Sometimes it’s the journey that teaches you a lot about our destination.  – Drake 

Today marks the second month since the grand opening of Kusakabe, a modern marriage between sushi and kaiseki-style dining. This 30-seat sushi restaurant offers friendly service in great detail.

Dining here brings a certain charm that takes you to an experience that you often find in Japan. Picking up your sushi and enjoying each beautiful piece by the fingertips and a finger towel nearby for convenience. The elongated bar gives patrons a view providing most with the best seat in the house.

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Mitsunori Kusakabe was head chef at the Michelin-starred and adored Sushi Ran, located in Sausalito for many years before creating his own vision for us to experience.

Chef Kusakabe has outdone himself once again, leading with his craft and following his passion. As the restaurant continues its refinements, there is no doubt that it will be a city favorite.

Dinner served nightly Tuesday through Sunday. To reserve your future seating and more please check out: http://kusakabe-sf.com/

Allow me to share my experience with you. Omakase Menu  $95 pp [July 5, 2014]

Welcoming Tea: Kombu-cha, Kelp Tea + ordered sake Dewasansan “Green Ridge” Junmai Ginjo- Mellow, green0apple tartness, refreshing finish


Sushi Prelude Zuke Chutoro, lightly seared bluefin medium fatty tuna cured in soy sauce


Red snapper – peppercorn




Sashimi: Chef’s choice sashimi nestled in shaved ice with Japanese tuber with two kinds of dipping sauce (Bluefin tuna & Hokkaido scallops)

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Soup: Duck dumpling miso soup with mitsuba & sansho pepper


Unique Sushi: Konbu cured Tasmanian ocean trout, hako-zushi style with sesame miso and cilantro sushi rice


Warm Dish: Zuwai Gani Crab, crispy rice cracker tofu topped with key lime with Hokkaido konbu dashi broth (one of my favorite dishes for the evening)

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Sushi Chic: Tow kinds of seasonal sushi of the day

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Sushi Finale: Copper River wild Alaskan king salmon – Toro-Bluefin fatty tuna or Grade A5 Wagyu strip loin

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+ added dessert: Yuzu and shiso sorbet topped with matcha meringue cookie


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