One of Chef David Schlosser’s main dishes, salmon trout smoked with cherrywood bark. Baby pearl tapioca in bitter almond milk and green plums sits in the back.
(Harrison Hill / Los Angeles Times)
Six of Chef David Schlosser main dishes. (from top left) stuffed cucumber, salmon trout, silky egg tofu, baby pearl tapioca, japanese sea bream and abalone.
(Harrison Hill / Los Angeles Times)
Chef David Schlosser prepares Japanese sea bream. (Harrison Hill / Los Angeles Times)
Chef David Schlosser’s restaurant Shibumi in downtown Los Angeles.
