Thanks for the report @Starchtrade. Sounds really nice! Can’t wait.
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@Starchtrade, thank you for reporting back! It completely validates what we all thought how this sake was going to taste, and it is indeed quite the experience! To date I’ve had my third bottle about 2 to 3 weeks ago and it is still as enjoyable.
Can I ask what food you ate with the Shichida, and did you get a chance to try it with nigiri and sashimi as well?
I was at the JFC Sake and Food Expo recently (food and beverage industry only show) and Shichida had a table (also met two of the Sakeman, really cool dudes!).
Next to our favorite Muroka Nama Genshu is a summer only release “Natsu Jun”. I tasted a bit too many sake that day to remember details or document tasting notes, but recall this being quite excellent and refreshing though I think the spring release is far more complex. The Muroka Nama Genshu uses a local sake rice called Saganohana (though technically, the Koji rice is Yamadanishiki, and the Kakemai [the rice used after steaming] is Saganohana). The Natsu Jun is a Junmai polished to 60% and uses a rice that is native to Yamagata Prefecture called Dewasansan (100% for kakemai and kojimai) used by the likes of Hakurosuishu and Dewazakura and sports a 14% alcohol content. I do not have any information as to when this will be available at restaurants, but be on the lookout for it!
And for those who are interested in Shichida sake in general, they also have three different bottles of Junmai.
A regular version, a version that is polished to 75% (more ricey), and a Yamahai. They are all very good.
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@beefnoguy I was also at the JFC show. So, besides some nibbles of this and that, no particular food with the Shichida.
The Sakemen rep the Kuramoto Book which is distributed by JFC.
I tried the entire set from Shichida. People were talking about the Natsujun, but by the time I tried it my palate was pretty washed out.
I really liked the offerings from Fukuju and Chiyomusubi.
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Gotcha. At least you can still buy the nama genshu muroka JG from Hi Time.
Sakeman Red poured me far too many and he was super generous with each pour! Taiten Shiragiku Daiginjo and the Junmai (not available yet wholesale) were the highlights at his table. By the time I got to Shichida I only tasted the summer sake and one of the Junmai.
I didn’t try any of the Chiyomusubi, but tasted Choryo’s Yoshinosugi (of which their baseline Taru sake is offered at Raku), and the best one is still the Taru Yamahai Omachi Junmai that packs more of a flavor punch and is by far my most favorite. Interestingly their Omachi Junmai Ginjo is dryer and more flavorful than the Omachi Junmai (basically the same sake as the Taru, minus the cedar barrel storage/aging). I’ve had both Taru sake at room temperature in wine glasses, really good stuff
Fukuju, the black is damn good. I far prefer the Junmai Ginjo (blue) which is a solid sake in itself, to the Junmai (green) Mikagego which is more tart/acidic (it’s a more subtle sake that takes more time to appreciate)…but in comparison for an acidic Junmai, Sougen is a far better performer (which wasn’t at JFC show). Didn’t try anything from Chiyomusubi though.
One of the highlights was the Kenbishi Kuromatsu Honjozo, warmed. Super good. Their 180 mL bottles are microwaveable (40 seconds, bam, warm sake!). Wish they offered samples of oden!
Hopefully Shibumi and other Japanese restaurants will stock a case or more of the Natsu Jun.
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Hi @beefnoguy,
The new Natsu Jun Summer release sounds great. I need to check that out after the Muroka Nama Genshu.
Are you saying the Taru Yamahai Omachi Junmai is your favorite, period? Or just of that brewery? 
I wonder if any So Cal restaurants carry that. I don’t recognize the name.
This is the one Raku has
http://www.sakeexpert.com/prodview.php?prod_id=626
which True Sake classifies as a Futsushu (low grade / “cheap” / table sake), but it’s so good.
and this one is the Yamahai Junmai Omachi from the same brewery
http://www.sakeexpert.com/prodview.php?prod_id=899
Both are excellent sake, though the Yamahai is fuller bodied and richer in flavor that I prefer.
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For those still interested…the Shichida spring Nama Muroka Junmai Ginjo went down in price to $37.99 a bottle at Hi Time (and it’s $50 at True Sake San Francisco!)
https://www.hitimewine.net/tenzan-shichida-2017-namazake-ginjo-genshu-sake-720ml-362017
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As somebody just getting into sake, but five minutes away from Hi Times, is this something I should swing by and pick up?
Depends what you had and particularly enjoyed before (and with what food you have had with the sake or will in the future).
We stopped by for drinks with a group and ordered a few dishes to snack on. Heritage Pork now comes on a wood plank and is in a pulled pork style, with some potatoes. Underwhelming. Abalone not much flavor. Sea bream continues to have too much plum sauce. Only thing decent was the Holstein steak.
Chef Schlosser was again missing.
Noticeably below par, maybe this is just the trend for this place.
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Thanks for the report back @DTLAeater. Very unfortunate to hear. Also sad that his replacement (sous chef / assistant) while he’s away doesn’t seem to be trained as well in these dishes.
For sake lovers, I came across this sake tasting event in DTLA on Friday. Shibumi apparently providing some bites.
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Bummer, was going to pick this place for a guys dinner next month. Sounds like it might not be the best move.
Update 3:
It had been a while since we last visited Shibumi, and recent reports on FTC seemed to have noted that Chef David Schlosser was away, and the meals weren’t very memorable. We decided to call ahead and ask if Chef Schlosser was back in L.A. and cooking this evening (he was). So off we went…
We made sure to book a seat in front of Chef David, and we noticed a variety of new items on the menu. We chose the Omakase option and left the evening in the chef’s hands.
Fresh Seaweed Shot with Grapes:
This was an fun dish, with Mozoku Seaweed from Shikoku, Japan, in a Housemade Dashi and Grapes. The result was an intriguing, refreshing dish: A bit of well-balanced salinity and tastiness in the delicate Dashi, the Mozoku provided that refreshing base and then a bit of tart and then sweetness from the Grapes.
Chinmi (Rare Taste) - Uni, Aged and Fermented for 1 Month(!) + Spot Prawns, Aged for 2 Weeks in its own Innards:
It seems Chef Schlosser is now listing a new item on the menu simply called “Chinmi” which they translate as “Rare Taste.” In the past, the chef had all sorts of wonderful, interesting pickled, fermented and aged items, and he’d offer them up to customers as a taste of what was to come.
For this visit, we started with the Uni, which Chef Schlosser aged and fermented for 1 month(!). 
This definitely had a bit of ocean funk, but it then became surprisingly creamy and mild. The Suehiro Yamahai Junmai Sake (complimentary) that was served with this was phenomenal! Truly a perfect pairing (and the flavors transformed)! 
The next item were Spot Prawns, aged in its own innards for 2 weeks(!). The Spot Prawns were very soft and perhaps you could say it was “decomposing,” but actually this was even better than the Uni aged for 1 month! This wasn’t as briny, with a really intriguing round, savory, slightly funky taste (but nothing like, say, Durian or Natto (Pure Evil!) 
or Stinky Tofu.
And the Suehiro Yamahai pairing with the Spot Prawns was even better. The Sake really matched each small bite, and made it one of the best bites of the evening! 
(This is the type of odd, unique tastes that I think @BradFord @PorkyBelly @beefnoguy @J_L and all you funk lovers might enjoy.) 
Daishichi - Kimoto Junmai Sake (Fukushima, Japan):
I love the ceramic ware that Shibumi stocks for their dishes and Sake. 
It’s rustic and beautiful.
The Daishichi Kimoto Junmai Sake was really unique because the optimal temperature was listed as 60 - 68 degrees F(!), or 110 degrees F(!). So it was served to us at room temperature (not chilled).
It was extremely fragrant and intensely aromatic, but very smooth drinking. It went quite well with the next few dishes. On its own, it was quite complex and more robust than some of the pure dry Sakes we’ve had recently.
Then the beverage manager poured us some of the Daishichi from a chilled bottle, and the flavor was far more muted (tasting completely different!). Fascinating.
Housemade Silken Tofu (Crab, Salmon Caviar, Fresh Wasabi):
Shibumi’s Housemade Tofu is quite smooth and creamy, and the pairing with Crab, Ikura gave it that sweet-salty pop, and the Fresh-Grated Wasabi (from a sharkskin grater) really rounded out this dish.
Steamed Abalone (Fresh Mochi, Ginger Miso):
This was one of the earlier dishes rotated back on the menu. Perfectly steamed Abalone had a nice, delicate chew, but still tender, which gave it an interesting contrast to the Housemade Mochi which also had a bit of natural chew and springiness, but was softer. The Housemade Ginger Miso was interesting, but perhaps a touch sweet.
Grade A5 Miyazaki Wagyu Beef (Nori, Fresh Wasabi):
Serving their Grade A5 Wagyu Beef (from Miyazaki, Japan) as Sashimi is a much better prep than the grilled version they did last time (which the kitchen overcooked).
Here it was presented with a variety of seasonings / condiments to enjoy as you liked. My favorite was a slice of the A5 Wagyu with their super-crisp Nori (Seaweed), and a touch of the Fresh-Grated Wasabi.
It was pretty delicious.
Chilled Japanese Eggplant (Tomato, Nori, Okra, Sansho):
I really liked the combination of the Nori Seaweed Paste, a dash of the Sansho Pepper, and the Heirloom Tomatoes. The Japanese Eggplant was tender, but still had a nice bit of texture to it.
Salmon Trout (Smoked with Wild Cherry Bark):
While listed as “Salmon Trout,” it’s actually Tasmanian Ocean Trout, one of our favorite dishes from our early visits. Perfectly cooked Ocean Trout, it’s moist, flaky, having an almost luscious quality to each bite, with a bit of smokiness (from being smoked over Wild Cherry Bark).
Akitabare - Shunsetsu - Honjozo Namazake (Akita, Japan):
The Akitabare Shunsetsu was far lighter and more fragile than the previous 2 Sake. And it finished very dry, making it an easy sipper.
True Kobe Beef - Grade A5 Kobe (Kobe, Japan):
@A5KOBE’s namesake food, I think when we hear “Kobe Beef” it is sadly completely bastardized these days. You can walk into various Sports Bars and order up a “Kobe Burger” or “Kobe Sliders” (or also “Wagyu Sliders”), but when you look at the price tag (only slightly more than a standard Burger or Slider) and ask the establishment, you find out clearly it’s “American Kobe Beef” or “Australian Wagyu” etc.
It’s not really the same thing (at all).
In fact, it turns out Shibumi is one of only 2 restaurants in Southern California (and one of only 19 restaurants in the entire United States) that is officially recognized by the Kobe Beef Association of Japan as serving real Kobe Beef from Kobe, Japan.
http://www.kobe-niku.jp/shop/?lang=1
We were surprised to see Shibumi offering this up, but we were also excited to try actual Kobe Beef to see how it compared to A5 Wagyu Beef from Japan.
It arrived grilled, which, we weren’t sure was the ideal way to serve it(?), but we trusted the chef here. Taking a bite…
True Kobe Beef is even fattier and has a slightly more round / fuller taste than A5 Wagyu. It’s just as creamy / melt-in-your-mouth as the A5 Wagyu from Miyazaki, Japan we just had a few dishes earlier. It was an excellent taste test.
The Shiso Flowers were a nice touch but didn’t add much in terms of flavor (just a little aroma). But the Fresh-Grated Wasabi was delicious with True Kobe Beef.
In the end, was it worth the 200% price tag of Grade A5 Miyazaki Wagyu? We didn’t think so. But it was an experience we wanted to try at least once, until we have some in Kobe, Japan one day.
Kamameshi - Steamed Iron Pot Rice with Pork Jowl, Pickled Vegetables:
Shibumi has added Kamameshi (Steamed Iron Pot Rice) on the menu, which we were really looking forward to. First, the Steamed Rice itself (steamed to order, which can take over 30 minutes) was plump, fluffy and just had a great mouthfeel. Not overcooked at all.
Unlike many Kamameshi around town, Shibumi’s version is steamed plain, but then served with various accompanying items. We ordered the Pork Jowl and Pickled Vegetables option.
The Pork Jowl was really mouth-wateringly delicious. Just fatty slivers of porcine flavor, slightly sweetened, but still savory, and it went perfect with the Kamameshi Rice.
The Pickled Vegetables were OK. Nothing really life-changing, but solid Pickled Veggies, a bit of tartness, some nice snap and crispness to the Cucumbers.
But it’s the Black Sesame and Shiso Leaf Miso, Aged 5 Years(!) that was a real Rice complement. Chef David quickly mentions that this is from a well-regarded specialist in Kyoto, Japan that makes this, and once he tried it (while cooking in Japan), he knew it was something he had to have for Shibumi as well. This was so good!
Sprouted “8” Grain Rice (Housemade Miso with Mushroom):
Another new item in the Rice section of the menu, we wanted to try their Sprouted 8 Grain Rice, which looked a little plain at first, but then we realized the Housemade Miso with Mushrooms was in the bottom of the bowl.
Taking a bit of the Sprouted Rice with the Housemade Miso and Mushroom mixture, there was a nice, really crave-worthy flavor with the Mushrooms and Sprouted Rice, which had a nutty quality to it.
Koji Rice Cream (Cherry, Almond Seed):
I still can’t believe this isn’t really Ice Cream. Chef David makes a chilled Dessert made from Koji (a mold used to ferment Soy Beans for Sake, Soy Sauce, etc.) and Rice. It tastes somewhat like Ice Cream, and the Cherry and Almond Seeds all match up well.
Shibumi continues to be an interesting place: We enjoyed our latest dinner here, but it may not be for everyone. In hindsight and looking over the menus on each of our visits, I think what Shibumi might lack are the down-to-earth, super-crave-worthy dishes, stuff like Buta no Kakuni (Stewed Pork Belly), or Nikujaga (Stewed Beef / Pork and Potatoes in Mirin & Soy), or a great Kara-age (Japanese Fried Chicken), etc.
But there are some truly phenomenal, unique tastes we’ve never had before (Uni, Aged and Fermented for 1 Month, or the Spot Prawns, Aged in its own Innards for 2 Weeks). The Black Sesame & Shiso Leaf Miso, Aged 5 Years is truly fantastic with the Kamameshi Rice. And the Tasmanian Ocean Trout, moist, perfectly cooked is always a treat.
Being able to try Grade A5 Wagyu Beef from Miyazaki, Japan vs. True A5 Kobe Beef from Kobe, Japan is another interesting aspect.
There are dishes on the menu that have fallen a bit flat (or just wasn’t interesting), but in the end, we’re glad to have the option to explore some unique, different and delicious tastes from time-to-time, just make sure you can sit in front of Chef David and ask and chat about what goes into each of the dishes (it makes it a far more interesting experience).
Shibumi
815 S. Hill Street
Los Angeles, CA 90014
Tel: (213) 265-7923
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Thanks for the report. Sounds like you had what some might think (and conclude to be) the best experience, nibbles with sake at the bar, and not so much the main courses kind of fare. Very respectable that he’s doing his own pickling, chimi and shuto.
Chinmi of course is the perfect pairing with a traditional full bodied and balanced with slightly higher acidity kind of sake (e.g. Yamahai Junmai). The Suehiro Densho while being a Yamahai Junmai is actually a lot lighter, smoother, far less dry and bold, and far less acidic than some of the other Yamahai sake out there (and actually not that funky in comparison), so this might fit your tastes more so than the profiles I prefer.
For the super hard core sake purists, these (and certain other food) are consumed to make the sake taste better (and not sake making food taste better).
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Words to live by.
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Thanks @beefnoguy.
Yah we really liked the variety of Chinmi that Chef Schlosser is developing (each time something unique and different).
Thanks for the notes on the Yamahai Junmai. What other Yamahai Sake would you recommend?
You can try
Shichida Yamahai Junmai
Yuki No Bosha Yamahai Junmai - great even with western/fusion cuisine
Tedorigawa Yamahai Daiginjo (mentioned during one of your early visits, scroll all the way up this thread), very, very good
Tedorigawa Yamahai Junmai (you had this already at Shibumi) - cleaner and more well balanced but a bit too light for my liking
Cowboy Yamahai Junmai Ginjo Genshu (Kinjiro carries this, as does that new beef bowl place)
Kikuhime Yamahai Junmai (you had this already at Tsubaki)
and for something hardcore and affordable and funky Tengumai Yamahai Junmai (light amberish color) which is a style of Ishikawa prefecture sake. You can also try Yuho Kimoto Junmai (Kimoto process is somewhat similar to Yamahai, except with Kimoto the starter yeast creation process is more time consuming). Definitely need stronger flavored food with these and they are more acidic than regular sake.
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Hi @beefnoguy,
Thanks for these Yamahai recs! That’s right! Tedorigawa makes a Yamahai Daiginjo that you told me about. I’m really interested in trying this (we already love their Kinka).
I’ll have to keep my eyes open for the Tengumai… I think I’ve seen this locally before, I’m trying to remember where…
Chef is on Iron Chef right now against Symon
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