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外観
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外観
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外観
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のれん
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種ケース
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国稀
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国稀
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ずわい蟹爪
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ずわい蟹爪
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乾杯！！
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積丹美国の塩水うに
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積丹美国の塩水うに
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積丹美国の塩水うに
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鮑刺身
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鮑刺身
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鮑刺身
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塩を出してくれる
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鮑刺身
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鮑刺身
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平目
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鮪を１本買いしています
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柴田 純米吟醸
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柴田 純米吟醸
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戸井産の中トロ
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活ボタン海老
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活ボタン海老
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活ボタン海老
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活ボタン海老
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無漂白のかずのこ
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無漂白のかずのこ
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小樽高島産の秋シャコ
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小樽高島産の秋シャコ
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猿払の帆立
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ほっき
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自家製のいくら
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いくら
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いくら
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いくら
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美国の赤雲丹（雌）
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美国の赤雲丹（雌）
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美国の赤雲丹（雌）
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店内
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店内小上がり
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美国の赤雲丹（雌）
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美国の赤雲丹（雌）
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真烏賊
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真烏賊
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あがり
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あさりのお吸い物
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あさりのお吸い物
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あさりのお吸い物
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赤身
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小肌
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あさりのお吸い物
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あさりのお吸い物
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穴子
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玉
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店内
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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
北海道札幌市中央区南五条西4
札幌市中央区すすきの。
マイレビュアさん達との会食。
この日のメインがこちらの鮨屋。
なかなか予約の取れない大人気店、昭和53年10月31日創業、今年４７年になる。
予約のTELをした際に、東京方面からの客でいっぱいの様だったが、
「２０時か２０時半くらいに案内ができると思います」「お電話いたします」と。
そのTELの対応は、とても感じが良く、その辺の飲食店の雑な対応とは段違いという気配を感じたとマイレビュアさんが申しておりました。
当日、別の店でTEL待ち。
すると２０時ころにTELが来て、「お席の用意が出来ました」「カウンターでご案内できます」と。やった！！
すすきの路面店。
紺地に白文字で「豊寿司」の暖簾が出ています。
外観は、大衆的な雰囲気の寿司やって雰囲気です。
中へ。
右手にカウンター席、7つ。
左に小上がり、テーブル2つ、８人くらいかな。
先客は、カウンターに男性２人組、後から年配ご夫婦客。
大将とご子息の親子鷹。
板場はとてもすっきり。
札幌というより東京の鮨屋の風情。
王将駒、干支のウサギの調度、熊手など。。。
完全おまかせ。
■積丹美国の塩水うに。
小鉢に入って提供、まさしく旬の味わい。
身が大きくて、味が濃い！！これは上等品。このクラスはほとんど築地、今は豊洲か、東京に持っていかれるクラスです。
■ズワイ蟹の爪。
蟹爪の肉、大きくて食べ応えあり。
何も付けずにそのまま、ほのかに自然な塩味。骨あるので注意。食べ方レクチャーあり。
■蝦夷鮑の刺身。
蝦夷鮑にしたら大きなサイズ。このくらいはまず見ない。
確認すると九州だったか、北海道に運んできて幾らか育てると北海道産と呼んでいいそうな。
厳密には黒鮑なのかな。
やや厚めにカットしてくれていて、歯ごたえのコリコリがなまら最高。
うろも添えてくれています。
■平目
品の良い脂がうっすらと。
脇に添えられた高等葱は、小葱の中では最高等級で最も細いものになります。
別名「ふぐねぎ」と呼ばれ、ふぐ料理の薬味として欠かせないねぎとして愛用されています。
食感が柔らかく、辛みがきつくないのが特徴です。
すだちの添えられていて、塩も出してくれるので、すだち塩でいただくのが良かった。
■本鮪刺身
中トロ部位。脂乗り良く鮪の味わいが超絶濃厚。鉄分感じさせる。
2022年12月22日、函館戸井産【延縄】223ｋｇの本年度1番マグロを1本買いしたもの。
■活ボタン海老。
活のボタン海老。透明感ある身は食感がゴリゴリとしてすごい。
なかなかこの鮮度で海老を提供する店は少ない。
■無漂白数の子
2023年3月上旬 石狩厚田産６年ものの新カズノコ1年分製造。
数の子を自家製造、無漂白。パリっとした海苔で巻いて提供。
海苔との相性が素晴らしいです。
■秋シャコ
小樽高島産新物の秋シャコ
身と子のバランスが良く濃厚な味わいが素晴らしいです。とてもしっとり。
船番700番台の型の大きい秋シャコのみを使用しております。
何でも３０００本、買い占めているそうですよ。
今まで食べたシャコの中でイチバンといっていいかもしれない。衝撃でした。
■握りのスタート
＊猿払帆立＝甘みが強く、貝柱の繊維質がしっかり鮮度抜群に良い。
＊ほっき＝身が厚く甘みと旨味の凝縮。
＊いくら＝一見すると普通のいくらですが、味わいが全く違う。驚いた。
「いくらのたまこ」と名前が付いた自家製のいくら。
余計な水分がなくて濃い味わい、嫌な臭いが全くない。
2017年度 北海道庁主催である道内外の食の専門家による品評会『北のハイグレード食品Ｓ』に自家製『いくらのたまこ』が 北海道知事 より選定受賞された。
2018年1月31日『北海道加工食品コンクール』にて自家製『いくらのたまこ』が札幌市長賞 を受賞。
因みに「たまこ」とはご息女の名前だそう。
■赤雲丹
再び雲丹の登場。軍艦。
積丹の美国産一折2万円くらいの高級品、ポイントはメスだけ。
■真烏賊
これまた透明感ある身。白くなったらお店では使わないとのこと。
コリコリの食感と歯ごたえ。
シャリと烏賊の間に海苔を挟む。
身の部分と耳の部分と選ぶことができました。
■赤身
2022年12月22日、函館戸井産【延縄】223ｋｇの本年度1番マグロ。
やはり身の味わいが濃厚、鮪の風味がしっかり感じます。
満足。
■小肌
ちょい〆。酸味、甘み、旨味。
■穴子
オーダーすると、板場で軽く焼いてくれて香ばしい香りが漂う。
身が厚くとてもふっくらした食感で、ふわふわ。癖なくて上等。上の乗せた木の芽が爽やかな清涼感。
■玉子
2種類の養鶏場の卵を混ぜて焼き上げる。
■あさりのお吸い物
あさりが大きいサイズで、蛤かと思った。
昆布だしに若干の酒で整えたシンプルな吸い物はあっさりで癒される。
呑み助の胃袋をしっかり整えてくれました。
■国稀 特別純米
■柴田 純米吟醸
■雪原の舞 大吟醸
握りは大将。
ご子息が素材の産地や拘りなどその都度、ていねいな説明を入れてくれる。
おまかせは、刺身と握りで構成され、焼き物、揚げ物、その他料理は無くシンプルです。
路面店で、外観は大衆的な雰囲気もあり、通りすがり客が入って来ようとするのだが、すべて断られていました。
予約しないと無理です。食材の用意がありませんから、席が空いていたとしても提供できるものが無い訳ですから。
札幌で好きな鮨屋が増えました。