(Sapporo-32/Restaurant Banquet)日本美味しいもの巡り Japan delicious food tour

札幌円山のヌーベルキュイジーヌのフレンチレストラン「バンケット」へ。オーナーシェフは小樽市出身。札幌市内の専門学校を卒業し本場の技術を身につけたいとフランスへ。パリ「ヴィヴァロワ」を皮切りに名だたるレストランで修行を重ね、ランド地方の3つ星レストラン、ミッシェル・ゲラールの魚担当シェフを努めた後に「自分の料理を作りたい」と帰国。2006年札幌に「バンケット」を構えた。

To the Nouvelle Cuisine French restaurant "Banquet" in Maruyama, Sapporo.  The owner chef is from Otaru.  After graduating from a cooking school in Sapporo, he went to France to acquire authentic cuisine skills.  After being trained at a famous restaurant in Paris, "Vivalois" and working as a fish chef at the 3-starred restaurant, Michel Guerard, in Landes, he returned to Japan saying "I want to cook my own food".  In 2006, he opened "Banquet" in Sapporo.

今日のメニュー。

Today's menu.

ワインのメニュー。

Wine menu.

ソフトドリンクのメニュー。

Soft drink menu.

ブルゴーニュのピノ・ノアール(赤)。

Burgundy Pino Noir (red).

アペリティフ、アンチョビバターとチーズのサブレ。アンチョビの塩味、バターの風味に、サブレのさくさく感。

Aperitif, anchovy butter and cheese sable.  The salty taste of anchovies, the flavor of butter, and the crispness of sable.

前菜、江別産赤パプリカのババロア。とても味が濃い。

Appetizer, bavarois of red paprika from Ebetsu.  Strong taste.

自家製パンとトリュフ入りバター。トリュフ入りバターはバンケットの特製らしい。

Homemade bread and butter with truffles.  Butter with truffles seems the special product of Banquet.

ローズマリー風味の函館産本マグロのミキュイ、リンゴのクーリー(ピュレ)。さらに白糠町産のリコッタチーズかけ。

Rosemary-flavored bluefin tuna, from Hakodate, cooked in mie cuit with apple coulis.  In addition, ricotta cheese made in Shiranuka town.

函館産神経締めアイナメのポアレ、ブナなめこと本しめじのブイヨンスープと。ブイヨンが優しくかつ、しっかりした味わい。

Hakodate's nerve-tightened fat greenling poele. In bouillon soup with beech licks and hon-shimeji mushrooms.  The bouillon is gentle but has a solid taste.

メイン1、島牧産ヒラメのかぶら蒸し、ボタンエビのソース。北海道産の京かぶらのすりおろしの下にルッコラが敷いてあり、穂紫蘇のトッピング。ボタンエビの旨味が全体を包み、口の中に広がる。全ての食材が見事にマリアージュし大変美味。

Main dish1, steamed flatfish from Shimamaki, with Botan shrimp sauce.
Grated Kyoto turnip from Hokkaido, arugula laid underneath, topping of Hoshiso basil.  The taste of Botan shrimp penetrates around and spreads in the mouth.  Very delicious.

メイン2、エゾシカのロースト、赤ワインソース。むかわ産の良質の鹿肉。

Main dish2, roasted Ezosika deer with red wine sauce.  Good quality venison from Mukawa town.

デザート、シャインマスカットとレモンクリームの上にジュレ。

Dessert, Shine Muscat and lemon cream, with jelly on top.

エスプレッソとチョコレートマカロン。

Espresso and chocolate macaroons.

シェフのライブラリー。シェフの料理の背景が分かる気がする。

久しぶりに新フレンチのフルコースを頂き、北海道のテロワールを存分に楽むことができ大満足。ご馳走さまでした。

Chef's library.  Feel like understand the background of the chef's cuisine.
Had a full course of new French cuisine for the first time in a long time and was very satisfied with the terroir in Hokkaido.  It was a feast.

夕方、大倉山ジャンプ競技場へ。左側のリフトは選手だけでなく一般客も乗れる。頂上に登るとジャンプ台の上の展望台からの眺めを楽しめる。

In the evening, headed to Okurayama Jump Stadium.  The lift on the left can accommodate not only athletes but also general passengers.

When climb to the top, can enjoy the view from the observatory on the jumping platform.

強化選手が練習中。黄色丸印は選手が着地したところ。

Can see Olympic candidate players were practicing.  The yellow circle is the player flew and landed.

リフト頂上、ジャンプ台上の展望台からの札幌の夜景。夜間のリフト営業は10月末まで(夏営業)、11月からは昼営業のみで、この夜景は来年夏までお休み。

Night view of Sapporo from the observatory on the top of the lift and the jumping platform.  The lift is open in day and night until the end of October (summer operation), and from November it is open only for daytime, so this night view will be closed until next summer.

下りのリフトからも素晴らしい夜景。

A wonderful night view even from the down lift.

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(Sapporo-31/Asahikawa-Mt. Asahidake)日本美味しいもの巡り Japan delicious food tour

旭川の最終日は、大雪山国立公園の旭岳へ。この夏、知床からの帰途に層雲峡に立ち寄った際は黒岳ロープウェイがあいにく強風でクローズ、今回は再チャレンジ。

On the last day in Asahikawa, headed to Mt. Asahidake of Taisetsuzan National Park.  When went to Sounkyo (of Taisetsuzan National Park) this summer, Kurodake Cable Car was closed unfortunately due to strong winds, so tried it again today.

北海道の最高峰、大雪山系・旭岳は標高2291mでその厳しさは本州の3000m級以上という。旭岳ロープウェイで旭岳山麓(標高1100m)から姿見駅(標高1600m)へ向かう。旭岳が日本でいちばん早く秋を迎えるとの山麓駅の案内。

Mt. Asahidake of the Taisetsuzan mountain range, the highest peak in Hokkaido, is 2291m high above sea level.  Its severity is said over those of over 3000m high mountains in the Honshu main island.  Took Asahidake Cable Car from the foot of Mt. Asahidake (elevation 1100m) to Sugatami Station (elevation 1600m).  Information video of the station at foot of the mountain says Mt. Asahidake has the earliest autumn in Japan nationwide.

ロープウェイで登り始めると景色が、秋からすっかり冬の雪景色に変わった。

When the cable car started moving up, the scenery changed from autumn to snow winter.

雲の間から麓の景色を眺める。

Scenery to the foot of the mountain under and between the clouds.

到着した姿見駅では、雲が晴れてきた。本当に山の天気は変わりやすい。姿見駅付近では池も凍り旭岳は全くの冬の世界。

When arrived at Sugatami Station, the clouds were clearing up.  The weather in the mountains is quickly changing.  The pond freezed near Sugatami Station, and Mt. Asahidake was in a completely winter world.

五合目付近の山小屋へ続く道も冬の登山道。

The road leading to the mountain hut near the 5th station was also a winter mountain trail.

姿見駅から徒歩で5分程登った第一展望台から、凛々しく神々しい旭岳を望む。大雪山は活火山に認定されており、噴煙がいくつも上がっている。

The dignified and holy view of Mt. Asahidake from the first observatory, which is about a 5-minute walk from Sugatami Station.  The Taisetsuzan mountain range is classified as active volcanos, and many volcanic plumes were rising.

大雪山系北側の山々も美しい。

View of mountains on the north side of the Taisetsuzan mountain range was also beautiful.

ロープウェイ駅と山麓方面も。

View to the cable car station and the foot of the mountain.

お昼時でロープウェイ山麓駅のレストランでピリ辛味噌ラーメンとカレーのセットを頂く。

Right after the noon time, so had a set of spicy miso ramen and curry rice at the restaurant of the cable car station.

旭岳からの帰路に、富良野の「カンパーナ 六花亭」に立ち寄り、コーヒーとスイーツを。葡萄畑はすぐ横の「富良野ワイナリー」のもの。

On the way back from Mt. Asahidake, stopped by "Campana Rokkatei" in Furano for coffees and sweets.  The vineyard around the shop is for "Furano Winery" right next to it.

眼下に広がる見事な葡萄畑と残照に輝く大雪山系の遠望。北の大地にいることを実感する素晴らしい景色。

A distant view of the Taisetsu mountain range shining in the afterglow and the beautiful vineyards that spread out below.  A wonderful time that can feel standing in the northern land.

夕方4時のカンパーナの鐘の音が、北国の初冬の早い夕暮れを告げる。

The sound of the Campana bell at 4 pm heralds the early dusk at beginning of winter in the northern land.

大雪山系の山々も日暮れを迎え静かに佇んでいる。

The Taisetsu mountain range was also standing quietly at nightfall.

冬が近づき天候不順の日も多く天気が予みにくい季節。そんな折、かねてより行きたかった旭岳で山頂の雲が突如晴れ、その勇姿を拝む事が出来て感激もひとしおの一日だった。

The weather was hard to predict because winter was approaching and weather was becoming unstable.  Even on these days, the clouds on the summit suddenly cleared up at Mt. Asahidake, which always wanted to visit, so very satisfied and moved by its beautiful scenery that was seen today.

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(Sapporo-30/Asahikawa-Dokushaku Sanshiro)日本美味しいもの巡り Japan delicious food tour

夜は北海道でナンバーワン居酒屋と称される旭川の名店「独酌三四郎」へ。平和通り買い物公園から少し離れており、また開店直後にもかかわらず混んでいる。予約無しではなかなか入れないと聞いていた通り。

At night, headed to Asahikawa's famous restaurant, "Dokushaku Sanshiro", which is said to be the number one Izakaya in Hokkaido.  Even though they are located a little far from the Heiwa-dori Shopping Park and they just opened, they were already full.  As heard, hard to get a table without a reservation.

メニュー。

Menu.

手書きのメニュー(一部)も。

Hand written menus too.

お通しの酢大豆と、男山の「北海道限定特別純米酒」。日本各地の銘酒を揃えているが、今日訪問した地元の男山と国士無双を選ぶ。

Vinegar soybeans as an appetizer and Otokoyama's "Hokkaido limited special pure rice sake".  They carry major sakes from all over Japan, but chose Hikkaido's local Otokoyama and Kokushi Musou sakes that visited today.

十勝大豆100%の寄せ豆腐と、塩うに。

Tofu bean card made from 100% Tokachi soybeans and salted sea urchin.

「おかみの旬の盆」。

"Restaurant master's seasonal tray".

鯖の塩焼き。

Grilled mackerel with salt.

独酌三四郎風の「新子焼き」。

Dokushaku-Sanshiro-style "Shinko-yaki (broiled chicken)".

新子焼きのタレご飯。メニューにはないが新子焼きを頂いた後でお願いすると作ってくれる。

Shinko-yaki sauce rice.  It's not on the menu, but if ask it to the restaurant master after finishing up Shinko-yaki, they will prepare it.

帰りは平和通り買い物公園に戻り、旭川駅方面へ。

On the way back, returned to Heiwa-dori Shopping Park and headed toward Asahikawa Station.

旭川駅の上には美しい十三夜の月。

A beautiful moon of the13th night above Asahikawa Station.

「独酌三四郎」のクオリティとサービス、リーズナブルな価格に感心。京都の「割烹鮹八」と並んで、遠くからでも訪れたい居酒屋だと思う。

Impressed with the quality, service and reasonable prices of "Dokushaku Sanshiro".  Along with Kyoto's "Kappo Takohachi", believe they are the Izakaya that want to travel even from far places.

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(Sapporo-29/Asahikawa-Dokushaku Sanshiro)日本美味しいもの巡り Japan delicious food tour

気持ちの良い朝はホテルから旭川駅まで散歩。8条通りから旭川駅正面(北口)まで真っ直ぐに広がる歩行者専用道路が続く。1972年に開設された全国初の歩行者専用道路「平和通り買物公園」で、その範囲は1km強、幅は20mにもなる。まさに歩行者天国。駅北口からのビュー。

Took a walk from the hotel to Asahikawa station in a pleasant morning.  From Hachijo-dori street to Asahikawa Station (north exit), a pedestrian-only road extends straight.  The nation's first pedestrian-only road, "Heiwa-dori Shopping Park", was built in 1972, with a range of over 1km and a width of 20m.  It's a pedestrian paradise.  A view from the station's north exit.

反対側の駅南口に出てびっくり、建物が何もなく忠別川のほとり。ホテルや商業施設のある北口の繁華街とは別の顔、旭川らしく自然豊か。調べると、市内には石狩川や忠別川、美瑛川など約130本の河川が流れている「川のまち」。

Surprised to see the other side of the station, south exit, there were no buildings and only the banks of the Chubetsu River.  A different face from the downtown area of ​​the north exit where hotels and commercial facilities are located, it is rich in nature of Asahikawa.  According to the public report, there are about 130 rivers such as the Ishikari River, Chubetsu River, and Biei River, so it is the river city

ここ10年で大幅にリニューアルした旭川駅は、木のぬくもりが感じられる素敵なデザインに。駅構内には「駅ピアノ」があり、どなたかが乙女の祈りを弾いていて、束の間の心和むひととき。

Asahikawa Station, which has undergone a major renewal in the last 10 years, has a nice design that makes feel the warmth of wood. There is a "station piano" inside the station, and someone was playing the maiden's prayer for a moment of soothing moments.

ランチは旭川ラーメン村へ。

To Asahikawa Ramen Village for lunch.

行きたかった旭川ラーメンの老舗「青葉」へ向かう。

Visited "Aoba" which wanted to go.

しょうゆラーメンは昔懐かしい中華そば風。歳を重ねると、こんなラーメンが嬉しい。

Soy sauce ramen is a nostalgic Chinese noodle style.  As getting matured, happy with this kind of simple ramen.

味噌ラーメンは、ニンニクが効いておりシンプルで滋味深い味。地方都市に来ると、日本各地の食文化や歴史に想いを馳せる良い機会になる。

Miso ramen has garlic, and has a simple and delicious taste.  When come to a local city, it is a good opportunity to think about the food culture and history of various parts of Japan.

本日の目的地、旭山動物園へ。前回お得な年間パスポートを購入したので楽しみにしてきた。入場券に400円足すと年間パス。

To today's destination, Asahiyama Zoo.  Bought annual passports last time, so looking forward to being back here.  Added only 400 yen to the admission ticket for an annual pass.

ここは動物の自然の姿・生活を見せる「行動展示」で知られる、今や北海道を代表する観光地の一つ。程よい広さで短時間で楽しめる。

シンリンオオカミは今日は穏やかな表情。オオカミといえどもやはりイヌ科で可愛い。あくびする口はやはり大きく、赤ずきんちゃんのおばあさんを彷彿とさせる。

This is one of Hokkaido's leading tourist destinations, known for its "behavioral exhibition" that shows the natural appearance and life of animals.  Can enjoy it in a short time with a reasonable size.
The eastern wolf looks calm today.  Even wolves are cute as it is in the canine (dog) family.  The yawning mouth is still big, reminiscent of Little Red Riding Hood's grandmother.

丹頂は、草をクチバシではつまみ上げ、一枚一枚器の水で洗ってから食べていた。とても綺麗好き。ツル科。

Tancho picked up the grass with a beak, washed it with water one by one, and then ate it. She likes clean foods.  Crane family.

さすが百獣の王の威厳が漂うライオン。夏に来た時は伸びきって寝ぐせが付いていたタテガミは、今日は綺麗に散髪されワイルドかつ端正な表情。揃えた前足は礼儀正しいネコ科のもの。周りに静寂が漂い、つい魅入ってしまう。

A lion has the dignity of the king of beasts.  The mane, which had stretched out and had a bed hair when came here in the summer, has a beautiful haircut today and a wild and neat look.  The aligned front legs are from the polite feline family.  There is silence around him and fascinated by it.

こちらはネコ科のトラ。4匹が戯れてネコそのもの。ぐるるるるるるるるるるるるるるるるるると、トラバターになりそう。(諸事情によりこの部分は日本語のみ)

Tigers in the feline family.  Four tigers played like cats themselves.

旭川動物園では、見学者の足下でキリンが草を食む。キリン科。歩き姿とまつ毛がセクシーなメスの結(ゆい)ちゃん。

At Asahikawa Zoo, giraffes eat grass at the feet of visitors.  Giraffidae family.  Yui-chan is a female giraffe with sexy walking and eyelashes.

アザラシが目の前のチューブを登る。アザラシ科。

A seal climbs the tube in front of visitors.   Seal family.

お尻を見せて泳ぐ姿がコミカルなカバちゃん。カバ科。

Hippopotamus is a comical figure who swims by showing his ass.  Hippopotamus family.

帰りに、酒造メーカーの男山へ。

On the way back, stopped by the Otokoyama sake brewery,

4種の試飲をし、純米大吟醸生原酒を購入。地元の方々はお酒ではなくポリタンクを持って仕込み水を汲みに来ている。
After tasting 4 kinds of sake, bought Junmai Daiginjo Seigenshu.  The locals come to get water with a plastic tank instead of sake.

お次は国士無双の高砂酒造へ。

Next, to Takasago Brewry, of the Kokushi Musou brand.

大吟醸を試飲した後、国士無双純米原酒を購入。

After tasting Daiginjo sake, bought Kokushi Musou Junmai Genshu sake.

旭川は大雪山系の伏流水や河川が豊富で、酒造りなどの水を使った食品作りが豊かと改めて実感。綺麗な味。

Asahikawa has abundant underground water and rivers from Taisetsu Mountains, so realized once again that food making using water such as sake brewing is abundant.  Beautiful taste.

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(Sapporo-28/Asahikawa-wineries)日本美味しいもの巡り Japan delicious food tour

北海道のへそ、旭川へ。途中、三笠市の「山崎ワイナリー」に立ち寄る。前回訪れたのは寒い2月。この地のワイン造りのパイオニアで、自家農園で育てた葡萄だけでワインをつくるという家族経営のワイナリー。

To Asahikawa, the center of Hokkaido.  On the way, stop by "Yamazaki Winery" in Mikasa City. The last visit was in cold February.  A pioneer in winemaking in this area, a family-owned winery that makes wine using only grapes grown on its own farm.

前回はピノ・ノワールを購入したが、今回はメルローを購入。現在は試飲不可の為コメントはできないが、ピノ・ノワールやケルナーが高い評価を受け、札幌市内のレストランでもファンが多い。

Bought Pinot Noir last time, so Melrot this time. Since tasting is not offered at the moment, hard to comment on their wines, but their Pinot Noir and Kellner are highly evaluated and many restaurants in Sapporo carry their wines.

さらに近くの「滝沢ワイナリー」にも。ちょうど昨日ぶどうの収穫を終えたところとのこと、タキザワ・ワイナリーは化学肥料や農薬を極力使用せず、発酵もすべて野生酵母のみを使うこだわりのワイナリー。

Also stopped at the nearby "Takizawa Winery". Their staff said they just finished harvesting the grapes the previous day.  Takizawa Winery uses only wild yeast for fermentation without using chemical fertilizers or pesticides as much as possible.

ワインショップからは美しい葡萄畑が一望できる。

Can overlook the beautiful vineyards from the wine shop.

ケルナー、ブラン、旅路スパークリングロゼの3種類を有料試飲。北海道固有のブドウ品種「旅路」を使用したロゼスパークリングワインは亜硫酸塩無添加の瓶内２次発酵。

Had paid tasting of 3 types: Kerner, Blanc, and Tabiji Sparkling Rose.  Rose sparkling wine using Hokkaido's unique grape variety "Tabiji" is made by a secondary fermentation in a bottle without the addition of sulfites.

以下はホームページから抜粋。

「ブドウは厳しい選果を経て直ちに除梗破砕され野生酵母による発酵を行う。最初の1週間程は果皮と共に醸し発酵させることにより色素や風味を抽出。一次発酵終了後に澱引きを行い、3気圧分の補糖をして瓶詰めを行うが、この際にも酵母の添加をせずに一次発酵で生き残った野生酵母の力を借りて瓶内二次発酵を行う。 仕込みから瓶詰まで亜硫酸の添加は一切無い。鮮やかなロゼカラーは例年よりやや濃い色調で、可愛らしい赤果実の香りにハッカやソーダのような清涼感が漂う。 細かな泡、亜硫酸無添加ならではの優しい果実味と旨みの乗った伸びやかな酸があり、果皮からのタンニンが適度な骨格と飲みごたえをワインに与える。」

The following is a quote from the homepage.
"Grape is carefully sorted and immediately de-stemmed and crushed and fermented with wild yeast.  For the first week or so, the pigments and flavors are extracted by brewing and fermenting with the peel.  After the primary fermentation, the grapes are starched and fermented at 3 atm.  Bottling is performed by supplementing the amount of sugar, but in this case as well, secondary fermentation in the bottle is performed with the help of wild yeast that survived the primary fermentation without adding yeast.  Addition of sulfite from preparation to bottling. The bright rose color is a little darker than usual, and the lovely red fruit scent has a refreshing sensation like pepper or soda.  Fine bubbles, gentle fruit flavor and deliciousness unique to the addition of sulfite There is a strong acidity, and the tannins from the peel give the wine a moderate skeleton and a good taste. "

野生酵母による自然発酵ワインは、どれも体に優しく口に含むと幸せと北海道の生命力を感じ感銘を受けた。ピノ・ノアール(赤)、ケルナー(白)、旅路スパークリング(ロゼ)を購入。
Impressed by the happiness and vitality of Hokkaido when taste all the naturally fermented wines made from wild yeast.  Purchased Pino Noir (red), Kerner (white), and Tabiji Sparkling (Rosé).

滝沢ワイナリーから山崎ワイナリー(丘の上)を臨む。

View of Yamazaki Winery (on the hill) from Takizawa Winery.

さて、旭川のグルメは魚介系と豚骨のダブルスープが特徴の旭川ラーメン。色々と調べ、ホテルのフロントの方にマニアックと評された「蜂屋五条創業店」へ。来客がひっきりなし。

Asahikawa's gourmet is Asahikawa Ramen, which is characterized by a dual soup of seafood and pork bones.  After some research, went to "Hachiya Gojosogyou Branch", which was described as a maniac shop by the hotel front desk staff.  There were endless visitors to the shop.

焦がしラードのスープが特徴。

Famous for its charred lard soup.

ラード普通のしょうゆラーメン。黒い部分が焦がしラード。

Medium size lard in soy sauce ramen.  The black part is charred lard.

ラード濃いめ。全面真っ黒。満足。

More lard.  All surface is black.  Satisfied.

旭川駅から正面に伸びる「旭川平和通り買い物公園」。1キロ強ほど続く日本で最初の恒久的歩行者専用道路らしい。北国の日暮れが近づいてきた。

"Asahikawa Heiwadori Shopping Park" extends from Asahikawa Station.  It seems the first permanent pedestrian road in Japan that continues over one kilometer.  The sunset in the north country was approaching.

旭川のもう一つのグルメ、新子焼き(若鶏の網焼き)の名店「小野木」へ。旭川出身の知人に勧められたお店で中心街から離れた不便な場所にあるが、地元の方で混んでいる。
Asahikawa's another gourmet is Shinko-yaki (broiled chicken) so went to famous "Onoki". The restaurant was recommended by an acquaintance from Asahikawa.  It is located in an inconvenient location away from the city center, but still was crowded with locals.

店内は料亭のような佇まい。新子焼きと千鳥焼き(鶏の天ぷら)をテイクアウトしホテルで頂く。衣が適度に柔らかく香ばしく、何より肉がジューシーで、体に優しい味わい。老舗の味はひと味違う。

The inside of the store looks like a traditional Japanese restaurant.  Took out Shinko-yaki and Chidori-yaki (chicken tempura) and had them at the hotel.  The batter is moderately soft and fragrant, and above all, the inside is juicy and has a gentle taste.  The long-established taste is excellent.

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     https://winelovers2050.hatenablog.com/

(Sapporo-27/Autumn Leaves 3-RUTH LOWE)日本美味しいもの巡り Japan delicious food tour

昨日の雨が上がり札幌の秋が一段と深まった。

Yesterday's rain stopped and autumn in Sapporo moved forward.

旧北海道道庁前の並木もぐっと色づき始めた。

The trees in front of the former Hokkaido Prefectural Government also turned to color.

ランチはイタリアンレストラン「ルース・ロウ(RUTH LOWE)」へ。藻岩山の山麓の「藻岩店」に行くつもりだったが。。。

Went to the Italian restaurant "RUTH LOWE".  Wanted to go to the "Moiwa Branch" at the foot of Mt. Moiwa...

今回は交通の便の良い札幌東急店の方へ。

サンジョベーゼ(赤)とトレビアーノ(白)のオーガニックワインを。

This time, went to the Sapporo Tokyu Branch, which has better access.  Organic wines of Sangiovese (red) and Trebbiano (white).

セットメニューのサラダ。

Set menu's salad.

花咲蟹のクリームパスタ。

Blue king crab cream pasta.

クアトロフォルマッジョ。

Quattro formaggi.

帰りに「ブーランジェリーコロン」に寄り、バゲットを買い求める。北海道産の小麦100%で焼き上げたパン。前回札幌のフレンチレストラン「ホフ」に行った時にコロンのバゲットを頂き美味しさに感動した。

https://winelovers2050.hatenablog.com/entry/2020/08/16/093739

On the way back, stopped by "Boulangerie Coron" to buy baguettes.  Bread baked with 100% wheat from Hokkaido.  The last time visited the French restaurant "Hoff" in Sapporo, impressed by the deliciousness of the colon baguette.

https://winelovers2050.hatenablog.com/entry/2020/08/16/093739

すぐそばのサッポロファクトリーへ。レンガ館の蔦が綺麗に紅葉している。サッポロビール工場の跡地にできた施設で、勿論サッポロビアホール・レストランもある。

To Sapporo Factory near by.  The vines of Brick Building were beautifully colored.  The facility was built on the site of the Sapporo Beer Factory, and of course there is also the Sapporo Beer Hall Restaurant.

ワインショップ「カーヴ・ド・ブリック」とフレンチレストラン「ラ・ブリック」が並んでいる。ここはワインスクールの先生が勤めていたレストランなので、勝手に親近感。

The wine shop "Cave de Bricque" and the French restaurant "La Brique" are next each other.  This is the restaurant where a wine school teacher worked for, so felt an intimacy.

「カーヴ・ド・ブリック」で購入したワインは割安の開栓料を払うことで「ブリック」に持ち込むことができるらしい。次回ぜひ。

Seems that wine purchased at "Cave de Brique" can be brought to "La Brique" by paying a small opening fee.  Next time.

中庭を挟んだアトリウム館では、もうクリスマスツリーの設置工事が始まっている。

At Atrium Building across the courtyard, Christmas tree installation work already started.

外はもう秋の日暮れ。煙突の下のテイスティングルームで「サッポロ開拓使麦酒」の無濾過を頂く。苦味、旨みのバランスも後味も良く美味。これは全国的に販売して欲しい。

When went outside, it was autumn nightfall.  In the beer tasting room under the chimney, got unfiltered "Sapporo Kaitakushi Beer".  The balance of bitterness and umami and the aftertaste are good, and it is delicious.  This is to be sold nationwide.

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     Click here for this blog list and the latest notes.

     https://winelovers2050.hatenablog.com/

(Sapporo-26/Restaurant Nishikawa)日本美味しいもの巡り Japan delicious food tour

雨の予想に反しぽかぽか陽気の中、散歩を兼ね円山(まるやま)にある老舗洋食レストラン「レストランにしかわ」へ。

In warm weather, despite the forecast for rain, walked to the long-established western restaurant, "Restaurant Nishikawa" in the Maruyama area.

メニューのトップはハンバーグとビーフ・チキンステーキとポークチャップ。

Top of the menu are hamburg steak, beef or chicken steak and pork chop.

やはりスペシャルハンバーグを頂き、

Had a special hamburger steak, and...

ホタテのバター焼きも頂く。

Scallops grilled with butter.

海老フライやグラタン、ハンバーグなどがセットになった「ファイターズ応援メニュー」(数量限定)にしたかったが、人気らしくあいにくの売切れ。

Wanted to have a "Fighters Baseball Team Support Menu" (limited quantity) that includes fried shrimps, gratin and hamburg steak, but it was sold out.

創業1959年、現在のご主人の西川さんは2代目。3代目も既に控えているようで頼もしい。2代目ご主人がにこやかに(もちろんマスク着用だが)料理を運んでくれた。

Founded in 1959, the current owner, Mr. Nishikawa, is the second generation.  The third generation seems already ahead, so the restaurant is sustainable.  The owner smiled (wearing a mask, of course) and served the dishes.

札幌は、やはりサッポロ黒ラベル。

In Sapporo, must have a Sapporo black label beer.

コースのサラダとスープがいかにも洋食レストランらしい。

The course salad and soup are the typical menus of western restaurants.

ホタテのバター焼き。たっぷりのタルタルソースが嬉しい。永く続く洋食レストランでは、料理の味付けをしっかり決めており、何を頂いても美味しい。

Grilled scallops with butter.  Happy as these come with the generous amount of tartar sauce.  At western restaurants that have been around for a long time, the dishes are well seasoned, so no matter what to eat they are all delicious .

ハンバーグ、デミグラスソースと目玉焼き添え。

Hamburg steak served with demi-glace sauce and fried egg.

午後2時30分以降はデザート(コーヒーゼリー)が付くらしく、ちょっとお得な気分。地元に愛されて60余年、納得の味とサービスだった。ご馳走さまでした。

After 2:30 pm, dessert (coffee jelly) is also served with coffee, which makes feel good.  This restaurant is loved by the locals for over 60 years, and it has a satisfying taste and service.  It was a feast.

レストランにしかわの斜向かいにある南1条(20〜27丁目)は、「円山裏参道」というショッピングストリート。食後に六花亭までの約1キロを散策し、今夜のスイーツをお買い物。今日も良い一日。

Minami 1st street (between 20-27 chome), diagonally opposite the restaurant, is a shopping street called "Maruyama Urasando".  After the meal, took a walk about 1 km to the Rokkatei confectionery store and shopped some sweets for tonight.  Another good day.

👉このブログ一覧や最新のメモはこちら。

     Click here for this blog list and the latest notes.

     https://winelovers2050.hatenablog.com/