Mitsunori Kusakabe

Chef and owner of Kusakabe, born and raised in Kyoto, where he trained at Jun-tei, a kaiseki restaurant. He crossed to the US and became executive chef at Michelin-starred Sushi Ran in Sausalito, then Nobu Miami Beach, before opening his own counter in Jackson Square in May 2014 — a Michelin star followed that October, five months in. His sushi runs on that Kyoto kaiseki training rather than the heavier Edomae style most SF counters use: 18 courses, built around balance and season instead of a straight nigiri procession. He is a past Grand Winner of the World Sushi Award and All U.S. Sushi Technical Skill Champion.