iyaminさんが投稿した鮨みなと（北海道/旭川）の口コミ詳細 [食べログ]

この口コミは、iyamin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

鮨みなと旭川/寿司

2回

夜の点数：4.8
- ￥20,000～￥29,999 / 1人
- 料理・味 4.7
  
  |サービス 4.8
  
  |雰囲気 4.8
  
  |CP 4.9
  
  |酒・ドリンク 4.8

2回目

2024/10 訪問

夜の点数：4.8
- ［料理・味4.7
- | サービス4.8
- | 雰囲気4.8
- | CP4.9
- | 酒・ドリンク4.8 ］
￥20,000～￥29,999

/ 1人

旭川で唯一無二のお鮨屋さん

水曜日の夕刻18時、あらかじめ早めに電話で予約を取って伺いました。
近くのホテルから徒歩で伺います。
こちらは数年前に一度伺ったことがあり、大変満足させて頂いたので久しぶりに再訪です。

カウンターは11席で、全員が一斉スタートではなく、スタート時間は融通が利きます。
奥にも個室がいくつかあるようで、握りのセットも何種類かあります。
この辺りは名店ながらお客さん本位と言えると思います。大将は進行も内容もまちまちのなか的確に提供するのは神経を遣うと思いますが、いたって気さくに話しかけてくれ場を盛り上げてくれます。
楽しく過ごさせて頂き、呑み過ぎてしまい記憶があやふやだったり抜け落ちているところがあるかもですが、今回のコースの内容は以下の通りです。

◆生ビール
⚪銀杏
⚪ヒラメこのわた乗せ&えんがわ
⚪余市のミズダコ
⚪噴火湾の鮑→絶品。超滑らかな食感
⚪やまと蒸し (鯛やうずらの卵が入ったスープを大和芋で蓋をして蒸したもの)
◆上川大雪酒造彗星
⚪函館のカツオの漬け
⚪松茸&ハモのお吸い物
⚪メヒカリの一夜干し→カリッジュワで旨い脂が溢れます
⚪沖漬け風塩辛
◆高砂酒造大吟醸国士無双
⚪タチウオ酒盗の香り漬け
⚪余市のあん肝出汁醤油味

ここから握りです。
□網走のニシン
□厚岸のマグロ
□ノドグロ炙り
□マスノスケ
◆男山大辛口
□噴火湾のボタンエビ
□日高のカニ
□スミイカ
□ホッキガイ
□羅臼のブリ
□イワシ
□イクラ
□〆鯖
□キンキ
□アジ
□玉子焼き
⚪ざるそば
◆ハイボール

これだけの内容でお会計が２万数千円というのは破格だと思います。
お料理は食感・熟成・香り・組み合わせ…等いろんな観点から素材に手を加え楽しませてくれます。
握りのシャリは小さく、その分ネタ数を多く楽しんで貰おうという趣旨が感じられます。
大将は、前回伺ったときのネタが被らないようにネタを変えたり細かい心配りをしてくれるのが凄いです。再訪するかもわからないお客さんの記録をちゃんと録っておく努力に頭が下がります。

美味しいお鮨を堪能させて頂きました。
ご馳走さまでした。

銀杏&生ビール

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ヒラメこのわた乗せ&えんがわ

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余市のミズダコ

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噴火湾の鮑

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上川大雪酒造彗星

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やまと蒸し

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函館のカツオの漬け

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松茸&ハモのお吸い物

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メヒカリの一夜干し

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沖漬け風塩辛

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高砂酒造大吟醸国士無双

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タチウオ酒盗の香り漬け

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余市のあん肝出汁醤油味

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網走のニシン

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厚岸のマグロ

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ノドグロ炙り

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マスノスケ

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男山大辛口

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噴火湾のボタンエビ

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日高のカニ

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スミイカ

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ホッキガイ

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羅臼のブリ

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ウニ

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イワシ

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イクラ

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〆鯖

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キンキ

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アジ

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玉子焼き

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お蕎麦

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蕎麦つゆに超濃い蕎麦湯を注ぐ

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ハイボール

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お店の外観

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2024/10/03 更新

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1回目

2018/08 訪問

夜の点数：4.8
- ［料理・味4.9
- | サービス4.8
- | 雰囲気4.7
- | CP5.0
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

素材を活かした最高の食べ方を凝縮した形で味わえる

北海道旅行２日目は旭川市の「鮨みなと」さんにお邪魔しました。言うまでもなく、こちらのお店は評判が高く有名なので、２ヶ月前には予約を入れてあります。
開店時間18時の10分前に着くと、丁度お店が開いたところで、カウンター席の３人の職人さんのうちの、なんと大将の真ん前の特等席に案内されました。ということは常連さん・一見さん関係なく予約順に席を決めているのかもしれません。高まります。
当然、つまみから握りまで、「おまかせ」です。

○マツカワカレイ
もうすっかり北海道ではお馴染みのネタです。
醤油でも塩でもお好きな方で頂きます。
○水ダコ
煮ダコでうす塩で味付けされています。超柔らかです。
○つぶ貝
大将が大きなつぶ貝を目の前でさばいていきます。
コリコリの独特の食感を楽しみます。
○北海シマエビの燻製
淡白なお味のものから、徐々に濃くなっていきます。
海老の燻製は初めてですが、これが非常によく合います。
○自家製数の子
○蒸しアワビの肝ソース
柔らかく大きく立派なアワビを別皿の肝ソースに付けていただきます。余った肝ソースをすすってしまったのですが、実はそこに酢飯を入れてリゾット風にして食べる手はずになっていたのでした。大将がさりげなく肝ソースを足して下さいました…。
○穴子の白焼きをポン酢で
穴子が絶品でした。身が厚くふわふわの柔らかさです。
○新サンマの炙り肝乗せ
大好物のサンマです。サンマに肝を乗せるのは聞いたことがありませんが、仄かな苦味がまるでサンマを１尾頂いてるような感覚になる、まさに「凝縮された味」です。感動しました。
○勝浦産のカツオ
しっかり藁でいぶしてます。この香りが旨さを増します。
○甘鯛の焼き物
皮が香ばしくパリパリで、身と一緒に食感も楽しみます。
○水ナス (口直し)
○目光の一夜漬け
○ウニとカニの茶碗蒸し
冷製の茶碗蒸しですが、カニをほぐしてあんかけ風にした部分は仄かに温かく、そのコントラストがいいです。
○鮎のペースト
見た目、かに味噌かと思ったら、鮎を全てミキサーでペースト状にしたものだそうです。これも「凝縮の味」です。まるで鮎の塩焼きを１尾頂いている感覚になります。
○ヒラメ (握り)
○大助 (握り)
近海で獲れるキングサーモンで、ヅケにしてあります。
ヅケは甘みと旨味が増すので大好きです。
○ホッキガイの炙り (握り)
○海老 (握り)
１日寝かせて、甘味を強めています。
○毛ガニの味噌和え (握り)
○キンキの炙り (握り)
○ホタテ (握り)
手で裂くことによって、食感を変えているそうです。
○馬糞ウニ
手巻きで直接大将から手渡しで頂きます。
○初物のイクラ (軍艦)
初物は食感からして違います。
○コハダ
○金目鯛の炙り (握り)
○穴子 (握り)
白焼きかタレか尋ねられます。タレでお願いしました。
穴子が最初ふわふわ、やがてとけてなくなるような柔らかさです。絶品でした。
○グレープフルーツ
グレープフルーツの実の部分がゼリー状になってます。
それをスプーンで頂くので、面白い感覚に陥ります。

途中であとどのくらい握りが食べられそうか尋ねながら、お客さんの腹が丁度満たされるよう気遣ってくれます。
握りは全て味付けをされて出てくるので、醤油は使いません。
料理のお皿を下げるタイミングなども気配りを感じました。

生ビールに冷酒を２合頂いて、しかも満腹になるまでお鮨を頂いて、２万円を大きく下回りました。こちらが申し訳ないような驚きのお安さです。

大将は気さくな方でお話もたけておられます。
おかげで楽しい気分で過ごさせてもらいました。
ご馳走さまでした。

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マツカワカレイ

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水ダコ

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つぶ貝

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蒸しアワビ

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蒸しアワビの肝ソース

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肝ソースリゾット風

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穴子の白焼きポン酢

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新サンマの炙り肝乗せ

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勝浦産のカツオ

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甘鯛の焼き物

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水ナス

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目光の一夜漬け

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ウニとカニの茶碗蒸し

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鮎のペースト

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ヒラメ

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中トロ

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大助

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ホッキガイ

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海老

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毛ガニの味噌和え

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キンキの炙り

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ホタテ

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馬糞ウニ

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イクラ

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コハダ

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金目鯛の炙り

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穴子

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グレープフルーツのゼリー

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2018/10/28 更新

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iyaminさんが投稿した鮨みなと（北海道/旭川）の口コミ詳細

鮨みなと旭川/寿司

ジャンルから探す

予算

営業時間

iyaminさんが投稿した鮨みなと（北海道/旭川）の口コミ詳細

鮨みなと旭川/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