I recommend: Albacore Tuna with Ponzu, Blue Fin Tuna and Chu Toro, Grilled Butterfish with Teriyaki Sauce, Crab Roll
Every once in a while …along comes a meal that you just can’t get over.
You find yourself daydreaming about the softness of the ponzu laced Toro or the tantalizing taste of the hot teriyaki butterfish that dissolved in your mouth within seconds.
The flavors you experienced, the textures, the pure artistry of the meal just linger on your lips and clings to your senses.
That is what the Sasabune experience is!
Sasabune is probably the closest you will get to experiencing truly fine Tokyo sushi in New York, without actually having to get on a plane.
Chef Kenji Takahashi is a master at his craft leaning rather heavily on the yuzu and ponzu flavors of Japanese cuisne.
The digs are very minimal and the tabs are high but for fish so fresh and flavors so delicate – it is definitely worth a visit.
Sasbune is a place for the sushi purists. Don’t go there if you are unwilling to digress from the all American spicy tuna or California rolls. Chef Takahashi doesn’t want you there!
There is no menu at Sasbune. Trust me…. says master chef Kenji Takahashi …. And I do – I really really do! You should too…..
Here is some of what we ate:
ALBACORE TUNA WITH PONZU SAUCE AND GARLIC FLAVOR
BLUEFIN TUNA AND CHU TORO
NEW ZEALAND RED SNAPPER AND LONG ISLAND FLUKE
COOKED FLUKE AND BUTTERFISH WITH KABAYAKI SAUCE
YELLOW TAIL AND BLACK SNAPPER WITH RADISH
UNI, SALMON ROE, SALMON WITH RADISH
AMBERJACK AND SPANISH MACKEREL
ALBACORE BELLY AND HORSE MACKEREL