人気ドラマ｢孤独のグルメ｣でも紹介される北海道の老舗寿司店！地産地消のこだわり食材と寿司や石狩鍋 Japanese food traditional sushi Restaurant Hokkaido

人気ドラマ｢孤独のグルメ｣でも紹介される北海道の老舗寿司店！地産地消のこだわり食材と寿司や石狩鍋 Japanese food traditional sushi Restaurant Hokkaido

The restaurant we will introduce this time is “Sushi Sojuntori Hidaka”, a long-established sushi restaurant loved by regular customers in Ishikari City , a little north of Sapporo. It is the restaurant where Goro Inogashira stopped by in the 2022 New Year’s Eve special of the popular drama “Kodoku no Gurume” . We followed a day in the life of this popular local restaurant, which has been continued by the previous owner. Sushi Sojuntori Hidaka is a thriving restaurant that has been featured on various television programs and magazines, and is a long- established sushi restaurant that has been featured on many television programs and is visited by many customers from all over Japan. There are autographs of many famous people on display, and there was also a poster of the popular drama “Kodoku no Gurume”. The restaurant has a large, impressive screen that has been in use for more than 40 years. These days, they don’t even manufacture custom-made items, and this is a rare refrigerated case with an external compressor. The main dish is sushi, but they now serve ramen and a variety of other dishes. The way the aprons are wrapped also varies from restaurant to restaurant. Sushi Sojuntori Hidaka opens at lunchtime, takes a break after lunch, prepares for the evening, and then opens for dinner, so they always prepare when they have time, and they cook as they go. They prepare seasonal sushi toppings that are typical of Hokkaido, such as sea urchin, salmon roe, crab, and surf clam. As a locally produced, locally consumed restaurant, they use local ingredients. They use eggs with white yolks, and eggs from chickens that are fed rice or buckwheat flour have white yolks. They buy eggs directly from the farm , so they are very fresh, and if they are stored in the refrigerator, the whites will not break, so they are stored at room temperature. They buy eggs from “Tobutori Farm,” which is particular about the breeding method and the eggs . “Opened on November 15, 1978.” When preparing the rice, they add Hidaka kelp, and the kelp used is frozen. We preserve it and make it into tsukudani. We add sushi vinegar and cut the rice into pieces. The rice is a blend of Nanatsuboshi and Yumepirika rice from Rankoshi, Hokkaido. The year and date of the company’s founding are written on the bucket, and it was founded 47 years ago. We grill dashimaki. The yolk is white, so the dashimaki also stands out for its whiteness. We are open during the day and at night, so it seems like we are always preparing things when we have time. The eggs are too white, so if you brown them, they will look even more delicious. We leave the tuna to soak slowly for a day. If it’s not, it will shrink and lose its color. Lunchtime hours are from 11:00 to 14:30. We don’t usually use such large tuna, but we happened to be able to purchase wild bluefin tuna from Shiogama, Miyagi. The first group of customers came in for lunch. We offer a wide variety of service lunch menus that are only available on weekdays. Lunch Bara Chirashi Lunch Bara Chirashi comes with miso soup, salad, and a small side dish. The Ladies’ Set is a great value set that includes three nigiri sushi and a half thin roll of sushi, as well as tempura, salad, miso soup, a small bowl of zaru soba, and fruit. Ladies’ Set Sushi Soba Set Ladies’ Set (Kakesoba) At professional sushi restaurants, the sushi is made using the hontegaeshi method, but at popular sushi restaurants, speed is everything, so the sushi is often made using the kotegaeshi method . However, eggs and octopus are made using the tategaeshi method. Sushi Set There are two types of sushi sets, regular and special, with different sushi toppings. On this day, a bowl of rice topped with aged raw bluefin tuna purchased is served, which changes daily. In addition to the aged raw tuna bowl sushi, the lunch tempura bowl is also a popular sushi set (special) lunch bara chirashi. The hectic lunch time is over with regulars and tourists, and the sushi rice is running out. The menu introduced in the 2022 New Year’s Eve Special of “The Solitary Gourmet” is offered as a set menu, and a commemorative photo is taken with Goro Inogashira (Yutaka Matsushige) and Kunihiro Matsumura, who plays the role of the owner. Since the restaurant is close to Sapporo, many customers come to the restaurant without knowing that it is in Ishikari . I would like to hear some stories from the time of the filming of “The Solitary Gourmet”. However, at the time, filming was affected by the COVID-19 pandemic, and Matsushige Yutaka was diligently disinfecting himself with alcohol while filming. In preparation for dinnertime, in addition to general business, they are accepting reservations for catering for weddings and funerals, so in between preparations, they are planning to prepare rolled omelets. When they receive reservations for weddings and funerals, they cannot open for lunch, so if you are planning to visit, it is recommended that you check in advance before visiting. I would like to say to those who have watched, “It’s terrible.” I’d hate it if people thought that…hahaha. Even in between preparations, I get phone calls taking reservations. Surf clams Scallops and surf clams are ingredients that are unique to Hokkaido. The flesh of the surf clam should only be quickly dipped in water, and the stringy part needs to be thoroughly cooked in order to remove the slime , so the flesh should only be cooked enough to bring out the colour on the surface. Some people like to eat surf clam raw, while others prefer it lightly cooked. Cooking it just enough to bring out the colour removes the sea smell and makes it sweeter, making it easier to eat. Dinnertime opening hours are from 5:00pm. ~22:00Assorted meat sushi for “Addictive Chicken Hotpot” made with Shiretoko Jidori chicken “Hidaka” Addictive Chicken Hotpot is popular for its collagen soup, which is slowly simmered to bring out the flavorMonkfish liver with ponzu sauceSeared chicken with ponzu sauce and grated daikon radishThe owner is also active as a sake sommelier, so the restaurant is visited by many sake lovers and stocks a wide variety of rare brands of sakeWe also serve dishes made with large whelksAssorted 5-piece sashimiAged wild raw tuna from ShiogamaCustomer: “Tuna that has never been frozen? Owner: “It’s not frozen, it’s ice-aged for 10 days. It’s a bit stringy because it’s close to the head, but it’s delicious. ” “Scallop and Yam Butter-Grilled” is deep-fried yam and scallops stir-fried in butter. “Ishikari Nabe” is finished with a specially made miso sauce. “Grilled Marinated Chicken Wings” was very popular with a special sesame soy sauce sauce when the owner was running an izakaya. A customer ordered a sushi platter to take home as a souvenir. The sushi platter includes Shochikubai, Ichihan, Hidaka, and a children’s sushi, but the most popular is the “Hidaka” with fatty tuna, crab, scallops, button shrimp, sea urchin, and salmon roe. “Special Crab Shumai” is served with a thick dashi sauce. After enjoying the ingredients of the specialty Ishikari Nabe, we recommend adding flat udon noodles made with Ishikari-grown wheat “Haruyokoi” to finish off the meal. Another specialty is We received an order for “Irikari Battera”, a pressed sushi made with smoked Hokkaido wild white salmon. The specialty “Ishikari Battera” is a delicious finishing touch to the Ishikari nabe, which is made by simmering special udon noodles. “Umi no Machi Tamago Dashimaki” is baked to order. “Umi no Machi Tamago Dashimaki” is a popular restaurant that is crowded with regulars every day. We will be trying the recommended menu of “Sushi Sojuntori Hidaka”, a popular restaurant that is crowded with regulars every day. We would like to try a set menu of the dishes that Goro ate in “Kodoku no Gourmet”. The recommended nigiri includes salmon roe, sea urchin, flounder fin, crab, scallops, octopus, button shrimp, and mackerel and pickled ginger rolls. Speaking of Ishikari, we ordered the specialty “Ishikari nabe” and a special half-size of the restaurant’s specialty “Irikari Battera”. It is a dish that is made with plenty of vegetables, tofu, salmon, shiitake mushrooms, etc. A local Hokkaido dish in which ingredients are simmered in a specially made miso paste. We recommend adding Japanese pepper to change the flavor. “Sabagarimaki” is mackerel and pickled ginger wrapped around a roll. Salmon roe, sea urchin, flounder fin, crab, scallop, octopus, and shrimp. Normally, we order “Irikari Battera” as a set of six, but we ordered a half-size for the photo shoot. This pressed sushi made with smoked Hokkaido wild white salmon is accented by the crunchy texture of the yam, and should be eaten as is without soy sauce. Although we were unable to introduce it this time, there is also the popular restaurant “Sushi Sojuntori Hidaka” where you can enjoy “Ishikari Salmon Soy Sauce Ramen” and other dishes made with seasonal seafood. If you are visiting Hokkaido on a trip, why not make a reservation in advance and enjoy some delicious northern cuisine?

#sushijapan #japanesefood #japaneserestaurant

北海道･石狩で常連客に愛される老舗寿司店｢鮨爽醇鳥ひだか｣

テレビ東京の大人気ドラマ｢孤独のグルメ｣2022年大晦日スペシャルでも紹介されたお店で､ドラマの放送後は全国各地からお客様が訪れ､海外からの旅行客が訪れる繁盛店｡
地産地消で地元､石狩のこだわり食材を中心に､握りや海鮮丼､石狩鍋やラーメンなど､様々なメニューでお客様をもてなす大将の仕込みから昼夜の営業に密着しました｡

【店舗】鮨爽醇鳥ひだか
【住所】北海道石狩市花川南9条3丁目92-6
【Map】https://maps.app.goo.gl/PxY21X4cxapwp6Jd7
https://www.umai-hidaka.jp/
https://www.instagram.com/hidaka_sushisoujuncho/

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