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Sasebune

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Went last night ordered Omakase with Chef NOBI.
Cost approx 55-ea
Better overall than anything we've had recently at Sushi Zo, Kirko, or Mori and less expensive also.

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  1. I know I will get flamed for this, but Sasabune (alone with Ike in Hollywood) are my two favorite sushi joints in LA.

    Bar none.

    1 Reply
    1. re: ipsedixit

      Ike - No! Consider yourself "flamed"!!

    2. Why? I haven't been to either but friends keep saying to go to Sasabune...

      1. Personally I think Sasabune is overrated. It's like a factory - churning out the same omakase to everyone. The waitresses take your plate away just as you're taking the last bite, and drop another one in front of you. There's no enjoyment in being rushed like that, and quite frankly, their fish is fresh but that's not hard to find in LA.

        3 Replies
        1. re: Clare K

          Clare, my post says to have Chef Nobi at the bar serve you Omakase, no one else is serving you.
          Yesterday nothing was rushed , every piece of fish was perfect(way above the normal quality level at most sushi bars).

          1. re: russkar

            hey russ, how do we do that?

            1. re: kevin

              Request NOBI and the rest is easy. Some of the best Sushi in LA.

        2. Sasabune is hands down my favorite sushi joint in town. One thing I really appreciate is actually ordering ala carte items. I usually get two of those awesome crab rolls, an order of the iced toro, albacore with sweet sauce and a few other pieces. Turns out to be less than the omakase (about $35) usually and I get exactly what I want and no one ever gives me a hard time about it (unlike Nozawa). The quality of the fish they serve is really great, and I love that the new space is large and one doesn't feel too cramped.

          1. 55 per, that's not bad,

            someone said before they do an american omakase here, and a more interesting japanese omakase?

            i thought sasabune had gone severly downhall?

            the big question, thoug, better than nozawa???

            6 Replies
            1. re: kevin

              On Par Fishwise with less attitude.

              1. re: russkar

                I disagree.

                I think the sashimi at Sasabune is much better than the stuff at Nozawa.

                1. re: ipsedixit

                  Concur , because Nozawa doesn't actually do Sashimi other than the pitiful Ahi with Ponzu he starts with?

                  1. re: russkar

                    Not necessarily true. At the bar (either omakase or otherwise), I've had sashimi straight up, unadulterated with ponzu, or a whiff of the blow torch, or anything else for that matter.

                    1. re: ipsedixit

                      At Nozawa??
                      BTW I agreed with you about Sasebune's Sashimi being better than Nozawa's.

                      1. re: russkar

                        russ, i've never seen any other sashimi at nozawa other than the standard baby tuna sashimi in a huge puddle of ponzu with chopped scallions in the bowl. i enjoy it, but yeah it's not exactly fine sashimi.

                        i'll have to try sasabune with nobi, do they allow you to wait if his section is already full, i would'nt want to spend hard earned dough un a faltering trainee.

            2. Sasabubne, Nozawa, exactly the same technique. The fish is NOT fresher or better quality, it is heavily brined before being prepared. It is the same fish that is served in any other decent sushi restaurant and it all comes from downtown LA (usually International Marine)
              The fish tastes good and if you like this technique great, but it's not because it is fresher.

              4 Replies
              1. re: cls

                I Purchase Fish at International Marine twice a week, I've been a customer for 15 years and I can assure you the quality of the fish most sushi bars purchase there is not the same. I see Nozawa at 6a and Nobi around the same time Wed or Thur. Everyone else shows up latter. There is only a small amount of Superior Fish available nowdays and these guys get most of it! Hiro Urasawa shows up around 9a and picks up his already "Picked" (early in the morning) fish.
                There are a handful of other Sushi bars who pay the Premium Prices for the BEST Fish which is Very Limited! Most of the 734 LA Sushi Bars just have their Fish delivered and don't pick it out themselves.

                1. re: russkar

                  This is really interesting to learn. Are you saying that you feel the only places/chefs in LA that have access to the top quality fish available here are --
                  Nozawa
                  Nobi from Sasabune and
                  Hiro Urasawa?

                  Everywhere else has the next tier of fish selected for them?!

                  1. re: Maxmillion

                    Max,
                    No, there are other Sushi Bars who buy Premium Fish but the selection is so small only a few Sushi Bars get them. Some of the others that come to mind are Kiriko, Mori, Hiko, Ansebo, Wa ,Sushi Gen. I've been in my share of arguements over the years with some of the Chef's over a particular"high quality" Fish.
                    Last week a 800 lb Blue Fin came in IMP and was scooped up by MASA, NY. I also buy from LA FISH and True World. Huge demand and little product creates a real problem and it's going to get worse!

                  2. re: russkar

                    russ, you are very correct. i remember when i used to go to WaSa in Irvine and the Bluffs, the chef used to have the fish delivered to his restaurant, he still got it from IMP and true world foods.

                2. Sasabubne, Nozawa, exactly the same technique. The fish is NOT fresher or better quality, it is heavily brined before being prepared. It is the same fish that is served in any other decent sushi restaurant and it all comes from downtown LA (usually International Marine)
                  The fish tastes good and if you like this technique great, but it's not because it is fresher.

                  1. thanks for the illuminating info

                    and yeah, I watched the BBC World news report on the dwindling fish supplies, worldwide. Truly scary.

                    1 Reply
                    1. re: Maxmillion

                      Even as we speak the Big Bluefin(wild) is almost a rarity, used to be readily available. Overfishing , Bigger demand, Pollution.

                    2. I absolutely love sasabune. I use to sit with Kenji, but he moved to NY and is opening up a sasabune in NY, I think grand opening is in a couple of weeks, my friends and I told him we would go visit his restaurant in NY.
                      Now we sit with Hiroki, all the chefs there are great and I go so often they all know me by now, my friends and I were calculating the amount of money we spend at sasabune a year and it comes close to 7000 a year almost. But I still love it.
                      Scary to think we have limited amount of fish supplies left in the world. I would think they would be able to raise new fish in a fish farm or something, or does it not work that way?

                      1. Well, there are instances where dwindling fish stocks were replenished fairly rapidly, permitted the right conditions, so I don't think it's all doom and gloom.