Shibumi in Capitol Hill Offers Guests an Authentic Japanese Experience

He trained in classical French Cuisine under Chef Richard Price as well as in France, and was educated in Italian cooking in Italy. He also studied Japanese Kaiseki in New York, and has undergone both formal and informal study of cooking techniques in Japan. Now, at the apex of his career, Eric’s passion for Japanese cuisine has inspired the creation of Shibumi.

SAILLA TANOGUCHI, First Cook, was born in Chiba Prefecture, Japan. A world traveler since childhood, she began playing in the kitchen when she was three years old, inspired by her mother and godmother. As an adult, she moved back to Japan and spent three years at Fuji Mama’s, an established high-end restaurant in Tokyo, training in both service and restaurant management. It was during this time that she had her first exposure to artisan sake and shochu.

Upon returning to the United States, Sailla began her formal kitchen training with Japanese cuisine at Hanasano in Port Townsend, and continued to hone her skills in the high-paced environment at Blue Moose Café. After seven years of restaurant experience, Sailla cemented her commitment and enrolled in the culinary program at the Art Institute of Seattle. At Shibumi, Sailla draws upon her Japanese roots and experiences, as well as her extensive culinary background, to compose artful dishes that are a pleasure to behold as well as to eat.

SPENCER MONROE, Bar Manager, had his introduction to the world of classic cocktails on his 21st birthday, an experience that has influenced the course of his life immensely. After an extensive education in art and graphic design, he found that the office environment did not stimulate his creative side. Following his sincere passion for food and entertaining, Spencer returned to the restaurant industry and has dedicated the past five years of his life to the craft and art of tending bar. His background at Gordon & Biersch and Il Fornaio allowed him the opportunity to delve deeply into craft beer and Old World wines. At EET Bar, he gained valuable education in creating original and cohesive cocktail menus, crafting his own shrubs and infusions, and making use of fresh fruits and herbs.

At Shibumi, Spencer has continued his bar training by delving into Japanese craft beers, artisan sake, and shochu. His creativity is showcased in Shibumi’s house cocktail menu, which highlights shochu and award-winning Japanese whisky, as well as Japanese ingredients such as yuzu, Asian pear, and Japanese cucumber. He values and respects classic cocktail crafting techniques, and especially enjoys creating original cocktails tailored to match Shibumi’s elegant and delicate cuisine.

CHELSEA ROBINSON, Restaurant Manager, had her first restaurant experience while studying abroad in Japan, waitressing in her host father’s udon shop. Upon returning to the United States, she enrolled in culinary arts classes under a well-known local chef, where she began her formal training in both kitchen technique and restaurant management. Her appreciation for fine dining gained depth through work as the sous chef at the Rendevous Inn & Restaurant in Fort Bragg, California. She later returned to Japan for a total of five years, most recently as a Coordinator of International Relations with the JET Programme in Ishikawa Prefecture. There, she continued to hone her knowledge of Japanese cuisine, which she shared through her popular cooking blog aimed at other expatriates, and learned to enjoy sake and Japanese craft beers. She speaks Japanese fluently.

Before stepping into the role of manager, Chelsea began at Shibumi as a server and underwent intensive training in sake and shochu. She especially enjoys instructing her servers, and guiding guests through their meals She is inspired by the dedication of the kitchen team to cultivating an appreciation for simple, traditional Japanese food in Seattle.