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蝦夷もずくと雲丹のカクテル
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カレイと唐墨
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メヌケ
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中トロ(戸井)
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小肌
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毛蟹(口中で身とシャリが渾然一体となりました)
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アオリイカ
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鱒の介
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〆鯖
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北寄貝炙り
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お椀・花咲蟹しんじょう
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八角の味噌焼き
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いくら丼
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数の子と野菜のサラダ
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蝦夷鮑・肝ソース
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赤酢と肝ソース
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茶碗蒸し
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箸休め
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玉子
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赤身(道産の鮪の季節はそろそろ終わりとのこと)
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とろたく
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穴子
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寿司専用日本酒「男山・つまみつつ」
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北の勝・2022と2024の飲み比べ
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距離感の良いカウンターに一番乗り
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札幌地下鉄・すすきの駅から徒歩5分、「プラザ6・4ビル」6階にある”蝦夷前鮨”のお店です。北海道産の食材を中心に構成されている「おまかせコース」(¥23,100)を予約してお昼に伺いました。東京でも新鮮な雲丹や牡丹海老などを食べられる様になりましたが、こちらでは魚貝はもちろん野菜やお酒も道産メインで頂けたのが良かったです。
店主の渡辺氏は道東・中標津町のご出身。ウエルカムドリンクは同町名産の濃くて美味しいミルクです。初めにコースの組み立て(寿司、摘み、寿司の順)の説明があり、一品目は蝦夷もずく。南の海で獲れるものとは異なる硬めの食感。お寿司の前半は、カレイ・唐墨載せ、メヌケ、中トロ(戸井)、小肌、毛蟹、アオリイカ、鱒の介、北寄貝・炙り。赤酢のシャリにやや大きめのネタが合っていて美味しかったです。
椀物には道東で獲れる花咲蟹のしんじょうが入っていて独特な風味を楽しめて道産野菜も美味しい。八角の味噌焼き、鮟肝、数の子と野菜のサラダ。蝦夷鮑・肝ソースは、柔らかく肉厚な蝦夷鮑の美味しさに加えて肝ソースに赤酢のシャリを混ぜたリゾット風ご飯が絶品でした。箸休めの糠漬けには道産米の ”ゆめぴりか” の糠を使われるなどのこだわりも良かったです。
後半のお寿司も美味しく、道産の日本酒(男山)も進みました。カウンターでは友人からの口コミで来られた海外のお客さん達とご一緒になりましたが、お店の方々の接客も良く、とても良い雰囲気で食事を楽しめました。
ご馳走様でした。