Shibui Japanese Restaurant

Reviews

Name: Dante Bellize
Occupation: Finance Manager
Lives In: Plantation
Restaurant Pick: Shibui
Reviewed Sbibui: January 8th at 8:30 p.m.

Arriving at Shibui on Friday night with high expectations for ourselves an our friends, we were greeted with a parking lot completely full of cars and absolutely nowhere to park. The front entrance to the restaurant was absolutely packed and there was almost nowhere to stand, let alone sit. It was obvious that this place, while out in the middle of nowhere and seemingly out of sight, was certainly not out of mind, the initial wait for the table, even with reservations, was about 45 minutes - luckily the hostesses were very gracious and served us drinks outside while waiting, using only my name off the reservation as a way managing the requests.

After being seated upstairs at a small, intimate table on tatami mats, we began the meal with four appetizers and a bottle of Japanese sake’ including baby octopus, beef gyoza, shrimp and vegetable tempura and beef shish-kebabs. The portions were ample and the food well-presented, making it appealing and adequate for sharing. The sake was properly chilled and poured in sake glasses, whetting the appetite and preparing us for the delicacies to come. While there wasn’t any toro or ankimo available in the restaurant, the sashimi menu was wide, varied and made perfectly. I enjoyed salmon, tuna,, avocado, asparagus, uni and crab sashimi, while also sampling the yakitori and two rolls” Louisiana and Dragon, I think that the Louisiana roll is remarkable and has just the right zip with spicy crab and has a great out-feel – making it just the right level of crunchiness and savory flavor that makes me not want to stop eating! For dessert. We tried the tempura ice cream, which was absolutely excellent, with a small hint of amaretto on the crust and a chocolate torte – which was an absolute star.

Service was good and I felt unhurried throughout the entire dining experience. Even though we were the last table to leave the restaurant, we enjoyed good service, a relatively relaxed atmosphere (taking into account the 100% capacity load and general business of a restaurant on a Friday night) and it made for a very enjoyable experience.

Name: Helena Tetzeli
Occupation: Attorney
Lives In: Miami
Restaurant Pick: Schnitzel
Reviewed Sbibui: January 10th at 7:00 p.m.

I don’t think I can really write a fair review of this restaurant as I do not eat sushi/sashimi. In fact, no one in my party did. We enjoyed our cooked dishes, especially the appetizers—really great gyoza especially. Several items we wanted to try we were told they were out of. Not only that, we were told they hadn’t had them for awhile, even though listed on the menu. We had a variety of cooked dishes—katsu and teriyaki for entrees. We thought all were good to decent, but a little bland, especially my katsu chicken. My Dad’s teriyaki tenderloin was delicious—cooked perfectly, tender and very good sauce.

Shibui is a good neighborhood Japanese restaurant. Very cozy, 70’s feel, with lots of exposed wood construction and a small loft are where you can eat on floor pillows.

Name: Joel Miron
Occupation: Interior Designer
Lives In: Ft. Lauderdale
Restaurant Pick: 3030 Ocean
Reviewed Shibui: January 15th at 7:00 p.m.

An incredibly long drive for a very mediocre meal. I would not recommend Shibui to anyone that I liked. The dishes were unattractive, unappetizing, and ordinary in flavor. It was clearly not worth the drive.

This was one the worst sushi meals that I have had in many years. It all started with the small crowded parking lot. I had to fight two other cars for an available parking space. When we entered the restaurant, the hostess asked for our name and seated us immediately, even though there were several other parties waiting. The server was extremely nice and friendly. We had our drinks in no time. A wine that my wife ordered was not available, so we all had sodas. We ordered several appetizers. The tuna sandwich was flavorful, but lacking in any condiments or originality. The spring rolls were small but tasty. The combo platter had two fried dishes that were a little over cooked and greasy. Two of the sushi rolls were the ‘Mexican roll’ and the ‘fried banana dessert.’ The “Mexican roll” was tuna with a huge pile of guacamole dumped on top. The dessert was soggy and overpowered with chocolate syrup.

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