I've been a loyal customer of Sushi Sasabune ever since they were in the little house in Sawtelle. Sasabune does not serve California roll nor spicy tuna roll. So if you're expecting the ""usual"" rolls that you are accustomed to, then Sasabune is not the right place for you.\r
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Sasabune is open only from Monday to Friday for lunch and dinner. They are closed on weekends. This is in itself is an indication that Sasabune is a good sushi place. They're doing so well that they are closed on weekends when other Japanese/Sushi establishments are open. The chef only serves the best and freshest fish every single day. Therefore, since the fish market is closed on weekends, then the restaurant is closed on weekends. The chef does not buy fresh fish and store them in his freezer for the weekend.\r
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The servers would normally ask you if you want the Chef's Special, ""Omakase"". I would highly recommend the Chef's special. Of course, you always have the option of asking for their list. There are two kinds of Chef's special: Japense Omakase and they have the regular (American version) Omakase. The Japanese Omakase is a little bit more in cost but you get more selections such as uni, oysters and sweet shrimp.\r
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The rice is served warm ""Edo style"". This allows you to taste the flavor of the rice instead of being served cold rice. Since the rice is warm, it has a tendency to break up a little bit. The proportion of rice:fish is done well since the fish is always a lot bigger than the rice. You are in the wrong sushi place if your sushi has a substantial amount of rice in comparison to the size of your fish.\r
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I HIGHLY RECOMMEND Sasabune to everyone. Don't forget (for non aficionados) that sushi was not made to use just with your chopsticks. Have fun, relax and use your fingers! \r
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Pros: Freshness of Fish, new location, parking
Cons: People who have Americanized taste for sushi
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