Service: A bit shy but very friendly
Equipment & Facilities:: Very clean overall. Shared washroom in Asty, very clean and modern
Strong points: Mainly local fish and seafood. Hot meals also served. Good sake list
Uogashi Sushi/魚がし鮨 is the major sushi restaurant chain in Shizuoka Prefecture ( a total of 40+ establishments including those at Haneda Airport, Tokyo, Yokohama and Nagoya), but with a big difference: most of the fish and seafood are local, especially from Numazu Harbor where the company started. Expect the freshest quality at very reasonable prices!
You will find this particular restaurant in the ASTY Corridor inside Shizuoka JR Station.
I would advise you to choose a seat at the counter (the prices are the same everywhere!) just inside on the right as it is non-smoking and at a far enough distance from the smokers’ seats!
Since they have 5 or 6 of them at all times, ask for a local sake!
Although it was lunch time I had this “Karakuchi/Dry” by Fuji-Takasago Brewery in Fujinomiya City. Report coming soon!
The interesting thing in this particular establishment is that they serve whale meat in at least 7 different fashions!
Whalemeat sushi nigiri!
Whalemeat sashimi plate!
Served with grated ginger and finely chopped scallions you dip together in soy sauce!
Whalemeat brochettes/”kujira Kushi Yaki”!
The meat has a solid bite, very similar to beef!
Among the specialties from Shizuoka Prefecture, raw “shirasu” is a must!
These are the whiting of a variety of sardine called “kata kuchi iwashi” in Japanese!
Raw, it is usually served with grated ginger and finely chopped scallions!
Another glass of sake! Garyuubai by Sanwa Brewery in Shimizu Ku, Shizuoka City!
This particular fish can be very dangerous if you mistake it for the wrong variety! Globe fish or puffer, called “fugu” in Japanese!
No need to dip it in soy sauce as it is served already seasoned with momijioroshi/grated daikon with chili powder and jelly!
Now, this particular dish makes use of two Shizuoka specialties!
It’s called Sakura Ebi Tororo Age!
“Sakura ebi” stands for “Cherry shrimps” caught off the Suruga Bay shore.
“Tororo” stands for “grated Japanese yam”!
“Age” stands for “Deep-fried”!
Tamago Yaki for dessert, of course!
Expect more visits as I haven’t exhausted the whalemeat menu yet!
ASTY SHIZUOKA RESTAURANT (West Asty)
420-0851 Shizuoka City, Aoi Ku, Kurogane, 47 (inside Shizuoka JR Station)
Opening hours: 11:00~22:30 (last orders until 21:30)
Closed on January 1st
Credit cards OK
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, Pie
rre.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 CityShizuoka