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Sasabune Express

Sasabune Express is a small traditional Japanese restaurant in New York City's upper east side. The larger Sasabune was established in 1991 by chef Nobi Kusuhara. Kusuhara has been serving phenomenal sushi and a wonderful traditional experience with the motto "No spicy tuna, no California roll. Trust me." The idea is that the restaurant serves Japanese style fish without the Americanized sushi specials such as spicy tuna rolls, California rolls, and crispy rice. Sasabune Express however offers an experience unlike its larger sister restaurant. In 2006, the "express" version was opened on the upper east side. The menu at the Express restaurant is much more simplified, offering an easier experience to customers and broadening its audience.

Sushi

Sasabune Express gets their sushi fresh from locations around the world as listed on their website. Some fish comes from nearby areas such as Long Island, but other fish they retrieve from locations like Japan and Madagascar. This authenticity and diversity amongst fish makes Sasabune Express a fantastic environment. Another reason their sushi is known as one of the best in New York is due to their treatment of the fish and the rice. They are proud to boast about the fact that they treat their nigiri as they are meant to be treated - with warm rice and a cold fish. They encourage guests to consume the sushi as soon as it arrives - one piece at a time because it is best as fresh as possible. When the pieces come to the table, the server will indicate whether or not the nigiri needs to be dipped in soy sauce - another one of their famous characteristics. Many of the sushi pieces come with pre-existing sauce and wasabi in which case they will indicate "no soy sauce," but other pieces go well with soy sauce in which case they will tell you to dip yourself.

Los Angeles Restaurant

The Sasabune Express based in Los Angeles is a bit more well known than the NYC restaurant as the restaurants began in that area. Los Angeles is very well known for its sushi and Sasabune Express is also one of the best traditional restaurants on the west coast. However, their menu is significantly more extensive than the NYC restaurant mostly due to their popularity and length of existence. For many reasons, New Yorkers are proud of their Sasabune Express as a more low-key and private spot.

The Chef The original chef, Nobi Kosuhara, founder of all Sasabune restaurants has a unique and beautiful view of the fish he serves. Unlike popular Americanized sushi restaurants, he chooses not to use sauces such as mayonnaise and other thick ingredients that mask the taste of the fish. He chooses to do this not only because he thinks the beauty of sushi lives in the pure taste of the fish but because many of the types of fish he serves are now slowly disappearing and we won't be able to enjoy them much longer. Chef Nobi Kosuhara quotes "you're not going to be able to taste this fish forever" in response to why he will not add non-traditional ingredients even upon the guest's request.