Message: | I've been going there since around 1980. The chef there now is named Shige. He worked for Shibuya who had opened a second Shibucho (now Tsukasa) downtown and after a while, I believe, Shibuya sold Shige the BEverly Blvd. location.
I've gone to Shibucho, sat at the counter with a friend, stuffed ourselves with traditional dishes, and left paying a check of $95-$130 for two. The sake adds up and we don't get the wine. I've said before that I've found Shige standoffish, the assistants were always much nicer. Personally I'm not that interested in sturgeon in Japanese food. I'm happy to have sturgeon caviar (beluga, sevruga osetra or whatever) in a traditional manner with (or without) egg, onion, caper, butter, etc, or just with a spoon out of a bowl (love the little mother-of-pearl spoons).
I would say consider going back, getting a table, ordering the sashimi and sushi you traditionally like, let the waitress bring them (ok, I like the counter as much as the next guy but this is just a suggestion), and let the place stand or fall on the traditional side. I think you may like it better. I think when it comes to western-style food, Shige is too influenced by his Italian friends (the Lucchese guys at places like Madeo's) and overdresses the salads.
One thing to try out now if you get the chance at either Shibucho or Tsukasa (or elsewhere if they have it) is the oak mushroom soups - matsudake shiro. Tsukasa does a great job with it and Shibucho, when they make it, is quite good as well. It runs about $10-15, so consider ordering JUST ONE and sharing. OR splurge. It's really good.
|