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中とろ(腹)
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毛蟹しんじょうのお吸い物
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最初は、まぐろの手巻き鮨から
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大将
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内観
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外観
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セッティング
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ビール
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ガリ・お手拭き
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むらさきうに
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かつお
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北寄貝
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いさき
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賀茂金秀
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酒器
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さわらの昆布〆
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煮はまぐり
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シャコと穴子の柳川
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大将
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中とろ(背)
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甘鯛の松笠焼き
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大とろ
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赤身の漬け
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黒龍「永」
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酒器
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小肌
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飯蒸しの器
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太刀魚の飯蒸し
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よーく混ぜて頂きました。
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すみいか
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大将
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車海老
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あん肝最中
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大将が最中の中身を説明してくれます。
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あん肝最中エゾベリー
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「はつゆき」とのマリアージュで
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真あじ
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しじみの出し汁
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あがり
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穴子
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玉子焼
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アプローチ
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ビル入口
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行燈
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サイン
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銀座「鮨とかみ」で二代目店主を務めた将太大将が札幌で開いた話題の鮨店。
カウンター8席のみ、完全予約制。
水曜と土曜は、12時からの営業もあるとのこと。夜営業より予約が取りやすいようなので、OMAKASEから予約をして土曜日の昼に伺いました。
白いアプローチを通り抜け店内に入ると、木の温もりが感じられる空間が。高級感ある雰囲気ですね。
「おまかせコース」(30,800円)。
最初の飲み物は「ビール」をお願いします。
はじめは、名物「まぐろの手巻き鮨」から。
その後は、握りとつまみが交互に提供されるスタイルです。この日のコースの内容、
「手蟹しんじょうのお吸い物」
「むらさきうに(握り)」
「かつお」
「北寄貝(握り)」
「いさき」
「さわらの昆布〆」
「煮はまぐり(握り)」
「シャコと穴子の柳川」
「中とろ(腹)(握り)」
「中とろ(背)(握り)」
「甘鯛の松笠焼き」
「大とろ(握り)」
「赤身の漬け(握り)」
「小肌(握り)」
「太刀魚の飯蒸し」
「すみいか(握り)」
「車海老(握り)」
「あん肝最中エゾベリー」
「真あじ(握り)」
「しじみの出し汁」
「穴子」
「玉子焼」の順に提供されました。
お酒は、大将におまかせして、
「賀茂金秀」「黒龍「永」」を頂きました。
全て満足しましたが、やはり一番印象に残ったものは、「まぐろ」でしょうか。この日は青森・小泊(62㎏)と山形(143㎏)のまぐろ。腹の部分が小泊産とのことでしたが、中とろ(腹)は絶妙な脂ののり、大とろはきめ細かなサシが入り、口のなかに芳醇な旨味が広がりました。
煮はまぐりは、ふんわり甘めに煮てあります。北海道では珍しいネタですね。
シャリはネタに合わせて2種類の赤酢の酢飯が使われていました。
つまみで特に印象に残ったものは、
毛蟹しんじょうのお吸い物・・すり身ではありますが、ほぼ毛蟹の味わいですね。焼き賀茂なす・スナップえんどうとともにお吸い物に。
いさき・・塩〆にしてあるとのこと。皮だけ炙って、岩塩とすだちでさっぱりと。素材の旨味が感じられます。
太刀魚の飯蒸し・・シャリの上に炙った太刀魚が。芽ねぎ・木の芽・山椒と混ぜて頂きます。香りがいいですね。
あん肝最中エゾベリー・・提供の前に大将から提案がありました。ニキヒルズワイナリー「はつゆき」とのマリアージュがお勧めとのこと。ワインも頂きましたよ。大将が最中の蓋をとって説明をしてくれます。あん肝の上には、ハスカップ風味のエゾベリーが。このように頂くあん肝は初めてでした。
ネタの仕入れは、一部を除き、ほぼ東京・豊洲市場からとのこと。
元気な大将と優しく親切な女将さん。つまみの提供の時にお弟子さんも一緒に「どうぞー」と声掛け、ライブ感がありますね。
札幌で味わう江戸前鮨。大変満足いたしました!!
こちらのレビューが「2,500軒目」のレビューになります。これからも美味しいものを求めていろいろなお店に訪問したいと思います。よろしくお願いいたします。