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O moriawase sushi nigiri: 6 different sushi nigiri set! Yari ika ngiri: Bigfin reef squid sushi nigiri! Hoso maki tsumawase: seven sushi roll combination!īachimaguro nigiri: Big-eyed tuna sushi nigiri! Yamakake: Tuna and grated yam sushi bowl!Īji tatakidon: Chopped horse mackerel sushi bowl! Kaisen bara chirashi: Mixedd seafood sushi bowl! Note the fish all comes from the fish market next to the sushi food stands insurin maximum freshenss! The Japanese eat them raw as sashimi, deep-fried/karaage, stewed/nimono, sun-dried/himono, in soups or steamed in soy sauce!Įxpats or newcomers in Shizuoka City who wish to find better than average but still very reasonable sushi should have a good look at the sushi lunch sets on sale around lunch at Parche Market inside Shizuoka JR Station next to the fish stands!Īll at the same 500 yen price, less than 5 US $ before tax, and still less than 5.50 US $ after tax!

Moray eels, also called “utsubo/ウツボ in Japanese! It is not much of a surprise for me, but it could be to some people! I must say I found an unusual fish at the Parche Market inside Shizuoka JR Station today! HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City Non gastronomy must-see sites by Shizuoka Residents Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken

Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!ĪBRACADABREW, Magical Craftbeer from Japan Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World 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, 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 You can imagine what you are going to pay for them at a restuarant! These were caught in the Ogaswara Archipelago, a group of islnads technically not part of Shizuoka as they are administered by Tokyo City, but geographically integral aprt of Shizuoka and izu Peninsula whose fishermen especially bring to Numazu harbor!Ī first-class fish in japan: Amadai/甘鯛/Tilefish!Ĭaught near Yaizu, an extravagant fish at 3,240 yen a fish!Īnother extravagant fish: Akoudai/アコウ鯛/Rose fish!Ĭaught of Omaezaki, very expensive at 3,980 yen a fish!Ī less expensive but still succulent fish: Himedai/姫鯛/”Princess seabream”, crimson snapper!Īlso caught off Ogasawara Archipelago. Onagadai/尾長鯛/also called “hamdai/浜鯛, “Long tail seabream” or Longtailed red snapper/Onaga!Īlthough abundant in Shizuoka prefecture, seabreams are not cheap. They were all displayed in big boxes filled with ice! Yesterday I noticed some new interesting arrivals at the Fish Counter of the Parche Supermarket inside the JR Shizuoka Station!Īmong them was a quite extraordinary catch of different seabreams!