I have dined at Sasabune for at least seven years so my opinions are highly biased! It is important to understand Nobi's style to enjoy and appreciate fully his sushi. I think many people are quick to criticize just because his sushi is served differently from traditional ways(warm rice, sauces). For me, it is the combination of texture and flavor of the fish. When the quality of the fish is supreme, you don't need strongly flavored rice, wasabi, etc. (I gather those were used to preserve quality without refrigeration, which is no longer of issue). The soft warm rice also complements the delicate texture of the fish. Sasabune and Noizawa are the only places I know of that serves one sushi dish at a time, meaning no large platters with five orders on them. And no takeout. That's understanding their dedication to freshness.
Pros: Best sushi, Easy parking
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