I've only been to Sasabune twice....

[Sunshine Girl]

But, here, here's the thing: I like Sasabune (if someone else is paying). Actually, I liked it the first time I went when I paid too (for lunch). I like it a lot. For the type of sushi it is, and for the fish I get to try and taste, I like it. Or, I should say, more accurately: I have liked it the two times I have been there. But, I've only been there twice, and I must admit that I am a firm believer in incosistencies. Maybe I've been lucky in that each time I've gone it's been good (IMHO - and apparently in the opinion of Donald Sutherland, who was seated at the bar last night, and all the staff seemed to know well as a regular).

I digress.

Let me start by saying this: I'm not a sushi chef (though I know a few). I've never been to Japan. Nor have I been to Nozawa. But I've been to a great many of the sushi joints on the Westside, and some in the South Bay, Newport, etc. I'm not a sushi purist - I love spicy tuna rolls and eel rolls and the crazy (crazy priced too, I might add) rolls at Hamasaku. But, I know when I go to Echigo or Sasabune, these are more traditional style sushi joints, and I'll be in deep s*** if I try to get me a spicy tuna roll at Sasabune.

Okay, so my experience last night:
Promptly greeted and seated (our preference was a table). The server was helpful - asking if we'd been before, of course encouraging "chef's special". She will show you the menu of what "chef's special" involves, if you have certain "no-nos" for sushi or just want to know. Me, I'm not an uni fan, so was pleased that it was not on the menu. I noticed that a young couple sat behind us, obviously unaware of the etiquette that is expected at Sasabune. They weren't thrown out for ordering a la carte. They weren't thrown out for asking about their rolls. The server explained the chef's special, showed the menu, and the couple opted to order on their own. However, I have to say: I do believe in trusting the chef. They have been trained to select the best fish that day. So what if every table is getting almost the same thing? Isn't that what "chef's specials" are all about? Isn't the Spago tasting menu on any given night the same for the couple seated at table A as the couple seated at table B?

I also noted that there is a "Japanese chef's special," which includes things like monkfish liver, and I guess is even more traditional. The "American" chef's special included (I should have written it all down, so forgive me for forgetting):
- a BIG plate of albacore sashimi - (one for each of us). I mean, the amount of albacore on the plate was seriously several ounces. All in a sauce of perhaps soy/miso/ginger something, but I was quite pleased.
All below were sushi (which means vinegared rice, I believe) except for the rolls where noted. This was all per person:
- 1 piece of toro - already sauced in a sweet/soy combo
- 1 piece of maguro
- 1 piece of salmon, with the really thin layer of pickled seaweed was it (clear, translucent) and sesame seeds.
- 1 piece of halibut
- 2 pieces of yellowtail
- 1 piece of amberjack
- 1 piece of red snapper
- 1 piece of yellowjack (I think)
- 1 piece of ono, at least I think it was ono.
- Halibut fin roll. Topped with some smelt egg or tobiko - not sure which - scallions, and served over a little bite sized roll of rice.
- Butterfish roll. Seemed to have an eel sauce on this baked or broiled fish, served on top of a little roll (bite sized) of rice. YUMMY!
- 1 toro roll (took me three or four bites to eat this one - they are a good sized, though smaller than Echigo). Green onions on the inside.
- 1 blue crab roll. I love this roll.

For me, this was a LOT of food. And, knowing fish prices, I know it ain't cheap. So, you think about it - I had 14 different items to taste last night. Our total bill, with tax, pre tip, came to $101 for the two of us and our "chef specials." Sasabune is "expensive" in that it's the expectation you "just trust" the chef, and eat what he gives you, and so all those pieces together add up to a lot. Variety is the spice of life, and I like the fact that I tried 14 things last night. Most other places, if you wanted to sample 14 items, you'd be paying a heck of a lot more anyway.

About the fish: All of it was incredibly fresh. Incredibly. Melt-in-your-mouth fresh for most (except those known to have a tougher texture). The chefs there remove the little fibers from the tuna to really help it just melt in your mouth.

About the rice: I thought on this particular night the rice was done really well. Mind you, I've had sushi chefs explain that it sometimes takes three years for a sushi chef to actually be allowed to touch the fish - that the first years of their training is all about the rice. That each grain of rice should be lightly coated with the vinegar mixture. I think that Echigo sometimes goes overboard with the vinegar. At Sasabune, I think they got it just right last night. Warm (but not hot) rice, where each individual grain was coated, not mushy, and just a great compliment to the fish.

About the sauces: I'd say 65% of our dishes came sauced - getting the "no soy sauce" warning from our server. Some had that sweet, citrusy ponzu-like sauce that so often comes most places on the halibut. Some had more of a simple soy-like sauce. Others had a sweet, eel like sauce, while still others had more of a soy sesame sauce. I did not feel that every piece of fish was drenched in the same sauce. Quite a few of our pieces came no sauce, as did the blue crab and toro rolls.

The place - when we left at 7:30 - was packed. Not an empty seat at the sushi bar, and most tables filled too. It certainly is a favorite in LA, and in my opinion, rightly so.

I like Sasabune. I like Echigo. I also like spicy tuna rolls and eel rolls and the "Harrison (Ford, that is)" roll at Hamasaku. I'll continue to go to those places that have what I like, and I'll continue to trust those chefs whose opinions I know and respect at places like Sasabune, and I'll continue to try and find people to pay for me at such places!

My only complaint: My water smelled "fishy." I should have gone with sake or beer, but alas, I was already a pretty expensive dining partner!!!

Will I go back again? Probably in a year or two, once I've saved up. It's not something I could do every week, but when I have gone these two times, I've enjoyed it.

To each their own, right?

[Pedia]

Gotta agree with nearly all of this. I actually prefer Echigo as it's more spacious, less crowded, and cheaper... but I prefer both of them to Nozawa, I always have (that is to say, I have as long as they've been around, I find Nozawa bland, with "chunky" cuts, and ridiculously overpriced).

Granted, I think that Shibucho in Costa Mesa is better than all three, and Sushi Wasabi is just as good.

I have a problem with the tendency of folks to "pull rank" when it comes to sushi... as though they're in touch with some unstated platonic ideal... Sushi is deep and varried type of food like most others, it doesn't need to correspond to one rubric, or be declared a failure.

[WestsideLisa]

I like Sasabune, but [used to] think Echigo was a better value for similar fish. However, it seems like Echigo has gone downhill over the past couple of months. I noticed it, as did a few friends. Has anyone else noticed?

[jcwla]

To say Echigo has gone downhill is an understatement.

[Pedia]

Really?

I was there for lunch today and it was terrific. The fish was as fresh as I've ever had it, perfectly cut, and presented beautifully. The reastaurant was imaculately clean, and well appointed, and the service was efficient and warm, the price was $11.

I've been eating there pretty regularly and I haven't noticed a decline at all. There have been one or two off meals, but it's rare, and the value is remarkable.

[Bert]

the biggest problem with the lunch special is that it's in enough demand that the fish gets pre-cut well before you order it...
That said, the special is still a good deal, but the fish will be a little more tired than freshly cut.

[WestsideLisa]

The last time I went for lunch, the fish was split into two different pieces rather than a nice, simple slice. It was almost as if he had a couple of small scraps leftover, and he pushed them together to make a single piece of sushi. I figured it was an off day, and tried again 2 weeks later; same problem.

[jcwla]

That's disgusting.

[JL]

I've said it before and I'll say it again:

Echi-don't-go. Skimpy fish cuts, disinterested and rude service... No thanks, I'll take my sushi budget elsewhere.

[Bert]

Hmm...
interesting. Last time I was there (a year ago), they didn't print out omakase/"Trust me" menus, much less have two different ones!
not only that, but they never had ankimo, halibut fin, yellowjack (i assume shima-aji?) or anything like that. in fact, the only things i ever got in the 5-6 times i've been were the same old albacore, snapper, yellowtail, salmon, crab handroll, etc.

perhaps sasabune has changed their act a bit? if so, i may have to revise my opinions listed below.

oh, and re the original poster's comment about every table receiving the same chef's special, no there's nothing wrong with that. what bugs most people is that in the past, the chef's special never changed from one day to another, or one season to another. but perhaps things are different now...

[chudawn]

Thanks for the detail of your review. I've only been to Sasabune once, and it was at least 3-4 years ago. We sat at the bar and were served a very ordinary omakase without any unusual items at all (all I can recall is several orders of tuna). We were rushed out, and noticed that all the fish was precut, not cut to order. Overall, it was underwhelming to say the least and I've never been interested in trying again. But it sounds like your experiences have been very different, and maybe I'll try again sometime. Right now, our favorite place is Kiriko, which is just a little further down on Sawtelle.

Any idea whether they still precut the fish at Sasabune?

[Todd]

I was turned away at my first (and last) attempt to eat at Sasabune. The hostess checked with one of the chefs, asked if I've ever had "real sushi," double-checked with the chef, and then told me they were closed.

I was parked outside, just across the street. In the minute it took me to walk back to my car, I witnessed another party get seated.

This was very soon after they first opened. I've never though twice about going back, despite being told it's good.