Tuna Day in Tokube

Signboard of Tokube

Today is Thursday, or “Tuna Day” in our favorite sushi restaurant, “Tokube”.

I succeeded in taking photos of all the plates we ordered (I normally was busy eating, and forgot some).  I proudly  show you all the photos in the series of our order.

Red Flesh of Tuna (front) and Fatty Tuna (back)

Sashimi

Boiled Oyster

Grilled Yellowtail with Citron

Winter Yellowtail

Grilled Shrimp with Garlic Power

Fatty Tuna Rolls

Red Flesh of Tuna

Fatty Salmon

Fatty Yellowtail

Yellowtail

Our desserts.

Almond Jelly

Cup-Steamed Egg Custard with Crabs

And all the dishes.

Dishes

Gee, I forgot to take a picture of one plate!!!

About Muravej

Hello! I am a scientist running apartments in Tokyo and Yokohama. If you are willing to live in Japan, please get in touch.
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2 Responses to Tuna Day in Tokube

  1. AdelaideBen says:

    One word. Yum. Thursday looks like it’s a very nice day.

    Looking at the photos makes me realise how long it’s been since we’ve had really nice sushi/sashimi (last August when we were back in Sapporo). You can buy ok sushi here… but they’re not particularly great. I remember having a pre-made sushi pack from our work cafeteria once… horrible – just horrible.

    Sushi is very popular these days as a healthy lunchtime food in Australian cities… and there’s little sushi places popping up all over the place. Still… hard to find a place that has both a good selection and good quality/taste.

  2. Muravej says:

    Thursday sure is our day.
    I understand what you mean, Ben. In 2005, I was living in a small town near Chicago for my research. Even in a small town away from the ocean, you can eat sushi at places. But even in Chicago, I was not able to find sushi with a quality as high as those served in this moderate, not expensive sushi restaurant.
    In Paris or in a port town of Vladivostok, I have not experienced having good sushi, either.
    I think it is not because of the restaurants or cooks; it could be because of the difference in the fish preservation methods, from the ocean to the ships, down to and in the restaurants.

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