Tag Archives: 魚

Sashimi: Shizuoka Fish at Ekimae Matsuno Sushi Restaurant!

Red-tail Horse Mackerel/oakaaji/尾赤鯵!

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

It is not friends like Sissi or LouAnnn I’m trying to convince, but more gastronomes like Chuck and Melinda whom I would like to pull screaming out New york and Tokyo to convince them to give up on what I call “decoration/trompe l’oeil sashimi amd sushi”!

One does not need to patronize an Edomae-style Sushi Restaurant and spend untold amounts of yen or dollars to truly experience this side of Japanese gastronomy so popular all over the World.
Just go to a good local sushi restaurant in Japan (and even abroad if like-minded!) which is willing (and should be!) to serve local fish as much as possible!
If you come to Shizuoka it is only an embarrassment of choices, but I definitely would recommend Ekimae Matsuno Sushi in Shizuoka City as they are one of the rare sushi restaurants that open all day and serve whatever you fancy!

Fine, you would say, but show us!
No worries there, mate (gal)!
Here is what I savored for lunch there today. I even asked them to exclusively serve me sashimi from Shizuoka (Suruga Bay, Izu Peninsula, etc.)!

Seguro iwashi/背黒鰯/Black Back Sardines

These seguro iwashi are very much in season right now with a lot of (fish) fat. They were actually served as a “snack” with my first drink (sake). Plain sashimi to be enjoyed with a little soy sauce.

Hirame/平目/Sole-Flatfish-Bastard halibut-Olive flounder

Hirame is abundant in the Suruga Bay.
Note that the little piece at the bottom is “engawa/えんがわ/the piece along the fish by the narrow fins” that we throw away in Europe!

Marusaba/丸鯖/Round mackerel

Served as “han-nama/半生/half-raw, that is lightly seared or boiled, it is so fresh in taste and absolutely without any “fishy” smell or aftertaste!

Tachiuo/太刀魚/Scabbard Fish.

One of my favorite fish. It is best appreciated (as above) in “aburi/炙り/ seared fashion after being sprinkled with salt. No need of soy sauce to appreciate the different textures and tastes as you bite through it!

Aji no Tataki/鯵の叩き/Horse Mackerel

The Suruga bay, especially around Yui and Kambara is one of the famous spots in Japan for Aji/Horse mackerel.
Simply served as Tataki/cut thin with grated ginger and chopped scallions and a little soy sauce!

No need for fancy seasoning!

Ekimae Matsuno serve the same fish lightly marinated in rice vinegar!

Katsuo hara/鰹腹/Bonito belly

Shizuoka is famous all over the country for its katsuo/bonito, but few people have had the occasion to try its belly part!

Kisu konbujime/鱚,鼠頭魚/Sillago

Sillago are a celebrated morsel all over Japan, but Shizuoka is particularly blessed with shirogizu/白鱚/white sillago!

Served as konbujime/昆布締め/marinated in seaweed, it does not need any soy sauce!

Oakaaji/尾赤鯵/Red tail horse Mackerel

This is a variety of horse mackerel with a deeper red flesh you will not see often away from these shores!

Perfect in tataki/thinly cut style with chopped scallions, grated fresh ginger and chopped nori/dry seaweed!

To be followed… I mean with more local fish from Shizuoka Prefecture!

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)

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With a Glass,
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Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Sashimi: Shizuoka Local Fish at Uosei in Heda, Izu Peninsula

Just came from another visit in Izu Peninsula!
This time another two and half hours car trip took us to Heda, a harbor part of Numazu City at the Western top of Izu Peninsula across from Mount Fuji.

Although a small harbor, Heda is well-known for one seafood I’ll introduce later!
We were not very fortunate today as the skies were overcast. By fine weather you can admire Mount Fuji in its full splendor just through the narrow gullet leading to the harbor waters.

No, this was not freshly caught from the sea!
Izu Peninsula is celebrated for its dried fish/himono/干物!

Here is the place we chose to have lunch.
Can you see the big crab?

The speciality I was talking about: Takaashigani/Long-Legged Crabb/高足蟹!

For a closer view.
These are small to medium-sized specimens.
Takaashigani is the largest crab in the world and it is caught only in Suruga Bay!

Now, this is the real size.
The pincers’s full length is over 1 metre each!

As we came there for work, we skipped the Takaashigani Lunch Set, which simply too big and opted for two different local sashimi lunch sets!

I chose the above: Amaebi/Sweet Shrimps/甘エビ, maguro/tuna/鮪, ika/cuttlefish/烏賊, and aji/hose mackerel/鯵.

My friend chose the single fish sashimi lunch set featuring horse mackerel!

For a side view!
There is need to say that the fish was freshe than anywhere else!
I was about to forget: and so delicious!

Moreover, Heda is worth a visit for its touristic charm!
Can you see the “torii/鳥居” in the distance?
A torii is a gate found at the entry of Shinto Shrine.

Beautiful, isn’t it?
This the torii of a Shrine called “Murokuchi”
The Shrine is there for the safety and prosperity of the local fishermen and households!

Do visit after a nice walk along the small beach or through the pine grove!

UOSEI
410-3402 Shizuoka ken, Numazu City, Heda, 580
Tel.: 0558-94-2114/0558-94-2598
Open from lunch to dinner

Access: Train & Bus= change trains at Mishima JR Station and go to Shuzenji. Get off at Shuzenji Station and take a bus to Heda.
By boat: Take a bus from Numazu JR Station to Numazu harbor and board one of the regular ships.
By Car Ferry: Board at Shimizu harbor and land at Doi, then drive to Heda.

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Sushi: Shizuoka Marine Products from the Ocean to the Gastronomic table: Ginta!

Suruga Bay Sushi Nigiri Tray!

Caring about local food does not concern only vegetables, fruits and meat from a certain region, but alそ its marine products!
In the case of Shizuoka Prefecture it can safely be assumed this represents half of its total food production!

Ginta

Mr. Hara, owner and chef of this minuscule sushi restaurant in Yui, Shimizu Ku, Shizuoka City, has established a name as a reference products when it comes to sushi. Although he also serves marine products from other areas of Japan, it is eminently possible to devise and order solely from the Suruga Bay!

Just in case you did not know, Mr. Hara makes sure that his customers understand this the land (and sea) of Sakura shrimps!

So when we visited the restaurant last week, the Missus and I, we decided to order only locally.
The above snacks coming with Eikun sake from Yui are namako/sea slug/海鼠 lightly boiled and pickled and ika shiokara/pickled cuttle-fish/烏賊塩辛.

Top: Hirame Konbujime/sole marinated in seaweed/平目昆布〆, Tachiuo Ponzu Momijioroshi/Sacbbard Fish seasoned with ponzu and grated daikon with chili pepper/太刀魚ポン酢もみじおろし, Fugu Ponzu Negi Momijioroshi/Globefish with Ponzu, leeks and grated daikon with chili pepper/ふぐポン酢ねぎもみじおし, Kawahagi Kimo Ae/Filefish with its liver/かわはぎ肝和え

Bottom: Kanpachi/Greater Yellowtail-Amberjack/かんぱち, Aji/Horse mackerel/鯵, Ishidai/Barred Knifejaw/石鯛, Sakura ebi/Sakura-Cherry shrimps/桜えび

We both ordered the above Suruga Nigiri Tray composed of 8 different fish and shrimp all from the Suruga Bay on the other side of the quay!
For 1,800 yen/20 US $, a real bargain (considering you will not find it in Tokyo!)!

You can see and check the seasonal tray on small cards on the wall!

We couldn’t resist from ordering the sakura ebi kakiage/sakura shrimps tenpura/桜海老掻き揚げ, the representative dish of the local seafood!
One dish is enough for two, I can guarantee you!

And of course a bowl of sakura ebi shiru/sakura shrimps soup/桜海老汁!

You can be sure that the next visit will come soon!

GINTA
421-3111 Shizuoka City, Shimizu Ku, Yui, Konjuku, 165 (5 minutes walk from Yui JR Station)
Tel.: 0543-75-3004
Business hours: 11:00~23:00
Closed on Tuesdays

GINTA
421-3111 Shizuoka City, Shimizu Ku, Yui, Konjuku, 165 (5 minutes walk from Yui JR Station)
Tel.: 0543-75-3004
Business hours: 11:00~23:00
Closed on Tuesdays

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Sushi Restaurant: Autumnal Visit to Sushi Ko in Shizuoka City!

The other day the Missus and I paid our Autumnal visit to Sushi Ko, one of our favourite sushi restaurants in Shizuoka City!

Since I have already introduced this great restaurant many a time, I will skip the niceties and introduce what we had right away!

Katsuo aburi/seared bonito as an appetizer with the first drink.

Kampachi/Japanese Amberjack (Western-style) carpaccio.

Anago/conger eel. Notice that the wasabi is on top!

Ishidai/Seabream-Snapper variety

Kujira/whalemeat

Deep-fried tuna cubes.

Hotate/Scallops.

Magurozuke/Marinated tuna.

For a closer view of the same!

Tachiuo Aburi/Seared scabbard fish.

Sushi Millefeuille. Sorry for the fuzzy pic. I’m using a new cell phone camera!

One of the best local sake, Hatsukame!

East meets West: scallops gratin!

The Missus’ favourite: spicy scallops roll!

Vegan sushi!

Sakura/Horsemest.

Seafood miso soup with seaweed.

Botan Ebi/Large sweet prawns. Sorry for the fuzzy picture again!

The heads of the same, deep-fried!

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 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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Seasonal Fishes 22: Kurosoi/Black Rock Fish

Kurosoi/クロソイ/Black Rock Fish-Schlegel’s Black Rockfish (Latin name: Sebastes schlegelii Hilgendorf,1880) is a rock fish/scorpion Fish variety even rarer than Ainame/アイナメ/Fat Greening for the simple reason that it is one of those fish great not only for its taste but for its angling challenge!

Also known as Kurosui and Kurokara (and many local names), it is caught south of the Hokkaido Island along rocky coasts as well as off the Korean Peninsula and China.
Great efforts are presently spent on the possibility of raising them either by semi-natural methods or completely raised from egg to adult state in human-controlled environment.
Its flesh can be appreciated in any form of gastronomy, raw or cooked.

Sashimi plate.

Rare as sushi! (two on the left!)

Slow-cooked as Japanese-style aquapazza!

Its head, tail, fins and bones can be turned into a succulent Japanese-style miso bouillabaisse with other seafood!

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook

Please check the new postings at:
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Seasonal Fishes 21: Ainame/Fat Greening

Ainame/アイナメ/Hexagrammos otakii or Fat Greening is a truly Japanese seasonal fish, which has become a rarity as it lives only around the Japanese archipelago along rocky shores in water comparatively high in salt (some are also found around the Korean Peninsula).
Luckily enough it has been raised successfully in the Western part of Shizuoka Prefecture for the last few years.
Its rarity is caused by its popularity with anglers and its very fine taste.
A cousin of the rock fish, it is called many other names such as Aburako, Aburame and when young, Kujime.
The best season is in may and June. As it lay eggs in Winter, the taste loses its appeal.

It is a real morsel to be enjoyed in many ways:

As sashimi, evenits skin is edible!

It makes for superb sushi nigiri!

Like any great white-fleshed fish, you must sample it in karaage/deep-fried!

The same karaage can be then marinated!

Another great way to enjoy it is to cook it as Japanese nimono, either slowly simmered or steamed and served with a soy sauce, sake and mirin sauce!

Of course it makes for a supreme delicacy “poele” in French or Italian gastronomy!

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Please check the new postings at:
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Wild Table visits Hunt’s Point Wholesale Fish Exchange in the Bronx-NY. by Warren Bobrow

You thought that Tsukiji in Tokyo was the one destination to see all the best fish in the world packed into one location!
You will have to think again!LOL

Join Warren Bobrow, Contributing Editor at Wild River Review, on Wild Table visits Hunt’s Point Wholesale Fish Exchange in the Bronx-NY. and leave your comments to encourage him to do even more!

A must-read!

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Please check the new postings at:
sake, shochu and sushi,
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