Originally from Hong Kong, Chef Ken has over 20 years of experience as a sushi chef. In his early career, he worked in the restaurant scene in San Francisco including staging at multiple Michelin star restaurants. This led to his passion for sushi when he became a chef at Sushi Ran and then Sous Chef at Kusakabe, both working under Chef Mitsunori Kusakabe.

The road to opening his own restaurant, KEN, has posed some challenges amidst the pandemic but Chef Ken quickly adapted as a pop-up serving beautifully presented to-go sushi omakase sets with fresh seasonal ingredients. Each menu is meticulously prepared so that his customers can have a full sushi experience at home.

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As Chef Ken welcomes his customers to indoor dining in the intimate 7-seat sushi counter on Divisadero Street, his menu will consist of a traditional multi-course omakase experience serving Edomae-sushi with a twist of the Chef’s creative touches. Our ingredients are sourced directly from Toyosu market in Tokyo and San Francisco’s abundant local ingredients to deliver the highest quality and authentic experience to purists and enthusiasts alike.