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Shiki in Beverly Hills. Who's going to be the first to check it out?

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JL, you up for the challenge?

http://la.eater.com/archives/2014/04/...

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  1. Only $80/plate. I'll definitely be going soon, but probably not opening day ;)

    1. JL has got this one on lock-down.

      1. I am assuming Shiki is Japanese food, and since I like the way J.L. reviews Japanese, I'd love to read it.

        1. is this similar to a kaiseki meal w/o the formality?

          7 Replies
          1. re: ns1

            Probably kindred in spirit, but not a kaiseki meal per se. Kaiseki meals follow a certain progression and I'm not sure this will fit into that mold, especially for that price. The chef trained in Kanazawa-style Kaga-Ryori, so you definitely can expect the strong emphasis on seasonality and graceful "simplicity" in dishes that we associate with traditional Japanese cuisine such as kaiseki. I'd expect an array of seasonal offerings featuring seafood and vegetables prepared in different ways, and even some Kanazawa-style dishes like simmered duck jibuni and arrowhead kuzukiri, all served in colorful dishes and lacquerware. Sashimi/otsukuri and sushi are likely to appear as well. But loosely, I'd guess that the cuisine here is probably similar to kaiseki in some sense.

            Japanese food at its purest, at least in terms of washoku, is naturally guided by aesthetic principles like shibumi and even wabi-sabi. These sensibilities manifest in the "Zen" tranquility and seasonality associated with kaiseki meals, and a Kaga-ryori meal will have a similar experience, even if it doesn't have the "formality" of a kaiseki meal.

            With that said, the dishes pictured on the website are quite reminiscent of ones from Asanebo! Also, since Shiki is in Beverly Hills, I wouldn't be surprised if at times tradition will be traded for creativity, but I'm hoping for the best, and will hopefully dine there on my next trip to LA in a few weeks.

            1. re: kyee87

              Very eloquently put, kyee87.

              Washoku has so many variations; I would be most interested to see the road Shige-san takes.

              Bottom line: I predict this is possibly a case of "Asanebo comes to Beverly Hills".

              But who knows? I could be totally off.

              1. re: J.L.

                But that wouldn't be a bad thing, right ??????

                1. re: kevin

                  No, not at all. Not having yet tries the place, I will hold off on any further input until my taste buds have had a chance to work on Shiki.

                2. re: J.L.

                  "Asanebo comes to Beverly Hills"

                  Gosh, I am sure that a whole lot of BH residents already sleep in until noon quite often.

                  1. re: Tripeler

                    Hehehehe Tripeler-san. Very perspicacious of you.

                3. re: kyee87

                  Class is in session, kyee87 just dropped some knowledge!

              2. i was originally excited hearing about this restaurant, but then i found out it's the chef from Asanebo. :< (which was overpriced and had too many misses but some good hits also.)

                i'll be sitting this one out until more reports come in (and look past the "starry eyed" / bragging reviews).

                1. Walked in last night with my son around 7 pm. We were a bit nervous because there were about 15 servers standing at attention and only a couple of tables taken. Asked to see a menu before getting a table and an over zealous waiter pounced on us and proceeded to recommend everything on the menu particularly the most expensive beef dishes. Asked if they had a full bar and was told they did and we were seated. Once seated the over zealous waiter pounced again. I asked if we could have a minute and what tequila they had. He said they had sake, beer and wine. I said what about the full bar. He said, he meant a full bar of saki, beer and wine. He left us for a very short period and then came back and said was it ok that it might take extra time to get our food because he was fairly new. Now I was really nervous given there were less than 6 other people dining and made an executive decision to leave and have dinner down the street. Somewhat of a surreal experience.

                  8 Replies
                  1. re: Thor123

                    Hmm... Thanks for relaying this experience.

                    1. re: Thor123

                      Hit up tamas instead?

                      1. re: jessejames

                        No. Went next door to Il Pastaio. Had the sea food spaghetti (really good) and a couple of Patrons.

                        1. re: Thor123

                          A little bit of a tangent, but what's up with mexican liquor and non-mexican cuisine?

                          1. re: ns1

                            Do you only drink Gin with British food? French wine with French food? Scotch with Scottish food?

                            1. re: Thor123

                              I generally don't cross country specific signature alcohols (vodka, tequila, sake, soju, etc).

                              1. re: ns1

                                That's a shame, cuz Champagne often goes great with sushi/sashimi (as an example).

                                Other times, I love me a glass of Argentinian Malbec to go with my Japanese wagyu as well.

                                1. re: J.L.

                                  I don't throw wine/bubbles into that equation. I love bubbles with everything haha.