Shiki Beverly Hills
This was my most fulfilling experience thus far.
It was very quiet, with me and a young, very chic Japanese lady at the other end of the main bar. As I was seated at this bar - with Chef Jun Shik Eom - I glimpsed Shige-san in his room, presumably preparing for his evening guests.
This meal was in early March.
I ordered the lunch special. But after chatting with Jun-san he tweaked it a little to give me a fuller experience. Okay!
Agedashi - Warm appetizer of Housemade Deep-Fried Tofu, Eggplant, Grated Daikon in Dashi Broth
Chef Jun instructed me to break up the tofu and incorporate the gooey, silky filling with the broth. It was wonderful.
Nibitashi - Cold Appetizer of Seared Albacore, Nameko & Enoki Shrooms, Eggplant, Spinach, Yuzu Kosho, Dashi Broth. I tasted a hint of sesame oil in the dashi
Oops! I guess you can tell how much I liked this. The reason a few namekos were still in the bowl? They’re slippery and harder to grasp… but they all eventually made it to my stomach.
Internet photo
Saikyo Miso Black Cod in Butter Lettuce
The saikyo is a slightly sweet, lighter (not quite white) miso. Tasty little bite.
Sea Bream (tai) sprinkled w/Yuzu & Yuzu Kosho
I’m not sure if this is red or black sea bream. Slightly sweet with more chew than expected from such a delicate looking piece.
Asari Clam Miso Soup
I love clams and I love miso, so…
Blue Fin Tuna (Maguro)
I’m not sure if this was zuke style, but it was lightly coated with soy and a citrus-y flavored sauce
.
Striped Jack (shima aji)
The flavor of striped jack isn’t super noteworthy, but the texture makes up for it.
Japanese Barracuda (kamasu) w/Ponzu Jelly (?) & Scallion
Chef Jun explained it isn’t actually barracuda, just what the Japanese call it in English. It is slightly fatty with good texture; some skin is left on and seared to a crispy smoky deliciousness.
Scallop w/Yuzu
I used to get confused when viewing @PorkyBelly and others’ photos of scallop nigiri. It just didn’t look like a scallop. I now know it is butterflied, flattened… but it is still a sweet, soft scallop
.
Blue Crab Temaki (hand roll)
Super crispy nori, savory-sweet flesh and a touch of mayo
. At Jun-san’s instructions, I dipped my rolls in soy sauce.
Torotaku Temaki (toro, pickled radish hand roll)
Here’s that combo again. I’ve decided it is not Sushi Sushi’s that I don’t like; I just don’t like it, period. The picture is blurry, because Chef Jun wanted me to eat my rolls immediately to preserve the crispy nori; I shot it as he served it.
Finally someone served me Tamago!
House-made of course.
Sweets
Shiki’s rice is dressed with aged vinegar from Japan, and they make their own soy sauce.
On my journey - with the exception of Shunji (yes @JeetKuneBao I ate at Shunji 
, report to follow) - I am not paying much attention to who they sit me with. But I am discovering the apprentices - for lack of a better word - are perfect for my 201’s. As I think @CiaoBob mentioned, Jun-san is a total sweetheart. He was genuinely interested and eager to teach me. He insisted I take pictures and made me promise to show him my report when I return. Chef Shige came in and out, but seemed to have confidence in Chef Jun; he did not hover.
Great experience!
$68 + generous tip