Sushi Kazu

About

This intimate counter-focused spot in San Francisco channels the unpretentious energy of a Tokyo izakaya, where the chef works close enough to diners that you can watch knife skills and plating decisions unfold in real time. The kitchen moves fluidly between sushi cases, open flames for yakitori and tonkatsu, and steaming broths, suggesting a chef comfortable across multiple Japanese cooking techniques rather than specializing in a single discipline. Sake selection reflects serious consideration—likely sourced to complement both raw and cooked preparations—rather than defaulting to obvious pairings.

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