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1.札幌黄を使用した茶碗蒸し
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2.クエの昆布締め刺身
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3.小鰭(コハダ)の握り
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日本酒がすすみます
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4.熟成甘エビの握り
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5.熟成大間の鮪赤身握り
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6.鰻のくりから焼き
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大将安藤さんのトークも楽しい♪
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7.自家製イクラ味噌漬けの巻物
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8.真鱈白子(真タチ)の低温調理※60度で10分
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9と10.セイコ蟹蒸し、自家製カラスミとともに
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11と12と13.出汁巻き玉子、鰊の炙り、蛸の柔らか煮
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14.根室産鰊の握り
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15.大間の鮪中トロの握り
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16.蝦夷鮑肝ソース入りリゾット
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17.本柳葉魚の幼魚焼き(雄雌の判別も出来ないレベルだそうです)
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18.ブイ和ベース(牡丹海老の頭他を煮込んだ和風の魚介ブイヤベース)
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19.苫小牧産北寄貝の握り(片面のみさっと炙った物)
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20.熟成鮪中トロ柵漬けの握り
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車海老を剥く大将
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21.熊本天草産の車海老握り
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これでもかってくらいウニを載せている所
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22.生ウニ握り
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23.穴子軍艦
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24.セイコ蟹で出汁を取った赤出汁
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おまけの一品.トロタク巻き
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【2019年11月10日初訪問】
カウンター8席のみ完全予約制、料理は全25品で構成されたお任せコースのみ提供の『鮨・肴匠 くりや』。
以前から気になっていた店でいつか来てみたいと思っていましたが、北海道ローカルのTV番組で紹介されその放送を一緒に観た妻が興味を示したので、放送翌日に約一ヶ月先の日曜日で予約して妻の誕生日祝いとしてこの日初訪問しました。
店主安藤さん拘りの調理技術と味を求めて、今や北海道外からのお客さんも多数訪れるくりや。
今まで刺身や寿司は、北海道の地の利を生かした新鮮な魚介類の食感が正直マストだと思っていました。
しかし昆布やお酢による締めだったり計算され尽くした熟成だったり、見た目にも美しい包丁の入れ方等々、何もかもが感動する美味しさでとても贅沢な時間を過ごすことが出来ました♪
また食べに来られるように頑張って働きます!(^-^)
お会計はお任せコース税込13,200×2名+飲物代税込6,100円(寿司やワイン白1杯+日本酒各種3杯+緑茶3杯)で合計32,500円也。
正式名称ではありませんが、以下が全25品のお任せコース内容です。
1.札幌黄を使用した茶碗蒸し
2.クエの昆布締め刺身
3.小鰭(コハダ)の握り
4.熟成甘エビの握り
5.熟成大間の鮪赤身握り
6.鰻のくりから焼き
7.自家製イクラ味噌漬けの巻物
8.真鱈白子(真タチ)の低温調理※60度で10分
9と10.セイコ蟹蒸し、自家製カラスミとともに
11と12と13.出汁巻き玉子、鰊の炙り、蛸の柔らか煮
14.根室産鰊の握り
15.大間の鮪中トロの握り
16.蝦夷鮑肝ソース入りリゾット
17.本柳葉魚の幼魚焼き(雄雌の判別も出来ないレベルだそうです)
18.ブイ和ベース(牡丹海老の頭他を煮込んだ和風の魚介ブイヤベース)
19.苫小牧産北寄貝の握り(片面のみさっと炙った物)
20.熟成鮪中トロ柵漬けの握り
21.熊本天草産の車海老握り
22.生ウニ握り
23.穴子軍艦
24.セイコ蟹で出汁を取った赤出汁
おまけの一品.トロタク巻き
25.デザート代わりの玉子焼き(写真撮り忘れ)
#鮨肴匠くりや #くりや #熟成鮨 #熟成 #ブイ和ベース #赤シャリ #札幌市白石区グルメ #本郷通グルメ #本郷通商店街 #長浜万蔵 #萬蔵祭 #なまらウマウマ @ 鮨・肴匠 くりや