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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
錦糸町に2025年8月オープンした「鮨 そば 京」さんへ伺いました。
こちらは店名の通り“鮨とそばの二枚看板”を掲げているお店で、どちらかが片手間ではなく、両方がしっかり主役として成立している珍しいタイプの新店です。外観は落ち着いており、暖簾をくぐる瞬間にすっと背筋が伸びるような、ほどよい緊張感と期待感のある雰囲気でした。
まず印象的だったのは、お店を立ち上げたオーナーさんの背景です。
もともと長くお蕎麦屋さんを営まれていた方が、「鮨が好きすぎて鮨屋も作ってしまった」というエピソードを伺い、その情熱に心を掴まれました。実際、そばの技術の高さはもちろん、鮨についても本気で取り組まれていることが料理の端々に表れています。
そしてこの店の大きな魅力のひとつが“板前さんの経歴”。
なんと、お二人とも銀座の名店出身で、
・銀座の鮨御三家「久兵衛」出身
・銀座の老舗「きよ田」出身
という強力すぎるラインナップ。さらにこの日は修業中の若い職人さんもいらして、経験豊富な二人に導かれながら丁寧に仕事をされている姿が印象的でした。新店でありながら、確かな技術を持つ職人チームが揃っているという点は大きな強みだと感じます。
今回は 上握りコース（税込11,000円） をいただきました。
最初の前菜二種は、黒バイ貝煮とメカブとズワイガニの甘酢がけ。黒バイ貝は出汁がよく染みていて、プリプリとした弾力が心地よい一品。メカブとズワイガニは甘酢の酸味が柔らかく、素材の持ち味を邪魔しない上品な仕上がりでした。
続いてお刺身盛り合わせは、赤貝・シマアジ・ハガツオの3種。
赤貝はコリコリした歯ざわりと濃厚な旨味が抜群で、シマアジは身の締まりと脂のバランスが非常によく鮮度の良さが伝わります。驚きだったのはハガツオで、一年のうちわずか一ヶ月しか出回らないという希少魚。クセはなく身は柔らかく、旨味がじわりと広がる美味しさで、シソミョウガと合わせることで香りが一段と引き立ちました。
茶碗蒸しは濃いめの出汁が効いたタイプで、上にはイクラ、中にはハタが入った贅沢な仕立て。食感・香りともに満足度が高く、お酒との相性も良さそうです。
天ぷらは松茸とフグの二品。松茸は岩手県産の国産で香りが良く、フグの軽い衣と上品な旨味も印象的でした。
ここからは握りの時間。
生だこはコリコリとした歯ざわりとほんのりした甘さが心地よく、マハタの昆布漬けは京さんオリジナルの柚子胡椒を合わせることで香りと旨味が上品にまとまります。ホタテの炙りは大ぶりで甘さが際立ち、一味のピリッとした刺激が良いアクセントに。
いくら醤油漬けとウニのあいがけは濃厚ながら後味がすっきりしており、素材のバランス感覚に職人さんの技を感じました。大トロは脂がきれいに溶けつつも肉感が残り、王道ながら丁寧な仕上がり。
巻物は鉄火巻き。鉄火巻きはマグロの存在感が強く、海苔の香りも豊か。他にも穴子の握りはふわりと口どけが良く、卵は久兵衛流のふんわり甘いタイプで芝海老のすり身が入り、じんわりと旨味が広がる絶品でした。
個人的に最も驚いたのは「白いかんぴょう」。醤油を使わず仕上げたもので、京都の人間国宝の方によるものとのこと。柔らかく香りも上質で、初めて味わうような優しい美味しさでした。
〆のぶっかけそばは、かえしの研究に一年をかけたというだけあり、甘めで深みのあるつゆと不揃いの太麺の食感がとても良い一杯。最後の自家製わらび餅も粉から作られた本格派で、優しい甘さが食後にぴったりでした。
総じて、鮨とそばのどちらも高いレベルで成立しており、職人技と遊び心が共存する魅力的なお店。豪華な経歴の職人さんが揃いながら、そばのみでも気軽に利用できる幅の広さも嬉しいポイントだと思いました。錦糸町にまたひとつ、長く愛されるであろう実力店が誕生したと感じます。