Kusakabe
For a Jiro Dreams of Sushi-esque experience, Chef-Owner Mitsunori Kusakabe designed a $95 prix fixe menu of 11 courses – mostly sushi with a soup course and an additional hot dish to balance the digestive system after raw food – for the total 29 patrons able to fit inside Kusakabe’s minimalist Jackson Square space. Although the menu is seasonal, it reflects the “kaiseki cuisine principle” that balances five colors, five tastes, five senses and five cooking methods. There are only two seatings per night, so reserve early.
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The eponymous sushi restaurant by owner and chef Mitsunori Kusakabe offers an omakase menu ($185) based on the kaiseki cuisine principle, which emphasizes seasonality, being present, and the “Goshoku, Gomi, Gokan, Gohou” (“Five Colors, Five Tastes, Five Senses, Five Methods”) tenet. Chef Kusakabe is known for showcasing his culinary talents that go beyond what we typically think of when we envision sushi, including Kyoto-style sushi, which uses mostly cured or cooked fish. The menu changes, of course, but favorite dishes aside from the nigiri and sashimi include the dashi egg custard with umami soy sauce, cured quail egg, uni, and caviar, and braised Alaskan black cod.
How to book: Make reservations online and order takeout online.
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