I wrote this posting separately from the one introducing the vegan sushi plate the Missus and I shared at Sushi Ko, Shizuoka, last night so as not to confuse friends with different culinary priorities!
As I explained in the vegan sushi posting, Sushi Ko might not be the most expensive or sophisticated sushi restaurant in our Prefecture but you get the best food at the best price.
It certainly makes for far better value than some vaunted establishments in Tokyo or New York where you pay ridiculous prices for tiny pieces of art in outrageously expensive surroundings!
Moreover, Mr. Oda is one of those very few true chefs who take pleasure in tackling any challenge thrown at him by customers.
Owning a website of his own and knowing I’m more than amenable with his taking pictures of the food I order, we have this great deal of being offered even better presentation!
When it comes to sashimi, Mr. Oda always makes a point to introduce the seasonal fish of the day on a separate board for all to see, meaning that they will not be always available as contrary to the other possible orders written (with their prices!) on small wooden boards hung on the wall above the counter.
There were too many fish to choose from, but the help of Mr. Oda, we chose the following:
Above: Meji maguro Akami/Lean part.
Bottom: Aori Ika/Bigfin Reef Squid.
Can you see the freshly grated Shizuoka wasabi shaped into a green leaf?
Above: Ooma Honmaguro/Ble Fin Tuna from Ooma in Aomori Prefecture, O-toro
Below: the same, chu-toro.
The chrysanthemum is edible.
Above: Meji maguro o-toro
Below: Kinmeidai/Seabream/Great Alfonsino from Izu Penisula in Shizuoka Prefecture.
No need to say that all sublime morsels!
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Credit cards OK
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