It&#39;s an interesting shop: Shibumi. Chef david Schlosser has no Japanese ancestry, but I think he has brought the spirit of Japanese talent to the extreme! The countertops of the 100-year-old cypress hinoki wood and all the ceramic plates used in his store are all handmade in Japan, and then the suitcases are brought back to LA. The store is very inconspicuous, and it will not be found if you are not careful. There is such a kappo cut cooking on the noisy dtla hill street . It belongs to a quieter store, there is no noise in the hotel, I like this dark and not noisy atmosphere, very suitable for slow.

Shibumi

Bottega Louie The net red dessert shop that I collected just after I arrived in the United States finally came. Who knows that the weekend is full, and finally I can only pack some macarons and leave the scene. ​​​

Trip Gourmet Awards

LA has many branch chain cafes, open until 9:00 pm is also very touching. There are still full guests around 8:00 pm, which can be seen as welcome. There is Mojito coffee that cannot be drunk elsewhere, mint leaf embellishment, iced coffee, coffee although not strong enough, but with a light caramel aroma and fresh mint flavor, like.

It is said that the restaurant has been open for many years. Many of his dishes are quite famous. The decoration design is clean and simple.

This is a very famous online red store. little sister, It is really good with good lighting, good atmosphere, and food. I heard that they have more than one branch. If they have not been here, they can come and try it. Let&#39;s see what the store everyone goes to looks like.

The various cuisines made from non-GM rice (such as Kalinga Unoy, Tinowan Fancy, Cotabato black rice, etc.) in the store are very popular. Among them, it includes the main sausage, which is said to be the recipe from the uncle of Charles Olalia. The pork sausage made with beet powder is bright red, with various seasonings fried, with fried eggs and vinegar, which has become a &quot;good heart&quot; for many Los Angeles people. There is also a small bread with fried eggs, lunch meat, mushroom powder steamed meat and other packages.

是一间有趣的店: Shibumi. 主厨david Schlosser 没有日本血统,但是我觉得他把日本的达人精神发挥到了极致！光是百年cypress hinoki wood的枱面 , 和他店内用的所有陶瓷餐盘，全部在日本手工制造, 然后皮箱带回来LA就很有意思了。店门非常不起眼, 不仔细 根本不会发现,在吵闹的dtla的hill street 上有这么一家kappo割烹料理。它属于比较安静的店, 没有居酒店的喧哗, 我很喜欢这种暗暗又不吵的气氛，非常适合慢点。

主厨 David Schlosser 不是日本族裔，但是怀石料理的经验丰富，菜单多以现代的方法去演绎割烹，甚至还开创了一套素食版的 Omakase 套餐。

The chef is not of Japanese ethnicity, but Kaiseki cuisine is experienced, the menu is mostly deductive and cooked in a modern way, and even pioneered a vegetarian version of Omakase package.

这家日本料理餐馆位于洛杉矶的南希尔街，是一家装修比较朴实但仍具有明显日本特色的餐馆。这家餐馆的厨师经过专门的日料制作训练，能够做出十分正宗的日本菜肴。感觉这里的日本料理比较经济实惠。

Located on Nanshir Street in Los Angeles, this Japanese restaurant is a simple but still distinctively Japanese restaurant. The chefs at this restaurant are trained to make authentic Japanese dishes. I feel that Japanese cuisine here is more affordable.

Shibumi，挂了米其林的标志，应该是米其林评星了哦，也算不上寿司店，更像是怀石料理，还是蛮有创意的哦，味道也有概念，蛮好吃，就是不能吃饱哈哈哈

Shibumi, hung up the Michelin logo, it should be Michelin star rating, it is not a sushi restaurant, it is more like kaiseki cuisine, it is quite creative, the taste also has a concept, quite delicious, just can not eat full hahaha

Shibumi

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