琥太さんが投稿した鮨処有馬（北海道/西８丁目）の口コミ詳細 [食べログ]

この口コミは、琥太さんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

鮨処有馬狸小路、すすきの（市電）、すすきの（市営）/寿司

2回

夜の点数：4.2
- ￥20,000～￥29,999 / 1人
- 料理・味 4.2
  
  |サービス 4.0
  
  |雰囲気 4.2
  
  |CP 4.5
  
  |酒・ドリンク 3.8

2回目

2024/11 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.0
- | 雰囲気4.2
- | CP4.5
- | 酒・ドリンク3.8 ］
￥20,000～￥29,999

/ 1人

わざわざ北海道で行く意味のあるお鮨屋さん♫

鮨処有馬

北海道札幌市中央区南3条西4
2003年創業、白木のカウンター7席のみ。18:00〜、20:30〜の二部制。大将の有馬氏は、北海道ご出身で、ネタは全て北海道産を使うのがこだわり。6月にお伺いして、鱈の白子が11月頃から、イクラは10〜11月頃とのことで、11月に再訪。

✔︎おまかせコース（19,800円）※全て税込
✔︎生ビール（770円）
✔︎各種日本酒等など

【ツマミ】
・大和蒸し
・水タコ（増毛産）
刺身と煮ダコ。煮ダコはオクラ、吸盤はポン酢、足は生姜醤油で
・蝦夷バフンウニ（釧路昆布森）とヤリイカ（松前）
・蒸し蝦夷黒アワビ（利尻島）
・シャコ（小樽）※一晩出汁で漬け込み
・ホッケ味噌漬け（積丹）と箸休めの梅干し
塩味控えめで、はちみつの甘さあり。流れを邪魔しない本当に優しい箸休め。
・あんこう（余市）の春菊添え

【握り】
・帆立貝（オホーツク紋別）
　立派なサイズ、食感もよし。
・平目昆布〆め（函館）
・鰊（釧路）
・牡丹海老湯引き（噴火湾）
・鮪トロ（函館）
・いくら（釧路）
・きんき肝のせ（知床羅臼）
・鱈の白子のカラスミ乗せ
・ブリ（羅臼）
・毛蟹手巻き（日高）
・穴子巻き（噴火湾）

大和蒸し。具材はイカ、帆立、メヌケ、葱。いやー、美味い。冬の寒い中、身体に旨みが染み渡る。まず、これで心掴まれる♩

蒸し蝦夷黒アワビ。鮑の肝に海苔の佃煮、生クリーム、お出汁等を加えて作る肝ソースが美味い。残ったソースをシャリにまとわせ余すことなくいただく。やはりこれ絶品♩

余市産あんこうの春菊添え。丁寧に裏ごししたあん肝に奈良漬けが入っており食感もよく、これ鬼ウマ。この一皿で軽く日本酒2号イケる。ある意味で酒呑み泣かせの逸品。パンで拭って残すことなく食べたかったくらい♩

いくら。過去一美味いイクラ。年々提供できる時期が短くなっており、今年は11月で提供は終わってしまうかもと。是非、来年もこれを食べに時期を合わせて食べに来たいと思う秀逸さ。

ツマミ7品、握り10〜11貫、このクオリティで税込19,800円はリーズナブルで満足感はかなり高い。北海道ご出身の大将が、北海道のネタを使って作るツマミと握り。北海道にも鮨屋は数あれど、道外の方にとっては、わざわざ北海道でこそ食べるべきお鮨屋さん♩

ご馳走さまでした( ^ω^ )y// Sushidokoro ARIMA（☆4.10）

鱈の白子（鮨処有馬）2024.11

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鰊（鮨処有馬）2024.11

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牡丹海老湯引き（鮨処有馬）2024.11

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あん肝ツマミ（鮨処有馬）2024.11

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鰤（鮨処有馬）2024.11

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平目昆布〆（鮨処有馬）2024.11

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トロ（鮨処有馬）2024.11

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きんき肝のせ（鮨処有馬）2024.11

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帆立貝（鮨処有馬）2024.11

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イクラ（鮨処有馬）2024.11

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水タコ（鮨処有馬）2024.11

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蝦夷バフンウニとヤリイカ（鮨処有馬）2024.11

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蝦夷黒アワビ（鮨処有馬）2024.11

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（鮨処有馬）2024.11

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シャコ（鮨処有馬）2024.11

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ホッケ味噌漬けと梅干し（鮨処有馬）2024.11

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鱈の白子（鮨処有馬）2024.11

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毛蟹手巻き（鮨処有馬）2024.11

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穴子巻き（鮨処有馬）2024.11

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大和蒸し（鮨処有馬）2024.11

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（鮨処有馬）2024.11

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2025/05/03 更新

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1回目

2024/06 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.0
- | 雰囲気4.2
- | CP4.5
- | 酒・ドリンク3.8 ］
￥20,000～￥29,999

/ 1人

わざわざ北海道で行く意味のあるお鮨屋さん♫

鮨処有馬

北海道札幌市中央区南3条西4
2003年創業、白木のカウンター7席のみ。18:00〜、20:30〜の二部制。大将の有馬氏は、北海道ご出身で、ネタは全て北海道産を使うのがこだわり。そのため、鮪は戸井産の冷凍が多く、北海道産にこだわるため、光り物には弱く、小肌や鯵は無く、鯖もあっても脂が弱くなるとのこと。しかし独立時に北海道のネタでやると決めたのでそれを貫くと。優しく温和な顔立ちにに合わず、芯が通ってて素敵な職人。

✔︎おまかせコース（19,800円）※全て税込
✔︎生ビール（770円）
✔︎各種日本酒等など

・大和蒸し
・支笏湖チップ（ヒメマス）
　葱と生姜を叩いた薬味で
・噴火湾産水タコのやわらか煮
　塩とオクラで
・松前産スルメイカと古平産キタムラサキウニ
　胡瓜出汁ジュレ
・利尻島産の蒸し蝦夷アワビ
　鮑の肝ベースのソース
・日高町産のサヨリ味噌漬け炙り
・釧路産ズワイガニ塩漬け内子

・帆立貝（稚内）
・平目昆布〆（積丹）
・鰊酢〆（オホーツク紋別）
・牡丹海老（噴火湾）※小ぶりなので2本付
・鮪トロ（函館）
・毛蟹のおはぎ（えりも）
・キンキ（知床羅臼）※2枚重ね
・マスノスケ/大助
・蝦夷バフンウニ（利尻）
・トロたく巻き

近年、函館のイカ漁が不漁なのは知っていたが、今年も6月のイカ漁解禁後も青森までは来てるが、そこから上まで来ず、函館は壊滅的で本当に深刻らしい。そんな中、松前産スルメイカと古平産キタムラサキウニのツマミ。胡瓜とお出汁ジュレが旨すぎる。良い上品な出汁のジュレ。

利尻産の養殖蝦夷アワビを使った蒸し鮑。柔らかく食感がいいのはもちろん、何と言っても鮑の肝ベースのソースが旨い。鮑の肝に海苔の佃煮、生クリーム、お出汁等を加えているそうだが、残ったソースにシャリをひと握り。これ絶品♩

握り。特筆すべき2貫。鰊酢〆はシャリとネタの間にエシャロットが挟まれている。人生一美味い鰊だったろう。噴火湾産のボタンエビ、小ぶりだが食感、甘さ最高に旨い。

ツマミ7品、握り10貫、このクオリティで税込19,800円はリーズナブルで満足感はかなり高い。北海道ご出身の大将が、北海道のネタを使って作るツマミと握り。北海道にも鮨屋は数あれど、道外の方にとっては、わざわざ北海道でこそ食べるべきお鮨屋さん♩

たらの白子は11月、いくらは10〜11月頃からとのこと、次は秋以降にお伺いすべく早速予定を立てよう♩

ご馳走さまでした( ^ω^ )y// Sushidokoro ARIMA（☆4.04）

鮪トロ（鮨処有馬）2024.6

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鮪トロ（鮨処有馬）2024.6

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トロたく巻き（鮨処有馬）2024.6

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帆立貝（鮨処有馬）2024.6

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帆立貝（鮨処有馬）2024.6

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平目昆布〆（鮨処有馬）2024.6

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平目昆布〆（鮨処有馬）2024.6

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鰊酢〆（鮨処有馬）2024.6

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鰊酢〆（鮨処有馬）2024.6

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牡丹海老（鮨処有馬）2024.6

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牡丹海老（鮨処有馬）2024.6

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毛蟹のおはぎ（鮨処有馬）2024.6

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毛蟹のおはぎ（鮨処有馬）2024.6

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きんき（鮨処有馬）2024.6

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きんき（鮨処有馬）2024.6

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マスノスケ（鮨処有馬）2024.6

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マスノスケ（鮨処有馬）2024.6

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蝦夷バフンウニ（鮨処有馬）2024.6

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蝦夷バフンウニ（鮨処有馬）2024.6

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支笏湖チップ（鮨処有馬）2024.6

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支笏湖チップ（鮨処有馬）2024.6

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水蛸の柔らか煮（鮨処有馬）2024.6

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水蛸の柔らか煮（鮨処有馬）2024.6

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スルメイカとキタムラサキウニ（鮨処有馬）2024.6

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スルメイカとキタムラサキウニ（鮨処有馬）2024.6

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2024/09/14 更新

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琥太さんが投稿した鮨処有馬（北海道/西８丁目）の口コミ詳細

鮨処有馬狸小路、すすきの（市電）、すすきの（市営）/寿司

ジャンルから探す

予算

営業時間

琥太さんが投稿した鮨処 有馬（北海道/西８丁目）の口コミ詳細

鮨処 有馬狸小路、すすきの（市電）、すすきの（市営）/寿司

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

琥太さんが投稿した鮨処有馬（北海道/西８丁目）の口コミ詳細

鮨処有馬狸小路、すすきの（市電）、すすきの（市営）/寿司