks and grated ginger!

Or as a mini nigiri!

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

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

Japanese Fish Species 1: Fat Greening-Ainame-鮎魚女

Ainame/鮎魚女/Hexagrammos otakii or Fat Greening is a truly Japanese seasonal fish, which has become a rarity as it lives only around the Japanese archipelago along rocky shores in water comparatively high in salt (some are also found around the Korean Peninsula).
Luckily enough it has been raised successfully in the Western part of Shizuoka Prefecture for the last few years.
Its rarity is caused by its popularity with anglers and its very fine taste.
A cousin of the rock fish, it is called many other names such as Aburako, Aburame and when young, Kujime.
The best season is in May and June. As it lay eggs in Winter, the taste loses its appeal.

It is a real morsel to be enjoyed in many ways:

As sashimi, even its skin is edible!

It makes for superb sushi nigiri!

Like any great white-fleshed fish, you must sample it in karaage/deep-fried!

The same karaage can be then marinated!

Another great way to enjoy it is to cook it as Japanese nimono, either slowly simmered or steamed and served with a soy sauce, sake and mirin sauce!

Of course it makes for a supreme delicacy “poele” in French or Italian gastronomy!

RECOMMENDED RELATED WEBSITES

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