Shuko x Shibumi Collaboration Dinner

East Coast meets West Coast when chef Nick Kim of NYC's Shuko teams up with Shibumi's David Schlosser for two nights only. On February 28 and March 1, the longtime friends are bringing Japanese delicacies to DTLA, inluding karasumi with chives andtonnato sauce; baby sea cucumber with ponzu; local crab with crab miso, uni, snap peas, chrysanthemum and yuzu tosazu; salt pork smoked in cannabis branch; sushi; mochi with cherry leaves and strawberry; and a limited menu of supplements like kobe beef and noodles. Looking to complete the meal? Add the beverage pairings for $45 or $75. Snag a seat by emailing reservations@shibumidtla.com.