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Restaurants & Bars 2

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

Michael | Dec 11, 200312:25 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.


(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.)

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