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Businiess name:
Sushi Sasabune
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Review by:
citysearch c.
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Review content:
I think Sasabune is the best sushi, but that is mere opinion. You decide yourself if you like it. However, if you are a food-o-phile and you throw away excessive amounts of money every year just to experience the ?art? that underlies a cuisine, if food goes beyond flavor and presentation -- if knowing the sources of ingredients and analyzing a chef's reasoning during preparation each individual dish turns your crank -- then Sasabune is the sushi place for you. This place is one of a few that approaches sushi as a creative and expressionistic opportunity rather than merely as a craft of making tasty food. I am talking about the way Sasabune picks ingredients, treats and prepares each item, and focuses almost entirely on creating a wild and dazzling experience for your tastebuds.\r
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If you are not busy analyzing every bite with an equally fanatic sushi friend, the Master Nobu will gladly discuss his sushi philosophy with you if business is slow. In addition to the fish being fresher at lunch, the ability to talk with a true sushi master makes lunch the absolute best time to eat here. You might find out why Nobu ""relaxes"" his sweet shimp for a day before serving them. Or you might find out why he serves his rice both in a fluffy and warm ball rather than as a cold and firm ball one usually finds elsewhere. Or you might discover why he serves the dishes in the order he does for the chef special, or just how special their thin and crispy nori is, or that the wasabi here is hand grated fresh every morning...Nobu's attention to detail is endless and you need to be really ?into? sushi to fully appreciate how much of a philosophy there is behind Sasabune sushi.\r
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As a side note, those upset by Sasabune being closed on the weekend, that's simply because the fishermen don't work the weekends and Nobu won't serve fish less than a few hours old. Sasabune has never been open on the weekends; it's not a sign of their success, it is a sign of dedication to their cuisine.
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