Located between the Self-Defense Forces and Kurume University Medical Center, along the road towards Aomine Danchi. I visited "Komasa Sushi" in Kurume City, Fukuoka Prefecture. I arrived almost at the same time as the opening at 11:30. It's a local place with a couple who seem to be in their late 60s running the restaurant. I ordered the Nigiri set (1500 yen). The husband quickly started preparing the sushi. The first pieces were Kanpachi and shrimp, both with a good bite. The rice was on the larger side, making it a filling meal. Then came tuna and scallop, which were delicious. The scallop had a firm texture and strong flavor. The meal continued with squid, eel, and sea urchin, all of which were tasty. The husband mentioned that this was the end of the set, which consisted of 7 pieces. I enjoyed chatting with the couple during the meal. I decided to order an additional serving of mackerel and scallop. The scallop was likely from the Seto Inland Sea or imported, as the local ones were not in season. The mackerel was fatty and flavorful, a true delight. The garnishes of green onion and shiso were also well done. The meal cost 2100 yen in total. It was a heartwarming and enjoyable dining experience. I will definitely come back again. My happiness was found here.

Bad friend, Erika's uncle's favorite place, they say. Heading towards Takarauchi, there is a restaurant south of the Ground Self-Defense Force Kurume Camp in Kunimachi. After this, there is no reason to go there unless going to Daibei Ramen. Around 8 pm, feeling hungry, I visited Komasa Sushi to have a hearty meal. The restaurant has a cozy atmosphere with a counter for 6 seats and 2 raised tatami tables, run by a friendly family consisting of the husband, wife, and daughter. When I mentioned being the niece of their uncle, they were even more welcoming. I looked at the menu and made some random requests. Starting with the special nigiri, it included fatty tuna, sea bream, sayori, shrimp, squid, conger eel, tai ragi, and agemaki. The slightly larger shari rice might be due to the residential area? Shrimp, which I often found watery at other places, was steamed at Komasa Sushi, giving it a subtle sweetness and good texture. The Tai ragi and agemaki from Ariake were also impressive for a shellfish lover like me. The futomaki is visually unappealing in this photo, but I love the crispy and sweet futomaki with the flavor of the seaweed. I am satisfied with just futomaki and inari sushi at a sushi restaurant! And chawanmushi too! Recently, inari sushi seems to have disappeared from sushi restaurants because it is labor-intensive and cheap, so it's removed from the menu. Komasa's inari sushi is only drained of oil but takes hours to prepare, resulting in a juicy and flavorful fried taste that I believe is the best in Kurume. Probably...right? I thought I ordered hand-rolled toro tekka because the seaweed flavor was good, but it turned out to be thin rolls. I thought hand-rolled would allow me to taste the seaweed more. Just egg, red miso soup, and chawanmushi. When you put the hot chawanmushi with its wobbly egg into your mouth, the gentle aroma and dashi flavor blend, making you feel blissful. I ordered too much and the alcohol didn't help, so I had the leftovers packed to go. Since Komasa has many local customers, their sushi is all reasonably priced. It was fun hearing stories of their heroic days during the bubble era in the bustling town where they trained. Thank you for the meal. (#^^#)

Located along the Self-Defense Forces base in Takaranaicho, Kurume City, is a sushi restaurant. This long-standing establishment has been in operation for 47 years, with 19 years at its current location (as of August 2014). The cheerful head chef serves sushi with meticulous care at reasonable prices. On a summer day, after visiting the Kurume City Hall, I wandered aimlessly through unfamiliar alleyways for over an hour. Eventually, I found myself near the Self-Defense Forces base, so I decided to explore the area. That's when I stumbled upon this sushi restaurant. Upon entering, I was greeted by the cheerful head chef at the four-tatami entrance. It seemed to be run by an elderly couple. The counter and the surroundings were slightly worn but neatly organized, giving off a sense of cleanliness. I ordered a small bottle of Hanamaki sake (honjozo) and an assorted sashimi plate. The sashimi consisted of flounder and tuna. The flounder that day was firm, so it was sliced thinner than usual. It was served with wasabi for dipping and pickled ginger mixed with soy sauce. Since the nigiri was affordable (even the premium option was only 2,300 yen), I decided to try that as well. I started with spear squid and fatty tuna. The rice was slightly larger in size and on the softer side. It was easy to pick up and mold around the fish. Despite the larger rice portion, the fish toppings were generous. The sea urchin was also generously served, and the meal ended with steamed shrimp, which was a unique choice. I also received a small complimentary dish of homemade pickled mackerel. The mackerel wrapped in shallots and daikon was a delightful way to end the meal. It was just right for the summer season. Although I found the head chef's attire of a GUNZE-like shirt and white hat slightly distracting, I thoroughly enjoyed my comfortable sushi experience. It was definitely worth the walk. As I left the restaurant, a bus conveniently appeared, making my journey back home easy. Although I spotted another intriguing restaurant along the way, I decided to save it for another visit.