Tag Archives: Gourmet

Ekimae Matsuno Sushi Restaurant

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


(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!
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!



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.
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.
We particularly appreciated their deep-fried oysters and mambo fish (above picture).
Their “all-maguro sushi set” was a real bargain regarding size, quality and price.
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

Acquired taste: Namako

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



“Namako” (in Japanese) has all kinds of English (and not so English) names: seslug, sea cucumber, trepang, beche de mer. The Chinese have always been a bit crazy about them inciting Europeans to trade them as far back as the 17th Century. The Chinese themselves have made themselves somewhat notorious for ollegal catching in Japanese seas…
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They come in various colopurs (the red one is the most popular) and names: “manamako”, “Akako”, and “Kaiso”.
They are caught all along the Japanese shores.
Numazu Harbour in Shizuoka Prefecture is renown for its catches in winter, the best season as far as taste is concerned.
There are many ways to prepare it:
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“Namasu” or namako pickled in vinegar and 2Namako Chaburi” are the most popular ways, but many people appreciate them cut in raw slices.
Even the insides/innards are appreciated under the name of “konowata” and are usually served as “gunkan” style sushi.

Sashimi set at Bu-Ichi (1)

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My friends and I ordered this sashimi set at Bu-Ichi Izakaya, Shizuoka City, on November 12th:

Top: Kohada/small sardine variety
Clockwise: Kochi/Sand borer, Aji/saurel-pike mackerel, Shimesaba/pickled macerel (centre), Katsuo/bonito, Tako/octopus, Ika/cuttlefish

Sashimi Set at Takasagotei

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Here is a sashimi set I ordered at Takasagotei Restaurant in Hamamatsu City

Top middle: Aji no Tataki/chopped saurel-pike mackerel
Clockwise: Maguro/Tuna, Katsuo/bonito & Kobashira/chopped sea clam

Sushi restaurant: Fuji Sushi

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Fuji Sushi is another one of those “kakureya” (hidden spots) you need to guided or introduced to. Actually I must have passed it hundred of times as it is very near my work place, but it took until last week to venture inside it thanks to my friend, Mr. Koyama.


Although my first experience was a thouroughly enjoyable one, I still don’t know the chef’s name! A very quiet person, not only is he a great sushi chef, but he is also a great Japanese chef!

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Homemade Ankimo (Frogfish liver paste), broiled oysters and konbujime hirame (sole marinated in seaweed)

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Grilled torigai and kampachi head simmered for ten hours! You could eat the lot, bones and all.

Of course the sashimi (see above) was simply gorgeous.
The chef, for all his shyness, became a great source of information when asked the right questions. With 36 years of experience to profit, I certainly kept my ears wide open!
As I was a bit short of time, I had to leave Mr. Koyama alone early but still managed to enjoy a few cups of Garyubai Junmai ginjo by sanwa Brewery (Shimizu Ku).
I don’t have to tell you I will have to visit the place again soon to enjoy the sushi, too!

Fuji Sushi
420-0839 Shizuoka City, Aoi Ku, Takajo Machi, 2-4-24
Tel.: 054-2530335
Fax: 054-2530344
Counter on first floor
Private rooms for parties upstairs

Sashimi Set

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I was served this set of seasonal sashimi last Friday at Tomii Restaurant in Shizuoka City.
Absolutely succulent!

From left to right:
Akami (lean tuna)
Kurodai (“black Grouper”)
Uni (sea urchin)
Aka Ika (red cuttle fish) on a bed on a bed of Tosaka Nori (Tosaka seaweed)
Hirame (Sole)

Sushi Recipe: homemade California Roll

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



I would like to dedicate this particular recipe to Allison!
My better (worse?) half came up with this simple recipe the same day she prepared the bonito sushi (see previous post).
Once again she used traditional sushi rice added with fine pieces of pickled fresh ginger.

On a large piece of cooking cellophane paper he first placed thin strips of avocado and slices of smoked salmon, and finally the rice, keeping in mind to place as to form a regular shape cylinder.


She then wrapped the cellophane paper around the whole as shown on above picture.

She cut the sushi roll through the cellophane paper with a sharp knife she wiped between each cut.
She finally served the cuts topped “Tobikko” (flying fish roe). Lghtly dipped in shoyu, great with more sake!

Sushi Recipe: homemade bonito sushi

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



My better (worse?) half came up with this idea after she got hold of quality “katsuo tataki” (slightly grilled bonito).
She prepared the sushi rice balls according to tradition with the addition of fine pieces of pickled fresh ginger (as this is the season rigt now).


She then placed a slice of bonito seasoned with ponzu with more thin sliced pickled ginger, “tobikko” (flying fish roe) and finley chopped thin leeks>

Great with sake!

Seasonal Fishes 11: Mackerel/Saba

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Mackerel or saba is fish eaten over the whole Northern Hemisphere and does come under many varieties and names.
In Japan it is mainly called “Saba”, “Masaba” or “Sekisaba”.
Herre it is mainly caught off Oita, Saga Prefecture, although quite a few are caught off our coasts. They feed on plankton mainly.
(mackerel catch in Yaizu Harbour)
They are prepared and cooked in many guises. In France, my birthplace they are steamed and then pickled in white wine and spices. In Northern Europe they also eaten half raw as smorgasbrod and pickled fish.
It can be appreciated as sashimi, but it must be absolutely fresh and is best served with grated fresh ginger and lemon:
As far as sushi is concerned, “masaba” variety is best:
It is especially popular as “oshizushi” (pressed sushi).
My prefernce goes for konbu zume saba. the mackerel is kept inside a variety of wet seaweed for an hour or so before put whole on top of a long “bar” of rice, then cut to size:
(picture taken at Tomii estaurant, Shizuoka City)

Seasonal Fishes 10: Sanma/Mackerel Pike

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


“Sanma” or Mackerel Pike has come on our plates with the advent of Autumn.
Known under other names such “Saira” or “Banjyo”, it is a fish with red meat rich with proteins.
In season, the flesh is fatty and sweet and ought to be sampled as sashimi served with grated fresh ginger and thinly cut leeks:

(Pic taken at Tonami, Shizuoka City)
It is mainly caught off the north eastern shores of Japan as the fish swim down from Hokkaido.
But the more it is caught, the less fat it will contain.
The annual catch exceeds 20,000 tonnes, although breeding is increasingly successful.
If you eat it at a good place such as Tonami in Shizuoka, you will be served its bones and head deep-fried.
Of course, as a sushi it is a morsel to savour!