Originally from Hong Kong, Chef Ken has over 20 years of experience as a sushi chef. Starting at Sushi Ran, then Sous at Kusakabe, he's worked with Chef Mitsunori Kusakabe for 18 years.
 

The intimate, 7-seat counter on Divisadero Street reflects his interest in providing consistent, traditional, multi-course Edomae omakase, with a creative twist. Where ingredients sourced directly from Tokyo's Toyosu market are complimented by San Francisco’s abundant local ingredients, for enthusiasts of the craft.