Tag Archives: レシピ

Gastronomy, Japan, Japanese gastronomy, Sashimi, Shizuoka, Shizuoka Cuisine, Sushi, Tourism

Sushi: Shimizu Sushi Dokoro “Umi” in Shimizu Ku, Shizuoka City!

November 8, 2013 dragonlife Leave a comment

Kujira tataki/Seared whale!

Service: Attentive and smiling
Facilities & Equipment: Great cleanliness overall. Suparb washeroom shared with oh\ther sushi restaurants
Prices: Reasonable to slightly expensive
Strong points: Many local fish and seafood in use. Superb product freshness. Great Sake list!
Completely non-smoking!

S Pulse Dream Plaza is famous nationally because of the Shimizu S Pulse Soccer Club but also for the “Sushi Alley” inside on the first floor!
I had a good look at the many restaurants today before choosing Umi!

Simple and great name as Umi/海 means “Sea”!

I know a lot of people who would like to steal these plastic paste models!

Excellent quality discovered from the moment you can peer into the window display!

Completely non-smoking!
Extremely appreciated in the particular case of sushi!
Actually all the restaurants in the building are non-smoking!

Great attention to small details: all sushi served on a beautiful earthenware tray!

They do offer great sets at lunch time, although you may order what you want from thetablets fung on the wall in front of you!
Now, what did I have? (Hold on your seat!)

But first of all I could not resist some local sake: Garyubai Junmai Daiginjo “Kaibin Jurinikaoru” by Sanwa Brewery in Shimizu Ku, Shizuoka City!

Kinmedai aburi/seared Splendid Alfonsino!

Akami/lean tuna!

Toro/Tuna fat belly!

Tasty miso soup for later!

Konbu Shime saba/Seaweed marinated mackerel topped with seaweed!

Aburi toro/Seared tuna fat belly!

Tamago yaki!

Akagai/Red blood clam!

Suwagani/Snow crab!

Shiro ebi to ikura/White shrimp and salmon roe!

Uni/Sea urchin!

Anago/Conger eel!

Negi toro maki/Grated toro roll!

Then it was time for another glass of local sake: Kokkou Daiginjyo by Kokkou Brewery in Fukuroi City!

I was still hungry so I had Kujira tataki/seared whale!

Beautiful meat served with fresh vegetables and four kinds of seasoning!

And two different dressings!

See you next time I go to Shimizu!

SHIMIZU SUSHI DOKORO “UMI”
Shizuoka City, Shimizu ku, Irifune Cho, 13-15, S Pulse Dream Plaza Bldg, 1F (get off at Shimizu JR Station East Exit and board the free shuttle bus to its final destonation at S Pulse Dream Plaza)
Tel.: 054-354-3700
Opening hours: 11:00~22:00
Credita Cards OK
Completely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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: 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

Gastronomy, Japan, Japanese gastronomy, Shizuoka, Shizuoka Cuisine, Sushi, Tourism

Sushi: “Birufeuille” or Millefeuille by Chef kenta Birukawa at Sushi Ko in Shizuoka City!

October 15, 2013 dragonlife Leave a comment

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu

On our way back from the Shimada Obi Festival we decided to have dinner at Sushi Ko Sushi Restaurant in Aoi Ku, Shizuoka City last night!
I and Dragon took the opportunity to challenge Chef Kenta Birukawa/尾留川健太さん into an new cretioon!

Actually Dragon made the suggestsion.
Chef Kenta Birukawa/尾留川健太さん is famed for his Sushi Millefeuille and Spicy Scallops Roll!
Hence he was asked to combine the two!

Can you guess what ingredients were used?
Well, the main part consisted of three layers of shari/sushi rice with one layer of raw scallops which had been seasoned with mayonnaise and spices beforehand and a layer of thinly sliced crunchy Japanese cucumber.

A view from the top may help!

Well, the top was garnished with pieces of scallops, tempura kasu/tempura batter bits for more crunch, scallions. ikura/salmon roe and akami/red lean tuna!

For a closer view!

More scallops and other tidbits to avoid any disputes between Dragon and I!

What happens when yo start demolishing the edifice!

Chef Kenta Birukawa/尾留川健太さん who had conceived his creation for a photograph first interrupted us to add the missing mayonnaise and other seasoning!

Even half broken it still looked a beauty!

SUSHI KO
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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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: 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!
-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

Gastronomy, Japan, Japanese gastronomy, Sashimi, Shizuoka, Shizuoka Cuisine, Sushi

Sushi Restaurant: New Concept at Sushi Ko-Miue in Shizuoka City!

April 22, 2013 dragonlife Leave a comment

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!

Buri/Japanese Amberjack!

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
Tel.: 054-221-3888
Opening hours: 17:30~indeterminate
Closed day not yet decided
Credit cards OK
Entirely non-smoking!

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

Gastronomy, Japan, Japanese gastronomy, Sashimi, Shizuoka, Shizuoka Cuisine, Sushi

Sushi Restaurant: Dinner at Sushi Ko (Spring 2013) in Shizuoka City!

March 21, 2013 dragonlife Leave a comment

Sushi “Charlotte Cake”!

Chef Kenta Birukawa/尾留川健太さん at work!

The beauty of true great sushi is that it follows the seasons and the sea catches.
It is not that evident in the large metropolises where sushi is more or less “disguised”, but here in Shizuoka with a constant and abundant supply to complement seafood coming from other shores we are never short of new discoveries and truly extravagant sushi gastronomy and this at comparatively reasonable prices!

To cut a long story short let me have the pleasure to show you what Chef Kenta Birukawa/尾留川健太さん served us during a “short visit” the other day!

Sazae/Turbo Shell salad as a snack with the first drink!

Anago yaki/grilled conger eel served basted with its tare/sauce!

Of course served with plenty of freshly grated wasabi from Utogi, Shizuoka City!

hamaguri yaki/Grilled clams!

As it is! So fresh and delicious!

Shirako yaki/Grilled cod sperm sacs!

With a texture similar to foie gras!

Chef Kenta Birukawa/尾留川健太さん’s specialty: Sushi Charlotte Cake as as an imitation of a French Charlotte Cake!

The little details that show the great attention!

The cake itself conceived with salmon and tuna strips!

Extravagant ikura/salmon roe topping!

Exploring the insides of the “cake” with avocado, cucumber and so forth!

Hotate/Scallops nigiri sushi!

One of my favorites: Tachiuo/Scabbard fish sushi nigiri lightly seared, topped with momijioroshi/daikon with chili pepper and seasoned with ponzu!

A favorite everywhere in Japan: Negitoro Maki/Roll containing grated tuna and chopped scallions!

For a closer look!

Now, what’s inside this small pot?

As a hot “salted” dessert: Chyawanmushi/Japanese-style steamed salted pudding!

To be continued…. You bet!

RECOMMENDED RELATED WEBSITES

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,

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Christmas Sushi: Red King Crab/Tabaragani/タラバガニ Chirashi Zushi!

December 24, 2012 dragonlife 2 Comments

Red King Crab is one of the most expensive crabs in the world and you won’t see it often served in a home whatever the owner’s status!

But the Missus received today as an End of The Year present from someone she helped out of a big bother!
The package for this single crab was enormous and it is a bit difficult to realize how big it is on the above photograph!
It came already as it is done most of the time for better conservation and also because people usually do not have a big enough pan to boil it.
The Missus, being her usual crass checked the price: 150 Euros/almost 200 US $!

It took her a good hour to take all the meat out of this male (the best!) Red King Crab and had enough to fill a medium size tupperware box. a good kg of superlative crab meat!

She had enough and a lot to spare (for lunch or as an extravagant appetizer for our wine and sake!) to prepare an enormous “Christmas Chirashi zushi/チラシ寿司” for a four-people dinner!

The Missus prepared sushi rice and mixed it with thin slices of a small rice vinegar pickled cucumber, golden sesame seeds, small pieces of cheese and small cubes of avocado.
She the topped the lot with loads of red king crab, avocado cubes, and salmon roe/ikura/幾ら!

The salmon roe added another extravagant touch!

And fresh kaiware daikon/カイワレ大根/daikon sprouts for perfect balance in presentation, taste and nutrients!

When healthy food becomes extravagant!

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Sashimi, Sushi

Sushi Design by Chef Kenta Birukawa at Sushi Ko in Shizuoka City: The Other Tidbits!

December 11, 2012 dragonlife 2 Comments

Following the two previous blogs on Sushi Gunkan Feast and Sushi Charlotte here are the other tidbits we enjoyed thanks to Chef Kenta Birukawa/尾留川健太さん!

Beautiful kawahagi/カワハギ/Thread-sail filefish or Leater Jacket alive in the tank!
For next time, though!

An extravagant plate you will find only in Shizuoka (I mean the combination of the two!): Sayori/細魚/Japanese Halbeak and sakuraebi/桜海老/Cherry Shrimps!

The sayori! In full season, now! tender and sweet and so beautiful!

How about that for design!

I asked for the fish bones and head to be deep-fried!
Not usually done, but the Chef is a friend!
Crispy and yummy!

The cherry shrimps served with freshly grated ginger!
Note that in the gunkan they had been “straightened”. here they are in their natural appearance!

Hirame/平目/Sole-Flounder sushi nigiri seasoned with a little salt and yuzu. No need for soy sauce!

Grilled/seared oysters!

Cute cucumber!

New menu on that day: 3 fish “zuke” set!
Each fish was marinated in soy sauce and sake!
From left to right: Katsuo/鰹/bonito, Shake/鮭/Sea salmon and maguro/鮪/Tuna!

Sushi for Christmas/
Ikura/イクラ/Salmon’s roe gunkan sushi nigiri with mini Syake/鮭/Salmon rolls!

To be continued….

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Sashimi, Sushi

Sushi Design by Chef Kenta Birukawa at Sushi Ko in Shizuoka City: Sushi Charlotte!

December 10, 2012 dragonlife Leave a comment

As promised in the report on the gunkan feast here is another example of Chef Kenta Birukawa/尾留川健太さん’s ingenuity which demonstrates why he received an award as best sushi designs from his peers this year!

Actually I had asked him to come up with a new version of his acclaimed sushi Millefeuille and instead created a Charlotte-like sushi cake!

The whole was conceived inside a metal ccircle by lining the inside first with raw salmon and tuna and then filled progressively with sushi rice and other ingredients!
The tail is grilled salmon skin! A crunchy and tasty tidbit of its own!

Once filled Chef Birukawa partly closed the top by fording the fish inside before topping it with other ingredients!

The topping consisted of ikura/salmon roe, thinly sliced cucumber and grilled salmon skin!

It was such a sinful pleasure to open it and find out what was hidden inside!

Perfect balance in taste with avocado and cucumber pieces inside and so healthy!
A cake for the health conscious gastronomes!

“Tidbits” coming soon!

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Sushi Design by Chef Kenta Birukawa at Sushi Ko in Shizuoka City: Gunkan Feast!

December 7, 2012 dragonlife Leave a comment

Last night we visited our favorite sushi restaurant in Shizuoka City, Sushi Ko, and have once again challenged Chef Kenta Birukawa/尾留川健太さん into something different!
We just asked off the cuff to produce five dufferent “gunkan/軍艦/”Mothership” sushi nigiri but we attached no conditions to ingredients!
Now, what did he offer us?

Can you guess?

Once againn, can you guess?

Alright, here are the answers! LOL

Mekabu Seaweeed/和布蕪, Uzura Tamgo/Quail Egg/鶉卵 and Katsuobushi/Dried Bonito shavings/鰹節!

Male Cod Sperm Sacs/Shirako/白子!

Flesh Grated off the Inside of the Skin of a tuna and Chopped Scallions/Negi Toro/葱トロ！

Sea Urchin/Uni/海栗!

Now, you can have this fresh only in Shizuoka Prefecture: Cherry Shrimps/Sakura Ebi/桜海老! Served with grated fresh ginger!

Another Sushi Design by Chef Kenta Birukawa at Sushi Ko in Shizuoka City coming very soon!

To be continued…

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Sashimi, Sushi

Sushi Gastronomy: My Best 10 sushi (and extras!) in Shizuoka in 2012!

November 6, 2012 dragonlife 2 Comments

“Birthday Cake” Millefeuille Sushi!

Shizuoka Prefecture is blessed with the Suruga Bay and the Izu Peninsula making it the richest (at least as far as varieties are concerned, and this by far!) Prefecture in Japan when it comes to marine products and consequently seafood and seafood gastronomy!
You just need to find one good sushi restaurant here and there will be no need to go the vaunted establishments in Tokyo where practically nothing is fresh and where all is expensive!
I regularly eat sushi in restaurants and at home (home-made!), and I have one favorite establishment called Sushi Ko in Shizuoka City where you can only be overwhelmed by the variety, quality and reasonable prices. All pictures represented in this article but one were taken there!

Just follow me, if you please!

Kawahagi/カワハギ/Threadfile Fish~Leather Jacket nigiri!

This nigiri was small because most of the kawahagi had been served as sashimi, but Chef Mirugawa kept enough to fashion a few of these cute nigiri with chopped scallions under the “neta”/fish slice topped with a piece of liver of the same fish seasoned with a little momiji oroshi/grated daikon with chili pepper powder!

Menegi/芽葱/Leek sprout nigiri!

Katsuobushi was inserted between the “shari”/rice ball and the leek sprouts. The whole was secured with a narrow band of nori/dry seaweed and topped with some umeboshi/salty pickled Japanese plum paste!

Tachiuo Aburi/太刀魚炙り/Seared scabbard fish nigiri!The scabbard fish was first seared on the skin side and then placed atop the shari and decorated with some momiji oroshi. It was finally seasoned with ponzu (no soy sauce there)!

Kinmedai Aburi/金目鯛炙り/Seared splendid alfonsino (variety of seabream) nigiri!
The kinmedai was first seared on the skin side and carefully placed in the shape of a crescent atop the rice ball!

Zuke nigiri!
“Zuke” stands for the word “marinated”.
The fish is lean red tuna or “akami” marinated in a mixture of soy sauce, mirin, sake and other “secret” ingredients according to each chef.
A must at any worthy sushi restaurant!

Shirasu/シラス/Sardine whiting gunkan!

You will find this sushi made with fresh shirasu only in Shizuoka Prefecture, that is unless you are ready to empty your purse in Tokyo!
It is cheap here as it is a local specialty. The fish is usually served in “gunkan/mothership” fashion topped with grated ginger and finely chopped scallion!
Another must if you visit our Prefecture!
Note the minuscule nigiri!

Ankimo/アンキモ/Frogfish~monkfish liver gunkan!

Ankimo is also called “Japanese foie gras” as it is made with the liver of ankou/鮟鱇/Frogfish or monkfish which had been steamed in sake and wrapped and kept inside the refrigerator long enough so as to form a kind of sausage before being sliced.
It is usually served as gunkan or nigiri or as an appetizer topped with finally chopped scallion and momiji oroshi and seasoned with ponzu!

Nijimasu/虹鱒/Rainbow trout “Bogata” sushi!

This rainbow trout sushi was served to me at Myouken Sushi Restaurant in Gotemba City.
The rainbow trout was bred in Fujinomiya City.
“Bogata/棒形” stands for “Baton Shape”.
This form of sushi originated from Western Japan. The whole marinated and seared fish is pressed together with the rice as a variety of “oshizushi/pressed sushi”!
A meal in itself!

Roses Millefeuille!

Chef Mirukawa at Sushi Ko is a great chef who was awarded the Title of “Top Sushi Design Chef in Japan” this very year!
His specialty is Millefeuille (you know, the French cake meaning “A Thousand Leaves”!).
This particular one is made with a layer of sushi rice, a layer of avocado, a layer of akami/lean tuna, a layer of sliced cucumber, another layer of sushi rice, katsuo bushi/dry bonito shavings, shiso/perilla leaves and three “Roses” made with raw tuna, salmon and hirame/平目/Flounder!

“Wafuu/和風/Japanese-style Millefeuille!

This “Japanese-style” Millefeuille consisted of a layer of sushi rice, a layer of Kazunoko/数の子/Herring roe, a layer of sliced cucumber, a layer of Kanpachi/環八/Purplish amberjack, Greater yellowtail, katuobushi and finely chopped scallion!
It was served with mayonnaise, soy sauce and ikura/salmon roe!

“Birthday Cake” Millefeuille!

Chef Mirukawa composed this piece of art after my neighbors saw the “Roses Millefeuille”. As one of them was acually celebrating her birthday on that very day, the Chef came with this incredible idea! Six different sushi in one!
A layer of sushi rice, a layer of avocado, a layer of akami tuna, a layer of sliced cucumber and a layer of sushi rice.
The whole was topped with miniature akami rolls, akami nigiri, raw salmon nigiri, Sakura ebi/桜海老/Cherry Shrimps (found fresh only in Shizuoka Prefecture!) and Flying fish roe and cucumber gunkan!
The ultimate Sushi Birthday cake!

“Futo Maki/大と巻き/Giant Roll!

Another piece of art by Chef Mirukawa!
Incredible patience was certainly needed there!
It includes sushi rice, Spicy scallop salad, lettuce, salmon, akami tuna, kampachi, cucumber, prawn, flying fish roe, kanpyou/寛平/gourd shavings, tamagoyaki/Japanese omelet and nori/dry seaweed, the whole seasoned with mayonnaise!

“Itaria Maki”/Italian roll!

To represent the Italian flag Chef Mirukawa included green shiso leaves, white ika/烏賊/squid and red mentaiko/明太子/pickled cod roe!

Can’t wait for for 2013!

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Sushi Restaurant: Myouken in Gotemba City!

June 1, 2012 dragonlife 2 Comments

Service: Very friendly and attentive
Facilities & Equipment: Great general cleanliness. Superb washroom.
Prices: Reasonable~slightly expensive
Strong points: Oshizushi, local sake, traditional Japanese gastronomy.

The other day when I went to interview a local soy sauce maker in Gotemba City (article coming soon) I found myself with plenty of time at noon and decided to explore the vicinity of the Gotemba JR Station!

A few minutes walk away from the station I found this sign announcing Myouken/妙見, a local sushi restaurant…

Gotemba City at the foot of Mount Fuji is quite far from the sea, but you never know, so let’s have better look…

Founded in 1935! Now, that sounds as a venerable establishement but it had obviously been recently redecorated…

I had noticed one very important detail which encouraged me to enter the restaurant… but let’s take a picture first!

Remarkable decoration of the “lobby” created with real local rice stalks!

Now, these are delicious-looking take-aways!
Remember that Gotemba City is famous for its outlets with a lot of visitors from Tokyo!

Modern seating at the wide counter!

Beautiful Japanese tatami mat room!
Actually, there are more private rooms, some of which can be made non-smoking!

The lobby decoration has the added advantage to offer some privacy even at the central table I had chosen!

The all-important detail which encouraged me to discover the restaurant: Myoken has its own sake brewed by Takashima Brewery in Numazu City!

Now, apart of the delicious sake, what did I have for my first visit?
An enormous Hamaguri/蛤/Clam soup!

I opted for the sushi lunch set and one more local specialty!

The local specialty, a must: Fujinomiya no Benimasu Bougata Oshi Sushi/富士宮市産の紅鱒棒形押し寿司!
Rainbow Trout from Fujinomiya City served as pressed sushi, whole!
The founder of Myouken had come all the way from Nara City in 1935, a city famous for its pressed sushi!

For a better look!
I ate the lot, head included (I was complimented for that last detail!)!

The sushi lunch set!

From left to right: Chutoro Maguro/Tuna Chutoro, Tennen Hirame/Wild Sole-Flounder, Maguro Akami/Tuna lean Part and Aji/Horse Mackerel!

From left to right: Uni Gunkan/Sea Urchin as gunkan/mothership sushi, Ikura Gunkan/Salmon’s Roe Gunkan, Akagai Nigiri/Blood Clam Nigiri and Ebi Nigiri/Slightly seared Prawn Nigiri!

And for dessert: Local Japanese-style Yuzu/Lime Jelly!

Simple but perfect dessert!

As I have to visit Gotemba City regularly, expect another visit!

MYOUKEN
412-0043 Gotemba City, Shinbashi, 1983 (2 minutes walk from Gotemba Station Mount Fuji facing exit)
Tel. & fax: 0550-82-0142
Opening hours: 09:00~14:00, 15:30~20:00
Closed on Tuesdays
Credit Cards OK
Car park available

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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:

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Sushi: Wagyu Chirahizushi by the Dragon (the real one!)

May 7, 2012 dragonlife Leave a comment

The other day when the Missus/Dragon cooked her karaage chicken for the family who had come r place she also prepared chirashizushi/decoration susi as well!
The little difference was that when she had asked me to buy some ood beef for another dish found out I had bought some extravagant wagyu beef!

As the Japanese, especially the Dragon’s family, cannot conceive a meal without rice she decided to make a special sushi with wagyu.
She prepared the usual sushi rice (I did have to help with stirring/cutting the rice once steamed and addd with rice vinegar!). Her proportions arefor 2 large tablespoons and a little more of rice vinegar for 1 go/Japanese rice cup.

While the rice was steaming she cut the wagyu beef into small thin strips and fried them in soy sauce, sake and mirin. Once cooked she let it cool completely.
She prepared some sweet egg soboro/fine Japanese scrambled eggs.
Once the rice was ready she added the wagyu beef, finely chopped konbu seaweed, egg soboro and finely sliced cucumber and mixed the lot inside the large wooden sushi vessel.

She topped the whole with plenty of fresh daikon sprouts for decoration and balance.
The sushi vessel was placed in the middle of the table and people served themselves directly for it!

A good idea for a party?
A good accompaniment for a BBQ?

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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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Vegan Sashimi at Yasaitei (2010/06/30)

July 5, 2010 dragonlife Leave a comment

Service: Excellent and very friendly
Facilities: very clean
Prices: reasonable
Specialty: Vegan and vegetarian Cuisine, Izakaya gastronomy, local products, oden.

The summer has come to Shizuoka with a vengeance after an unseasonably cool period. One has problems making and devising food and meals for such a period. It is when you have to think of a higher fluid/water and vitamin intake to complement your “usual” diet/eating prctices.

This is when fresh vegetables are vital!
Luckily enough, Shizuoka Prefecture is the most blessed region in Japan when it comes to varieties and quality.

Just go arond the innumerable small markets in town and suburbs and you will rediscover the riot of colours at Yasaitei, which almost exclusively serve local produce!

Do not forget that mushrooms can play a vital role in your diet!

One knows very quickly where all these beauties come from: Green asparaguses from Hokkaido!

I had a long day both indoors and outdoors yesterday, and I was literally dehydrated when I entered my favourite izakaya.
The fresh colours of yuba/tofu sheets served with grated Shizuoka wasabi and thinly shredded leek were a balm on my eyes and body.
With a glass of Doman rice shochu from Tenjigura-Hamamatsu Brewery, I could patiently wait for my vegetable sashimi order!

Just a little soy sauce with it, nothing else!

A side view of the picture at the top of this posting.

A slanted view to show the mizu nasu/water egg plant, a Japanese variety that is best eaten raw, cruchy celery, crunchy (and so juicy) daikon on shiso, perilla leaf atop chopped onions, crunchy and juicy (again) cucumber and small radish!
The dressing/dip consisted as usual of fine salt, miso paste and sesame oil!

I finish my quick snack/meal with a corn cream and fresh carrot combination. Does not qualify as vegan, but certainly does as vegetarian!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

Please check the new postings at:
sake, shochu and sushi

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Seasonal Fishes 22: Kurosoi/Black Rock Fish

June 17, 2010 dragonlife Leave a comment

Kurosoi/クロソイ/Black Rock Fish-Schlegel’s Black Rockfish (Latin name: Sebastes schlegelii Hilgendorf,1880) is a rock fish/scorpion Fish variety even rarer than Ainame/アイナメ/Fat Greening for the simple reason that it is one of those fish great not only for its taste but for its angling challenge!

Also known as Kurosui and Kurokara (and many local names), it is caught south of the Hokkaido Island along rocky coasts as well as off the Korean Peninsula and China.
Great efforts are presently spent on the possibility of raising them either by semi-natural methods or completely raised from egg to adult state in human-controlled environment.
Its flesh can be appreciated in any form of gastronomy, raw or cooked.

Sashimi plate.

Rare as sushi! (two on the left!)

Slow-cooked as Japanese-style aquapazza!

Its head, tail, fins and bones can be turned into a succulent Japanese-style miso bouillabaisse with other seafood!

Please check the new postings at:
sake, shochu and sushi

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Seasonal Fishes 21: Ainame/Fat Greening

June 15, 2010 dragonlife Leave a comment

Ainame/アイナメ/Hexagrammos otakii or Fat Greening is a truly Japanese seasonal fish, which has become a rarity as it lives only around the Japanese archipelago along rocky shores in water comparatively high in salt (some are also found around the Korean Peninsula).
Luckily enough it has been raised successfully in the Western part of Shizuoka Prefecture for the last few years.
Its rarity is caused by its popularity with anglers and its very fine taste.
A cousin of the rock fish, it is called many other names such as Aburako, Aburame and when young, Kujime.
The best season is in may and June. As it lay eggs in Winter, the taste loses its appeal.

It is a real morsel to be enjoyed in many ways:

As sashimi, evenits skin is edible!

It makes for superb sushi nigiri!

Like any great white-fleshed fish, you must sample it in karaage/deep-fried!

The same karaage can be then marinated!

Another great way to enjoy it is to cook it as Japanese nimono, either slowly simmered or steamed and served with a soy sauce, sake and mirin sauce!

Of course it makes for a supreme delicacy “poele” in French or Italian gastronomy!

Please check the new postings at:
sake, shochu and sushi

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Seasonal Fishes 20: Torafugu/Tiger Puffer

April 8, 2010 dragonlife Leave a comment

Torafugu or Tiger Puffer is one of more than a 100 hundred varieties of edible Puffer Fish or Globe Fish, but Tiger Puffer is by a great distance the most popular variety in Japan!

It is also known in Japanese as Honfugu/本河豚 or Oofugu/大河豚.
The main season is Winter and a little later for other regions.
It is caught on both sides of Japan especially in Central and East Japan.
It is a specialty in Hamamatsu in our Shizuoka Prefecture.

11,000 tonnes are caught yearly around Japan.
It is bred in Japan to the tune of 4,700 tonnes.
13,000 tonnes are mainly imported from China and South Korea.

In Japan, although it can be bought already dressed, one needs a special license to cut it, serve it, or sell it as the innards contain a violently lethal poison, although cheap fugu (not torafugu) does not always contain such toxin!