Tag Archives: Sushi Ko

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

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Shizuoka Sushi Restaurant: Sushi Ko (revisited)


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

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Last Thursday, as I had to atone for some somewhat egoistical pleasure-seeking, I took the Missus to our favourite Sushi Restaurant in Shizuoka City, namely Sushi Ko,located along Aoba Park.


Although we did order the inevitable favourites, “katsuo/bonito” sashimi, “Shirako to Ankimo/Combination of Cod Sperm sacs and Frogfish/Monkfish liver”, “Pon Kara Maguro/Deep-fried tuna cubes”, “Shishamo/Spirinchus lanceolatus”, “Hotate/Scallops”, “Maguro Zuke/Marinated Tuna sushi”, and “Amaebi nigiri to Shiraebi Gunkan/Sweet shrimp and white shrimp sushi”, the star of the day was “Kawahagi/Filefish”!

The chef took a splendid live specimen (see top pic) just caught off Mochimune coast in Shizuoka City out of the “aquarium” and proceeded to serve the complete fish in three different manners:


“O-Tsukuri”:
After having taken away the inedible skin, the chef first cut the fillets into very thin slices to be served with thin leeks and dip sauce made of ponzu mixed with the fresh liver of the same fish. As now is the best season, those comparatively thin fish come up with enormous livers!


“O nigiri”:
The chef managed to keep four slices aside to prepare nigiri with the fish flesh topped with a piece of its liver, some “momiji oroshi/grated daikon with chili pepper” and seasoned with ponzu!


“Kara age”:
The “cheeks bones” with their meat were last deep-fried and served as they are with some lemon. Simple and great!
All this with one single fish!

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)

Sushi Ko: Sashimi and Sushi (revisited)


The Japan Blog List

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

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Thursday! If everything goes well (Rowena, don’t start shooting!) t means eating out with the Missus.
Well, no surprise at all, as she requested we visited that (ver) old favourite of ours, namely Sushi Ko Restaurant in Shizuoka City!
No need to explain anything. Let’s keep to the basics and explain some of the morsels we ordered (not all, as it would become a boring repeat!).
Above is “Ika Somen/cutte fish cut very thinly, hence the name “somen/thin noodles”. The cuttle-fish variety is “Yari Ika/Halberd cuttle fish or calamari in Italian”.

“Sanma/mackerel pike”, a seasonal fish, although tis particular one came from Hokkaido. We shall have to wait until September for the Shizuoka specimen!

“Shima Aji/Saurel variety”. Another seasonal fish. Almost sweet!

We could not resist from ordering that very special maki/roll: “Piri kara hotate maki/hot scallops roll coated with “tobiko/flying fish roe”. That one is for you, Allison!

Finally, my favourite (my wife tends to shun it!): Japanese Foie Gras/Ankimo-Frogfish Liver!

Naturally I will spare you such details as French Chardonnay wine for the Missus and Shizuoka sake for me (I know, I know…). If you come to shizuoka,make a point to contact me! 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 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

Sushi Ko Revisited


The Japan Blog List

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

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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!

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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!

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

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

Sushi Ko Morsels


The Japan Blog List

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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!
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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.
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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.

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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”.
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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!
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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!
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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

Homepage (Japanese)