SHIBUMI - Japanese American ...

SHI BUM I

ABOUT
Shibumi is an intimate, 40 seat Japanese restaurant and bar
located in the heart of downtown Los Angeles. Here, acclaimed
chef and owner David Schlosser serves seasonally inspired and
meticulously prepared cuisine in the traditional Japanese kappo
style behind the restaurant’s striking, golden-hued 400-year-old
cypress wood counter.

Opened to much critical acclaim in 2016, Shibumi - a Japanese
term roughly translated as creative restraint - is the confident
culmination of chef Schlosser’s extensive experience working at
the best restaurants in Los Angeles, Paris, New York, and Kyoto.
Chef Schlosser’s intention for Shibumi is to introduce and
educate Americans about the wide offerings of Japanese cuisine,
outside of well-known sushi and ramen.

At Shibumi, he and his team utilize the highest-quality seasonal
ingredients to create nuanced, flavorful dishes that are
deceptively simply composed and plated, and served to satiate
guests in a dark, moody room that also feels approachable,
intimate and comfortable.

WHAT IS KAPPO?
Kappo style cooking originated in Osaka, a large port city on
the Japanese island of Honshu. Chefs who cook in the kappo
style are trained to master the five different primary cooking
techniques of grilling, steaming, frying, simmering, and raw
preparations in front of a crowd. They must be able understand
the importance of presentation, seasonality and quality of
ingredients.

While kappo style cooking is often compared to kaiseki style,
kappo is less formal and defined by cooking in an open kitchen.
Overall, the idea is to have the entire experience feel like a
flawlessly executed and choreographed meal served in a casual,
approachable atmosphere.

FOOD   Shibumi prides itself on having the highest-quality local, organic and sustainable ingredients from
       California and Japan, and the menu changes frequently to showcase the seasonality of ingredients
       at their most prime.

       Patrons may choose an omakase tasting, at three levels ($65, $90, or $120). They may also dine a
       la carte, starting off the meal with a variety of snacks such as chinmi - rare delicacies specially
       created by Chef David - to House-Made Silken Tofu with Ikura-Salmon Caviar and Fresh Wasabi
       or the refreshing Fresh Seaweed Shot with Grapes.

       Crowd favorites include Grilled Heritage Pork in Koji with Pickled Daikon and Leek, and Grilled
       California Holstein Beef Strip with Fresh Wasabi and Nara Zuke Pickles. Sashimi options include
       Iwagaki Oyster with Fresh Yuzu, Shiso Flower and Mountain Caviar and Japanese Sea Bream with
       Ginger Bud and Pickled Plum Irizake. Miyazaki Wagyu with Nori and Fresh Wasabi is also offered
       as an exotic specialty, available sashimi style and cooked medium rare.

FOOD   Shibumi sources fish from Japan as well as select fishermen from Santa Barbara, using DockToDish
       to connect with small-scale fisheries committed to sustainable seafood. Shibumi is also the only
       restaurant to serve authentic Kobe Beef in Southern California. Fresh vegetable dishes such as
       Chino Greens with Hemp Seeds, Hemp Oil, Hemp Leaf and Avocado round out the meat and
       seafood offerings.

       Guests end the meal on a sweet note with desserts that reflect traditional Japanese ingredients,
       from Apricot Seed Ice Cream and special seasonal Sakura Mochi.

DRINKS
         Schlosser also acts as Shibumi’s beverage director, having a deep desire to make sure the
         restaurant’s beverage program is equally as exciting as the food itself, and taking care to curate and
         create unique beverage pairings from the collection of wine, beer, cider, sake, shochu, cordials,
         cocktails and rare spirits. A special beverage omakase is available at two levels ($40 and $70) to
         perfectly complement signature dishes.

         Shibumi has a 100% organic and biodynamic wine program. Schlosser has allocated rare and unique
         Japanese whisky and sake from his strong relationships in the Japanese community. Shibumi also
         features simple cocktails - created to highlight the spirits that the distillers have worked so
         diligently to create - such as Cherry Bark Shochu with Cherry Blossom garnish, Toki whisky
         highballs, and cordials including a rice shochu with fermented white melon.

DESIGN
Shibumi was designed to be discreet, and not overtly recognized as a
Japanese restaurant. The relaxed, minimal spot in the midst of busy
downtown LA embraces the textures and simplicity of Japan, with
great attention-to-detail paid in creating the beautifully simple room.

The space’s striking focal point is a long, rounded bar made from a
400-year-old cypress tree, behind which Schlosser meticulously
prepares each dish. The cypress wood was sourced from New Orleans
after a lucky encounter with a wood-carving craftsman on
Frenchmen Street. Schlosser also carefully selected the beautiful,
handcrafted ceramic dishware used at Shibumi, making sure the tones
and colors would complement the presentation of the food.

               LOCATION
Though downtown LA is slightly off the beaten path, the decision to
open Shibumi there is rooted in Japanese-American history.
Downtown LA was home to the first Japanese and sushi restaurant in
LA, and is also the area where Mutual Trading Company is located,
the first importer of Japanese goods into the U.S. By choosing to be
located in this neighborhood, Shibumi aims to pay homage to
Japanese history in California.

AB OUT CHEF-OWNER
 DAVID S CHLOSSER
          David Schlosser is the chef, owner, and
              beverage director of Shibumi.

He was born and raised in Santa Monica, growing up in a family that
rarely cooked or experienced fine dining. His only experience
around Asian culture growing up was going to the local Chinese
restaurant on Christmas. Schlosser got his start in the restaurant
industry somewhat serendipitously, needing a part-time job while at
Santa Monica Community College. He quickly fell in love with the
kitchen environment, and worked his way up to be prep chef at a 72
Market Street, a popular restaurant in Venice at the time.

Schlosser then crossed the country to attend the Culinary Institute
of America. While attending the CIA, he interned in NYC at
restaurants run by David Burke and Charlie Palmer. Upon
graduation, Schlosser was the only person in his class to get a job in
a three starred Michelin restaurant in the south of France, where he
quickly learned French and was indoctrinated into the world of the
finest dining, and recognized by his fellow chefs for his speedy,
precise work. He went on to train in several highly regarded
restaurants around France, including L'Arpege in Paris, before
returning to the States where he worked for Ludo Lefebvre at
L'Orangerie.

ABOUT CHEF-OWNER DAVID SCHLOSSER
Then, in 2001, a life-changing three day layover in Tokyo led to a new culinary obsession: Japanese cuisine. He returned to LA and
became the first ever non-Japanese employee at Ginza Sushiko, working under the famed chef Masa. Schlosser then worked at Urasawa
(for Masa’s predecessor) before moving to Japan to live and work there in order to truly understand the country’s traditions, style of
hospitality and approach to food. He started off as the chef for the U.S. Ambassador to Japan and trained under some of the world’s
most respected and well-known kaiseki chefs including Kikunoi Honten and Arashiyama Kitcho. During his time in Japan, he realized
how limited America’s understanding of Japanese cuisine was. Shibumi is Schlosser’s first restaurant born from his 20+ years of
international culinary experience and appreciation for traditional Japanese cooking, and desire to share its many offerings with a U.S.
audience

CONN ECT WITH US
       INSTAGRAM: @shibumidtla
        FACEBOOK: @shibumi.la

               815 S Hill St
          Los Angeles, CA 90014
             (323) 484-8915

      reservations@shibumidtla.com
          reservations: OpenTable

             For media inquiries,
please contact shibumi@rachelvandolsen.com