Japanese Gastronomy: Katsuo Tataki at Waga!

Service: Very friendly and easy-going! Slow food!
Facilities: Very clean overall. Large and clean washroom.
Prices: Reasonable
Strong points: Great list of sake and shochu. Typical izakaya gastronomy with a personal touch!

Shizuoka Prefecture, thanks to its long shores along the Suruga Bay, the richest Bay in Japan, and around the Izu Peninsula is replete with fish and seafood all year round. Comparatively little fish is imported from other shores and people here keep to seasonal fish.
Katsuo/鰹/Bonito, also called skipjack tuna, is a very popular fish in Japan and probably the only sustainable tuna species these days. It is also extensively eaten in the Maldives, Indonesia, Sri Lanka, France and Spain.
At the beginning of the Fall large schools swim across the Suruga Bay and the quality of the fish in Shizuoka supermarkets, sushi restaurants and Izakaya is simply extraordinary!

Naturally, it is delicious consumed raw as sashimi or cooked as “nimono”, “teriyaki” or in curries, but my preferred cuisine is tataki!
Although the method is simple enough, timing is crucial!

Freshness is also crucial.
Instead of preparing it beforehand, the chef at Waga, upon receiving the order, will cut out a large chunk from a fresh skipjack filet and grill it directly over the flame just long enough to sear the fish a few mm deep. He will then plunge it into icy water to stop the cooking and wipe it dry. Simple? Yes, but try it, and you will find out a lot of little details have to be taken into account!
The chef will then cut the katsuo in large slices and serve them artfully arranged on a plate with a light cold sauce/dressing.

For a perfectly balanced and beautiful dish he will prop the fish atop plenty of lettuce and decorate it with finely cut white leek and a quartered large plum tomato, all grown in Shizuoka Prefecture!
Of course, the dressing is a secret but it is based on soy sauce, ponzu and lime juice with soft spices!

Shizuoka City, Aoi Ku, takajyo, 2-1-20, Kuroyanagi Bldg. 1F
Tel.: 054-271-7121
Business hours: 17:30~23:30, 17:30~26:00 (on Fridays, Saturdays and National Holidays)
Closed on Mondays
HOMEPAGE (Japanese)


With a Glass,
Clumsyfingers by Xethia
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

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