up until recently, hibi was a casual japanese restaurant serving spicy tuna, cream cheese and krab with a k sushi rolls.
about a month ago they completely revamped their menu and turned it into an ambitious moden japanese restaurant with korean touches. the new sergio, daniel kim, was formerly the sous chef at the restaurant at meadowood, and has also worked at providence and le cirque.
we tried ooe and besides a few nitpicking things, overall we were impressed. the fine dining background of the chefs were evident in the execution and details.
- hamachi crudo, I usually don’t respect a crudo, but this one was done very well.
- lamb chops
- binchotan grilled madai was cooked perfectly with crispy skin
- dry-aged striploin
- tomahawk pork katsu
- coal roasted sweet potatoes
- miso caramel butter bar
- wings and maitake were a bit under seasoned
- all mains come with a side of grilled vegetables, sweet potatoes and pickles, which were all excellent, but we only received one portion of each side with our three mains.
- service could use some work clearing plates at the proper time.
truffle tuna, sliced bluefin tuna (spain), black truffle vinaigrette
potato salad, laker baker potatoes, corn, pickled cucumbers, pickled carrots, scallions
pea salad, pea tendrils, sugar snap peas, cabbage, fermented carrot ginger dressing, parmesan
hamachi crudo, sliced hamachi, tomato dashi water, herr farms heirloom tomatoes, scallion oil, pickled pearl onions
miso butter eloté, binchotan grilled finley farms corn, japanese miso/mayo, chives, shichimi
maitake mushrooms, binchotan grilled maitake mushrooms, egg dashi purée, fermented mushroom powder
stuffed chicken wings, binchotan grilled chicken wings, house taré, stuffed with garlic ginger rice, perilla leaves
octopus karaage, fried baby octopus, kimchi powder, aonori ranch
gyoza, dry-aged short rib, parmesan lace, farmer’s market greens, house chili soy
bara uni, toasted sourdough bread, fresh ikura, miso butter, aged provolone cheese, chives
abalone, binchotan grilled abalone, roasted konbu oil
lamb, binchotan grilled australian lamb rack, yuzu kosho, perilla seeds, perilla oil
scallops, hokkaido scallops brown butter seared, double shucked english peas, pea tendrils, parmesan foam
dry-aged striploin, binchotan grilled dry-aged prime striploin steak, perilla marinade, beef jus, koji
binchotan grilled madai, yuzu beurre blanc, ikura
tomahawk pork katsu, dry aged iberico pork, makomo, springer yeast, house curry, cabbage, fermented mustard
coal roasted sweet potatoes
miso caramel butter bar, black pepper ice cream, injeolmi powder, pecan crumble
3121 W Olympic Blvd #103
Los Angeles, CA 90006