This is our third visit to this establishment - KUSAKABE San Francisco - Kaufe eine Reservierung
- Anything Postpaid
- Tisch fuer 2
- Postpaid Table for 4
- Postpaid Table for 6
- Tuesday-Thursday | Omakase or Petite Omakase - Any Table Size
- Einzelplatz
- Tisch für 2
- Tisch für 3
- Tisch für 4
- Tisch für 5
- Tisch für 6
- Tisch für 7
- Tisch für 8
- Table for 9
- Table for 10
- Friday- Sunday | Omakase - Any Table Size
- Einzelplatz
- Tisch für 2
- Tisch für 3
- Tisch für 4
- Tisch für 5
- Tisch für 6
- Tisch für 7
- Tisch für 8
- Table for 9
- Table for 10
- Sunday Late Night Promotion | Omakase - Any Table Size
- Einzelplatz
- Tisch für 2
- Tisch für 3
- Tisch für 4
- Tisch für 5
- Tisch für 6
- Tisch für 7
- Tisch für 8
- Table for 9
- Table for 10
Reservierung bei KUSAKABE San Francisco für Heute oder Morgen? Geht ganz Easy!
Kaufe eine verifizierte reservierung bei KUSAKABE San Francisco von Jemanden der sie nichtmehr braucht.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservierungs!
All listed Reservierungs are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
San Francisco's Best Prepaid Restaurants that are most frequently booked by customers of KUSAKABE San Francisco
Ranked #15 in San Francisco's Best Prepaid Restaurants.
Ranked #16 in San Francisco's Best Prepaid Restaurants.
🙂 4/5 - This is our third visit to this establishment
By 👻 @Priscilla T, 01/05/2020 3:00 am
|
It is one of our favorite places for omakase. Our first visit was 2016, when they still had a Michelin star, the subsequent visits were after.
They excel in their seafood oriented sushi, sashimi and some seasonal dishes. However they are missing marks on both of the wagyu offerings.
The fried croquet with wagyu beef was really just a ball of potato with wagyu trimmings / flavoring.
Another miss was the snowcrab roll in the Hassun course. The crab itself was already sweet and succulent, but paired with a even sweeter pickles which just overwhelmed your palates.
The main wagyu course, 2 thin slices of steamed wagyu with sprinkles of dried kombu and pink peppercorns. Those were placed on top of a vegetable block made with mizuno, yuba, and cabbage (as soon as the knife cut, it turned into a crumbled glob) then, said block was laying on top of a bed of grated daikon and surrounded by a lobster reduction. The dish was busy, messy and very difficult to make into a bite.
The steamed beef has great flavor but the texture was stringy. It was our least favorite preparation of wagyu in our recent memory.
Another thing I found weird? No tamago offering unless guests pay extra. Also no dessert offering in the kaiseki menu. You have to order separate.
Highlight? Bafun sea urchin from hokkaido, shima aji, the incredibly crunchy- skinned anago, and the chopped tuna handroll towards the end.
Service? Hit or miss. We definitely had better service when we were seated at the sushi bar the first 2 times. They are still warm and welcoming.
0 Replys
0 Comments |
Be the first to Reply |