“Kyodo Ryoritei Suginome” was founded in 1963. The precious stone storehouse of Sapporo soft stone built in 1918 is used as it is, and the interior of the store is a room that reproduces the traditional Ainu house “Chise”, and you can feel the history of Hokkaido. What we have consistently protected since our founding is that we are not eccentric, and instead of aiming to become a restaurant in the Kanto and Kansai regions, we are particular about local cuisine that makes use of Hokkaido ingredients. Nowadays, it is loved by many fans as a long-established store representing Hokkaido. The heart and skill of Mr. Tadashi Taniguchi, the head chef who does not disappoint the expectations of tourists, including local customers. “Daisuke Misonosuke”, which was offered as a course dish, is one of the popular dishes, and the customer’s word “delicious” was the trigger for commercialization. “It’s the same fish as chinook salmon and king salmon, and” Daisuke “is a unique name in Hokkaido.”As the name suggests, Daisuke is a large salmon, but if it is too large, it will be too fat and not suitable for miso-zuke, and if it is too small, it will become dry, so purchase a well-balanced one of about 8 kg. , Pickled in Suginome special miso based on sweet Saikyo miso. Daisuke off the coast of Hidaka is in season in early spring, but even after this time, Suginome will be delivered preferentially throughout the year. However, if you can’t get a convincing Daisuke because of fishing, you should call one by one and wait. No preservatives are used and it is not shipped frozen, so the expiration date is short.Instead, you can enjoy the same taste at home as you would eat at a store. Chef Taniguchi picks up each and every one of them, thinking of the customer’s face after receiving an order, without making it. “We calculate and ship it so that our customers will be ready to eat.” The luxurious package is perfect for gifts.
Certified for fiscal 2012