１６歳から料理の道を極めたスゴ腕職人が営む北海道の最強マグロ食堂丨THE BEST Tuna in Sapporo

１６歳から料理の道を極めたスゴ腕職人が営む北海道の最強マグロ食堂丨THE BEST Tuna in Sapporo

I’m a fishmonger originally. So we’re a tuna specialty restaurant. And we’ve been a tuna shop ever since. I’ve been a tuna expert for 25 years! Popular No.1
Special Tuna Bowl Wow, what a lot of tuna!
Plenty of tuna on it. It’s so delicious. I like it. It’s delicious. I can have rice and miso soup for free. When I’m busy, it’s hard to have enough From standard side dishes to luxurious seafood rice bowls. Today’s special
Herring on top of rice Freshly made where you can eat Fried Tuna with Ginger Sushi is also popular I’m full of w A close look at the owner of a restaurant who has been cooking since he was 16 years old Sapporo, Hokkaido
8 min. walk west from Nishi-sen 9-jo Asahiyama Koen-dori Stn. Established 2000 years ago
Maguro-ya” offers exquisite tuna dishes and seasonal fish 9:30
Owner arrives for work Carry food This is a mixture of bonito and mackerel Put on an apron
And get ready to open the restaurant. (Staff) What will this one be? This is sansho pickles, nanban and koji Soy sauce and rice bran
I made it the year before last. Will this one be used today? This could be used for cooking a bowl of rice or something like that. You can take it out to go.
You can do that, so it’s for that kind of thing. The owner’s wife Mopping the floor Husband and wife running a store They wipe tables carefully The two of us check today’s daily change (Staff) The daily change of the day.
How is it decided? That day or the day before. You look at a certain material.
I’m like, let’s do this, let’s do that. And then you go in the morning.
I’m going to recommend a menu for you. See what’s there and decide. What would it be today? Today we have a yaliga, just in case you’re interested. I’ll have sashimi and herring on top of a bowl of rice. Herring is in season now.
So it’s a bowl of rice topped with a bowl of kelp. And today, we got sea urchin, so we got sea urchin and tuna.
Tuna and sea urchin in a bowl. (Staff) First of all, they used a plastic bottle.
What was the first time they put water in the pot? That was reduced water. From this guy’s (his wife’s) parents’ house.
The one with the water coming out of the machine. And he brings it over.
You cook rice, and if there’s extra, you cook soup stock. Shredded cabbage Cutting onions This is tuna
It’s stir-fried tuna with ginger. with onions and ginger. mirin Soy sauce Mixing seasonings Cleaning kitchen Boiling tea Wash rice (Staff) What kind of rice are you using?
What kind of rice are you using? I used to use Akita Komachi. That’s not what we’re doing now.
It’s a blend. Rice is really expensive right now. So everybody’s in trouble. The rice is cooked up deliciously. (Staff) How many cups of rice at most? This is 2 cups of rice. And we’re going to cook two of those, the first one. If you’re going to run out after that Three kilos and two kilos, huh? When you cook the second time, it’s for 2 kilos. When I’m busy, it’s hard to get enough at all I can get more rice and miso soup at home. When there are great eaters, we don’t have enough rice. I make this sushi rice to take home. Sushi rice to go
Negitoro-don and Negitoro-don are the main ones, and then Sushi and If you are asked to take out sushi rice
I use this sushi rice when I’m asked to take it home. This is spare rice So that you can cook it as soon as you run out Sharpen knives (Staff) How long have you been using this knife?
How long have you been using it? I’d say it’s been in use for about 10 years. This is for slicing sashimi and stuff like that. I’ve been using it for a long time.
It’s easier to use this one. This is a Western knife. This one is like a willow blade, easy to use Once you get comfortable with your hand.
Because it’s the best. Preparing miso soup Wakame seaweed Onion This is miso soup Because miso soup is always served with lunch The contents change from day to day…
I change it every day. Today I use black ground laver, onion, and Maitake mushroom This and potherb mustard
So we have four kinds today. (Staff) You just told me that I can have more miso soup and
and rice? Is the refill a service? Service The daily lunch
It’s all in the amount. Until last November.
890 yen with rice and miso soup and I had free refills. since the rice went up in November. You gave it up at the beginning of the year, to 1,000 yen. Because rice is expensive now. Everything is going up. Foodstuffs, pretty much everything.
expensive, and you want to continue to serve them? We’ve been doing it for a while now. You can’t just quit.
I can’t just quit out of the blue. I mean, there are a lot of people who are salaried workers.　 I’m sure there are young people there. And they’re still going to eat. If young people can’t work
Japan will go crazy. Cut the green onion (Staff) When did you start this restaurant?
How many years ago did you start this restaurant? Year 2000 The fishmonger that I worked for.
opened this place. husband.
He asked me if he could use me, and I started as the head chef. four years later as our own restaurant.
We bought it and opened it as our own restaurant. This March, we have been
25 years since we opened our own store. Why did you decide to open your own store? Originally, I told the president of the company
I said I wanted to open my own restaurant. Because if you’re doing it in a company, you’re going to lose money. He said you can do it if you do it privately. (Staff) The general had always been a
had been cooking? the year I turned 17.
I came over here when I was 16. I’ve been eating Japanese food for a long time. In terms of your history as a chef, how long have you been
How many years have you been a chef? About 47 years. What is the origin of the name of the restaurant? What about the name “Maguro-ya”? I put it on at work. Because I was originally a fishmonger So we’re a tuna specialty restaurant. So we’re going to call it a tuna restaurant, or something like that. It’s been a tuna shop ever since. (Staff) The place has remained the same all along? It’s been 25 years here, right? And you and your wife are together now? Yes.
And then I ask her when I’m going to be busy. So it’s just the two of you? Yes. Fishmonger came to deliver Still a little bit alive. (Stuff) great and fresh Right.
I just came in today. So you just got it? Yes. From the fishmonger
I check each fish that I purchase. This is watercress. I’ve never seen it before. This is the first time I’ve seen this. It’s before the store opens.
Customers are coming in one after another Soon it will be open. Today’s daily change Lunch Menu
Daily special set meal 1000yen Special tuna bowl 1660yen Marlin tuna donburi 1660yen Negitoro donburi 1780yen Grand Menu (Night)
Tuna milt tempura 1080yen
Tuna milt with chinjaolo sauce: 1,290 yen 5 pieces of tuna gyoza 1030 yen
Chicken thighs grilled in soy sauce or Zangi 820 yen Assorted tuna sashimi 2520 yen
Medium fatty tuna sashimi 2260yen Tuna grilled with negi 2pcs. 700 yen
Fried Tuna 860yen Tuna steak 1750 yen
Tuna simmered in kama 1520 yen Evening course
Maguro-ya no Ma course 6course 3450yen
Maguro-ya no gu course 8course 5100yen Negima nabe 2980yen Tuna sushi (8pcs. set) 3250yen Evening Set Meals
(daily sashimi, daily grilled fish, rice, soup, pickles)
2250yen YAMAKAKE-don: bowl of rice topped with a bowl of rice topped with a bowl of rice topped with a bowl of rice topped with a bowl of rice topped with a bowl of rice topped with a bowl of rice topped with a bowl of rice topped with a bowl of rice Tuna bibimbap 1190 yen, today’s soup 370 yen 6 seats at counter, 16 seats at table, 8 seats at small table Parking lot in front of store Business hours
Lunch 11:30-14:00
Evening 17:00-22:00 (last order 21:30)
Closed on Thursdays (consecutive holidays on the 2nd Wednesday and Thursday)
Open only in the evening on Sundays and holidays Open at 11:30 1 woman Today’s daily set meal
Silver salmon baked order Tuna sashimi as part of daily set meal Silver salmon Owner asks for rice size Choose small or large rice Miso soup serve miso soup Today’s daily set meal
Baked Silver Salmon Customers arrive one after another A woman comes in one after another (Owner) What should I order? Four kinds of sashimi set meal 4 kinds of sashimi set meal is yes~ 4 kinds of sashimi Rice Miso soup with 4 kinds of ingredients 4 kinds of sashimi set meal Bon appétit Here you go (Staff) What is he like? The general. He’s friendly and busy, but he’s still moving. He’s very easy to come to because he’s very attentive
You talk to me, so it’s very easy for me to come to you. The landlady is also very friendly and fun.
She’s very friendly and fun. And you like the atmosphere of the restaurant?
atmosphere of the restaurant? I like it. It’s delicious. I always enjoy miso soup and other things, too, if you don’t mind. Satisfied stomach and mind, I leave the restaurant Fried horse mackerel Today’s daily set meal
Fried horse mackerel Three men here order fried horse mackerel (Staff) Do you come to the restaurant often? I come here when I come to Sapporo. What do you like about the restaurant?
do you like about the shop? The place where you can eat freshly made food. It’s delicious. A set meal that is simple but shows particular work Yari squid Sashimi set meal of yellowtail squid and tuna Thank you I’m going to start with hot miso soup. Fresh tuna is
fresh tuna is refreshing, but has a good amount of fat on it. A beautifully finished meal…
Thank you for the food! Fried Tuna with ginger sauce Add sauce Wok-fried tuna with ginger Thank you for waiting If that’s not enough, there’s always a refill. Is that enough? Fried tuna with ginger You should eat it! (Staff) Is it your favorite? Yes, I do. The owner is friendly and the proprietress is friendly.
and the proprietress, so it’s very easy to come here. It’s very good.
The food is good. Welcome, how many people are there? Table for four, please.　　 Welcome to the table 4 kinds of sashimi set meal Big bright pink tuna Thank you very much The proprietress is a
working quickly in the kitchen and serving the customers. Marinating tuna in sauce Serving rice in a bowl shredded nori Put marinated tuna on rice I’ve been using this sauce for years.
I’ve been using it for years. It’s got a lot of flavor. Rice is so big that you can’t see the rice.
Tuna so much that you can’t see the rice Black sesame Sprinkle shiso leaves to complete the dish.
Special Tuna Bowl This is great!
A lot of tuna on it. Thank you very much, sir. Miso soup. It’s so good (Staff) Today.
What did you ask for? Tuna bowl and sashimi set meal. How do you like tuna bowl? It’s very tasty… What do you like about the restaurant?
Do you have a favorite place? Tuna and the personality of the owner. And he’s friendly and cheerful.
And he’s a good singer. He does everything by himself.
He’s a one-man operation. Tuna with ginger Two squares are gone in no time.
and replenish it again. Delicious… delicious The rice is the best (Staff) It’s like all you can eat rice Thank you a lot Isn’t tuna good? It was bad. Tuna is so good! Delicious! The four of us ate our fill. Thanks for the food (Owner) Did you make it?
I’ve eaten enough! I’m so full!
The best! Thank you. Special tuna bowl Rice bran baked herring Tuna Tuna (red meat), hockey shell, shrimp Pouring beer
This man orders 3 kinds of rice bowl Taking sea urchin out of a wooden box Carefully scooping fresh sea urchin and arranging it on a platter Plenty of sea urchin on top Today’s special
3 kinds of rice bowl (sea urchin, shrimp, tuna) Miso soup with 4 kinds of ingredients Fresh shrimp Delicious! The owner
Two male fishing buddies Thank you for the food, general Thank you very much herring Mix with ginger and green onion Blend well with special sauce. Today’s special
Herring on top of rice Fried Tuna with Ginger Fried horse mackerel, herring bowl, stir-fried tuna with ginger delicious, delicious Tuna stir-fried with ginger Today’s daily set meal
Stir-fried Tuna with Ginger, Stewed Shimazoi Actual meal This is a local
herring caught in the Abashiri area. I think this is absolutely delicious. It can be grilled, made into sashimi, or served on top of a bowl of rice. I think nigiri is especially good Tuna nigiri 1840yen (medium fatty tuna, red meat, herring) Tuna (Staff) Where do you have tuna or something? It’s from Chiba. Herring Shrimp All the stuff is thick and big Miso soup Free refills of miso soup
Miso soup with lots of ingredients Red meat Soy sauce Medium fatty tuna Smooth fatty taste in your mouth
Sweet flavor of fat spreads in mouth! Herring Plump and thick herring
Fatty and melt-in-your-mouth goodness. The owner made the sushi right in front of you,
The best seafood sushi in Hokkaido. Real dish served in front of you Black sesame seeds, green onion Negitoro-don: 1780 yen (with vinegared rice)
Salad is served at lunch time. Salad is served with rice Miso soup Pickles Soy sauce (Staff) Negitoro-don: Negitoro-don is a bowl of rice topped with negitoro.
What are the characteristics? seasoning Hidden seasoning. You put that on, and you mix it with the green onions, and you make it. The moment you put it in your mouth, it melts in your mouth.
The hidden salty flavor gives it a lingering taste. I had a bowl of herring with a bowl of rice topped with gunkan. Thank you for the food Closed at 14:00 (Staff) Thank you very much for today Thank you very much I’m so glad that you two have been together for so long.
I’m so glad that you two have been able to keep the store going. Do you have any secret
is to keep it going for a long time? Fighting. We’re arguing.
Let’s try to be considerate, and we’ll keep trying. Yes. And you’re going to keep the store for the rest of your life? I would like to continue I’m going to keep going as long as I can. I will do my best as long as I can Best regards A couple from Hokkaido runs a beloved “Tuna Restaurant”.
It was a beloved “Tuna shop” run by a couple of human-hearted people in Hokkaido.

店名　海鮮料理 まぐろ屋
地図　https://maps.app.goo.gl/MsRVtSZKeb1GmFK7A?g_st=ic
住所　〒064-0808 北海道札幌市中央区南８条西１１丁目３−９ ツインズ南８条六番館 １Ｆ

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