Restaurants & Bars

Los Angeles Area

Shibucho -pate or foie gras


Restaurants & Bars Los Angeles Area

Shibucho -pate or foie gras

kevin | | Aug 30, 2001 03:45 PM

Does it serve both a pate (pate with an accent over the e) and a foie gras? For some reason, I'm intrigued to try the foie gras. I heard some posts about this dish at Shibucho any others? Also, for most of the Shibucho regulars is there meals there always omakase meaning once you plop yourself down at a seat at the sushi counter you don't even have to say a word, he just merely serves what is best that day? I've only been a few times, but each time he asks me exactly what I want order by order. Is it better to go the omakase route here? Any to be this type of regular must you patronize his business at least once a week or we talking more like a couple times a week?

lastly, anyone know what new and exciting dishes I should try (if I don't eventually go the omakase route)

I have already tried:

toro sushi and toro sashimi (both excellent but expensive)
yellowtail, sardine, albacore, tuna, and eel sushi.
albacore salad in olive oil and soy sauce (superb)
toro handroll and sea urchin handroll (good, other are better)
monkfish liver sashimi (no way near as good as Tsukasa)
and the chocolate mousse (very good, other desserts are competent but then again these don't go exactly with the Japanese food though I still like them)

With all these posts, I really do like Shibucho (better than Tsukasa, Saito's, and other top notches places) since I keep going back, but the service and prices still agravate me.

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