3114 Beverly Blvd, Los Angeles, CA 90057
05/01/2008Provided by Citysearch -
I am addicted to this place - the fish is so fresh and the rice is really special. Never had anything like it anywhere else, and I goto a lot of sushi places in the US and internationally. It is very traditional, so no californial rolls - and the chef likes to serve you what he's picked out - but it's worth it. He always knows what I want and like - and after you get to know him, he's a treat to watch and converse with. A very talented master chef. Definitely sit at the sushi bar if you can. Enjoy!
I hate to give this secret away - but this is my favorite restaurant, and I want to share the love. It's traditional Japanese sushi and sashimi (there's no menu and no california rolls) and the food is really really good. It's primarily just sushi, and wonderful seafood salads, but also great wine and Italian desserts - even an eggplant parm! The owner is a master sushi chef and each dish he makes is a work of art & really delicious! I've had a lot of sushi, and after going to Shibucho - I can't go anywhere else.
03/02/2008Provided by Citysearch -
During my lifetime, I have had the opportunity to enjoy sushi at various places; from kaiten-zushi restaurants to ""special occasion"" sushi restaurants in Japan & LA. And I have to say, Shibucho is one of the best I have had. Good fish on not-too-vinegary rice packed into a nice bite-size piece. And to top it off, he has an amazing wine list to pair with his sushi. You don't see too many sushi retaurants with French wine from the 60s (maybe even older??).
If you're used to the spicy tuna rolls and california rolls that are covered in mayo and chili sauce, the sushi here may seem too bland for you.... But if you're looking for authentic sushi where you can actually savor the flavors of the fish itself, this is the place.
This restaurant is never too full (I think the location does not do them justice...) so you get great service. And the cozy feel of the restaurant makes it comfortable for a nice long leisurely dinner.
02/09/2008Provided by Citysearch -
I hate the restaurant. The sushi chef was very rude! I guess the sushi chef likes only rich people and got the impression that he dosn't like Japanese girls who married to non-Japanese guys. I went there for by birthday since my husband picked the restaurant. He read that the restaurant serves fois gras, so I asked the chef that if they really serves fois gras. He told me that their fois gras dish costs $200 and people who orders it also order expensive red wine. He also said that the dish is for people who understand taste of food well. Of course he said it to me in Japanses so that other customers didn't understand it.. I know that I look very young (even for Japanese people), and he treated me like I am a stupid Japanese student whose parents have a lot of money, and the reason that I came here to find a White boyfriend. The quality of sushi was ok, but I know a lot of other restaurant which serve better sushi with cheper prices, such as Izayoi in Little Tokyo or Kushi Yu in Sharman Oaks (or Encino?) I also notice that nigiri zushi there is very long, which is kind of weired. I had a very bad Bday and will never never go back there.
08/07/2007Provided by Citysearch -
Was the sushi which I ate till now really sushi?
The sushi of this restaurant thinks that a fish and the balance of the rice are perfect.
Inside the restaurant, interior had the romance tick which returned to Japan of the good old days, and the surprising wine which was correct to sushi waited.
08/03/2007Provided by Citysearch -
If you are seeking the traditional sushi (No California roll, no spicy tuna....) You should go to SHIBUCHO. They don't have menu but the chef is very professional so you can trust him. (Always the chef special is best but tell them your budget and dislike fish first) Everything is so fresh.... toro,sweet shrimp,squid,awabi,tai, especially I like sea urchin it's melted in your mouth. Also he has a talent of vintage wine. Great sushi and great wine makes excellent dinner. The wine selection is awesome!!! I know the location is no good but don't be afraid to go... I saw the LA times.USC Professor recommended Shibucho.....
06/09/2007Provided by Citysearch -
I entered this small restaurant expecting some old school sushi, but all I got was bunch of posers. The waiter greeted us by saying they didn't have california rolls or spicy tuna, only traditional sushi. I said fine, you can't get more traditional than my taste. I sat down and asked for menu. She said there was none. I asked for sake list but there was none. Only sake was Onigoroshi, which is my favorite. So I ordered a bottle even through they were charging 100 bucks for it. It usually cost 60 bucks in most restaurants. So I started ordering my standard choices first. I asked for O'toro, uni, miragui, hamachi, etc. I avoid omakase in restaurant I go for the first time. They were all average in taste. O'toro was shu'toro at best. I told this to waitress and asked for more fatty belly cut. She said they didn't have it. For second round of ordering, I asked her if she recommended anything. No recommendation. I asked if they had anything alive. She said no. I had few other items like Ankimo and Aji, which were OK. I left feeling unsatisfied. Traditional my foot. This place is more like crappy sushi joint frontin to be authentic sushi restaurant. Only amateurs will be fooled. Don't be a poser!
07/20/2006Provided by Citysearch -
I've travelled around the world and most recently lived in the Far East. Therefore, I have probably sampled most of the reknown sushi establishments around the globe. Kudo-san took amazing care of us (a regular did put a note in to give him the heads up). The fish is as fresh as they get and only the best parts get served. This gastronmic experience was exactly what our evening had called for. We were truly in awe and thank both our recommender and the restaurant for making this evening the most memorable sushi experience ever!
12/08/2005Provided by Citysearch -
Recently, I had the depressing experience of dining at Shibucho on Beverly Blvd. in LA. Having had a great gastronomic experience at this venue back in the late nineties, I hoped to showcase high-end LA sushi to my son who recently started college here. When we arrived my reservation was confirmed and we were seated at the sushi bar. The chef informed us he does not make California rolls. Great, I said, because we want the true Shibucho experience. After which we were subjected to an onslaught of raw mediocrity. Watery hamachi, old, runny uni, and what was billed as toro was good maguro at best. As far as artistic ability, Im sure the hardest part of the chefs job was keeping a straight face when he handed us our $260.00 bill. I do not recommend Shibuchio, nor will I ever dine there again.
08/24/2005Provided by Citysearch -
Any who's who list of LA's top sushi chefs will always include alumni from Shibucho. For nearly three decades Shibucho has been serving traditional styled nigiri sushi to loyal customers who truly appreciate and respect the art of sushi. As the sushi market continues to evolve and grow in LA, it is great to have a place like Shibucho that adheres to time honored traditions in the art of sushi. You can't get a spicy tuna roll at Shibucho but you can get true Edo styled sushi from a sushi chef who truly respects the art of sushi. If you want to go the Fenway Park of LA sushi, go to Shibucho.
12/26/2003Provided by Citysearch -
The place is old, dirty and poorly maintained.
When I was there on a Friday night (8 pm), it was EMPTY.
The shrimp was not fresh, uni was supermarket quality, fish poorly sliced and sloppy. I left in less than one hour.
I don't why Shibucho has four $ sign, it was not expensive.
01/09/2003Provided by Citysearch -
I went to Shibucho with a lot of expectations because it's the 2002 editorial winner for Best of Citysearch. Unfortunately I left the place rather disappointed. The fish there was fresh. However, many of them were somewhat flavorless and didn't melt in my mouth.
09/04/2002Provided by Citysearch -
There was nothing original about the chef's Omakase. Unfortunately, I was served a very ordinary seared albacore with arugala to start and then a fair and warm selection of salmon, tuna, hamachi, shrimp, and eel sushi. It was not until I had spanish mackarel sushi was I pleased with the chefs skills and at point my stomach was full.
08/22/2002Provided by Citysearch -
Shige Kudo makes the best sushi this side of Tokyo. If you want Westside fufu sushi, go to Matsuhisa and get ripped off. Ever wonder why so many restaurants add ""spicy"" whatever to seafood? Because their fish is not fresh like Sibucho. Lots of the fish is flown in from Japan and Shige is an artist. What a delight to see one master prepare sushi for you just like a small shop in Tokyo. Even the wood paneling is straight out of Tokyo. The only problem is the location that has since declined. Park at the 7-Eleven next door and give the clerk a couple of bucks because it is worth it. Lots of Rampart police hanging out at 7-Eleven. Shige also loves red wines and has an incredible collection. He believes that great food and great wine go together no matter what it is.