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大トロ
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中とろ
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車海老
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小肌
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赤身柵漬け
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雲丹
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外観
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-
外観
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店内
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-
ドリンクメニュー
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-
角ハイボール
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角ハイボールで乾杯
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-
角ハイボールで乾杯
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〆さばサラダ仕立て
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〆さばサラダ仕立て
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脂乗りよし
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帆立のバジルバター
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帆立のバジルバター
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帆立、レアな火入れ
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ブルゴーニュ シャルドネ
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ドメーヌ デ エリティエール。
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-
ドメーヌ デ エリティエール。
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-
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店内スッキリ
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白子のフライ
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白子のフライ
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白子のフライ
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キンキのポワレ キャビア添え
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キンキのポワレ キャビア添え
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本日の鮨種
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本日の鮨種
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-
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-
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平目昆布〆
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平目昆布〆
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帆立
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帆立
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帆立
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赤身柵漬け
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車海老
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中とろ
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シャコ
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シャコ
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縞鯵
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縞鯵
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すま鰹
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すま鰹
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大とろ
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大とろ
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大とろ
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味噌汁
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穴子
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穴子
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干瓢味見
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干瓢巻き
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玉
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あがり
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自家製のどら焼き、バニラアイスサンド
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自家製のどら焼き、バニラアイスサンド
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店主。写真許可済み。とても感じ良い接客でした。
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店主。写真許可済み。
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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6-9-3 ニュー桂和ビル 9F
札幌市中央区南5西6 ニュー桂和ビル９階に、先月末にオープンした鮨店。
土曜日17:30予約して訪問。
エレベーターで９階へ。
扉開いてすぐ目の前に焦茶色の扉に白色暖簾。
カメラ付きのインターフォン。
予約名告げて中へ。
明るく綺麗な店内。
白木の一枚板カウンター、7席。
胡蝶蘭など祝い花がいくつか飾られているほかは、飾り調度品などはなくスッキリして気持ち良い。
【ボーダレス和食と鮨の「おまかせ」コース19800円
店主さんはパティシエ、フレンチのシェフの経歴もあり。
フレンチのエッセンスを加えた和のつまみと握りのコース。
美味しくて、繊細で、ボリュームあり大満足でした。
◼️角ハイボール650円
薄張りグラス提供。
丁寧に作ってくれたハイボールは格別です。
◼️ブルゴーニュ シャルドネ5000円
ドメーヌ デ エリティエール。
柑橘、塩味、ミネラル、石灰、パイナップル、黄桃。
酸味が穏やかでとても美味。
◼️〆さばサラダ仕立て
〆さば塩強め米酢が穏やか。脂乗っています。
ドレッシングに赤酢が使われている。
ベビーリーフに千切りきゅうりなど。
◼️帆立 パセリバターソテー
大ぶりな貝柱。なかなかこのサイズない。
レアな火入れ。
パセリバターでフレンチのエッセンス。
塩味抑えて上品。
日本酒かワインか迷ったが、この一品でワインにした。
◼️すま鰹タタキ玉ねぎソース
身質がすこぶる上等。
玉ねぎソースが酸味優しい柑橘なポン酢でさっぱり。
◼️白子のフライ
衣が軽やかでサクッと食感。
軽く塩が振られていて酢橘を絞りいただく。
◼️キンキのポワレ
厚切り、蒸し焼きにしたキンキは身がふっくらして美味。
皿に敷いたキンキの出汁で取った黄金色の餡、緑色のニラオイルが味に変化を持たせる。
キャビアをトッピングしてまさにフレンチのメイン。
◼️握り
◯かすご(春子鯛)＝ふっくらした食感。鯛の子供。皮目が美味い。
◯平目昆布〆＝肉厚なカット、身がもっちり、昆布がが美味いな。
◯ほたて＝直前に殻を剥いて鮮度抜群。繊維がしっかり弾力あり。
◯小肌＝〆方が実に王道、好み。
◯赤身柵漬＝柵を湯引きして漬けに。
◯車えび＝じんわり広がる上品な甘み。
◯中とろ＝しっかり目な熟成。筋なくて食べやすい。
◯雲丹＝
◯シャコ雌＝小樽産。そろそろ終盤。
◯縞鯵＝脂きめ細やか。身の弾力。
◯すま鰹＝ネギと生姜の薬味で。赤身に脂乗りしっとり。
◯大トロ＝素晴らしい見た目。とろける質感。
◯穴子＝ふわふわ食感最高。蒸して炙り。
◯干瓢巻き四つ切り＝自家製干瓢。甘しょっぱい煮汁を存分に吸ってジューシー。
◯玉子＝厚焼き玉子。出汁と甘さで好きな味。
◼️味噌汁
キンキの出汁で味噌汁。
キンキを焼いて香ばしい味わいが感じ取れた。
旨味詰まった一杯。
◼️デザート
自家製のどら焼き、バニラアイスサンド。
どら焼きの皮、しっとり、ふっくらして美味。
あんこは水分飛ばしていてコクがありバニラアイスとよく合う。
【総評】
ニュー桂和ビルにできた新しい鮨店。
店主さんのワンオペ。
元はパティシエ、フレンチのシェフという経歴で、料理つまみにフレンチのエッセンスを取り入れた料理がとても秀逸だった。
握りも13貫、細巻きに玉、ボリューム感あり大満足。
ここは今年記憶に残る鮨店。
ぜひ再訪したい。
ごちそうさまでした♪