David Schlosser
Shibumi | Los Angeles | June 2017
FEATURED DISHES
Sakura Mochi paired with Sencha Green Tea
Iwagaki Oyster, Yuzu, Shiso Flower, and Mountain Caviar paired with Aubry, Premier Cru, Brut, Jouy-Les-Reimes, Champagne
Chinmi: Karasumi Japanese Caviar and Koji-cured Scallop paired with Denshin “Haru” Junmai Ginjo Nama Sake
Dengaku of Young Bamboo Crusted with Shiso Miso paired with Samuel Tinon Szent Tamas Furmint, Tokaj-Hegyalja, Hungary, 2014
Photography by Caroline Hatchett
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