Sushi Sasabune

Hands down one of my top favorite sushi places in LA! Every time I come here the sushi is always fresh and delicious! I’ve gone to many other sushi places but Sushi Sasabune is always consistent in it’s quality. Don’t come here if you are expecting california rolls! ;)
I’ve done both the regular (or American) and the Japanese omakase. The Japanese omakase does include more exotic fish so if you aren’t too adventurous then do the regular omakase. You can also order a la carte, which is what I do most of the time since I have my favorites. A few of my favorites are: blue crab hand roll, baked mussel, oyster, salmon, freshwater eel, tomago, albacore, and scallop.
The service is always friendly and attentive. They explain every dish that is brought to the table, and will tell you if it needs to be eaten with sauce or no sauce.
To some it can be considered pricey. But if you have gone to any other high end sushi restaurants, you are getting the same quality (and I think the portion sizes are pretty generous compared to others) for a lower comparable price.

The staff will keep reminding you how authentic/​traditional their restaurant is, so you go for the highly revommended Omakase. The chef picks up two plates of pre cut halibut and tuna which had been sitting on the counter. He takes off the saran wrap, poured sauce on it and proudly serves it… for $ 12 walmakase that would be acceptable; but for a $$$$ restaurant claiming to serve authentic Omakase that’s an instant fail.
We asked for the check right away and bounced: $ 40 dollars for that joke. I’ve rarely felt this ripped off and am starting to wonder about Unilocal ratings too… not sure how they reached a near perfect score.

Pros: Slam dunk 5 stars. Sets my bar as best omakase in LA. You get more varieties of fish then anywhere. Staff is very friendly.
cons: At least $ 100 per person. The ambience is average though non-​pretentious is good.

Sit back and trust the chef!
Food: We went with the Japanese omakase (there is also the American/​regular version with less exotic fish). Traditional real sushi. Supreme quality fish, so fresh and melt in your mouth. Rice at the perfect temperature and texture — this elevates the flavor for me personally.
Service: Warm, friendly. They will explain each dish and tell you whether to have your sushi with or without sauce. Some people may find it offensive but I think it’s funny that when we walked in they made sure we saw the sign regarding what they don’t serve.
Ambiance: very simple, cozy, understated. Interesting Japanese artwork on the wall which were apparently for sales at $$$$. You can probably get away with parking at the next door parking lot for Wahoo’s fish tacos — but you didn’t hear this from me!

No need for wordy explanations why this is probably one of the best sushi places on the westside. Everyone raves about this place which must admit of having a bit of an «attitude» with when to use sause directives, but then again they serve fish that you want to taste instead of soy sauce. You come here for omakase and the chef’s selections are superb.
People say it is pricey, I would say you get what you pay for…

I’m a fan of traditional, high-​end nigiri and decided to try this place based on the favorable reviews.
I picked this place as I wanted a taste of LA’s best omakase but wanted to see if I could stay under 200 pp. Seems I was wrong.
Holistically I’ll say the nigiri was sorely lacking in umami. To get into specifics, many of the pieces were sloppily cut, and were falling apart when I ate with my hands. The rice was too warm, and too wet.

Everyone has already said what needs to be said and in a much more eloquent way than I could ever; so I’ll keep it to the point. I’m a little prudish bitch with sushi but I came here and was put on the journey of a lifetime.
The unassuming strip mall location, I think, may keep out the riff raff — to a very legit sushi restaurant. Warning you that no good sushi should come with fried bits or cream cheese in them, Sushi Sasabune is definitely the place to bring a snob you want to impress or someone who genuinely enjoys the sea.
Everything was fresh and delicious — the waiter was SO knowledgeable, the restaurant has ample seating. I literally don’t know what else you’d really want from a place. Come by for their omakase (and come HUNGRY!) to have sushi for what seems like the very first time.

Great place. Ingredients that are pulled from all over the country and explained to you well. Fast service. All good.
Note the «Trust Me» Menu for 3 people will run you $ 211.19 Somewhat shocking. Just wanted to give patrons a heads up.

Went again yesterday and loved it. Good eats. A bit expensive for some of my friends, but you get what you pay for, good stuff.

AMAZING!
Went here a couple of times for a great lunch and it was absolutely delicious. The restaurant is clean, friendly and boy they are on top of it! The environment is casual and can get packed so get there EARLY!

I’m giving Sasabune 3 to 3.5 stars for my dining experience yesterday. Don’t get me wrong, the sushi here is really really good. You can either go with their omakaze meal which has 2 options — the standard omakase or the Japanese omakase (more expensive with more exotic items), or you can order individual sushi. We went with the standard omakase that is plenty of food for roughly $ 70 a person.
The reason I’m not giving Sasabune higher than 3.5 stars is because of the overall dining experience. First, the lighting here is a bit too bright for a $$$ dinner spot. That takes all the romance out of eating good quality sushi. Second, there are a lot of interruptions. And I mean a lot. Every time the waiter or waitress bring you a plate, he or she instructs you on which ones have or doesn’t have/​need soy sauce. So throughout the entire omakase meal with 8 — 12 dishes, that’s all you hear. I would be ok with that level of interaction if I were sitting at the sushi bar and interacting directly with the chef. But it’s a bit too much when you’re sitting in the dining area and trying to have a conversation with people in your own party.
Overall, I’m still a bit fan of Sasabune, I’ve been dining there while it was at the old location and now this new one. I enjoy the chef’s own uniqueness and approach to good sushi and I’ll definitely be back here again.

Agree with the other reviews. We did the al carte but there was nothing that amazing for the cost. We tried most of popular items such as the Blue Crab, yellowtail, and salmon. The best was the butterfish. But highly unlikely I’ll be back here.

This place used to be my favorite sushi spot. I’m not sure what happened, but they’ve gone downhill for me.
The salmon skin roll is almost always soggy (even after requesting that they make it extra crispy), and my usual favorite (butterfish) is lacking something… maybe more eel sauce? I don’t know, but it’s just not the same.
Needless to say, I’m disappointed

Good omakase. The giant clam sashimi was my favorite. The blue tuna and toro melted in my mouth. The amaebi was not the freshest I have ever had. It was not translucent and it did not have the bouncy texture that you get when it was alive a minute ago. Finally, I tasted some dish soap on a couple of the plates There are better places for omakase in the area like Shunji.

Believe the hype! It’s true. If you are looking for rolls drenched in sweet sauce and spicy mayo look elsewhere. If you want high quality fish that you don’t need to drench in soy sauce eat here! This could be the best sushi I’ve ever eaten, and I’ve eaten a lot of sushi. If you are a first timer get the omakase so you can get a feel for what you like for next time. It’s actually not a bad deal at $ 75pp. Only thing is you don’t get anything really exotic, just good high quality basic fish. All of their sushi melts in you mouth, particularly the toro, tuna, butterfish, albacore sashimi and salmon. The service is impeccable. The only gripe with this place is that at this price point there should be better ambiance. It feels like you are eating at the food court in a mall. But some people might enjoy that as its unassuming and not pretentious.

It must be a Hawaii thing using hot rice for the sushi. They only have omakase which is fine as it is fully disclosed to you but not a big fan of the non-​sushi dishes that comes out with the course. They should make that extra disclosure or have an option to skip.

Right next to my office so it’s a lunch stop from time to time. Just ate the lunch special which you get to customize a bit for $ 22. Not bad for some high-​end sushi.
It’s pretty cramped in there, and during the week it’s mostly people on their lunch hour. It does get busy but no reservations are necessary, so just bide your time and wait for sushi!
I’ve never had it for dinner, but I can imagine it’s pretty delicious as well. The neighborhood isn’t anything special and tbh sometimes kinda sketch, so you’d really only come here for this place (or maybe the new psychic that just opened up next door).

Excellent sushi and sashimi! Pricey yes but well worth it. If you appreciate good sushi then you need to try this place. Make sure they have the blue crab hand roll with your Omakase!

I like the Doheny location better, more room and the sushi lunch special has better selection and taste.

This place was fine. Definitely not worth the price tag, but fine.
Obviously, I’m going to compare this place with Sugarfish. These two places are ripe for comparison. They both serve high-​end sushi, they both use a chef’s choice style ordering system, and they actually both use the slogan «Trust Me» (not sure who came up with it first, but that’s just begging for a trademark infringement suit…).
Sushi Sasabune was fine, but nowhere near the melt-​in-​your-​mouth quality that Sugarfish has. Plus, it was a billion times more expensive, at least in my experience.
I was excited to find a new alternative to help curb my Sugarfish addiction, but unfortunately, this place just wasn’t it.

First of all, I can see in some of the other reviews there are some misconceptions about this restaurant. It is a very traditional Japanese restaurant, which is why they have a sign that says no california roll etc (because thats not real sushi lol) and when I walked in the waitress asked us that too. I understood this was not meant to be a condescending comment, because many traditional Japanese restaurants are «purists» in what they serve – they specialize in a few things and leave it at that. So I think if they are telling you that its just to avoid problems ordering.
First time here I had the Omakase (which when broadly translated to english is «trust me» aka the chef will choose all your courses, something every sushi place more than likely offers) which ended up being around $ 90 a person which is not bad, as I have tried omakase at a few other japanese restaurants in west LA and it ended up being around $ 150 a person. I HIGHLY recommend the omakase, especially because it gives you a taste of a lot of what they have to offer so you can remember your favorites later. I wish I wrote this review sooner but I’ll try to write my favorites
— Fresh oyster. I wish I got more details on the kind of oyster, but it was served with ponzu, small and delicate and delicious. I am not a huge oyster person, but these were good because they weren’t briny and very very fresh. I would order again, definitely.
— The bonito: wow this melted in your mouth.
— The scallop: soft, tender, perfectly seasoned and not fishy.
— To be honest EVERYTHING was delicious. 6 stars for the Omakase
Second time I came for the lunch special which I was less crazy about. You don’t need a reservation: my friend and I just walked in. You get a bowl i.e. sashimi on top of rice (choice of albacore, tuna, or salmon) with a hand roll (crab or tuna or something else), 3 pieces of sushi (tuna, albacore, salmon) a salad, and miso soup. I was less crazy about the lunch special because I think in general I like more fish, and it felt like a lot of rice, especially for $ 24 before tip.
While it is more pricey than sugar fish, the variety and the quality of the fish beats it out of the ballpark. For example, the scallops and blue crab here at sasabune by far out compete that at sugar fish. I also don’t really know what people expect because good sushi is never cheap. Its an art to prepare sushi well, and you are paying for that expertise and the quality of the food, but in general I wouldn’t really consider this a «$$$$» restaurant, but judge for yourself as I have put the costs per person in this review!

Great service, fantastic quality and great dining experience. The chef choice special is always the perfect combination of sushi.

Stopped by this cute little spot on a lunch break after reading a few reviews. Waiter instantly approached me and seemed nice, but then proceeded to give me unusual warnings.
«You realize we serve only sushi correct?»
«This is a very high end place you do realize this right?»
Those and few other weird comments were made, so I ate, tipped 18% and left. I work as a therapist at a spa in down the street – I wear scrubs to work. I can only assume he had made a prejudgment based off of lax appearance. I also work at a sushi bar, so his comments were slightly condescending. Didn’t Pretty Woman get filmed around here somewhere? Lol
Anyway, the food was DELISH but definitely pricy. $ 30 for a «lunch special» and small sake! Well worth the money though. So I guess go? But dress nice or you’ll have to deal with a «tone» in everyone’s voice lol

I can’t remember the last time I put something in my mouth that I didn’t want to swallow, but relish and indulge in the exquisite pleasure of flavor and texture indefinitely
No, wait, I can. It was my first time at the Tsukiji Fish Market in Tokyo, eating omakase with my friends at 5am. We were 18 years old, and I had never touched sashimi before. I had this one piece of fish that was like heaven in my mouth. I just held it there, against my tongue, in utter disbelief. How could anything be so lovely?
Flash forward 17 years, and I’m having the exact same experience. The fatty tuna at Sasabune is probably one of the most, if not «the» most, delicious things I have ever had the privilege of putting into my mouth. It melted into every crevice, filling each space with a loveliness and satisfaction that I cannot adequately describe, and I attempted to savor every piece as long as humanly possible.
We ordered two more pieces each, after the omakase course, and if I wasn’t so full, I might have requested another 100. I think this is what I’d want for my last meal on death row. Just piece after piece of fatty tuna from Sasabune. Maybe instead of a wedding cake, I could have a tower of these delicious morsels. I would most definitely want them to tag along on my honeymoon, or any other grandiose special event. I am now lifelong friends with these pieces of fish.
The other courses were fantastic as well, especially the scallop. Omg. The whole night was a delirious blur of enjoyment. I’m positive that I will be returning, and hopefully the second experience will live up to the bar set by the first.

I’ve been eating at Sasabune for 15 years. For at least 5 of those I was a regular as in 1 to 2 times per week. When you start to feel like a Japanese Norm from Cheers you know you are a tad attached to the restaurant.
And now that I don’t live in LA I am woefully and desperately aware of how good Sasabune as its been impossible to replace this quality in Miami.
So what this place is:
The spot for locals in the know about traditional sushi.
Where you come to have high-​end sushi without high-​end attitude or hassle.
One of the few places where the sushi rice is served warm rather than cold. For some people it’s a plus, personally I think their rice is the best. Always perfectly cooked and warm so that the sushi melts in your mouth.
Where you come for quality and precise service not the scene — although during lunch hours it’s not unusual to see industry insiders here.
A good place to introduce a sushi novice that you don’t want to confuse with what traditional sushi really is (not California rolls e.g.).
What it is not:
The place for Japanese fusion. If sushi is a California roll or a some-​fancy-​cream cheese-​thing roll to you this will be a new experience. The idea here is to enjoy the simple and subtle tastes of fish that has been hand chosen by chef Nobi that morning.
What to expect:
In 15 years of eating at chef Nobi’s bar I never had bad service service or bad food. Honestly I cannot say that about any other restaurant. His quality standards are superb.
Yes the prices are not low but I don’t expect happy hour sushi with high-​end omakase. There a slew of similarly priced places in LA with fancy scenes and sub-​par service and food. I will take my quality of fish over that and hit up a high-​end steakhouse if I want a scene.
The tip here is sit at the bar. Order the omakase. If you eat over the traditional limit (ie if you’re still hungry after the crab roll) tell them you are open to their suggestions and you will receive customized suggestions.
In a word this place is the bomb.

What do you mean?
Ohh ohh ohh
When you nod your head yes
But you wanna say no at… SASABUNE! — Justin Bieber (what do you mean)
My expectations were high from the previous visit but solely based on the consistency of the rice on my recent visit. I’ve curbed my enthusiasm.
Before touted as the best sushi restaurant in LA. there is now room for another restaurant to take its place. Still was an excellent dinner and a great dining experience (12 – 15 different sushi) but no longer head and shoulder’s above the rest in LA. I will be on the lookout!

I’ve always wanted to try legit omakase so my boyfriend and I came here for a special occasion! It was awesome and I had a great time trying all the variety of dishes. Quality was awesome, as expected.
We decided to get the Japanese omakase because the other option didn’t have uni. Go hard or go home, right? You can also let them know if there’s anything you don’t want. (I just said no monkfish liver because I hate the taste of liver, whether land animal or sea animal.)
First thing I notice is that the wasabi is actually freshly grated. I normally hate wasabi but this actually wasn’t bad. Note, they automatically put it onto your nigiri which I ate for a few rounds. It was manageable to me, but I eventually told the waitress that I didn’t want any more wasabi because it was ruining the experience for me.
I would go through each and every sushi if I could actually remember what they were and how they tasted. Instead, you can view the high quality photos that we took instead (see below!). Some of the highlights were:
— Tuna/​Toro because when is high quality tuna not amazing?
— Uni is sweet and creamy perfection
— Sweet shrimp… always my favorite
— Sardine (I think that’s what it was)
— Oyster was a pleasant surprise because I normally hate oyster
— Either snapper
Anyways, for $ 300 including tax and tip for both of us, it’s a bit expensive (that’s sarcasm guys, it’s insane). At least we left stuffed. Wouldn’t come here frequently as I can still get high quality sushi at a much lower price, but had a great experience.

This review is going to be short and sweet. Sushi Sasabune serves the best sushi I’ve ever eaten in my life. The ridiculous attention to quality and balance is unlike any other food I’ve ever eaten.
Eat at the bar for omakase, and you will be treated like the Sultan himself. I didn’t even get to take pictures like I usually do because it just felt wrong to take out my phone during this heavenly meal.
The last point I’d like to make is that you will leave place full. They respect your appetite and truly give you a complete experience. 100 stars for Sushi Sasabune.

This place is really fantastic if you want authentic Japanese sushi. Buyer beware: they don’t have American rolls like the California roll, Philadelphia roll, etc.
The omikase is delicious and you should absolutely try it. They give you a lot of fish to try and they all melt in your mouth. The omikase comes with sashimi, sushi, and handrolls at the end. They have the regular omikase or Japanese omikase (which includes more exotic items like salmon roe, uni, Thai snapper fish, etc).
The four of us got two regular and two Japanese omikase and it was approx $ 460 with tax, without gratuity. Parking is difficult. Metered parking on the street or residential parking. There’s also a free market parking lot a block or two away if you happen to patron those places as well.

I I first tried the Beverly Hills location and was blown away by their lunch special. Today I tried the original location on Wilshire Boulevard, and unfortunately I did not find it nearly as good as the Beverly Hills location.
They were relatively busy on Thursday at lunch, but you do not need a reservation and there was no wait. It appears to be mostly people on their lunch break. I ordered the lunch special, which consists of salmon or tuna on top of a bowl of rice, three pieces of sushi, a hand roll, salad, and a miso soup. The price for this lunch? $ 22.
Overall the quality of the fish is definitely very good. However, I found the presentation and dishes much better at the other location. The lunch special here kind of feels like an afterthought.
I found the main dish, the salmon atop rice, to be very boring and I did not love the taste or quality of the salmon. I noticed the table next to us or to the albacore a top rice, and that looked much more appealing.
Parking is a bit of a drag in this part of town. They do not have their own lot, so your left to fend for yourself and find a meter, but beware as meters are only one hour. I don’t think I’ll be rushing back here anytime soon. Especially, with the plethora of sushi this city has to offer.

Two years ago today, my boyfriend and I were texting each other nervously about meeting up for our second date — the day after our first.
Two years isn’t THAT long — all things considered. Five, ten, fifteen are all milestones, and two years is the right amount of time to really know your partner, to have had enough time living with them to be unafraid of showing your quirks, and loving theirs.
Sushi Sasabune was our two year celebration dinner — a simple omakase at the end of a simple day, that may LOOK boring but when you’re in it, it’s divine.
That all being said, this was a fantastic meal and I felt the chefs practically read our minds. I don’t remember EVERY piece of fish, but I do remember thinking, «If today is going to be the day I try unagi, I’m glad it’s here.» (We weren’t served the unagi… or the uni, which is fine because Ryan thinks it tastes like fart.)
One of the things I noticed real quick about this place is that it’s totally unassuming. The place is lighted, which is a big deal because some places like it so dark you’d think they were trying to snuff out a sense to heighten the rest. The plates were just your ordinary sushi place plates. No crazy all-​black plates with edible flair that looks like it took several prep chefs hours to make. It was, here is the fish, eat the fish. We take away plate, put down another plate. Eat the fish. Repeat. It’s beautiful, in a sense. I mean, if you put too much effort into your atmosphere, it looks like you’re trying too hard, as if people will give an extra star for ambience. Nope.
I suppose your omakase experience changes, as it depends on the fresh fish on hand, and what they think you’ll enjoy, etc. Being that we are a couple of pasty white people, they PROBABLY didn’t give us the crazier fish, which, I’m almost embarrassed to thank them for (sorry other pasty white people who like crazier fish stuff).
Let me see if I can remember what we had:
Ono and ahi sashimi — our favorite was the ahi
Nigiri:
Scallop
Mackerel
Maguro — several different cuts
Halibut
Albacore
Butterfish
Salmon (although I’ve had a more melt-​in-​your-​mouth salmon at Sugarfish, this was still amazing)
Red Snapper
Several other types I can’t remember
Blue Crab Handroll (good, but I don’t like blue crab… I’m weird)
Toro Handroll
Shellfish:
Oyster, scallop with shiitake mushroom, and baked green mussel — this was, by far, my FAVORITE part of the entire meal. Which is weird to say, I know. But when I ordered the omakase I said, «Dammit Jaime, you’re going to eat whatever they put down, you have to try it once,» so I did. I was absolutely sure I wouldn’t like the scallop, but the moment I put it in my mouth, I thought about everything else I could have been wrong about in my life. And the mussel — good lord, I could have eaten three dozen of those. The oyster was also incredibly fresh, although I sucked it down a little quicker than normal just because it’s what I’m used to doing.
All in all, it was an AMAZING meal (pair with equally awesome hot sake, and the pickled ginger was so good to cleanse the palate), and I can’t wait to come back.
Also, for noise rating I put «Average,» but if you’re seated next to a loud group of young, obnoxious women who talk as if they’re at a club in Vegas (like we were), you might have a different experience. Or do your best to ignore them. If you’re celebrating long time anniversaries you should know how to tune things out by now.

I haven’t had a chance to write a review about this place until now.
Now that I have found some photos I took while I was here, I figured, «why not write a review about it?»
When I first got here, the place wasn’t quite impressive.
I heard later that they have moved from a smaller place to this location and it’s been probably more than 5 years ago now.
The place used to be Todai and Sasabune moved in after.
This was the place I first tried «Omakase» and didn’t know what it was back then.
I found out that it’s chef’s choice and about 10 little dishes were served back then.
Every dish was like party in my mouth.
I enjoyed every dish I was served and I was well satisfied at the end.
The portion was just right and the selections were well balanced, not just by serving more of one kind to the others.
I got to notice that the rice for the sushi was warm and fluffy.
I asked the regular here and heard it’s how chef prefers his sushi to be.
It was real previledge for me to experience his mastery of sushi.
They were perfect harmony in my mouth.
I’ve been dying to visit here again but I haven’t had a chance to.
I hope the time comes soon. Real soon.

Ran by one of Kazunori Nozawa’s (aka the «Sushi Nazi») apprentices, Sushi Sasabune felt like an upscale version of Sugarfish (warm rice, minimum to no wasabi between rice & fish, and top-​notch fish quality … if not even better). Don’t expect any cut rolls (e.g. California rolls) here and omakase (chef’s choice) is the only option if you want to sit at the sushi bar.
I was able to call and get the same day reservation. Don’t park at Wahoo’s lot or your car might be towed away. Instead, I parked in the Brentwood Place garage (located at the intersection of Wilshire Blvd & Brockton Ave) — free 2 hours parking.
If you are going for the omakase, then be very wary of how much you’ve ordered. Some sushi restaurants offer their omakase at a set price. The omakase at Sushi Sasabune is more like a cafeteria style — the more nigiri you get, the more money you pay. Remember, sushi chef will keep serving you food until you tell them to stop. Oh, wasabi here is freshly grated and tasted very smooth and creamy.
—
Open Sashimi Plate ($ 20): Chef gave me specific instructions on which sauce /​salt (Hawaiian pink salt) /​paste (spicy pepper paste) to dip your fishes in. Loved the freshness, but not a fan of pink salt /​spicy pepper paste.
Tuna /​Toro ($ 13): Excellent — both pieces just melted in my mouth.
Kanpachi (top, $ 3) and Halibut (bottom, $ 2.5): The sourness from ponzu sauce slightly overwhelmed the overall fish tastes.
Mussel ($ 3), half shell clam with mushrooms ($ 3), Kumamoto oyster ($ 3): I really liked the half shell clam with mushrooms, a very interesting take on the dish.
Yellowtail ($ 3) and salmon ($ 2.5): Fresh fishes, but sesame seed began to overpower salmon’s flavor.
Scallop ($ 3.5) and red snapper ($ 3): Both were delicious
Uni (sea urchin, $ 8) and salmon roe ($ 5): By the time I get to this point, chef was asking me whether I actually want uni. I nodded my head and man … that uni was one of the best I’ve had — the freshness was just unbelievable. Salmon roe was decent, but not as good as uni.
***
Now my sushi chef asked me if there is still more space for sushi — now that’s a trick question (by this time — I already ate $ 70 worth of food)! I didn’t think too much and just simply said «more sushi»!
***
Albacore toro ($ 3) and jumbo clam ($ 8): Albacore toro was the best nigiri piece of the night — very balanced flavors and melted in my mouth. Jumbo clam had a pretty chewy texture.
Sea eel ($ 3.5) and monkfish liver ($ 4): Excellent sea eel and monkfish liver tasted a bit like uni.
Blue crab hand roll ($ 7): I thought it was decent, but not amazing.
Salmon skin hand roll ($ 5): Hot and warm salmon skin and rice, I can taste the fattiness of salmon skin and this roll was a lot better than the blue crab hand roll.
—
In retrospect, I think the omakase at Sushi Sasabune was slightly more expensive than I expected (~$ 115, at least I was 100% full). Despite its amazing and 5-​star worthy fish quality, flavors weren’t always very balanced (e.g. too sour or bland due to too much or lack of ponzu sauces). A solid 4.5-star without considering the price.