Review: Kusaki – Vegan Omakase

UPDATE: I had the privilege of interviewing Chef Pearl for CHIP Conversations which is available to watch or read now!

I always hesitate to respond to someone asking what my favorite plant-based or vegan restaurant is but I finally got a definite answer after eating here. I have tried a lot of vegan, vegetarian, and plant-based food, and most of the time I prefer take-out establishments more than sit-down restaurants because I find sometimes the aesthetic gets prioritized more than the food but here, I had 10/10 food, and 10/10 experience which I will talk about in more detail below. I’ve never had such an engaging dinner experience before where I left full, educated, and inspired. Before you read my detailed review of Kusaki, make sure to follow me on social media (TikTok, Instagram, Facebook) as I review even more plant-based and LA spots! For a teaser of what to expect, watch the reel below!

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About

Kusaki is an innovative Japanese-inspired fine dining plant-based restaurant that serves beautifully plated dishes made with meticulous skill and fresh ingredients. Their craft speaks for itself as it is highly rated online and has led to Kusaki and its owner, Chef Pearl Steffie, winning numerous VegOut awards including Vegan Restaurant of the Year, Best Fine Dining Restaurant, and Chef of the Year, respectively. I asked Chef Pearl what inspired her to do this and she told me that she loves sushi and her partner is vegan who wanted to have good vegan sushi so she wanted to combine the two to provide a truly unique experience with the mission of ending animal exploitation and promoting a healthy, compassionate lifestyle.

Kusaki’s story is incredible because, despite the great reviews the restaurant received since it opened back in January 2023, they were forced to shut down by August 2024. Like many other restaurants, especially plant-based establishments in LA, it’s hard to keep the lights on given the way things are now. However, Chef Pearl told me that she was truly moved by how the vegan community came together to support her and the restaurant which resulted in Kusaki opening its doors again better than ever in October 2024. YouTuber @juliensolo launched a video where he posted a video of him being trained by Chef Pearl and created a Gofundme to help support the restaurant. Chef Pearl told me how moved she was when she saw the veg community come together and support her like this. The overwhelming support led to Kusaki re-opening in October 2024 but with some adjustments and maybe even improvements. One of these changes Chef Pearl mentioned was that she adjusted the way the omakase experience would be offered. Instead of five or seven courses she now allows visitors to choose from 10 or 15 courses providing great value for the consumer. They also now offer sushi-making classes and collaborate with different restaurants to provide fun and unique experiences that welcome different revenue streams and visitors to Kusaki. This pivot of changing the menu, prices, and amount of courses the consumer can enjoy, this great deal makes the experience more accessible. Although it’s been a few months, they do see a difference. Firstly, the new sushi class is a way to combat the slow days and also ensure it’s busy and their shopping list justifies that since they told me they go through 5 to six quartz or cooked rice daily. Just talking to Chef Pearl, I can tell how grateful she is for all the support to help her persevere through the tough time and I am interested in learning more about her story.

Location and atmosphere

The restaurant is located at 2535 S Barrington Ave in Los Angeles, California in a small plaza and about a six-minute drive from Big Boi Filipino Comfort Food in Little Osaka. Fun fact: Chef Pearl is actually from the Philippines and tries to incorporate some of that in her cooking! The parking options are limited so we parked on the street in front of the houses which seemed fine. The layout and atmosphere are very interesting because it has a very sleek and minimalistic aesthetic with several tables spaced out with the eight-seat Omakase bar placed right in front of the kitchen. What I loved about dining here was that it had a very fine dining vibe but the customer service from the staff was so inviting and friendly similar to a comforting diner. I also liked that at the Omakase bar, you are not only interacting with the chefs but you also can interact with others at the bar, almost like a communal table. I really appreciate this because I learned that fun fact about Chef Pearl. After all, the person beside me, a fellow content creator, @kuya_istilo, mentioned it to me and had great energy, which influenced me to be more conversational with the chefs and him. You have to book the omakase experience in advance and can choose when you arrive if you are taking the 10 or 15-course option.

I want to mention that by plate seven we started to get full and I even had to finish some of my sister’s dishes so they really aren’t scaling back to prioritize quantity over quality. I also appreciate how we see the chefs are so meticulous with their culinary skills and the torches do add a nice flare of excitement before each bite we take. They give enough time for you to consume, appreciate, and enjoy the dishes while they prepare other dishes for other guests. I also used this time to talk to Chef Pearl, and sous chefs Chef Paulo and Chef Happy to learn more about them including their connection to each other, where they grew up, and why they chose to work at this restaurant. I even asked what their favorite dishes are which I will include in the taste section below.

Pricing

As mentioned the pricing and course options have changed since the reopening. We decided to go with the 15-course option which came up to $95 USD before tip. I know that this is on the more expensive side but given the amount of dishes you are getting, the fresh ingredients used (the menu also varies based on the season to maintain this), the fine dining aesthetic, and the unique omakase experience… I truly believe you get your money’s worth. You can book online and text to confirm or change reservations.

Taste

Here’s a breakdown of everything I ate and my thoughts on each dish.

1. Avocado Crispy Rice: This was our first dish and what a way to start off. I loved the crispy texture of the rice and smooth avocado on top. The garnishing had a nice tang when eating with everything else which tasted great overall.
2. Cold Silken Tofu: Chef Paulo said it was the seasonal tofu which was cold tofu that was really soft. I loved the sauce it was dressed with as it gave a chili oil feel to it with a nice tang and the seaweed on top complimented each bite.
3. Salmon Shiso: The look of it was already astonishing because it looked like the sashimi I see in pictures but I really enjoyed the texture of it because I have tried vegan salmon before and it was disgusting. This genuinely tasted great and one of the guys beside us said that he’s eaten sashimi before and kept saying you can’t tell the difference between this and the original.
4. Seared Miso Eggplant: Exactly what it says but my goodness, this was hands down this was the best eggplant I’ve had. They used every sauce they have at Kusaki including a miso glaze that they torch to make it tender and the sauces on top give it a nice savory taste while the toppings including sesame seeds provide a nice crunch with each bite. This might be my favorite dish I had here.
5. Crispy Crab Handroll: I really enjoyed this fifth dish because the vegan crab protein was flavourful (with a little spice) and had a great texture that made it easy to digest. It was wrapped in seaweed (I believe nori) which kept the crab protein, cucumber, and rice all together as you enjoyed each bite.

• 6. Maitake Wonton Soup: Everything in this soup was cooked nicely and I believe the wonton was the main star of the dish but really enjoyed the bok choy on top. What I love about the wonton is that it is sauteed perfectly with the mushroom, cabbage, and garlic blended into one filling which melts in your mouth. When you pair it with the bok choy as well as their house-made chili oil and ponzu sauce everything works cohesively flavourwise. This is also one of my favorites.
• 7. Watermelon Granita: This one was really interesting more so learning about the extensive process that is required to prepare the dish including dehydrating the watermelon and marinating it in the sauce for a full day. Personally, I am not a big fan of watermelon unless I’m eating just the fruit or in a drink or dessert format but this was cool to appreciate. Also, the marinade does have a kick that wakes you up.
• 8. Sailfish Nigiri: Nigiri dishes always look so intricate when it is being presented and after seeing the chefs meticulously cut and prepare these dishes, I appreciated it even more. Once again, the texture for this, which I believe is made out of konjac, was easy to consume and tasted great.
• 9. Truffle Tuna Gunkan: I get made fun of for being a bit boujee as I always look out for the truffle dishes in any place I go to so I was thrilled when I saw Kusaki offered this. The tuna is made from pea protein and is mixed with some vegan mayo which you taste. The pickled wasabi and caviar on top elevate the dish even further but what I think defines this dish as a luxurious fine dining experience is the truffle oil on the side with the edible 24K gold flakes dispersed above the dish. It was a great touch and nothing was overpowering, I do wish the truffle taste would be more present but still not bad at all.
• 10. Street Corn Tacos: Love how fun this was to eat, because who doesn’t love tacos!? The taco shell consists of nori that has been deep-fried in their house tempura batter that is topped off with grilled sweet corn, crunchy garlic aioli, green onions, and togarashi that provides a great balance of savory and freshness with each bite. I would order three of these on their own.
• 11. Seared Bell Pepper Nigiri: I love how Kusaki can make simple ingredients such as bell peppers a star ingredient. They torched the bell peppers in front of us and Chef Paulo joked that everything tastes better after getting torched and he wasn’t kidding because the nigiri as a whole (rice, pepper, crunchy garlic, etc.) just melts in your mouth. Also, this dish is topped with their vegan unagi sauce that adds a little sweetness to the dish.

• 12. Enoki Squid Nigiri: I love cooking with Enoki at home whether it is fried or sauteed, but never would I thought I would be able to eat it similar to how a squid dish would be prepared. I love the oceanic vibe of this dish from the seaweed caviar to the deep-fried enoki mushrooms with the great umami flavor without it being salty. I also thought the flavor was enhanced because of the soy glaze and ponzu sauce. I really enjoyed this one because of the crunch and flavor.
• 13. Shiso Leaf: The leaf is deep-fried in their house-made tempura and features their spicy tuna from course nine but mixed with sriracha and sesame oil but topped with various things such as spicy aioli and green onions that provide a fresh kick with each crunchy bite. Just a warning, the spice does creep on you later.
• 14. Charred Wagyu Steak: This is undoubtedly the main event and knockout dish. The pun was intended since I was dining while the Paul vs. Tyson was happening which we (everyone at the table – including the chefs) were talking about. The steak sits above Japanese risotto that is seasoned with furikake, onions, and ponzu sauce which makes the color of the course beautiful and contrasting among the ingredients but overall, beautiful. My favorite part when enjoying this dish was cutting through the steak and seeing the texture inside. It looked interesting and had a marbling effect that I see people talk about whenever they have wagyu beef. This is another dish I would get on my own if I could and from the presentation to the taste, exemplifies the great level of skill and creativity Chef Pearl and her team demonstrates.
• 15. Miso Brownie Brittle: This dessert and the final course was the perfect way to finish this incredible dining experience. The brownie is made from sweet potato and cocoa and served with miso ice cream, sesame brittle, and homemade coconut caramel sauce with pistachio on top. It provided a sweet yet earthy feeling when devouring it. The presentation was amazing but I loved pouring the caramel sauce on top as it melts and infuses with the other core ingredients of this dessert. I love how it wasn’t too sweet and had a comforting feeling when eating it.

Chef’s picks

As promised, I would mention the Chefs’ top picks so here they are:

1. Chef Pearl: She couldn’t just choose one so she gave me a top three. She said in no order it would be the cold silken tofu, the risotto from the charred Wagyu course, and the miso brownie brittle because she has a sweet tooth so dessert will always be included in her top three.
2. Chef Paulo: Sailfish Nigiri. Chef Paulo is a vegan himself so you can tell how passionate he was when speaking about this dish and how he also loves the texture. He mentioned to me that as a vegan he enjoys trying the different spots in LA but as a chef he was thrilled when he was transitioning between jobs he saw this opening so he was eager to be part of this team.
3. Chef Happy: Wonton soup. Chef Happy said that for him it took him a while to learn how to balance everything out when it comes to that dish. Fun fact: Chef Happy joined Kusaki because he worked with Chef Pearl before.

Overall

I genuinely don’t have any recommendations or improvements for Kusaki at this time because they are truly perfecting everything you want from a dining experience from the exclusive and tasty vegan omakase options to the phenomenal customer service received from servers and chefs. It was a 10/10 experience and even though there was a bit of a longer wait when it came to the 12th course, I would say that the time genuinely flies by as we sat at 7 p.m. and left around 10 p.m. I would recommend everyone check out the restaurant if you’re in Los Angeles and if I was living there I would totally sign up for the sushi class they offer as well. I am genuinely thankful for this experience and was certainly a highlight from this trip and probably the best dining experience I’ve ever had! Let me know your thoughts if you plan on going or have eaten here before in the comments below or on social media by following CHIP Lifestyle on TikTok, Instagram, and Facebook as I review even more plant-based and LA spots!