It no surprise that, given the big Japanese population here, we have quite a few options for sushi in Hawai‘i — but not all sushi is created equal. If you want the good stuff, you have to be willing to pay for it, you definitely have to know where to go and, perhaps most importantly, you have to “trust the chef.” When you do, you get what’s known in sushi restaurants as the omakase.

The omakase at Sushi Sasabune on South King Street will run you about $100 per person, but check out all the amazing stuff you get:

Albacore tuna sashimi from Canada.

California baby squid with Louisiana blue crab.

Toro (Spanish bluefin tuna).

North Carolina halibut (left) and tai (red snapper) from Japan (right).

Hamachi (yellowtail) from Kyushu.

Boston sweet scallop (left) and New Zealand king salmon with kelp (right).

Vancouver baked oyster.

New Caledonia blue shrimp (left) and aji (Spanish mackerel) from Japan (right).

Shima aji (trevally jack) (left) and kampachi (amberjack) (right).

Negitoro. The best. Thing. Ever.

South African rock lobster tail.

Anago tamago (sweet egg with eel). Definitely NOT my favorite item, but still OK.

Blue crab hand roll.

Also worth trying, for a little extra: the ikura (salmon roe) and the snow crab with “miso.” Both super yummy. Oh, and the sea urchin isn’t as nasty as it looks.

You gotta admit: That’s a lot of food. And it’s every bit as good as it looks. Add good company, and you’ve got the makings for a great evening!