Omakase at it’s best. That’s the best way of describing Sasabune. With no menu, you go by their “Trust Me” motto and eat whatever is served that day because, simply put, that’s the best. To go along with our meal, we ordered a dry sake with lots of floral notes. Delicious as well. Overall, the meal at Sasabune alone was worth the trip to Los Angeles. I would be very interested in trying out the other Sasabune locations in Hawaii and New York to see how they match up against LA. It’s hard to say much about the sushi except that it was awesome, so I’ll just leave you with some pictures and comments.

Spanish mackerel. Each piece was tender and not at all fishy in taste.

Pen shell clam. This was surprisingly not chewy and had more of a substantial bite and texture to it.

Bonito in sweet sauce.

Tuna and toro (fatty tuna). These were super tender and even better with the warm rice.

Halibut and New Zealand red snapper. No soy sauce on the halibut, but yes with the snapper.

Oysters and clam: New Zealand (left), Cherrystone (middle), Shiraku (right). The New Zealand oyster was baked, the Cherrystone clam was paired with mushrooms , and the Japanese Shiraku had a really fresh texture to it that tasted just like you had just pulled it right out of the ocean.

Japanese hamachi yellowtail and Scottish salmon. The hamachi had a little citrus twist to it.

Smoked oyster and amaebi from Santa Barbara. No soy sauce for the oyster as it already had unagi sauce, which gave it a smokey sweet flavor. The amaebi (sweet shrimp) was the largest that I had ever come across. It was still creamy and buttery in taste, with an almost silky texture.

Fried amaebi. Who doesn’t like fried shrimp?!

Giant clam from Santa Barbara and orange clam from Boston. The giant clam had a stronger chewier texture to it, while the orange clam had a citrusy lemony garnish.

Uni from the waters between San Diego and San Catalina and ikara. The uni was creamy and, no joke, just melted in your mouth it was so delicious and sweet. The ikara was fresh as mouthful burst with sweet and  salty juices, not like the typical over-salty imitation ones.

Unagi (eel) from Japan. The texture was so soft and warm that it was like a small bundle of joy sprinkled with sesame.

Finally, a meaty and sweet blue crab roll.

If I were to leave you with something, it would be 3 simple steps to achieve happiness:
Step 1. Walk into Sasabune
Step 2. Sit down at the bar
Step 3. Start eating some of the best and freshest sushi, personally handed directly to you by the chef, as he prepares your next dish right in front of you.