From the White Guide Nordic 2018:

Shibumi

Masters Level 79
Food rating:32/40
BarChambre separéeWheelchair accessVegetarian dishesUtmärkt och/eller speciellt dryckesutbud (Restaurang)American ExpressMedlem i Visita – Svensk Besöksnäring
  • Address: Kungstensgatan 2, 114 25 Stockholm
  • Phone: +46 8–696 23 10
  • Web: shibumi.se
  • Seats: 76
  • Opening Hours: Tue-Sat 6 PM-01 AM. Closed Christmas, Easter and Midsummer
  • Directions: See Google Map underneath
Shibumi

An izakaya for everyone

Shibumi is the Platonic ideal of an urban restaurant. Because of the format, and to a great extent the professional and well-informed staff, it can transform into exactly what you want it to be. True to the izakaya form, there is a bar with beer, well-shaken Asian twists on cocktails and finger food, but Shibumi’s range also extends to intimate date dinners, a foodie experience with carefully conceived sake matches, and friend or business dinners with an endless stream of share plates. It’s a pretty impressive feat. And despite the chameleon qualities that satisfy virtually everyone who walks through the door, the food at Shibumi is far from middle-of-the-road. Not, you understand, when it’s Sayan Isaksson who holds the reins. The salmon tartare in its little wooden box is a crowd pleaser we never tire of, with popping trout roe, sesame mayo and crispy rice paper, it is an explosion of flavour with lots of interesting textural play as a bonus. We prefer to sit in the bar and watch over the chefs as they assemble the most minutely prepared small dishes, grating fresh-smelling wasabi root on top and charring the ultra-fresh fish with a gas burner when it needs a little charred juxtaposition. Though fish occupies nearly half the menu, there are also deeply satisfying meat and vegetable dishes. Like flowersprouts, the trendy relative of Brussels sprouts which, after a turn in the deep fryer, delivers a crunchy cabbagey-ness. Gauzy katsuboshi flakes break up the oiliness. A Japanese “taco” containing tender braised short rib with homemade chilli paste and pickled cucumber disappears in a flash, though it’s somewhat one-dimensionally sweet. The skewered chicken hearts with fermented chilli paste is a more exciting choice with its delicious sweet-hot kick, as are the masterful gyoza dumplings. Have we eaten better ones in Stockholm? Probably not, even though dumplings have suddenly become commonplace. Shibumi’s version is crisp-fried on one side and the dough is perfectly paper-thin. The gingery ground pork inside is airy and juicy, and it comes with an extra-zippy ponzu sauce that contains aged red wine vinegar. And the desserts? We fall once again head over heels for the uber-charming small ice cream cones with the buttery, caramelly variation on miso. The bill is almost a joy to pay; it’s hard to imagine more bang for your buck...

To read the whole review go to Buy The White Guide Nordic 2018.

  • Shibumi

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