Service: Pro and very friendly
Facilities: Very clean. Excellent and spacious washroom
Prices: Reasonable (for sushi!)
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu

O-Toshi/お通し, the snack coming with the first drink. Tuna tartare/maguro tataki/鮪叩き!

Sushi Ko is a favorite sushi bar/restaurant of mine in Shizuoka City for many reasons:
The prices are clearly indicated (bear in mind though that the o-toshi/snack will be charged). If you ask for a special order the staff will be glad to prepare according to a pre-agreed budget.
The variety of seafood is unequaled in the City thanks to very very strong links with fishermen and fish markets all over Japan. Moreover, it serves a splendid array of local products seasoned with locally-grown fresh wasabi!
Even vegetarians and vegans can be catered for!

As we had come just at the opening time I had the chance to take pictures of the morsels in their glass displays without interfering with any customer!

You will be able to see these if you sit at the counter!

Bear in mind that sitting at the counter costs more is just a fallacy!

For once we drank white wine and French Chablis is just perfect for sushi!

We alwaays start with one of the sashimi plates of the day. In this case, Bonito/Katsuo/鰹!

Always served on a bed of red onion!

With plenty of chopped scallions and grated fresh ginger!

For people who don’t fancy raw squid, ask for their tentacles deep-fried,ika geso karaage/烏賊ゲソ唐揚げ!

A rare fish from the Suruga Bay: Rosy seabass/nodoguro/ノドグロ!

Served as carpaccio with plenty of greens!

The chef confided that it was the first time he served it as such a request!

Then it was time for a few nigiri-styles sushi: scallops/hotate/帆立!

Sweet shrimps/Amaebi/甘海老!

Seared scabbard/cutlass fish with ponzu and momiji oroshi/Tachiuo aburi/太刀魚炙り!

back to a cooked morsel typical of Shizuoka Prefecture: Deep-fried Cherry shrimps and baby corn/sakura ebi kakiage to young corn/桜海老かき揚げとヤングコーン!

Squid “noodles” in gunkan/mothership-style sushi/Ika soumen gunkan nigiri/烏賊素麺軍艦握り!

Seared beef nigiri/Gyuu aburi/牛炙り握り!

Some-homed mad pickles to accompany the next drink!

Junmai ginjo by Fujinishiki Brewery in Fujinomiya City!

Our neighbors’ sashimi plate!

Spicy scallops roll/piri kara hotate maki/ピリ辛帆立巻!

Pickled squid for the Dragon!/ika shiokara/烏賊塩辛!

Conger eel and cucumber roll/Anakyu Makiアナキュウ巻!

Salmon roe in gunkan sushi style/Ikura gunkan /イクラ軍艦!

Having some fun with it!

And nameko mushroom soup to finish!

SUSHI KO/すし幸

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

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Service: A bit shy and busy but very friendly!
Equipment & Facilities: Overall very clean. Excellent washroom
Prices: Reasonable
Strong points: Very fresh fish and seafood directly from Numazu harbor for the main part. Also features other Japanese cuisine. Good drinks list

Some of the fish is still alive an d kicking!

I had the other day the occasion to visit one of Uogashi Sushi restaurants, a chain which originated in Numazu City and now has establishments as far as Yokohama.
They serve a good array of fish and seafood at comparatively (for sushi restaurants) reasonable prices. They can be classified as median regarding the standards of quality in Japan but they have the merit to serve some of the freshest produce in the country!
Here is what we had the other day:

Kawahagi o-tsukuri/whole filefish/leather jacket sashimi plate!

They have their own label sake!

A Honjozo Nama called “Otoko no Mondashi/漢の問出” by Hana no Mai Brewery in Hamamatsu City!

The first plate of sushi!

The second plate of sushi!

Vegetable tempura!

Ikura/salmon roe!

Negitoro/grated tuna roll and scallops/hotate/nigiri!

Grilled sanma/saury pike nigiri to finish!

They have a lot, lot more, a very practical place for families and big parties!

Numazu UOGASHI SUSHI Minato Ten/沼津魚がし鮨港店

420-0844 Numazu City, Kasuga Cho (inside the harbor), 47-1
Tel.: 055-963-4090
Opening hours: 11:00~21:00
Credit cards OK

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shimizu Ku, formerly Shimizu City, a city of its own, before it was merged into Shizuoka City, has always been a major fishing harbor in Japan.
It is actually the biggest tuna hauling port in Japan (not Tsukiji where everything is more or less sent to!)!
Since Shimizu Ku’s merger it has been expanded and modernized together with Shimizu JR Station but the quaint old-fashioned market open to the public is still there!

To find it get off via the North Exit of Shimizu JR Station and walk for about 10 minutes.
It is pretty well indicated and difficult to miss.
Bear in mind there are two entrances.
Follow me for an easy visit and let’s see what is in store for us!
And remember it can make make for a great monthly tour as the fresh seafood is seasonal and there are many small and very reasonable restaurants inside!

Women’s power!

Shellfish!

Fresh oysters!

Scabbard/cutlass fish!

Soles!

Rosy seabass, red gnomefish!

Himono/sun-dried fish!
Shizuoka Prefecture produces 50% of all himono in Japan!

Shiokara/pickled seafood!

More himono!

Sun-dried horse mackerel!

Shirasu/hard mouth sardine whiting and sakuraebi/cherry shrimps!
A Shizuoka specialty!

Freshly deep-fried seafood!

Kamoboko/Steamed fish paste!

Sweet pickled/marinated fish (dry style)!

Yellowtail!

Red squids!

Tuna sashimi!

Take-out sushi sets!

Sushi donburi take pout!

Deep-fried fish paste (cold)!

Sun-dried and seasoned mackerel!

Small tuna blocks!

Night catch!

More shellfish!

More oysters!

Sun-dried seabreams!

More expensive variety of sun-dried seabreams!

Whale bacon!

More of women’s power!

Many kinds of dried and seasoned fish!

Live fish!

Turbo shells!

Live spiny lobsters!

One of the small restaurants!
Don’t worry the restaurants tour will come in a separate report!

More ready to takeout seafood!

Don’t forget these two!
You will never see them displayed together outside our Prefecture!

These dried fish are considered as extravagant souvenirs up in Tokyo!

Frozen octopus!

Big but reasonably-priced tuna blocks!

Will meet you there again very soon!

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh 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 and shochu

The other day for our first visit at Sushi Ko on Aoba Park Street in Shizuoka City we challenged Chef Kenta Birukawa/尾留川健太さん to create a new Sushi Millefeuille for the Year 2016!
Bear in mind that he only can and may do it and that it does not feature on the menu!

“Aburi Sushi Millefeuille/Seared Sushi Millefeuille”!
The concept was indeed new as he announced beforehand that he would “burn” it, a joke meaning that at least the outside would be seared!

The main part of the millefeuille made of sushi rice was surrounded with thin bands of 1) akami/red lean part of tuna, 2) tachiuo/scabbard or cutlass fish, 3) shake/salmon.

It was topped with pieces of ika/cuttle fish/squid and kinmedai/splendid alfonsino.

The whole was then seared before being decorated with thinly sliced cucumber and presented with pieces of tamagoyaki/Japanese omelet and ikura/salmon roe!

And the interior revealed pieces of kyuuri/cucumber, boiled ebi/prawn, tobiko/flying fish roe, tachiuo/scabbard or cutlass fish, shake/salmon and akami/red lean part of tuna!

What is going to be the next challenge? LOL

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

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

I had been long due for a visit at the Fish Market inside Parche Department Store located at Shizuoka City JR Station!
It seems we are in a season particularly favorable for shellfish!
The variety will drive an expat crazy!
OK, let’s have a look!

Sudaregai/すだれ貝: Venus clam!

Tairagi/玉珧 (also called Tairagai/平貝): pen shell!

Shirobai/白蛽、白海蠃、白海螄: white Japanese ivory shell, white Japanese babylon!

Tsubugai/螺貝 (or Tsubu/螺): whelk!

Chigai/稚貝: small Scallops!

Hotate/帆立: scallop!

Hokkigai/北寄貝: Sakhalin surf clam (also called Ubagai/姥貝)!

Honbinosugai/ホンビノスガイ: hard clam, Northern quahog!

Umi Tsubo/海つぼ: Japanese ivory shell, Japanese Babylon（also called Bai (or Baigai)/ 蛽、海蠃、海螄 )!

Kotobushi/床臥・常節: small abalone!

Iso Tsubugai/磯つぶ貝: Small whelk variety Buccinum middendorff Verkruzen, 1882 (also called Ezobai/蝦夷バイ)

Isomono/いそも: Top-shell (also called Bateira/馬蹄螺)!

Asari/浅利: Japanese littleneck, Manila clam!

More Hotate/帆立: scallopｓ!

And to finish, more Hokkigai/北寄貝: Sakhalin surf clam (also called Ubagai/姥貝)!

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Service: busy but friendly
Equipment and facilities: Overall very clean. Excellent washroom. Non smoking
Prices: reasonable
Strong points: great choice and fast service

If you are in a bit of a hurry but still are hungry Fujieda Station is a practical place to enjoy some reasonably-priced but still tasty sushi.
Uogashi Nagarezushi is located on the second floor of OLE Building just beside Fujieda Station south exit!

It is a fairly big place but seats are sufficiently separated for necessary privacy.
This is a “nagaraezushi”, that is a system where orders are coming to your table via a computer service. Very quick and efficient and the staff will come regularly to collect away your empty plates.

Plenty of top-class local sake!

What did we have, then?

Whale/kujira/鯨 nigiri!

A set consisting of horse mackerel/aji/鯵 prepared in four different manners!

A set of three white-flesh fish/shiromi/白身 in aburi/seared/炙り style!

A mixed set of twelve diffrenet sushi nigiri!
Gizzard/kohada/小肌, grated tuna/negitoro/ネギトロ, boiled sardine whiting/shirasu/白子, crab salad/kani sarada/蟹サラダ, boiled prawn/yudeebi/茹で海老, Japanese omelet/tamagoyaki/卵焼き, Horse mackerel/aji/鯵, bonito/katsuo/鰹, mackerel/saba/鯖, cuttlefish (squid9/ika/烏賊, seabream/tai/鯛, and tuna red lean part/maguro akami/鮪赤身!

Large horse mackere/aji/鯵 in aburi/seared/炙り style!

And to finish, another set of nigiri in aburi/seared/炙りstyle: horse mackerel/aji/鯵, tuna/maguro/鮪　and cuttlefish tentacles/ika geso/烏賊ゲソ!

All with as much tea and pickled ginger as you want!

Uogashi Nagarezushi/魚がし流れ鮨

Fujieda City, Maejima, 1-3-1, OLE Building (Fujieda JR Station South Exit)
Tel.: 054-634-2880
Opening hours: 10:00~21:00
Credit cards OK
Take-outs OK

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Service: shy but extremely attentive and kind
Equipment & Facilities: overall very clean. Excellent washroom. Non-smoking private room possible
Prices: reasonable (that is for true sushi!)
Strong points: Sushi mainly created with local seafood. 3-year old wasabi root exclusively used. Grilled and deep-fried fish, tempura. Excellent list of sake and shochu.

Chef Kenta Birukawa/尾留川健太親方！

Kenta Birukawa opened Sushi Shokunin Birukawa last July after a long time spent as the main chef of Sushi Ko in Aoba Park Street, Aoi Ku, Shizuoka City for the pleasure of his many fans including your servant.
It is located near Komagata Street which is being completely renovated with the addition of high-rise mansions which promises a flow of affluent customers to all the establishments who decided to stay or move recently!

Whatever his skills a chef builds his reputation on his/her choice of ingredients.
Kenta always has enough live local fish in his aquarium tank along with products chosen on a daily base through his many contacts in local and national ports. And when it comes to wasabi, even the op restaurants in Tokyo or Kyoto do not come near to equal him as he exclusively uses roots grown for three years in the mountains of Utogi, Aoi Ku, Shizuoka Ciy, the very location where the first wasabi were grown for their roots in the beginning of the 17th Century.
The wasabi is grated a little at a time before being served on each plate or sushi!

Incidentally Kenta and his little jewel of a mother are from Akita Prefecture as can be noted on the tea cups and the noren/entrance curtain to the kitchen! Apparently Shizuoka City is very popular with denizens of Akita Prefecture as they have formed their own association in our city!

It was actually our first visit as we n\knew the place would be too crowded during the first two months, and still is, so better to call first or reserve in advance!
The tone was set with the o-toshi/snack coming with first drink consisting of succulent whelks!

A small board is shown and circulated among the customers to inform them of the special fish and seafood of the day, a very useful and practical way when it comes to sashimi or cooked fish!

As for drinks there is much to choose from among the sake, comprisingg many local ones (expect more not featured on the list!), wine and soft drinks!

And do not forget the shochu and the beer!

As for individual sushi the prices are clearly stated. You can also discuss your budget directly with Kenta without any worries. He will also gladly accommodates your special orders not featured on menus. Just keep on eye on what the regulars order!

Another big plus the rice is steamed in small bunches, and if you are lucky enough he will prepare it in front of your very eyes!
Kenta has his own recipe which includes a mixture of 90% usual rice wine with 10% of red rice wine as demonstrated above! Not many restaurants will go to the pains f such explanations with their customers, so do not forget our camera!

Not including the kitchen hidden by the noren/entrance curtain to prevent odors to invade the restaurant the restaurant is a model of a clever use of the limited space with the inclusion of a Japanese-made grill/salamander!

Cutomers can see how their fish id being cooked1
“White-grilled” (no sauce basted on fish) conger eel in our case!

“Shirayaki anago”/white-grilled conger eel!
Just add a little grated wasabi on top of each piece before savoring it!

Kent is famous all over town and beyond for some tidbits you must absolutely sample1
One of them is “Kawahagi o-tsukuri”/Filefish (also called eather jacket in Australia!) sashimi plate!
Cheaper and tastier than fugu/globefish and super fresh as they picked up alive form the tank!

The fish is cut in very thin slices and served with cut leeks/scallions to be rolled inside each slice of fish. a great opportunity to show your skills with chopsticks!

And as for the dipping sauce it consists of the live liver of the very same fish chopped thinly and mixed with rice vinegar and what else!

The “jowls” of the same fish will then served to you as deep-fried1 To eat with your fingers!

Another morsel you must absolutely order is “amguro zuke”!
Slices of tuna akami/lean part are marinated for a short time in a mixture of soy sauce, sake, mirin and secret ingredients before being served as nigiri. Almost a dessert!

Also make a point to check what local fish are available!
The above is a fish that made Shizuoka Prefecture famous all over Japan: “kinmedai”/spendid Alfonsino caught off the shores of Inatori on the west coast of Izu Peninsula!
Seared on one face you can savor at least two different savors!

If you wish for something from other shores try the deep-fried “shiroebi”/white shrimps from Toyama Prefecture!

Vegetarians can order a plate of fresh vegetable tempura prepared by Kenta’s mother!

“Maki”/sushi rolls aficionados are faced with an embarrassment of choices as Kenta will gracefully prepare your orders even if they are not featured on the menu!
Dragon ordered this “futomaki”/large roll filled with fresh salmon, salmon roe, grated 2yamaimo”?Japanese yam and thin scallions!

For “dessert” (for vegetarians and vegans) ask for “kanpyo maki”/roll filled with simmered dry gourd shavings, and don’t forget to mention with “plenty of wasabi”!

Kenta cooks his own tamagoyaki/Japanese omelet (not evident in many sushi restaurants!) so don’t forget some!

And wash down the lot with some very tasty miso soup!
There are usualy three kinds depending on the season.
This time they proposed tofu, nameko mushrooms and cockles.
Dragon opted for the tofu added with a generous portion of fresh seaweeed!

This was only a small dinner, so expect more in the near future with different morsels!

SUSHI SHOKUNIN BIRUKAWA/寿司職人尾留川

420-0037 Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-5-8
Tel.: 054-251-9787
Opening hours: 17:00~23:00
Closed on Wednesdays
Reservations higly recmmeneded
Credit cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Service: shy but extremely attentive and kind
Equipment & Facilities: overall very clean. Excellent washroom. Non-smoking private room possible
Prices: reasonable (that is for true sushi!)
Strong points: Sushi mainly created with local seafood. 3-year old wasabi root exclusively used. Grilled and deep-fried fish, tempura. Excellent list of sake and shochu.

Chef Kenta Birukawa/尾留川健太親方, as a true chef has always loved to be challenged into new ideas.
Every time I visit his restaurant, Sushi Shokunin Birukawa, in Aoi Ku, Shizuoka City he knows I will asak for a new “Sushi Millefeuille”, a bit to the surprise of regulars as the order is not written anywhere, be it on the regular menu or specialties of the day!

So when I proposed the name, Summer Version Sushi Millefeuille, that is what he came up with!
Note that the sushi rice is lightly colored as 10% of the rice vinegar used in its making is akazu/red vinegar!

The fish served in aburi style/half grilled, half raw on top is “nodoguro” or “blackthroat seaperch” also known as “akamutsu” in Japan, a seasonal fish of higher quality!
The fish was accompanied with “boiled “shako” or squilla!
Anago/grilled conger eel was also included inside the rice with grilled eggplant and thinly sliced cucumber!

Almost a whole dinner by itself1 Looking forward to the next challenge!

SUSHI SHOKUNIN BIRUKAWA/寿司職人尾留川

420-0037 Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-5-8
Tel.: 054-251-9787
Opening hours: 17:00~23:00
Closed on Wednesdays
Reservations highly recommended
Credit cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Service: shy but extremely attentive and kind
Equipment & Facilities: overall very clean. Excellent washroom. Non-smoking private room possible
Prices: reasonable (that is for true sushi!)
Strong points: Sushi mainly created with local seafood. 3-year old wasabi root exclusively used. Grilled and deep-fried fish, tempura. Excellent list of sake and shochu.

The other I finally managed to find a couple of seats free at Sushi Shokunin Birukawa, my favorite sushi restaurant in Shizuoka Prefecture I have already introduced to many an overseas client. The problem is that it is very popular and it is tough, nigh impossible to get a seat on holidays or weekends! Even on a Thrursday it was fully booked by 6 pm!

Anyway, to make along story short, we once again challenged our good friend, chef Kenta Birukawa who moved some 15 years ago to Shizuoka from his native Akita Prefecture to another Sushi Millefeuille! It is not listed on the menu, but if you are recommended in person by your servant he will happy enough to concoct you an original one according to your taste an priorities!

The only thing we agreed on was the name: Early Spring (that is, for 2018!) Sushi Millefeuille!
Bear in mind that “Early Spring” in Japan, and especially in Shizuoka City, quite before the real Spring has actually come to grace us with its mild weather after this year’s unusually severe winter!

The Dragon (my worse half!) did not wait to demolish as it is her sorry habit but I had time enough to notice that the sushi rice is made in Kenta’s particular recipe, that is the rice vinegar used in seasoning the rice contains red amazu rice vinegar for 1/10th ration and that the millefeuille was topped with avocado nmayonnaise and salmon roe!

I could notice before Dragon further demolished the edifice that it contained scallops, squid and boiled lotus root!

And I forgot to mention that the banderolle around the millefeuille was composed of small cubes of akami/red lean tuna and Japanes omelet/Tamagoyaki!

Can’t wait for the next one!

SUSHI SHOKUNIN BIRUKAWA/寿司職人尾留川

420-0037 Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-5-8
Tel.: 054-251-9787
Opening hours: 17:00~23:00
Closed on Wednesdays
Reservations highly recommended
Credit cards OK

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

Service: Shy but kind and attentive
Equipment: Overall very clean. Excellent washroom. Entirely non-smoking
Prices: reasonable
Strong points: Very fresh fish, mainly local. Excellent cooked fish and seafood. many local sake!

Numazu Uogashi restaurants are so called because they originate from a company based in Nymazu City in the eastern part of Shizuoka Prefecture which is connected with the fishing harbour and its trade.
This very placelocated on the first floor of Parche Department Store (Inside Shizuoka JR Station) just in front of Associa Hotel used to be a conveyor-style sushi restaurant but it was recencently converted into a “nagare Sushi restaurant”, a system invented by this very company!

Each table or seat has its own computer panel to choose and order food from. You can browse the whole at ease, choose or modify your order until you confirm it. Then it will reach you through a special rolling floor to be diverted at the last second to your seat only!

That is what we ordered on that particular day!
Katsuo/bonito sashimi!

Steamed oysters! Enormous!

They also serve izakaya style dishes: tukune/minced chicken brochettes!

One of the evry good local sake after the initial beer! They also have wine on the menu!

Enormous multiple seafood gunkan sushi!

Closer view!

Deep-fried globe fish on the bone! To eat with your fingers!

Stir-fried tuna!

Local seafood sushi nigiri set!

And asari/cockles miso soup to washi all down!
Perfect for limited purses!

Numazu Uogashi Nagare Sushi, Shizuoka Parche Restaurant

420-0551 Shizuoka City, Aoi Ku, Kurogane Cho, 49, Parche, 1F, Shizuoka JR Station
Tel.: 054-251-6116
Opening hours: 11:00~22:00
Credit cards OK

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Service: Very friendly and informative.
Equipment & facilities: old but very clean. Traditional but clean Japanese washroom
Prices: Reasonable
Strong points: great products, local and from all over japan. Great sake list.

in Shizuoka City, you do not need to be near the sea to find great sushi and fish products. The latter probably follow you along your trips!
The other day I was invited by a local regular fr dinner at Miyako Sushi on the other side of the Abe River and as far as Abeguchi Shinden, in the middle of the country, not far from the tea fields.
Miyako Sushi is what you call a true traditional country sushi restaurant.
No pretense here. The marine products a top-class and the selection of sake a discovery!
And most customers are local so you know you are coming to a great place, maybe old fashioned but so laid back!
Not only sushi,and sashimi but also cooked food await you there!

Superlative “Nanbu Bijin” sake from faraway Iwate Prefecture!
Check with the staff as the sake list tends to change quickly!

O-toshi/snack served with first drink, featuring otaru ika/lucciolla squid!

Traditional kappa maki/cucumber roll for the kid among us!

first superb sashimi selection!

Deep fried kuro hanpene/sardine paste cake and kisu/sillago!

A rare sake, Sawa no I for Tokyo of all places!

The second superb sashimi selection!

Grilled shishamo/literally leaf fish! A typical Japanese specialty!

Sushi nigiri galore!

And instead of dessert we had Chyawanmushi/Japanese salted hot pudding!

Go and explore the country along the Abe River! Surprises await for you there!

MIYAKO SUSHI
Address: Shizuoka City, Aoi Ku, Abeguchi Shinden, 517-5
Tel.: 054-296-4171
Working hours: indefinite. Better call and reserve first as the place tends to be crowded!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Service: a bit shy but kind and attentive
Equipment and facilities: Overall very clean if old. Non-smoking at lunch time
Prices: reasonable
Strong points: Mainly local seafood. Great sushi donburi/bowls

The star of the restaurant!

Nice face, isn’t it?

During our last visit to Atami City, at the eastern end of Shizuoka Prefecture, we decided to try Sushi Chu Restaurant, a very traditional place like they don’t do anymore!
It can be a busy place especially on weekends both with Japanese and foreign tourists!

You will be asked if you want to eat lunch in the normal style, for which you will be invited to sit at the counter or if you want to order the sushi donburi/bowls, in which case you will sit at a table.
The donburi sets are great at lunch. We decided to order both!

I ordered the “Jyou Kaisen Don/Superior seafood bowl” which includes local seafood and more from other parts of Japan!

Of course Dragon expected to share that!

From another angle!

As for Dragon, she ordered “Jizakana Kaisen Don/Local fish Bowl”!

From another angle!

All local seafood including shirasu/sardine whiting and Sakuraebi/Cherry Shrimps”!

The servings are big enough to satisfy you without stuffing yourself. The food is authentic and very reasonabkle for the quality!

SUSHI CHU

413-0013, 7-11, Ginza Cho, Atami City, Shizuoka Prefecture
Tel.: 0557-82-3222
Opening hours: 11:00~15:00, 17:00~20:00
Homepage (Japanese)

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Service: shy but extremely attentive and kind
Equipment & Facilities: overall very clean. Excellent washroom. Non-smoking private room possible
Prices: reasonable (that is for true sushi!)
Strong points: Sushi mainly created with local seafood. 3-year old wasabi root exclusively used. Grilled and deep-fried fish, tempura. Excellent list of sake and shochu.

The other day as usual knowing that the place would be full before 6pm I called beforehand at 5 and barely managed to grab two seats at the counter of Sushi Shokujin Birukawa Sushi Restaurant in Shizuoka City!
In spite of its location away from Shizuoka JR Station it is a busy place filled with faithful regulars. Nobody is privileged to their own seats so it is better to reserve or try your luck at opening time! That is unless the plaace is already fully booked!

Anyway, we once again challenged our good friend, chef Kenta Birukawa who moved some 16 years ago to Shizuoka from his native Akita Prefecture to another Sushi Millefeuille! It is not listed on the menu, but if you are recommended in person by your servant he will be happy enough to concoct you an original one according to your taste and priorities!

The “seafood side”!

Kenta’s Akita Prefecture is famous for its wild mountain vegetables and as he had just received some he included them in this millefeuille to call it “AKITA” Sushi Millefeuille!

All kinds of seafood on the top including tuna, seabream, sole and squid!

Plenty of fresh vegetables on one half of the sides!
One could easily make such a sushi millefuille a vegetarian one!

And so much more inside!
Did I mention that there were some more special “decoration side servings”? lol

Can’t wait for the next one!

SUSHI SHOKUNIN BIRUKAWA/寿司職人尾留川

420-0037 Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-5-8
Tel.: 054-251-9787
Opening hours: 17:00~23:00
Closed on Wednesdays
Reservations highly recommended
Credit cards OK

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Service: rough but friendly
Equipment & Facilities: Overall very clean. Excellent shared washroom
Prices: Reasonable
Strong points: Local seafood!

Mochimune and its harbour in Shizuoka City is going through ea real revolution since CSA Estate Agents have taken on the task to renovate he whole harbour area, hotels, restaurants and even hotsprings!
One particular spot is the new Minato Yokocho/Harbour Alley sheltering all kinds of restaurants. Incidentally it will mean more articles!
At the very entrance of the alley is a restaurant specialising in local seafood bowls: Jiroumaru!

Tidbits served with some of the bowls!

Mochimune is the most famous shrasu/sardine whiting fishing harbor in Japan, so the shirasu will appear in many guises, but there are great produce of the sea!

During our last visit one chose the ‘susume donburi/Coice of the day donburi! It is served with miso soup and tidbits!

Featuring raw and cooked shirasu/sardine whiting, raw and boiled sakuraebi/Cherry shrimps, raw maguro/tuna, and tamagoyaki/ Japanese omelet!With chopped scallions, grated ginger and pickled ginger!

As for me I had an even more extravagant (but reasonably-priced!) Kakiage donburi/deep-fried seafood bowl with tidbits including pickles and boiled shirasu!

Perfect with a beer!

Enormous kakiage mainly including local sakuraebi and chopped vegetables!

Plenty more left to explore at day and at night!

JIROMAU

Shizuoka City, Suruga Ku, Mochimune, 2-11, Minato Yokocho Alley (in front of harbour)
Tel.: 054-2564956
Opening hours: 11:00~22:00, 11:00~14:00 on Tuesdays
Closed on Wednesdays

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Service: shy but very kind
Equipment and facilities: Overall very clean. Shared bathroom, old but clean.
Prices: Reasonable
Strong points: first class fish and seafood at very reasonable prices. Super fresh. Serves both raw and cooked fish!

The locals know it well but tourists do not seem to know yet the value of visiting a local fish market to enjoy super fresh fish and seafood at very reasonable prices all in an authentic atmosphere away form mannerisms and snobbery downtown.
In Shizuoka City the Shimizu Fish Market is the place! Very easy to find: get off at Shimizu JR Railway Station turn right in the direction of the harbor and use the overhang passage. Turn left to cross the road and go gown at the end. The fish market is two minutes away on foot on your right!

This particular fish market is known all over Japan for its tuna as this the largest tuna unloading harbor in Japan!
I do have to visit the place regularly for business or otherwise and my favorite restaurant is Maguro Ichigo/まぐろ一期!
Take your time to check the dish and cuisine models exhibited outside! They also have a menu in English on request!
It is a great place to visit alone or with family as they also serve scrumptious cooked food for people and especially children who don’t like raw food! Incidentally they offer a set for children, too!

I chose a set consisting of a tuna/maguro sushi bowl topped with all kinds of tuna and a sakuraebi kakiage/cherry shrimps fritter/ a local specialty with miso soup and pickles!

The maguro sushi bowl was topped with slices of akami/lean tuna, chutoro/semi fat tuna and negitoro/scraped tuna with pickled ginger! As for the price, unbeatable!

The cherry shrimps fritter!

My friend had a different set including a small sashimi plate!

A rarity in Japan: Simmered tuna tail!

It is only a small sample of the food and dishes available!
Come as a group and taste as many dishes as possible!

MAGURO ICHIGO/まぐろ一期
424-0823 Shizuoka City, Shimizu Ku, Shimazaki Cho, 149, Shimizu Fish Market, 1F
Opening hours: 9:30~17:30
Closed on Wednesdays
Cash only

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La Brasserie Eikun est située dans les montagnes de Yui, le port de pêche á Shimizu Ku dans la Ville de Shizuoka.

Ce même port est célèbre dans tout le Japon pour ses crevettes cerise/sakura ébi représentées sur l’étiquette de cette bouteille !

Alcool: 15~16%, taux de polissage: 60%. Clarté: très clair. Couleur: Presque transparent.

Bouche: attaque franche mais bien arrondie avec ajout de pétillant de junmaï.

Sec et fruité. Complexe. Légèrement sirupeux.. Noix grillées, crème anglaise, amandes.

Disparaît assez rapidement sur des notes encore plus sèches de chocolat, grains de café et noix grillées.

Finale: Un saké sec excitant, tout en complexité et difficile á cerner. Vous entraîne constamment vers la prochaine gorgée.

Se savoure tel quel ou á n’importe quel moment d’un repas. Se marie avec bonheur avec pratiquement tout. Un compagnon suprême pour de forts fromages, des marinades, des viandes rôties, des grillades de crevettes et de langoustes.

En dépit de sa rusticité et un prix plus que raisonnable, un beau cadeau á offrir! Pour les amoureux de saké sec!

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Il y a quelques jour, mon ami Patrick Harrington m’a indiqué avec justesse la nécessité de manger autant local que possible. Dans cette optique je vais essayer de présenter autant que possible la richesse de l’agriculture, la pisciculture et l’élevage à Shizuoka.

Pour commencer je voudrais parler du houbou, le grondin rouge, bon marché et très goûteux poisson. Certains disent qu’il est grotesque alors que d’autres le considèrent comme plutôt joli. Son nom anglais « blue fin robin » vient de ses ailerons bleutés et sa couleur rouge foncé. La plupart d’entre eux se pêchent en hiver dans le département de Niigata (30~50 cm), mais à Shizuoka et dans la baie de Suruga, une plus petite espèce se pêche et elle mesure vers les 20 cm).

On peut le cuisiner de plusieurs façons : En sashimi si il est encore tout frais, dans un « nabe » (une sorte de pot-au-feu japonais), en « nimono » (mariné) à la japonaise. On le trouve aussi cuit vapeur avec une sauce aigre-douce de style chinois.

Je conseille personnellement la version méditerranéenne (1 poisson par personne) : Coupez les ailerons latéraux, et dépouillez le de ses écailles, retirez les entrailles et nettoyez. Incisez le ensuite sur les flancs.

Remplissez son ventre avec un mélanger de légumes hachés finement et d’herbes selon votre bon goût !

Mettez-le ensuite sur une large feuille d’aluminium recouverte d’huile d’olive, salez et poivrez-le. Découpez des légumes dans leur longueur et déposez-les aux côtés du poisson (ayez la main lourde si vous le voulez!), ajoutez aussi deux trois fines tranches de citron dessus.

Pour le final recouvrez-le d’un peu d’huile d’olive et d’alcool d’anis (Pernod, Ricard ou Absinthe).

Fermez ensuite la papillote d’aluminium en nouant ses deux bords . Mettez le poisson au four sur une plaque de métal préchauffée à 180 degrés pendant 15 minutes (voire plus selon la taille du poisson).

Si vous n’avez pas de four je recommande alors la préparation dite « à la chinoise « !

The post Préparer le grondin rouge ! appeared first on SHIZUOKA GOURMETS.

Ouverte depuis le début de l’année 2019 non loin du port de Oigawa, la pâtisserie Noan est une perle qui mérite d’être découverte ! C’est plutôt le hasard qui m’a mené ici suite à la recherche d’une pâtisserie sur Google Maps alors que je faisais une activité de pêche en mer.

N’ayant jamais entendu parler de cette pâtisserie, j’ai décidé de m’y rendre poussé par les nombreux commentaires élogieux !

J’ai été amusé de voir l’ambiance familiale qui y régnait, Noan est géré efficacement de manière familiale et il n’est pas rare de voir la soeur arriver en courant pour prêter main forte en cas d’affluence ! Elle gère une petite boutique de produits de la mer à côté, l’occasion de déguster les Sakura Ebi en pleine saison (en ce moment d’ailleurs !)

Le nom de la pâtisserie viendrait d’une ville française, je n’ai pas su la retracer mais si un de nos lecteurs se sentait l’esprit d’investigation ?! Je suppose que c’est probablement Nohant, dans le Berry, chez la bucolique George Sand et son fidèle Chopin dont la romance fait encore écho dans nos oreilles ?

Façade de la pâtisserie, froufrou et ambiance un peu rétro ! Front of the pastry shop, frilly and a little retro atmosphere !

Le nœud papillon est un peu le snacks « signature » ! Décliné sous plusieurs variations.

Le fraisier : Très bon, et dont les fruits ont le goût de fruit !

Le gâteau au chocolat « Nuit ». Probablement mon préféré et celui de ma famille ! Délicieux de la tête aux pieds. On trouve d’ailleurs au pied du gâteau un biscuit au chocolat. Dans la plupart de ces gâteaux il sert de support à la structure, mais le chef a su rendre ce dernier délicieux, une prouesse !

Enfin image basique mais qui n’est pas des moindres ! Le chef a obtenu le second prix de la foire gastronomique de Dijon ! Prouesse si on considère son jeune âge à l’époque, probablement dans la vingtaine. Foire de haut niveau… et de mon département de naissance, raison de plus pour se sucrer l’estomac.

Verdict : Probablement l’une des meilleurs pâtisseries de Yaizu, se trouvant là où l’on ne l’attend pas. La technique du chef est très palpable et l’on sent clairement l’influence française qui s’est effacée derrière un goût plus proche de celui que les japonais adulent. On sent un certaine exigences derrière la qualité des matériaux, ce qui se reflète aussi sur le prix qui est un tout petit plus élevé que la moyenne, mais qui l’est de manière très justifiée !

Nous n’avons pu parler des Kakigori (glace pillée japonaise) qui sont de véritable chef d’oeuvre, je vous invite à vérifier par vous même leur facebook !

J’apprécie aussi particulièrement la mise à jour régulière de leur line-up, très régulière.

N’hésitez pas à venir vous installer et déguster même sur place, Noan n’a rien à envier aux pâtisseries Tokyoïtes.

Adresse :

パティスリーノアン

Tél : 054-659-7737

Ouvert de 10H00 à 19 heures sauf le mercredi

Possibilité de faire des gâteaux sur mesure pour anniversaires et avec créativité !

Facebook : https://www.facebook.com/patisserienoan/about/

Site internet https://noan2019.on.omisenomikata.jp/

The post Pâtisserie Noan à Yaizu (パティスリーノアン) appeared first on SHIZUOKA GOURMETS.

Quand on parle de pâtisseries japonaises, on ne peut oublier de mentionner l’anko/餡子 (ou an en japonais). En français on dira pâte de haricots rouge, ici le vocabulaire français est plus limité que celui de langue anglaise, avec ses « sweetmeats », « bean jam » ou « red bean jam » bien plus parlants. Peu de gens savent que Shizuoka fut pionnière dans l’élaboration de cette confiture, à Okitsu, arrondissement de Shimizu. Voilà une recette simple et efficace pour les grands et les petits.

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1) 縁Joy, gétas japonaises (Enjoy) Nouveau magasin pour Mizutori avec Jonathan Barnabé!

Premier magasin de la série des échoppes dans la Rue Sengen dans la Ville de Shizuoka!

Jonathan Barnabé vient juste d’ouvrir son magasin de Géta/sandales japonaises et de créations de collaborateurs à 縁Joy (enjoy) dans la Ville de Shizuoka, Aoi Ku, Baban Cho 87 (Sengen Street)!

Situé au coin d’un carrefour, il est d’autant plus aisé à trouver que ses voisins se feront un plaisir de vous y diriger!

Aménagé dans un local au décor minimal mais très fonctionnel, un amalgame de l’ancien et du moderne avec le luxe de toilettes magiques japonaises!

Il y propose des géta/sandales japonaises conçues selon ses désirs par la Compagnie Mizutori appartenant à son épouse. Mais il est déjà entré en discussion avec d’autres artisans de Shizuoka pour les faire connaître au grand public et les aider à vendre leurs créations!

Il a aussi l’intention de concevoir son magasin au plus vite comme un lieu convivial où ‘on pourra se rencontrer autour d’un café ou d’un bon verre de vin, bière ou saké de Shizuoka !

N’oubliez pas de consulter notre vidéo à son sujet !

Le facebook de Mizutori !

À suivre!

Heures d’ouverture：10:00~12:00, 13:00~18:00
Parking: 1 voiture

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Sushi Restaurant: Dinner At Sushi Ko (June 2015) In Shizuoka City!

Sushi Restaurant: Uogashi Sushi Minato Ten (Harbor Shop) in Numazu City!

Shimizu Fish Market (清水魚市場) in Shimizu Ku, Shizuoka City!

Sushi Art: Seared Sushi Millefeuille by Chef Kenta Birukawa at Sushi Ko in Shizuoka City!

Shellfish at Shizuoka Parche Fish Market!

Sushi Lunch at Uogashi Nagarezushi in Fujieda City!

Dinner at Sushi Shokunin Birukawa in Shizuoka City!

Sushi Millefeuille 2017 Summer Version at Sushi Shokunin Birukawa in Shizuoka City!

Early Spring Sushi Millefeuille by Kenta Birukawa at Sushi Shokunin Birukawa in Shizuoka City!

Dinner at Numazu Uogashi Nagare Sushi, Shizuoka Parche Restaurant

Sushi Dinner at Miyako Sushi in Shizuoka City!!

“AKITA” Sushi Millefeuille by Kenta Birukawa at Sushi Shokunin Birukawa in Shizuoka City!

Local Seafood Bowls at Jiroumaru in Mochimune Harbour, Shizuoka City!

Sushi and Sashimi Lunch at Maguro Ichigo In Shimizu Fish Market, Shizuoka City!

Dégustation de saké de Shizuoka: Brasserie Eikun, Eikun Junmaï “Sarari Kara Kuchi”

Préparer le grondin rouge !

Pâtisserie Noan à Yaizu (パティスリーノアン)

パティスリーノアン

Recette de Anko, pâte de haricots rouge Azuki

Gétas (sandales) Nouveau magasin pour Mizutori avec Jonathan Barnabé

1) 縁Joy, gétas japonaises (Enjoy) Nouveau magasin pour Mizutori avec Jonathan Barnabé!

Premier magasin de la série des échoppes dans la Rue Sengen dans la Ville de Shizuoka!