Sushi Lunch at Uogashi Nagarezushi in Fujieda City!

UOGASHI-FUJIEDA-2

Service: busy but friendly
Equipment and facilities: Overall very clean. Excellent washroom. Non smoking
Prices: reasonable
Strong points: great choice and fast service

If you are in a bit of a hurry but still are hungry Fujieda Station is a practical place to enjoy some reasonably-priced but still tasty sushi.
Uogashi Nagarezushi is located on the second floor of OLE Building just beside Fujieda Station south exit!

UOGASHI-FUJIEDA-3

It is a fairly big place but seats are sufficiently separated for necessary privacy.
This is a “nagaraezushi”, that is a system where orders are coming to your table via a computer service. Very quick and efficient and the staff will come regularly to collect away your empty plates.

UOGASHI-FUJIEDA-4

Plenty of top-class local sake!

What did we have, then?

UOGASHI-FUJIEDA-5

Whale/kujira/鯨 nigiri!

UOGASHI-FUJIEDA-6

A set consisting of horse mackerel/aji/鯵 prepared in four different manners!

UOGASHI-FUJIEDA-7

A set of three white-flesh fish/shiromi/白身 in aburi/seared/炙り style!

UOGASHI-FUJIEDA-8

A mixed set of twelve diffrenet sushi nigiri!
Gizzard/kohada/小肌, grated tuna/negitoro/ネギトロ, boiled sardine whiting/shirasu/白子, crab salad/kani sarada/蟹サラダ, boiled prawn/yudeebi/茹で海老, Japanese omelet/tamagoyaki/卵焼き, Horse mackerel/aji/鯵, bonito/katsuo/鰹, mackerel/saba/鯖, cuttlefish (squid9/ika/烏賊, seabream/tai/鯛, and tuna red lean part/maguro akami/鮪赤身!

UOGASHI-FUJIEDA-9

Large horse mackere/aji/鯵 in aburi/seared/炙り style!

UOGASHI-FUJIEDA-10

And to finish, another set of nigiri in aburi/seared/炙りstyle: horse mackerel/aji/鯵, tuna/maguro/鮪 and cuttlefish tentacles/ika geso/烏賊ゲソ!

All with as much tea and pickled ginger as you want!

Uogashi Nagarezushi/魚がし流れ鮨

Fujieda City, Maejima, 1-3-1, OLE Building (Fujieda JR Station South Exit)
Tel.: 054-634-2880
Opening hours: 10:00~21:00
Credit cards OK
Take-outs OK

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, Pie
rre.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

Shellfish at Shizuoka Parche Fish Market!

PARCHE-SHELLFISH-4

I had been long due for a visit at the Fish Market inside Parche Department Store located at Shizuoka City JR Station!
It seems we are in a season particularly favorable for shellfish!
The variety will drive an expat crazy!
OK, let’s have a look!

SEA-CRITTER-3

Sudaregai/すだれ貝: Venus clam!

SEA-CRITTER-5

Tairagi/玉珧 (also called Tairagai/平貝): pen shell!

PARCHE-SHELLFISH-1>

Shirobai/白蛽、白海蠃、白海螄: white Japanese ivory shell, white Japanese babylon!

PARCHE-SHELLFISH-2

Tsubugai/螺貝 (or Tsubu/螺): whelk!

PARCHE-SHELLFISH-3

Chigai/稚貝: small Scallops!

PARCHE-SHELLFISH-4

Hotate/帆立: scallop!

PARCHE-SHELLFISH-5

Hokkigai/北寄貝: Sakhalin surf clam (also called Ubagai/姥貝)!

PARCHE-SHELLFISH-6

Honbinosugai/ホンビノスガイ: hard clam, Northern quahog!

PARCHE-SHELLFISH-7

Umi Tsubo/海つぼ: Japanese ivory shell, Japanese Babylon(also called Bai (or Baigai)/ 蛽、海蠃、海螄 )!

PARCHE-SHELLFISH-8

Kotobushi/床臥・常節: small abalone!

PARCHE-SHELLFISH-9

Iso Tsubugai/磯つぶ貝: Small whelk variety Buccinum middendorff Verkruzen, 1882 (also called Ezobai/蝦夷バイ)

PARCHE-SHELLFISH-10

Isomono/いそも: Top-shell (also called Bateira/馬蹄螺)!

PARCHE-SHELLFISH-11

Asari/浅利: Japanese littleneck, Manila clam!

PARCHE-SHELLFISH-13

More Hotate/帆立: scallops!

PARCHE-SHELLFISH-14

And to finish, more Hokkigai/北寄貝: Sakhalin surf clam (also called Ubagai/姥貝)!

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, Pie
rre.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 Art: Seared Sushi Millefeuille by Chef Kenta Birukawa at Sushi Ko in Shizuoka City!

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 and shochu

SUSHI-KO-2016-JAN-18

The other day for our first visit at Sushi Ko on Aoba Park Street in Shizuoka City we challenged Chef Kenta Birukawa/尾留川健太さん to create a new Sushi Millefeuille for the Year 2016!
Bear in mind that he only can and may do it and that it does not feature on the menu!

SUSHI-KO-2016-JAN-19

“Aburi Sushi Millefeuille/Seared Sushi Millefeuille”!
The concept was indeed new as he announced beforehand that he would “burn” it, a joke meaning that at least the outside would be seared!

SUSHI-KO-2016-JAN-20

The main part of the millefeuille made of sushi rice was surrounded with thin bands of 1) akami/red lean part of tuna, 2) tachiuo/scabbard or cutlass fish, 3) shake/salmon.

It was topped with pieces of ika/cuttle fish/squid and kinmedai/splendid alfonsino.

The whole was then seared before being decorated with thinly sliced cucumber and presented with pieces of tamagoyaki/Japanese omelet and ikura/salmon roe!

SUSHI-KO-2016-JAN-21

And the interior revealed pieces of kyuuri/cucumber, boiled ebi/prawn, tobiko/flying fish roe, tachiuo/scabbard or cutlass fish, shake/salmon and akami/red lean part of tuna!

What is going to be the next challenge? LOL

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, Pie
rre.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

Shimizu Fish Market (清水魚市場) in Shimizu Ku, Shizuoka City!

Shimizu Ku, formerly Shimizu City, a city of its own, before it was merged into Shizuoka City, has always been a major fishing harbor in Japan.
It is actually the biggest tuna hauling port in Japan (not Tsukiji where everything is more or less sent to!)!
Since Shimizu Ku’s merger it has been expanded and modernized together with Shimizu JR Station but the quaint old-fashioned market open to the public is still there!

SN3O0792
SN3O0792

To find it get off via the North Exit of Shimizu JR Station and walk for about 10 minutes.
It is pretty well indicated and difficult to miss.
Bear in mind there are two entrances.
Follow me for an easy visit and let’s see what is in store for us!
And remember it can make make for a great monthly tour as the fresh seafood is seasonal and there are many small and very reasonable restaurants inside!

SN3O0783
SN3O0783

Women’s power!

SN3O0749
SN3O0749

Shellfish!

SN3O0750
SN3O0750

Fresh oysters!

SN3O0751
SN3O0751

Scabbard/cutlass fish!

SN3O0752
SN3O0752

Soles!

SN3O0753
SN3O0753

Rosy seabass, red gnomefish!

SN3O0754
SN3O0754

Himono/sun-dried fish!
Shizuoka Prefecture produces 50% of all himono in Japan!

SN3O0755
SN3O0755

Shiokara/pickled seafood!

SN3O0756
SN3O0756

More himono!

SN3O0757
SN3O0757

Sun-dried horse mackerel!

SN3O0758
SN3O0758

Shirasu/hard mouth sardine whiting and sakuraebi/cherry shrimps!
A Shizuoka specialty!

SN3O0759
SN3O0759

Freshly deep-fried seafood!

SN3O0761
SN3O0761

Kamoboko/Steamed fish paste!

SN3O0762
SN3O0762

Sweet pickled/marinated fish (dry style)!

SN3O0763
SN3O0763

Yellowtail!

SN3O0764
SN3O0764

Red squids!

SN3O0765
SN3O0765

Tuna sashimi!

SN3O0766
SN3O0766

Take-out sushi sets!

SN3O0767
SN3O0767

Sushi donburi take pout!

SN3O0768
SN3O0768

Deep-fried fish paste (cold)!

SN3O0769
SN3O0769

Sun-dried and seasoned mackerel!

SN3O0770
SN3O0770

Small tuna blocks!

SN3O0771
SN3O0771

Night catch!

SN3O0772
SN3O0772

More shellfish!

SN3O0773
SN3O0773

More oysters!

SN3O0774
SN3O0774

Sun-dried seabreams!

SN3O0776
SN3O0776

More expensive variety of sun-dried seabreams!

SN3O0777
SN3O0777

Whale bacon!

SN3O0779
SN3O0779

More of women’s power!

SN3O0780
SN3O0780

Many kinds of dried and seasoned fish!

SN3O0781
SN3O0781

Live fish!

SN3O0782
SN3O0782

Turbo shells!

SN3O0785
SN3O0785

Live spiny lobsters!

SN3O0786
SN3O0786

One of the small restaurants!
Don’t worry the restaurants tour will come in a separate report!

SN3O0787
SN3O0787

More ready to takeout seafood!

SN3O0788
SN3O0788

Don’t forget these two!
You will never see them displayed together outside our Prefecture!

SN3O0789
SN3O0789

These dried fish are considered as extravagant souvenirs up in Tokyo!

SN3O0790
SN3O0790

Frozen octopus!

SN3O0791
SN3O0791

Big but reasonably-priced tuna blocks!

SN3O0736
SN3O0736

Will meet you there again very soon!

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, Pie
rre.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 Restaurant: Uogashi Sushi Minato Ten (Harbor Shop) in Numazu City!

SN3O0596
SN3O0596

Service: A bit shy and busy but very friendly!
Equipment & Facilities: Overall very clean. Excellent washroom
Prices: Reasonable
Strong points: Very fresh fish and seafood directly from Numazu harbor for the main part. Also features other Japanese cuisine. Good drinks list

SN3O0595
SN3O0595

Some of the fish is still alive an d kicking!

I had the other day the occasion to visit one of Uogashi Sushi restaurants, a chain which originated in Numazu City and now has establishments as far as Yokohama.
They serve a good array of fish and seafood at comparatively (for sushi restaurants) reasonable prices. They can be classified as median regarding the standards of quality in Japan but they have the merit to serve some of the freshest produce in the country!
Here is what we had the other day:

SN3O0581
SN3O0581

Kawahagi o-tsukuri/whole filefish/leather jacket sashimi plate!

SN3O0590
SN3O0590

They have their own label sake!

SN3O0597
SN3O0597

A Honjozo Nama called “Otoko no Mondashi/漢の問出” by Hana no Mai Brewery in Hamamatsu City!

SN3O0584
SN3O0584

The first plate of sushi!

SN3O0585
SN3O0585

The second plate of sushi!

SN3O0589
SN3O0589

Vegetable tempura!

SN3O0592
SN3O0592

Ikura/salmon roe!

SN3O0593
SN3O0593

Negitoro/grated tuna roll and scallops/hotate/nigiri!

SN3O0594
SN3O0594

Grilled sanma/saury pike nigiri to finish!

They have a lot, lot more, a very practical place for families and big parties!

Numazu UOGASHI SUSHI Minato Ten/沼津魚がし鮨港店

420-0844 Numazu City, Kasuga Cho (inside the harbor), 47-1
Tel.: 055-963-4090
Opening hours: 11:00~21:00
Credit cards OK

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, Pie
rre.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 Restaurant: Dinner At Sushi Ko (June 2015) In Shizuoka City!

SN3O0359
SN3O0359

Service: Pro and very friendly
Facilities: Very clean. Excellent and spacious washroom
Prices: Reasonable (for sushi!)
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu

SN3O0364
SN3O0364

O-Toshi/お通し, the snack coming with the first drink. Tuna tartare/maguro tataki/鮪叩き!

Sushi Ko is a favorite sushi bar/restaurant of mine in Shizuoka City for many reasons:
The prices are clearly indicated (bear in mind though that the o-toshi/snack will be charged). If you ask for a special order the staff will be glad to prepare according to a pre-agreed budget.
The variety of seafood is unequaled in the City thanks to very very strong links with fishermen and fish markets all over Japan. Moreover, it serves a splendid array of local products seasoned with locally-grown fresh wasabi!
Even vegetarians and vegans can be catered for!

SN3O0365
SN3O0365

As we had come just at the opening time I had the chance to take pictures of the morsels in their glass displays without interfering with any customer!

SN3O0357
SN3O0357

You will be able to see these if you sit at the counter!

SN3O0358
SN3O0358

Bear in mind that sitting at the counter costs more is just a fallacy!

SN3O0360
SN3O0360

For once we drank white wine and French Chablis is just perfect for sushi!

SN3O0361
SN3O0361

We alwaays start with one of the sashimi plates of the day. In this case, Bonito/Katsuo/鰹!

SN3O0362
SN3O0362

Always served on a bed of red onion!

SN3O0363
SN3O0363

With plenty of chopped scallions and grated fresh ginger!

SN3O0366
SN3O0366

For people who don’t fancy raw squid, ask for their tentacles deep-fried,ika geso karaage/烏賊ゲソ唐揚げ!

SN3O0367
SN3O0367

A rare fish from the Suruga Bay: Rosy seabass/nodoguro/ノドグロ!

SN3O0368
SN3O0368

Served as carpaccio with plenty of greens!

SN3O0369
SN3O0369

The chef confided that it was the first time he served it as such a request!

SN3O0370
SN3O0370

Then it was time for a few nigiri-styles sushi: scallops/hotate/帆立!

SN3O0371
SN3O0371

Sweet shrimps/Amaebi/甘海老!

SN3O0372
SN3O0372

Seared scabbard/cutlass fish with ponzu and momiji oroshi/Tachiuo aburi/太刀魚炙り!

SN3O0373
SN3O0373

back to a cooked morsel typical of Shizuoka Prefecture: Deep-fried Cherry shrimps and baby corn/sakura ebi kakiage to young corn/桜海老かき揚げとヤングコーン!

SN3O0375
SN3O0375

Squid “noodles” in gunkan/mothership-style sushi/Ika soumen gunkan nigiri/烏賊素麺軍艦握り!

SN3O0378
SN3O0378

Seared beef nigiri/Gyuu aburi/牛炙り握り!

SN3O0379
SN3O0379

Some-homed mad pickles to accompany the next drink!

SN3O0381
SN3O0381

Junmai ginjo by Fujinishiki Brewery in Fujinomiya City!

SN3O0382
SN3O0382

Our neighbors’ sashimi plate!

SN3O0383
SN3O0383

Spicy scallops roll/piri kara hotate maki/ピリ辛帆立巻!

SN3O0385
SN3O0385

Pickled squid for the Dragon!/ika shiokara/烏賊塩辛!

SN3O0387
SN3O0387

Conger eel and cucumber roll/Anakyu Makiアナキュウ巻!

SN3O0389
SN3O0389

Salmon roe in gunkan sushi style/Ikura gunkan /イクラ軍艦!

SN3O0390
SN3O0390

Having some fun with it!

SN3O0392
SN3O0392

And nameko mushroom soup to finish!

SUSHI KO/すし幸

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, Pie
rre.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

Kawahagi/Filefish: As Delicious But Cheaper Than Fugu/Puffer!

SN3O1125

Chef Kenta Birukawa/尾留川健太さん at Sushi Ko/すし幸 Sushi Restaurant in Shizuoka City holding a live filefish before preparing it!

Kawahagi, or Filefish or Leather jacket in the Land of Oz, must be one of the most underrated fish in the World!
Some people go as far as to say that penny for penny it is worth more than overpriced puffer/globefish/fugu!
And moreover it is safer!
Kawahagi or Thread-sail Filefish (or simply Filefish) is an angler’s favorite in summer, although it is caught almost all year round in Shizuoka.
Like any other fishes, it has other names such as “Gihagi, “Hagi”, “Gyuu”, “Subuta” or “bakuchiuchi”.
It is fairly common in Central and South Japan.
It is called Leather jJcket down in Australia where it is considered a pest!

The skin should be rough like that of a shark and brightly coloured.
Avoid sticky skin fish.
The bigger the size, the greater the taste (anglers, enjoy!)

In Kansai area, it replaces Fugu/Globefish when it is out of season for its similarity as sashimi.

It is such an eclectic fish that it can be appreciated as sushi, sashimi, marinated, or cooked, especially deep-fried!
When ordering such a fish at a sushi restaurant always ask it to prepared from a live fish, an easy thing here in Shizuoka Ciy as Sushi Ko Restaurant always two or three varieties swimming in their tanks!
The trick is to ask the chef to serve the whole and single fish in as many presentations as possible!
let me show you what Chef Kenta Birukawa/尾留川健太さん came up with!

SN3O1130

The presentation as o-tsukuri/お作り, that is the fish cut in sashimi/slices of raw fish.
It can be cut as thinly as puffer fish and make for as beautiful!

SN3O1131

It is served with small sticks of sscallion/negi/葱 that you wrap with thin slices of the fish. A great way to prove your dexterity with chopsticks!

SN3O1132

As for the dip or seasoning you do not use soy sauce.
Chef Birukawa will serve you a dip sauce made with the fresh liver of the same fish seasoned with ponzu/lime vinegar and some secret ingredients.
Dip your fish and scallion into it before savoring it.
Do not discard any liver sauce leftover!

KAWAHAGI-5a

Another beautiful presentation of a larger variety!

SN3O1136

As for sushi there two main possibilities with the thin slices of the filefish and its raw liver!

SN3O1134

A nigiri/握り with chopped thin leeks under the fish topped with its liver!
A little dip in soy sauce will be more than enough!

SN3O1137

A “gunkan/軍艦/mother ship” with the sashimi topped with its liver and chopped thin leeks!
Ask the chef to sprinkle with a tiny amount of ponzu!

SN3O1140

And the deep-fried jowls of the same fish you eat with your fingers (that you lick later!) to cap it all!
Have I convinced you to look for that fish next time you see it in a good sushi restaurant or in a market?

SUSHI KO

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable (for sushi!)
Strong points: Great variety of fish and seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu.

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, Pie
rre.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

Why may Shizuoka people be justified in assuming they eat some of the best in Japan?