笹舟

In sushi, one must serve the right fish, at the right time, to create a perfect moment. This moment, has been orchestrated by Chef Nobi Kusuhara for over 35 years. Every day, Nobi rises before dawn to personally select each fish that makes it onto his menu. Before stepping on to the stage as a chef, Nobi Kusuhara had been working as a fish importer in Los Angeles as well as experience working with the most famous fish market in the world, Tsukiji Fish Market, in Tokyo, Japan.

Chef Nobi states, “each moment is dependent on the timing of the fish”, which includes when and where it was caught, when it was fileted, how it is prepared, and when it will be served. The rice is equally important. How much salt, sugar, vinegar is used, and the amount of the batch. Each ingredient is choreographed into one small, yet defining moment, culminating into one piece, one bite.

With his masterful knowledge of fish and his delicate sensibility to the art of sushi, Chef Nobi Kusuhara serves the best fish of the day at Sushi Sasabune. Now there are four Sasabune restaurants and three Sasabune Express nationally. Each head chef at Sasabune has trained with Chef Nobi, priding themselves on their high quality standards, knowledge, and preparation of the fish and rice.