Tag Archives: レストラン

Sashimi: Shizuoka Local Fish at Uosei in Heda, Izu Peninsula

Just came from another visit in Izu Peninsula!
This time another two and half hours car trip took us to Heda, a harbor part of Numazu City at the Western top of Izu Peninsula across from Mount Fuji.

Although a small harbor, Heda is well-known for one seafood I’ll introduce later!
We were not very fortunate today as the skies were overcast. By fine weather you can admire Mount Fuji in its full splendor just through the narrow gullet leading to the harbor waters.

No, this was not freshly caught from the sea!
Izu Peninsula is celebrated for its dried fish/himono/干物!

Here is the place we chose to have lunch.
Can you see the big crab?

The speciality I was talking about: Takaashigani/Long-Legged Crabb/高足蟹!

For a closer view.
These are small to medium-sized specimens.
Takaashigani is the largest crab in the world and it is caught only in Suruga Bay!

Now, this is the real size.
The pincers’s full length is over 1 metre each!

As we came there for work, we skipped the Takaashigani Lunch Set, which simply too big and opted for two different local sashimi lunch sets!

I chose the above: Amaebi/Sweet Shrimps/甘エビ, maguro/tuna/鮪, ika/cuttlefish/烏賊, and aji/hose mackerel/鯵.

My friend chose the single fish sashimi lunch set featuring horse mackerel!

For a side view!
There is need to say that the fish was freshe than anywhere else!
I was about to forget: and so delicious!

Moreover, Heda is worth a visit for its touristic charm!
Can you see the “torii/鳥居” in the distance?
A torii is a gate found at the entry of Shinto Shrine.

Beautiful, isn’t it?
This the torii of a Shrine called “Murokuchi”
The Shrine is there for the safety and prosperity of the local fishermen and households!

Do visit after a nice walk along the small beach or through the pine grove!

UOSEI
410-3402 Shizuoka ken, Numazu City, Heda, 580
Tel.: 0558-94-2114/0558-94-2598
Open from lunch to dinner

Access: Train & Bus= change trains at Mishima JR Station and go to Shuzenji. Get off at Shuzenji Station and take a bus to Heda.
By boat: Take a bus from Numazu JR Station to Numazu harbor and board one of the regular ships.
By Car Ferry: Board at Shimizu harbor and land at Doi, then drive to Heda.

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Shizuoka Marine Products at Sushi Ko: Seabream and Cuttlefish

Left: Tennen Madai/天然真鯛/Wild Red Seabream
Right: Aori Ika/障泥烏賊/Bigfin Reef Squid

Last night I had another occasion to visit my favorite Sushi Restaurant Sushi Ko in Aoba Koen/青葉公園/”Green Leaves Park” in Shizuoka City.
I go through many of my own traditional enquiries before choosing my morsels, and one of them is to find out what is on the “sashimi menu of the day”!

This was when I noticed two items labeled “Tennen/天然, meaning “natural/wild” from Shizuoka Prefecture, more precisly from the Suruga Bay:

Madai/真鯛/Red Seabream (English information, Japanese information)

The fish is not only served as sashimi, but being very fresh (actually alive in a tank at Sushi Ko!), it is also served with its skin in aburi/炙り/grilled style!
The flesh is extremely tender and almost sweet. No wonder it is so prized in Japan!

Aori Ika/障泥烏賊/Bigfin Reef Squid (English information, Japanese information)

Sushi Ko serves it in strips that have been indented at regular spaces for an easier bite and for a better exposure to taste.
The cuttlefish is in fact easy to chew and very tasty!

Notice the edible perilla/shiso/紫蘇 flowers and garted wasabi from Shizuoka, too!

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)

Sashimi Plate at Tomii (’09/06/22)


The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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TOMII-09-06-22

Just came from a “quick fix” at Tomii as I was too hungry to continue work! (I’m back at the office right now!)

Just ordered “o-tsukuri/Sashimi plate” as the calories are non-existent (the Missus is preparing dinner!).

FRom top clockwise:
-Madai/Japanese Snapper species
-Aburi Tachiuo/lightly grilled Scabbard Fish
Note the shiso/perilla flowers in between!
-Hata/Grouper
-Murasaki Uni/Violet Sea Urchi from Aomori Prefecture
-Hamo/Pike Conger Eel, lightly boiled
-Aka Ika-Kensaki Ika/Red cuttlefis-Squid
In the middle:
-Mebachi-maguro/ig-eyed Tuna Akami/lean part

I honestly wisjh you were all here!

Ekimae Matsuno Sushi (revisited)


The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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matsuno-2008-11-10c

As the grotty weather last Sunday prevented any cricket to be played, I just went to do some “work” at my classroom. When lunch came, I decided it was about time I paid a visit to an old favourite sushi restaurant of mine, namely Ekimae Matsuno Sushi in fornt of Shizuoka City JR Station.
They do make a point to serve local fish whenever practical and last Sunday was no exception!

matsuno-2008-11-10b
The “snack” served with the sake (See below article) from Yoshiya Brewery in Shizuoka was “Seguro Iwashi”/”black back sardine”, a succulent fatty fish in season.

matsuno-2008-11-10c
The “sashimi no moriawase”/sashimi plate were all fish (as well as all other fish cited in this article) brought from Yaizu Harbour in Central Shizuoka Prefecture:
From left to right:
-“Akami”/tuna lean part
-“Yari Ika”/cuttle-fish (calamari)
-“Kawahagi to Kimo”/filefish cut in thin strips and mixed with its own liver. Sweet dipped in a mixture of three different miso paste rice vinegar!
-“Bora”/mullet. So fresh there was no need for soy sauce. Just a little “yuzu”/ime juice was perfect!

matsuno-2008-11-10d

The chef recommended a couple of seasonal morsels:
the first one, above, was “Tachiuo Aburi”/scabbard fish lightly grilled on one side. Just a little salt, wasabi and lime juice. The meat melts away between your teeth!

matsuno-2008-11-10e
The second one was “Houbo”/blue fin robin. Tender and sweet!

matsuno-2008-11-10d_0001

As for dessert I asked for “Tamagoyaki”/Japanese omelette (not shown) and “Kanpyou Maki”/dry gourd shavings maki!

Here are my tastig notes for the sake:

Yoshiya Brewery (Shizuoka City): Chuumasa Junmai Ginjo
Alcohol: 15~16 degrees
Contents: 300ml
Bottled: April 2008

Clarity: Very clear
Colour: Transparent
Aroma: Dry, light and fruity: Pineapple, ricey
Body: Velvety
Taste: Short tail. Junmai tingle. Complex. Fruity: Pineapple, almonds, nuts, coffee beans.
Nice acid finish with bitter chocolate, coffee beans and banan.
Turns drier with food with a strong comeback by coffee beans and almonds, although it did surprise me with a sweetish finish at times.

Overall: A “Shizuoka Type” Sake.
Very elegant, pleasant and easy to drink.
Great with sushi and sashimi.
Strong character and many facets revealed all way through.

Ekimae Matsuno Sushi
Shizuoka City, Aoi Ku, Oyuki Cho, 9-3 (just across from Shizuoka JR Station North Exit after Matsuzakaya Dept)
Tel.: 054-2510123
Business hours: 11:00~21:00
Closed on Wednesdays
Credit Cards OK
HOMEPAGE (Japanese)

Tomii: Sashimi Sets


The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Last Friday, I finally kicked myself into visiting my favourite Japanese Cuisine Restaurant after a long absence, namely Tomii. As I had a couple of commitments later in the evening I opted for one of their renown sashimi sets.


As I had come early enough, I had all freedom to take a couple of pics of the chef at work!

As shown on above picture, the sashimi set I was served consisted of:
Makogarei/Halibut Variety (on a shiso leaf), Hamo/lightly boiled pike conger eel (decorated with shiso flowers, Rowena!), Akami/lean tuna, Madai/seabream, Uni/Sea Urchin and Aka Ika/red cuttlefish.


I was still a bit hungry and espied the Gyuusashi/Raw beef on the menu!

I just could not resist it!
Served with two small plates of soy sauce, some grated ginger, grated garlic and thinly chopped thin leeks, a pure delice!

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
HOMEPAGE

Sushi Ko (revisited): Sashimi and Sushi


The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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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)

Douman Crab at Suehiro-Hamanako No Megumii Aji Sushi Restaurant


The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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“Douman” is the name of a very rare crab of fairly large proportions exclusively caught in Summer in Lake Hamana, Shizuoka Prefecture.
Fishermen will be lucky if they manage to find 2 or 3 specimen caught in their nets in a single day for the whole lake!

It has become one of the symbols of the area as demonstrated by the rice/kome shochu of the same name brewed by Hamamatsu-Tenjingura Brewery/Distillery in Hamamatsu City.
Consequently only a few privileged establishments may serve it from time to time.
One such place is Suehiro-Hamanako No Megumi Sushi Restaurant, a little secret place of mine.
As introduced in other articles, it is tucked away from the city bustle south of Hamamatsu JR Station.

I make a point to reserve a seat or two before I visit them as hey will make sure to keep a bottle of Shizuoka Sake just for me.
Last Friday, they just happened to have an excellent bottle from a favourite Brewery of mine, namely Hatsukame in Okabe Cho.
That particular brand, called “Fujisan”, is a honjozo made with rice from Toyama Prefecture and yeast from Shizuoka Prefecture, perfect in summer with sushi and seafood!
Light food was on order as it had been an excessively hot day now that the rainy season is finally off our heads.

Pickled myoga, and ham and avocado salad were perfect with the first couple of glasses of chilled sake.

With a kitchen conveniently closed away, Suehiro has the knack to serve the right mixture of sashimi, sushi and cooked fare which ensures you will not leave the place worrying about a still empty stomach.
Mind you, this is an expat notion which does not count for the Japanese habit to visit at least two or three different places in the same night.
We opted for some akami/lean tuna and suzuki/seabass sashimi and a plate of Hamana Lake prawns deep-fried inside Spring rolls.

Finally we were ready for the Douman Crab!
My friend took the opportunity to order a glass of shochu of the same name while I gamely took care of the sake.
In Hamamatsu City they just serve it steamed as it is without any dressing or seasoning.
And our half (can you imagine the price of a whole one?) did not need any whatsoever. It came very full of so soft, tasty, even sweet meat that you naturally take your time savouring a little at a time with chopsticks. Forbid a fork or spoon!
I’m afraid this will be my first and last time I experience such a delicacy. That is unless Suehiriro calls me (and other customers?) next time they chance upon one (two would be impossible, so do not plan a party!)

We still hjad one more morsel before we left for the Liquid Kitchen, a bar held by a cricket friend of mine: Hamana Lake anago/conger eel and ikura/salmon roe sushi.
As this restaurant always comes up with local delicacies on a purely seasonal basis, I wonder what will compel me to visit it again!

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
HOMEPAGE (Japanese)