Shibumi

Gearing up for winter! Here's our wild yellowtail sashimi, fresh ponzu!

Still here.
So honored and humbled to have served so many guests over the years. Weather it's the $250 Chef's Counter. The $125 regular Omakase, $6 for our miso marinated marcona almonds/a la carte selection or the 88 Japanese whiskey on offering, we have something for everyone.

Chef's Counter! Every Friday, Saturday and Sunday night. 6 seats per day. Here's our giant shiitake tempura, stuffed with shrimp with a kombu salt on the side. We also have our a la carte Menu and our $125 Omakase available every night.

Kagoshima Wagyu Beef Stew, currently on offer with tendon, chestnuts and three types of miso! What a way enjoy this with our "Shin-mae" fresh rice harvest.
Always a celebration this time of year when one can enjoy the fresh rice harvest, its perfumy aroma and outstanding texture.
Reserve

This is Kaki-age, a mixture of shiitake mushrooms, burdock roots and leek. Shredded and bound together with just enough tempura batter to hold. Served with kelp salt. On our fall menu!

Desserts!! We take very seriously here and have been producing "wagashi" since day 1. Here we have the poached peach in o-jello and apricot seed orgeat syrup. Next is our beloved Koji (r)ice cream topped with amazake and rice crackers!

Charred Bonito! Into sashimi, coated with 5 year aged "shoyu koji", avocado, nori and green onion. Currently on our Fall a la carte and Omakase menus.

Salmon spawn before winter sets in and we get theee beautiful plump eggs. We savor them on hot steamed rice with trefoil and green yuzu!

More technique for out we'll be serving this weekend at the
Excited to share these important classics to everyone! Thank you fir the Shirasu and for the rice and kombu 🙇🙏🙇

Pork Jowl rice! Throwback classics on the Shibumi a la carte Menu. And if course Ginga no Shuzuku rice from Iwate and house made pickles!

Chefs Counter, fall. Here's one of our dishes of Duck meatball, soba - gaki buckwheat dumpling, pickled chrysanthemum greens and sansho pepper pods.
Every Friday, Saturday and Sunday night!
Reserve on

October 16th we are so excited to be hosting Mr James Saxon - master blender of
Compassbox has been making killer whisky since 2000. I first discovered them in 2011 while working in NYC. They were pioneers in making Scotch Whisky relevant again. Creating exhilarating blends that makes up what Compassbox is today!
$200 all inclusive of tax, tip, service charge, food, alcohol and a 750ml bottle to take home of their new release Nectarosity! And you get to spend time with one of the best in the business! Reserve on Tock!

Snow crab, Kultured Koji butter!

Since day 1 we have been making "Wagashi" - japanese confectionery 100% in house. This gives all chef's when they leave more of a complete understanding of Japanese cuisine. We are proud to be foraging for "Yomogi" mugwort/aka witches to***co in the Angeles national forest every Spring to make and celebrate one of the classics Yomogi Mochi! Drizzle with Okinawan black sugar syrup for a mind bending experience.

Snackie snack. Spanish almonds pickled in a white miso with sake, mirin and egg yolks. Available on our a la carte Menu!

Okoze!! Fried or sashimi incredible!! Its Saturday, get wild!!
Swing by-

Ooookay!!! Back by popular demand, our cucumbers pickled and stuffed with salted umeboshi plum, shiso seeds, leaves, sesame and bonito flakes. One of our classic starters redux circa 2016!

Quince! Our quince is purchased in November from candied and we serve the following year to mellow. Now serving...
has been pleasing our guests for years. His power and passion is clearly expressed in his dishesware that we proudly use throughout.

10 years ago I picked up this 450 year old slab of "Sinker Cypress" out of a bayou in Louisiana. This was the focul point and the initial design direction for Shibumi in its creation. Cypress being the most revered tree in the making of counter/bars in Japan, I had no choice. This gorgeous lumber found me and have been so honored to have been serving thousand's of guests since inception!

Hoshigaki - dried persimmon aged. Every October has been supplying us with beautiful Hachiya persimmon, we dry and age them for a year, then serve them the following year. The depth of flavor and umami is astounding!

Here we have wild Japanese sardine! Served lightly salted as sashimi with our 3 year aged ginger, fresh wakame and cucumbers. Swing by as reservations are accepted, but not required.
📷

This is Kara-Sumi, the greatest delicacy in Japanese cuisine. Enjoyed for over 500 years. This is Silver Mullet roe pulled off the coasts of Nagasaki every December. We've been preparing this since year 1.
Cured in different salt water solutions, dried and smoked with cherry bark and served with sake of the moment. I'm very proud to be still serving and sharing this delicacy stateside.

So excited!! Bringing back da classics of Shibumi starting tomorrow nite!