About Us 

 

It all began in 1993, when our founder, Nobi Kusuhara, opened the original Sasabune on Sawtelle Boulevard in Los Angeles.

At the time, sushi in America was largely defined by elaborate rolls—Spider rolls, Dragon rolls, and California rolls—often layered with multiple types of fish, heavy sauces, and mayonnaise. Cold rice and overpowering flavors were the norm, frequently masking the true taste and texture of the fish itself. Against this backdrop, Nobi introduced a radically different approach.

His style was uncompromisingly simple. Sasabune served sushi with warm—nearly hot—perfectly seasoned rice paired with impeccably fresh fish, prepared with restraint and intention. By eliminating excess and focusing on balance, Nobi created an experience where temperature, texture, and flavor existed in harmony. For many diners, it was a revelation. Nobi demonstrated that in sushi, less is more.

Equally groundbreaking was Sasabune’s dedication to a concept that was still unfamiliar to most diners at the time: お任せ (Omakase). Literally meaning “I’ll leave it up to you,” omakase places complete trust in the chef to guide the dining experience. Rather than choosing from a menu, guests allow the chef to curate each course, drawing upon seasonal ingredients, personal preferences, and years of expertise.

The benefits are twofold. First, each meal becomes deeply personal—thoughtfully tailored to accommodate tastes, allergies, and the moment itself—ensuring no two experiences are ever the same. Second, it removes the pressure of decision-making, allowing guests to relax and fully immerse themselves in the progression of the meal. It was from this philosophy that Sasabune’s enduring motto was born: “Trust Me.” Simple in words, yet profound in meaning, it captures the very essence of omakase dining.

Through Nobi’s mastery of sushi and his unwavering commitment to this chef-driven experience, Sasabune quickly earned a reputation as one of Los Angeles’ premier sushi destinations. Revered by both seasoned connoisseurs and first-time diners alike, Sasabune became synonymous with authenticity, precision, and a deep respect for the art of sushi.

 

Over the years, Nobi devoted himself not only to perfecting his craft, but also to nurturing the next generation of sushi chefs. Through years of rigorous training and close mentorship, he took on a select group of disciples, passing down his techniques, philosophy, and unwavering standards of quality. For Nobi, sushi was more than a skill—it was a discipline rooted in respect for ingredients, precision, and tradition.

Only after a disciple’s abilities were personally evaluated and approved by Nobi were they granted the rare honor of using the Sasabune name. This practice, known in Japanese as 暖簾分け (noren waké), is a time-honored tradition in which a master entrusts their legacy, reputation, and craftsmanship to those deemed worthy. It signifies both mastery and responsibility, ensuring that the spirit and standards of the original establishment are faithfully upheld.

Today, that legacy lives on beyond its origins. Sasabune restaurants can now be found in Honolulu, New York City, and several locations throughout Los Angeles, each guided by the same principles that defined Nobi’s vision. While every location reflects the individuality of its chef, all remain united by a shared commitment to excellence, authenticity, and the timeless artistry of sushi.

Chef Kenji Takahashi has played a defining role in bringing the Sushi Sasabune philosophy from Los Angeles to New York, continuing the legacy of his mentor, Nobi Kusuhara.

Takahashi began his training under Kusuhara in 2002 at Sushi Sasabune in Los Angeles. Under his direct tutelage, he learned a style of sushi that stood apart from traditional Edomae conventions. Kusuhara’s approach emphasized precision in timing, temperature, and balance—serving each piece at the exact moment it should be eaten. Warm, loosely formed rice paired with carefully prepared fish, each piece pre-seasoned and complete, defined the experience. This philosophy rejected excessive sauces and embellishments, focusing instead on purity and intention.

At the core of Sasabune is the “Trust Me” omakase style, where the chef determines every aspect of the meal. Guests are expected to eat each piece exactly as presented, reflecting Kusuhara’s belief that sushi should be experienced as a finished expression, not customized at the table.

After four years of disciplined training, Takahashi earned Kusuhara’s trust. In 2006, he was granted permission to carry on the Sasabune name—an uncommon endorsement that signified complete alignment with Kusuhara’s philosophy. That same year, he opened Sasabune NYC, introducing this distinct style of sushi to New York.

Under Takahashi’s leadership, Sasabune NYC quickly established itself among the city’s top sushi destinations. At its peak, it was one of only two restaurants in New York City to receive a near-perfect score of 29 in the Zagat ratings, a testament to its consistency, quality, and unwavering commitment to its philosophy.

Through his work, Takahashi has preserved and extended the essence of Sushi Sasabune—delivering an experience rooted in trust, discipline, and the belief that sushi is best enjoyed exactly as the chef intends.