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本玉
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本海松
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鯵
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鮪 中トロ
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玉
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細魚
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墨烏賊
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小鰭
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青柳
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煮蛤
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車海老
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車海老
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小柱
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〆鯖
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鰹
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玉珧
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春子
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本玉 紐
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穴子
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穴子 塩
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干瓢
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鯛
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とり貝
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鯛
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酒器
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鮨 一條
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老舗店と新興勢力と数多の鮨屋さんが軒を連ね犇めく東京で鮨好きの友人達の間で注目をされている店が何軒かありますが東日本橋に店を構えられる『鮨 一條』さんもその中の一軒です。現在は水天宮前に移転された『すぎた』さんが以前『都寿司』の名で営業されていた店を居抜きで引継いだ一條さん。人形町の老舗『六兵衛』さんにて二十有余年もの経験を積んだ一條さんが握るのは王道の江戸前鮨。巷では昼の時間帯に『有料試食的』意味合いで供される参千円台のお決まり鮨のCPが素晴らしいと評されていますが、やはり夜の部に足を運ばねば真価の程は判りません。ということで混み合う昼の時間を避け夜の部の口開客として寄せて戴きました。L字型カウンター席の鮨種の収められた冷蔵ケースの真正面の席に陣を取らせていただき酒肴少な目で握り主体の変則的な『おまかせコース』でお願いしてのスタートです。酒肴に二週間程寝かせているという『鯛』の造り、上身と皮目を湯霜された腹身の部分の食べ比べ、そして肉厚の『とり貝』を『開運』とともに味わい、早速ににぎりへと移行。鮨は『細魚』から順に『墨烏賊』、『小鰭』、『青柳(バカガイ)』、『鯵』、鮪の赤身に中トロ、『煮蛤』に『車海老』、『小柱』、『〆鯖』、『本海松(ホンミル)』、『本玉(アカガイ)』、『鰹』、『玉珧(タイラギ)』、『春子(カスゴ)』、本玉の紐、『穴子』は塩とツメで半々、『玉』、『干瓢巻』の二十貫とひと巻にてひと通り。鮨の根幹を成す舎利は『赤酢』使いで硬めの炊き上げで自分好み。敢えて『海胆』と『いくら』は外して戴き二十貫とひと巻、酒肴とにぎりで全二十三種の種を『一白水成』、『日高見』等の日本酒とともに楽しませて戴きましたが中でも『玉』、『干瓢巻』の味が白眉。最近こんなにも美味しい『玉子のにぎり』や『芝海老の朧』をたっぷり射込まれた干瓢巻を口にした記憶はありません。締め物や煮物等、丁寧な江戸前の仕事を施した種物も手抜かりなく噂に違わぬ美味しい江戸前鮨を供される佳店です。