Sashimi Set: Nodaya

The Japan Blog List

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

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Nodaya in Shizuoka City is renown as an “odenya” (oden are all kinds of food slowly cooked in broth), but they serve sashimi that would grace any good Japanese restaurant tables!

From right to left:
“Buri/yellowtail”, “Ishidai/Seabream variety”, “Akami/Tuna lean part”, “Hirame/sole” and “Isaki/Grouper variety”.

“Ishidai/Seabream variety”

and “Isaki/Grouper variety” are two typical Shizuoka Suruga Bay fish. Although both fish are fairly common here, they will fetch good prices in Tokyo. Being able to eat them regularly at reasonable price here is certainly a boom!

NODAYA
Shizuoka City, Aoi Ku, Shichiken Cho, 16-10
Te.: 054-251-3870
Business hours: 17:00~23:30 (~23:00 on Sundays and National Holidays)

Tidbits at Tomii

The Japan Blog List

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

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Tidbits?
I’m running out of title for this perennial outing!
Alright, let’s make the best out of it!
The above seasonal sashimi set includes (from left to right):
“Katsuo/bonito”, “Uni/sea urchin”, “Torigai/surf clam” under “Hirame/sole”, “Ishidai/seabream variety”, “Aka ika/Red cuttlefish” and “Akami/tuna lean part”.

To help me wait for my next order, I was offered “on the house” a few pieces of succulent “Konbu ko mochi/herring roe pressed on both sides of a seaweed leaf”.

The order in question is a bit of an acquired taste for some, but for a Frenchman!
“Ba sashi/thin slices of raw horsemeat” served with grated ginger, grated garlic and thinly cut leeks.
I actually offered a few pieces to the ladies ogling at my dish!

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

Sashimi Set: Katayurimo

The Japan Blog List

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

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Just visited Katayurimo, another new Izakaya in Shizuoka City owned by the young enterprising Yukata Mori:

From top to bottom, left to right:
“Katsuo/bonito” from Shizuoka Prefecture. Soft, tender and juicy!
“Saba/mackerel”. Great freshness, no “fishy” taste whatsoever and plenty of “fat”!
“Houbo/Blue Fin Robin” from Shizuoka Prefecture. A comparatively rare variety in Japan, served in top notch French and Italian restaurants. But sashimi is still best!
“Seguro Iwashi/Seguro sardine”. So fresh and almost sweet. Th e latter morsel was served with orange vinegar from Hamamatsu City instead of the usual shoyu/soy sauce.

KATAYURIMO
420-0034 Shizuoka City, Aoi Ku, Tokiwacho, 1-4-2, Harada Bldg. 2F
Tel. & Fax: 054-221-4175
Business hours: 17:~24:00
Closed on Mondays and every second Sunday

Sashimi Set: Oikawa

The Japan Blog List

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

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Oikawa is managed by one of the “oldest hands” in the izakaya world of Shizuoka, namel;y mr. and Mrs. Yamamoto.

Sashimi are seasonal only, and if I were you I would not bother much with the menu and just ask for the chef’s recommendation of the day. You just cannot make a mistake!
Look at the set we were served last week:
“maguro/tuna”, “Hirame/sole”, “Shime saba/pickled mackerel”, “Shirasu/Sardine whiting” (freshly caught in Suruga Bay) and “Yude tako/boiled octopus”, with plenty of locally grown vegetables.

OIKAWA
Shizuoka City, Aoki-Ku, Takajo, 1-11, Sano Bldg
Tel.: 054-272-6551
Business hours: 17:00~23:00
Closed on Sundays and Mondays

Sashimi Set: Hana Oto

The Japan Blog List

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

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Shizuoka Prefecture is blessed with some of the best fish in Japan and it shows at local izakaya!
Hana Oto, a favourite izakaya, tucked away on the first floor of one of the oldest buildings in Ryogae Cho, the traditional haunt for Shizuoka City night owls came into being when Yusuke Tozaki got hold of the former yakitori and turned into a great small izakaya, peserving its traditional cachet for the great pleasure of Japanese food and drinks!

Last week I ordered a plate of seasonal sashimi:
Middle left: Mejiro Tuna
Top: “Katsuo/Bonito”
Middle right: Kurodai Seabream
Bottom: raw “Tako/Octopus”

I’m sure Allison would have enjoyed its freshness and true taste!

HANA OTO

420-0033 Shizuoka City, Aoi Ku, Ryogae-cho, 3-9, Hoshi Bldg. 1F
Tel.: 054-273-8591
Business hours: 18:00~03:00 (until 05:00 on Fridays and Saturdays)
Closed on Mondays

Sakuraebi Fishing Season Has started!

The Japan Blog List

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

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(Courtesy of Shizuoka Shinbun, April 3rd, 2008)

The Sakuraebi/Sakura Shrimp Spring Fishing Season was officially started two days late because of inclement weather but the first batches were auctioned in the early hours of April 2nd in Yui, the only harbour having the license to do so.
The catch has been good as three times as much as usual was sold, that is a total of 67 tonnes.
Their price went on the average 40,000 yen per case (about 15 kg).
Don’t forget you can sample them directly at Yui Harbour’s food stands!