2009.06.12 Sushi Sasabune

12400 Wilshire Blvd.
Los Angeles, CA

This is the best statement of this restaurant! "Omakase" I was told that means what it says! "Trust Me".
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Sliced Albacore: Super "crunch", I really missed this dish because its been almost 10 years since my last encounter of Albacore sashimi. It almost felt like I was eating Giant Clam. Very light in flavor, but all about texture. Lovely.

Penshell: This is my First time eating this dish. I believe they said it was a Penshell Scallop. For sure it tasted different than a lot of other scallops than the past. Not quite a crunch, but it is nothing mushy like the usual scallops.

The first dishes came with seasalt and very spicy wasabi to accompany them. I chose to eat the sashimi without mixing or covering of flavors.

Bluefin Tuna & Toro: Blue fin Tuna was super tender, topped with a sauce that is salty n sweet at the same time. As the waitress would say to some of the dishes, "No dipping!". What can we say about Toro? It simply "Melts" in your mouth and you want to ask for more. very very soft, fatty fish of Tuna. Yum.

Yellowtail: This yellowtail was decent. Nothing too special here. No complaints, still good.

Ono: I honestly would have to goback, eat this all over again to make any comments on this one.

Oyster & Baked Mussel: I passed on the oyster, baked mussel was very good, more than I expected. Inside the baked sauce of Japanese Mayo, all the meat was tender, nothing was chewy, (that's what I was looking for, all because I always ate pieces of tough, chewy membranes in the past) this piece of mussel was good!

Albacore: As the waitress would say, "Don't dip!" No sauce is needed. This sushi was sitting on some Ponzu sauce, fish was super tender, "melts in your mouth", not quite like toro, but it was very soft. Great dish at Sasabune, always.

Sweet Shrimp & Scallop: Sweet shrimp was definitely fresh, sticky, sweet and smooth texture to the taste. I also thought that this shrimp is better than a few other places. I was not as impressed with the scallop.

Sea Urchin, Salmon Eggs. The Sea Urchin was super fresh, no fishy taste, and plenty on that piece of rice. The Salmon Egg was also special to me, especially because the eggs are not as salty as the usual ones I eat. I thought that was very unique and shows me that this restaurant carries better quality products than a lot of other places.

Japanese Mackerel, Norway Mackerel. The Japanese type, initial taste was soft, tender, sweet, very different from other types I've had before. The Norway Mackerel, don't remember. It was also pretty good.

Orange Clam and Giant Clam. They were both sweet to the taste, and has its own "crunch" texture, always a pleasure to eat this raw.

Eel, Monk Fish Liver Sushi: Baked eel in eel sauce over rice, topped with some sesame seeds. This sushi was as good as expected, warm, sweet, flavorful of eel. The Monk Fish Liver was also a great dish, rich, warm, and flavorful, no ugly aftertaste.

Blue Crab roll, Toro Roll: Blue Crab Roll! How do you describe it? Although it seems a bit too salty, the flavor of the crab is "Incredible". I would say they picked the best type of crab meat for this dish. Just because when you bite into it, its a burst of sensory overload. The Toro roll, beyond breaking the layer of seaweed, everything else inside melted in my mouth. What an awesome dish to finish the meal!