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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
2023年1月27日(金)17時00分〜、1ヶ月半ぶりの訪問。
食べログ 4.13
2017 ミシュラン ☆☆☆
2022 ゴ・エ・ミヨ 4トック
僕の大好きなお寿司屋さんです。
今までの店舗での営業は2022年11月15日で終了し、11月24日より新店舗での営業がスタート。
新店舗はカウンター7席で、旧店舗に比べて親方との距離が近くなったように感じます。
宮川親方はミシュラン三つ星を取り続けている銀座の名店「鮨 よしたけ」出身。
メニューはおまかせコースのみ。
＜つまみ＞
1 オオモンハタと四国のタケノコと菜の花をお出汁でさっと炊いたもの
2 静岡のヒラメ
昆布締めにして少し寝かせたもの。ネギと茗荷と紫蘇を乗せて。ポン酢で。
3 出汁を含ませた北寄貝と春野菜の酢味噌和え
4 白甘鯛の炭火焼き
軽く醤油漬けにしてから焼いたもの。柚子を混ぜた山わさびで。
5 蒸し蝦夷アワビ
煮汁をつめて肝を足したソースで
6 毛蟹 イバラガニの内子かけ
三つ葉を土佐酢のジュレソースで和えたものを添えて
＜にぎり＞
7 春子鯛
8 マスノスケ
9 赤身の漬け 気仙沼
マグロは「石司」さんから仕入れた気仙沼産141キロ、10日目。
10 アカムツ
11 コハダ
シャリとネタの間に芝海老のおぼろを挟んでいる。
12 中トロの柵漬け 気仙沼
赤身と同じ個体。10日目。恐ろしく柔らかい。めちゃうま！
13 シメサバの棒寿司
中は干瓢と茗荷と紫蘇
14 車海老
15 バフンウニ 北方四島
16 穴子
17 魚の骨から出汁をとった味噌汁
18 出汁を含ませた北寄貝 (追加)
19 墨烏賊 (追加)
20 サヨリ (追加)
21 金目鯛 (追加)
22 トロタク巻き (追加)
23 玉子焼き
今回も最初から最後まで全てが美味しかったです。
#すし宮川
#札幌グルメ #北海道グルメ
#sapporo #hokkaido
#ミシュラン
#ミシュラン三ツ星
#michelin
#michelin3stars
#michelinrestaurant
#予約困難店
#sushi #sushitime #sushilovers
#鮨 #寿司 #お寿司
#寿司好き
#寿司好きな人と繋がりたい
#鮨好きな人と繋がりたい
#グルメ #グルメ好き
#グルメスタグラム
#グルメ旅
#食べ歩き #美食
#foodie #foodiegram
#foodporn #foodstagram