Jean Trinh

Credit: Danny Liao

Shibumi’s Chef Shows L.A. Another Side of Japanese Cuisine

David Schlosser started as the chef to the U.S. ambassador to Japan and then diligently spent the next four years learning how to cook at lauded kaiseki restaurants, studying the language and poring over Japanese cookbooks. In L.A., he worked at Urasawa, one of the most expensive sushi restaurants in the country....
LA Weekly