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八角の肝和え
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ガリ
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カツオの刺身
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めぬき
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北寄貝
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マスノスケ（キングサーモン）
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牡蠣
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キンメダイ
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からすみ
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あん肝（ラ・フランスのソース）
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白甘鯛の蒸し物
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ホタテ（貝柱の粉末乗せ）
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真鯛
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メジマグロ
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本マグロ中トロ
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カニの雲丹乗せ
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白子の握り
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鯖巻き
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お味噌汁
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穴子
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玉子
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シンプルながら非常に清潔感があり、凛とした雰囲気の入口
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メニュー
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Hachidori（甘めの日本酒）
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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
札幌に帰省中にどのお鮨屋さんに寄るか、お店探し中にこの記事を見て訪問を決定。
記事にもあるように、大将は北海道鮨界のサラブレッドのような方です。
https://magazine.tabelog.com/articles/218299
結果、非常に感動的な経験をさせていただきました。
自分の語彙力で表現するのが失礼と思うほどの美味しさです。
すべて工夫を凝らした品々で、コース通して口福の時間を味わえました。
ツマミと握りがランダムに出てくるスタイルも、非常に好みでした。
全て素晴らしかったですが、その中でも特に記憶に残ったのが以下の品々です。
「あん肝（ラ・フランスのソース）」
ここまで感動的に濃厚なあん肝は初めて食しました。
またラ・フランスのソースが非常によくマッチしていました。
ラ・フランスのソースをあん肝に合わせるという発想に、非常に驚きです。
「白子の握り」
白子を握りで頂くは、初めての経験です。
口に入れた瞬間、リゾットのように風味を楽しめて超絶美味でした。
「ホタテ（貝柱の粉末乗せ）」
ホタテの甘味が噛めば噛むほどにじみ出てきます。
それでいて貝柱の粉末が、通常のホタテには無い味のアクセントを加えてくれます。
オープンしてまだ1年ほどですが近い将来、赤い・黄色いグルメ本に掲載されても全く不思議ではありません。
また大将が料理でお客様に対して最大限還元したい気持ちに感銘を受けました。
そのため便利なオンライン予約システムなどコストがかかる部分は省いているとのことです。
北海道に今後来る時は、毎回寄りたいと思いました。
ただ人気が出て予約の争奪戦になりそうな予感もします。