Since I run a Chinese restaurant and cook it almost daily, I tend to lean towards eating other cuisines on my days off. And if I’m on vacation, Italian or Japanese is always on the list unless of course the place I visit doesn’t have any great Japanese or Italian Spots. In this instance, visiting Waikiki, Hawaii, it was a no brainer to find a superb Japanese place and dig into some sushi. After some research I found a great spot called Sushi Sasabune, not to be confused with my other favorite Sushi place in LA also called Sasabune. This place in Waikiki was open for lunch which was the only time slot I had left for a meal. I took the first reservation I could get and hoped over. The following pics detail the meal I had there and it was AMAZING! What’s interesting is that they serve sushi like the Sasabune in LA. It makes me wonder if they are related. They serve two pieces of different nigiri at a time which is more efficient and also seasons each piece very differently which helps enhance each type of fish. This is also my preferred way of serving sushi. It’s great to be a purist sometimes with certain things but with Sushi, even a great piece of fish can use a small form of enhancement to it, to bring out the greatness of that particular fish without overpowering it. And this ability is a skill that not all sushi chefs have. You need a discerning palate with the right amount of creativity. Some Sushi chefs do amazing things with it and some don’t. Hope you enjoy these photos as much I enjoyed eating it all. And mind you their omakase for lunch is quite large. I was extremely stuffed after the meal.
All Photos are laid on in the order they were served for the Omakase. ENJOY!
Japanese mackerel with crispy garlic scallion sauce, yellow tall with lemon and sea salt ( loved this combo!!! I’m a huge fan of mackerel and the crispy garlic scallion sauce was amazing on the mackerel when paired after the clean taste of the yellow tail with lemon) Genius
New Zealand King Salmon with white kelp, sesame seeds, and Hokkaido Scallop with white pepper and yuzu (Ok , you can’t go wrong here with yuzu which is an ingredient I adore and white pepper which is not used often is a great form of spice which I like to use in Chinese cooking, enhanced the Scallop in a very subtle way)
Trio of Oysters, Baked Washington Oysters, Seattle Kushi with Ginger Ponzu, and Kumamato Oysters with Salmon Roe (Probably my least favorite of the bunch. I love oysters with ponzu and scallion. Something citrus and a little herbs is perfect. I don’t need the extra heaviness of baked oysters or the salmon roe)
Snow Crab Leg and Mirugai (I have to say, I don’t know why but for some reason I haven’t been able to get any Mirugai in SF and in LA I use to find it at all the different Sushi Joints I went to. So this was a special treat for me since I love this clam)
Signature nigiri negitoro. They are not kidding when they say this is their signature nigiri. It’s simply divine and I did ask for seconds on this one even thought my stomach was about to explode after my last piece of nigiri. It was negitoro (chopped up toro with green onions mixed with their house special sauce which is a sweet soy with a hint a of smokiness) This is definitely something I will be making myself for friends and family and definitely a dish I will remember forever
House Made Tamago with Broiled Unagi. Holy crap, by this time I’m already beyond stuffed but this piece of art is definitely something you can’t refuse. THe sweet moist Tamago paired with the perfectly broiled tender unagi and the well balanced unagi sauce. Words can’t describe the joy one feels when you experience an ephipany in food pairings. Unagi and tamago? Why of course that would be a delicious pairing:)
As you can see, the Sushi Chef’s here take pride in their work and are creatively pairing fish with ingredients in a genius way. If you are ever in Waikiki, be sure to stop by this great sushi joint!! you won’t regret it and certainly not go hungry 🙂