Far better than the one in L.A. which is ironic, since the chef here was trained in L.A. some 15 years ago! Talk about the apprentice out slicing his master! The omakase here is no Sushi Zo, too inconsistent for that. But when he hits, wow, does he hit! The double Toro plate alone, is worth flying back across the pacific for. That was the best Toro I've ever had. And I've had a lot of Toro! The lobster dynamite, is best forgotten and frankly so out of place with the rest of the meal. Maybe he has to serve it for customers who need something cooked? I figure, if you're going to a serious sushi restaurant for omakase, then enough said. Serve it raw. All of it! Maybe some miso soup to start, but really, that's it. No edamame, no dynamite or cooked 'butterfish' etc. Anyway, I digress. Highly recommend this place, money much better spent here than at Nobu.
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