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鯛の皮炙り
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スズキの塩締め
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ヒラメを塩で。すだちの香りが最高
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ホッキガイ
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赤身のヅケ
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カツオを塩で
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中トロ、大根と
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水蛸
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あじ
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鰯、玉ねぎ醤油で
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お吸い物
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いくら
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かすが。初体験
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しょっこ
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イカ
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甘エビと塩辛
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アナゴ
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シャコの炙り
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ウニ!隠れてます
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本当に美味しいものを頂いた時は説明するのがヤボに感じますね。。
札幌で3代続く老舗のお寿司屋さん、全てが最高です。
まず店内の雰囲気が最高で、広々として活気がありながら、まるでお茶を頂いているようなおもてなし。
ネタは全てに手が加わっていて、今まで食べたこともないような味付けばかり。
ネタの解説、お寿司の歴史、札幌で美味しいお店など、勉強にもエンターテイメントにもなる職人の方のお話。
全てが最高で、社会人としても大変勉強になりました