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ぼたん海老接写
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最初の付きだし(煮蛸 じゅんさい 酒盗)
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支笏湖ひめます
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つぶ貝
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さらにはお塩
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ぼたん海老
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きんき(たれは肝醤油)
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焼き牡蠣
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かにみそ焼き
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きんんきのあら煮
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なまにしんの刺身
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寿司(すじなしおおとろ)
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寿司(松川かれい)
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寿司(いか)
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寿司(いくら)
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いくら寿司を一口
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寿司(こぶじめあかはた)
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味噌汁にはえび
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お皿の上はお塩
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すし(うに)
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寿司まぐろ
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寿司(さばと金目)
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ワインはオーストラリア
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久し振りに札幌に来ました。
まだ太陽の光が少し残っている夜空は何故か心をざわつかさせます。
今日は若い部下と取引先さんらと美味しい寿司屋さんに行きます。
私は3回目になります。若いご主人も元気そうです。
若い女性が食事をしているカウンターに案内される。
まずはビール。つき出しは煮蛸と酒盗チーズ、肉厚?のじゅんさい。はなから美味しいです。
料理の写真を撮っていいですか?と聞くと寿司を握るポーズをとってくれる若いご主人はホントに愛想が良くて素晴らしい料理を創りながらお客を楽しませてくれる。
まず刺身は生にしん。チップは支笏湖のヒメマス(これは初めて食べました。)。
そしてコリコリとした歯ごたえのつぶ貝。のっけから美味しい~。
続いてはきれいなぼたん海老。散らした塩が格別。別途に皿でもらいます。
そしてきんきは濃厚なたれは肝醤油だそうです。
西日本ではあまり見られない魚です。
続いては釧路牡蠣のあぶり。
そしてここの真骨頂の蟹味噌焼き。私はこれが大好きです。
酒好きにはたまらない濃厚でまったりした味。
そしてきんきのあら煮。ここで寿司になります。
まずはすじなしのおおとろ。あっさり目のとろです。
白身は松川カレイ。やりいかには山わさびがきりりといい仕事をします。
きれいなグラスにはいくら。中には小さなごはんが・・。
いくらは好きではないのですがこれは◎。
こぶじめしたアカハタは歯ごたえがありなかなか。
おわんは海老の頭が入ってます。そして一口サイズのうにを目を閉じて堪能します。
さいごにもう一度まぐろかな。最後にお好みをどうぞと言われ私は鯖、同行者は金目鯛をチョイス。
ワインはオーストラリアのジェイコブズクリークの『わ』はちょうど一本私一人で空けました。
お店の外で記念撮影までしてくれたご主人、ありがとうございました。
寿司はあまり詳しくはないですがどう考えてもこの立地・味・サービス・コスパはほぼ奇跡です。
又きます。ごちそうさまでした。