"Nobi Kusuhara, who passed away in 2019, started Sasabune in 1993 with his own style—pre-seasoned sushi with warm rice. He passed along his restaurants to chefs who studied under him, so that Sasabune would seamlessly continue in his vision. And it has: the warm, vinegar-flavored rice brings the cold, case-chilled fish to just the right eating temperature. The widely cut fish , almost circular in shape, increases the surface area so that each bite is just a little more unctuous and satisfying than competitors' cuts. The saucing is more acidic than salty soy sauce, but also resets the palate. It's not as subtle as some other restaurants—and maybe that's why it’s so good." - Hugh Garvey, Krista Simmons, Maxwell Williams
Courtesy Sushi Sasabune
