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看板
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店内
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ハムサラミ等
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鹿児島黒豚14か月熟成ハム
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大将
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鹿児島黒豚14か月熟成ハムに発酵させた自家製モッツァレラチーズ
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江別黒豚黒ニンニクコショウサラミ
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烏賊とメロン、ミントとパセリオイル
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発酵調味料
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恵庭ヨークシャー羊のミラノ風白ワイン発酵サラミ
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発酵調味料ビン詰め
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まぐろに、米ぬかペーストに鮎入れた汁かけ、仕上げに瀬戸内レモン
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サドルバックばら肉に高知の山椒を加えたサラミ
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朝どれコーンにブイヤベースで炊いたおじや、噴火湾帆立にカシューナッツ
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江別黒豚のこっぱ(イタリアの言葉で頭から首まわりにかけての肩ロース)ハム
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めぬけ(北海道産金目)、余市桐谷さんのそら豆、ゴルゴンゾーラとカブを発酵させたソース
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占冠のラム
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占冠のラムににょっきフリット
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プロシュートコットと炊き立てゆめぴりか
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プロシュートコットと炊き立てゆめぴりか、セロリのお酢と山わさび
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パスタの元塊
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塊を伸ばす
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さらに機械でのばす
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大樹町の大しじみ
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増毛うににタヤオリーニパスタ、大樹町大しじみを使ったソース
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滝川の鴨
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クレマコッタ、オホーツクはちみつ
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札幌に、生ハムを中心とした凄い料理を出す店があると聞いていくのが楽しみだった。想像以上にすばらしくおどろいた。札幌駅から20分函館線の稲穂駅から1分のところにある。店にはいると5台のワインセラーの中にハムがぎっしり、ワインセラーで生ハムを熟成させてるのはこの店ぐらいだろう。山に自分で入り、山菜を取ったりもするし、自家で発酵も行う。調味料もチーズも自分で作ってしまう。すごい大将だ
◆鹿児島黒豚14か月熟成ハム
◆鹿児島黒豚14か月熟成ハムに発酵させた自家製モッツァレラチーズ
◆江別黒豚黒ニンニクコショウサラミ
◆烏賊とメロン、ミントとパセリオイル
◆恵庭ヨークシャー羊のミラノ風白ワイン発酵サラミ
◆まぐろに、米ぬかペーストに鮎入れた汁かけ、仕上げに瀬戸内レモン
◆サドルバックばら肉に高知の山椒を加えたサラミ
◆朝どれコーンにブイヤベースで炊いたおじや、噴火湾帆立にカシューナッツ
◆江別黒豚のこっぱ(イタリアの言葉で頭から首まわりにかけての肩ロース)ハム
◆めぬけ(北海道産金目)、余市桐谷さんのそら豆、ゴルゴンゾーラとカブを発酵させたソース
◆占冠のラム
◆占冠のラムににょっきフリット
◆プロシュートコットと炊き立てゆめぴりか
◆プロシュートコットと炊き立てゆめぴりか、セロリのお酢と山わさび
◆増毛うににタヤオリーニパスタ、大樹町大しじみを使ったソース
◆滝川の鴨
◆クレマコッタ、オホーツクはちみつ
生ハムとさらみは感動的、パルマの生ハム並のおいしさと、柔らかいすっきりとした味わいのサラミは始めた味わう食感だ。チーズの味も最高。ご自身もイタリアンと人が言っているだけでカテゴリーは判らないと言う。生ハムと発酵料理と行くべきだろう。9月はお店の改装に入り、そのかわり、虎ノ門横丁で9/2-11までポップアップをやる。ランチは予約なしで、ディナーは予約して行くことになる。札幌のお店に行くべきだが、東京でまずは味わうのもいいだろう