Cuisine:

• Sushi bar
• Japanese

Sushi Sasabune Description:
At Sasabune, you can’t get it your way. Chef Seiji Kumagawa serves sushi his way and if you don’t like it, well, go to another sushi bar. You can’t get a California roll at Sasabune; you can’t even order what you want. You get what the chef wants to serve you, but what he does serve is some of the freshest and sweetest seafood you’ve ever tasted: tuna from Ecuador; albacore from Canada; blue-fin tuna from the waters off Tasmania; scallops just 24 hours out of the waters off Boston; and meltaway raw sweet prawns from Santa Barbara. All are served on warm balls of fresh rice. Our favorite is the baby squid stuffed with Louisiana blue crab, which is as wild as the sushi gets here. Other things are great, however---the marinated ikura, the monkfish liver, and even the uni, sea urchin, which in the Sasabune version earns the nickname, ice cream of the sea. Not fancy and not for everyone, Sasabune has a dedicated following among Honolulu bon vivants. If you want a good glass of wine or even a high-end saké, you might bring along a bottle.


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