Just Trust It: Sushi Sasabune

There isn’t much that I can say about Sushi Sasabune in West Los Angeles that hasn’t already been said … and pretty much everything I wanted to say was already said beautifully by John Oliver at LAist. So I’m going to make this post really short and let the pictures speak for themselves.

We all go to sushi restaurants for different things. If you want delicious spicy tuna on crunchy rice, to go Katsuya. If you want non-traditional American-style sushi, go to Yamato or Sushi Dan. But if you want to experience sushi with the highest quality of fish, go to Sasabune, and order the Japanese omakase course. Don’t even bother with anything else. And make sure to follow the “soy sauce” and “no soy sauce” rule to experience each piece of sushi at its best.

This place is seriously one of, if not the best, sushi restaurants in Los Angeles.

Pen Fish (tastes like clam), Baby Tuna, and Albacore with ponzu.

Tuna and toro, halibut and clam, oyster and mussel baked in mayonnaise

Aji (Spanish Mackerel) and Anaebi (sweet shrimp), shrimp eggs in ponzu. There was a fried shrimp head that accompanied them (which I forgot to take a picture of).

Clam and squid, uni (sea urchin) and ikura (salmon roe), anago (freshwater eel) and I forgot what the other one was. At the end, we all received a simple hand roll with real crab meat.