KUSAKABE — Restaurant in San Francisco

We celebrated a close friend’s bachelor party at Kusakabe with a dinner for nine. While the evening offered some incredible highlights, there were also a few unfortunate aspects that left us with mixed feelings about the experience.

The food was truly exceptional. Every dish was carefully crafted and elegantly presented, offering a range of delicate flavors and textures that impressed everyone in our group. The omakase journey was memorable, with standout courses like the uni that melted in the mouth and sparked admiration even from those in our party who are typically hesitant about raw seafood. The attention to detail in the preparation was evident, and the kitchen’s talent shined through in every bite.

We also want to acknowledge the excellent service. Our group was significantly delayed due to travel complications, but the staff welcomed us with grace and understanding. They held our reservation without issue, served us with warmth and professionalism, and allowed us to enjoy the meal at our own pace. Their hospitality made us feel genuinely cared for.

However, there were two major issues that deeply affected our overall impression. First, one of the sushi pieces contained a bone. This was both surprising and disappointing, particularly in a restaurant where precision is expected and the cost per person exceeds $200 before tax and gratuity. It disrupted the experience in a way that was hard to ignore.

The second and more disturbing issue was the presence of a cockroach on the wall behind our table. In any dining environment, this would be unacceptable. In a fine dining setting that charges premium prices and prides itself on offering a refined atmosphere, it was shocking. The sight of a cockroach near our table dampened what was otherwise a thoughtfully curated and beautifully served meal. We chose not to make a scene, but the image stayed with us for the rest of the night.

Despite these setbacks, we had a wonderful evening in terms of the company, conversation, and culinary adventure. It was a joyful gathering that brought us closer together, and there were moments that we will fondly remember for years to come.

Kusakabe has remarkable food and a kind, accommodating staff. But fine dining is about more than what is served on the plate. We hope the restaurant takes this feedback seriously, because the potential for a flawless experience is certainly there, and it would be a shame for preventable issues to overshadow such culinary excellence.

The pictures of the bones and the cockroach...

Chef Mitsunori Kusakabe has emitted his global culinary footprint at various Nobu establishments as well as his Michelin star restaurant, Sushi Ran. In 2014, he opened KUSAKABE, the brainchild of his life's work, which features sushi and other plates prepared in the "kaiseki" style. "Kaiseki" style is typically a multi-course meal that features "Five Colors, Five Tastes, Five Senses, Five Methods" - a little bit of everything, if you will.

Omakase means that you'll leave it up to the chef to determine a series of plates for your meal. Our server happily obliged to accommodating any allergies or preferences.

Welcome Tea: Kelp Tea The kelp tea tasted more like a palate opener broth than a tea.

Sushi Prelude: Zuke Toro, Halibut with Halibut Liver, Smoked Yellowtail with Daikon Radish Each of these pieces of sushi were prepared with the utmost attention to detail and they were presented so beautifully! Be sure to sit at the bar to take in the full experience.

Chef's choice sashimi nestled in shaved ice with fresh Wasabi & Yuzu onion sauce: Tuna & Scallop The presentation of this dish was very pleasant and unique. The yuzu onion sauce had a tangy, salty flavor that paired perfectly with the sashimi.

Miso Soup with Homemade Duck Meatballs: Not my favorite dish of the meal, but definitely one of the best miso soups I've ever had.

Chef's Petite Plates: The petite plates were served on a rectangular dish with separate compartments that tasted just as good as it looked.

Egg Custard: I loved the medley of mushrooms and thin slices of green onions in the egg custard here. The texture was great and the flavors were not too overwhelming salty.

We polished off the rest of the meal with a few other sushi pieces like the King Salmon and finally came to the pièce de résistance, a choice of either Toro (Bluefin fatty tuna) or Grade A5 Miyazaki Wagyu beef. I opted for the Toro, which did not disappoint. If you find yourself curious to try any other varieties of fish or the Wagyu beef, you can order it a la carte at the end of your meal.

I only have one recommendation for this place and that is: go! (And try to get a reservation at...

With so many omakase locations in San Francisco I was pleased to learn from a local friend that I made a correct choice in choosing this location!

We were able to book a month ahead of time with no problems online and were promptly seated when we arrived.

Right from the get-go I can see this location has been tweaked into a well-oiled machine since despite the fact that there were easily 6+ sushi chef's working for the people at the bar AND for the people in the small dining tables, there was no sign of any chaos. Everyone was busy but they communicated well and weren't bumping around or reaching over another person which was quite impressive to me.

We went for the 11 course omakase menu which was $168 per person (not including tip or alcohol) which may come off as steep to many people but one must remember that you're there for an experience! All of the chefs and wait staff were knowledgeable and were keen to explain every little ingredient in every dish which was very much appreciated (though so expansive it started to go over my head after a while). They must have sensed this as they brought me the ala cart menu to let me know exactly what we were having which was a nice touch.

Our chef was young but very precise and I could see the focus he had on every dish. Speaking of dishes, they were excellent and quite unique in flavor. This establishment favors meshing of multiple ingredients to create a very delicate but complex flavor profile which is different from other sushi omakases I've been to.

All in all my favorite was no doubt the A5 Wagyu beef, Uni, eel, and tuna. I was quite happy (and full) by the end and they were kind enough to place a new copy of the ala-cart menu as well as the omakase menu into an envelope to bring home with you!

If you're new to the omakase experience you can always try their "petite" omakase which is 8 courses but at a more reasonable...