Tag Archives: レストラン

Sushi Ko Sashimi Set


The Japan Blog List

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

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We had this Sashimi Set (actually we had two as we were six of us!) at Sushi Ko Restaurant in Shizuoka last night, one of my top three favourite Sushi Restaurants in Shizuoka Prefecture.
Of course we had quite a few other morsels, but this should give a good idea of waht to expect in a good Sushi restaurant in our dear Prefecture!
Incidentally, all prices are clearly stated on wooden slats on the walls!
Top to bottom, left to right:
Hotate/Clams, Buri/Yellowtail, kanpachi/Amberjack, Tachiuo/Scabbard Fish, Akamai/Lean Tuna.
Sake/Salmon, Katsuo, Bonito, Aji/Saurel-Horse mackerel, House-made Zaru Dofu/Tofu.

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 on Sundays
Closed on Wednesdays
Reservations advised
Credit Cards OK

Homepage (Japanese)

Sashimi Set: Cuttlefish/Ika


The Japan Blog List

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

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Not a great picture, I must admit. But I was in hurry and had no time to arrange it on a plate before my wife jumped on it!
This is a Sashimi Set I bought at Parche Supermarket inside Shizuoka JR Station yesterday evening for less than 10 US$.
There was enough for 2~4 people. It includes all the edible parts of one “yari-ika”:
From top to bottom, left to right:
Tail “fins” slightly boiled, slightly grilled main body “cone”, main body “cone” raw.
Cuttlefish strips rolled with seaweed raw, “ika somen”/ main body cone cut in long thin strips raw, tentacles/”geso” raw.

Take-out/”Demae” Series (2)


The Japan Blog List

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

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In Japanese take-out or take-away translates as “demae”/出前.
It is a practical way to take home sushi from your favourite sushi bar if you do not have the time to eat there or if you want to appease your better (worse?) half for eating out without her/his permission!
Mind you, not all sushi restaurants will accept to ake them, especially the ones upscale. Unless they already know you and that you will eat their sushi early enough.

The above picture shows a take-out I ordered at Sushi Ko in Shizuoka City:
Form left to right, top to bottom:
Tai/Seabream Nigiri (x2), Hirame/Sole Nigiri (x2),
Menegi/Thin leek sprouts (x4), Anago/Conger Eel Nigiri (x2), Sakura ( Horsemeat)

Fugu at Suehiro-Hamanako no Megumi


The Japan Blog List

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

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No this is not the day’s laundry, but the skins of the fugu/globefish that had just been dressed yesterday by Mr. Yokota at Suehiro-Hamanako no Megumi Sushi Restaurant in Hamamatsu City!
The fish were caught in Hamano Lake in the morning, so one could not expect anything fresher!
Mrs. Yokota has the government license to cut and dress fugu, and since I’m still alive this morning, I suppose it is the proof she is very proficient at her art!
Contrary to what many people think, she explained that it is not only the female fish ovaries that contain mortal poison but also the mal fish liver. There are over 100 varieties of fugu/globefish in Japan and almost all of them are poisonous, so beware!
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Incidentally the skin of the fish is edible and is usually served in thin stripes either raw with grated daikon or grilled on a stick.
But I had come mainly for the nigiri I had ordered over internet, served with thin leeks strips between the shari (rice) and neta (topping) with a little momiji oroshi/grated daikon with chili pepper. Bliss!
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People tend to forget that fugu makes for a great treat deep-fried or as tempura. Just eat them with your fingers and suck on the bones!
Simply extarvagant morsels with sake!

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

Take-out/”Demae” Series (1)


The Japan Blog List

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

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In Japanese take-out or take-away translates as “demae”/出前.
It is a practical way to take home sushi from your favourite sushi bar if you do not have the time to eat there or if you want to appease your better (worse?) half for eating out without her/his permission!
Mind you, not all sushi restaurants will accept to ake them, especially the ones upscale. Unless they already know you and that you will eat their sushi early enough.

The above picture shows a take-out I ordered at Sushi Ko in Shizuoka City:
-ika-mentaiko-shiso maki: roll containg raw cuttle-fish, cod roe preserved in chili pepper (for my wife, as I do not like it personally) and perilla leaf
-botan ebi nigiri: botan ebi is a large type of prawn very sweet raw topped with its blue roe (only in season!)
-natto-ume-shiso maki: roll containing fermented beans, pickled Japanese plum and perilla leaf (I’m sure Allison will like that particular roll!)

More to come!

Sushi for Vegetarians & Vegans


The Japan Blog List

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

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Here are other very typical examples of sushi fit for Vegetarians and even vegans!
So next time you are planning to eat sushi, come armed with your knowledge and tease your favourite sushi chef with it!

Top picture:
From right to left, top to bottom:
Yuuba (tofu sheets), Takenoko (bamboo shoot), Myoga (ginger sprout), Gobo (burdock roots)
Ki no mi (leaf vegetable variety), Awafu (cooked tofu), Kamo Nasu (pickled eggplant/aubergine variety), Hakusai Maki (Chinese cabbage roll)

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From top to bottom:
Sugiku no Ha Maki ((pickled chrysanthemum plant roll), Kabu Tsukemono (pickled turnip), Takenoko (bamboo shoot)

Sushi Restaurant: Sushi Iroha


The Japan Blog List

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

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Why is it that the best places deserve the name of “kakureya/Hidden spots” in this country?
After all, you need some courage to try and entice customers away from their usual haunts.
Or is it because you simply have a lot of confidence?
Mr. Mamoru Miyaji and his sweet mother, Fusae, certainly deserve all the praise and fame for having offered first-class local products and creations in their tiny establishment for the last 34 years.
Sushi Iroha was originally opened by Mrs. Miyaji as a traditional sushi restaurant very close to the sea. Ten years ago her son, having spent a few years learning his chef skills at various establishments, took over under the guidance of his dame and added sushi made exclusively with vegetables grown in the area. Obtaining such produce after all is not so difficult as the Hamamatsu-Iwata vegetables growers are famous in the whole country. But he certainly needed all his savoir-faire to accomodate them.
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On Friday, January 18th, I took the opportunity to visit Sushi Iroha as it stands only two stations away from my university. Having gone off at Toyoda JR Station I had to take a taxi (1,000 yen) as I had no clue as to which bus to ride.
I arrived just as it was opening. A good strategy as the place sits only 7 guests and is quickly full unless you had previously reserved your seat, a must on weekends.
Mr. Miyaji is a very friendly and immensely knowledgeable gentleman who will be happy to answer any questions, however tricky.
Not only his ingredients are local, whenever posiible as demonstrated by the succulent kinmeidai/golden-eyed seabream I savoured with the tuna “akami”, but he also has the whole range of sake made by Senju Brewery in Iwata City:
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Tamaran is actually a private brand used for “atsukan”
Shochu fans are not forgotten as they can enjoy an extravagant kome/rice shochu called Inaizumi from the same brewer:
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Ladies also can please themselves with a great umeshu, too!
This said, I chose a junmai sake before ordering the vegetable sushi set I had come for!
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Incidentally all vegetables are cooked or marinated, some as far as two days in advance. Moreover, Mr. Miyaji uses only salt of his own making by slowly heating sea water from Yaizu for 48 hours!
The above vegetables are from top to bottom and left to right:
Konnyaku/Devil’s Tongue Tuber
Celery marinated in Amazu/sweet vinegar and pickled Japanese plums
Shiro negi/White leek
Na no Hana/Rape Blossoms
Gobo/Burdock roots
Satsuma Imo/Sweet yams
Daikon/Long Japanese radish
All absolutely perfect! I’m not a vegetarian, less a vegan, but I certainly would not mind becoming one if served that kind of food!

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Next I was served a sublime creation concocted with Ebine Imo/Ebine Tuber served mille-feuilles style intersped with sushi rice and presented with dashes of olive oil, seame oil/goma abura and soy sauce/shoyu. Enough to satisfy a hungry gourmet!

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To top it all, I was served another of Mr. Miyaji’s creations, which would please anyone with a sweet tooth!
Hot pudding. The top half being a traditional cream pudding, the bottom half sweat meat/anko, the whole decorated with local strawberry!

Who said sushi does not make full? I certainly was, and I was doubly thankful when Mr. Miyaji told me not to bother another taxi as he offered me a lift! (the bill was more than reaonable!)

Sushi Iroha
Iwata City, Kusazaki, 116-4
Tel.: 0538-35-7159
Opening hours: 11:30~13:30; 17:00~21:30
Closed on Wednesdays
Reservations advisable especially for lunch and weekends

HOMEPAGE (Japanese)

Whale Meat


The Japan Blog List

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

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One can easily eat whale meat at Sushi Restaurants In Shizuoka Prefecture or even buy it directly at supermarkets.
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Most of it come from Sperm Whales/Mako Kujira.
Whale meat should not be confused with Iruka/Dolphins whose meat has appeared on Japanese tables since times immemorial. It concerns an entirely different taste and cooking.

Whale meat can be appreciated in various form:
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“Kujira Tataki”, that is whale meat cooked in small cuts ready for sashimi.
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“Kiujira Salad”, including Whale Tartare and Carpaccio.
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“Kuijra Seikyoyaki”, a Japanese way of cooking and serving cut to be eaten with hot rice, or even instead of a beef steak.
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“Kujira Karaage”, or deep-fried whale meat, great with sake!
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As Sushi, it does come in many guises to accomodate various parts.
Each region has its own traditional ways and presentations.
Incidentally, whale meat is safer than any meat from land animal, as it is purely biological!

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Setting the record straight:

I fully understand this article will not be appreciated by some people, but do not expect me to apologize for whatever reasons!
I would like to to remind short memories that whales were practically decimated from (under) the surface of this world in the 19th Century by US and European whalers for their oil used in lamps. When the US in particular realised that they were quickly running out, they pushed for mineral oil exploitation with the economical and political consequences we are still suffering from. In short the ovekilling of whales is the direct cause and link to wars in the Middle East.
Last but not least, who and what was Commodore Perry after all?
A whaler! The US had had promoted a common whaler captain to the grand rank of Commodore for the political and diplomatic needs of the time as he happened to ply his trade in nearby seas!
I mentioned that whale meat is safer than beef. Incidentally, who practically exterminated bisons as a policy for driving Indians (Amerindians) out of the way and now makes a big deal of protecting them?

Sashimi Set: Tomii

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

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Had a quick “dinner” at Tomii Restaurant yesterday and asked for a plate of sashimi.
Sashimi sets in Tomii are slightly extravagant but so great!

From left to right:
“Kurodai”, black seabream
“Kampachi”, amberjack
“Aka Ika”, red cuttle fish
“Maguro No Akami”, lean tuna
“Hirame”, sole/ flounder

For the record, I enjoyed the fish with somえ Aoshima-Kikuyoi Brewery (Fujieda City) Tokubetsu Junmai!

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

Ekimae Matsuno Sushi Restaurant (2)

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

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(Houbou/Blue Fin Robin, Seguroiwashi/Seguro Sardine, amaebi/Sweet Prawns)

Yesterday saw my third visit to Ekimae Matsuno Sushi near Shizuoka JR Station, a certain proof that it is rapidly becoming a favourite!
There are many reasons to that: great fresh sashimi cut in front of you, the great Shizuoka sake and especially the little surprises:

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This particular dish is Aji no Tataki/Finely chopped raw saurel/pike mackerel in “namerou” style/white miso+ginger. It is topped with “Kakisu”/Persimmon vinegar made in Shizuoka to give it a great sweet and sour touch! Perfect with sake!

Ekimae Matsuno Sushi
Shizuoka City, Aoi ku, Omiyuki-cho, 9-3 (across Route 1 from Shizuoka Station North Exit)
Tel.: 0542510123
Business hours:11:00~21:00
Holidays: Wednesdays and third Tuesday
Credit cards OK

Sushi Restaurant: Suehiro-Hamanako no Megumi Aji

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

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I had wanted to visit a certain Sushi Restaurant in Hamamatsu City since I discovered “Sushiya No Neesan” Blog (Japanese).
My wish was finally granted last Friday, December 14th when I managed to get an evening free after University in Fukuroi City.
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Suehiro-Hamanako no Megumi Aji (Suehiro-Tastes from Hamana Lake) is conveniently located at short distance from Hamamatsu JR Station South exit (only two tarffic lights away).
It is a very traditional Sushi Restaurant. It was converted into the present establishment from a Japanese Restaurant 28 years ago by the second-generation owner, Mr. Katsuhisa Yokota presently ably helped by his daughter, Chisako, who literally grew in the restaurant, learning her trade by daily observing her father’s skills.
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Since this was my first visit I opted to try my favourites and gradually order recommended tidbits.
I started with some succulent “shirako” (male cod sperm sacs. This is the real translation, not whiting as some people prudely call them…) with ponzu vinegar and momiji oroshi/grated fresh daikon with chili pepper.
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I then asked for the inevitable akami/lean tuna. Chisako San proposed raw kuruma ebi/prawns just caught in Hamana Lake. Succulent!
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This particular Sushi Restaurant for its “fugu”/globefish. I chose to have it deep-fried/karaage. No need for chopsticks. Just eat with your fingers and lick them. I was offered chopped boiled globefish skin with it and I had to use chopsticks, then (LOL). Certainly better than your fish and chips!
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Back to raw fish, I asked for hirame sashimi/sole-flounder. That disappeared quickly, I can assure you!
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keeping an eye on what was on the counter, I noticed a large dish full of unagi kimo/eel liver simmered Japanese-style by Mr. Yokota. Absolutely perfect with Japanese sake!
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I was going to switch onto the traditional kampyo maki/dried gourd shavings and negi toro maki/finely chopped leeks with tuna, when I was offered a dish perticular to Hamana Lake District: Haze tenpura. “Haze”, or goby is a small fish caught in Hamana Lake at low tide. It is best eaten as tenpura (with your fingers) with a little salt and pepper.

All right, I fanlly had to call it a day, what with the local sake from Hana no mai Brewery (Hamamatsu City). I had a train to take back to Shizuoka City. But it will be a short time before I visit the place again to try the other morsels!

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

Ekimae Matsuno Sushi Restaurant

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

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(Kihada Maguro, Kohada, Aori Cuttle Fish, Kanpachi/Amberjack)

It certainly took me a long time to visit this unprepossessing, almost discreet sushi restaurants: 31 years! And I certainly missed a lot! Oh, well, better (very) late than never!
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Ekimae Matsunao Sushi, as its name indicates is conveniently located just across the (large) street from Shizuoka JR station North exit.
It has stood there stolidly since 1930, witnessing two major fires in the vicinity and a lot of history as told by his still alive an kicking 2nd generation owner. The gentleman is simply an unfathおmable well of information on the local history and gastronomy.
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The fish and sushi are mainly local and simply first class. This coupled with reasonable prices make Ekimae Matsuno Sushi a compulsive visit.
I actually was told that many foreigners on trips to Shizuoka regularly visited the place (although the owner still does not understand why the same foreigners us so much soy sauce…).
And a great bonus comes with no less than 5 Shizuoka sake from Kokkou (Fukuroi City), Kikuyoi (Fujieda City), Masuichi and Chumasa-Yoshiya (Shizuoka City), and Hatsukame (Okabe Cho) Breweries!

Ekimae Matsuno Sushi
Shizuoka City, Aoi ku, Omiyuki-cho, 9-3 (across Route 1 from Shizuoka Station North Exit)
Tel.: 0542510123
Business hours:11:00~21:00
Holidays: Wednesdays and third Tuesday
Credit cards OK

Uogashi Sushi Restaurant

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

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The Shizuoka JR Station is slowly turning into a better quality gastronomic spot, a boon for travellers in a hurry. I have already mentioned in other postings that Asty has shops catering for all ages and genders.
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Now, if it is sushi and Shizuoka Prefecture sake you are aiming for, pay a visit to Uogashi Sushi Restaurant at all times of the day.
Uogashi Company originally hails from Numazu City, a major fishing port in Japan. Which means that they can provide their many restaurants with higher quality at a lower price. They also offer another bonus as they also include fried/cooked seafood and oden in their menus.
On our way back from Shuzenji on Thursday, November 29th, my better (worse?) half and I decided to take advantage of the place as it saved time and money.
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We particularly appreciated their deep-fried oysters and mambo fish (above picture).
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Their “all-maguro sushi set” was a real bargain regarding size, quality and price.
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Foreigners will be glad to learn about their special “maguro roll”. I’m sure Allison will appreciate the thin slices of tuna, hame and lettuce rolled together, cut and served with wasabi and seasoned mayonnaise!

Finally youwill be able to sample the sake from seven Shizuoka Breweries, including the private brands for Uogashi only by Hana no Mai and Oomuraya Breweries

Numazu Uogashi
Shizuoka City, JR Station, Asty
Tel.: 054-2862276
Business hours: 07:30~23:00
Credit cards accepted