KUSAKABE serves sushi in Kaiseki style. The "omakase' of Chef Mistunori Kusakabe consists of sushi along with a few other complementary dishes. Although it changes according to what ingredients are available, it will always reflect exquisite sense of balance, taste, texture, and appearance, emphasizing seasonality and mindfulness based on the Kaiseki cuisine principle. Chef Nori also introduces a range of classical techniques and presentations besides Edomae style (nigiri) sushi within the course menu. RESERVATIONS ONLY. If you prefer to sit at the sushi bar or table, please specify in the Special Requests section when confirming your reservation. We will try our best to accommodate you but your request cannot be guaranteed. Cancellation Policy: $30/person for cancellations within 24 hours of your reservation. Sushi in Kaiseki Style – Seasonality and Harmony KUSAKABE’s course menu mainly consists of sushi along with a few other complementary dishes. Although it changes according to what ingredients are available, it will always reflect seasonality and harmony based on the kaiseki cuisine principle. Kaiseki is a traditional multi-course dining that is comparable to Western haute cuisine. It is originated from the Japanese tea ceremony tradition that emphasizes seasonality and being in the present moment. “Goshoku, Gomi, Gokan, Gohou” is one of the essential tenet in creating kaiseki menu that is translated to “Five Colors, Five Tastes, Five Senses, Five Methods.” Five Colors Color pallet that is visually expressed in dishes: white, black, yellow, red, green Five Tastes Balance of tastes throughout the course: sweet, salty, sour, bitter, spicy Five Senses Kaiseki cuisine aims to appeal to five senses: sense of taste, smell, vision, hearing, touch Five Methods Five cooking methods used to create the menu: roast, steam, fry, simmer, raw Variety of Sushi – explore beyond Edomae sushi It’s been a while since Omakase sushi (the choice of sushi is left up to the sushi chef) has been popular in many sushi restaurants in the SF Bay Area and beyond. Most of Omakase widely known is Edomae style, which originated in 1820’s in Edo, or now commonly known as Tokyo. It started as a fast food business style where they only used local fish from the Tokyo Bay. While Edomae style has been most widely accepted worldwide, it is in fact a single variation within many other types of sushi that exist in Japan. Others include Temari-zushi, Bo-zushi, Oshi-zushi, and Nare-zushi. It is considered that a type of Nare-zushi, fermented sushi is the first type of sushi that appeared in the 8th century. At KUSAKABE, we will showcase the variety of sushi beyond Edomae style. Chef Nori uses the technique of old sushi styles and arrange them to be appealing to today’s sushi lovers. You may be able to discover the new realm of sushi you have never experienced before. Please ask our sake and wine sommeliers for drink suggestions to find the best match with the menu for you. Mitsunori Kusakabe (Nori) C.E.O. / Chef, Sun Gathering International LLC Born in Kyoto, Japan in 1970, Mitsunori Kusakabe has worked at prestigious restaurants in major cities including Kyoto where he learned and traditional “kaiseki” preparations and classic sushi techniques. He made his mark as a chef at Nobu Tokyo, followed by positions as a chef at Nobu New York and then the executive chef at Nobu Miami Beach. After Nobu Miami Beach, Mitsunori moved to San Francisco to be the executive chef at Sushi Ran, which received Michelin stars both in 2006 and 2007 and was consistently in the top 10 Bay Area restaurants as rated by Zagat’s readers. In 2008, Mitsunori was the grand winner of Eat Japan-World Sushi Awards in London (aka the Oscars of the Sushi World) and acknowledged as the US Sushi Technical Champion. Mitsunori worked at Sushi Ran until 2013 when he acquired a restaurant in downtown San Francisco, renovated it, and in the spring of 2014, opened KUSAKABE. At KUSAKABE, guests enjoy the mix of Mitsunori’s expertise in kaiseki cuisine, authentic Edomae sushi techniques and the other cooking skills that Mitsunori has acquired in his culinary journeys, including his expertise as a certified blowfish butcher.
584 Washington Street
Financial District, San Francisco, California 94111
Cross Street: Montgomery
Public Transit: Walking distance from Embarcadero and Montgomery BART stations.
Parking: Street Parking
Parking Details: Valet parking not available. Street parking or parking lots nearby. (Closest one at Hilton Hotel)
- Executive Chef: Mitsunori "Nori" Kusakabe
- Dining Style: Casual Elegant
- Cuisine: Sushi, Japanese
- Executive Chef: Mitsunori "Nori" Kusakabe
- Dress Code: Business Casual
- Accepts Walk-Ins: Yes
- Additional Details: Bar Dining, Beer, Counter Seating, Gluten-free Menu, Non-Smoking Restaurant, Personal wines welcome, Personal wines welcome (corkage fee applies), Wheelchair Access, Wine