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  "title": "Shibumi",
  "description": "Restoran kappo Jepun di Los Angeles, tempat Chef David Schlosser menyajikan menu pelbagai course di hadapan kaunter kayu cypress beratus tahun; mendapat satu bintang dalam Michelin Guide California 2025 dan ditutup pada 19 Julai 2025.",
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    "title": "Shibumi",
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      "シビミ"
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    "summary": "Restoran kappo Jepun di Los Angeles, tempat Chef David Schlosser menyajikan menu pelbagai course di hadapan kaunter kayu cypress beratus tahun; mendapat satu bintang dalam Michelin Guide California 2025 dan ditutup pada 19 Julai 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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        "id": "michelin-profile",
        "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** ialah restoran kappo Jepun di Los Angeles yang mendapat satu bintang dalam [[work_michelin_guide_california_2025|Michelin Guide California 2025]].[^michelin-profile][^stars2025]\n\nDapur Chef David Schlosser disusun di sekeliling kaunter kayu cypress berumur beratus tahun dengan enam belas tempat duduk di sepanjang kaunter itu; dalam format kappo, dia menghidupkan semula teknik Jepun dari abad ke-17 dan ke-18, sambil memberikan tafsiran kontemporari kepada hidangan dan bahan tradition. Menu pelbagai course berubah mengikut musim dan disusun semula kira-kira setiap tiga bulan, dan setiap hidangan dihidang di meja dengan penerangan chef.[^michelin-profile][^michelin-omakase]\n\nBagi pemeriksa Michelin, tempat ini adalah salah satu lokasi paling menggembirakan untuk mempelajari cuisine kappo: perkhidmatan yang hangat dan teliti, serta koki yang menerangkan setiap hidangan. Menu à la carte juga disediakan, tetapi siri kappo pelbagai course tetap merupakan cara terbaik untuk mengalami dapur ini.[^michelin-profile]\n\nRestoran ini dibuka pada 2015 dan merupakan antara tempat pertama yang memperkenalkan cuisine kappo di Los Angeles. Kurang daripada dua minggu selepas Michelin Guide California 2025 dikeluarkan, koki menghebahkan bahawa restoran akan ditutup pada 19 Julai 2025.[^eater-closures][^stars2025]\n\n## Hidangan andalan\n\n- Mochi panggang diisi karasumi[^michelin-profile]\n- Sotong \"firefly\" lembut dengan kuah kecap manis[^michelin-profile]\n- Kacang faba rangup dan pahit dengan chawanmushi[^michelin-profile]\n- Ikan snapper Jepun dengan tunas halia myoga dan pes dalit plum asin[^michelin-profile]",
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