Sushi Sasabune

About

headed by Chef Hiroki who has worked beside Chef Nobi Kusuhara for over 15 years as his right hand man. Now, open in Glendale, CA!!

Story

Headed by Chef Hiroki who has worked beside Chef Nobi Kusuhara for over 15 years as his right hand man. He offers Sasabune style sushi, masterfully.

SASABUNE:
Chef Nobi Kusuhara has been in the fish and sushi industry for over 35 years. Sasabune is a culmination of all his experiences in Edomae style of sushi from Japan to the United States. Sasabune is nationwide from Hawaii, Los Angeles(Brentwood, and Beverly Hills), to New York City. Most recently, Sasabune has opened a new location in Glendale, California.

We are not for Japanese fusion. If you think that sushi is a California roll or a some-fancy-cream cheese-thing roll, and Japanese sushi has always Chicken Teriyaki or Tempra, this will be a new experience. The idea here is to enjoy the simple and subtle tastes of fish that has been hand chosen by chef Hiroki that morning.

*What is Edomae style sushi?
Edomae is a style that originated when refrigerators did not exist, so fishermen developed and perfected methods that allowed their catch not only to survive the journey from the sea to town, but also to be enjoyed at its optimal state. Every type of fish has its own prep methods. For example the hikarimono (fish with shimmering skin) are typically soaked in vinegar while anago (conger) is simmered. But every chef has his own way of prepping. That's why sushi can taste very differently depending on the sushi chef. Today, we can deliver fresh fish everywhere without having to prep the fish. In that sense it's a dying tradition, and that's why it's all the more important for us to keep it going.



A customer would tell us that our sushi rice is warm. Our sushi is authentic, not the grocery store sushi that is kept cold which is not traditional. Sushi rice is meant to be hitohada (body temperature). People in Japan sit at the counter so that they can enjoy that exquisite combination of slightly warm rice and the cold fish as soon as it's made because that is when sushi tastes best.