David Schlosser, slicing abalone, puréeing wasabi root with a tool made from sandpaper-rough sharkskin, fussing over the placement of a sliver of jellied fish skin on an arrangement of sea bream sashimi, presides over his dining bar, fashioned from a single 400-year-old cypress trunk, with the intense concentration you find in the very best chefs.
- Jonathan Gold , LA TIMES
This is no laissez-faire creative genius on display, no cool concept or marketing coup. Shibumi is the result of one chef’s years-long quest come to fruition, a singular focus on bringing something precious carefully across an ocean and laying it in front of us on polished vintage cypress. Perhaps this is what dive bars are like in heaven.
- Besha Rodell, LA WEEKLY
Just as Los Angeles taught the country to love nigiri and sashimi, Schlosser may well lead us into the era where the new sushi bar is the kappo counter.
- Bill Addison, EATER NATIONAL