At Sushi Sasa, the attention to detail makes all the difference. There's no need here for plastic grass garnishes, lumps of fake wasabi, bias-cut plating or two dozen stupidly named rolls that are all tuna, avocado, cucumber and tobiko. At Sushi Sasa, even the simplest tekka maki is a work of art, lavished with the kind of attention that other places don't even give to expensive rolls. Everything about the space is clean and white and spare, and everything about the kitchen is geared toward maximizing the impact of the fish itself — the tiny moves that could elevate a simple piece of skipjack, shrimp or bonito into something you might remember for the rest of your life.