-
北海道産黒毛和牛と豪華海鮮のおすすめディナーコース
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-
シャンパン
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-
生ビール
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ジュンサイとフルーツトマト
和牛の低温ローストタルタル仕立て
鰻と賀茂茄子の含め煮
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-
白崎修一シェフ（お名刺を頂き、画像・名前の投稿承諾済）
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-
ジュンサイとフルーツトマト
和牛の低温ローストタルタル仕立て
鰻と賀茂茄子の含め煮
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-
ジュンサイとフルーツトマト
和牛の低温ローストタルタル仕立て
鰻と賀茂茄子の含め煮
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-
ジュンサイとフルーツトマト
和牛の低温ローストタルタル仕立て
鰻と賀茂茄子の含め煮
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-
白崎修一シェフ（お名刺を頂き、画像・名前の投稿承諾済）
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-
白崎修一シェフ（お名刺を頂き、画像・名前の投稿承諾済）
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-
石狩流 牛タンステーキ 粒マスタード添え
クレソンサラダと共に
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-
石狩流 牛タンステーキ 粒マスタード添え
クレソンサラダと共に
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-
北海道函館産 活蝦夷鮑
北海道羅臼産 キンキ
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-
北海道函館産 活蝦夷鮑
北海道羅臼産 キンキ
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-
白崎修一シェフ（お名刺を頂き、画像・名前の投稿承諾済）
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-
白崎修一シェフ（お名刺を頂き、画像・名前の投稿承諾済）
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-
石狩流 牛タンステーキ 粒マスタード添え
クレソンサラダと共に
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-
石狩流 牛タンステーキ 粒マスタード添え
クレソンサラダと共に
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-
石狩流 牛タンステーキ 粒マスタード添え
クレソンサラダと共に
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-
シャンパン
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-
シャンパン
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-
北海道函館産 活蝦夷鮑
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-
石狩伝統のタレ
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-
北海道函館産 活蝦夷鮑
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-
北海道函館産 活蝦夷鮑
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-
北海道函館産 活蝦夷鮑
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-
北海道函館産 活蝦夷鮑
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-
白崎修一シェフ
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-
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-
北海道羅臼産 キンキ
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-
石狩特選 A-5
北海道敷島ファーム産黒毛和牛
「白老和牛」
サーロインステーキ100g
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-
石狩特選 A-5
北海道敷島ファーム産黒毛和牛
「白老和牛」
サーロインステーキ100g
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-
石狩特選 A-5
北海道敷島ファーム産黒毛和牛
「白老和牛」
サーロインステーキ100g
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-
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-
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-
グラスワイン赤
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-
茸のパピヨット
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-
茸のパピヨット
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-
季節の焼き野菜
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-
季節の焼き野菜
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-
季節の焼き野菜
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-
石狩特選 A-5
北海道敷島ファーム産黒毛和牛
「白老和牛」
サーロインステーキ100g
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-
石狩特選 A-5
北海道敷島ファーム産黒毛和牛
「白老和牛」
サーロインステーキ100g
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-
石狩特選 A-5
北海道敷島ファーム産黒毛和牛
「白老和牛」
サーロインステーキ100g
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-
石狩特選 A-5
北海道敷島ファーム産黒毛和牛
「白老和牛」
サーロインステーキ100g
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-
ステーキのソースand薬味
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-
石狩特選 A-5
北海道敷島ファーム産黒毛和牛
「白老和牛」
サーロインステーキ100g
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-
石狩特選 A-5
北海道敷島ファーム産黒毛和牛
「白老和牛」
サーロインステーキ100g
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-
石狩特選 A-5
北海道敷島ファーム産黒毛和牛
「白老和牛」
サーロインステーキ100g
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-
石狩特選 A-5
北海道敷島ファーム産黒毛和牛
「白老和牛」
サーロインステーキ100g
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-
ペッパーと岩塩、ミネラル塩
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-
豪快なるフランベ
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-
石狩特選 A-5
北海道敷島ファーム産黒毛和牛
「白老和牛」
サーロインステーキ100g
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-
石狩特選 A-5
北海道敷島ファーム産黒毛和牛
「白老和牛」
サーロインステーキ100g
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-
石狩特選 A-5
北海道敷島ファーム産黒毛和牛
「白老和牛」
サーロインステーキ100g
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-
ガーリックライス
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-
ガーリックライス
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-
ガーリックライス
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-
ガーリックライス
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-
ガーリックライス
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-
ガーリックライス
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-
グラスワイン白
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-
ガーリックライス
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-
キンキあらの赤出汁
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-
香の物
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-
キンキあらの赤出汁
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-
デザート
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-
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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
ANAクラウンプラザホテル札幌の最上階にある鉄板焼きの店「石狩」は、大都市札幌の夜景を眺めながら、旬の食材を様々なバリエーションで楽しむ事が出来る空間だ。利用は完全予約制。
落ち着いた照明で、シンプルかつシックなインテリアなので、夜景がよりキラキラと映える。席は立派なな鉄板を囲む六名テーブルが二つのみなので、言わば隠れ家的なプライベート感も存在する。尚、完全個室の用意もあり。
この日の担当は寺崎修一シェフ。コロナ前は横浜で一日一組限定かつ会員制の鉄板焼き店を営んでいた経験もある、腕利きの一流ベテランシェフだ。優しく落ち着いた語り口で、ユーモアを交えながら食材や調理法を解説してくれるし、目と心を飽きさせないパフォーマンスは流石の一言。
又、脇を固めるスタッフも、豪華な雰囲気を損なわずに痒いところに手が届くサービスを提供してくれるので安心だ。
今回は苫小牧組レビュアー三人と、長年お付き合いのある札幌の激辛レビュアーの四名での会食。ますば黄金色に輝くシャンパンで乾杯だ。
季節感と拘りのある食材を使用した料理から、質の良い海鮮焼きの数々を堪能しつつ、途中、赤白のワインを嗜んだ。途中感じたのは、料理の質の高さは勿論ながら、寺崎マジックと言うべきだろうか、薬味やソースの種類や魅力も高いこと。シェフの知識や経験値からセレクトされる塩や、創作性のあるソースは、食材の魅力をマックスまで引き出してくれる。印象的なスペイン産 カラビネーロは「赤い悪魔」とも言われて、ヨーロッパではロブスターと並ぶ高級食材として取引されており、その希少性や合わせるエビ味噌を使用したソースを含めて大変美味だった。
クライマックスはシェフが「譲れないクラシカルな調理法」と自負する、自慢のガーリックライスで口もお腹を満たされて幸せ。ジワジワと思い出せば是非食べたいと思えるポテンシャルを持つ味わい。
こうして寺崎シェフ圧巻のディナーステージは喝采のもと終了、〆のデザートはお隣のスカイラウンジ「サッポロビュー」で愉しむ華麗なるシステムで、私達は笑顔でフロアを移動した。
大満足の鉄板焼きコース。今回私としては二回目の利用となったが、改めて感じたのは敷島ファーム産A-5ランクの「白老和牛」のポテンシャルの高さだ。ちなみに鉄板焼きの花形とも言えるフランベも、和牛の風味を損なわないようスタンスを持って、映えるファイヤーパフォーマンスしてくれる徹底ぶり。
言わずと知れた国内屈指のトップブランド牛であり、キメ細やかな刺しが特徴なのだが、特にA-5となるとモノによっては脂がかなりしつこかったり、赤身の旨味が目立たなかったりもあるのだが、今回の白老和牛のサーロインは、大変柔らかくて豊かな脂感は十分ありつつも決して重たくは無く、尚且つ赤身のバランスが良いが故に、脂のコクと赤身の旨味が相乗効果で更なる高みに昇華している美味しさであり感動した！これは餌を工夫し、より自然で衛生的な環境で飼育された和牛の証拠だろう。
敷島ファームとは、寺崎シェフが自ら現地へ足を運ぶなど良好な関係性を保っているようなので、こちらの店を利用する際には是非、白老和牛が含まれたコースを検討してみる事をオススメしたい。
〜さあ！貴方も「石狩」で、空高くに煌めく珠玉の時間を、優雅に過ごしてみませんか？
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