Washoku x USA

Jackie Gebel visits “Shibumi”,
one of the most popular Japanese restaurants in Los Angeles:
The Secrets of Japanese Cuisine

New York’s popular Food and Travel Personality, Jackie Gebel, visits Los Angeles and a one Michelin-starred Japanese Kappo-style restaurant, “Shibumi”. She learns the essence of Washoku from Chef David Schlosser, who is a Japanese Cuisine Goodwill Ambassador.

Information on Japanese ingredients in the video

In addition to the above, there are more fascinating ingredients in Japan. Click the banner below to find a list of stores in the U.S.A. that carry Japanese products.

Jackie Gebel

Jackie is a NYC-based food and travel blogger/photographer, who founded her own brand "No Leftovers", with an appetite to see the world and share all the amazing food and experiences. She curates influencer events/relations and provides consulting on digital and social branding for various clients including Japanese restaurants such as Kappo Masa. Jackie was also recognized as a 2017 “Foodie of the Year” by Zagat.

Japanese Cuisine Goodwill Ambassadors introduce easy and sumptuous Japanese recipes

Chef David Schlosser introduces the recipe for a classic Japanese home cooking dish, BURI DAIKON (Japanese Style Yellowtail Radish Stew) which was shown in the video above.

Chef Naoyuki Yanagihara also introduces a recipe for Miso-glazed Yellowtail and Tsukimi-yaki Scallops using fermented seasoning!

The recipes are very convenient and easy to cook. Download them and try!

recipe name:

Buri Daikon Japanese Style
Yellowtail and Raddish Stew

Download recipe

recipe name:

Miso-glazed Yellowtail
with Tsukimi-yaki Scallops

Download recipe

Information on Japanese ingredients in the video

David Schlosser

After training in “Kikunoi” in Kyoto, Chef David opened “Shibumi” in 2016, which serves Kappo cuisine using a wide variety of Japanese food ingredients. Just after its opening, “Shibumi” was recognized as the second best restaurant in Los Angeles by the late Jonathan Gold, the famous food writer of the LA Times. In 2019, “Shibumi” was awarded one Michelin star. Also, his efforts towards the promotion of Japanese cuisine was highly recognized by the Japanese Government, Chef David was appointed as “Japanese Cuisine Goodwill Ambassador” in the same year.

Naoyuki Yanagihara

Naoyuki Yanagihara is the lead researcher on Japanese cuisine and tea kaiseki at Yanagihara Cooking School. In 2015, he was appointed by the Agency for Cultural Affairs as a cultural envoy to spread Japanese cuisine to four countries: New Zealand, Brazil, Canada, and the United States. In February 2018, he was appointed as a Japanese Cuisine Goodwill Ambassador by the Ministry of Agriculture, Forestry, and Fisheries.