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大トロの漬け （マグロの出汁の醤油）
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あかいか
とびっこの卵、ゴマ
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漬けマグロ
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漬けマグロ
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大トロ
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大トロ
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あかいか
とびっこの卵、ゴマ
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天草の車海老（お弟子さん）
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天草の車海老（お弟子さん）
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お椀
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〆さばとミョウガ
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〆さばとミョウガ
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帆立（お弟子さん）
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帆立（お弟子さん）
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アラ（お弟子さん）柚子胡椒
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アラ（お弟子さん）柚子胡椒
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太刀魚 梅肉
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太刀魚 梅肉
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大トロの漬け （マグロの出汁の醤油）
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大トロの漬け （マグロの出汁の醤油）
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キス 柚子胡椒
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キス 柚子胡椒
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三種の雲丹の軍艦（山口県安岡赤雲丹、北九州の藍島の赤雲丹、北海道の紫雲丹）
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三種の雲丹の軍艦（山口県安岡赤雲丹、北九州の藍島の赤雲丹、北海道の紫雲丹）
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サザエとオクラ
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サザエとオクラ
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鰹 ポン酢と柚子胡椒 藁とチップで燻した
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鰹 ポン酢と柚子胡椒 藁とチップで燻した
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真鯛と鯛の肝、もみじおろし
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真鯛と鯛の肝、もみじおろし
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海老の頭
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海老の頭
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穴子
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穴子
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トロと海ぶどうの海苔巻き
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トロと海ぶどうの海苔巻き
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トロと海ぶどうの海苔巻き
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トロと海ぶどうの海苔巻き
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玉子
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玉子
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メロン
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メロン
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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
天寿司
【最寄駅】 小倉駅徒歩10分
【金額】4.8万円
【概要】
日本を代表する寿司屋の一つ。お酒を出さない、つまみがほとんどなく、ほぼ寿司のみと言ったことが特徴の一つ。
現時点で食べログawardのGOLDを5年連続で獲得中の名店。
基本的な味付けは、かぼすと塩のみ。
先代から引き継ぎ、芸術へと昇華したその味付けはいたってシンプル「江戸前」ならぬ「九州前」とも呼ばれ、全国から美食家が押し寄せて来る。
大将である「天野 功」氏は、調理師学校卒業後、東京で一年修行したが、『天寿し』を受け継ぐなら、先代の元で学んだ方がいいということで、小倉にもどり修行し、受け継いだ。
天寿しの特徴は、味付けのほかにも、ネタに施す「ひと手間」にあり、江戸前寿司を『引き算』とすると、天寿しの寿司は『足し算』と、大将は言っている。
ほとんどのネタに九州近海でとれたものを使っている。
【メニュー】
●漬けマグロ
●大トロ
●あかいか
とびっこの卵、ゴマ
●天草の車海老（息子）
○お椀
●〆さばとミョウガ
●帆立（息子）
●アラ（息子）柚子胡椒
●太刀魚 梅肉
●大トロの漬け （マグロの出汁の醤油）
●キス 柚子胡椒
●三種の雲丹の軍艦（山口県安岡赤雲丹、北九州の藍島の赤雲丹、北海道の紫雲丹）
●サザエとオクラ
●鰹 ポン酢と柚子胡椒 藁とチップで燻した
●真鯛と鯛の肝、もみじおろし
○お味噌汁
○海老の頭
〇玉子
●穴子
●トロと海ぶどうの海苔巻き
○メロン
【感想】
知人の美食家の方に連れて行ってもらいました！
やっぱり、よくお願いされるそうでwww
その中でも逆に誘っていただき感謝です。
美味しかったし、唯一無二のお寿司だったという印象。
ただ、お寿司の僕の中で絶対的！ってモノではなかったし、つまみがなく、ほぼお寿司のみ、お酒もない。それで、4万円台。
さらに、私は横浜市に在住ですが、飛行機乗ってとかの費用も考えると、もう正直キツイ笑
そう考えると1年に1回行けたら嬉しいなぁって感じですね(そもそも予約取れない笑)
ただ、こう感じるのも江戸前に慣れすぎていて、塩やカボスでの味付けが個人的には慣れていないからなのかも？
あと、大将の握りを食べたい！って来て、お弟子さんである息子さんが何貫か握って下さるのですが、美味しいけど、せっかくだから大将に全部握ってもらいたいなぁというのが感想。
例えば追加はあんまり受け付けて無さそうだけど、追加分を握るのをお弟子さんとかの方が良かったな。
シャリは甘めで優しい感じ。硬さは硬すぎず柔らかすぎずにいい感じ。なんか街寿司のイメージに近い香りかな。
どれも美味しく、そして美しい！
写真を撮ってて楽しかった笑
名物のいかは
●あかいか
とびっこの卵、ゴマ
でとても美しく、美味しい。
全体的に美味しかったけど、抜群だったのは
●大トロの漬け （マグロの出汁の醤油）
これは甘めの醤油だったけど、マグロの出汁を入れると1日2日でダメになっちゃうそうで、他はあまりやらないけど、やってるって言ってたな。
大トロの旨みと脂が、甘めの醤油と絡んで凄かった！
連れてきてくれた方は2貫食べてましたね笑
美味しく素晴らしかったです！
空間も昔からのお寿司屋！地方寿司の最上級！
また、伺える機会があればお願いしたいですね！
ご馳走様でした！