Welcome

Welcome to KUSAKABE, it is always my pleasure to serve our guests. At KUSAKABE, we serve a multi-course sushi dinner that is based on the principle of Japanese “Kaiseki” cuisine. When I create my Omakase menu, it is my challenge to include a variety of seafood presented with creativity and offering a harmony of fresh flavors with every bite. Please join me and our capable staff at KUSAKABE for what we hope is an unforgettable dining experience.

Mitsunori Kusakabe – Owner/Chef, World Sushi Technical Skill Champion

* we offer one prix fixe Omakase menu nightly for $98 and a Grand Omakase menu for $175. A la Carte menu is available only after the Omakase menu has been served.

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Hokkaido Murasaki Uni, long spine sea urchin2 weeks aged blue fin toroShirako & Uni, Sous vide Hokkaido cod milt with sea urchin and black truffleChef Nori Kusakabe's homemade Karasumi, Bottarga. Mullet roe was cured in salt and Shochu (Japanese distilled spirit) then dried in open air. The one on the left is on the first day of drying, the other one is after a week.Chef Shin and TakaChef Nori Kusakabe's first knife he bought for himself when he was 18 years old, about 30 years ago. The wooden handle shows the natural wear, the blade is way shorter than the Saya (blade cover) from years of use.Chef Nori Kusakabe had video shoot by #eaterToro from 800lb Bluefin tuna