Welcome to SHIKI Beverly Hills - NO PASSPORT REQUIRED.
“Shiki” is a Japanese word meaning “four seasons.” Traditional Japanese cuisine, known as “Washoku,” respects the natural beauty of the changing seasons by highlighting seasonable wild ingredients.
Now you can enjoy authentic, genuine Japanese dishes in the heart of Beverly Hills.
At Shiki Beverly Hills, we prepare authentic Washoku cuisine using time-honored, traditional Japanese cooking methods and techniques, bringing out the natural essence of the freshest, wildest, most seasonal flavors sourced locally and from Japan.
“Washoku” cuisine was recently honored, being added to UNESCO’s Intangible Cultural Heritage list alongside classic French cuisine.
We look forward to serving you.
Mr. Shige Fujimoto started his career to become a chef as early as his high school age. He started as entry level, and continuously had trained in Daikoku-Sushi Restaurant for 8 years, and Kagiya Restaurant (1983-1986). To pursue his dream of becoming a top chef in the World, Shige launched on United States, and started to build his career in LA where most diverse, rich customers are available.
Started from Tokyo Hibachi (1986-1991), moved on to Gessin (1991-1994), and World famous Matsuhisa Restaurant in Beverly Hills (1993-2004). Here in Matsuhisa, Shige’s talent was fully flourished as an “Omakase” Chef who creates the culinary art by using finest and best ingredients available of the day. He has been cherished by numerous celebrities, company executives, and superstars. Then he has moved to help profit suffering local restaurants (Shige from 2004-2005, Irori from 2005-2007) where he had magically transformed those two dying restaurants into fully profitable premises. Then he moved to Asanebo Restaurant to meet another challenge. Since Shige moved in, Asanebo has been awarded Top 3 best Japanese restaurant by Zagat rating, and earned Michelin star for two consecutive years. In 2013, Shige has teamed up with best food producer in LA, and he is challenging a whole new Restaurant business where he became a chief executive chef to push the culinary world into where no one ever accomplished before.