top_001.jpg top_002_2.jpg top_003.jpg top_004.jpg top_005.jpg top_006.jpg top_007.jpg top_009.jpg top_008.jpg top_010.jpg top_011.jpg top_012.jpg

Edomae Sushi Nikaku

江戸前鮨 二鶴
九州の玄関口、関門海峡小倉から
お届けする鮨の追究
Pursuing Sushi in Kokura, the Gateway to Kyushu

Concept

コンセプト
【鮮度×伝統】
関門海峡・小倉に集まる
鮨種の「鮮度」と
江戸前鮨「伝統の技」の相乗
Freshness & Tradition
We combine traditional Edomae techniques with
the freshness of seafood caught in the Kanmon Straits.

KYUSHU MERROIR

九州メロワール
【伝統江戸前鮨の復興と継承】
200年前、江戸の町が持つ潜在力と
江戸の人々の
「美味しい鮨が食べたい」との
思いから誕生した江戸前鮨。
その復興と継承の場所として選んだ関門海峡・小倉。
江戸前鮨 二鶴は関門海峡・小倉の
鮨種はもちろん、赤酢・醤油・塩等
九州がもつ無限の可能性を調和し、
この地ならではの鮨の味を
究めるべく取り組みを
「九州メロワール」と名付けます。
KYUSHU MERROIR
Reviving and Carrying On Traditional Edomae Sushi Edomae sushi was born 200 years ago out of the potential of the city of Edo and people's desire to eat delicious sushi.
We chose Kokura, a city on the coast of the Kanmon Straits, as the place to revive and carry on the tradition.
Edomae Sushi Nikaku respects the quality ingredients of Kyushu, such as seafood from the Kanmon Straits, red vinegar, soy sauce, and salt. We call our effort "Kyushu Merroir" in order to pursue the taste of sushi that is unique to this region.
【伝統江戸前鮨の復興と継承】
200年前、江戸の町が持つ潜在力と江戸の人々の「美味しい鮨が食べたい」との思いから誕生した江戸前鮨。その復興と継承の場所として選んだ関門海峡・小倉。江戸前鮨 二鶴は関門海峡・小倉の鮨種はもちろん、赤酢・醤油・塩等九州がもつ無限の可能性を調和し、この地ならではの鮨の味を究めるべく取り組みを「九州メロワール」と名付けます。
KYUSHU MERROIR
Reviving and Carrying On Traditional Edomae Sushi Edomae sushi was born 200 years ago out of the potential of the city of Edo and people's desire to eat delicious sushi.
We chose Kokura, a city on the coast of the Kanmon Straits, as the place to revive and carry on the tradition.
Edomae Sushi Nikaku respects the quality ingredients of Kyushu, such as seafood from the Kanmon Straits, red vinegar, soy sauce, and salt. We call our effort "Kyushu Merroir" in order to pursue the taste of sushi that is unique to this region.

ABOUT CHEF

店主 舩橋節男について
 
1970年生まれ、創業60年の鮨店の三代目
1990年、東京に修行に出て伝統江戸前鮨に出会う
2002年、実家の「二鶴寿司」を「江戸前鮨 二鶴」に改名し代替わりする
2014年、2019年「ミシュランガイド福岡」で2つ星の評価を得る
2021年 ゴエミヨで「地方における伝統江戸前鮨の先駆者」と評される
 
The third generation of a 60-year-old sushi restaurant, Setsuo Funahashi was born in 1970.
In 1990, he was introduced to traditional Edomae sushi in Tokyo, where he trained.
In 2002, he took over his family's sushi restaurant and renamed it Edomae Sushi Nikaku.
In 2014 and 2019, Nikaku was awarded two stars in the Michelin Guide Fukuoka.
In 2021, Nikaku was recognized by Gault & Millau as a pioneer of traditional Edomae sushi in the Kyushu region.
 
1970年生まれ、創業60年の鮨店の三代目
1990年、東京に修行に出て伝統江戸前鮨に出会う
2002年、実家の「二鶴寿司」を「江戸前鮨 二鶴」に改名し代替わりする
2014年、2019年「ミシュランガイド福岡」で2つ星の評価を得る
2021年 ゴエミヨで「地方における伝統江戸前鮨の先駆者」と評される
 
The third generation of a 60-year-old sushi restaurant, Setsuo Funahashi was born in 1970.
In 1990, he was introduced to traditional Edomae sushi in Tokyo, where he trained.
In 2002, he took over his family's sushi restaurant and renamed it Edomae Sushi Nikaku.
In 2014 and 2019, Nikaku was awarded two stars in the Michelin Guide Fukuoka.
In 2021, Nikaku was recognized by Gault & Millau as a pioneer of traditional Edomae sushi in the Kyushu region.

Artisanship

職人の仕事

江戸前鮨誕生について

 
江戸前鮨「握り鮨」は今から約200年前、江戸の町(今の東京)で誕生しました。当時の魚河岸(今の新橋)には東京湾で採れた鮮度の良い魚がたくさん集まりました。その鮮度の良い魚をより美味しく食べる調理方法として江戸前鮨「握り鮨」は誕生しました。 
 
江戸前鮨は、それまでのすしの調理方法「圧す・漬ける」から「握り」に進化する事でさらに美味しくなりました。江戸前鮨「握り鮨」にとって「握り」という調理方法はとても重要です。「握り」はすしの味を左右します。 
 

About the Birth of Edo-style Sushi


Edo-style sushi, known as "nigiri sushi," was born approximately 200 years ago in the town of Edo (present-day Tokyo). During that time, the fish market (now known as Shinbashi) was abundant with fresh fish caught in Tokyo Bay. To enhance the flavor of this fresh fish, Edo-style sushi "nigiri sushi" was created as a method of preparation.

Edo-style sushi evolved from the previous sushi preparation methods of "pressing and marinating" to the method of "nigiri" or hand-pressing, which made it even more delicious. For Edo-style sushi "nigiri sushi," the technique of "nigiri" is of utmost importance, as it significantly influences the taste of sushi.
 

本手返しについて

 
美味しいすしを握るのに重要な技「本手返し」。これは私が師匠から教えて頂いた伝統的な握り方です。「本手返し」は一般的な「小手返し」や「縦返し」に比べ手数が多く複雑な動きをするのですが、「本手返し」で握ると理想的なすしが握れます。その手順を振り返ると、これほど理に叶っている握り方は他にはなく、改めて先人たちの技術の高さに感銘を受けます。「二鶴」は「本手返し」でひとつひとつ丁寧に鮨を握ります。 
 

About Hon-te Gaeshi (Traditional Nigiri Technique)


A crucial technique for crafting delicious sushi is "Hon-te Gaeshi," a traditional method I learned from my mentor. "Hon-te Gaeshi" involves more steps and intricate movements compared to the common "Kote Gaeshi" or "Tate Gaeshi" techniques, but it results in the ideal form of sushi. Reflecting on the process, there is no other method as well-reasoned as "hon-tegaeshi." At "Nikaku," we carefully prepare each piece of sushi using the "Hon-te Gaeshi" technique.
 

塩梅について

「塩梅」とは料理用語のひとつです。塩は塩加減、梅は酢加減。この塩と酢のバランスが良い時に「塩梅」がいいとなります。「塩梅」のいい料理は素材の味を引き立たせます。「塩梅」は絶妙なバランスの上で成り立ちます。 美味しいすしを握るには、この「塩梅」がとても重要です。「二鶴」は伝統を重んじ酢飯を塩と酢で味付けします。 

About "AnBai" (Balancing Flavors)

"AnBai" is a term used in the culinary world. "An" refers to the level of saltiness, while "Bai" refers to the level of sourness or vinegar. When there is a harmonious balance of salt and vinegar, it is described as having good "AnBai." A well-balanced "AnBai" enhances the flavors of the ingredients and is crucial for creating delicious sushi. Achieving this delicate balance is highly important in sushi preparation. At "Nikaku," we deeply respect tradition and season our rice with both salt and vinegar to ensure the perfect "AnBai."
 

酢飯 シャリについて

江戸前鮨「握りすし」にとって酢飯「シャリ」は最も重要な要素です。伝統の製法「塩と酢」で味つけた「塩梅の良いシャリ」で鮨を握ると、鮨種と酢飯のマリアージュが生まれます。これは江戸前鮨「握りすし」の醍醐味であります。「二鶴」はこの伝統の製法から生まれる江戸前鮨「握りすし」をより多くの方に味わって頂きたいと願いこの地で鮨を握ります。 
 

About Shari (Seasoned Rice) in Edo-style Sushi


For Edo-style sushi "nigiri sushi," the seasoned rice or "shari" is the most crucial component. When sushi is crafted using rice seasoned with the traditional method of "salt and vinegar," it creates a harmonious blend between the sushi topping and the rice. This is the essence of Edo-style sushi "nigiri sushi." "Nikaku" wishes to share the Edo-style sushi born from this traditional method with as many people as possible in this region.