Conversely it was near empty last night. Spoke with chef for the first time in what seems like 10+ visits. Seemed nice. Good, high-effort food, reasonably priced. Wish it was doing better.
2 Likes
Me too. Empty last I went and I still think the price is a steal
1 Like
Shibumi is closing. July 19 is the last day.
2 Likes
With a heavy heart, I, David Schlosser, announce that Shibumi will close its doors on July 19th 2025. Nine years ago, we embarked on a journey fueled by an outpouring of love, passion, and curiosity from an extraordinary community—our incredible staff, our vibrant guests, the Japanese government, the late Jonathan Gold, and the Michelin Guide. Together, we created something unforgettable, something that pulsed with life and authenticity.
Shibumi was a revelation in 2015 Los Angeles, where Japanese cuisine was often defined by casual sushi, ramen, or the izakayas of Torrance and Gardena. We dared to be different, reviving ancient recipes and time-honored techniques that carried the weight of centuries. In a city that birthed “fusion” in the 1980s with pioneers like Chaya and Wolfgang Puck, Shibumi stood as a testament to the enduring power of tradition. We believed then—and I believe now—that passing down nostalgic, soulful foods to the next generation is what truly matters.
Shibumi did just that. To every single person who made this dream a reality—our staff, our guests, our supporters—thank you from the depths of my heart. You brought Shibumi to life!
As we close this chapter, I’m thrilled to share that there’s more to come soon! We’re buzzing with excitement about new projects on the horizon, and we can’t wait to show you what’s in store. I’m also
collaborating with Dr. Eric Rath, a renowned authority on Japanese culture and multi-published author on pre-modern Japan, on a book celebrating the cuisine and culture of the Edo era (1600–1800s). This collection of recipes and stories will preserve the spirit of what we championed at Shibumi. Stay tuned for its release!
In this moment of reflection, I think of Ratatouille, perhaps the greatest food film ever made. It reminds me that fusion, while innovative, can never rival the soul and staying power of the classics. As Yoshihiro Murata of Kyoto’s 3-Michelin-star Kikunoi so eloquently said, “We need to be teaching the value of traditional fare and the old way of eating. The core values of health, respect, and gratitude have to be retaught for our future.”
Thank you for being part of Shibumi’s story. Let’s continue to cherish and preserve the traditions that connect us all.
With gratitude,
David Schlosser
9 Likes
Underrated restaurant - will miss it.
4 Likes