KUSAKI: serving some of the most amazing sushi that just happens to be vegan
Tucked away in West Los Angeles is a new culinary gem, KUSAKI — an innovative plant-based omakase bar and sushi restaurant. Kusaki (which means ‘plant’ in Japanese) features artistically prepared Japanese food that is sophisticated, inventive and 100% plant-based.
The inspiration behind Kusaki was to create a dining experience where one could enjoy high-end sushi or omakase that tasted like “real” sushi, without using animal products.
“Our objective is not to be known as a vegan sushi restaurant, but as a restaurant that serves some of the most amazing sushi in the world that just happens to be vegan,” says Kusaki restaurateur Jade Estrella. “Some people might mistake our offerings for fish or meat, but everything we serve is 100% plant-based, as well as being organic and non-GMO.”
The restaurant features a number of chefs who have experience working at Michelin star restaurants and have used their creative abilities and direction to develop sushi and small Japanese-inspired dishes that take plant-based to the next level.
It took more than a year for Kusaki to come together – finding chefs skilled and talented enough to make sushi that does not taste like vegetables, and a designer who could construct an ambiance that matches what the palate experiences. The result is definitely transformative. Every plate achieves that elusive, cuisine-defining balance that will leave the diner asking, “is this really plant-based?”
Menu
Select menu offerings include Seared Tuna Nigiri, Sailfish Sashimi Crudo and Chilled Edamame Soup, and off-style creations such as Butternut Squash and Eggless Tamago Sushi.
In order to elevate the experience, Kusaki chefs worked to cultivate non-sushi items like a Shishito Burger with a shishito spread, Portobello Fries and Citrus Avocado Salad for a full and balanced dining experience. All small plates are designed to be shared.
The eight-seat omakase bar features an ever-changing five- or seven-course menu ($75/ $105) with intense flavor combinations created for sophisticated palates.
All sushi is dressed with house-made sauces such as soy and ponzu. Like traditional Japanese sushi, Kasuki serves nigiri style (rice topped with fish or vegetables). “The sushi is really beautiful, and whether people are vegan, vegetarian or eat meat and fish, it’s all about amazing food, delightful decor, artistic plating, and an intimate dining experience,” Estrella.
MENU HIGHLIGHTS
APPETIZERS
- CHILLED EDAMAME SOUP – puffed rice, seaweed caviar, ginger, truffle oil
- CHARD OF ASPARAGUS – yuzu, crispy garlic
- SHISHITO BURGER – brioche, maitake mushroom, shishito, cheese, shiso leaf
- PORTOBELLO FRIES – tempura, yuzu aioli, togarashi
- POSSIBLE BLOSSOM – puff pastry, impossible meat, chive cream cheese, sprouts
NIGIRI SUSHI
- SALMON – pickled wasabi, lemon, ponzu, truffle oil
- SAILFISH – yuzu kosho, ponzu lemon, sea salt
- SEARED TUNA – crispy onions, ponzu, wasabi
- CALAMARI – ponzu, jalapeno, seaweed caviar, lemon, wasabi
SASHIMI
- CRISPY GARLIC TUNA – crispy garlic, avocado, microgreens, seaweed confetti
- SALMON SHISO – shiso vin, crispy onions, wasabi, sesame seeds
- SAILFISH CRUDO – yuzu kosho, radish sprouts, ponzu, sea salt
VEGGIE SUSHI
- TRUMPET MUSHROOM – wasabi, ponzu, sea salt
- BUTTERNUT SQUASH – soy, wasabi, sea salt, lemon
- EGGLESS TAMAGO – brown sugar, dashi, sweet glaze
- SWEET CORN HAND ROLL – chili garlic, ponzu, yuzu kosho aioli, green onion
SUSHI ROLLS
- KING MUSHROOM – trumpet mushroom, chard asparagus, ponzu, seaweed confetti, sweet glaze
- THE PHILLY – salmon, chive cream cheese, chard asparagus, ponzu
KUSAKI
2535 South Barrington Ave.
Los Angeles, CA 90064
424-213-6844
Hours:
Sunday-Thursday: 5-10pm
Friday and Saturday: 5-11pm
Valet parking – $10
59 seats
Jade Estrella, Restaurateur
Born in Southern California, Jade first felt the pull of the industry as an adolescent while working in the kitchen of his father’s restaurant. After high school, and dedicating 30 years to his career in the industry, Estrella followed his dream of opening a one-of-a-kind restaurant that pushes the boundaries of plant-based dining. With an equal passion to create relational communities, Estrella pays forward the same “mom and pop” feeling ingrained in him from the family business. At Kusaki, Jade pursues the promise to create innovative cuisine that delivers a skillfully prepared Omakase menu with unparalleled presentation.
Dillon Bolin, Executive Chef
Kusaki’s executive chef, Dillon Bolin, previously worked at the Michelin-starred omakase restaurant Sushi|Bar Los Angeles. He has trained under some of the best sushi chefs in the world and specializes in high-end private omakase experiences. Utilizing his skill set developed over the years, Bolin marries global ingredients with traditional Japanese flavors, resulting in inspired combinations of flavor, texture, color, technique and style. A native Southern Californian, Bolin has always had a passion for Japanese traditions, which led him to dedicate more than 10 years of his career to omakase and sushi.
Carolyn Baylon, Restaurant Designer
Renowned restaurant designer Carolyn Baylon, of The Baylon Hospitality Group, has created an intimate, sophisticated space perfect for gathering with friends. The aesthetic of the food served is reflected in her modern, minimalistic approach with its luxurious finishes, sultry lighting, wood-wrapped sushi bar, marble and concrete floors, and a plant wall — a nod to the plant-based menu.
