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天寿し 京町店
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天寿し 京町店
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店内
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キュウリ
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大トロ
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赤イカ
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車海老
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しめ鯖
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フグ
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トリガイ
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ヒラメ
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太刀魚
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お吸い物
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漬けマグロ
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漬けマグロ（天寿し風）
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赤だし
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キス
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車海老の頭
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鯵
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粉醤油
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真鯛
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白魚
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サザエ
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フグ白子
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穴子
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ネギトロ
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ネギトロ
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ウニ
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ワタリガニ
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玉子
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メロン
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
JR小倉駅から徒歩5分ほどのビルの1階に，東の「さいとう」西の「天寿し」と並び評される寿司の名店「天寿し京町店」があります。創業は昭和14年で，江戸前が仕上げに煮切り醤油を使うのに対して，塩とカボスで味をつける “九州前” スタイルを確立したお店としても知られています。現在では，二代目の天野功氏によって更なる高みに引き上げられた “九州前” の鮨を求めて，全国各地から寿司通が集まります。店内はカウンター5席のみで，一貫で完成された料理としての寿司を堪能してほしいとの思いから，お酒や一品料理は扱っていません。
「天寿し 京町店」
「キュウリ」
口直しとしてキュウリが供されます。カボスがふってあり，塩でいただきます。おかわり自由で，なくなると追加してくれます。
「大トロ」
「赤イカ」
イカにはきれいな飾り包丁が施されています。上にはウニとトビコ（トビウオの卵），木の芽が添えられ，最後に色鮮やかな京都の錦ゴマがふりかけられます。こちらのお寿司は味を積み重ねていく足し算の鮨で，懐石料理のように五感で味わうことができる一貫を追求しています。
「車海老」
半ナマに仕上げられており，最後に振りかけるカボスの爽やかな風味が口いっぱいに広がります。
「しめ鯖」
表面を炙り，上には羅臼昆布とミョウガ，アサツキがのっています。
「フグ」
「トリガイ」
大分産です。
「ヒラメ」
「太刀魚」
寿司ネタとしては珍しい太刀魚を焼いて，梅肉とともにいただきます。
「お吸い物」
「漬けマグロ」
江戸前風に醤油ベースの漬けダレに軽く漬けています。
「漬けマグロ（天寿し風）」
マグロの出汁に漬けています。
「赤だし」
「キス」
柚子胡椒をはさんでいます。
「車海老の頭」
炭で香ばしく焼かれています。
「鯵」
玄界灘の瀬付き鯵です。粉醤油と生姜，ゴマでいただきます。
「粉醤油」
「真鯛」
裏ごしした鯛の肝が添えられています。
「白魚」
昆布締めにした白魚を梅肉とともにいただきます。
「サザエ」
炭で香ばしく炙り，オクラとともにいただきます。
「フグ白子」
表面を香ばしく焼いたフグの白子の軍艦です。
「穴子」
「ネギトロ」
夏の時期はネギが海ブドウに変わるそうです。
「ウニ」
宮城産です。
「ワタリガニ」
「玉子」
「メロン」