ABOUT NIKAKU

 

江戸前鮨 二鶴のスタートは先代店主が小倉北区足立でお店をはじめた昭和40年ごろに遡ります。先代が守ってきたお店を現在の店主船橋節男が受け継いだのは2002年（平成14年）、東京での長きにわたる修行で得た技術と知識をもとに赤酢と塩だけで仕上げたさっぱりとしたシャリに、地元北九州近海をはじめとしたこの土地ならではの良いネタをあわせる二鶴の鮨が誕生しました。2014年（平成26年）には「ミシュランガイド福岡・佐賀」では北九州市内唯一の二つ星を獲得。

Edomaezushi Nikaku goes back to around 1965, when its owner at the time opened the shop in Adachi, Kokura Kita ward. The current owner, Setsuo Funabashi, inherited the shop in 2002 after it had been carefully maintained over the past several decades. By combining sushi rice made simply using red vinegar and salt, a technique he acquired during years of apprenticeship in Tokyo, with superb toppings that could only come from the area, including the coastal waters of his hometown Kitakyushu, Nikaku sushi was born. In 2014, it became the only restaurant in Kitakyushu city to earn two stars in the Michelin Guide: Fukuoka/Saga.

ABOUT CHEF

 
 
1970年、福岡県北九州市生まれ。創業50年の鮨店の三代目。20才で東京の老舗鮨の老舗にて、江戸前鮨の基礎を学ぶ。江戸前の味と技に傾倒し、研鑽を積む。12年の修業を経て、2002年に帰郷。同年に【江戸前鮨 二鶴】を開店。地魚を使った九州ならではの江戸前鮨を追求し、「赤酢」と「塩」のみでつくられるシャリで米の甘みや魚の美味しさに寄り添う、引き算の美学を大切にした仕事を心がけています。
I was born in 1970 in Kitakyushu City, Fukuoka Prefecture. My sushi restaurant has been in business for 50 years and spans three generations. When I was 20 years old, I learned the basics of Edo-style sushi at a well-established sushi restaurant in Tokyo. I admired the flavor and technique of Edo-style sushi and devoted myself to mastering it. After completing 12 years of training, I returned home in 2002. That same year, I opened Edomaezushi Nikaku. I aim to use local fish to make Edo-style sushi that is unique to the Kyushu region, and by using sushi rice made only with red vinegar and salt, I aim to marry the sweetness of the rice and the beautiful taste of the fish. I put my heart into my work and stress the beauty of simplicity.

CONCEPT

米

数ある品種の中から、鮨にあう米を選ぶところから 二鶴の鮨ははじまります。 

RICE

I choose the rice that should be perfect for Sushi among many varieties. That is where our Sushi begins.

赤酢と塩

先人たちにより培われてきた「伝統の仕事」を受け継ぎ、シャリの味付けを赤酢と塩のみでおこないます。特に味の要となる赤酢は、既製品を混ぜて調合するのではなく、当店オリジナルブレンドを醸造するところまでこだわっています。

RED VINEGAR & SALT

I flavor Shari (Sushi rice) only with red vinegar and salt. That is how past masters did it; the traditional work that I have taken over. We use our original recipe vinegar specially brewed by the local expert.

シャリ

赤酢と塩のみのシンプルなシャリだからこそお米の甘さ、魚の旨さを味わうことができます。

SHARI (the vinegar rice)

As simple as Shari can be, only with red vinegar and salt, the sweetness of rice and the delicious flavor of fish can be truly appreciated. 

ネタ 〜仕事〜

素材と対話し、素材本来の旨さを引き出すそれが二鶴の「仕事」です。

NETA (ingredients ) ~JOB~

I work with ingredients as if I interact with them to bring out their original flavor in themselves. That is the job that I specialize in. 

握り 〜醸成〜

ネタとシャリの個性を歩み寄らせ醸成させます。

NIGIRI ~FERMENTATION~

I let Neta and Shari work it out till they are fearmented and settled.
 

The Origin of Sushi
People used to pickle fish to preserve it because they didn’t have cold storage.However,  in the Edo period, sushi chief  started using fresh fish instead of pickled fish. They put raw fish slices or shellfish on top of small vinegared rice balls which were rolled by hand. This is called “ nigiri-zushi” typically known as “sushi” in Japan and all over the world. I believe the excellence of Edomae-sushi is creating the new culture to make the fermentation of rice and fish together by holding them in a few seconds.

 

鮨 〜旬を味わう〜

四季折々の旨さをシャリと共に味わうことでうまれる味の一体感をお楽しみください。

SUSHI to enjoy the season

Please enjoy various seasonal flavors and tastes united together with Shari.