-
寿司一さんからのプレゼントです。
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三人で全部いっちゃいましょう～(笑)
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-
赤身。
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-
するめ烏賊。
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-
鱚の昆布〆をおぼろ昆布と玉で巻いて
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-
トロ。
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-
水菜のお浸し。
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-
秋といえば焼松茸は外せませんね。
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-
車海老。(茹でたてあつあつ)。
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-
かに玉。
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-
からすみ。
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-
海松貝の炙り。
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-
鮃 (昆布〆)。
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-
たいら貝 (炙り)。
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-
小鰭。
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-
赤貝 (閖上)。
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-
北寄貝 (湯霜)。
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-
赤身。
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-
芽葱。
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-
干瓢巻。
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-
鮑 (塩蒸し)。
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-
鮪トロ (湯霜)。
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-
鮃 (昆布〆)と塩昆布。
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-
海胆、鯛のおぼろ昆布巻
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-
わたりがに(酔っ払い蟹)と内子入り。
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-
鮃の縁側串焼と茄子の漬物。
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-
貝柱燻油、豆腐味噌漬、ほうづき。
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-
海胆かに玉。
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-
順才。
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-
鮃。
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-
鮪 (トロ)。
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-
鮪 (大トロ)。
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-
小鰭。
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-
赤貝。
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-
赤貝 紐。
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-
口直し。
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-
〆鯖とガリを昆布で巻いて…
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-
煮蛤。
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-
穴子(塩)。
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-
穴子(煮つめ)。
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-
赤貝(紐)。
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-
煮鮑。
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-
鯵。
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-
槍烏賊。
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-
雲丹。
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-
鮪 トロ。
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-
鮪 赤身。
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-
小鰭。
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-
葱ま。
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-
蝦蛄。
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-
蒸したての鮑。
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-
蝦蛄の爪。
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-
店内の雰囲気。
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-
焼きたての玉(熱々)。
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-
芽葱。
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-
穴子(柚子と塩)。
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-
穴子(第二の煮つめと山椒)。
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-
煮蛸。
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-
蝦蛄。
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-
煮烏賊(松笠)。
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-
するめ烏賊(海苔挿み)。
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-
鮪 トロ。
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-
鮪 赤身。
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-
真子鰈。
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-
細魚。
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-
小鰭。
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-
縁側焼。
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-
穴胡海苔巻。
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-
皮煎餅。
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-
蒸したての鮟肝。
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-
蟹身と雲丹を蒸したもの。
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-
蛸の八ちゃん…あとでねー。
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-
最近は好きな日本酒が常置され…
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-
つきだし。
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-
蟹身の腸和え。
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-
鯛。
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-
optio A30で撮影。小鰭。
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-
optio A30で撮影。車海老。
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-
optio A30で撮影。とり貝。
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-
optio A30で撮影。鮃昆布〆。
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-
optio A30で撮影。鱚昆布〆。
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-
optio A30で撮影。鯖。
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-
optio A30で撮影。みる貝。
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-
optio A30で撮影。乾し数の子。
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-
optio A30で撮影。煮蛤。
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-
optio A30で撮影。大トロ炙り(大間の本鮪)
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-
optio A30で撮影。京菜の御浸し。
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-
optio A30で撮影。みる貝炙り。
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-
optio A30で撮影。これが乾し数の子。
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optio A30で撮影。乾し数の子。
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optio A30で撮影。鮃縁側の吸い物。
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optio A30で撮影。鮪赤身(大間の本鮪)。
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optio A30で撮影。茗荷昆布〆。
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optio A30で撮影。茹でたての蛸。
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optio A30で撮影。鮃の昆布〆と西京味噌漬。
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optio A30で撮影。本日の鮨種の木札。
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optio A30で撮影。鱚昆布〆焼。
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optio A30で撮影。帆立の酒盗漬。
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optio A30で撮影。鮪大トロ(湯引き)
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optio A30で撮影。焼たての出汁巻。
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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
初訪問から十年余りの時が過ぎ去りましたが青森県で最もヘビーローテーションで寄せていただいている店が當店『寿司一』さんです｡再訪回数も既に二十数回を数えますが未だに一度たりとも當店で外れたという経験はありません｡酒肴に使われる素材の使い方がダイナミックであり伺う度に必ず何かしらの驚きと感動を与えてくれます｡食べ物の嗜好は人それぞれだと思いますが此処､青森市に本当に素晴らしい鮨屋が存在します｡それなりに値は張りますが供されるものの質と味を考えれば充分に納得できるものかと思います｡東北の鮨を語る上で青森の『寿司一』さんと仙台の『陸女鮨』さんの二軒は絶対に外すことの出来ない店ではないかと思います｡既に画像アップの上限枚数を超えており最新画像をアップすることが出来ませんが『我こそは無類の鮨好き』という方には是非とも一度は足を運んで戴きたい一軒です｡
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2009/10のレビュー
京の都より東北の美味いものを求め食べ歩きに訪れた友人ふたりとの二日目の晩餐場所に選んだ店は東北で唯一､自分が自信を持って案内できる鮨店である當店『寿司一』さんに迷わず寄せて戴いた次第であります｡京の友人を案内して伺うということを事前に横沢店主に伝えておりましたので過去一番とも思われる最高のおもてなしをして戴いたように感じますし供された酒肴の味､質､完成度の高い江戸前鮨を口にした友人二人は此処でも身体を仰け反らせ悶絶しておりました(笑)日本という国の美意識が雅やかに凝縮されている京の都で研ぎ澄まされた日本料理や懐石料理を普段､口にしている友人達を呻らせた料理は下記のとおりであり画像掲載分を『』で囲みました｡酒肴 蒸し鮑､『鮪 赤身』、『するめ烏賊』､『鱚 昆布〆』、『鮪 トロ』､小鰭､『水菜のお浸し』､岩手産の『焼 松茸』を贅沢にもひとり二本づつ､茹でたて熱々の『車海老』､『かに玉』､『からすみ』、『海松貝(炙り)』と酒が進み過ぎる酒肴のオンパレードでした｡そして鮨は『鮃』の昆布〆から『たいら貝』の炙り､鮪 中トロ､鮪 大トロ､『小鰭』､『赤貝』､赤貝 紐､『北寄貝』の湯霜､『鮪 赤身』､鮪づけ(湯霜浸込)､海胆､煮蛤､穴子(塩)､穴子(煮つめ)､『芽葱』､『干瓢巻』という内容で舎利はこれぞ江戸前というメリハリのついたもの｡赤本にて星付の鮨店をほぼ制覇されている二人の友人が発した言葉は此処の鮨は★★★以上やね｡である(笑) 酒は黒龍 しずく 720ml､黒龍 八十八号 720ml､他にビールと青森の地酒を少々｡気になる勘定はこれだけ呑んで食べた割に三人で拾萬円也の勘定でありましたから､ひとりあたり参萬参千円程｡確かに安い金額ではありませんが松茸をひとり二本以上豪快に戴いていることと呑んだ酒のことを考えますと想像したよりは安く済んだように思います｡それは一昨年の年末に四人でドンチャン騒ぎをした時の金額と比べての話でありますが都内で同じことをしたら間違いなく五割増しの勘定になると思います何よりも満足感の質が異なりますから｡To be continued …
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2007/11のレビュー
酒肴 焼きたての出汁巻､茹でたての煮蛸､茗荷の昆布〆､二週間熟成の鮪の赤身､鮃の縁側を凧糸で丸め炙り鰹一番出汁での吸い物､乾し数の子､みる貝の炙り､京菜の御浸し､大間の本鮪の大トロを軽く炙り大蒜醤油で戴くもの｡吸い物と鮪の大トロの炙りは贅沢の極み味は勿論絶品｡合間ゞに茗荷や京菜の野菜類を入れて供される酒肴は総じて旨い。味の抑揚もあり酒肴が旨過ぎる為に、ついつい酒が進んでしまう｡當日も結局､青森の地酒『豊盃』の純米吟醸酒の四合瓶を一人で横にしてしまったのでありました｡鮨は『鮃』の昆布〆梅肉載せからはじまり小鰭､車海老､とり貝､鱚(昆布〆)､〆鯖､本海松貝､本鮪 中トロ､同 トロ､同 赤身､乾し数の子､煮蛤｡鮨は旨い｡のひと言に尽きる｡特に数の子は値段も高く手間のかかる『乾し数の子』が使われており今どき乾し数の子を一週間の時間をかけ水戻しして使う鮨屋は極稀だろうし一般的な塩漬けの数の子に比べて約五倍近く仕入値も高い筈であるから使いたくても使えないといった方が正しいかもしれない｡店主は素材に拘り鮨種の大半は馴染の築地市場での買付けをされている。店主の『横沢 勝美』氏は魯山人が贔屓にした銀座の銘店『久兵衛』さんの先々代の店主の下で修行を積まれた方と訊き及んでいる｡確かな目利き確かな技と腕､一切､妥協を許さぬ本物の鮨職人である｡店内は勿論､禁煙。つけ場前に両肘置きの付いた座り心地の良い椅子が八脚。自分の知るかぎりでは青森､秋田､岩手の東北北三県では無論､宮城､山形､福島と東北六県で考えてみても當店の上を行く鮨店は一軒も思い當りません｡この先､もしも東北の何処かに住んでいたならば『最後の晩餐』は間違いなく當店で戴きたいと思う｡當店は鮨の激戦区の銀座に店を構えてられても充分に通用する技量のある店であると思う。
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2007/10のレビュー
『鮨 青木』さんの店主である『青木利勝』氏から"青森に素晴らしい鮨店があるので機会があれば是非一度"と紹介して戴き満を持しての初訪問｡『青木』さんの紹介で寄せていただく旨は電話予約の際に伝え酒肴､鮨を全てお任せにて供して戴きました。酒肴には小柱のつきだしからはじまり鮃の昆布〆と西京味噌漬､本鮪 大トロの湯引､帆立貝柱の酒盗漬､鱚の昆布〆の焼物｡鮨は鮃の昆布〆､大間の本鮪の二週間熟成物の中トロにトロに赤身のづけ､鯵､〆鯖､車海老､槍烏賊の松笠造り､赤貝､煮鮑､煮蛤､芽葱｡瓶ビール×1と日本酒を冷やで五合｡酒肴で供された鮃の西京味噌漬の何とも言えぬ美味しさ､贅沢にも大間の本鮪のトロの柵を薄切りにして出汁汁を軽くくぐらせ表面を湯霜にしたものをポン酢で戴く酒肴は､まるで和牛のしゃふしゃぶ風であり声も出ない美味しさ。酒肴､鮨ともに予想以上の質の高さと旨さに正直いって驚いてしまった｡舎利は硬めに炊き上げられており酢と塩の効かせ加減は理想的で極めて美味い味の舎利であり握りは小振り過ぎず大振り過ぎず丁度良い大きさで綺麗な流線型を描いており美しい｡山葵はひと目で極上物と判る立派な本山葵をこまめに卸し使われ鮨種に合わせ煮きり､煮つめ､塩､柑橘を見事に使い分け煮きり一辺倒による口飽など一切なし｡酒肴､鮨ともに滅法に美味しいということは青木さんからの話である程度の想像はできていたが実際に戴いてみた印象は想像以上の質の高さであり正直申して驚いてしまった｡単身赴任先の盛岡から青森までは新幹線と電車を乗り継いで約一時間半程の移動時間であるが盛岡では無論､岩手では､これ程レベルの高い鮨を味わうことはできないので無性に鮨が食べたくなったら此処まで足を延ばすことになりそうである｡『袖触れ合うも多生の縁』當店には少し通ってみたいと思う次第。