Sushi Sasabune

Sugarfish might have made loosely packed warm rice accessible to the masses, but Sasabune is the classic L.A.-style omakase spot that first popularized warm rice sushi back in the ’90s—and still delivers the same quality and no-frills ambience today. Starting around $125, with plenty of variety and wiggle room for those willing to spend a bit more, Sasabune offers a pricey, but immaculate build-your-own sushi adventure that might include amaebi (sweet shrimp), anago (seawater eel) and unagi (freshwater eel). Founded by Nobi Kusuhara, who has since passed, each of the three locations is now independently run by one of Kusuhara’s protégés. Though each still serves roughly the same style of sushi, each outpost has its own unique quirks. Regardless, no matter where you go, there’s no need to pour your own soy sauce—each glistening slice of fish is already lightly brushed by the chef.