Sushi Sasabune New York |
Raw TalentSushi Sasabune New York Opens Wednesday, November 29, 2006 You’re not usually one for unnecessary exercises in trust. You can’t stand those damn trust falls you have to do every Spring at the company retreat, and nothing is more irksome than having the local bodega forget how you take your coffee, even though you buy it there just about everyday. So you might be a bit leary when entering Sushi Sasabune, only to see that in place of a menu, a simple sign hangs in the sparse room reading “Trust Me”. You should indeed, trust sushi master Kenji Takahashi, who reverts to old school sushi methods that have achieved cult status at the original Sushi Sasabune in L.A. Takahashi takes his cues from Sasabune’s original proprietor and itamae (Japanese for skilled sushi chef), using original itamae Yoke Anaya’s method of serving sushi at varying temperatures over warm rice, which heightens both taste and smell. The no frills environment is intended for you to focus solely on your individually tailored omakase, so don’t you dare expect a Tadao Ando designed space to accompany your spicy tuna roll. You won’t find either here because this is the real thing, and after one bite of the warm handroll overflowing with mounds of sweet blue crab and warm rice that melt harmoniously together in your mouth, you won’t care. Regulars enjoy being remembered by Takahashi, so the more often you instill your trust in him, the more rewarding your experience shall be.
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