EPISODE 9 - DAVID SCHLOSSER: THE ANTI-FUSION CHEF

Chef David Schlosser is the mastermind behind Shibumi in downtown LA, a culinary institution that has been captivating taste buds for the past 6-plus years. With 28 years dedicated to the art of cooking, Schlosser's journey took an unexpected turn when he fell in love with Japan two decades ago and realized the misconceptions surrounding Japanese cuisine.

"Most Japanese people don't eat sushi," Schlosser notes, shedding light on the cultural nuance that sparked his vision for Shibumi. Recognizing the gap in understanding, he set out to create an authentic dining experience that pays homage to Japan's culinary heritage predating the sushi trend.

Shibumi's essence lies in Kaiseki cuisine, showcasing dishes inspired by the 1600s to 1800s era. Schlosser's philosophy emphasizes a balance of cooking techniques — raw, steamed, grilled, boiled, and fried — offering a satisfying and diverse meal that caters to various tastes.

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Enter the dry aging philosophy, seamlessly blending with Shumi's dedication to tradition. The dry aging process, deeply rooted in Japanese culinary heritage, unlocks a unique depth of flavor through the careful transformation of ingredients all the way down to the molecular level. Schlosser's encounter with DRYAGER™ led to a perfect match, aligning with his commitment to this authenticity.

At the heart of Schlosser’s culinary craft lies its cutting-edge DRYAGER™ cabinet, which he and his team employ daily to create consistent textures and flavors. "We've noticed a big change in the texture of all the fish," Schlosser explains, highlighting the remarkable impact of this technology.

Amidst a culinary landscape often dominated by fusion, Shibumi emerges as a haven of authenticity, blending tradition with modernity. With each dish crafted to perfection, Shibumi stands as a testament to his Chef Schlosser’s culinary passion and dedication, inviting patrons to savor a journey through time and flavor.

Watch Dry Aging Masters Episode 9 to learn more about Chef David Schlosser and Shibumi:

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