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  "description": "Restoran kappo Jepang di Los Angeles, tempat chef David Schlosser menyajikan menu beberapa course di depan konter kayu sipres berumur beratus tahun; memperoleh satu bintang dalam Michelin Guide California 2025 dan tutup pada 19 Juli 2025.",
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    "title": "Shibumi",
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    "summary": "Restoran kappo Jepang di Los Angeles, tempat chef David Schlosser menyajikan menu beberapa course di depan konter kayu sipres berumur beratus tahun; memperoleh satu bintang dalam Michelin Guide California 2025 dan tutup pada 19 Juli 2025.",
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        "id": "stars2025",
        "title": "All The Stars From The MICHELIN Guide California 2025",
        "author": "MICHELIN Guide",
        "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/michelin-guide-california-stars-green-stars"
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        "title": "Shibumi - Los Angeles - MICHELIN Guide",
        "author": "MICHELIN Guide",
        "url": "https://guide.michelin.com/ee/en/california/us-los-angeles/restaurant/shibumi-559644"
      },
      {
        "id": "eater-closures",
        "title": "In a Brutal Week for Los Angeles, Three More Prominent Restaurants Say Goodbye",
        "author": "Eater LA",
        "date": "2025-07-08",
        "url": "https://la.eater.com/286281/restaurant-closure-my-2-cents-mother-tongue-shibumi-los-angeles"
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        "id": "michelin-omakase",
        "title": "America's Best Omakase Restaurants That Are Not Sushi",
        "author": "MICHELIN Guide",
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    "body": "**Shibumi** adalah restoran kappo Jepang di Los Angeles yang memperoleh satu bintang dalam [[work_michelin_guide_california_2025|Michelin Guide California 2025]].[^michelin-profile][^stars2025]\n\nDapur chef David Schlosser tertata di sekitar sebuah konter kayu sipres berumur beratus tahun dengan enam belas bangku di sepanjang sisinya; dalam format kappo ia menghidupkan kembali teknik Jepang dari abad ke-17 dan ke-18, memberi tafsir kontemporer pada hidangan dan bahan tradisional. Menu beberapa course berubah mengikuti musim dan disusun ulang kira-kira setiap tiga bulan, dan setiap hidangan dihidangkan di meja lengkap dengan penjelasan chef.[^michelin-profile][^michelin-omakase]\n\nPara pemeriksa Michelin, tempat ini adalah salah satu lokasi paling menggembirakan untuk mempelajari cuisine kappo: layanan yang hangat dan teliti, serta koki yang menerangkan setiap hidangan. Menu à la carte juga tersedia, tetapi rangkaian kappo beberapa course tetap merupakan cara terbaik untuk mengalami dapur ini.[^michelin-profile]\n\nRestoran ini dibuka pada 2015 dan termasuk pelopor yang memperkenalkan cuisine kappo di Los Angeles. Kurang dari dua minggu setelah panduan California 2025 terbit, sang koki mengumumkan restoran akan tutup pada 19 Juli 2025.[^eater-closures][^stars2025]\n\n## Hidangan andalan\n\n- Mochi panggang isi karasumi[^michelin-profile]\n- Cumi firefly lembut dengan kuah kecap manis[^michelin-profile]\n- Kacang faba renyah dan pahit dengan chawanmushi[^michelin-profile]\n- Ikan snapper Jepang dengan tunas jahe myoga dan pasta plum acar[^michelin-profile]",
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