Tag Archives: sashimi

Sushi: Dinner at Sushi Ko (December 2013) in Shizuoka City!

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Chef Kenta Birukawa/尾留川健太さん

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

I don’t really have to introduce Sushi Ko in Aoba Street, Aoi Ku, Shizuoka City and its main chef, Chef Kenta Birukawa/尾留川健太さん!
So what did we have last night?

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Negi toro snack to accompany the first drink!

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Sake brewed by Fujinishiki Brewery in Fujinomiya City: Junmai Ginjyo nama, Sushi Ko Edo no Kaori!

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We asked Chef Kenta Birukawa/尾留川健太さん to prepare a whole filefish called Umazura/Horse Face!

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O-tsukuri-style sashimi Plate with scallion!

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Just wrap the sashimi around the scallion!

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And dip them in a sauce made the live fish liver!

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Chef Kenta Birukawa/尾留川健太さん kept some of the sashimi and liver to make those beautiful nigiri sushi!

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And we had the cheeks of the fish deep-fried!

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3 different fish zuke (marinated) set!

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Buri/Amberjack!

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Akami/Lean tuna!

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Salmon!

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Japanese foie gras/Ankimo/Frog fish liver!

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Shiokara/Pickled cuttle fish for the dragon!

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Hotatae/Scallop nigiri!

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Amaebi/Sweer Shrimps!

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Negitoro maki!

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Grilled watari gani crab miso!

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Chawan Mushi/Japanese-style steamed salted pudding!

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Tamago Yaki!

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And complimentary strawberries!

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

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 Nishiki Izakaya in Shizuoka City!

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Service: Kind, friendly and attentive if a bit shy
Facilities and equipment: Very clean overall. Excellent washroom
Prices: Reasonable
Strong points: Higher-level izakaya gastronomy. Superb fish, local for most. Great sake and shochu list.

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I have known Chef Yoshiyuki Nishitani for quite some time, back to the years before he decided to fly on his own wings.
It didn’t take im much time to create himself a niche in the highly competitive izakaya scene in Shizuoka City.

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Nishiki is a little away from the nightlife hubub of Shizuoka City in Aoi Ku acoss the Showa Street and is cozy with a single long counter propitious to a rich conversation with your neighbors and the chef.

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I will have to taste those Kansai-style oden next time as I had little to spare on that particular visit!

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There are plenty of sake at Nishiki, including local ones, so I treated myself to a small bottle of Shosetsu brewed by Kanasawagawa Brewery in Yui, Shimizu Ku, Shizuoka City!

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I was given a great snack of re sweet potato and edamame salad while my sashimi plate was being prepared!

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The little detail that makes you feel welcome!

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The sashimi plate!

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Tachiuo Aburi/Seared Scabbard Fish!

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Isaki/Chicken Grunt (it’s a fish!)

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Kanburi/Winter Amberjack from Northern Kyoto, the only fish of the day not from Shizuoka!

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Madago Octopus!

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Mebachi/Big-eyed Tuna

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Great attention in small succulent details!

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Winter Amberjack under skin toro!

And how much did I pay for the sashimi plate, the tidbits and the sake?
24 US $/20 Euros!
At thei level of freshness, quality and variety, izakaya and restaurants in bigger cities will be hard put to serve the same as such a reasonable price!

NISHIKI

Chef: Yoshiyuki Nishitani/西谷喜幸さん

Shizuoka City, Aoi Ku, Tokiwa-cho, 2-2-1, Livenet Aoba, 1F
tel.: 054-251-7991
Opening hours: 17:00~02:00
Closed on Tuesdays

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 Video Report: Ekimae Matsuno Sushi in Shizuoka City!

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Service: Very friendly, attentive and informative
Facilities: Overall clean if a bit old-fashioned
Prices: Reasonable
Strong points: Mainly local fish and seafood. Local sake. Always ready to improvise!

Showing the access right across form Shizuoka JR Station north exit

We here in Shizuoka are not The True World Foods or Tsukiji!
Mr. Andrea Petrini, can you hear me? Ou m’entendez-vous?

Showing the sake and display window.

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In shizuoka one does not need spend untold amounts of money or eat cheap sushi at crowded places to savor truly local, hyper fresh sea products and this accompanied by some of the rarest and best sake in Japan.
just get off Shizuoka JR Station from the north exit and you will find Ekimae Matsuno Sushi Restaurant just beyond Matsuzakaya Department Store on your left hand side.

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This venerable institution has been standing on the same spot since well before the WWII and has always boasted more local fish served than anywhere else.
It does not need to show off or take grand airs but still has the courage to declare the restaurant as a non-smoking haven!

Showing the trumpet fish and the first sashimi plate

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For once this shirako/白子/male cod sperm/milt sacs were not from Shizuoka but all the other fish I sampled were!

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The above shirako was served to accompany a superb sake by Kokou Brewery (Fukuroi City)
At 16~17 degrees it is a ginjo genshu bottled in October 2013. V\beautiful nuttey taste withhints of dark chocolate and coffee beans!

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My first plate of sashimi consisted of from bottom to top and left to right:
Seared Scabbard Fish/Tachiuo aburi/太刀魚炙り (also called Largehead hairtail or Cutlass Fish.
-Ara/Sawedged Perch/アラ
Kihada/黄肌/Yellowfin Tuna
Yagara/Trumpet Fish-Cornet Fish/ヤガラ

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Trumpet Fish!

Muro aji/Bleeker’s sashimi plate!

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The next sashimi plate was Muro Aji/Bleeker/ムロアジ, a variety of Horse Mackerel!
It was serve both as normal sashimi and tataki/Japanese tartare!

The Master of the House at work!

The nigiri sushi and dessert!

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Then it was the turn of nigiri sushi!
From left to right:
-Kihada Akami/金肌赤身/Yellowtail lean part
Hooboo/魴鮄/Spiny Red Gurnard
Ma Aji/真鯵/Japanese Jack mackerel
Kohada or the skin and flesh of konoshiro/小肌/Dotted Gizzard Shad
Oori Ika/障泥烏賊/Bigfin Reef Squid

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Anago/穴子Conger Eel!

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Home-made chestnuts yokan/Japanese jelly, marinated ginger and finely chopped takuan/pickled Japanese daikon!

The maki/sushi rolls to finish!

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Negitoro Maki/ネギトロ巻/Scraped tuna with chopped scallions!

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Kampyou maki/干瓢巻/Dried shavings of calabash/gourd

See you there!

EKIMAE MATSUNO SUSHI/駅前松乃寿
Shizuoka Shi, Aoi Ku, Koya Machi, 3-3 (Just in front of Shizuoka JR Railway Station
Tel.: 054-252-0123
Business hours: 11:00~21:00
Closed on Wednesdays and 3rd Tuesday
HOMEPAGE (Japanese)

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

Japanese Izakaya & Seafood Restaurant: Senbon Ichi in Numazu City!

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Service: Shy but attentive and kind
Facilities: Traditional but very clean. Very clean washroom.
Prices: Reasonable
Strong points: Local fish directly from the harbor. Excellent local sake list

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Senbon Ichi is a very traditional Japanese izakaya which specializes in fish as it is located in the middle of Numazu City fishing harbor, a major in Japan that Tokyo couldn’t do without!

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The draft beer served there, although not by a Shizuoka Brewery, is brewed in Shizuoka Prefecture!

As the Numazu harbor has been recently completely renovated I paid it a short visit before planning a longer one for an extensive report. I still took the time to eat lunch at Senbon Ichi (which has two establishments under the generic name of Minato Ichi/湊一).

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I want this poster of all the fishes caught in Japan!

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At lunch time the main dining room is non smoking. Take a seat near the windows and you shouldn’t be affected by the smokers at the counter!

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Great take-out deep-fried seafood available at reasonable prices, too!

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Very good point in their favor: they serve no less than 14 local sake!

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We decided to order the two specialties of the season and share them!

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Dragon ordered the sakura ebi kakiage donburi/sushi rice top with deep-fried cherry shrimps, the specialty of Shizuoka!

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A real beauty and plenty of it!

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I pinched a few to eat with the beer! Great snack, I assure you!

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The interesting thing is that there is a layer of grilled horse mackerel under the shrimps!
Actually Dragon was also provided with hot tea to mix it with some of her donburi for a great o-cha-zuke!

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As for me, I ordered a sushi donburi topped with local fish and seafood only!

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A photograph for my gastronomic collection!

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Raw shirasu/sardine whiting, sardine, horse mackerel, negitoro/grated tuna!

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Amberjack and a rose of tuna!

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Tamagoyaki, seabream and prawn!

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You will find a layer of finely chopped dry seaweed between the sushi rice and the sashimi!
So healthy!

SENBON ICHI
410-0845 Numazu City, Senbon Minato Cho, 101, 3rd and 4th F
Tel.: 055-952-0025
Fax: 055-952-0022
Opening hours: 11:30~14:30 (11:00~15:30 on week-ends and National Holidays), 17:00~21:30
Closed on Tuesdays (except on National Holidays)
Groups up to 80 OK
Credit cards OK
Free taxi service for groups of 7, 9 or 14 from and to Numazu, Katahama and Mishima JR Stations upon phone bookings!

RECOMMENDED RELATED WEBSITES

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: 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!
-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

Japanese Izakaya: Hinayaoshi in Mishima City!

IZAKAYA RANKING: +3
Service: +3 Very friendly and attentive
Facilities: +3 Overall very clean. Beautiful washroom
Prices:+1=+2 Reasonable
Strong points: Sake, Shochu, Umeshu, local seafood, yakitori

See “Izakaya Ranking” system at bottom of article!

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Chef Nobeteru Oota/太田のべてるさん opened Inayoshi 12 years ago in Mishima City and moved it to its present location 6 ears ago 7 minutes walk from Mishima JR Station south exit.

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Even after 6 years of constant cooking and serving the place is spotless clean!
When you realize he has only his wife and sometimes his mother-in-law to help, Nobeteru must be extremely busy morning to night ordering, buying and taking back home the day’s fish, vegetables and what else!

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With an incredible ist of 50 sake including about 25 from Shizuoka Prefecture, an unending list of shochu (even some featuring Shizuoka!), awamori and umeshu, this must be the place to go drinking in the east of the Prefecture,
You will soon understand how the place is so deservedly popular as it is full by 6:30 pm! Make sure to reserve beforehand!

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The sashimi is simply first-class and would be impossible to pay in Tokyo as the fish comes directly from the major fishing harbors of Numazu City, Shimoda City in Izu Peninsula! The plate above even includes rare Shizuoka Botan ebi/large sweet prawn and Tobiuo/flying fish from Shimoda! Moreve,r Nobeteru makes a point, even when the place is full, to introduce each fish and its origin to each customer!

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This time we sampled only tsukune/chicken balls and shiri/chicken tail, but you must come again just for the yakitori!
Actually it would be hard to try everything the first visit so be warned!

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The raw fish is extraordinary and the cooked fish sublime such as the “negima” above with tuna and amberjack served with yuzu koshio and grated daikon and ginger!

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If you like tofu you must ask for agedashi dofu, a must-try japanaese delicacy!

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The soup is just perfect! No wonder that in these times of economical crisis the establishment is full with local regulars!

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Seafood and vegetables steamed in Seikyou Miso! The wife will first open it for you, eventually let you take a photograph and mix it for you!

This was our first visit, but since it is so worth spending on a train ticket expect more articles soon!

HINAYOSHI Sakakura
411-0036 Mishima City, Ichi Bansho, 3-22
Tel.: 055-991-7171
Opening hours: 17:30^23:00
Closed on Sundays
Reservations a must!
Credit Cards OK
Parties for 4 to 18 guests welcome!
Full courses from 3,500 yen
Menu a la carte available and immense drink list!

IZAKAYA RANKING SYSTEM
IZAKAYA RANKING:
+1 ought to be visited at least once
+2 could be become a regular visit
+3 must visit!

Service:
+1 standard
+2 pleasant
+3 very good

Equipment & Facilities:
+1 standard
+2 excellent
+3 Superb

Prices:
+1 cheap
+2 slightly expensive but good value
+3 expensive but good value

RECOMMENDED RELATED WEBSITES

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: 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!
-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 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

Vegan Sashimi at Yasaitei in Shizuoka City (April 2012)!

Service: Excellent and very friendly
Facilities: Very clean, Beautiful washroom
Prices: reasonable
Specialties: Vegan and vegetarian Cuisine, Izakaya gastronomy, local products, oden. Good list of sake, shochu. Wines also available.

With the warm days coming quickly one is always in search of refreshing food and drinks.
Fortunately in Shizuoka City this is not a problem at all with the abundance of vegetables!

Yasaitei, like many izakayas in Japan, puts salt in front of their entrance to ward off evil spirits.
They even asked a oni/goblin to look after them!

A single look at the counter will let you know you have entered vegan and vegetarian heaven although the food is designed for all tastes and priorities!

Although you might have to check the dashi, the first snack coming with my shochu (shochu is vegan by the way!)! People with special priorities will appreciate!

Thick boiled wakame seaweed and new bamboo shoots o-hitashi/japanese-style appetizer!

The main attraction of the day: Vegan Sashimi Plate conceived with local vegetables!

The dressing is made of sesame oil, salt and red miso paste only, so no problems!
Now what did the plate consist of?

“Cindy” orange tomatoes (very sweet) and ice plant.

Small red radish and red pimento.

Juicy and mild daikon on shiso leaves.

Crunchy and juicy cucumber and mini tomatoes.

And finally chopped red onion giving support!
So tasty and healthy!

To be followed…

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 + 14 at tables
Set Courses: 3,000, 4,000, 5,000 yen
Individual orders (carte) welcome
Parties welcome
HOMEPAGE (Japanese)
Smoking allowed

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