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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
福岡・小倉の名店「天寿司 京町店」へ。
創業昭和14年、二代目・天野功一氏が握る寿司は、つまみも酒も一切なく、握りのみで勝負するおまかせ一本勝負。懐石料理の一貫のように組み立てられた流れは、寿司を“料理”として昇華させた唯一無二の世界観です。
◆本日いただいた握り
中トロ・大トロ（カナダ産）
今回の訪問は8月、夏場で鮪は味勝負のカナダ産。脂のりとキレの良さが共存。
烏賊（雲丹・飛子・綿胡麻添え）
澄んだ甘みに雲丹の濃厚さ、飛子のプチプチ感が重なり、足し算の妙が光る。
車海老 & 頭焼き
甘さと旨味が濃厚。頭焼きの香ばしさと味噌のコクが余韻を深める。
締め鯖 → 帆立
酢の余韻を甘さで受け止める流れの巧みさに唸る。
平目
柑橘をまとい、透明感ある旨味が広がる。
太刀魚（梅肉）
炙りの香ばしさに梅の酸が爽やかに響く。
鮪の漬け
赤身の深い旨味を醤油が引き立てる。
鱚
夏らしい軽やかな一貫。
赤雲丹（藍島産）
8月の訪問でまさに旬！
北九州・藍島の宝。雑味なく澄み切った甘みと旨味、まさに地元に根差した唯一無二の味。
栄螺（さざえ）とオクラ
磯の香りとコリコリ感、オクラの粘りが調和する独創的な組み合わせ。
縞鯵
縞鯵の脂をネギと柑橘でさっぱりと、胡麻の香ばしさで引き締めた夏らしい一貫。爽やかさと旨味の調和が絶妙
鯛（鯛肝・飛子）
肝のコクと飛子の弾ける食感が重なり、奥深い味わいに。
穴子
ふわっとほどける柔らかさと甘さ。
巻物（トロと奄美の海ぶどう）
プチプチ弾ける塩味がトロの甘みを押し上げる、南国テイストの創作。
玉（砂糖と蜂蜜）・メロン
甘みの余韻で締めくくられる懐石的な構成。
◆江戸前との対比で光る“足し算”の哲学
江戸前寿司が「引き算の美学」なら、天寿司は「足し算の理論」。
素材を重ね、食感や香りを組み合わせ、一貫をひとつの小宇宙へと昇華する。
烏賊に雲丹と飛子、鯛に肝と飛子──その積み重ねは寿司を超えた料理の境地。
全国からファンが集うのも頷ける、まさに“天寿司”という一つのジャンルです。
寿司好きなら一度は訪れたい、北九州市が誇る孤高の名店です。