Restaurant: Taberu LA
Location: 806 E 3rd St Unit 140 Los Angeles, CA 90013.
Date: November 16, 2024
Cuisine: Japanese Comfort Food
Rating: Decent
Bovon organized this fun but giant dinner.
In a neighborhood thick with ramen joints, French bistros and tasting-menu destinations, Taberu Shabu Shabu has carved out a niche as the area’s go-to spot for communal hot pot and late-night comfort. Food writers credit it with helping to normalize premium Japanese near Little Tokyo, and local chefs are known to drop by after service for a restorative pot of kombu broth and farmers-market chrysanthemum greens. With its patient, Japanese-Californian sensibility and an atmosphere that feels equal parts izakaya and modern loft, Taberu has become a quiet anchor in DTLA’s fast-shifting food landscape—proof that “to eat” can still mean to connect, to linger and to rediscover simplicity.
A giant 25-30 person Bovon gang dinner at Taberu.
Gathered around the elegantly set table, these enthusiastic diners prepare to savor a memorable culinary journey, with one gentleman expertly pouring a fine wine to enhance the experience.
Oyster shooter. Good, but I would have liked more acidity. The briny essence of the oyster is complemented by a delicate interplay of textures, as the smoothness of the liquid contrasts with the tender chew of the mollusk. A hint of the sea lingers on the palate, inviting a burst of brightness that would elevate the experience further.
Sashimi. Very nice quality fish. Pretty straight up, however. The fish glistens with a fresh sheen, inviting your senses to explore its delicate, buttery texture. Each slice melts in your mouth, offering a clean and subtle sweetness that is beautifully enhanced by a whisper of ocean brine, leaving a lingering freshness on the palate.
Wagyu skewer. Juicy. The rich marbling of the Wagyu creates a melt-in-your-mouth experience, while the caramelized exterior adds a delightful crunch. Each bite bursts with umami, enhanced by a whisper of smokiness that lingers, making this skewer an irresistible indulgence for the senses.
Uni and Ikura. Nice quality. The creamy, briny richness of the uni melds beautifully with the vibrant, bursting textures of the ikura. As you take a bite, the warm umami notes of the sea envelop your palate, while the glossy pearls of salmon roe pop delightfully, releasing a delicate, oceanic flavor that lingers softly, inviting you to savor each mouthful.
Shrimp.
Jewish egg roll. Salmon and cream cheese. A bit odd. The crispy, golden exterior yields to a rich, creamy filling that balances the lusciousness of the cream cheese with the savory depth of the salmon. Each bite offers a delightful contrast of textures, while aromatic hints of dill and a subtle tang weave through, creating a uniquely satisfying experience that lingers pleasantly on the palate.
Chicken thighs. Very juicy and excellent. Nicely seasoned. The succulent meat, with its golden-brown crisp skin, exudes an enticing aroma that lingers in the air. Each bite reveals a harmonious balance of savory spices, complemented by a tender, moist texture that dances on the palate, leaving a delightful, lingering warmth.
Wagyu donburi. Quite good, but I would have liked the rice more vinegared. The luscious, marbled beef, with its rich umami notes, beautifully contrasts the delicate grains, which could benefit from a brighter acidity to elevate the overall harmony. The warm, savory aroma wafts invitingly, promising a satisfying culinary experience that dances on the palate.
Albacore nigiri about 30 minutes after everything else, and that was the end. The delicate, buttery slices of albacore glistened under a soft sheen, inviting with their subtle pink hue. Each piece melted on the palate, offering a gentle umami embrace, while the vinegared rice provided a perfect contrast in texture, grounding the experience with its slight sweetness and tender chew. A hint of wasabi lingered in the background, enhancing the overall harmony of flavors.
This was an enjoyable dinner, but the group was too large and the food — while very well executed — a bit “boring” for my taste. Plus, we had to go for second dinner!
The Comtes de Champagne, produced by Taittinger in the renowned Champagne region, showcases the elegance of the 2012 vintage. This Blanc de Blancs is a stunning expression of Chardonnay, offering vibrant notes of citrus, green apple, and hints of brioche. Ideal for pairing with oysters or delicate seafood dishes, it elevates any celebration with its fine bubbles and lingering finish.
The 2012 Saint-Aubin En Remilly Premier Cru from the renowned producer is a stunning example of Burgundy’s exquisite terroir. This Chardonnay exhibits bright acidity and layered notes of green apple, citrus zest, and subtle minerality, reflecting its high-quality vineyard origins. Pair it beautifully with roasted chicken or creamy risotto to enhance its elegance.
With its harmonious balance and rich texture, this wine is a delightful companion to seafood dishes, particularly buttery scallops or lobster. The oak treatment adds a hint of toastiness, complementing the wine’s fresh fruit character and making it a versatile choice for various culinary experiences.
The gang. And speaking of gang, we tried to go get second dinner in Thai Town!
Second dinner at Pork Gang!
David was just out of it.
Here we find a moment of tranquility as one of our diners savors the experience, embodying the joy of fine cuisine amidst a lively atmosphere.
Here we see a delighted diner savoring a refreshing drink, enjoying the vibrant atmosphere and flavors of the evening meal.
Roast duck. Very juicy. Not crispy at all. The succulent meat glistens with a rich, amber hue, inviting you to savor each tender bite. The aroma is a warm embrace, a hint of smokiness lingering in the air, while the flavors unfold with a delicate balance of savory and slightly sweet notes, creating a comforting yet sophisticated experience.
Boat noodles. Nice. These delightful bowls of broth, typically rich and aromatic, envelop the senses with their deeply complex flavors. The interplay of tender noodles and succulent meat, combined with a hint of spice and the fragrance of fresh herbs, creates a harmonious balance that dances on the palate, inviting you to savor every slurp.
Pad Thai with crispy pork belly. This classic dish bursts with vibrant flavors, where the sweet and tangy tamarind sauce dances harmoniously with the umami richness of the crispy pork belly. The noodles, perfectly tender yet satisfyingly chewy, are adorned with a medley of fresh herbs and crunchy peanuts, creating a delightful contrast in both texture and taste. The enticing aroma of wok hei adds an irresistible depth, making each bite a comforting yet sophisticated experience.
Beef “jerky.” This classic snack is a flavorful treat that offers a satisfying chewiness. The rich, umami notes of the beef are beautifully balanced with a hint of smokiness, while the slightly sweet and salty seasoning enhances its savory profile. Each bite reveals a tapestry of textures, from the tender strands to the occasional crisp edge, inviting you to linger over its rustic charm.
Fried rice. Very sweet (but delicious). The dish presents a harmonious blend of grains, each bite offering a delicate chewiness that contrasts beautifully with the subtle crunch of sautéed vegetables. Aromas of caramelization waft through the air, while the sweetness lingers on the palate, inviting you to savor its comforting richness.
Thai sausage is a delightful blend of spices and herbs, offering a unique taste experience. The aroma is intoxicating, with hints of lemongrass and garlic wafting through the air. Each bite reveals a harmonious balance of sweet and savory, complemented by a satisfying snap from the casing. The vibrant colors of the dish, paired with a side of fresh herbs, elevate its presentation, making it not just a meal, but a feast for the senses.
Shrimp cakes — my favorite of the round. The delicate crunch of the exterior gives way to a tender, succulent interior, bursting with the umami richness of fresh shrimp. Each bite is elevated by a hint of citrus zest, complementing the savory notes and creating a harmonious balance that lingers on the palate.
