Shibumi - Restaurant Japonais de Luxe à Los Angeles
Situé à Los Angeles, Shibumi est un restaurant japonais de luxe dirigé par le chef étoilé Michelin David Schlosser. Ce restaurant offre une expérience culinaire unique, mettant en valeur la cuisine japonaise traditionnelle avec une touche contemporaine. Les plats exquis proposés incluent du mochi grillé farci au karasumi, des calmars lucioles tendres avec un glaçage au soja sucré, des fèves de fava croustillantes et amèrement rafraîchissantes pour équilibrer les notes sucrées-salées du chawanmushi, ainsi que du pagre japonais avec du gingembre myoga et de la pâte de prune marinée. Venez découvrir la magie de Shibumi, un lieu incontournable pour les amateurs de cuisine japonaise raffinée et fancy.
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Approuvé par 3 partenaires officiels
101 Best restaurants of Los Angeles
@latimes
694followers
101places
"#40 When Shibumi opened in 2016 on a lonely downtown block, next to the yawning concrete maw of a parking garage entrance, the buzzword around its format was kappo, a style of multicourse counter dining in Japan that splits the difference between casual izakaya and ceremonial kaiseki. David Schlosser, who spent years cooking in Japanese restaurants locally and abroad (including the original Masa and its successor, Urasawa), has eased up on that definition over time; a la carte and omakase are both available. Schlosser likes to pickle just about any fruit or vegetable he gets in his hands. He marinates greens in black sesame tofu sauce, smokes salmon over cherry bark and batters hemp leaves in the most fragile tempura. Shibumi can be divisive. Some people bristle at Schlosser’s idiosyncratic interpretations and flavor combinations. I chose to have my birthday meal at the restaurant this year, so you know where I land. For the most persuasive experience, choose the bar over a table and ask for the seats at the end, where Schlosser stands meditating over his dishes and talking diners through his philosophy. Full bar. Lot parking. Credit cards accepted."
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"1 Michelin star 2024 #40 Best Restaurant by LA Time in 2023 Chef David Schlosser There may be no more pleasurable place to learn about kappo-style cuisine, which has only recently made inroads into the American dining scene, than this stellar Japanese space, featuring a few tables and a counter crafted from a centuries-old cypress tree. The service is wonderfully engaging and attentive.There are four prix fixe menus, all highlighting the best of the seasons. Chef David Schlosser takes traditional Japanese dishes (and ingredients) and gives them a contemporary boost. Highlights include grilled mochi stuffed with karasumi and tender firefly squid with a sweet soy glaze. Crisp and refreshingly bitter fava beans balance the sweet-savory notes of chawanmushi, and Japanese sea bream with myoga ginger bud and pickled plum paste is a delightful bite."
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"Sublime restaurant Japonais. 1 étoile au Michelin (malgré un chef américain)"
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"#40 When Shibumi opened in 2016 on a lonely downtown block, next to the yawning concrete maw of a parking garage entrance, the buzzword around its format was kappo, a style of multicourse counter dining in Japan that splits the difference between casual izakaya and ceremonial kaiseki. David Schlosser, who spent years cooking in Japanese restaurants locally and abroad (including the original Masa and its successor, Urasawa), has eased up on that definition over time; a la carte and omakase are both available. Schlosser likes to pickle just about any fruit or vegetable he gets in his hands. He marinates greens in black sesame tofu sauce, smokes salmon over cherry bark and batters hemp leaves in the most fragile tempura. Shibumi can be divisive. Some people bristle at Schlosser’s idiosyncratic interpretations and flavor combinations. I chose to have my birthday meal at the restaurant this year, so you know where I land. For the most persuasive experience, choose the bar over a table and ask for the seats at the end, where Schlosser stands meditating over his dishes and talking diners through his philosophy. Full bar. Lot parking. Credit cards accepted."
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