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蟹 蟹味噌のせ
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真鯵
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小鰭
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本鮪トロ
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〆鯖
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金目鯛
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赤貝
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赤貝 紐
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ボタン海老
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本鮪トロ
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小鰭
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海胆
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穴子
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筋胡巻
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玉
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くもこ松前焼
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造り盛込み
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造り盛込み
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北寄貝 紐
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茶ぶり海鼠酢、烏賊鱈子塗し、白身魚の揚物、梅貝
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茶ぶり海鼠酢、烏賊鱈子塗し、白身魚の揚物、梅貝
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佐藤 企
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酒器
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田酒
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酒器
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亀吉
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豊盃 レインボーボトル
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生ビール
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茶
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店内の雰囲気
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店の外観
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青森のフレンチレストラン『Evie』の佐藤シェフからオススメいただいていた『福寿司』さんへ初めて寄せていただきました。店は青森駅から青い森鉄道線利用で2駅7分足らず市街地から離れたベッドタウンの東青森駅から徒歩7~8分の場所に立派な大箱の店舗が構えられておりました。用意されていた席はカウンターの店主の三ツ谷秀貴さんの真ん前の上席、つけ場には二人の職人さんが立たれていました。先ずは生ビールで渇ききった喉を潤しデフォルトで供されるつきだしには茶ぶり『海鼠(ナマコ)』の酢の物に『烏賊(イカ)』の『鱈子(タラコ)』塗しに白身魚の揚げ物に『梅貝(バイガイ)』の煮貝の四点盛のビールが進む酒肴からスタート。その後に取り敢えずお任せの造りの盛込みににぎりという三ツ谷店主お任せのコース。造りには軽く酢洗いされた『真鯵(マアジ)』に『間八(カンパチ)』、『鮪(マグロ)』の中トロ、『赤貝(アカガイ)』に『活あわび』に『ボタン海老』。なめろう風の『鯵(アジ)』に『活蛸(カツダコ)』の八点盛。中でも『活あわび』に『ボタン海老』が白眉。日本酒は福寿司さんに二本だけ入荷したという『豊盃』の純米大吟醸レインボーラベルからスタートし三ツ谷店主オススメの十和田の『佐藤 企』の特別純米酒へとスイッチ。隣席の御常連に供された『北寄貝(ホッキガイ)』の紐を焼いたものなどを御裾分けいただき青森でも『袖触れ合うも多生の縁』の楽しき時間。酒肴の『くもこの松前焼』を間に挟み頃合い宜しくにぎりへと移行。皮目がぴかぴかに輝く『〆鯖(シメサバ)』に目が留まり一貫めは『〆鯖(シメサバ)』を所望。絶妙な締め加減だったことと『煮切り』をひいて供されたことに想定外の嬉しさが加味されて二貫めからは完全にお任せで。柚子香る『金目鯛(キンメダイ)』、剥きたての本玉に飾り包丁が入れられ食感を調整された厚みのある『赤貝(アカガイ)』、ぷりっぷり感と甘みが同時に楽しめる『ボタン海老』は塩で供され『本鮪(ホンマグロ)』の蛇腹(ジャバラ)のトロと繋がれました。本鮪のトロの味の余韻に浸り前半は終了です。後半は『小鰭(コハダ)』から北海道産の『バフン海胆(ウニ)』、ミルフィーユ仕立ての『真鯵(マアジ)』にズワイガニの蟹味噌載せ、『穴子(アナゴ)』、『玉(ギョク)』、『筋胡巻(スジキュウマキ)』にてひと通り。追加にて『〆鯖(シメサバ)』、『小鰭(コハダ)』、『赤貝 紐(アカガイヒモ)』、『煮穴子(ニアナゴ)』。にぎりとともに『田酒』に『亀吉』と青森を代表する地酒と会話のキャッチボールで満たされた三時間超の楽しき時間。店主の三ツ谷さんとは実は13〜14年前に自分は某寿司店でお逢いして以来の二度目です。銀座の鮨店で研鑽を積まれた腕は『〆もの』を口にすると一目瞭然です。鮨の根幹を成す舎利シャリは場所柄もあり万人受けするであろう酢と塩の加減のものでしたが噂に違わぬ美味しい鮨でした。青森で美味しい鮨と言いますと個人的には『寿司一』さんと『吉野鮨』さんの二軒でしたが選択肢のひとつに『福寿司』さんが増えたことは実にうれしい限り。