KUSAKABE - Reviews

I took my sister for her birthday meal for an 8 PM dinner seating. Booking was done via Tock, and cancellations for a refund are possible 1-2 days beforehand by calling. I requested bar seating and was informed it would cost an additional $20/person to guarantee. However, due to booking early and it being a birthday celebration, they were willing to accommodate without the extra charge. We ordered two omakase meals at $185 each, an Asahi draft for $9, and genmai cha for $8, plus a 5% SF mandate. My sister thoroughly enjoyed the meal. Personally, I thought it was just okay, perhaps because I wasn't very hungry. My preference is for the fish to be the main highlight, but I found the chefs here tend to use more sauce and extra flavors, which wasn't ideal for me. Chef Leo was friendly and attentive. The Tock deposit was deducted from the final bill, and a 20% auto gratuity was applied. Parking is street parking only.

My experience at this restaurant was the best experience we had for Omakase. The food was very fresh, tasty, and the portion was generous; you don’t go home hungry. The atmosphere and service were very attentive and caring, creating a very intimate atmosphere.

My experience at this restaurant was truly exceptional. I had one of the best Omakase meals I've ever eaten, and the value was so much worth it. Even the 13-course meal left me feeling full. The food was outstanding, the service was impeccable, and the atmosphere was perfect for conversation.

By far the best Omakase experience I’ve had in SF. The restaurant’s cooking is influenced by traditional Kyoto-style, and we went with the Omakase and sake pairing. Both the food and service were flawless—elegant yet unpretentious. Definitely a spot I’d return to for a special occasion. Thank you for an immaculate experience.

My experience at this restaurant was rather disappointing if you expect a Japanese omakasa experience. I'm not sure why others rated this restaurant so high. The Chinese subtitle of the menu was a giveaway. We opted for the 18-course omakasa menu. The first few servings were interesting, but then it started to get boring. Almost everything was cooked and drizzled with citrus. Their uni was bitter and was combined with a scallop. While I'm all for exploring new flavor profiles, certain combinations do not work, and I expect chefs serving $200 meals to know this. Halfway through the menu, we didn't even finish the courses and were just waiting for it to be over. At the end of the night, I was craving for some really good raw sashimi or nigiri. Never again.

My experience at this Japanese restaurant in SF was truly amazing. Every dish was thoughtfully made and absolutely delicious. The flavors were subtle yet incredibly tasty, delicate, and authentic. The Nigata sake was a perfect complement, clean and dry. It's a really amazing place.

Kusakabe, San Francisco, is not just a restaurant; it's an omakase altar, a sanctuary where time stands still and Japanese tradition is elevated to an almost spiritual expression. It's the perfect intersection of technical precision and sensory emotion. I have dined at the finest restaurants in the world, and without a doubt, nothing, absolutely nothing, compares. We were attended by Leonardo, a maître of surgical elegance. His attention was so measured, so pristine, it felt choreographed by a Japanese opera director: present without invading, attentive without effort, masterful without fanfare. Each piece that arrived at the bar was a miniature symphony. The rice: warm, exact, with that impossible balance between density and air. The fish: of such insulting freshness it seemed to still breathe the echo of the sea. The layers of umami, the barely hinted citrus notes, the precise stroke of wasabi. All bordering on the ineffable. The parade of dishes was not a dinner; it was a sensory narrative in several acts. A ceremony. An act of devotion to the product and the technique. The service, paced like an andante con moto, never broke the ethereal atmosphere of the experience. The entire team functions like a Swiss watchmaking mechanism with a Japanese soul: precision with grace, art with discipline. And at Kusakabe, one does not dine—one witnesses an aesthetic, almost mystical execution, where each bite carries centuries of history and evolution. I do not exaggerate when I say this was, without a doubt, the most memorable, refined, and moving omakase experience of my life. Kusakabe does not just cook: it narrates, seduces, transcends. We are, without a doubt, before an experience that borders on the sublime. It is—and I dare say it without blushing—another gastronomic galaxy.

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 is attached.

My experience at this restaurant was surprisingly positive, especially considering the price. I had an omakase experience that was reasonably priced, featuring amazing ingredients. The fish and items were beautifully presented and ultra fresh. The service was impeccable. I would recommend making same-day reservations.

My experience at this restaurant was exceptional. The sushi was incredibly fresh, melting in my mouth with a smooth texture. The fish didn't taste like fish at all; it was exquisitely curated. While the price point is high, it was well worth it for the quality of the food. The atmosphere was quiet and conducive to conversation, and the service was top-notch, both receiving a perfect score.