Kusakabe

The story

Kusakabe – Omakase in Kaiseki Style, San Francisco | Michelin Recommended

Origin and Philosophy

Kusakabe was the first restaurant in San Francisco to serve only omakase, or chef’s choice tasting menu. The team lives by the East Asian proverb “温故知新” (onko chishin): study the past, learn from it, and use that knowledge to create new interpretations. They deeply respect the history and techniques of traditional Kyoto kaiseki, yet they constantly challenge and revolutionize that foundation. This approach yields what they call “Sushi in Kaiseki Style.”

The Omakase Experience

Guests choose between two prix fixe menus. The Omakase presents 18 courses for $210, while the Petite Omakase, available Tuesday through Friday, offers 13 courses for $158. Both begin with a chawan-mushi – a silky umami dashi egg custard with seasonal ingredients – followed by seven kinds of otsumami (appetizers). Four kinds of sushi arrive, sourced from Tokyo’s Toyosu Fish Market, then a wanmono: a clear white dashi broth with Japanese tai sea bream and a duck meatball. Another four sushi courses follow. The Omakase adds an A5 Wagyu “Yaki-Shabu” (lightly seared beef shabu-shabu with grated daikon, dashi ponzu, and house-made Meyer lemon kosho) or a white icefish and mitsuba kakiage tempura. A fish broth miso soup with Kyoto red miso and aosa-nori seaweed from the Shimanto River closes the savory courses. Dessert choices include hoji-cha ice cream with sweet azuki beans and monaka rice cracker, yuzu and shiso leaf sorbet with Hibiki whisky, or Uji matcha white chocolate daifuku mochi.

Chef Mitsunori Kusakabe

Chef-owner Mitsunori Kusakabe is a World Sushi Technical Skill Winner. His precise, thoughtful craftsmanship is evident in every course, from the delicate balance of dashi to the careful selection of fish and seasonal ingredients. He brings both discipline and creativity to the counter.

Recognition

The quality of Kusakabe’s Japanese cuisine has earned a Michelin Recommended designation. The restaurant’s deep sake list and wine pairing options further elevate the experience. Counter dining allows guests to watch the chefs at work, while the space is wheelchair accessible and air-conditioned.

Atmosphere and Service

Kusakabe’s team aims to enrich each guest’s time with food and service that nourishes both heart and palate. Two seatings – 5pm and 8pm – keep the evening focused and intimate. With no à la carte options before the omakase ends, the meal is a complete, unhurried journey through the best of seasonal Japanese flavors.