Category Archives: Sushi

Sushi Restaurant: Local Fish 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

Shizuoka City is located right in the middle of Suruga Bay in Shizuoka prefecture, a bay known in Japan for producing the largest number of seafood varieties in the whole country!
If you happen to come to Shizuoka City, don’t hesitate and visit Sushi Ko in Aoba Koen/Aoba Park Street in Aoi ku, Shizuoka City!
There you will be hard-tried to sample all that is on the menu! And this at reasonables prices clearly shown for all to see!

Now what did we have during our last visit the other day?

Negi toro/葱トロ appetizer coming with the first drink!

Very fat katsuo/鰹/bonito sashimi!

Traditionally served with grated ginger, chopped thin leeks and sliced red onion. You may also order grated or sliced garlic!

Now what is the chef trying to catch alive inside the tank?

We had ordered some fresh Shima Aji/縞鯵/Striped Horse Mackerel!

Beautiful Shima Aji/縞鯵/Striped Horse Mackerel sashimi plate!

The grilled tail from the same fish with grated daikon and lemon!

Kaki Aburi/牡蠣炙り/Seared oysters!

Beautifully sliced cucumber!

Tachiuo Aburi/太刀魚炙り/Seared scabbard fish nigiri with momijiorosi/紅葉下ろし/grated daikon mith chili pepper and ponzu!

Piri kara Hotate Maki/ピリ辛帆立巻/spicy scallops Roll!

Piri Pon Kara Maguro/ピりポン辛鮪/Deep-fried tuna cubes served with momiji oroshi and ponzu!

Magurozuke/鮪漬け/Marinated tuna nigiri. A must!

Another chef caught a live lobster for our neighbors!

The perfect vegan sushi: Menegi/芽葱/Scallion Sprouts Nigiri!

Itaria Maki/イタリア巻/Italian Roll for the Missus: leeks, squid and spicy pickled cod roe!

And Ankimo Gunkan/あんきも軍艦/Frogfish Liver Paste Gunkan for me!
Note that the frogfish/monkfish liver was first steamed in sake!

To be continued…… You bet!

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

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, Pierre.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,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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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Sushi: Shizuoka Chirashi Zushi at Ekimae Matsuno Sushi Restaurant!

Shizuoka Chirashi Zuzhi!

Service: Very friendly, attentive and informative
Facilities: Overall clean if a bit old-fashioned
Prices: Reasonable
Strong points: Mainly local fish and seafood. Local sake. Always ready to improvise!

Chirashi Zushi/散らし寿司 means “Decoration Sushi” in Japanese.
It can be considered as one of the oldest ways to make sushi in Japan!
The great advantage is the total freedom of design and inspiration!

Last Monday after having tasted many sake at the Shizuoka Sake: 2012 Shizuoka Prefecture New Sake Tasting Annual Meet, I and my good friend Marcus Grandon decided we had to eat something to help digest all that sake before we resumed work!
I had been wanting to eat Ekimae Matsunosushi Restaurant’s Shizuoka Chirashizushi lunch for a long time and this was the right occasion!

It is a full lunch indeed with small cockles miso soup.

Also featured are ginger and daikon pickles and a small dessert under the form of home-made kumquat compote!

The Shizuoka Shirashi zushi plate!
Let’s have a closer look and see what we can recognize!

Tuna, tamagoyaki/Jpaanese omelette, Soboro/sweet crumbled omelet, dried sakura ebi/Cherry shrimps, nori/dried seweed.

Tuna, shirasu/boiled sardine whiting, tamagoyaki/omelet/ anago/conger eel, shimesaba/pickled mackerel, dried sakura ebi.

Tuna, freshly grated wasabi, shirasu, tamagoyaki, anago, shimesaba, soboro and nori!

And it is a different offering every day!

To be followed…

EKIMAE MATSUNO SUSHI/駅前松乃寿
Shizuoka Shi, Aoi Ku, Koya Machi, 3-3 (Just in front of Shizuoka JR Railway Station
Tel.: 054-252-0123
Business hours: 11:00~21:00
Closed on Wednesdays and 3rd Tuesday
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

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

Japanese Gastronomy: Sushi & Sashimi – Eat Local!

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Saurel pike/Aji from Suruga Bay, Shizuoka Prefecture

Very few people will disagree with the notion that Japan is the ideal place to discover and savour sushi and sashimi in the whole world. Nevertheless, there are a few rules of the thumb to respect, even in this gastronomic paradise.
The overriding rule is that you should try and eat only local fish or seafood.
Tsukiji might be considered a sushi paradise by Tokyoites (it has or will be moved to another location), but the cheap prices enjoyed by tourists cannot conceal the reality: the fish and seafood are “imported” from all over Japan and beyond!
More than often, Edomae (Tokyo) sushi is nothing but a clever way to “dress up” ingredients to lure officionados (and customers) into believing they are eating top quality sushi (with the consequent prices).
Now, if you have the chance and time to explore Japan beyond Tokyo, you will discover an unfathomable treasure trove of gastronomic pleasure and knowledge!
After all, this country is a vast archipelago stretched across greatly different seas and climates, making for a diversity difficult to equal.
So, even if you cannot possibly explore all the shores of this nation, make a point to learn about the food available wherever you choose to stay.
The same goes for residents, not only for their own sake, but for that of their visitors and friends!

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Sushi set with fish all caught in Suruga Bay, Shizuoka Prefecture

You also ought to do some homework. Sushi chefs worthy of their salt will be only too happy to answer questions to genuinely interested customers and come up with revelations of their own.
As an example to illustrate the need for some basic knowledge, in Hokkaido “oyakodon” (“parent and child”) is not cooked chicken and omelette on a bowl of rice, but raw salmon and its roe spread on top the same bowl of rice!
Likewise, the same fish will more than often be sold under a myriad of names.
Many morsels will not be found anywhere else suc as “sakura ebi/cherry shrimps” and fresh”shirasu/sardine whiting” in Shizuoka Prefecture.
Sashimi in most cases has to be perfectly fresh as typified by “kubiore saba” in Yakushima Island where fishermen break the neck (“kubiore”) of mackerels (“saba”) to preserve their quality upon catching. The same fish will be served within a few hours, or less, on the local tables.
On the other hand, tuna sashimi is best consumed first thawed and then ripened for a few days in a refrigerator.
In Hokkaido, large shrimps, especially “botan ebi” will be served only raw, whereas “kuruma ebi” will be first boiled in other regions.

If you ask for “tataki”, make sure it means the whole fish, especially “aji/mackerel pike” that will be served finely cut as tartare atop the dressed fish. And if the fish is really fresh such small and medium fish will have their bones and heads served deep-fried for a beautiful crispy snack!

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Flying Fish/Tobiuo sashimi from Yakushima Island

On the other hand, sushi follows different rules.
Fish and seafood placed on “donburi” (bowl) are usually of the freshly brought variety but fish served as nigiri is prepared in a different way.
The greatest sushi (and this cannot be done in Tsukiji!) are made with fish which has been gutted and cleaned live within seconds, then dressed into strips/fillets left to mature in a refrigerator on clean cloth/kitchen paper. This can be done only with fish caught locally!
The same obviously goes with shellfish and other marine ceatures: One cannot sample better “uni/sea urchin” away from Hokkaido or sakura ebi from Shizuoka.

Vegan and vegetarians, upon finding a restaurant willing to satisfy their priorities should also ask for food grown locally, a search easier than one might think at first as there are many non-meat eaters in this mainly Buddhist country.
The same vegetables will make for the perfect combination when associated with local fish!

RECOMMENDED RELATED WEBSITES

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