Sabimeshi, a wasabi kick at Utsurogi.

Do you know Sabimeshi? It’s a bowl of rice topped with dried bonito flakes and grated wasabi, a pungent dish. Last week, I visited a tiny but busy restaurant serving this special bowl in Utogi, Shizuoka city. Utogi is the birthplace of water-cultivated wasabi. This is an article on a half day trip there. Hope you’ll like it.

How to get there:
Take the Abe line bus (bus#114) from platform 9, North Exit, Shizuoka JR Station. It takes about 85 minutes to Utogi-bashi bus stop. The restaurant is just in front of the bus stand.

Or it takes 75 minutes to the Domoto bus stop. The restsurant is about 30 minutes away from the bus stop on foot. Take a nice walk through the wasabi fields. In that case, take the #116 bus from platform 9.

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Get off at Domoto bus stop.

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Turn right and watch out for cars.

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Look at the wasabi fields.

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Take a closer look!

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Wasabi is in peak season from fall to winter.

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The sign says: They are closed on the third Tuesday.

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Go deep into the mountains.

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Still 500m to go.

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I finally reached the restaurant, “Utsurogi”.

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They sell leaves…

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roots…

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and flowers!

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It costs 250 yen for a bunch of flowers.

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The flowers are also edible.

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Local ladies work at the restaurant.

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This was my order: Sabimeshi set.

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Sabimeshi is a bowl of rice topped with dried bonito flakes and grated wasabi. Sprinkle a little soy sauce and chopped leeks then mix them up and eat. It really was yummy!

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