Just back a few months ago from a culinary odyssey through Kyoto—a month of Michelin-starred delights and $8 hidden gems that had me grinning ear to ear—I thought my palate was untouchable. Yet Kusaki, tucked away in Santa Monica, managed to astonish me. If there’s a PhD in vegan innovation, consider me a rockstar professor emeritus.
This isn’t just plant-based food; it’s a movement. I brought a friend along for the ride and didn’t let him in on the vegan secret until midway through the fourth course. His jaw dropped so hard you’d think he’d seen a ghost. But here’s the thing: Kusaki isn’t trying to imitate animal products. It’s about celebrating the artistry of plants—and what Pearl Steffie does with them deserves a standing ovation.
Stop Complaining, Start Appreciating
Let’s address the naysayers who moan about the prices and speed of service. Newsflash: This isn’t a burger drive-thru. It’s a culinary symphony. Each dish is handcrafted to perfection, and frankly, they could charge more just to keep the riffraff out. Kusaki is delivering Michelin-level cuisine at jaw-droppingly reasonable prices.
Steffie is crafting a revolution, transforming a humble strip mall into a stage for food performance art. Mark my words: this isn’t just for the insiders. Kusaki is poised to take over the culinary world.
What to Order: A Glimpse into Greatness
Every dish here is a masterpiece, but let me give you a preview of what awaits:
•Sesame Tofu: A delicate dance of tofu, sesame oil, miso paste, brown sugar, and ponzu, topped with microgreens.
•Portobello Fries: Tempura with a Kyoto twist, served with yuzu kosho aioli and togarashi.
•Maitake Wonton: A savory medley of maitake mushrooms, napa cabbage, and chili garlic sauce.
And then there’s the sushi, which redefines the genre:
•Salmon Nigiri: Ponzu, lemon juice, pickled wasabi, truffle oil—each bite is a revelation.
•Seared Tuna Nigiri: Crispy onions meet ponzu perfection.
•Watermelon Granita Nigiri: Yes, watermelon. And yes, it works.
The Faux Steak? Divine. Chunk Foods’ base with buttery mashed potatoes and a luscious sauce that feels indulgent but is entirely plant-based.
End on a Sweet Note
Dessert at Kusaki is the mic drop:
•Miso Brownie Brittle: Cocoa, miso ice cream, and a hint of sesame for the perfect balance of sweet and savory.
•The Pearlita: Strawberry sorbet, coconut cream, blueberry compote, and pistachios—light, fresh, and unforgettable.
The Hidden Treasure of Kusaki
Oh, and let’s not forget the sake list: a treasure trove of rich, intriguing selections that somehow feel underpriced. Pair them with your meal and revel in the culinary harmony.
Kusaki isn’t just a restaurant; it’s an experience, a philosophy, a glimpse into the future of dining. Steffie is leading a food revolution, and the world needs to take notice. My advice? Secure your table before it’s impossible to get in.
Bon appétit,
A World-Eating Connoisseur
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