One assumption you might make about a Hidden Gem is that the product or service (in this case, food) that's being proffered is exquisite and unique, a must-have or must-do experience, but not easily found or well known. And you'd be right. But this one you may have heard about. They're legendary, after all. But tucked into a nondescript strip mall on King Street near Keeaumoku in Honolulu, you wouldn't know it by looking at it.
It's Sasabune. Simply put, the most fabulous sushi you're ever going to have.
I like to warn people going for the first time that Sasabune is going to ruin sushi for you anywhere else. You'll just want to have it again and again. But be warned, doing so will put a serious dent into your wallet. Served omakase style (chef's choice), the delectable dishes will keep coming at a perfect pace over a couple of hours, and by the time you've run through the course, you're more than $100 in (that's without beer or sake).
But you won't care. You'll be in sushi bliss.
Above: A couple on their honeymoon in Hawaii enjoy Sasabune's blue-crab stuffed squid, also known as Dish No. 2 on the omakase menu. Caption was: "Best sushi place ever...Sushi
Sasabune, Oahu." I recommend sitting at the bar, as they are. Definitely call for reservations. Ellen via Creative Commons.
The sashimi is so tender it melts on the tongue. The rice is cooked perfectly and served at the right temperature, just a little warm. The ponzu sauce is so delicate you'll want to wear it as perfume.
I might be getting a little carried away, but the flavors and textures are something of a religious experience. If you add a selection from Sasabune's sake menu you may never come back to Earth, but I tend to stick with water or Sapporo to keep costs down.
You may have heard something about a "Sushi Nazi" in conjunction with Sasabune. It stems from the omakase delivery, in which you're instructed whether to enjoy an item with shoyu (soy sauce) or not, depending on how the dish was prepared. Do yourself a favor and just roll with it. I've been going for years and know chef Seiji Kumagawa, and I'm still schooled on how to eat each item. It's just part of the delivery and, really, part of the fun – unless you choose to be uptight or offended about it. They're always polite and always right. So enjoy!
