East Coast meets West Coast when chef Nick Kim of NYC's Shuko reunites with chef (and longtime friend) David Schlosser of downtown LA's Shibumi for a special two-night-only collaboration dinner. The chefs first met in the late 90s while working at L'Orangerie under Ludo Lefebvre, then reconnected again at chef Masayoshi Takayama's Ginza Sushi-ko before Kim moved to New York to open Masa and Schlosser stayed in LA. Now, on February 28th and March 1st, the two will be putting together a can't-miss menu of Japanese delicacies.

Dates: Wednesday, February 28th & Thursday, March 1st
Seating Times: 6:00pm/6:30pm/8:30pm/9:00pm
Price: $125pp++ / $200pp++ includes Kobe supplement
(*Optional mixed beverage pairings are available at $45pp or $75pp)


Menu Highlights (Not Full Menu):
Canape (Shuko): Pave karasumi, chives, tonnato sauce | Poached Akimo with spring ginger
Chinmi (Shibumi): Baby Sea Cucumber with ponzu
Sunomono (Shuko): Local Crab with crab miso, uni, snap peas, kiku, yuzu tosazu
Pork (Shibumi): Salt Pork Deckle smoked in cannabis branch
Assorted Sushi (Shuko)
Dessert (Shibumi): Sakura Mochi with cherry leaf, strawberry
+ Limited menu supplements include options like Botan Ebi Sashimi with karasumi; Wild Japanese Sardines cured in 1-year aged 

Reservations: OpenTable or email reservations@shibumidtla.com

(*Reservations for 2/28 8:30pm/9:00pm seating are currently booked)