KUSAKABE

About the Business

Specialties

KUSAKABE serves sushi in Kaiseki style. The 'omakase' of Chef Mistunori Kusakabe consists of sushi along with a few other complementary dishes. (Omakase for $180) A la Carte menu is available only after Omakase menu (currently not available due to COVID-19). Although Omakase menu changes according to what ingredients are available, it will always reflect exquisite sense of balance, taste, texture, and appearance, emphasizing seaonality 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. We are located in the financial district in San Francisco and we are open for dinner from 5pm to 11pm (Seating time ends 9pm) Mondays to Saturdays, closed on Sundays. The largest number of a party for sushi bar seats is 4 and 8 for dining tables. Contact us by phone for parties of 6 or more. When guests are arriving late for their reservation time, we hold your seats for 15 minutes. Please give us a call if your party will be running late.

History

Established in 2014.

Kusakabe opened on May 21, 2014.

Meet the Business Owner

Business owner information

Nori K.

Business Owner

Mitsunori Kusakabe, the owner chef of KUSAKABE is the 2008 winner of EAT-JAPAN Sushi Awards, the World Sushi Technical Skill Champion, and a licensed blowfish cutter. Born and raised in Osaka and Kyoto, Mitsunori has worked in different types of restaurants in Kyoto, Tokyo, New York, Miami, and San Francisco bay area. From sophisticated traditional Japanese cuisine to fusion style dishes, he has acquired various techniques and sensitivity over the years. At KUSAKABE, Chef Nori explores to adopt Kaiseki cuisine principles and techniques to create a course menu of sushi. His past experience includes executive chef at Michelin-starred Sushi Ran in Sausalito and executive chef at Nobu in Miami Beach.