On Bend’s ever-growing culinary map, Kusshi has landed with confidence, elegance and a style all its own. Once a popular pop-up with a strong local following, Kusshi is now a dynamic new brick & mortar restaurant delivering fresh and refined Nikkei cuisine, the inspired fusion of Japanese and Peruvian culinary traditions.
At the helm are Chef Ian Skomski, a veteran sushi chef with 24 years of experience; Chef Marcus Mitchell, a master of Peruvian cuisine; and Yayoi Moylan, a hospitality expert whose thoughtful front-of-house leadership completes the power trio. Together, they’ve transformed Kusshi from its humble beginnings into a permanent, thoughtfully designed space that offers a front-row seat to one of the most unique culinary fusions in Oregon.
Kusshi exudes warmth from the moment you step inside. With minimalist Japanese touches accented by earthy Peruvian charm, the space is intimate and inviting. It’s perfect for a relaxed dinner, special celebration or a stylish date night. You can see the chefs at work behind the sushi bar, slicing pristine sashimi or plating each dish with meticulous care.
What makes Kusshi so compelling isn’t just the quality of its seafood or its polished service, though both are superb. It’s the vision and synergy. Nikkei cuisine isn’t a gimmick here; it’s an inspired conversation between cultures and every dish on the menu contributes to that dialogue.
I started my evening with the Hamachi Carpaccio, made with yellowtail, ponzu, olive oil and a whisper of jalapeño. It was delicate and vibrant, delivering a perfect bite, both in balance and beauty. Then came the Sashimi Ceviche, a stunning plate of chef’s choice of fresh scallops and two types of tuna, brightened with leche de tigre, olive oil, radish and kaiware. It was artfully arranged and utterly refreshing, a reminder of just how well Kusshi does with layering acidity, freshness and visual appeal.
But the standout dish of the evening? Seared Hokkaido Scallops. Buttery, rich and deeply satisfying. The scallops were perfectly caramelized and rested atop a bed of miso butter cabbage and pickled shimeji mushrooms. Umami-forward and hearty, this was easily the most indulgent dish of the night, and one I’d return for in a heartbeat.
Fans of sushi will not be disappointed by the Bluefin Tuna Toro nigiri or Bigeye Tuna sashimi, which arrive with a pristine presentation and a flavor that speaks to the quality of ingredients and precision of the kitchen. Each bite is cool, fresh and expertly constructed.
Happy Hour runs Wednesday through Saturday starting at 4 p.m., and the menu is a showcase of small plates that deliver big impact. The popular poke wontons offer crispy, savory bites layered with seasoned fish and avocado. The fried shishito peppers are a perfect snack, lightly blistered and salty with the occasional surprise kick.
For something bolder, don’t miss the beef heart anticucho, a classic Peruvian street dish reimagined with elegance or the crispy pork belly. The lomo saltado, a comforting dish of wagyu beef, crispy potatoes, sautéed onions, tomato, soy glaze and light, sticky rice, is a satisfying entrée that pays homage to Peruvian-Chinese fusion roots.
Kusshi’s bar program is just as creative as its kitchen. A highlight is the Pisco Sour, a nod to Peru’s national cocktail, with a delightfully frothy finish. For something tropical and unexpected, the Pineapple Pisco Punch delivers bright citrus and herbaceous notes. There are also thoughtful non-alcoholic options, including the Chicha Morada, a gorgeous purple elixir made with purple corn, pineapple, orange and warming spices. Delicious and refreshing.
The sake list is well-curated, offering a range of profiles from crisp and dry to floral and aromatic, making it easy to find the right pairing for your meal.
Across the board, Kusshi nails the details. From the gorgeous plating to the consistent freshness of every bite. Each dish is thoughtfully composed, remaining true to its Japanese or Peruvian heritage. Specials rotate frequently, encouraging return visits and culinary exploration. The service is attentive without being obtrusive, reflecting Yayoi Moylan’s clear focus on hospitality that feels personal and genuine.
Kusshi isn’t just one of Bend’s best new restaurants. It’s a destination in its own right. Yes, it’s on the spendier side, but absolutely worth it for the quality, creativity and sheer joy of the experience. Whether you’re sitting at the sushi bar watching the masters at work, sipping a Pisco cocktail or indulging in a perfect bite of scallop or sashimi, every moment feels special.
Kusshi delivers on flavor, innovation, hospitality and atmosphere. If you’re craving something elevated, exciting, and entirely original, this is the place. And just so you know, there’s not a big sign announcing the location, so once you pull into the shopping area, also home to Brave Collective, Nature’s Bling and Bend Pet Express, keep looking around the corners and you’ll spy the unassuming chalkboard sign that points to the place.
This article appears in Source Weekly June 5, 2025.
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