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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.
Los Angeles's Best Prepaid Restaurants that are most frequently booked by customers of Shibumi Los Angeles
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I will give you 50% of ALL of my PROFITS if you teach me how to make profits? |
LOL. Thank you The New Yorker.
Appointment |
I was waiting on the transfer for name but it hasn’t happened yet and my reservation is tonight , will it be an issue that is hasn’t changed into my name yet
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Buyers interested in Bern's Steakhouse: PLEASE READ |
Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee |
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
Congrats on 3 mil |
🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
Need to cancel a bid, not getting a response… how do I do it? |
Click on "Take off the Market Option" in your portfolio
Working on your bid? |
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.
Where do the Reservations on AppointmentTrader come from? |
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.
New & have q’s
Hi everyone, I am new to appointment trader and a friend of mine told me about it and I found it to be a super interesting idea, so I decided to try it.
I was just wondering if you guys had any tips or tricks that would help me get better on this platform as a seller. If you could let me know of some things you did not know about when you began it would be greatly appreciated to know :)
I hope to make some sales and some friends along this journey and I wish you all goodluck with making your own sales. Thank you to those who are willing to provide some helpful tips :)
Aside from higher rated listings, what do importance points provide?
The info blurb on importance points say that you get your listing pushed to the top if you have more importance points “and many other things” but what are these other things? Should I be trying to get these points?
Give the best answerFirst Time Bidder in Chicago
Can someone tell me if I did this correctly? I’ve searched the app and website and can’t really find any answers so I opted for a mildly popular (not the most) restaurant to start with and bid at the suggested price. Is it just a waiting game at this point??
Give the best answerHow do you call from fake numbers?
How do you call places with a fake number? Does google voice work?
Give the best answerIs there a method for getting approved sales listings for phone call based reservations?
Or does everything effectively have to be done online?
Give the best answerI can’t find my purchase but my credit card has been charged - any ideas?
I can’t find my purchase but my credit card has been charged - any ideas ?
Give the best answerHow to not get your resy cancelled
I got a Polo Bar reservation today and listed it on AT. Soon after I got an email from resy saying my reservation was cancelled. When I called about why they said its because I was flagged as a seller and they have an algo to figure it out. How do I bypass this and sell my reservation without it cancelling
Give the best answerWhat are Trader Points?
I can’t seem to find an answer on the app about what trader points are
Give the best answerCan You Take Down a Listing
Can you take down a listing if it doesn't sell to avoid a late cancellation fee?
Give the best answerRestaurants canceling reservations
Will restaurants cancel reservations if they know you are using a bot or can you get banned on resy?
Give the best answerTransfer
How quick are transfers completed? I requested my transfer 2 days ago and my reservation is tonight. What if it’s not done in time?
Give the best answerVirtual Name & Email on reservation
Hi Community,
I am new to this site and just recently bought a reservation here. I noticed that on the reservation page, it is booked under a random name and a virtual email address.
I can't find any button to change either the name or the email for this reservation I bought. So, should I just say that random name when I arrived at the restaurant? Not really sure about the procedures.
Best
Can you book private clubs ?
I put a bid in for 5 Hertford street but wasnt sure if they work w Appointmemt trader...anyone know? thanks
Give the best answerHow do payouts work?
Once a reservation is bid on or taken - how is one paid out?
Give the best answerWhat does bid active time window mean
Is this what reservation times looking for ? Or when my bid can get filled?
Give the best answerDo any restaurants require ID for a reservation?
Do restaurants require ID for a reservation? What happens if someone purchases a reservation and can’t get seated ?
Give the best answerBidding on reservations?
This is my second go around bidding on a reservation and it looks like it won’t be much of a success again. Has anyone on here ever bid on a reservation and successfully got it? It seems to me like the reservations I bid on don’t even exist
Give the best answerCanceling name change request?
How do I cancel a name change request
before a call has been made to restaurant?
Is there a way to see sold listings?
Looking to see which listings have sold
Give the best answerIf an establishment cancels..
If an establishment cancels a reservation for whatever reason, will the seller get penalized? If so, how?
Give the best answerTransfer request no response yet
I bought a reservation and posted a transfer request to my name this past Sunday and have had no one confirm for me as I also have a special request also. The reservation is soon and I am concerned
Give the best answer10%+ Refund Rate Medal Removal Question
Hi Teams,
I got the 10%+ Refund Rate Medal since RESY terminated my account last month.
Now my refund rate has returned to 10% which is lower than the 11% threshold.
But I can still see the 10%+ Refund Rate Medal in my profolio and my payout is still
be limited, When can I get rid of this metal?
Thank you so much for your help!
Best,
Do bids include deposits?
Do bids I would create include the $50 pp fee for restaurants like carbone torrisi etc?
Give the best answerPostpaid?
What does this mean?
Give the best answerWHERE ARE MY PAYOUTS?
My payouts keep being returned (four until now, I was never able to get a dime out) against your T&C. Customer service said payouts would be prioritized and they keep being returned! Please solve asap!!!! No one replies to messages!
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