Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!
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I took this picture at Tomii Restaurant, Shizuoka City, Aoi-Ku, a favourite of mine for their superlative Kyoto-style food, great sake and shochu.
Since I took pity on friends like Barnaby, I will tell you what I was served!
Left, “katsuo” (bonito) with grated with ginger and chopped thun leeks, “ika” (squid) in the middle. Behind ika, “tai” (seabream). Right is “uni” (sea urchin) atop “yuuba” (“tofu skin”).
The greens behind are: left, “shiso” (perilla/steak plant) and right, “wasabi” (Japanes green horseradish leaves).
The green “thing” in front of the “ika” is freshly grated wasabi (that’s for Allison!). the rest is all edible “decoration”!)
SHIZUOKA SUSHI & SASHIMI: The other Jewels of Japan 
This looks like all my favourite sashimi in one dish! I especially like the sea urchin, though I usually find it as sushi wrapped in nori, which I don’t like. Do the horseradish leaves have any ‘horseradish’ flavour, if you see what I mean.
I tend to agree with you that sometimes nori interferes. Actually a good sushi chef should be able to serve you as nigiri! A simple trick,indeed!
The horseradish leaves are quite soft as opposed to the stems’ astringency!
🙂 I actually have found a place on the West Coast of the US that grows and sells real wasabi! I may get some for Son for his birthday this year. I can’t wait to try it!
Great!
Make sure to take a pic and send it to me or post it on your blog!