Life isn’t about finding yourself. Life is about creating yourself. -George Bernard Shaw Welcome to 2015! With some light traveling and holiday events the time just flies on by. Hope everyone has had a chance to enjoy a wonderful holiday and a fantastic kickstart into …
I’m not making art, I’m making sushi. Masaharu Morimoto Downtown restaurant specializing in Aburi (seared) sushi. This restaurant was recommended by family and locals that live in Vancouver. I really wanted to love this place and just couldn’t. Offering a beautiful view and large space, …
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.
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)
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)
Sushi Chic: Tow kinds of seasonal sushi of the day
Sushi Finale: Copper River wild Alaskan king salmon – Toro-Bluefin fatty tuna or Grade A5 Wagyu strip loin
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
— Julia Child
Been going to this hole in the wall for 13 years now and it’s about time I created an album for it and share my favorite secret spot. Delicious, basic, no frills type of sushi restaurant at a good value. I made sure not to take pictures of the saba nigiri and sashimi that was offered since I wasn’t able to eat it.
Tiny restaurant that only seats 16 people. Chef/Owner Matsuoka Akio (73) ,trained in Ginza, is the sweetest and coolest sushi chef in town.
Hours of operation: Thursday-Saturday 5pm-10pm 90% by rsvp in advance. Call ahead for availability. Cash Only
Chef/Owner Matsuoka Akio
Anchovy Nigiri (First time having it here)
Fatty Tuna Nigiri
White Tuna and Yellowtail Nigiri
Tuna and Yellowtail Nigiri
Smoked Salmon Nigiri