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こんなカニ寿司初めて！
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うに
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いくら
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カウンター
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外観
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煮蛸
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北寄貝
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烏賊刺し身
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時不知焼き
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烏賊・塩辛
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烏賊ゴロ焼き
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一貫目・平目昆布〆
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二貫目・帆立炙り
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三貫目・煮鮑
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四貫目・カニ身
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五貫目・漬け鮪
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六貫目・トロ鮪
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七貫目・鱒
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八貫目・イクラ
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九貫目・雲丹
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十貫目・煮穴子
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10巻目・玉子焼き
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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
銀座で修行されたご主人が実家の森町で独立、都心の高級寿司の雰囲気で、内浦湾の魚を握ります。JRｓのお奨めはカニ飯を思わせるカニ身！
失礼承知で「こんな町にミシュラン（一つ星★）が？」と気になっていたお店。
［大ネタ］と云う、寿司屋に成るべくして産まれた様な名字の大将。お任せで楽しませて戴きました。名前が厚なら、大ネタ厚し！ギャフン(≧∀≦)
イカ飯で有名な森町、北海道新幹線に乗って、道南に上陸、北上するドライブの道中で立ち寄りました。事前に予約、8,000円のコースです。
道南ドライブの詳細はこちらで ▶http://blog.ameba.jp/ucs/entry/srventryupdateinput.do?id=12310601504
６時の口開け訪問、カウンターに座ります。
途中、地元の漁業関係者もカウンターに座られ、何とキャビアのお裾分けがあり、愉しい夕餉になりました。
生ビールと共に、摘み出しがスタート。
①煮 蛸
②北寄貝 ご存知、内浦の名産！
ほんのり柑橘が効いてます。
③イカ刺し 薬味の趣向が楽しい！
④時不知 焼き
⑤イカごろ焼き
途中、サービスでイカ塩辛も登場しました。流石、イカ飯の町の鮨屋さん、イカを３品も並べて下さいました。
さて、日本酒に変わり、握り十貫スタート。
①平 目 しっかり昆布〆、がっちり熟成
②帆立 炙り
③煮 鮑 甘過ぎずさっぱりめのツメ
④カニ ＪＲｓ一番のお気に入り！
長万部カニ飯を彷彿させる味付けのカニ身。
味噌も練り込まれ味は深いく、
ＪＲｓにはどこか懐かしい。
⑤鮪漬け
どっぷり漬かった醤油に、ねっとりの赤身。
漬けの前にも可也寝かしているのかな。
味が濃すぎるとの意見も含め話題の一品。
⑥鮪中トロ
⑦鱒 北海道らしいネタです。
⑧塩イクラ
醤油漬けでなく塩漬け。柚子の効かせがGOO
⑨雲丹
バフンらしき濃厚な甘さ
⑩煮穴子
11 品目として、〆の玉子
カステラ型 デザート風の玉子焼きです。
この辺りも銀座で修行されたセンスですね。
特長としては、味付けがハッキリと強めな事。漬け鮪がその好例。また、ツマミに限らず、小皿にのったネタが多いのも面白味、大将の几帳面さを具現化しているかの様です。
内浦湾と云う恵まれた漁場に上がる地魚に、繊細な一仕事、店主の真摯な姿勢が垣間見え、ミシュラン納得の11貫、ご馳走さまでした。
キャビアを戴いた大将にも、この場を借りて御礼申し上げます。
（2017年9月初訪問）