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Shibumi Los Angeles Reviews
Loved the presentation of the food here, and the taste was
Loved the presentation of the food here, and the taste was memorable too. The restaurant itself was quite dark, which would have been better suited for a date. The saki pairing was a bit much as we were wasted by the end!
a polarizing restaurant of either liking or not loving it.
appreciate the chef sticking to traditions. chef tasting vs restaurant omakase, fresh ingredients but didn't like several of the preps and didn't agree with the michelin star. look at the photo to know what the entrance looks like
Food food and service were wonderful.
Interesting drinks, too. Nothing more to say but the minimum character requirement to post is a PITA.
Shibumi is an unassuming dimly lit cozy spot in busy DTLA.
The small staff is very welcoming and pays attention to all the small details. We went to celebrate a friend's belated birthday and everything was fantastic. The cocktails are thoughtfully crafted and perfectly balanced. The seasonal omakase is created with a lot of care. When the appetizers arrived with the mini squid, we were apprehensive at first and found they were uniquely flavored and delicious. The rest of the meal followed in this manner. The sashimis were fantastic and the bamboo tempura was unexpected. The entree was a trout salmon which was smoked to perfection and brought be back to meals in Japan. This type of precision and creativity makes me understand its awards.
Shibumi doesn't deserve the time or money they're asking
Shibumi doesn't deserve the time or money they're asking for. This is not a 1* Michelin-starred restaurant, nor is it an omakase experience. In the 20 years I've been going to Michelin-recognized restaurants, this is the first time I've started to doubt Michelin's reputation. I felt deceived that this establishment earned one star. First of all, we arrived right on time, and the hostess tried to seat us at the worst spot at the chef's table - on the corner, so my wife and I would be seated at a 90-degree angle to each other and right next to the entrance. It was the equivalent of those scenes in movies where people are offered seats near the restroom door. The restaurant seats around 16 people, with only 6 others there at the time, yet the hostess still thought it was a good idea to offer us these terrible seats. Naturally, we refused. I don't know if the hostess has some way of deciding who gets stuck with those seats, but she didn't offer them to anyone else who arrived after us - only to the last couple, who were late and thus had no other choice. From that moment on, our celebratory mood began to decline. Next, this is not an omakase experience - the chef is nowhere to be found, and dishes simply emerge from a kitchen in the back. The entire design of the "chef's table" doesn't allow for a traditional omakase experience. There's no cutting area in front of the guests, you can't tell who the chef is, and the chef never came out to speak with anyone to explain what they were doing. 50% of the dishes we were served were just placed in front of us without any explanation or context. There is also no pairing menu, no sommelier, and no one to advise on the best drinks to accompany the dishes. The alcohol menu was uninspiring, with no notable Japanese beverages; you can buy Suntory whiskey at Ralphs. To make things worse, out of all the dishes we tried, only the yellowtail sashimi was good. Everything else was mediocre at best. From what we observed, nobody seemed to enjoy the chilled oyster in custard - it was simply a very bad combination. There was no creativity, or, if creativity is lacking, at least no use of unique Japanese ingredients. The dessert was hilariously bland - a plain old chocolate tart, small strawberries, and whipped cream. Not even gelato - just whipped cream. We felt robbed of our time and are now having serious doubts about Michelin's objectivity in their ratings.
The worst omakase I've ever had! I came in on Valentine's
The worst omakase I've ever had! I came in on Valentine's Day with high expectations but learned a painful lesson. There were too many "caviar" or baby anchovies and not enough fish. Only the crab soup made some sense to me, while most dishes fell below basic standards. It was my first time seeing a big bowl of rice as an omakase course, and the dessert tasted like it was from Costco. This was an awful experience, lacking respect for food and for those celebrating Valentine's Day here.
Food was decent but falls short on the traditional Japanese
Food was decent but falls short on the traditional Japanese terms. For example, their steam egg is served cooled but Japanese steamed eggs are supposed to be served hot. Wait staff doesn't seem to be interested in customers and lack the discipline that you'd expect out of a 1 Star Michelin restaurant. Ambience and mood is set perfectly for a cosy date spot. Chef seems to be engaging to his customers sitting at the bar. Overall, I'd be hesitant to call this restaurant a traditional style Omakase restaurant (according to the Michelin guide). It is more so fusion style. If you are looking for a traditional style restaurant, find somewhere else. I don't think I'd revisit this place, and would be on the edge of having it listed as a 1 start restaurant.
Do not come here, the food is not worth the money.
Taste is not a Michelin standard at all. Wait time between dishes is extremely long. The whole restaurant is a bar, not a place for you to enjoy food. You have 0 interactions with the chef, although they call themselves an Omakase. Waiters are not well trained. Save some money and find some fine dining.
I had the food omakase with three other people who also got
I had the food omakase with three other people who also got the food omakase and we were all happy with the food. Each dish was pretty fun, and my favorite dish was probably satsuma sweet potato, but each dish was good. Not pictured here, but I also tried the minced wagyu cutlet, and I think that was better than the salmon trout - I would say that was better than the satsuma sweet potato. The matcha cold brew was great - very vibrant green so you could tell it's high quality ceremonial matcha. I think in terms of food quality, I would give it a 4.3; I was not mind-blown, but the dishes were fun, high-quality, and well-executed. I think even better was the service, 5/5 - we made a reservation, and despite there being delay for taking our order, the staff was amazing and it felt like we were being given undivided attention once we ordered the food omakase. Staff is very attentive to filling waters and ensuring our party was well-served. One server was very conversational with my party and me, and that made the experience so much better. The dimly-lit ambiance gives intimate vibes. The establishment was very clean, and the bathroom has nice Aesop soap and individual towels to dry your hands. Everything was amazing!
Had a lovely experience sitting at a table with 4 in the
Had a lovely experience sitting at a table with 4 in the restaurant! The restaurant was dimly lit and quite quiet. The atmosphere was great for an intimate experience. It was not super crowded on a Sunday night. Food-wise, I think the best thing was the wagyu cutlet. It was so juicy and the red miso sauce was extremely umami without being too salty. Overall, the omakase had a good variety of different tastes and dishes. The service was the best part of this meal. Our servers had a great sense of humor and were friendly as well as personable. They were super attentive and constantly kept our water filled up while also not being too intrusive.
I loved this place! I had mixed feeling before going to
I loved this place! I had mixed feeling before going to this place because of other reviews, but I am so happy I tried. Very different style of omakase, and mouthwatering. Started with firefly squid and sesame tofu. Sashimi, tempra, and bomboo. Cod and mame gohan were my favorite. Chef was very kind, and drinks were unique. Can't wait to come back another time!
Parking : I should do my research and could have parked at
Parking : I should do my research and could have parked at Pershing square and walked over but there was actually a parking structure next to restaurant. Location: Hidden alley way but look in between the parking structure and enter on the Main Street and you will see the restaurant. Ambiance: definitely a minimalist dark simplistic entrance with the glowing sushi bar. Definitely a zen relaxation when coming in. Food: my guest and I did the omakase sit down with the sake pairing. I must say I learned more about sake that night and how it matches nicely with the meal. The splendid savory bites were delicious and unique. It definitely feel like eating in Japan with the exquisite pairing. Also surprised the guest with the bday pastry. Service: the host and service was top notch and very simple in explanation. Bathroom was stellar if you want to use the bidet on the woman side! Overall: definitely the best experience and worthy of its 1 Michelin star rating.
When a place gets mixed reviews, I believe in giving it a
When a place gets mixed reviews, I believe in giving it a chance. It paid off the last couple times. This time.... I'd join the others. I hate to give it 3 stars, but it's a solid 3.5 -- I'd rate it a 7 of 10 while my cousin gave it a 6 of 10. Ambiance is nice and understated, with lots of lovely wood. It feels authentic. Service is very kind. Great staff all around, and I enjoyed the pacing of the meal. Presentation was lovely. Logistics: There was a $5 parking sign (I didn't use it) Small, unassuming restaurant front tucked next to a California chicken cafe. $125 omakase menu breakdown: 1) chinmi supplement $10 each: 2mo cured uni and 12mo cured shiitake mushroom. Tbh tasted like slightly elevated congee toppings (sorry). 2/5 2) Hassun - firefly squid (my fav!), asparagus, black sesame tofu. This plate had a delightful balance of strong and subtle flavors. Big fan of this plate. 5/5 3) Sashimi - sea bream & katsuo tuna tataki. Nice fish, and I enjoyed the wasabi dipping sauce. 4/5 4) Tempura - the anago eel wasn't that flavorful. I prefer a lighter tempura batter. It was fine. 2.5/5 5) Grilled bamboo shoot - the roe topping didn't save this. As a bamboo and veggie fan... it was bland. 2/5 6) Steamed black cod - delicious, subtle flavors. Simple yet beautiful taste. Not your typical miso black cod. Tied as my fav dish. 5/5 7) Rice - tbh this was high on concept, light on taste. Sorry... The smoked dashi broth was fine. These were served w/ the black cod, so at least there was something to enjoy... 2/5 8) Pomelo and amazake sherbet - now this, I loved. Apparently chef grows his own pomelos in his backyard. And the amazake was made from condensing some element of the above rice, i forgot the details but they came together NICELY. 5/5 9) Rhubarb & strawberry ukishima ("floating island") - enjoyable, and cool that it's gluten free since it's made of white beans. But taste wasn't very special. 2.5/5. Drinks: we didn't order alcohol, but two dishes came with sake, which were absolutely delicious. I enjoyed the almond soda. The yuzu soda was a pass for me. Anyway. Everyone's a critic. Maybe I'm too low brow for chef's vision. I can certainly see the beauty in authentic simplicity and there were some high points. It has 1 Michelin star. But it just didn't do it for me.
I feel really bad giving Shibumi 3 stars, but sadly I just
I feel really bad giving Shibumi 3 stars, but sadly I just can't see myself coming here again unless they make some substantial changes to their omakase menu. Maybe my palate is just too pedestrian for Shibumi, but I just didn't understand the tastes and flavors... I don't think it's suitable for just your average diner. If you do end up coming here, you should definitely opt for counter seating. The presentation/ plating was awesome and the service is super friendly and attentive, but I have a major problem with the food. They seem to have a great selection of sakes, and I know it's a Japanese restaurant, but I wish they would've had a stronger selection of wines. The chinmi supplements were just way too salty and borderline inedible. I think they're better off just taking those offerings off the menu because the chinmi came out first, and it really kind of tainted my perception of the rest of the omakase courses. The wagyu supplement was also way too salty... they should've just given salt on the side to let me season it to my liking. There was nothing memorable about any of the other courses except that the rice course was kind of bland, and so I kind of just ended up eating that with the wagyu supplement which was perfect lol. I loved the ambiance at Shibumi and the service is excellent, but the food just isn't for me. Sadly, the only thing I really enjoyed was the sake pairing.
Amazing service.
The experience was wonderful. Food was great. All of the staff took great care of us. They even accommodated my shellfish allergy by supplementing a course. Everything was explained to us. The ambiance in the restaurant was great as well. Definitely recommend!
Shibumi remains our favorite restaurant in LA.
The food and drinks, service, and musical soundtrack are all spot on. We don't know of another high-end Japanese restaurant in LA that serves food like this; n/naka and Shunji probably come the closest, but they don't feature the chin mi and extended aged, cured, and fermented items that shibumi excels at. And it's a very romantic setting. We just celebrated our third Valentine's Day dinner there last night. Highest possible rec.
I was advertised by michelin one star.
But the food here was not qualified as a good omakase. Actually this is the worst omakase I tried. The menu of the day was not the signature one. Overall, I feel the chef tries to innovate but not in a delightful way. The appetizer (hassun) is salty, to my surprise. I do not understand why it is designed in this way. I do not mind salty one but this dish does not serve the role of appetizer. Sashimi is mediocre. Chawanmushi. The innovation is cordyceps mushroom but does not stand out. Mullet roe is very fishy. The egg is very plastic, and could not taste the umami of dashi. Tempura has very oily crust (but thin). And the dried sweet potato is too chewy for a tempura. It is good for a snack though. Simmered wagyu. Waygu is way too salty, and very lean and dry. The tastes of chestnut and wagyu are separated. Iron pot rice and pickles. You can not go too bad for this dish. But the sous-chef served it right after wagyu was served. I was in the middle of eatting the wagyu and they put rice bowl and pickles on my table spot. The pickles are burdock and cucumber. But the burdock seems not well clean and has long root tentacles on the surface. Desserts. To my surprise, the desserts are good. Buckwheat ice cream and well-picked persimmon are qualified for an omakase. A minor comment. The waiters are fine. But chef and sous-chef did not interact much with me. They were busy talking with another regular customers, and did not greet me when I leave. They should treat new customers equally.
I was very excited to try this place.
I always love a good omakase and had never been to Shibumi. I wanted to give it shot despite some of the less than stellar reviews. The location isn't in the best part of DTLA at night but parking is right next door m. The entry is a little hidden (as in the place doesn't standout from the curb). The interior was nicely decorated, clean and simple and the lighting created a nice ambience. We had the omakase with the alcohol pairing. I will say the pairing was probably my favorite part. Our server was very knowledgeable about the type of sake, wine or whiskey that accompanied our dish and it was a lot compared to some other pairing I have had. The food however, was okay. I would go and try it again. I agree with some other reviewers who mentioned that it was salty. If you also look at my photos, all the food was also very brown in color and was lacking variety of texture, flavor, freshness, etc. for the price you pay, I have had far better omakase for far less. Overall, perhaps in the furture if the menu changes to include more fresh and variety of ingredients I would go again. The chefs are definitely skilled, I just didn't really like the menu.
Absolutely Amazing.
A humble and quiet exterior opens up into an exquisite Japanese dining room. We were seated at a counter made of centuries old wood, in full view of Chef David Schlosser. Think of Japanese Kappo style cuisine as similar to an Omakase sushi experience, but not restricted to only traditional sushi like Sashimi or Nigiri. Kappo courses include a variety of expertly prepared Japanese dishes. Menus are based on seasonal ingredients, and can change frequently depending on what the Chef would like to serve. We selected two different courses from the available menu choices so we could try more of the dishes, together we had about 11-12 of them. Each dish was completely unique. Methods used to prepare included everything from grilled, steamed, pickled, deep fried, or served raw. In a brief conversation, Chef David had also mentioned how it took 20 years for him to have created this menu. It amplified the appreciation for each of the courses, reflecting two decades of mastery in these many forms of Japanese cuisine. Would highly recommend this dining experience, was definitely a special treat.
Good fruit is usually best not screwed with (no apple
Good fruit is usually best not screwed with (no apple brandy necessary). Otherwise a very delicious experience
Their add-ons change pretty frequently, and I've only been
Their add-ons change pretty frequently, and I've only been once but I've watched this part of the menu change and the options offered here always seem pretty enticing to me. I went when the olive wagyu stew was being offered as well as the true kobe wagyu, and they were honestly the highlight of my meal when I was there. I went back in the Summer during tomato season, and their edamame, sesame, and yuba-stuffed tomato was one of the best tomato-based dishes I had that season. Delicious omakase, beautiful, intimate dining room, and great service all around.
I went in the fall for their omakase and had a really great
I went in the fall for their omakase and had a really great experience. It's not your typical Japanese sushi, as they incorporate various elements of Japanese cuisine. The food is very good quality, but it might be a little plain for some people. I'd say the stand outs for me were the walnut tofu, bonito sashimi, and the braised vegetables. Koji ice cream was also excellent, it went very well with the pear. The service was really friendly and professional as they came out to describe what each of the dishes were and recommended good sake for us. Ambiance is definitely on the nicer side and it's pretty dim inside. Luckily, we were able to sit at the counter and watch the chef in action.
Absolutely amazing restaurant.
My partner and I have been here twice now, and we're planning out third visit. I really can't stay away from this place. Each course is so delicious, thoughtfully crafted, and paced out perfectly. I lived in Japan for 6 years, and I am always astonished by the chef's thorough understanding of Japanese cuisine. Service is also impeccable- last time I opted for a sake pairing, and the gentleman who served us (can't remember the name) was a sake expert who took his time explaining history and notes of each sake. He was kind and generous, and it really heightened our experience. This place truly deserves their Michelin star (I really can't say the same for some of the other Michelin starred restaurants), and is worth visiting. If you love Japanese cuisine, do visit! Do not listen to the negative reviews.
I have dined here several times now, most recently the
I have dined here several times now, most recently the winter 2023 menu, and each time I was greatly taken care of. The flavors of Shibumi are typically strong, earthy, umami, and smoky. Each dish awakens your senses, taking you on an ethereal journey. The cuisine speaks for itself and it's clearly the main focus. The setup is a bit similar to Destroyer, with its secluded location and in-house fermentation. As a sidenote, I've been disappointed with Michelin starred establishments in the LA area. Michelin seems to award pretentious art galleries and pretty presentations instead of creative, well-executed cooking.
Genuinely don't understand the bad reviews.
This place is delicious. The grilled quail with sticky rice and mushroom had a deep umami flavor. The ice cream dessert was phenomenally balanced with just a hint of light fermented flavor. Even the roasted green tea was perfect. Wonderful spot!
This is the 5th and last time to come here.
Since the 1st time I was not sure about this place but my husband likes it so I gave chances everytime he wanted to come and I always expect too much. Now I'm certain that I'm not coming back. Everything was too salty without enough umami. (Except for chinmi. Those chinmis are supposed to be that salty so it's ok) The last 4 time I came I didn't think it was too salty but this time it way too salty.Dish styles are very much like home cooking style. No dishes felt special. Nothing really stood out. Just so so. Sobagaki (buck wheat gnocchi) was interesting idea but not good. There were 2 course of deserts and it was one too many. The service was very slow, there was a long wait between dishes. Not coming back.
The other one star wasn't available and was surprised to
The other one star wasn't available and was surprised to see a counter seat here.1. Phenomenal Japanese whisky selection- wish the owner had given more thought to promote a flight or pairing2. Absolute fav was the monkfish and wish the chef had more special fish, rather than wagyu, items given the high price (doesn't mind the price if you provide the unique produce) 2. The wild boar which chef hunted was good (fav was the coquette as it was fatty) 3. Too much rice (not sure if ladies could handle it without enough protein pairing) or potato / sweet potato / chestnut based stuff to fill stomach4. Add-on salty (the daikon not rough to cleanse palate) 5. Chef had no interaction with any other counter guests unlike other Michelin at we restaurants6. Accidentally forgot one of our dishes and there was a long wait before our main Big shoutout to the female server who was thoughtful and polite.
An incredible dining experience.
Shibumi, to me, is doing some of the most impressive, thoughtful, restrained, and delicious Japanese cooking in all of America. I'm lucky enough to live in the neighborhood and dine at Shibumi semi-regularly.While they made a hard pivot to a prix fixe, tasting menu coming out of the Pandemic (I asked why and they said it was to making ordering ingredients easier to plan for and to ensure they could keep the ingredient sourcing at the highest quality), I've actually, never dined at Shibumi in that way. You see, they actually have a "semi-secret" more approachable, set menu that consists of a protein (I've had olive-fed wagyu beef, wild yellowtail "buri", kurobata pork jowl, etc as examples), a soup (usually using a variation of their incredible house made misos), their house made tsukemono pickles (I've had interesting variations of these like lotus root, radish, turnip - all delicious), and a special koshihikari rice. The meals range from $30-$80 and, to me, are some of the most satisfying I've had in Los Angeles and beyond (rivaling the best I've had in Japan).They are seemingly simple, but confoundingly complex in the way the flavors compliment each other brought about through the deft cooking with the highest quality ingredients.If there is one knock on Shibumi (and this is hard to fault them) I imagine some people come in without looking into the menu, concept, etc and end up having a large prix fixe menu and end up having a mismatch of expectations and end up disappointed in a way.I hope that one day Shibumi can bring back an option for larger, a la carte menu, to let diners, like myself choose exactly what they want the night they dine, but until I will continuing to make my way to Shibumi as often as I can rationalize it to have their incredible little set menus.
Omakase that understands an Angeleno's palate!Obviously
Omakase that understands an Angeleno's palate!Obviously hand-blown, moody light bulbs descend down on their wires from the classic, exposed high ceilings in this understated (almost hidden!) Japan-infused space in DTLA. More decoratively loud than anything in Tokyo, but the food was quite authentic. I'd say it's a slightly more seasoned version of omakase I've experienced in the far east. I will admit, the wait between courses bordered on painfully long especially when the initial few dishes are one-biters. However, when the entree arrives, you'll be happy you didn't stuff yourself with nigiri & all the fixings of the traditional "sushi spot", which this isn't when you're met with a decent sized bowl of rice, a medium-ish pot of duck stew or maybe something else depending on the menu choice + a nice array of pickled veggies. Would I come back here hungry? No. Don't come if you're looking feel ultra full. But if you're itching for some high end culinary excellence with a Japanese vibe, this is your space.
Kappa cuisine brought another dimension to Japanese
I am big on sushi and wanted to taste other options of Japanese cuisine and this Kappa style with the different menus was a great option for that. Well deserved Michelin star.
Shibumi is in the middle of a big street without much label
Shibumi is in the middle of a big street without much label outside so it's very discreet. Parking is usually street or paid parking inside public lots. We tried the IKKYU'S MEAL option omakase. The course was small portion, pungent flavors. The restaurant was said to have a Michelin star so I expected a 5/5 experience but the service and ambiance lacked in professionalism, had different servers bringing us dishes inconsistently, it didn't flow perfectly. Other than that I would recommend the omakase course if anyone is in the area.
Unfortunately I do not like the food.
I was really looking forward to it. If you're looking for Japanese food, please don't come here. I do not consider it is Japanese food. It's more like Asian fusion dishes. Also, maybe they want customers to pair with alcohol, lots the food are very salty. Even the miso soup. Way too salty. We had set c and it was sadly so mediocre. Snow crab - the only dish I like tonight. With butter Mackerel- the vinegar they use with rice is too strong. Fighting with the mackerel sweet and sour tasting. Silky egg tofu- very ordinary. Not silky. Just regular soft tofu with mushroom on top. That's it. Tempura- nothing special. It is a large size but the flavor is not outstanding Bonito sashimi- I just ate 4 hours ago and I don't even remember. That's how the most of the dish makes me feel like. Silver pomfret- this is not a rare dish to Asian. But the way how it cooked didn't bring out the best taste of this fish. Kara sumi powder on the top. Not a good combination. Kara sumi is my favorite ingredient and it still fails me. Dessert- dessert and the tea probably is my favorite from the set...I'm just very disappointed. It is not like hard to swallow bad but everything is only okay or so so. Nothing surprised or good. The combination and balance just off. If I need to rate it, only got C or D grade. Please choose another restaurant. Please save your money. This place is a overrated. We spent $500+. Not acceptable with this price. Definitely overpriced.
This is not a sushi restaurant.
This is not a place to come in a hurry. You will not be served Ramen, or Katsu, or curry, or yakitori or really anything you have had before. If you arrive knowing this you will have an amazing experience. These flavors of old Japan are perfectly orchestrated by an attentive, warm, and knowledgeable staff who really enhance the whole experience. The menu is somewhere between a price fix and a tasting menu with about 6-7 courses for the medium tiered experience. We truly enjoyed the pork, the tofu with mushrooms, the eel, and the mackerel with Kombu. We didn't like the shrimp in egg tempura or the last desert of a dehydrated preserved fig jam but the highs were so high that we were ok with not loving every dish. These flavors were very foreign to us having never been to Japan and I feel they told a story and opened my mind. Sake pairing was done beautifully as well. Great Job!
Tokyo Bites Chef David Schlosser's Shibumi is an
Tokyo Bites Chef David Schlosser's Shibumi is an unconventional choice serving set menus that are more izakaya and kaiseiki than seafood-centric omakase most Japanophiles may be familiarI myself was intrigued by the menu's addition of 'Chinmi' translated as rare tastes or small intensely flavored delicacies often paired with sakeOne of my favorite chinmi is Bonito shuto from Hakone but I was excited to see what would be featured hereThe set menu or Emperor's Set started with four chimni served with a small glass of sake: ikura, uni shrimp, miso ginseng, and persimmon The chinmi add-on had four more as well as another pouring of sake : aged scallop, seasoned mushroom, fermented tofu, and finally bottarga or karasumi (salted roe)Appetite stimulated and taste buds awakened, the next five courses continued the feast and included Hokkaido snow crab, seared saba, sashimi Bonito, tempura, and WagyuEach portion size is modest but by the time the rich and unique desserts arrive, I was completely satiatedFor many, the style, nature and especially the price point will make this meal a secondary choice but for the right clientele it's absolutely sublime and I for one appreciated and savored Chef Schlosser's vision and execution Chinmi $40 - rare delicacies, 4 types: aged scallop, seasoned mushroom, fermented tofu, and bottarga or karasumi (salted roe) / Emperor's Meal $225 per person ~ hassun: fresh ginseng miso, 1 year aged smoked persimmon "hoshigaki," cured salmon eggs "sujiko" first of the season, Santa Barbara spot prawn served with uni, served with sake / pike mackerel bo-zushi, wrapped in boterra konbu / silky egg with "dancing" maitake mushrooms / tempura - shrimp cake "satsuma age" / sashimi - Japanese bonito "modori katsuo" and 4 year aged "shoyu koji" / grilled sanuki olive wagyu fresh wasabi / green fig, white bean manju rolled with kinako - roasted soybean powder / koji ice cream / roasted green teaShibumi (Los Angeles, CA)
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