Last month, we celebrated Joel’s birthday by dining at my favorite sushi restaurant on the island, Sushi Sasabune. As per our birthday celebration tradition, the birthday boy got to choose, and he chose well. Of course, we did the omakase, there’s no better way to do Sasabune other than to sit at the sushi bar and wait in anticipation for whatever it is that the sushi chef will present next.
Here’s the breakdown of our Omakase:
- Canadian albacore, Japanese blue fin tuna with ponzu sauce and green onions, lemon, and garlic
- Stuffed California squid with Louisiana blue crab and eel sauce
- Japanese blue fin tuna with dashi shoyu and condensed soy sauce
- Thai snapper and North Carolina halibut with green onion, wasabi, and roe
- Japanese yellowtail and Japanese Papio
- Japanese Hokkaido scallops with green paste (yuzu kosho)
- King salmon with white kelp and sesame seeds
- Baked Pacific oyster, Kushi oyster from Seattle, and salmon caviar
- Japanese mackerel and Blue caledonia shrimp
- Japanese aku and Japanese snow crab with innards and mayo
- Negitoro, finely chopped with scallions
- Baked lobster tail from South Africa
- Eel on egg omelet
- Blue Crab roll
- Santa Barbara uni
- Red bean and Green Tea Ice Cream
To start, we were served fresh albacore and blue fun tuna sashimi that was bathed in ponzu sauce and topped with green onions, lemon, and garlic. What a way to kick off dinner.
One of my favorite dishes in Sasabune’s omakase is the squid stuffed with blue crab. Such a delicate, yet delicious dish. In the days leading up to this dinner, this was probably the dish that I was looking forward to the most.
It really does just keep getting better, and better. At Sasabune, you aren’t allowed to use shoyu on your own. Instead, the chef will delicately brush the shoyu on for you.
Now for something a little different, some snapper and halibut.
The sushi chef introduced this dish by mentioning that it was everyone’s favorite. Of course, it was hamachi – my definitive favorite! The papio was lightly seared to give it a smoky flavor.
Another signature Sasabune omakase dish. The roe, they just pop in your mouth and ooze juicy deliciousness. That baked oyster, oh my that baked oyster.
Probably my least favorite dish in the omakase. I’m not the biggest fan of raw shrimp.
That sauce on top of the snow crab is ace.
This is probably THE signature dish in the Sasabune omakase, the negitoro. Finely chopped raw fatty tuna topped with scallions. This will melt in your mouth.
And the deliciousness keeps coming!
Nearing the end. That egg omelet is pancake fluffy.
Getting a blue crab roll at the end was a bit anticlimactic, but hey, I’m not complaining! Everything was so damn good.
This was a nice addition to our omakase, Santa Barbara uni, or, sea urchin. Uni is definitely an acquired taste. I’ve grown to be fan of fresh uni. Be prepared when you bite into this one.
A nice way to end the evening, green tea and red bean ice cream.
I’m pretty sure Joel enjoyed his meal. Now, I hear there’s this Eastern Omakase menu that you can request. Hmmm, I might have to make yet another return trip to Sushi Sasabune.
1417 S King St
Honolulu, HI 96814