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長崎県産赤身漬け
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本日の小丼
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長崎県産大トロ
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アスパラといちじくと生ハムの白和え
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煮おろし
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蟹のあんかけ茶碗蒸し
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店内
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サイン
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店内（個室）
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店内（個室）
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淡路の鱧
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アスパラといちじくと生ハムの白和え
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余市産の水蛸
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とろたく
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大分県産しめ鯖
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店内（個室）
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店舗前
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余市ハイボール
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長崎県五島列島のクエ
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煮おろし
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赤出汁
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福岡県産ひらまさ
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三井の寿
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三井の寿
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福岡県産ひらまさ
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ガリと黒ガリ
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本日の小丼
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噴火湾産シマゾイ
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噴火湾産シマゾイ
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店舗前
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BEER
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店舗前
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店内
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MENU
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MENU
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MENU
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MENU
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MENU
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MENU
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MENU
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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
たまに旨い寿司でも食おうと予約でカミさんと伺いました「2025年6月30日 OPEN」の「札幌 鮨 銀座一」
運営するのは「株式会社EATMORE」
ミシュラン8年連続掲載、麻生十番の名店「天冨良 よこ田」など関東を中心に13店ほど展開、札幌は此処の他「札幌 鮨 横田/すすきの」の２店のみ
ススキノの店で腕を振るっていたと云うダンディな大将と数名の若手スタッフに、にこやかに迎え入れられカウンター席奥の方へ・・・
実はこの店「個室蟹料理の店かに辻」との二枚看板で、店を入った右手奥には個室がずらりと並ぶ
鮨の方はカウンターが12席ほど
今回いただいたのは「特別懐石＠11,900」
先ずはビール・・・きめ細かな泡で管理の行き届いた一杯
「宜しくお願いします」と、ひと品目は「アスパラといちじくと生ハムの白和え」・・・トロリと滑らかな白和えは和食の基本をしっかり抑えた仕事、アスパラは好物のホワイトアスパラを使用
「福岡県産ひらまさ（お造り）」・・・割と好きなネタだが、身厚でねっとりと舌に絡むような熟成感、人生最高のひらまさ
「噴火湾さんのシマゾイ（お造り）」・・・塩でいただきます、 コツコツとした食感が良き、道南出身の自分には慣れ親しんだ魚で幼少の頃はシマゾイや黒そいを釣りに親父に連れられて海へ行きました
「本日の小丼」・・・内容は、タラバガニの外子、たらば、うに、いくら･･･好きで旨いモノしか入らない丼、どれも鮮度よく絶妙としか言葉が思いつかない逸品、つい「お替り」したくなるような（してませんｗ）
ここで酒にも合いますと出された「ガリとクロガリ」・・・甘めに漬け込まれたクロガリは寿司以外の箸休めとしても良き
そしてここから握り
酒は日本酒へシフト「獺祭」の純米大吟醸（39％）も用意されていたが少し甘く、寿司にはこちらの方が合うだろうと「三井の寿（大辛口純米吟醸）」を選択、すっきりした辛口で我ながらベスト
一貫目は「長崎県五島列島のクエ」・・・白身からが基本とも言われるが、これから来るかの高級魚、食べる機会の少ないネタだが熟成感が有り白身としてはかなり旨味が乗っている
酸味のまろやかな赤酢のシャリで、しっとりねっとりな身質とのマリアージュ
続いては「長崎県さん大トロ」・・・溶ける様な食感ではなくしっかりと旨味が噛みしめられる身質
先日伺った某寿司店でも鮪は長崎産で最近はそちらが良いのだろうか…そんな話の流れから、こちらは「山幸」ではありませんとネタバラシしてしまう大将の人柄も好し
次は「余市産の水蛸」・・・身厚な蛸に丁寧に包丁を入れた柔らか仕上げ、酢橘と塩で、歳とるとこんなネタが有り難くなるもので、今は亡きカミさんの親が生前一緒に寿司屋へ行くとイカとタコばかり食べてたのを想い出す
ここで握りは一旦小休止「蟹あんかけの茶碗蒸し」・・・かに好きなカミさんが唸る一品、熱々で優しい出汁と蟹の風味が口いっぱいに広がる、本日の彼女の№１はきっとこれに違いない（未確認です）
「煮おろし」…北海道産ときしらずと赤茄子、夏野菜は茄子が1番好きです、果物は柿が一番好きです（余計な情報でした）
和食の基本がしっかりで、こんなひと品もきちんと旨く「定食」とか作って貰うと飛びそう（やらないとは思いますがｗ）
「淡路の鱧」・・・ソースは梅肉醤油、底に潤菜を忍ばせます、鱧も旨いですが秋田県産の上質な潤菜が絶品、今まで食べていたのは何だったのだろうと思えるほど異次元
ここから握り再開
「赤身の漬け」・・・こちらは先ほどの長崎県産、漬け時間が程よくギュッと凝縮した赤身の旨味がまったり感じられる、自分の今日の一等賞はこれかな
ここで「余市ハイボール」にチェンジ
「大分県豊後水道の〆さば」・・・上にハラリと飾られた干瓢が粋、軽めの塩〆、酢〆具合に優しい合わせ酢
「宮城県産穴子」・・・ここで穴子フェチのカミさんは再度唸る、実は好みの店は決まっているのだがそれに匹敵するほどの出来との事
〆は「トロたくまき」・・・巻物は作る工程を目の前で見るのが楽しい、上質な鮪の脂と沢庵の食感が最高
「赤だし」・・・熱々で香り良く
最初にシャリの大きさを聞かれ普通サイズでお願いしましたが最終的には結構な満腹感で「他に食べたいモノがあれば握ります」と云って貰って死ぬほど「ひらまさ」の握りと好物のヒカリモノが食べたかったのですが断念・・・
最後に親父のひと言・・・一般的に料理をサーブするときは注文した人の左側から出すのが基本でドリンクは右側から出すのが基本と云われています この辺りがしっかり守られると客としても対応しやすいかも知れません
雰囲気も良く料理も旨くコスパも良く「将来ミシュランに掲載される店に成り得る可能性を秘めた一店」
楽しませていただきました
また機会が有れば是非
ごちそうさまでした。