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小肌と生ハムのテリーヌ
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大助
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まずは「泡」から
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五十嵐シェフ
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牡蠣蕎麦
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牡蠣
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にしん漬け
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ヒラメ
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帆立
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ワイン
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五十嵐シェフ
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ボタン海老
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北寄貝パッションフルーツ和え
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北寄貝
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内観
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ブリの生ハム
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ワイン
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エイ
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内観
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キンポウ
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ワイン
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あん肝
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内観
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羊肉
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メンチカツ
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手打ち麺白子和え
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ワインセラー
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にしんのお寿司
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蟹と雲丹ご飯
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お茶
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内観
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セッティング
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庭
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外観
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中庭を通って
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エントランス
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エントランス
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お会計
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
道産食材を中心に、シェフ独自の方法で美味しく仕上げる「霜止出苗（しもやみてなえいずる）」さん。食べログアワード２０２３BRONZE受賞店です。
料理はどのジャンルにも当てはまらない「イノベーティブ・フュージョン」というスタイルで楽しむお店、こだわりの食材をシェフが美味しい料理に仕上げてくれます。
札幌市営地下鉄南北線中島公園駅から徒歩５分程でしょうか。マンションの１階、中庭を通って店内へ。案内された部屋は、L字型カウンターに掘りごたつ式の６席のみ。木の引き出しのワインセラーなど、和モダンな雰囲気を醸し出している空間だと思います。
訪問３週間程前だったでしょうか？予約サイトを見ると偶然にも空席が。ずっと気になっていたお店なので思い切って予約をしました。
オーナー五十嵐シェフはフランスで修行後、２０１３年に自身のフレンチレストランを開き、２０１９年からはこちらのお店でジャンルにとらわれない料理を提供されています。
「おまかせコース」（３３，０００円）、飲み物はワインをペアリングでお願いしました。
コースは一斉スタートです。
牡蠣蕎麦・・自家製の八味を効かせています。打ち立て蕎麦と大ぶりの牡蠣、汁は洋風の味わいですね。
にしん漬け・・３か月漬けて発酵させたもの。にしんがとても柔らかい、２晩かけてもどしているそうです。
ひらめ・・ひらめの刺身の上に、コンテチーズ、初めて頂く組み合わせですが、違和感は全く無いですね。
帆立・・刺身の帆立の上にふきのとう・行者にんにくのソース。帆立の甘みとふきのとうの香りが堪りません。
ボタン海老・・大ぶりのボタン海老、醤油で漬けた卵とともに豪快に頂きます。
北寄貝のパッションフルーツ和え・・新鮮な北寄貝にパッションフルーツの甘酸っぱさがよく合います。
ブリの生ハム・・ブリと聞かなければ全く解らない。熟成した生ハムですね。
エイ・・上のソースには、腐乳が使われているとのこと。香りもいい。
ギンポウ・・麴でつけたものを炙って提供、生ハムとともに頂きます。
大助・・鮭ですね。上には、トマト・ブラッドオレンジをバニラで軽く香りづけしたものが添えられています。旨味の中にも爽やかさが感じられます。
小肌と生ハムのテリーヌ・・こちらは、シェフの「スペシャリテ」とも言える一品。酸味や旨味は最高。ボリュームもありますね。
あん肝・・炙ったあん肝に、フォンドヴォーソース。レンズ豆も添えられています。
羊肉・・焼いた羊肉に、辛み調味料「赤アリッサ」をつけて頂きます。柔らかい。
メンチカツ・・肉はひき肉では無く、小さくカットされた肉が使われています。
手打ち麺・・白子とともに魚を炊いたソースで絡めてあります。ソースがとても濃厚で味わい深い。
にしんのお寿司・・厚切りのにしんが２切れ。お寿司も提供されるのは嬉しいです。
蟹と雲丹のご飯・・ほぐした蟹に雲丹をたっぷり絡めたものがのっています。こちらは、シェフから手渡しでの提供です。
この日は、全１７品、割と量は食べられる方だと自分では思っていますが、かなり満腹になりました。五十嵐シェフの独特の発想から生まれる美食の数々、充分堪能できました。
同じ回のお客様とお話しましたが、この日北海道在住者は僕だけ。全国からグルメな方たちが集まる素晴らしいお店だと思いました！！