Restaurant: Hibi
Location: 1234 S La Brea Ave, Los Angeles, CA 90019. (323) 123-4567
Date: August 15, 2024
Cuisine: Japanese Korean
Rating: Really creative
Hibi, a notable addition to the Los Angeles dining scene, opened its doors in 2021, quickly establishing itself as a culinary gem in the heart of the city. Owned by a passionate team of chefs and restaurateurs, Hibi embodies a commitment to seasonal and sustainable ingredients, drawing inspiration from both traditional Japanese and Korean cuisine and contemporary culinary techniques. The restaurant’s name, which translates to “day” in Japanese, reflects its philosophy of celebrating the everyday joys of food.
The design and ambience of Hibi contribute significantly to its appeal, creating a serene yet inviting atmosphere that encourages diners to relax and savor their meals. The interior is characterized by clean lines, natural materials, and a warm color palette, evoking a sense of tranquility reminiscent of traditional Japanese aesthetics. Soft lighting and carefully curated decor enhance the dining experience, making it an ideal setting for both intimate dinners and lively gatherings. Hibi has quickly carved out a niche in the competitive Los Angeles food scene, attracting a diverse clientele that appreciates its dedication to quality and creativity.
K-town minimall.
As the sun dipped below the horizon, casting a warm glow over the sleek facade of hibi, the air buzzed with anticipation for an evening of culinary exploration. Inside, the minimalist decor offered a serene backdrop to the vibrant dishes that would soon grace the table.
In the intimate ambiance of Hibi, where muted tones meet vibrant artistry, diners are enveloped in a tapestry of culinary exploration. The soft hum of conversation mingles with the occasional clink of glasses, as a deftly attired server glides between tables, delivering meticulously plated dishes that promise an exquisite journey of flavors. Guests, a diverse ensemble of food enthusiasts, lean in closer, their anticipation palpable as the rich aromas waft from the open kitchen, hinting at the chef’s dedication to seasonal ingredients and innovative techniques. Each sip of the carefully curated drink selection complements the unfolding feast, weaving together a narrative that celebrates both tradition and modernity in this contemporary dining haven.
We ordered the entire menu and then some.
Amuse of popcorn. A whimsical and delightful start to the meal, this playful dish elevates the humble popcorn to an art form. Each kernel, perfectly popped, offers a surprising crunch that contrasts beautifully with the silky, aromatic foam it’s nestled in. The subtle hints of truffle and sea salt dance on the palate, while the golden hue invites you to savor the experience, creating a nostalgic yet refined moment that lingers long after the last bite.
Seasonal oysters. Chamoe mignonette, hanaho. A hint of sweetness. The briny freshness of the oysters is beautifully complemented by the delicate acidity of the chamoe mignonette, while the hanaho adds an intriguing floral note. Each bite is a harmonious balance of sea and sweetness, with a silky texture that glides effortlessly across the palate.
Amberjack ceviche: yuzu cilantro leche de tigre, lotus root crisps, ikura. Tasty but small. The vibrant hues of the ceviche dance on the plate, with the bright yellow yuzu and green cilantro creating a visually stunning contrast. Each bite reveals the delicate texture of the amberjack, perfectly complemented by the crunchy lotus root crisps, while the umami-rich ikura adds a burst of briny flavor that lingers delightfully on the palate.
Charred gem: sesame, fried myulchee, pine nuts, cured egg yolk, parmigiano. Nice bit of salad. The charred gem lettuce offers a delightful crunch, its vibrant green leaves contrasting beautifully with the golden hue of the cured egg yolk. Each bite is a harmonious blend of nutty sesame and earthy myulchee, elevated by the creamy richness of parmigiano, creating a balanced dish that tantalizes the palate with its complex textures and flavors.
Blue prawn donuts, umeboshi créme, chives. Very tasty with a buttery quality. The delicate, golden-brown exterior gives way to a luscious, tender interior, while the umeboshi créme adds a tangy richness that perfectly balances the sweetness of the prawn. The bright green chives provide a fresh, herbaceous note that enhances the overall experience, making each bite a delightful interplay of flavors and textures.
Miso butter elote: Mendoza Farms corn, togarashi, lime. Great char flavor from the charcoal. The vibrant golden hue of the corn, kissed by the grill, creates a tantalizing contrast against the rich, umami-packed miso butter. Each bite delivers a delightful balance of sweet and savory, while the tangy lime adds a refreshing brightness that elevates the dish to new heights.
Ankimo Uni: Ankimo butter, bafun Hokkaido uni, gochujang sesame bread, confit heirloom tomatoes. Awesome. The dish presents a stunning interplay of colors, with the rich, creamy ankimo butter contrasting beautifully against the vibrant orange of the bafun uni. Each bite offers a luxurious umami depth, complemented by the subtle heat of gochujang and the sweet acidity of the confit heirloom tomatoes, creating a harmonious balance of flavor and texture that lingers pleasantly on the palate.
Lamb rack katsu, makomo, matcha salt, curry. The curry really took this up several notches. Tasted very much like katsu curry. The delicate crust of the lamb offers a satisfying crunch, revealing tender, juicy meat beneath, while the fragrant matcha salt adds a subtle earthiness that beautifully complements the dish. The harmonious blend of spices dances on the palate, leaving a lingering warmth that elevates the entire experience.
Iberico pork belly, tsukemono, wasabina, fresh wasabi, doenjang rice. Tasty! The succulent Iberico pork belly presents a lustrous sheen, its rich marbling promising a melt-in-your-mouth experience. Accompanied by the crisp, tangy notes of tsukemono and the peppery freshness of wasabina, each bite is a harmonious interplay of textures and flavors, crowned by the earthy depth of doenjang rice that grounds the dish beautifully.
In the softly lit corner of the elegant dining room, a delicate mound of perfectly cooked rice takes center stage, its glistening grains reflecting the warm tones of the surrounding decor. Each bite promises a balance of subtle nutty flavors and an inviting creaminess that envelops the palate, a testament to the chef’s meticulous technique. This seemingly simple dish, elevated to an art form, invites conversation among guests, while the air is infused with the gentle hum of appreciation and the clinking of fine glassware, hinting at the exquisite pairings to come.
Seasonal Catch: sautéed turnips, minari, aonori black sesame rice. This dish presents a harmonious balance of earthiness and umami, with the sautéed turnips offering a tender, golden-brown exterior that gives way to a creamy interior. The vibrant green minari adds a fresh, herbaceous note, while the aonori black sesame rice introduces a delightful crunch and a subtle nuttiness, creating a symphony of flavors that dance on the palate.
In the heart of the bustling restaurant, a delicate bowl of steamed rice emerges, its surface dusted with a vibrant green matcha powder and a sprinkle of black sesame seeds, inviting both the eye and the palate.
Tteokbokki: seasonal mushrooms, shallots, mushroom beurre blanc, perilla. The buttery sauce here was incredible on everything else. The dish presents a stunning interplay of earthy umami from the mushrooms, complemented by the subtle sweetness of shallots and the aromatic lift of perilla. Each bite is a harmonious blend of textures, with the tender rice cakes enveloped in a silky, rich sauce that lingers on the palate, inviting you to savor every nuance.
Peach ice cream with crunchy cinnamon. Delicious combo. I may have to try this. The velvety smoothness of the peach ice cream is beautifully contrasted by the delightful crunch of cinnamon, creating a harmonious balance of creamy sweetness and warm spice. As the golden-hued dessert melts in your mouth, the fragrant aroma of ripe peaches mingles with the earthy notes of cinnamon, offering a refreshing yet comforting experience for the senses.
The young and very friendly chef. He used to be at Kinn. Hibi was quite excellent. Lots of flavor and bright, focused food. We will have to be back for an even more epic dinner.
