The carpark was full of high class expensive cars which was an indication of the type of people who eat at this restaurant.
Upon entering a chorus of "Hai, Irasshai!" welcomes you and makes you feel energetic and enthusiatic about the meal to follow.When we were shown to our a table I became quite excited as it offered a view of senbon beach and the table was huge and looked to be made of marble.
Due to the popularity of this restaurant I had to change my reservation even though we went on a Sunday night.
I noticed on the winelist a very rare rice wine called "Jyuyondai" but because of its high price I ordered a less expensive option called "Isojiman".
We ordered the 6,000 yen course and the first dish was shirasu or raw baby sardines with raw seaweed and shiso.The baby sardines melted in the mouth and were fresh delicious.
We were served the rice wine at the same time and its mild flavour matched the shirasu perfectlly.
Next we were served sesame tofu which was fried and accompanied by grated white radish and uzu or citrus rind.It tasted quite different from normal fried tofu in that it was slightly sweet and was very delicious.
After that was sashimi which consisted of toro (fatty tuna), shrimp, arch shell, sea bream and normal tuna.It was all excellent.
Next was another tofu dish but was a different type to the one served before.It is called "Karakusa tofu" which is made with egg and seaweed.
it was served in a soup flavoured with bonito stock.
Our next dish was grilled spanish mackral flavoured with miso, boiled burdock root in liqueur, and blow fish skin jelly.The spanish mackeral was very good with a slightly sweet miso flavour.
The boiled burdock root had a mild and refreshing taste and the blowfish jelly was nice although the fish flavour was overpowered by the citrus that was added.
This was followed by boiled fish that was "Kinmedai" or alfonsin with shrimp, Japanese mushroom, and beans grated and formed into dumpings.It was covered in a sweet dressing and the dumpling was soft and easily mixed with the dressing so it was very nice.
After that we were served tempura which we ate with salt mixed with uzu or citrus.The first piece I had was white fish wrapped in dried sea weed and it had an interesting and unusual texture but was very good.
The next was a mountain vegetable known as butterbur sprout which had a slightly acrid or bitter taste that made me think that spring had come as this is when they are usually picked.
My next piece of tempura was a kind of broccoli but a bit more leafy than spinach.
It was soft and delicious.
The last piece I ate was Japanese mushroom which was also soft and pleasant.
All the tempura were good and left me wanting more.
The next dish was sushi which was chu-toro(medium fatty tuna), shrimp, Japanese cockle, salmon eggs, dipped in soysauce, tamagoyaki and sushi rolls with cucumber and shell fish.My favorite was the cucumber and shellfish sushi rolls as the chewy texture of the shellfish contrasted with the crunchness of the cucumber making it very enjoyable to eat.
All the sushi was excellent and I was impressed by the level of service displayed by the way that my female companion was served two smaller sized salmon egg sushi while I was given one large one.
The presentation was excellent and the sushi was served on an unusual raised platter and all the dishes were presented on carefully selected and interesting dishes.
Finally we were given a piece of orange a strawberry and vanilla icecream for dessert with a choice of tea or coffee.
We were also given hojicha which is roasted green tea to drink with dessert.
Overall this restaurant offers excellent service, beautifully presented and delicious food, great value for money and a nice location with good atmosphere so I would recommend it highly.written by
Shimazu
Address:1907-155, Senbon-gorin, Numazu
Tel:+81-55-963-6760
http://www.sushishimazu.com/
Budget:Lunch 3,000 yen Dinner 6,000 yen
Open:Weekday:11:30am～2:00pm,4:30pm～10:00pm
Closed:Mon.
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