Sasabune

Sasabune Restaurant Review:

Chef Kenji Takahashi knows how to present sushi, and he knows the order in which it should be eaten and whether it should be dipped into a sauce or not. To his devotees, the 40-seat Sasabune is a shrine where diners talk in hushed, reverent tones about each dish. The 10-seat sushi bar is the place to sit, allowing interaction with the master and his sous chefs. A high staff-to-guest ratio ensures quickness and assistance with the selection of sakés or beers. The multi-course procession begins with a plate of four slices of Canadian tuna set in a small puddle of homemade ponzu sauce. After that, the sushi symphony depends on what has just arrived at market. On any given day it could be mackerel from Spain, hamachi from Japan, oysters from Seattle or horse mackerel from Greece. All are served on warm rice. At the end, you’re allowed to supplement with your own choices. Prices start from about $90 and soar depending on your add-ons. Note the admonishing signs, “No California rolls, no spicy tuna, today’s special: trust me.” They say it all.