No sakura mochi?
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While I understand your extraordinary enthusiasm and support for the other dessert, it is completely inappropriate to lump them together in this discussion, whether here or on other social media platforms. Not to mention they are two completely different desserts. And it makes me legitimately wonder why the need to compare or inject them at every turn, rather than let my review of one establishment stand. It comes across as putting down shibumi when you do that, and make me further wonder if there are other intentions beyond that enthusiasm.
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That looks insanely good. Which meal was that? And how was the olive wagyu? I’m intrigued by the concept.
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i got the “taisho’s meal” and supplemented the grilled kurobuta pork rib eye and olive wagyu because i’m a glutton. the raw olive wagyu was like toro but with a nice pleasant chew. standouts from the meal were the katsuo, wagyu, shirasu tempura, and the excellent rice course with iwate rice, so good 
i don’t know of another restaurant in la serving this type of kappo cuisine.
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Just got back from dinner at Shibumi and I have to say my mind is blown. Super impressed! I’ve been before back in 2018 but the Shibumi of today is a different animal and I am so happy I’ve gone back.
I had the Taisho meal like PorkyBelly and everything is the same as what PorkyBelly got. Loved almost every course; the shirasu tempura was just alright for me. I also got the Chinmi add on. My friend and I got an order of 2 and 3 and ended up with a combined plate of 5 selections which was unique and fun to try. Cool stuff.
I don’t know if this topic has been addressed but I think Shibumi has a very very strong sake program. My friend got the sake pairing and it had some great stuff! Yoshidagura U, Senkin Classic, warmed Kamoizumi Red Maple, and Tamagawa Time Machine along with another I can’t remember. I also saw someone served the Kojimaya Untitled which I think is pretty new down here. Really really impressed with the selection here, though a great deal seemed like it was off-menu. The staff were also A+ and service was outstanding. Super knowledgeable about sake. Also seems like a good whiskey selection though I say this more on my friend’s reaction as I’m not really a whiskey person.
Agree with Porky that this place is extremely underrated right now. I think if I ever want an awesome meal with an amazing sake selection (including off-menu stuff), my pick will be Shibumi. I couldn’t believe reservations are so easy too! (though maybe this is because all the other places I’ve been looking at require a month in advance)
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From top left, clockwise:
Mushroom
Uni
Scallop
Red tofu
Lobster
I believe they were aged 3-8 months, mostly with sake, shoyu, mirin and salt I think? My notes only went as far as the primary ingredient.
Personally I enjoyed the lighter ones more which were mushroom and red tofu. The mushroom was sweet while the tofu had more of a cheesy creamy texture. Uni and lobster were very strong flavors, the taste of the lobster I think lasting a particularly long time.
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warrior: It seems like they’re trying to make you go four times to get everything. If you order B, C, or D: No soup for you!
B, C, and D all include everything in A, but is there any soup on that new menu?
warrior: i think the words “ikkyu’s meal only” mean those things aren’t included in the other meals. so there are three items on the cheapest set menu that you can only get if you choose that menu (including the chrysanthemum soup). that said, a japanese meal without soup at the end is unimaginable, so that may be a mistake.
soup is included with the rice course
Oh, I see. What they mean is “includes A except …”
Warrior: I can confirm: no soup with any meal but ikkyu’s.
Peony: The food at Shibumi has really elevated post-Covid. I’m glad they sustained the level and keep on renewing the menu. Again, I enjoyed all the finely made dishes tonight. I particularly liked the chinmi and the super-tender and delicate black cod. I look forward to visiting again when they change the menu. Also, their service has always been friendly and attentive. That makes the experience more enjoyable.
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sakura mochi back on the menu, come and get it at a real japanese restaurant that understands japanese cuisine.
also, goose and foie gras
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Snark aside, the menu does look appealing…
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I’ll do that goose menu if I get to LA before he drops it.
ordered the shogun’s meal, because goose. supplemented the grilled unagi and steamed flounder from the taisho and ikkyu meals, because glutton.
there’s no sakura mochi emoji so I’ll be using dango instead 
hassun - fresh yuba, green pea and mekabu seaweed rice ball sesame, smoked fish and umeboshi plum
chinmi - karasumi, uni
sashimi - kasugo, baby sea bream, milt
I didn’t like the vertical slicing and how shallow the cuts were, which gave it very little mouth feel.
abalone shabu shabu, wasabi and lettuce leaf
cut really thinly
warm chawan mushi custard with mushroom and fresh bamboo
excellent. so savory, with more flavor than the previous two dishes combined.
tempura - wakasagi, mini sweetfish, mugwort vinegar
only thing I didn’t like was the dipping sauce, a bit too vinegary, the wakasagi was delicious.
flounder steamed, crusted with shrimp
was hoping for more shrimp flavor from the shrimp crust
grilled unagi yuwata maki stuffed with gobo burdock
nice texture contrast between the soft unagi and crunchy gobo.
goose! breast in spelt miso
leg minced meatball
foie gras liver
dashi broth
really liked the crispy, fatty bits on the breast meat and bring it to a whole nother level by topping it with the pudding-like foie gras.
iron pot rice ginga no shizuku, iwate, japan
house made tsukemono pickles
the bestest 
finished off the iron pot.
koji (r)ice cream, fruit of the moment
kuzu sakura mochi, white bean, salted cherry blossoms
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That Sakura Mochi does look dang moist and delicious
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