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sasabune

we sat at the sushi bar. the chef and 2 people on staff were all nice and helpful. no menu, $60 omakase:

started with a generous portion of albacore in citrus soy, sushi parings: bluefin from italy and yellowfin, fluke and red snapper, 2x yellowtail from japan, salmon and piece i can't recall, then a oversized bluecrab handroll. we added uni to end it (sweet and perfect texture, tasted of santa barbara).

there are about 6 seats at the bar, 5 tables in the front -- all of which were full. more tables in the back that were not being seated.

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  1. Is there now a Sasabune in NYC?????

    3 Replies
      1. re: kesues

        That is SO great. Sasabune was a favorite when I lived in LA, and a few years ago I got to visit the Honolulu restaurant. I love it. That crab roll is heavenly. Like dessert.

        1. re: Treece

          When did you live in LA? I thought Sasabune was quite good back in the late 1990s but in the past few years it declined to the point where it isn't even ok. That has been pretty much the consensus of the LA board for a while. The op's menu looks suspiciously like every 'omakase' I had at Sasabune the past decade, from the albacore to the crab hand roll. Also I am wondering about the op's subsequent note about the rice being 'intentionally warmer than usual'. It sounds as if he or she was pitched about the authenticity of the place, with the temperature of the rice being touted as a key index. I say this because I remember hearing that pitch delivered at Sasabune in LA to diners who clearly felt (as intended) that Sasabune was the some edo sushi temple. I hope that these comparisons prove incidental and that the NYC Sasabune turns out to be great and will look forward to more reports.

    1. Santa Barbara has phenomenal uni. Thanks for the heads-up on a restaurant that will remind me of that glorious place.

      1. so how does it compare to the city's heavyweights aka yasuda, kuruma, gari, shimizu, jewel bako? $60 omakase is 1/2 of most of the aforementioned.

        1 Reply
        1. re: fulminating

          $60 was enough that we didn't leave hungry. i don't know how to best compare to top places... the tuna were prepped with soy, some pieces had garnishes, others were left alone. what's most unique here is that the rice is intentionally warmer than usual. my favorite regardless of style is still yasuda. although, it's very good here and i plan to go back to this new contender in ny.

          oh, the other pieces we had were sea scallop with our salmon. also, i noticed not everyone were served the same dishes and sushi.

        2. oh man good thing that place wasnt open when i was living at 69 and 1st. would have been broke!

          1. I felt obligated to write this post after my dinner last night. The omakase at Sasabune was one of the most harmonious meals I have ever had the opportunity to experience. The fish is supremely fresh. Their yellowtail was flown in from Japan, and the red snapper from New Zealand - fish so fresh it melts with all it's protein-y goodness in your mouth. I fell in love with sushi all over again. The atmosphere is all business, zero scene. One thing I found whimsical was that one of the waitresses couldn't pronounce some of the english words for certain types of fish - not that I minded - but the head waiter came by and sort of off handedly apologized saying, "Sorry, she's new". The food was so good, I wouldn't have cared if she'd been mentally handicapped. And with affirmative action, she just might've been!