"This Tokyo import from one of the chefs who popularized the izakaya concept has expanded to a new restaurant steps from Third Street Promenade. Expect a solid sake menu, well-sliced sashimi plates, and an incredible seared filet of mackerel that fills the room with the aroma of blackened fish skin. Sitting at the counter affords the best view of the action from the open kitchen. Most of LA’s great izakayas tend to concentrate near the South Bay or Little Tokyo, so Shirubē is a shining beacon of casual Japanese food on the Westside." - Matthew Kang, Mona Holmes, Rebecca Roland
Matthew Kang
