Service: Very kind and easy-going[
Facilities: Impeachable cleanliness. Superb washroom
Prices: Reasonable to slightly expensive
Strong points: Unusual and happy combination of Sushi and French gastronomies. Shizuoka sake and even shochu!
Entirely non-smoking (extremely rare for a sushi restaurant!)!
Only a few weeks ago Chef Yukitoshi Oda/小田幸寿さん, formerly of Sushi Ko Sushi Restaurant opened this new sushi restaurant in an entirely new concept for Shizuoka: A traditional sushi restaurant combined with a French restaurant!
The establishment is divided into two distinct adjoining parts: a 8-seat sushi bar-counter where customers who are interested in sushi should sit and a room with holes built in the floor to sit easily under low tables where one should sit if he/she wishes to enjoy a combination of both cuisines or only French gastronomy. The kitchens, althoug tiny, are clearly separated and they don’t interfere with each other.
The food, naturally is top-class with a strong accent on local fish and vegetables in particular and of superb freshness. As for drinks, sake, beer, wine and even local shochu are available!
And the icing on the cake, it is totally non-smoking!
To cut a long story short let me show you what we had for dinner the other day, a combination set of both cuisines!
The o-tooshi/snack coming with the first drink: naga-imo/long taro root and hotaru ika/tiny フィレｆｌｙｓくいｄ。
Basashi/馬刺し/horsemeat sashimi coming into two varieties: lean and fat!
The fatty variety.
Served with olive oil and grated garlic!
Sashimi plate: kinmedai/Splendid Alfonsino, hotaruika/firefly squid and madai/true seabream!
Minami magurao/South Pacific tuna, tachiuo/Scabbard fish, sayori/Japanese halfbeak, sakura ebi/cherry shrimp and hotate/scallops!
Nanban-style deep-fried chicken!
Japan and France meeting: maguro oshiri/tuna tail with cabbage, tomatoes and renkon/lotus roots!
the tuna is also minami maguro and sauteed.
Shizuoka City is famous for its succulent lotus roots!
The sushi plate!
Kuruma ebi/large prawn and minami maguro.
Minami maguro and uni/sea urchin! The latter, a creamy beauty!
Hime soba/buckwheat sprouts!
The desserts are also a fusion concept: banana omelette/pancke and vanilla ice cream!
Dekopon oranges with their jelly and sorbet!
You can bet this is only the first (actually second, but it is a secret!) visit!
Sushi o Miue/寿し幸実宇栄
420-0852 Shizuoka City, Aoi Ku, kooya Machi, 13-6
Opening hours: 17:30~indeterminate
Closed day not yet decided
Credit cards OK
RECOMMENDED RELATED WEBSITES
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, Pierre.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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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