One of my favorite restaurant is Kusakabe, SF.
The owner chef, Nori Kusakabe has been working at Sushi ran more than ten years. He is promised chef and always working at center in this restaurant since it opens few years ago.
The first serve Ichibandashi
**Ichiban Doshi, “first fish stock,” extracts the best flavor and nutrients from kombu (
And sushi prelude. Today three sushi: Zuke chutoro, bluefin medium fatty tuna and others.
Tsukuri=means sashimi was fresh and tasty.
Then Hassun = Kind of Kaiseki style appetizer set. the variety of one bites
Shigoku-oyster, VCaviar, Hakosushi=square shape style sushi,
kani, Poteto, and tamago
4, Surinagashi of snap pea with crispy arare. Alaskan kinki and white bean paste Soup
the last sushi was SantaBarbara uni and toro.
our extra order, Hokkaido Uni ($16 for one!)
Of course I can’t miss A-5 Wagyu beef from Miyazaki!! ($16 for one also)
Finally chef Kusakabe-san serve us special dessert!!
All are delicious!! I suggest one person average will be around $200, but it worth it!
Grand Omakase $150
Sake paring $120 (the best sake selection ever!