Wayne Conwell, the chef/owner of Sushi Sasa, is a man obsessed with details. From the precise alignment of a piece of fish on a plate to the shape of a hundred different hand rolls, nothing is too small to warrant his attention. And from his post behind the sushi bar at Sushi Sasa -- his white-on-white-on-white dream of what a great restaurant can be -- no detail escapes him. Conwell sees everyone who comes through the door, sees every plate that passes out of the kitchen, sees the surprised looks on the faces of the happy diners (except those hanging out in the downstairs lounge, of course, which is used as overflow seating when the dining room is full) as they take their first bites of his sushi or his tempura -- the raw and the cooked. This obsession with all the little things makes for a freakish kind of excellence, and also makes Sushi Sasa the new benchmark for sushi restaurants in Denver.