More news on Shibumi, the Kappo-focused Japanese restaurant making its way into Downtown. Chef/owner David Schlosser has been busy working with the city to bring the Hill Street restaurant to life, but took some time out to chat with the LA Times about his food, and his plans for the place once it opens.
For one, there’s the restaurant itself. Yes, we’ve heard about the amazing 400-year old cypress tree bar that’s being constructed, but there will also be a separate, more formal dining room for Shibumi’s multi-course kaiseki tasting menus. Beyond that, there are two private dining areas as well, apparently.
Along for the ride is Jacob Kear, the Amalur Project pop-up chef who has also spent time at Noma; he’ll be sitting in as opening chef de cuisine. With Kappo-style service at the long front bar — in part, that means chefs and cooks serving the public directly — expect to see a lot of Kear once the doors open.
As for the food, expect simple seafood, beef, and pork preparations presented in some beautiful ceramics that have been carefully selected by Schlosser and imported from Japan. There will be casual two-ingredient cocktails to marry with the food, and a small fermentation program focused on vegetables and seafood.
Barring further setbacks, Shibumi should be ready for its first seating sometime in late January or early February.