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 (kelp) and katsuobushi (bonito flakes). kasuobushi-flaver is very nice and intense. it affect my stomach to be ready to next, SUSHI!

 

And sushi prelude. Today three sushi: Zuke chutoro, bluefin medium fatty tuna and others.

 

 

Bluefin fatty Tuna, left, and Wagyu strip loin at Kusakabe in San Francisco, Calif., is seen on Saturday, July 19th, 2014.
Bluefin fatty Tuna, left, and Wagyu strip loin at Kusakabe in San Francisco, Calif., is seen on Saturday, July 19th, 2014.

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!

Omakase $95

Grand Omakase $150

Sake paring $120 (the best sake selection ever!

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