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鰻に鰻を重ねて
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spécialité 鰻バーガー
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800㌘超えの黒鮑
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spécialité 鮑
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海胆烏賊
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命名 海胆爆弾
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インド鮪 165g㌕
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鮪
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鮪 蛇腹
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鯖のウグイス
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脂の載りが半端ない梅雨鰯
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鮪
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1尾120㌘の豊後産の天然車海老
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放血神経〆の甘鯛
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鮪 ヅケ
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二週間熟成の縞鯵
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小鰭
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トロ
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鯵
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梅雨 鰯
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殻付海胆
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渡り蟹のかに味噌和え、車海老、海胆
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黒あわび
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あわびサンド
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黒あわびカッティング
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あわびサンド
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香りが違います
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先ずはそのままで
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煮鮑
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肝ソースとともに
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肝ソースを良く絡め
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肝ソースに舎利を絡め
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切り出し
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鮪 中トロ
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殻付海胆
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天然鰻
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天然鰻バーガー
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腹上一番 10㌕
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トロ、大トロ
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海胆爆弾
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ガリ
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玉
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放血神経締めの アラの造り
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渡り蟹の甲羅の上に盛込まれた酒肴
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海胆と鮑のジュレ
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真魚鰹の西京焼
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舎利を加えて
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味噌椀
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太陽のタマゴ
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Single malt Komagatake Tsunuki aging
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川亀
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一刀両断
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貴
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泡が肌理細やかな生ビール
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仙介
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セッティング
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次世代に向けて
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店の外観
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『鮨屋界のテーマパーク』を目指されているという北九州市戸畑区にある注目度赤丸急上昇中の『照寿司』さんへ初めて寄せて戴きました。店は最寄りの戸畑駅からタクシーで千円程度の立地にあり距離的には2キロ程の道のりですがタクシーで向かわれることをオススメします。因みに小倉駅からタクシーで向かっても二千円余のようです。幹線通り沿いに目的の『照寿司』さんは店を構えられて居られました。紫色の外壁にくっきりと浮かび上がる『照寿司』の文字。『夢寿司工房』という看板も目に留まります。朱色の暖簾をくぐり専用のエレベータで二階へと上がります。ドアが開いた瞬間にいらっしゃいませ。ようこそお待ちしておりました。と先代の女将さんより鄭重な出迎えをいただき用意されていたカウンター席へと向かいます。今回、用意されていた席は店主の真正面のかぶりつきの特等席でFacebookで日々拝見している三代目店主の『渡邉貴義』氏が満面の笑みで遠路遥々『照寿司』へようこうお出でくだされましたと一礼、目の前のセッティングの膝掛も朱色で赤揃え、席に腰を下ろしいよいよ初めて体験する『渡邉劇場』の開演です。先ずは呑みモノを尋ねられいつものように冷酒を所望。特に品書きらしきものはなくお任せで供された酒は『仙介』という純米大吟醸酒。先付には殻付の『赤海胆』から。甘みが強く美味しい海胆でした。次に供された酒肴は地物の渡り蟹の甲羅を器に見立て渡り蟹の剥き身とカニ味噌の和え物、茹でたての豊前の車海老、再び海胆とフルーツトマトとオクラの盛合せ。ホールを仕切れている黒服の小松マネ―ジャーよりビールは御嫌いですか?と尋ねられ最近、ビールは余り呑まないんですよね。と軽く返答するも隣席の方々が余りにも美味しい美味しいと言ってビールを呑まれているのでグラスで一杯だけ供していただくことに。そして席に置かれたグラスに目を向けますと肌理の細やかな泡立ちの生ビールで見るからに美味しそう、そして口にして思わず自分もこれは美味しい。と発すると場は一気に緊張感が解けた雰囲気へと一転。そして続いての酒肴は八戸の郷土料理の『いちご煮』を彷彿させる『あわび』と『海胆』の冷製。グラスを方に持ち飲み込むように口に運ぶと筆舌に尽くし難い口福感で満たされました。酒肴の波状口劇は更に続き次に供された皿には蒸したての山口県産の一個800㌘超の『黒あわび』と肝ソース。先ずは香りが素晴らしく柔らかく炊かれた鮑はそのまま食べてもとても美味しいものでしたが肝ソースとともに味わうと更に旨味が倍増しました。あわびを食べ終えた後に肝ソースの入っていた硝子の器に鮨舎利が入れられ絡めて味わいます。鮨舎利には『粕酢』が使われており舎利自体に力強さを感じます。酒肴未だ続きます。九州の魚と言ったら『アラ』は欠かせませんが五島列島放血神経〆の30㌕アップの大物の『アラ』の造りが供され今宵の鮪は此れです。とどーんとつけ場に置かれた見事な鮪は165㌕のインド鮪、近海物の本鮪は時期的に良いものがなかなか手に入らぬ時期だけに腹上一番の部分を10㌕程仕入したので先ず味見をどうぞと中トロの部位を二切れ程、細やかな脂のサシと赤身の鉄味が楽しめる鮪でありこれは粕酢の舎利と合せられたら最高の昇華をする身質です。後程、鮨で味わうのが楽しみです。そして鰻ハンターが仕留めたという金串を打たれ焼かれた天然物の鰻の白焼を両手に持っての再登場です。さて、どんな形で供されるのか?ワクワクします。そして店主よれ手渡されたソレは『照寿司』さんのspécialitéのひとつである天然鰻の白焼で『粕酢』を使った舎利を挟み有明産の一番摘みの焼海苔で包んだインパクトの大きい『天然鰻バーガー』と称されるもの。天然物の鰻の味をしっかりと受け止める力強い舎利、パリっとした歯触りで口溶けの良い有明産の海苔、もうこの組合せは最強です。余りにも美味し過ぎて言葉になりません。そして真魚鰹の西京焼の酒肴が供され自分より店主に此処に舎利をと率先して所望。西京焼の美味しさは言うに及ばずですが『粕酢』を使った舎利の相性もドンピシャです。そして此処から、いよいよ鮨へと移行です。最初の一貫目は何が来るのか?と期待を膨らませ待っていると放血神経〆の1.7㌕の天然物の『縞鯵』の二週間熟成物から順に『槍烏賊』の身に二百余りのもの隠し包丁を入れ食感を再構築された口の中で噛まずともトロける食感の『烏賊の海胆巻』、次に供された玄界灘産の『鯖』を使い鶯に見立てた『鯖のウグイス』、梅雨時期で脂の載りが半端ない『梅雨 鰯』、ねっとりと舌に纏わりつく放血神経〆の『甘鯛』に1㌢強の厚みを持たせてた『鮪』の赤身から中トロに掛けての部位のにぎりに『鯵』、『鮪 トロ』、特大サイズの豊後産の『車海老』、『小鰭』、『鮪 赤身』づけと続き、そしてFacebookで良く拝見している信頼を寄せている問山船長さんから直接仕入れられているという照寿司specialの『赤海胆』。その明礬が使われていない大粒の『赤海胆』を五段にも重ねられものが自分の掌の上に置かれ小生が命名した『海胆爆弾』は悶絶級の美味しさ思わず身体を仰け反らします。そして『鮃』に『鮃の縁側』を載せた重ね味のにぎりから後半へ入り『鮪』のトロに蛇腹の大トロの味比べ、そして超特大サイズの『黒あわび』を使い『煮あわび』で舎利を包み込み尚且つ鮑の肝と肝だれが射込まれた『照寿司』さん spécialité 第二弾の『あわびサンド』でとどめを刺された後に口にしっとりとしたスフレ状の『玉』と『味噌汁』、そして口直しの水物には宮崎の超ブランドマンゴーの『太陽のタマゴ』とともに限定2,274本にて生産終了した幻のシングルモルト『Single malt Komagatake Tsunuki aging』の59℃のマルスウイスキー 542/2274をいただいて『渡邉劇場』の終了です。鮨の根幹を成す舎利は『粕酢』を使った嗜好性が強いもの故に好みは大きく分かれそうな気もしますが尤も江戸時代に『粕酢』を使った舎利で魚を握った寿司が『江戸前鮨』の原点と言われていますので、そういった意味では原点回帰と言えるとも思います。実際に店に何度か足を運ばれている友人からも話を伺っておりましたし日々、Facebook上でも拘りの食材等の告知等を拝見しておりましたが、聞くと見るとは大違い。自ら店を訪れ口にした感動値は桁違いに違いました。きっと誰しもが、この経験したことの無い体験型のスタイルにドギモを抜かされることでしょう。画像は口程に物を言う。言葉をあれやこれやと並べ立てるよりも画像をご覧いただいた方がその素晴らしさを納得いただけるかと。北は北海道から南は沖縄まで自分もそれなりの鮨店で今まで鮨を食べてはきましたがこんなにも衝撃を受けた店は後にも先にも全盛期の『寿司一』さんぐらいしか記憶にはありません。いづれにしましても近い内に『照寿司』の名は全国に轟くこととなるでしょう。三代目店主『渡邉貴義』氏。例えは相応しいか否かは別として豊臣秀吉や徳川家康から強い信頼を得た戦国時代の軍師『黒田官兵衛』に相通じるものを感じました。其れは本気で狙うなら『天下を揺るがす男』ということです。既に都内や国内での出張実演依頼や海外からのオファーも次々に入っているようです。エンターテイメント性に長けた『渡邉劇場』を存分に満喫させていただき感無量。尚、當日の模様は『照寿司』さんのFacebookページの6月30日の深夜の投稿に書き記されています。個人的には堀江さんや渡部さんの前に行ってて良かったと思った次第です。https://www.facebook.com/terusushi.tobata/?fref=ts