About $120 Omakase
I’ll back up last post’s claim about the simplest sushi being the best sushi with another example: Sasabune.
Again, it’s a no-frills, down-to-business sort of sushi joint. In fact, they take simplicity and authenticity to a point where they just ask you to “trust” them in the what they serve you, proudly proclaiming there are no California rolls or Spicy Tuna rolls here.
Tableware, in contrast to that of Jewel Bako, is plain. Small plastic plates for each course of your omakase is almost like those that you find on the dubious sushi conveyor belts. But what matters is the fish that come atop them, and here, the quality is one of a kind.
You’ll have to hit the ground running with a plateful of translucent albacore in a light soy-based sauce. Then you’ll have a taste of monkfish liver, pungent, but so melt-in-your-mouth good. The beauty (perhaps not for your wallet, though) is that they’re flexible here. Ask for if you want more, ask them to leave out items (like octopus for us) if there are certain tastes you don’t enjoy.
Be sure to try their laundry list of fish though, including the various cuts of tuna and red snapper.
They’ll recommend when to add a dab of soy sauce and when to consume it plain. Just go with it because if you pay close enough attention, subtle-but-amazing flavors are there.
Even the most straight-forward of sashimi slices, like yellowtail and salmon, is presented a plain as they can come. Some are just lined with a transparent film of kelp to differentiate between the different cuts of fish.
Sasabune is really for the seasoned omakase-seeker and sushi aficionado. It requires you to do what Japanese cuisine asks of any eater: to take your time. There will be nothing to divert your attention away from the food, which will either shine in your eyes or draw puzzling bewilderment from what’s presented before you.