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Sasa Restaurant Review: Husband-and-wife team Scott and Brenda Kim’s restaurant first introduced the izakaya --- a drinking establishment serving small plates of Japanese-style grilled meats and seafood --- to the area's food scene. The menu is inventive and expansive; however, convivial servers are more than happy to help you navigate. The small, medium and Sasa special plates, which include dumplings, noodles and skewered meats, offer something for every appetite. Choose the udon noodle soup with Asari clams. Another must-have? The tender, deeply flavorful Korean kalbi short ribs. Small dishes include shrimp or yam tempura; tofu, beef or lamb sliders; and edamame. Soft shell crab and crispy fried calamari elevate the medium dish category, while among large options we like the seafood sampler. Sushi include creative and traditional rolls, which are augmented by a line-up of sashimi. Sasa’s nosh-and-nibble menu is a good match when sipping sakés (there are almost 45 available). Then again, you can always tip back wheat beer infused with green tea or signature cocktails, such as the lychee cosmo and saketini.