Sasabune
11917 Wilshire Blvd, Los Angeles, CA 90025
sasabunewilshire.com ↗(310) 478-3596
Independence unverified
Lunch Special
$42
Regular Sushi Omakase
$75.00
Regular Omakase
$90.00
Sashimi & 10pcs sushi & crab roll
Japanese Sushi Omakase
$100.00
Japanese Omakase
$120.00
Two kinds sashimi & 12 pcs sushi & crab roll
Premium Sushi Omakase
$125.00
Premium Omakase
$145.00
Three kinds sashimi & 15 pcs sushi & crab roll
Menu as captured Sep 1, 2026 · source ↗
We hold 301 venues in Los Angeles, CA and could score 189 of them. This one is not among them, so it has no position — not a low one.
There is no score breakdown to show: nothing we read about this venue earned points in any of the four categories, so a bar chart of zeroes would look like a verdict on the kitchen rather than on what it publishes. What we did read is below.
v1.7.4 0.0/100 = sourcing 0.0/50 (named-farm 0 distinct, named-region 0 distinct, attribute 0 distinct, buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 0.0/18 (capped at 35% of the 0.0-point evidence base).
Buzzwords only. This venue uses sourcing language ("farm-fresh", "locally sourced") but names no farms, regions, or verifiable attributes.
Book on Tock ↗link checked Aug 24, 2026
Local authority
- Sasabune loses its iconic sushi chef, Chef Nobi ↗
Santa Monica Daily Press
Local authority“Chef-departure news: founder Nobi Kusuhara's departure; venue's own site confirms Hiroki Totsuka took over in 2019 continuing the same approach. Operational/personnel history, not a sourcing claim.”
Lifestyle coverage
- Sushi Sasabune - Review - Brentwood - Los Angeles - The Infatuation ↗
The Infatuation
National lifestyle“Review, address-confirmed (11917 Wilshire Blvd -- our venue, the West LA/Wilshire location; not the Beverly Hills or Glendale siblings). No sourcing content in the retrieved body.”
Coverage
- Sasabune Wilshire: Must-Visit Sushi Restaurant in LA ↗
sasabunewilshire.com (venue's own site)
Press“First-party founding story: 'Founded in 1993 on Sawtelle by Nobi Kusuhara... After taking over in 2019, Hiroki Totsuka continues the exact approach.' No specific current supply-chain claim (rice temperature/technique philosophy, not a named producer).”