"The new Japanese izakaya Shirubē seems to have already captured the Santa Monica crowd with a packed dining room filled by 7 p.m. on a weeknight. Heaping plates of fresh sashimi, fried corn ribs, and mentaiko udon flow out of the open kitchen. Executive chef Kodai Uno’s father Takashi first opened Shirubē in Kyodo, Tokyo in 1978, which gives this Santa Monica izakaya plenty of history and competence behind it. Its location inside the former Musha, a beloved Westside izakaya, should set it up for long-term success given the demand for upscale Japanese bar fare in the area. Every table should order the phenomenal cured mackerel filet (aburi shime saba). Seared tableside with a butane burner, the heady aroma of fish skin fills your table or bar seat. Sliced expertly to allow for gentle cooking on top, the mackerel has a nice sweetness and tanginess in each sliver, accented by a squeeze of fresh lemon juice and pickled ginger in between bites." - Eater Staff
