“Super California Roll”!
Service: Very friendly and attentive. Always ready to please
Facilities: great overall cleanliness
Prices: Appropriate. Good value
Strong points: Great blending of local and all-Japan seafood. Great list of Shizuoka sakes! Both modern and traditional sushi.
We are entering the Autumn season, albeit a very hot one, and new fish are being caught.
It was time to visit Sushi Ko, my favorite sushi bar/resturant in Shizuoka City to check on the new arrivals!
The present Master of the Place, Mr. Kenta Birukawa/尾留川健太 has just been rewarded with the Gold Medal at the Japan National Sushi Design Contest, an event held every 4 years!
Mr. Oda, the former Master, who is presently in charge of the mother company, was also rewarded the same prize 4 years ago!
So, what did we enjoy?
Kinmeidai/金目鯛/Splendid Alfonsino sashimi (Izu Peninsula).
Notice the edible shiso/perilla/紫蘇 flowers!
This is the season of the katsuo/鰹/bonito which swim across the Suruga Bay!
Usually served with freshly grated ginger, chopped scallions and thinly sliced red onions.
Thinly sliced fresh garlic is another option!
A wink to America: Super California Roll! Can you guess what’s in it?
Sake from Masu Ichi Brewery in Shizuoka City!
Chyawanmushi/茶碗蒸/ Japanese steamed salted pudding!
Hirame/平目/Sole-Grouper (Shizuoka) just seasoned with a little salt and lime juice. No need for soy sauce!
the whole flesh is first taken out, sliced and cooked inside the shell!
The liver of the turbo shell!
Tachiuo/太刀魚/Scabbard Fish (Shizuoka) served as aburi/炙り/grilled on the skin surface seasoned with ponzu and served with momijioroshi/grated daikon and chili pepper, and chopped scallions.
A sneak view of the sashimi plate prepared for a group of five at a table!
Magurozuke/鮪漬け/marinated tuna (lean part), a real dessert!
Ikura/イクラ/salmon’s roe served as “gunkan nigiri/軍艦握り/Mothership Nigiri. Notice the small empty “boats” following the mothership?
A cute fleet, isn’t it?
How about that for tamagoyaki/玉子焼き/Japanese omelette design?
Anago/穴子/conger eel (Shizuoka), a universal favorite!
A vegan sushi nigiri with lightly boiled Chinese cabbage and Japanese hot mustard!
A real dessert: Home-made fig Wine Stew!
To be followed…
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Credit cards OK
HOMEPAGE (in Japanese)
RECOMMENDED RELATED WEBSITES
With a Glass,
POPCORNHOMESTEAD in Tokyo by Joan Lambert Bailey,
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
2 thoughts on “Sushi in Shizuoka City: Sushi Ko (September 2011)”
I’ve read through so many of your entries now! You’ve officially convinced me to go to Shizuoka on my next trip~
Make sure to tell me before you come to visit us!