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ヤリイカに昆布森のウニをのせて。
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トラフグにもみじおろし。ほんのりゆずの風味。
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ヒラメの昆布締めにヒラメの肝の湯引きをのせて。
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カワハギの湯引きにカワハギの肝をのせて。
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マグロ赤身の煎り酒づけ。
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マグロ赤身づけ。
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マグロトロ。
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コハダ。熊本有明産のものを築地から逆輸入。
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長崎の五島サバ。
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宍道湖のシジミスープ。
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車エビの鹿の子。一口で食べやすく味が均等になる握り方。
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韓国の赤貝。
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北海道昆布森のうに。
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マグロのづけと中落ち巻き。海苔は柳川でとれたものを東京大森で仕上げたもの。
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おさむ特製いなり寿司。わさびと黒ごまが入ってます。
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対馬の穴子。塩と塩水で。
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ショウガ。
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デザート。
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玄界のヤリイカ。塩とだいだいの果汁で。酸味がちょうどいい。
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玄海の夏ふぐ。
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カワハギ。ご飯には肝が混ぜ込んであります！濃厚～♪
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甘いガリと塩漬けのガリ。
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昼から一番搾り入りまーす。
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途中でシジミのスープ。そこにはシジミがたくさん沈んでます。
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鯛の昆布締め。ご飯には赤雲丹が混ぜ込んであります。〆具合もバッチリ！
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さより。
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まぐろづけ。
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とろ。
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有明のコハダ。手に入りにくくて築地から逆輸入したそう。
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鰆。軽く炙ってあり、ふっくら♪美味しい！
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車海老。
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赤貝。
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山口酒造の庭のうぐいす濁り梅酒。
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唐津の赤雲丹。
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いなり寿司。
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ネギトロ。海苔がスゴイ！
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貝割れ昆布締め。
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デザート梅ゼリー。
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北海道のまつぶ貝。
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サラダ。カキ、山芋、トマト、蟹、キュウリ。
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本日の雲丹は北海道産。濃厚！！
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湯葉の雲丹乗せ。
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下関のトラフグ刺しと皮。
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くじら、カット前。
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くじらの「うね」。
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シジミエキス！濃厚！
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ふぐ出汁のおじや。
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がり。塊と薄切りの両方。
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やりいか。
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鯛の昆布締め。
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ふぐ。上はあん肝。
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あら。
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づけ。
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トロ。
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コハダ。
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五島の鯖。
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赤貝。
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車海老。
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雲丹です、素晴らしい磯の香り！
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穴子白焼き。柔らかい・・・！
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ネギトロ巻き。なんだこのアングルは（笑）
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名物のいなり寿司。美味しいです・・・！
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貝割れのお浸しの握り。しゃきしゃきした歯ごたえがたまりません。
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デザートの甘夏ゼリー。
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珍しい赤星ラガー。
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鍋島。グラスがイイ！！
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おさむさんオリジナルのお酒。庭のうぐいすの山口酒造場につくってもらったそう。
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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
天神からバスで30分ほどの静かなエリアにある鮨おさむ。
かなり行きにくい場所にありながらも、全国の鮨好きを惹きつけてやまない。
大将の武藤さんの常に謙虚に学び続ける姿勢が素晴らしく、
かれこれ2年ぶりの訪問となったが、やはりまた進化していた。
夜のおまかせ15,000円。
最近は破格のランチ5,000円（日のみ）だったが、夜はつまみもいただけるので酒飲みにはたまらない。
この日は夏野菜を使ったサラダ、最近は女性客が増えているから野菜も取り入れてみたとのこと。
このサラダもしかりだが、蒸し鮑、鱧のお椀など1品1品が寿司屋のレベルを遥かに超えた料理に仕上がっている。
脂のりの良いトロはスジっぽさをなくすために2週間寝かせ、塊のまま焼き上げる。
4年ものの静岡のわさびをたっぷりとのせて頂くとたまらない旨さ。
このつまみの流れで酒がぐいぐい進んでしまう。
握りは繊細で丁寧な仕事、握る姿まで美しい。
コハダや車エビなど、ひとくちで食べたときに味が均質になるように配慮した握りは、
おさむさんならではのスタイル。こういう気配りが好きなんだよね。
づけとトロのミルフィーユ、鯵、赤ウニがこの日ぐっときた握り。
最後の名物いなり寿司を頂くと、ああおさむさんにきたんだな〜と感慨深い。
福岡らしい出汁をたっぷり蓄えたお揚げでご飯を巻くという独特のスタイルで大好きな1品。
久しぶりのおさむさんを堪能でき大満足♪やはりここは素晴らしい！