Tag Archives:  美食

7 US$ sashimi Plate!


The Japan Blog List

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

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The Missus welcomed me back home last night with her “triumphant smile”. By this, I knew she had made a good bargain at one of the nearby supermarkets.
Good, I will be able to humor her more easily, I thought (sly macho reaction,…)
Anyway, she had noticed a good sashimi set being sold for 1,000 yen (about 11 US$) at Coop Supermarket but could not decide whether to buy it or not (it was about 5:00 p.m.) and proceeded forward. But her feminine (sorry!) instincts called her back as this was just the time when bargains start at this good (and very reasonable) big supermarket chain. The price had gone down to 600 yen (about 7 US$)!

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(from right to left: “Tai/Seabream”, “Shake or sake/Salmon” and “Kanpachi/Amberjack)

I don’t have to tell you with what relish she grabbed it!
She had the sashimi already seved on a plate on the dining room table for me to admire. I decided to take a pic, but she said that the dsiplay was not good enough for a pic!
I waited for her to go back to the kitchen and took my mobile phone out to take a few pics in a hurry!
The pics are of poor quality, I must admit, but I hope it will give some ideas to my friends!

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(from right to left: “Tonbo maguro/Tuna Variety, “Ika/Squid” and “Mebachi maguro/Big-eyed tuna”)

All seafood, except for the salmon are apparently from Shizuoka Prefecture. No wonder it is so cheap (even in Japan)

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First Sashimi Set of the Year at Tomii!


The Japan Blog List

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

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Yesterday evening, being hungry late at work, I just took a “break” and went for a (slightly extravagant!) quick fix at my favourite Japanese restaurant in Shizuoka City.

Apat of the usual appetizer, I was served th following “O-Tsukuri/Sashimi set” (See above picture, from left to right, top first):

-“Buri/Japanese Amberjack” on a cushion of fresh sprouts
-“Hon-maguro no Akami/Bluefin tuna lean part” with “Shiso no Hana/Perilla Flowers”
-“Inada/young Japanese Amberjack”. The difference with Buri is that the flesh is still white. On a “Shiso no Happa/Perilla Leaf” and a radish slice
-“Madai/True Snapper-Seabream”
-“Amaebi/Sweet Shrimp)
-“Uni/Sea Urchin)
-Freshly grated “Wasabi/Green Japanese Horseradish”
-“Kou-Ika/wide-bodied cuttlefish variety

Heavens!

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 (Japanese)

Sashimi at Tomii: The Epitome of Excellency!


The Japan Blog List

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

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Many people have been asking me: “How can you afford that?”
Well, I don’t smoke and I don’t drive, either. I can imagine what some people in the Northern part of the US might tell me… and I don’t care!
All that “saved” money goes into good food, good drink, good travel and improved relations with my (better, ok for this time!) half! And nothing for those “poor” doctors out there!

I’ve been a regular customer at Tomii in Shizuoka City for many, many, many reasons. But the one I value most is that everyone at this great Japanese restaurant are willing to talk about, explain and extoll the virtues of their craft. Craft, I said? It is probably nearer to artistry as Melinda, Etsuko and Tim will vouch for me!

Anyway, to write a story short, I just popped at Tomii this evening (yes, I’m writing this just after I came back to “work”), and asked for a sashimi plate (well, this is not the way to ask it: You should say: “O-tsukuri, kudasai!”). I did not need to tell them what to serve me. I wouldn’t even have dared!
On the other hand, they didn’t mind explaining no less than three times to make sure that the old geezer got his stuff right!

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From right to left:
“Kiiro Ninjin”?Yellow Carrot (sashimi is not all about fish, vegetables are rapidly becoming an essential part of the picture!), “Beni Daikon”/Red (“rouge”) Daikon, “Wasabina/not wasabi, but a leaf vegetable with a similar taste!”, “Hirame/Sole”, “Hime Daikon/Princess Daikon”, “Shiso no Hana/Perilla Flowers (edible as Rowena will agree!) on top of “Toro/Tuna Fatty Part) and “Bakudai No Ki no Mi/Impossible to translate”, only that it is an edible part from a tree (sorry, I was not attentive enough!)!

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From right to left:
“Uni/Sea Urchin Roe” (in front) with freshly grated “Wasabi/Japanese Horseradish” (let me tell for the umpteenth time that wasabi was first grown in Shizuoka City in the 17th Century and that Shizuoka Prefecture still produces 80% of the world total!), “Ishidai/Ishidai Snapper” just behind, the green daikon is called “Uguisu Daikon/Nightingale Daikon”, “Amaebi/Sweet Shrimp”, and “kanpachi/Japanese Amberjack” just behind!

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From right to left:
“Kuroi Daikon/Black Daikon”, “Aori Ika/Aori Cuttlefish”, “Akami/Lean Tuna” on a “Shiso no happa/perilla leaf”. To back it up a mixture of seasonal sprouts: “Kushinsai + Soba no Mi (Buckwheat) + Cress (from Shizuoka like most of them) + Kawaire Daikon + Cabbage + Broccoli” (about time you call a local farmer for explanations!)!

Small servings they might look, but I challenge anyone to find better quality!
Now, for people who really want to know it, you will have to fork out at least three times as much in Tokyo, and as far the US and Europe are concerned, you might as well start riding a bicycle like I do!

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 (Japanese)