Shibumi
Serving traditional Japanese kappo-ryori in the heart of Downtown Los Angeles.

The devil is in the details. At Shibumi we discuss why and how all the time. If only 5% notice the finest of detail, we've done our job successfully. Here we have our custom Shibumi pins, laser cut and crafted from cherry wood. If everything matters trust is built from the team to the customer.

Dengaku! Here we have soft Japanese sweet potato, crusted with maitake mushroom miso paste, broiled.
Part of our winter tasting menu. Or a la carte is always an option!
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Come reconnect with your loved one this Valentine's Day. We have curated a special menu for the evening.
Tickets available through Tock

Fresh salmon eggs over chilled custard, mitsuba and pomelo zest coated in dashi broth!
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So happy to see this! For 9 years Shibumi has never served Campari or any food dyes to our guests! Progress feels good. Since day 1 we have always supported and their bitter apertivo as the superior alternative such as Bruto Americano. Stop feeding the community with harmful chemicals. The 100% removal won't be until January 2027, so until then steer clear. Next time you order that Negroni, pay attention to the ingredients they are supporting!

Tonight, we are back open for business. I have no words for the families that have lost their homes/reality due to this disaster. My heart goes out to you.
Tonight is our first night open in 2025. As we enter year 9, we are bringing back one of our dishes from year 1. Chicken teriyaki with iced cucumbers. The chicken is marinated in sake and soy sauce for 3 weeks, then dried as a preserved jerky. Grilled to soften before serving.
Thank you all for allowing us to serve you.
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Due to tragic fires in Los Angeles, we have decided to close this evening. Stay safe, stay inside.

Only a few spot left for NYE. Book through
Hope everyone is having a wonderful Twixmas!
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Yakumo mochi! Since day 1 we always make wagashi in house. This fresh mochi is filled with new crop walnuts and black sugar from Okinawa. And dusted with house made kinako-toasted soy bean powder. These classics are vital in order to pass on to the next generation!

Female Snow Crab - from Hokkaido. Now serving on our Chef's Counter experience. Hope you are all enjoying the holiday season together!!

NYE menu!! Come celebrate with us. We are so grateful to be continually serving you. There will be some beautiful winter delicacies served upon thee. Reserve through Tock
Thank you all!

New Winter menu alert! Here's our Chef's tasting counter first course, hassun. Sumi-ika, cuttlefish, Winter melon topped with sea pineapple, japanese sweet potato crusted with Maitake miso and Arrowhead chips.
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This is a piece of fish. It's not what you do with it, it's what you don't do. It's how you don't manipulate the ingredient is what Shibumi is all about. Its not about, "my spin" on it. Shibumi means creative restraint. We're pleased to highlight the best of what California and Japan has to offer. Have a great weekend all!

This is "kuri kinton"
A classic winter move. Confectionery of chestnuts in the shape of a chestnut, dusted with roasted soybean powder aka the elusive "kinako"!
Savor with some roasted "hoji-cha" green tea and reminisce over the olden days of Japan.

December 5th 2024! Extremely honored to have 11th generation Tezen Wakako at Shibumi featuring a meal her family served to the Matsudaira clan in 1789 as a pilgrimage to the Izumo Grand Shrine. Since the early 1600's the Tezen family has been hosting the likes of prominent Samurai and Daimyo of Japan. We are going to be recreating this special Banquet rarely seen stateside. Reservations and further details available on Tock.

Gearing up for winter! Here's our wild yellowtail sashimi, fresh ponzu!

Still here.
So honored and humbled to have served so many guests over the years. Weather it's the $250 Chef's Counter. The $125 regular Omakase, $6 for our miso marinated marcona almonds/a la carte selection or the 88 Japanese whiskey on offering, we have something for everyone.

Chef's Counter! Every Friday, Saturday and Sunday night. 6 seats per day. Here's our giant shiitake tempura, stuffed with shrimp with a kombu salt on the side. We also have our a la carte Menu and our $125 Omakase available every night.

Kagoshima Wagyu Beef Stew, currently on offer with tendon, chestnuts and three types of miso! What a way enjoy this with our "Shin-mae" fresh rice harvest.
Always a celebration this time of year when one can enjoy the fresh rice harvest, its perfumy aroma and outstanding texture.
Reserve

This is Kaki-age, a mixture of shiitake mushrooms, burdock roots and leek. Shredded and bound together with just enough tempura batter to hold. Served with kelp salt. On our fall menu!

Desserts!! We take very seriously here and have been producing "wagashi" since day 1. Here we have the poached peach in o-jello and apricot seed orgeat syrup. Next is our beloved Koji (r)ice cream topped with amazake and rice crackers!

Charred Bonito! Into sashimi, coated with 5 year aged "shoyu koji", avocado, nori and green onion. Currently on our Fall a la carte and Omakase menus.

Salmon spawn before winter sets in and we get theee beautiful plump eggs. We savor them on hot steamed rice with trefoil and green yuzu!
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Address
815 S Hill St
Los Angeles, CA
90014
Opening Hours
Tuesday | 6pm - 10:30pm |
Wednesday | 6pm - 10:30pm |
Thursday | 6pm - 10:30pm |
Friday | 6pm - 10:30pm |
Saturday | 6pm - 10:30pm |
Sunday | 6pm - 10:30pm |