Restaurants & Bars

Los Angeles Area Sushi Fish

Sushi Sasabune....Pre-slicing fish??

Share:

Restaurants & Bars

Sushi Sasabune....Pre-slicing fish??

Michael | Dec 11, 2003 12:24 AM

I had lunch at Sasabune today for the first time. Did the "trust me" at the sushi bar; I thoroughly enjoyed it; excellent fish (toro, tuna, yellowtail, crab roll were as good as I have had), presentation etc. I thought the quality was tops, in line with Matsuhisa, Nozawa, Asanebo, etc.....BUT....

They PRE-SLICE their fish. Isn't this a no-no? Can some knowledgeable chowhounds please enlighten me as to whether this is acceptable or not, particularly in a top tier, high priced place? And if improper, can you detail why? Does it diminish the freshness of the fish, is there a sanitary issue, or is it just not customary, but perfectly ok?? I loved the meal, but was turned off that the sushi was prepared in this manner - it felt very out of sync with the high quality.

Thanks.

(btw: I encountered none of the nazi-ness or bad attitude some have complained about. In fact, I really enjoyed my sushi chef, who was very friendly, telling me what each dish was, where the fish was from, and the proper way to eat it.)

Want to stay up to date with this post?

Recommended From Chowhound