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Shibumi Los Angeles Reviews from The Last Year
I loved this place! I had mixed feeling before going to
I loved this place! I had mixed feeling before going to this place because of other reviews, but I am so happy I tried. Very different style of omakase, and mouthwatering. Started with firefly squid and sesame tofu. Sashimi, tempra, and bomboo. Cod and mame gohan were my favorite. Chef was very kind, and drinks were unique. Can't wait to come back another time!
Parking : I should do my research and could have parked at
Parking : I should do my research and could have parked at Pershing square and walked over but there was actually a parking structure next to restaurant. Location: Hidden alley way but look in between the parking structure and enter on the Main Street and you will see the restaurant. Ambiance: definitely a minimalist dark simplistic entrance with the glowing sushi bar. Definitely a zen relaxation when coming in. Food: my guest and I did the omakase sit down with the sake pairing. I must say I learned more about sake that night and how it matches nicely with the meal. The splendid savory bites were delicious and unique. It definitely feel like eating in Japan with the exquisite pairing. Also surprised the guest with the bday pastry. Service: the host and service was top notch and very simple in explanation. Bathroom was stellar if you want to use the bidet on the woman side! Overall: definitely the best experience and worthy of its 1 Michelin star rating.
When a place gets mixed reviews, I believe in giving it a
When a place gets mixed reviews, I believe in giving it a chance. It paid off the last couple times. This time.... I'd join the others. I hate to give it 3 stars, but it's a solid 3.5 -- I'd rate it a 7 of 10 while my cousin gave it a 6 of 10. Ambiance is nice and understated, with lots of lovely wood. It feels authentic. Service is very kind. Great staff all around, and I enjoyed the pacing of the meal. Presentation was lovely. Logistics: There was a $5 parking sign (I didn't use it) Small, unassuming restaurant front tucked next to a California chicken cafe. $125 omakase menu breakdown: 1) chinmi supplement $10 each: 2mo cured uni and 12mo cured shiitake mushroom. Tbh tasted like slightly elevated congee toppings (sorry). 2/5 2) Hassun - firefly squid (my fav!), asparagus, black sesame tofu. This plate had a delightful balance of strong and subtle flavors. Big fan of this plate. 5/5 3) Sashimi - sea bream & katsuo tuna tataki. Nice fish, and I enjoyed the wasabi dipping sauce. 4/5 4) Tempura - the anago eel wasn't that flavorful. I prefer a lighter tempura batter. It was fine. 2.5/5 5) Grilled bamboo shoot - the roe topping didn't save this. As a bamboo and veggie fan... it was bland. 2/5 6) Steamed black cod - delicious, subtle flavors. Simple yet beautiful taste. Not your typical miso black cod. Tied as my fav dish. 5/5 7) Rice - tbh this was high on concept, light on taste. Sorry... The smoked dashi broth was fine. These were served w/ the black cod, so at least there was something to enjoy... 2/5 8) Pomelo and amazake sherbet - now this, I loved. Apparently chef grows his own pomelos in his backyard. And the amazake was made from condensing some element of the above rice, i forgot the details but they came together NICELY. 5/5 9) Rhubarb & strawberry ukishima ("floating island") - enjoyable, and cool that it's gluten free since it's made of white beans. But taste wasn't very special. 2.5/5. Drinks: we didn't order alcohol, but two dishes came with sake, which were absolutely delicious. I enjoyed the almond soda. The yuzu soda was a pass for me. Anyway. Everyone's a critic. Maybe I'm too low brow for chef's vision. I can certainly see the beauty in authentic simplicity and there were some high points. It has 1 Michelin star. But it just didn't do it for me.
I feel really bad giving Shibumi 3 stars, but sadly I just
I feel really bad giving Shibumi 3 stars, but sadly I just can't see myself coming here again unless they make some substantial changes to their omakase menu. Maybe my palate is just too pedestrian for Shibumi, but I just didn't understand the tastes and flavors... I don't think it's suitable for just your average diner. If you do end up coming here, you should definitely opt for counter seating. The presentation/ plating was awesome and the service is super friendly and attentive, but I have a major problem with the food. They seem to have a great selection of sakes, and I know it's a Japanese restaurant, but I wish they would've had a stronger selection of wines. The chinmi supplements were just way too salty and borderline inedible. I think they're better off just taking those offerings off the menu because the chinmi came out first, and it really kind of tainted my perception of the rest of the omakase courses. The wagyu supplement was also way too salty... they should've just given salt on the side to let me season it to my liking. There was nothing memorable about any of the other courses except that the rice course was kind of bland, and so I kind of just ended up eating that with the wagyu supplement which was perfect lol. I loved the ambiance at Shibumi and the service is excellent, but the food just isn't for me. Sadly, the only thing I really enjoyed was the sake pairing.
Amazing service.
The experience was wonderful. Food was great. All of the staff took great care of us. They even accommodated my shellfish allergy by supplementing a course. Everything was explained to us. The ambiance in the restaurant was great as well. Definitely recommend!
Shibumi remains our favorite restaurant in LA.
The food and drinks, service, and musical soundtrack are all spot on. We don't know of another high-end Japanese restaurant in LA that serves food like this; n/naka and Shunji probably come the closest, but they don't feature the chin mi and extended aged, cured, and fermented items that shibumi excels at. And it's a very romantic setting. We just celebrated our third Valentine's Day dinner there last night. Highest possible rec.
I was advertised by michelin one star.
But the food here was not qualified as a good omakase. Actually this is the worst omakase I tried. The menu of the day was not the signature one. Overall, I feel the chef tries to innovate but not in a delightful way. The appetizer (hassun) is salty, to my surprise. I do not understand why it is designed in this way. I do not mind salty one but this dish does not serve the role of appetizer. Sashimi is mediocre. Chawanmushi. The innovation is cordyceps mushroom but does not stand out. Mullet roe is very fishy. The egg is very plastic, and could not taste the umami of dashi. Tempura has very oily crust (but thin). And the dried sweet potato is too chewy for a tempura. It is good for a snack though. Simmered wagyu. Waygu is way too salty, and very lean and dry. The tastes of chestnut and wagyu are separated. Iron pot rice and pickles. You can not go too bad for this dish. But the sous-chef served it right after wagyu was served. I was in the middle of eatting the wagyu and they put rice bowl and pickles on my table spot. The pickles are burdock and cucumber. But the burdock seems not well clean and has long root tentacles on the surface. Desserts. To my surprise, the desserts are good. Buckwheat ice cream and well-picked persimmon are qualified for an omakase. A minor comment. The waiters are fine. But chef and sous-chef did not interact much with me. They were busy talking with another regular customers, and did not greet me when I leave. They should treat new customers equally.
I was very excited to try this place.
I always love a good omakase and had never been to Shibumi. I wanted to give it shot despite some of the less than stellar reviews. The location isn't in the best part of DTLA at night but parking is right next door m. The entry is a little hidden (as in the place doesn't standout from the curb). The interior was nicely decorated, clean and simple and the lighting created a nice ambience. We had the omakase with the alcohol pairing. I will say the pairing was probably my favorite part. Our server was very knowledgeable about the type of sake, wine or whiskey that accompanied our dish and it was a lot compared to some other pairing I have had. The food however, was okay. I would go and try it again. I agree with some other reviewers who mentioned that it was salty. If you also look at my photos, all the food was also very brown in color and was lacking variety of texture, flavor, freshness, etc. for the price you pay, I have had far better omakase for far less. Overall, perhaps in the furture if the menu changes to include more fresh and variety of ingredients I would go again. The chefs are definitely skilled, I just didn't really like the menu.
Good fruit is usually best not screwed with (no apple
Good fruit is usually best not screwed with (no apple brandy necessary). Otherwise a very delicious experience
Absolutely Amazing.
A humble and quiet exterior opens up into an exquisite Japanese dining room. We were seated at a counter made of centuries old wood, in full view of Chef David Schlosser. Think of Japanese Kappo style cuisine as similar to an Omakase sushi experience, but not restricted to only traditional sushi like Sashimi or Nigiri. Kappo courses include a variety of expertly prepared Japanese dishes. Menus are based on seasonal ingredients, and can change frequently depending on what the Chef would like to serve. We selected two different courses from the available menu choices so we could try more of the dishes, together we had about 11-12 of them. Each dish was completely unique. Methods used to prepare included everything from grilled, steamed, pickled, deep fried, or served raw. In a brief conversation, Chef David had also mentioned how it took 20 years for him to have created this menu. It amplified the appreciation for each of the courses, reflecting two decades of mastery in these many forms of Japanese cuisine. Would highly recommend this dining experience, was definitely a special treat.
Their add-ons change pretty frequently, and I've only been
Their add-ons change pretty frequently, and I've only been once but I've watched this part of the menu change and the options offered here always seem pretty enticing to me. I went when the olive wagyu stew was being offered as well as the true kobe wagyu, and they were honestly the highlight of my meal when I was there. I went back in the Summer during tomato season, and their edamame, sesame, and yuba-stuffed tomato was one of the best tomato-based dishes I had that season. Delicious omakase, beautiful, intimate dining room, and great service all around.
I went in the fall for their omakase and had a really great
I went in the fall for their omakase and had a really great experience. It's not your typical Japanese sushi, as they incorporate various elements of Japanese cuisine. The food is very good quality, but it might be a little plain for some people. I'd say the stand outs for me were the walnut tofu, bonito sashimi, and the braised vegetables. Koji ice cream was also excellent, it went very well with the pear. The service was really friendly and professional as they came out to describe what each of the dishes were and recommended good sake for us. Ambiance is definitely on the nicer side and it's pretty dim inside. Luckily, we were able to sit at the counter and watch the chef in action.
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Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
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Click on "Take off the Market Option" in your portfolio
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Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
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Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered? |
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Bid and Buy Instantly
I have a big ongoing and it also shows someone is working on my bid. Today I see there is a " Buy Instantly " option at my portfolio showing same price I've bid for a reservation. I'm a bit confused, since my money has already been deducted from my credit card for the bid, do I need to pay one more time for the Buy Instantly? If I choose Buy Instantly, can I cancel my bid ( while someone is working on it )? Thanks!
Give the best answerFirst Sale Help
Having hard time getting my first sale. Any advice? I just want to get the ball rolling! Thanks!
Give the best answerChanging restaurant opening times
I have a reservation for Kasama Chicago I listed but it’s not showing up because the listed opening hours are only until 3 or 4 pm. My reservation is for their dinner service at 5. Is there a way I can change the times myself?
Give the best answerI got charged twice for a single reservation
How long until I get a refund? Support has been slow, has anyone else experienced this?
I tried purchasing the reservation at $55 but it failed. Then I purchased it for $30 and it succeeded. However the $55 charge still went through on my card and posted
Cancelled reservations due to posting it here
Restaurants are cracking down on reservations posted on here
Give the best answer0 views on my posted reservations
Any idea why my reservations have 0 views? Am I doing something incorrectly?
Give the best answerFinding reservwtion
What name do I say the reservation is under?
Give the best answerHow do I deposit $?
You can only deposit $50 at a time until you earn the “Sales and Low Refund Medal” I believe. Im new to this as well but the ability to deposit more money at once and increase your amount of listings comes with that medal.
Payouts
Anyone know how increase payout transfer to bank as I can only send $50 a day and they charge $5 for every transaction. There must be a way. I’ve contacted support two days ago and not a reply.
Give the best answerTransfer question
What do you do if reservation is an hour away and it still hasn’t been transferred? Don’t want to be embarrassed at restaurant. First time user. Thanks!
Give the best answerGetting started as a seller
Hey I just signed up. I'm in Kenya and I 'm looking to be a seller. Where can i get started?
Transfer
My reservation is today and my transfer is still not complete does that mean it’s not going happen ?
Give the best answerWhen do funds get released
My funds from first transaction were supposed to be released today at 5:30 EST. Still showing in deposit account and not main balance
Give the best answerWaiting for concierge service for over 24 hrs and nothing
I have been waiting for name transfer on my confirmed reservation for over 24 hrs and haven’t heard anything from anyone. Also need to ask for a special table. Dinner is tmrw night. Anyone?
Give the best answerPrepaid
What does prepaid mean. Am I paying for the reservation and than a prepaid amount. I’m looking for joes seafood in dc. All the offers are pre paid amounts ?!!
Give the best answerNewbie sellers— how fast do your reservations sell?
I have some reservations coming up tomorrow that have gotten lots of views but haven’t sold yet. I haven’t made a sale yet since I just joined this week. I keep lowering the price, but am worried they won’t sell. How long did it take you to sell your first reservations? And did you have success being reimbursed by AT for no-show or cancellation fees? Just looking for a little reassurance. Thanks!
Give the best answerHow do I sell my when my related reservation’s restaurant does not exist on AT?
How do I sell my when my related reservation’s restaurant does not exist on AT? Its listed as a hotel, but it also has a restaurant under the same name ‘Chiltern Firehouse’ in London
Give the best answerPayment taken , reservation not received
I just bought a reservation, the money was taken from my Apple Cash. The reservation however does not show up in my portfolio
Give the best answeremail address for my acc
I left my employer and need to change my email address for my account. How do I do this?
Give the best answerSeller with the Polo Bar reservation on 5/17 for 4 people
I am interested if you are willing to negotiate. Post on my wall if/when you see this.
Give the best answerZ’Z Club
I have reservations!
Give the best answerMoney in trader points disappeared
Hi everyone- I have made a couple of sales now and I am extremely disappointed.
I had money to transfer over that became available in my "traderpoints" section that has disappeared completely. its gone.
has this happened to anyone?
also- when I click the money pending, im unable to click my pending deposit account
so upsetting
How to list a Nobu Malibu reservation
Hi, I have a reservation to Nobu Malibu, but since they don't do text or e-mail confirmations I haven't been able to get my reservation posted. I have posted a screen shot of the phone conversation on the listing, but it keeps getting rejected. If anyone has an idea how I can get it approved that would be much appreciated, thanks!
Give the best answerHolding a bid
What does it mean to hold a bid? and how do you do that?
Give the best answer