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札幌 鮨たな華
東京赤坂の鮨屋から
札幌の鮨屋のおすすめとして紹介してもらって訪問
やま幸繋がりらしい。
札幌で22000円握りのみは強気だなあって思いつつチケットをゲット。
北海道や東京の鮨屋で修業をされた親方は
1986年生まれ
幼少期から鮨を愛し16歳から鮨の世界に入ったそう。
見た目はツキノワグマ、ただ中身はマジな職人
特にすごいと感じたのは、漁師や生産者、
仲買との繋がり。
北海道の地のものを中心に殆どの極上素材を自ら引いてるのは変態的な熱意と行動の証。
シャリは二種類、赤と白。
赤は横井醸造の與兵衛、白は飯尾醸造の富士酢プレミアム
をなんとブレンド無しで使ってるのだ。
米は一般流通されていないコシヒカリを使用しているとの事で、
この米が非常に粒が大きく甘みが強く惚れ惚れしてしまった。
多くは語らない、ただ【衝撃的な酢飯】であったことは間違いない、
それはもう一貫目から明らか、でもね、杞憂ではあったんだけど、
これだけシャリが旨いとネタを殺しちゃわないかなって思ったんだけどそれは赤と白との切り分けで完全に乗りこなしていた。
酒も王祿酒造のものしかおいてなかったり、
店内に木製っぽいグランドピアノがあったり
親方のこだわり抜かれた空間に完全に魅了される。
こんな鮨屋東京にもない。
余談はさておき
今回頂いた御料理は以下の通り。
握り一本勝負
最初4貫米酢
正直シャリに感動しすぎてあまり覚えてない(笑)
ほしがれい
ししゃも
きんき
白子
鮪は全て冊でとって漬けで。
古典的な仕事だが旨味を閉じ込める。
大トロも漬け、もはやチート
仲買はやま幸、親方かなり鮪にも力入れてるのがわかる。
脳天
赤身
中トロ
大トロ
秋刀魚
鯖
北寄貝
牡丹海老
いくら
馬糞雲丹
穴子
玉子焼き
椀
生産地とかは写真にあるように
全て紙に記載してもらっている。
こんな鮨屋が札幌にあったとはね。
敢えて各ネタの詳細は大まかにしか書かないでおく。
田中親方の人柄も素敵で、
年末には札幌の一幸に、そして来年には親方が
共同で開催するサウナ×鮨イベントにも行く予定。
北海道好きすぎる。
そしてその晩、イラマチ男の股間はすすきのでデッカイドウになったことはいうまでもないでしょう(爆笑)