Mitsunori Kusakabe

The Climb

Kinki University, Department of Architecture gave Mitsunori Kusakabe a foundation in structure and balance before he moved into sushi. That shift did not erase the architectural line of thought; it redirected it toward a craft where composition is judged plate by plate and where control, spacing, and detail all carry weight. From there, the work took shape through executive responsibility at SUSHI RAN and later through his own name at Kusakabe in San Francisco, United States.

Today

At Kusakabe in San Francisco, Mitsunori Kusakabe works as owner/chef, holding authorship and daily operation in the same role. The restaurant and the craft are presented together, with the name attached to the work rather than set apart from it. That matters in sushi: the standard is not only what is served, but how consistently the hand, the room, and the menu read as one practice. He is also C.E.O. / Chef of Sun Gathering International, LLC. Read against the restaurant, the title extends the work beyond the counter while keeping the same priorities in view. The through-line remains control, freshness, and a form of service that treats each component as part of a larger order. Local and organic sourcing appears in his own language: “I would like to use as many local, organic ingredients, especially vegetables, as possible.” For sushi in Kaiseki style, that points to a way of working that does not limit attention to fish alone. Vegetables, seasonality, and the conditions around the ingredient all stay in frame.

In Their Words “I think that emphasis on fresh and seasonal ingredients is a notable feature in not only kaiseki cuisine, but in washoku, or Japanese cuisine as a whole.” “I would like to use as many local, organic ingredients, especially vegetables, as possible.”

Recognition

Mitsunori's honors include Creative Sushi Award and Sushi of the Year.