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$50  + Tax/Tip
Sun, 11/3
5:15 PM & 7:45 PM


6-Course Contemporary Japanese Dinner Series

To inaugurate our arrival in L.A., we are heading straight to this center of Japanese kappo cuisine. Kappo, which means ‘to cut and to cook,’ is a multi-course meal left entirely to the chef. In other words, perfect for a Tasting Collective event. Executive Chef-Owner David Schlosser, a Santa Monica native, attended the Culinary Institute of America. Upon graduating, he worked in a three-starred Michelin restaurant in the south of France, did a tour of duty at L’Arpege in Paris before returning to the States to work under Ludo Lefebvre at L’Orangerie. After a life-changing three day layover in Tokyo, Chef Schlosser found a new and perhaps ultimate passion in Japanese cuisine. The late, great Jonathan Gold named Shibumi one of L.A.’s 101 Best Restaurants in 2016 and said that, “David Schlosser…presides over his dining bar, fashioned from a 400-year-old cypress trunk, with the intense concentration you find in the very best chefs.” We will be taking over the restaurant for this event, and Chef Schlosser will be on hand to answer your questions and discuss what kappo means to him.

About the Host:

David Schlosser

Executive Chef & Owner

A graduate of New York's Culinary Institute of America, Chef Schlosser first worked in Michelin-starred French restaurants, including the celebrated Arpège in Paris, before discovering a burning obsession with Japanese cuisine during a three-day layover in Tokyo. He then worked at LA's Ginza Sushiko and Urasawa, briefly relocating to Japan to hone his craft under Kikunoi Honten and Arashiyama Kitcho. He opened Shubumi in June 2016.

The Lineup

All savory courses will be served family-style. Dessert will be portioned individually.

  1. Raw Persimmon

    with roasted chestnuts and whipped tofu

  2. Sashimi of the Moment

    wild rock cod from Santa Barbara

  3. Chilled Kabocha Soup

    with fresh yuba and puffed rice

  4. Grilled Berkshire Pork in Koji

    with shaved leek and pickled daikon radish

  5. House Miso in Smoked Dashi Broth

    with mini shiitake mushrooms stuffed with tofu and ginkgo nuts

  6. Koji Ice Cream

    with aged mirin


815 S Hill St, Los Angeles, CA 90014

Los Angeles, CA 90014

Event FAQs

Do I have to bring printed tickets to the event?
No tickets are needed.
What can/can't I bring to the event?
Please bring your ID as well as cash if you plan on purchasing beverages.
Are there ID requirements or an age limit to attend?
Yes. ID is required and you must be 21+ to attend.
What is the event ticket cancellation/refund policy?
Tickets to our events are non-refundable. However, for first-time emergency requests, we allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests must be emailed to us prior to the event and the guest ticket surcharge of $25 must be paid prior to the event. Guests who have not paid the guest ticket surcharge will not be allowed entry.
What does the ticket price cover?
The ticket price covers the full cost of the meal.
Can I bring guests/non-members to this event?
Yep! For this event, guest tickets are $70 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
What dietary restrictions/food allergies can be accommodated at this event?
At this event we will be able to accommodate all dietary restrictions and food allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.

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