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

JL, you up for the challenge?


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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: 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.

                    1. Andy Gavin wrote a pretty positive review of the place: http://all-things-andy-gavin.com/2014...

                      I had heard it wasn't very inventive relative to the work the chef was already doing at Asanebo (some of the comments above seem to concur with that), but Asanebo-in-BH isn't necessarily a bad thing.

                      7 Replies
                      1. re: TheOffalo

                        hit up asanebo and shunji recently...asenebo really excellent, until shunji reminds you they are an excellent minor league sushi team.

                        1. re: jessejames

                          i never knew they served sushi in minor leaguage stadiums. good to know.

                          1. re: kevin

                            The angels used to have salmon and now have trout and conger.

                        2. re: TheOffalo

                          My experience (above) was pretty fabulous. Everything was good, but the standout was just the straight sushi. Totally traditional, "brushed" (sauce already on) Tokyo style sushi -- but extremely extremely good. I'm not a big fan of all this disguised hooplah, the crazy American rolls with all the fried and sauces. Top flight straight sushi is just much much tastier.

                          1. re: agavin

                            Welcome back (looks like you haven't posted on CH in a while). You're among like-minded people regarding top-flight straight sushi.

                            (Though once in a while, like when I have a hankerin' for orange chicken, I do get cravings for crazy American rolls.)

                            For some reason I hadn't thought Shiki'd focus that much on sushi.

                            We still need to do a lunch sometime.

                            1. re: TheOffalo

                              For sure on the lunch :-)

                              Shiki's menu seems to have a "roll emphasis" and that is what I saw coming out of the kitchen heading toward the tables. I suspect this is just a matter of catering to the crowd. The typical Bev Hills drop in for some "sushi" has the idea that "sushi = rolls". I can't tell you how many times I've taken someone out to a place like Zo who previously told me they "have sushi all the time" to discover that they had never had a piece of Nigiri (usually when the first round of it shows up).

                              That being said, the chef seemed more than happy enough (at the bar, which is where all nigiri should be eaten) to focus on it.

                              1. re: agavin

                                yes, to some sushi all the time means they've had a bunch of rolls. and nothing else.