HOME > Chowhound > Los Angeles Area >

Shibucho

k
kevin Nov 12, 2001 10:13 PM

does anyone know what's in season here right now? i want to give a try, but since it's pretty expensive just wanted to know what new things there would be available to try.

also, has anyone tried the caviar topped handrolls recently and what kind of caviar do they put on the handrolls or also sashimi?

how is the foie gras served here? is it seared and cooked or served as a pate or terrine or another preparation? and anyone know how much each runs.

as you can tell, i've got the craving to go to Shibucho but i can only go once every few months at best.

thanks.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. k
    kevin RE: kevin Nov 13, 2001 02:19 PM

    Shirako is in season. Sanma is in season. Iwashi and kohada are in season.
    I don't really understand the whole price thing. When I go, I don't get wine and I just order traditional dishes with the most expensive being the nakaochi-toro and the whole scallop sashimi. I usually get out for between 50 and 70 dollars. It is expensive, but if you sit at the bar, stick to sushi and avoid sashimi or chawan-mushi (which they make wonderfully) it will be even less a person, and you can go more often and enjoy the freshness of the fish.
    Then again, this is a matter of personal taste.

    By the way, fresh sea eel is also in season. And you might check if the matsu-dake are still available. Have fun.

    1. j
      jerome RE: kevin Nov 13, 2001 02:20 PM

      I don't know what happened. I can't believe I signed my post with Kevin's name. SORRY. I WROTE:

      Shirako is in season. Sanma is in season. Iwashi and kohada are in season.
      I don't really understand the whole price thing. When I go, I don't get wine and I just order traditional dishes with the most expensive being the nakaochi-toro and the whole scallop sashimi. I usually get out for between 50 and 70 dollars. It is expensive, but if you sit at the bar, stick to sushi and avoid sashimi or chawan-mushi (which they make wonderfully) it will be even less a person, and you can go more often and enjoy the freshness of the fish.
      Then again, this is a matter of personal taste.

      By the way, fresh sea eel is also in season. And you might check if the matsu-dake are still available. Have fun.

      5 Replies
      1. re: jerome
        r
        Rafi RE: jerome Nov 13, 2001 03:40 PM

        I always suspected you were two sides of the same personality -- one with all the questions, the other with all the answers! (I mean this in the most good-natured way, of course, and with much appreciation for both of you and all your posts.)

        Speaking of questions, can you translate some of the above? I can never remember the Japanese names for things from one sushi bar visit to the next.

        Also, j gold, if you're reading this, or anyone else who knows, what is the hama that is refered to as being so briefly but happily in season in the most exp rest post below?

        Thanx-- Rafi

        1. re: Rafi
          r
          Rafi RE: Rafi Nov 13, 2001 04:02 PM

          I meant hamo not hama (does the later exist as well?)...

          Considering I eat sushi at least once a week, my brain cells must be deteriorating pretty rapidly for me to have so much trouble. Guess it's all the sake...

          1. re: Rafi
            j
            jerome RE: Rafi Nov 13, 2001 07:56 PM

            Sanma = a fish sometimes called saury, saury pike, mackerel-pike. It's a saltwater northern pacific fish. You can get it cooked at places like Suehiro, and the Russians can it and market it under the brand, "Sokra".
            Shirako = milt sacs/soft roe sacs = cod sperm sacs. Can be grilled or otherwise cooked or used to thicken and flavor stuff. Slightly creamy and slightly bitter
            Iwashi= usually translated as sardine.
            Kohada= also a kind of sardine-like fish, sometimes translated as gizzard shad.
            chawan-mushi, cha=tea, wan=bowl, chawan mushi is a type of savory steamed custard made with chicken eggs beaten with a light stock and sake, bits of fish and shrimp, herbs, gingko nuts etc and steamed. takes about 15-20 minutes, if they'll do it.
            Also, now, you might get katsuo=skipjack=pacific bonito=aku (Hawai'ian). Beefy, tasty.
            And give Shibucho a try, just stick to traditional dishes, and consider avoiding sashimi (one or two dishes, max) and you'll be surprized as to how affordable it can be.
            And thanks for the compliment :).

            btw, I haven't had it, but a quick internet search shows that hamo is a fine-boned variety of eel that is very labor-intensive to prepare; it's translated as conger eel, pike eel and sharp-toothed eel. Hope that helps. I don't know it.

            1. re: jerome
              r
              Rafi RE: jerome Nov 13, 2001 09:19 PM

              Mucho arigato, Jerome.

              I'm printing this one!

              1. re: jerome
                k
                kevin RE: jerome Jan 28, 2013 04:41 PM

                Dang, is jerome, still around on these boards ?

          Show Hidden Posts