Message: | I can wholeheartedly vouch for the fish here. Based on limited experience at Nozawa several years ago, I'd say Shibucho is quite a bit better.
With Shige, it is easier to be a regular than a first-timer. While we never order, his response to a newcomer's request for recommendations is usually "whatever you like." If you work at getting to know him, you'll find Shige a delightful guy and the whole Shibucho experience will be at a higher level. I guess what I'm trying to say is Shibucho is a good place which, with a little effort, can be a great place.
Shige loves wine, and has one of the best wine lists in L.A. Lots of old vintages. (One time a group of us were drinking an old late harvest Zinfandel that Shige had picked and someone started talking about a better but very, very limited release late harvest Zin he'd drunk several years before. After listening to this guy go on for a few minutes, Shige went to the back room and returned with a bottle of that wine -- he said he had two more. My wine-snob friend took him very seriously after that. And Shige's choice was the better of the two wines.) There are also wines by the glass, though a relatively modest selection. And lots of sake choices.
Shibucho also has foie gras and French cheese. And when the mood strikes him, Shige makes an incredible seafood "stew" in white wine.
Not cheap, but quite wonderful. |