Update 1:
Shibumi’s new Summer Tasting Menu debuted last month and we wanted to give that a try after being so impressed with their new Spring menu. Since COVID-19 lockdown, Shibumi has re-opened with a new focus around “Kappo Omakase” meals, where Chef-Owner David Schlosser and team will create seasonal menus and dishes and build a full dining experience around that. You just choose one of the 3 or 4 Omakase meal options and you’ll be in good hands.
Hoya (Sea Pineapple), Uni & Lobster Chinmi, Dengaku (Eggplant Encrusted with Miso), Smoked Daikon:
Hoya (Sea Pineapple), Okura (Okra), Yama Imo (Japanese Mountain Yam), Mozuku Seaweed (Okinawa, Japan):
As with the new Spring Omakase, Shibumi continues to shine and execute on dishes that no one else is doing in the city. Hoya is a Sea Pineapple, an Ascidian, which is rather rare on local Japanese menus (I haven’t seen Hoya at all). This opening bite is crisp, crunchy, refreshing, the combination with Okra, Japanese Mountain Yam and Mozuku Seaweed from Okinawa just combines into a fantastic flavor combination.
Chinmi (Rare Delicacies) - Lobster and Uni Aged 6 Months:
Chef Schlosser and Shibumi’s greatest strength is their Chinmi (Rare Delicacies). This can feature some super rare offerings like today’s Chinmi, Lobster and Santa Barbara Uni aged for 6 months(!). 
No one’s doing stuff like this around town. It was incredible: Massive umami bomb, deep oceanic flavors (in a good way), stunning. 
Dengaku (Eggplant Encrusted with Housemade Aburi-Gakko White Miso), Smoked Daikon:
The 3rd opening bite is a classic Dengaku with Eggplant, so soft, cooked down, the Housemade Miso (because that’s how obsessive to details Chef Schlosser is) was spot on.
Another massive strength that many miss out on, Shibumi’s Sake game has drastically improved. They offer the best Sake Pairings in the city right now, with Sake Sommelier Craig Wizeman (previously at New York’s Michelin 3 Star Masa), and Chris Gomez. Both of them exhibit high level knowledge of Sake and their pairings have been flawless. We start with:
Hakurakusei - Tokubetsu Junmai Sake (Miyagi, Japan):
The Hakurakusei was light, delicate, feminine, citric and had a clean finish. It was enjoyable by itself, but paired beautifully with the Hoya (Sea Pineapple) and the Uni & Lobster Chinmi aged 6 months.
Kuromutsu (Bluefish) Sashimi, Ume Plum Sauce + Awabi (Abalone) (Santa Barbara, U.S.A.), Awabi Kimo (Abalone Liver) Sauce:
The Kuromutsu Sashimi is a rare sighting and a beautiful, light, delicate taste, but the highlight was the Awabi (Abalone) which was absurd! Crisp, clean, such a beautiful texture, so bright, and the dip into the Awabi Kimo (Sauce made from Abalone Liver) just accentuated each bite.
Chilled Tomato Stuffed with Edamame, Sesame and Fresh Yuba:
Celebrating Summer, this Tomato Stuffed with Edamame Puree, Sesame and Fresh Yuba (that they make in-house from scratch) was another highlight of the meal! Intense, in-season Tomato flavor, beautiful earthy nuttiness from the Edamame and Sesame, and the delicate, creamy fresh Yuba. The Shiso Flowers was the perfect, subtle, bright herb finisher.
Sashimi - Giant Octopus, Kizami Wasabi, and Sea Grapes:
Refreshing, light, and fitting for the Summer heat. The Giant Octopus had a delicate chew, clean, and the Kizami Wasabi (Fresh Wasabi Root, Stem and Leaf) was excellent to pair with the Sashimi. The Umi Budo (Sea Grapes) provided a fun briny pop with each bite, a great textural contrast.
Unagi Tempura, Cool Cucumbers:
As before, Shibumi is working with Sustainably-Farmed Unagi (Freshwater Eel) from Maine, U.S.A., which is rare around these parts. It’s also a great thing Chef Schlosser is doing as the Unagi population in Japan is disastrously low (to the point of extinction).
This Unagi Tempura was perfectly fried, it was almost creamy in mouthfeel, fresh and absolutely delicious! The Unagi Tare Sauce was infused with Sansho Peppers and was a great pairing.
Zaku - Ho no Tomo “The Artisan” - Junmai Sake (Mie, Japan):
This was another great Sake pairing and worked beautifully with the Unagi Tempura, cutting through the inherent oiliness, and it worked nicely with our next course.
Steamed Black Cod Crusted with Uni
Kamameshi (Iron Pot Rice) (Organic California Koshihikari Rice)
Housemade Tsukemono (Pickles) and Housemade Miso in Smoked Dashi Broth:
First, Chef Schlosser dry ages the Black Cod for 10 days(!), which really accentuates the flavors. It was truly succulent, luscious, perfectly cooked through, the Uni crusted on top was bright, sweet and had no bad oceanic aftertaste that plagues Uni too often these days. Outstanding! (Especially when eaten with the freshly cooked Koshihikari Organic Rice.)
Even the seemingly basic Tsukemono (Housemade Pickles) were noteworthy: Shoyu (Soy Sauce) pickled Gobo (Burdock Root) was earthy and delicious, the Pickled Cucumber and Myoga were also pleasing counterpoints to the rest of the items in this course.
Housemade Miso (from Barley and Soybeans) with a Smoked Dashi Broth, Lotus Root Mochi, Shiitake Mushroom:
Their Housemade Miso Soup was outstanding. Visually it looked like a regular Miso Soup, but taking a sip: There is a difference in using their own made-from-scratch Miso (from Barley and Soybeans) (which most restaurants wouldn’t bother doing), it’s earthy, rich, flavorful, deep; and the Smoked Dashi is just the perfect top note, and inside the bowl there’s a Lotus Root Mochi which just pairs so beautifully. (@BradFord @ipsedixit @A5KOBE and all)
Kamameshi (Freshly Made Iron Pot Rice), Organic California Koshihikari Rice:
And another subtle highlight that so many miss out on: Shibumi freshly cooks a batch of Organic Koshihikari Rice in a traditional Iron Pot, just for your meal. Look at the sheen on the Rice! It’s plump, perfectly cooked, outstanding Rice.
And sadly, in our carb-hating society in So Cal, we noticed (during multiple visits) numerous customers who left their bowl of beautiful Kamameshi Rice untouched(!). 
It’s understandable if folks are into various diets and are skipping carbs, but it’s just sad when you consider the care that went into freshly making an Iron Pot of Organic Rice (and done to near perfection) and it’s thrown away.
Bamboo Leaf Ice Cream:
This was quite delicate, creamy, gently vegetal and sweet.
Tokoro Ten (Sweet, Summer Seaweed Noodle, Spanish Green Melon):
Showing respect to Japanese traditions and attention to detail, Chef Schlosser and team feature an old-school Japanese dish known as Tokoroten where Seaweed / Algae Noodles are made by pressing a block of the ingredients through a wooden instrument (see pic above). Chef Schlosser explains that it can be eaten savory or sweet, depending on the region.
For us here in California, during the Summer, Chef Schlosser is serving it sweet as a Dessert, with in-season Spanish Melon. It’s slippery, light, and refreshing. 
We decided to finish our meal with something from Shibumi’s extensive Japanese Whisky Menu, which is thoughtfully served with proper glassware, optional Japanese Ice(!), and a Water Dropper if you wanted to enjoy it neat, with a touch of water or on the rocks.
With the new Summer Omakase (Chef’s Choice) Tasting Menus, Chef David Schlosser and team at Shibumi continue to deliver interesting, engaging, and delicious offerings that fit the season. The Kappo cuisine ethos Chef Schlosser started Shibumi with is more apparent now, as with each of these Omakase meal options, they will be serving what they feel is worthwhile, in-season and interesting.
We loved their Spring Menu, but now with Summer, the offerings are standout as well. Hoya (Sea Pineapple) is quite rare and a pleasant opener, the Uni and Lobster Chinmi (Rare Delicacies) Aged for 6 Months is stunning, even better with the Sake pairing, seasonal Sashimi are spot-on (that Abalone!), the Chilled Tomato Stuffed with Yuba, Edamame, Sesame, the list goes on.
Add in additional Chinmi (Rare Delicacies) you can order (whatever is ready and rotating in), the strong Sake menu and pairing by their 2 Sake Sommelier, and you have a standout dinner experience.
Shibumi
815 S. Hill St.
Los Angeles, CA 90014
Tel: (323) 484-8915
