Sushi Ko Revisited


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

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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 from you when you come to Japan! Simple, Succulent and So So Satisfying!

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Ekiben/Station Bento (1): Minato Aji Zushi


The Japan Blog List

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

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“Ekiben” is the abreviation for “Eki”/Railway Station and “Ben”/Bento-Lunch box.
These packed lunches are extremely popular in Japan (I counted more than 90 in Shizuoka Prefecture alone!), as not only they make for a very satisfying lunch during a long trip, but they are usually made up with local ingredients, thus offering a good idea of what is eaten in the particular region you are visiting or going through!

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I found this limited seasonal (Spring only) ekiben at Mishima JR Station Shinkasen Platform.
It is actually made in nearby Numazu City, one of the major fishing harbours in Japan (it does have a JR Station, but no Shinkasen stops there), and consists of Aji (sebream) sushi.
The lunch includes three types of sushi: nigiri (a piece of fish atop a ball of rice) secured by a band of pickled cherry tree leaf, another nigiri made up of a ball of rice mixed with the same fish inside a pouch made of pickled cherry tree leaf and a sushi maki also envelopped in pickled cherry tree leaf instead of the usual “nori”/seaweed. The fish is caught and pickled in Numazu City, therefore absolutely safe for consumption.

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The beauty is that we are provided with a piece of real fresh Wasabi (from Amagi Plateau in Izu Peninsula) with a grater and soy sauce!
You could not find something more typical of Shizuoka Prefecture!