• Use of a 400-year-old cypress counter: Shibumi features a unique dining counter made from a 400-year-old cypress wood, providing an authentic and historic tactile experience that complements the intimate 40-seat setting.

• Kappo-style dining with a focus on shared small plates: Unlike typical sushi bars, Shibumi specializes in kappo cuisine, emphasizing raw/cold plates and hot fried or grilled dishes served in small plates meant to be shared, creating a communal and interactive dining experience.

• Revival of ancient Japanese recipes and time-honored techniques: Chef-owner David Schlosser incorporated centuries-old recipes and traditional izakaya-style dishes into the menu, blending upscale tasting menus with historical culinary practices rarely seen in contemporary Los Angeles dining.

The most honored or signature ingredients at Michelin-starred Shibumi in Los Angeles include:

• Japanese Tai Bream (Madai): Served in multiple preparations including sashimi, belly, and skin simmered in dashi. The skin preparation releases natural gelatin, creating an umami-rich, aspic-like texture that highlights the fish's brine and depth of flavor.

• Fresh Wasabi: Paired with the tai bream sashimi, fresh wasabi adds a sharp, clean heat that complements the fish’s nutty and snappy texture.

• Soy-Cured Stems: Used alongside fresh wasabi with the tai bream, these add a savory, umami-rich counterpoint that enhances the dish’s complexity.

• House-Pickled Ginger: Featured in the tazuna-maki (a variation of bozushi), it provides a bright, pungent contrast to the strongly saline sardine, balancing the flavors.

• Local Heirloom Black Brandywine Tomatoes: Celebrated for their sweet-tartness, these are paired with the nuttiness of yuba (tofu skin) to create a harmonious vegetable dish that highlights seasonal, local produce.

These ingredients are significant as they showcase Shibumi’s dedication to traditional Japanese techniques and flavors, emphasizing umami, texture contrasts, and seasonal freshness in their signature dishes.

Tasting Menus

• Omakase: $75.00+

Beverage Omakase

• Beverage Omakase: $40.00+

To Start

• Fresh Seaweed Shot: $3.00
• 1 Piece Chilled Corn Soup: $5.00
• Vegetable Chips: $6.00
• Caviar and Sake: $20.00
• Chinmi - Rare Delicacies: $18.00+
• Grilled Pork Jerky, Shaved Celery: $8.00
• Grilled, House Dried Squid, Plum Paste, Mayo: $10.00
• Warm Egg Custard, Uni, River Seaweed: $20.00
• Ohitashi, Marinated Greens, Black Sesame Ae: $8.00

Not To Start

• Organic Greens, Avocado, Hemp Leaf, Seed, Oil: $14.00
• Salmon Trout Smoked in Cherry Bark: $22.00
• Grilled Pork in Koji Rice, Daikon Radish Pickles: $24.00
• Grilled Fresh Mochi on a Stick, Almonds, White Miso: $12.00
• House Miso Soup, Daily Topping: $6.00
• Iron Pot Rice, House Pickles: $8.00

Memorable Beef

• Holstein: $18.00+
• Miyazaki: $42.00+
• Sendai: $62.00+