Sushi Restaurant: Dinner at Sushi Ko (March 2015) in Shizuoka City!

Service: Pro and very friendly
Facilities: Very clean. Excellent and spacious washroom
Prices: Reasonable (for sushi!)
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu

O-Toshi/お通し, the snack coming with the first drink. Firefly squid/Hotaru ika/蛍烏賊!

Sushi Ko is a favorite sushi bar/restaurant of mine in Shizuoka City for many reasons:
The prices are clearly indicated (bear in mind though that the o-toshi/snack will be charged). If you ask for a special order the staff will be glad to prepare according to a pre-agreed budget.
The variety of seafood is unequaled in the City thanks to very very strong ;inks with fishermen and fish markets all over Japan. Moreover, it serves a splendid array of local products seasoned with locally-grown fresh wasabi!
Even vegetarians and vegans can be catered for!

We always start with a plate of sashimi, and I can assure you it is always an embarrassment of chices!

Ishidai/石鯛/Striped beakfish or Barred Knifejaw from Suruga Bay!
Did you know that Suruga Bay in Shizuoka Prefecture is the richest sea in seafood varieties in japan?

Katsuo/鰹/Bonito, the fish which made Shizuoka famous all over Japan!
Probably better than maguro/鮪/Tuna!

Yariika/槍烏賊/Spear Squid served as “Ika Soumen”/烏賊素麺/Squid noodles”!

if you don’t like raw squid, do try “Geso karaage/ゲソ唐揚げ/Deep-fried squid tentacles!
A must with any drink!

When it comes to sushi nigiri/寿司握り/sushi served atop a rice ball, we always order “Maguro zuke/鮪漬/tuna marinated in soy sauce, mirin, sake and other ingredients beforehand! Almost a dessert!

In season we can’t resist Hotate/帆立/scallop!

When it comes to Tachiuo/太刀魚/Scabbard Fish or Spear Fish, another fish abundant in Suruga Bay, you can choose from many ways of preparation: raw, seared, pre-seasoned and so on.
Our favorite is to have it served seared on one side first, then seasoned with momiji oroshi/紅葉下ろし/grated daikon mixed with red chili pepper powder, and a dash of ponzu/ポン酢/a citrus-based sauce lighter and tastier than soy sauce!

Amaebi/甘エビ/Sweet shrimps from the North of Japan!

When it comes to rolls, we are very fond of another Shizuoka specialty: Anakyuu/穴キュー/a roll made with raw cucumber (“kyuu”) and broiled conger eel (“ana” from “anago/穴子”!) seasoned with tare/垂れ/japanese broiling sauce!

Another roll I always oreder that should please all vegetarians and vegans: natto-shiso-ume maki/納豆紫蘇梅巻”!
It is made with natto/fermented soy beans, shiso/perilla leaf and ume/pickled Japanese plum!

Some ingredients are best served in “gunkan/軍艦/Mother Ship Style/ atop a rice ball wrapped in dry seaweed/nori/海苔! Shiroebi/白海老/White Shrimps from Toyama Prefecture!

Sushi Ko is great not only for their sushi and sashimi but also for eminently enjoyable cooked food such as this tempura/天婦羅 plate in the above picture!

To bring the last touch to a delicious dinner we have favorites of our own.
Dragon will always order a ikura ko-donburi/イクラ子丼? small bowl of sushi rice topped with salmon roe nicely decorated with finely sliced cucumber and seasoned with freshly grated wasabi!

As for me, it is a dessert consisting of tamagoyaki/卵焼き/Japanese omelet!

SUSHI KO/すし幸

420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

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