This small sushi bar specializes in omakase dining—that is, a chef's tasting menu based on what's freshest and best that day and what the chef feels inspired to prepare. According to the Honolulu Advertiser, the way you eat sushi at Sushi Sasabune is "one touch, one bite." There's tuna from Ecuador, albacore from Canada, blue-fin tuna from the waters off Tasmania, scallops just 24 hours out of the waters off Boston, and melt-away raw sweet prawns from Santa Barbara. A favorite of Gayot (guides) is the baby squid stuffed with Louisiana blue crab. Other favorites are the marinated ikura, the monkfish liver, and the uni (sea urchin) that, in the Sasabune version, earns the nickname "ice cream of the sea." Diners timid about ordering sushi will appreciate a knowledgeable sushi-chef making the fish-eating decisions.
Frommer's (guides): "This is an extraordinary experience for sushi aficionados—a journey into new tastes, textures and sensations."
