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友人の北海道フードマイスターが5年前から「やばい鮨屋がある」と聞いていたこちら。
5年越しの訪問です。
なんと、全ての魚を大将の大さんが漁師さんから直接足を運んで仕入れているらしい。
「市場に足を運んで」はよく聞くけど漁師さんから直接って初めて聞いた。
・えぞぼら貝の肝あえ
・えぞぼら貝のお刺身
・刺身盛り合わせ（黄金むらぞい、さめがれい、ひめます、松川カレイウニのソース、ツブ貝、鱒子のどぶ漬け）
・蛤の酒蒸し
・ホタテの真丈
・キンキの寒露煮
・ホタテ
・戸井のまぐろ手巻き
・キンキ（一本釣り）
・カワハギ（肝醤油）
・イワシ
・サメガレイの炙り
・腹上1番のトロ
・車海老
・紫ウニ手巻き
・バフンウニ
・お椀
（内容、少々間違っていたら申し訳ないです）
全てのお寿司が神美味い。
漁師さんに交渉してかき集めてもらったつぶ貝
一度も水槽を経由していないホタテ
行く店が決まっている腹上1番のトロ
全てのウニを殻のまま仕入れ、店で外すためミョウバンは一切不使用。
このお店を知ってしまうともう他のお店に行けないし、もし東京でこのクオリティを食べようと思ったら（絶対無理だけど）一人7万円は固いでしょう。
これのために北海道に行きたい。自慢したいがあまり人に言いたくない。本当に素敵な時間をありがとうございました。
ご馳走様でした。