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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
福岡市の閑静な住宅街の一角に、凛と佇む江戸前鮨の名店『鮨仙八』。
四代続く鮨職人の家系に生まれた店主が、培った技と感性で握るひとつひとつが、研ぎ澄まされた感覚を呼び覚ます。
ここには、守るべき伝統と、破るべき常識が共存する。そんな覚悟の詰まった一貫に、味覚も筋肉も撃ち抜かれた――。
■ お摘
太刀魚のお造り
添えられたゴーヤ酢味噌はむしろ甘くも感じる見事なアクセント。
鰊（ニシン）の酢締め
添えられたバルサミコソースにより和と洋の境界を軽やかに越えたひと皿。脂のりも絶妙。
メイタガレイの焼き物
鰹の腑の塩辛に一晩漬けられ旨味が染みたカレイは、焼きの香ばしさと相まって至福。
鰯フライと鮎の苦うるか
しっとりと揚がった鰯に、苦味が効いた鮎のうるかが官能的な酒肴。
笠子の酒蒸し
ふっくらとした白身に、滋味深い出汁が染み渡る。
たことメヒカリ
弾力あるたこに、ふわっと甘いメヒカリのコントラスト。
■ 握り
縞鯵
しっかり脂の乗った王道の白身。鮮度と包丁の冴えが際立つ。
琵琶鱒
琵琶湖の宝石。口の中でとろけるような旨み
赤身（漬け）〜中トロ
素材の持つ味を活かす漬けと、脂と酸味のバランスが絶妙な中トロ。王道にして至高。
こはだ（天草）
仕事が光る。塩と酢のバランス、赤酢のシャリと好相性。
障泥烏賊（アオリイカ）
ねっとりと甘い。厚みと包丁の工夫で滑らかな口当たり。
連子鯛
軽やかな旨み。優しい余韻。
鯵
光り物の代表。脂と薬味のバランスが心地よい。
煮帆立
甘辛く煮含めた帆立の香りと旨味。シャリと一体になる仕込みの妙。
赤雲丹（萩）
濃厚ながら清涼感のある味わい。海の恵みにただ感謝。
■ 椀・名物・締め
赤だし
じんわりと染みる、王道の締め椀。
床伏の酒蒸しと肝のリゾット
肝のコクと酢飯の酸味が重なる「鮨のリゾット」はまさにスペシャル。
穴子
ふっくら柔らか、煮詰めは甘さ控えめで後味軽やか。
玉
しっとり甘く、口の中でほどける和風カステラ。
干瓢巻き（追加）
仕事の丁寧さが光る、甘辛さとシャリの調和。