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The Quick Pitch: Chef Shigenori Fujimoto, who trained in Tokyo and previously worked at Matsuhisa and then Asanebo – during which time it earned its Michelin star – is ambitious about taking on Beverly Hills’ expense-account-busting Golden Triangle omakase rivals, established (Urasawa) and insurgent (Nozawa Bar) alike. He sets himself apart with precisely sequenced presentations as concerned with the quality, cut, provenance and treatment of the produce – from Enoki mushrooms to Momotaro tomatoes – presented on the successive plates as the pristine fish. Omakase starts at $125, although a la carte is offered as well.
The Insider’s Dish: Fujimoto’s farm-to-table fixation on fruits and vegetables may sound California-trendy, but he insists it’s merely Japanese-traditional, as a strict adherence to seasonal ingredients is elemental to the dietary mindset of washoku that he holds dear.
The Must-Order Item: Bites of grilled sea bass served atop mounds of fresh peach compote.
The Industry Neighbor: Paradigm, UTA and Live Nation’s offices are all just a short stroll away.
Shiki Beverly Hills, 410 N. Canon Dr., Beverly Hills; 310-888-0036
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