The manager not being on hand today I decided nonetheless to introduce the restaurant briefly and the sushi nigiri at their stand in Shizuoka JR Station in more details.
Mind you, the market was a bit crowded and all the pictures were good enough!
I’ll do better during the interview!
Uogashi/魚がし Restaurant in Acty, inside the Shizuoka Station but opposite to the market!
Remember the design in the topleft corner of the noren/暖簾/entrance curtain as you will find it again inside the market!
They also served cooked fish!
Uogashi opened its first restaurant in Numazu City!
Sushi plates and others!
The cash register (you can pay by card, too!) of Uogashi’s sushi stand inside the market!
First take a box for 10 or 16 pieces maximum, tongs and choose your morsels!
Let’s have a look!
I couldn’t make good pictures of all as I said but I hope the pictures below will give you a good idea!
Ngitoro gunkan/grated tuna and Hokki/Sakhalin surf clam (found in Japan in spite of the name) Salad!
Tonbomaguro/Anther name for Binnaga/Albacore, a typical Shizuoka tuna!
Medai/a variety of seabream!
Kamaage shirasu/Cooked whitebait and Maguro Yamakake/ Tuna with grtaed Japanese yam!
mebachi Maguro Akami/Big-eyed tuna lean part!
Ika Natto/Squid and fermented beans and Ika Mentai/Squid with spicy cod roe!
Kohada/Shad, Shimesaba/Pickled mackerel, Hokkai tako/North Seas Ocy\topus, Kazu no Ko/Herring roe!
Yama imo/Japanese yam and Menegi/Leek sprouts!
For vegans again!
Ika/Squid without and with wasabi!
Amaebi/Sweet shrimps (raw)
Hokki/Sakhalin surf clam salad and Nama Shirasu/Raw Whitebait!
nama Sakura Ebi/Raw Cherry Shrimps1
You will find fresh and raw only on Shizuoka Prefecture, unless you want to empty your wallet!
Engawa/Sole border flesh!
Honmaguro Chuutoro/Bluefin tuna semi-fat part!
Hotate/Scallops, Zuwaigani/Snow Crab and Akagai/Blood shellfish!
Look forward to Part 3!
RECOMMENDED RELATED WEBSITES
So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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
2 thoughts on “Sushi: Uogashi Stand at Parche Supermarket (Part 2)!”
o wow, that looks amazing!
Thank you so much!