Kaba Sushi is a restaurant run by veterans of Japanese cuisine, operating since 2016 and specializing in kaiseki-inspired cooking without processed products or preservatives. Everything is made from scratch: rice is cooked in a traditional Japanese pot, cooled in a hangiri, broths are simmered for hours, and fish is cut with precision and served in its best form. The rice is carefully selected for its polish and harvest timing, and the seasoning contains less sugar—resulting in nigiri that is consistent, expressive, and distinctive.

The menu includes classic nigiri, futomaki, sashimi, seasonal rolls, and ramen based on sea bream and hamachi—a delicate fish soup served with ramen noodles. The restaurant is known for its simplicity of form, singular aromas, and showcasing the natural excellence of ingredients—many guests no longer ask for soy sauce.

The cold kitchen is led by Artur Stręk, the hot kitchen by Urban Szymański; the team is distinguished by their knowledge, precise cutting, visual aesthetics, and manual dexterity.

Artur Skotarczak, Michelin-starred chef of the restaurant Muga, calls Kaba his favorite sushi spot—a rare and meaningful endorsement. Kaba Sushi also serves lunch from 2:00 to 4:00 p.m.—light sets priced at 35–50 PLN, also available in a gluten-free version. Located outside the city center, the restaurant has its own parking—it's a place worth knowing, as you won’t stumble upon it by chance.