KUSAKABE

Full Omakase

18-course Kyoto-kaiseki style omakase with seasonal nigiri and small appetizers

18-Course Omakase

The flagship tasting experience: 18 courses progressing from delicate sashimi through grilled, simmered, and nigiri courses. A full journey through Japanese cuisine.

Chawan‑mushi

Silky umami‑rich egg custard with seasonal ingredients that opens the course with delicate warmth

Otsumami

A curated selection of seven seasonal bites that set the tone with varied textures and flavors

Bluefin Tuna Sashimi Course

Sashimi parade of bluefin slices with yuzu-onion-sesame sauce

Petite Omakase (13 courses)

A condensed version of the flagship tasting with 13 courses. Still extraordinary, slightly more accessible.

Wanmono

Smoky binchō‑tan grilled king salmon paired with a tomato‑infused dashi soup and steamed corn cake—rich and balanced

Softshell Crab Soup

Softshell crab in corn and sweet miso broth

Sake Pairing

Curated sake flight matched to the omakase progression. Staff guides you through each pairing with expertise.

Seasonal & signature sushi

Multiple rounds of sushi sourced from Tokyo’s Toyosu Fish Market, showcasing seasonal fish and chef’s signature selections

Seasonal Nigiri Course

The nigiri portion of the omakase features the day's finest fish, cut and pressed with impeccable technique.

Santa Barbara Uni and Hokkaido Scallop Nigiri

Sea urchin atop scallop nigiri, a Kusakabe signature combination

Add-On Courses

Additional premium courses available after the tasting menu for those who want more. Ask your chef what's available.

Miso soup with Kyoto red miso & Aosa‑nori

Umami‑rich fish broth miso soup with Kyoto red miso and seaweed from Shimanto River—clean, comforting finish

Dessert

Seasonal sweets to close the meal—light, thoughtful, and palate‑cleansing

Green Tea Monaka