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Urasawa
Category: Restaurants Japanese Japanese [Edit]
218 N Rodeo DrBeverly Hills, CA 90210
Neighborhood: Beverly Hills
(310) 247-8939
- Hours:
Tue-Sat 6 pm - 9 pm
- Good for Kids:
- No
- Accepts Credit Cards:
- Yes
- Parking:
- Valet
- Attire:
- Dressy
- Good for Groups:
- No
- Price Range:
-
$$$$
- Takes Reservations:
- Yes
- Delivery:
- No
- Take-out:
- No
- Waiter Service:
- Yes
- Outdoor Seating:
- No
- Wi-Fi:
- No
- Good For:
- Dinner
- Alcohol:
- Beer & Wine Only
- Noise Level:
- Quiet
- Ambience:
- Classy
- Has TV:
- No
- Caters:
- No
- Wheelchair Accessible:
- Yes
264 reviews for Urasawa
Review Highlights
"the foie gras shabu shabu and the hairy crab with uni."
(in 15 reviews)
"Hiro-san would love to share sake with you."
(in 74 reviews)
"seared toro: melt in your mouth good."
(in 18 reviews)
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264 reviews in English
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Review from Vickie Z.
San Francisco, CA
2/6/2012
Seriously, the dishes that Hiro san makes are orgasmic and the 500$ per person was TOTALLY worth it!
His food makes me wanna cry of joy (YES IT WAS THAT GOOD!)
At Urusawa I had the most incredibly creative japanese dishes of my life!
I want to go back! I will be back! -
Review from Alex S.
Beverly Hills, CA
2/4/2012
This place is amazing!
By far my favorite thing here is the the Toro...like Sushi Sushi the quality of fish here is unbelieveable and the pieces of fish melt in your mouth.
The blowfish...I have yet to try but if there was any place I would want to risk my life trying it would be this place... -
Review from Visvamitra L.
Pomona, CA
2/3/2012
Rare is it to find a food serving establishment that does it so intimately, with such impeccable service, passion, and knowledge.
Dining at Urasawa was a wonderful, dare I say, loving experience. Watching him clench each piece of nigiri before serving it as he intuitively felt it, thought about it, and confidently served it almost with a blessing in each piece was a beautiful thing.
I wish everyone had such passion in what they did. In this fast moving world where quantity is often valued over quality, this seems to be becoming a rarity.
Yes, it was expensive as hell. I expected that. I left fully contented.
Don't let Anthony Bourdain or those others who say that he serves A LOT, and nigiri is overloaded with giant pieces of fish...it is not. The portioning is perfect, arguably a bit light. Don't go in expecting to have to roll your way out, but you won't likely leave hungry either. The pacing is excellent.
I'd go back... -
Review from Derek M.
Santa Monica, CA
2/3/2012
After years of saying 'some day I'll go to Urasawa...' I finally got here!
Words will only point toward the greatness of this restaurant but none will match it entirely. In fact, the word 'restaurant' somehow doesn't even seem fully appropriate of what Urasawa is all about. Aside from the impeccable and perfect service, and the food that was lovingly prepared with the most attention to detail I've ever witnessed, I was wowed over the top by some of the surprises that I did not read about and that elevated my dining experience to the highest level possible.
I have nothing but gratitude and appreciation for our meal here, and my original sentiment has changed to 'some day I'll go BACK to Urasawa...' -
Review from Derrick C.
Pasadena, CA
1/29/2012
Although this is probably the most expensive dinner i have ever paid for ($350 a person for a 30 course 1-2 bite per course meal)...i can honestly say that it was def worth the hefty price...If you want authentic sushi and Japanese food...this is def the place to be. You will def have an experience you will never forget.
When you enter the restaurant you get a sense of comfort as you are greeted by your name. You are seated at a Sushi Bar where you cant help but notice the dedication and pride the person making your food has...Each and every item i was given was amazing and very very good....i would have to say my favorite was Seared Toro, Wagyu Tartare and Sashimi.
For those that like Sake, Wine and Champagne...they offer a wide selection and variety..however it is pretty pricey considering a big bottle of sake start off about 70 dollars and wine and champagne start off in the 130 dollar range. For those that dont wanna spend that much they do offer a small bottle which start off around the 20 dollar range but ur variety is pretty limited.
Will def come back one day -
Review from JENNIFER N.
Redondo Beach, CA
1/22/2012 3 Check-ins Here
I can honestly say that you will not experience the full meaning of sashimi if you haven't try Urasawa yet. Every single bite melts into your mouth. This is where I learned to eat Toro and Omaske.Oh, and the Salmon Belly.. Impeccable!!! I don't know what exactly they ordered, but there was about or over 30 courses of servings. But every bite SHALL NOT BE WASTE! lol
Let me eat my heart out, just don't show me the bill! All 3 times that I have been here is a great invitation from a friend's company's party, and all I can say is her company REALLY treats their employees and guests well! :-)
First, I know it's hard not to come here with extra high expectations, especially if you're spending about $300-$500 a person. Because everyone that does will definitely find something to complain about. (Mine? is the sashimi is too warm for me. Should be colder in temperature. But that's it.. lol)
It's a really small and simple restaurant that sits about 12 people . No walk in. Appointment is necessary! Located on the second floor of Rodeo Dr. I don't think I will have another opportunity to come here again by myself, but other then we all know that the fish are really fresh, Great presentations, AND you really got to know your sashimi to be worth the prices they charge for every bite you put in your mouth. :-) -
Review from Emma D.
Irvine, CA
2/1/2012
Wow.....what an experience!
When you think Beverly Hills, you think pretentious, extravagance, overpriced. Here, it's certainly expensive. But, it's the best dining experience, sushi experience in your life. Nothing can compare. It's just out of this world fabulous. I've been to Morimoto's and it's nothing compared to this place.
The sushi/sashimi is so fresh. It's what you often see on Travel network shows. I was never big on raw fish or sashimi prior to this experience. It really opened my eyes. The variety of sashimi and the way it can be served was amazing. It's incredible how a simple piece of raw fish can taste so divine!
Just don't fret over the bill. Just know that it was well worth it! -
Review from Brett N.
Tampa, FL
1/15/2012 2 photos
Why 5 stars? Because 6 wasn't an option.
--- --- ---
I have indicated in past reviews about individual items of food being the best I've ever had...but collectively, this entire meal was the G.O.A.T (Greatest Of All Time)
I left the decision making up to the chef- I asked them to impress me. I walked away not feeling slightly bad about my $88 bill.
I wish that I could give a more specific recap about my meal, but I am no connoisseur and don't exactly know what everything was on my plate.
What I do know is this, If you are a planning a trip to LA and have budgeted one expensive meal, THIS is the one. Every bite left me in complete shock and awe. -
Review from Peter K.
West Los Angeles, CA
1/5/2012
I've had a Yelp account since 2008 but haven't written a review, til now. I decided to reserve my first Yelp review for Urasawa because it was only the best dining experience I've ever had. I had this meal back in 2008 and since then no other restaurant has been able to usurp Urasawa's top spot on my personal list.
I don't consider myself to be a foodie since I can happily eat just about anything but I am quite the critic when it comes to sashimi/sushi. Simply put, the quality of the ingredients were of the highest freshness and were literally bursting with flavor juices. From what I can recall, Hiro-san mentioned that some of the vegetables were delivered directly from Okinawa. The presentation was flawless and certain of the courses were sprinkled with 23k gold flakes. The service was amazing and for the six hours I was there, I truly felt like a king.
To top off the experience, the owner (can't remember his name) of Cyrus in Sonoma and Josiah, the owner of Melisse in Santa Monica, dined next to us. On my way out, Josiah gave me his business card and told me to stop by and that he'd take care of me. Wonder if that offer is still on the table? :p
I understand Urasawa comes with a hefty price tag but dining at Urasawa is one of those unique experiences I highly recommend any true sushi lover should try at least once.
Food: 5/5 stars
Service: 5/5 stars
Presentation: 5/5 stars
Parking: ValetListed in: Top Restaurants
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Review from Hardeep S.
PORTER RANCH, CA
1/31/2012
The first time I went to Urasawa, I was actually upset that my uncle wanted to spend that much money on food just for my birthday. After my first experience, my uncle and I have made it a tradition to take each other on our birthdays. And that's exactly what you get when you go there, its not just food, its an EXPERIENCE. An experience you will never forget and you will want more than once. If you can swing the bill, I say you should try it at least once. I won't even go into describing specific dishes, that you should just find out for yourself.
I've never tried his master's cuisine (Masa in New York), however, a lot of people who have been to both tell me that Urasawa has definitely surpassed him in every way. No disrespect meant towards the master, but that's just the way it is. -
Review from Helen P.
Sherman Oaks, CA
12/17/2011 10 photos
This place is for people who have ALOT of money and for people who loves straight up sushi without garnishes. You have to try it once in your lifetime because it is such a unique dining experience and you can tell others, that you've been here ;)
I don't have a huge stomach so I couldn't finish my omakase but they still charged me the full $500. So finish your omakase!!!! I like light garnishes on my sushi, like sea salt, lemon, ginger, or yuzu. You will not find any of these on any sushi. But you will be served the freshest sushi and you can really taste the freshness of the raw fish.
I probably won't go here again. I've tried it. I don't think I can justify the cost at $500/pp. But definitely a place to try once in your lifetime.
For now, I will remain loyal to my favorite sushi restaurant in the LA, Asanebo. -
Review from Diane C.
Irvine, CA
1/26/2012
Thank god this place deserved a 5 start rating because if it didn't, then I'd be super disappointed since I spent 600 buckaroos on a sushi omakase meal! I had a fantastic experience and Urasawa San is an awesome guy! He was very friendly and most importantly attentive. I guess he better be attentive since his guests are spending butt loads of money on a meal. I went with 5 other people and we all had a fantastic meal unrushed.
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Review from Judy H.
Oh urasawa ... The holy grail of LA dining. Tucked away in the cobblestone lined street of rodeo drive, this little establishment is like a hidden gem. With only a simple little plaque indicating that the restaurant is located on the second floor. Once you begin your ascend in the lift the anticipation begins to build, the elevator doors open and you encounter a little small entry way, not really sure what the next step to take is. Once walking through the curtained entry way, a hostess greets you and knows exactly who you are! Addresses you by your name and seats you along a 10 seat sushi bar.
As our meal began, my boyfriend and I felt like the dining experience was quite intimate, as if we were being treated like family, which is a very unexpected sensation to feel at a high end restaurant. Then we realized that on this particular evening that we chose to dine at the restaurant, Hiro Sans family was in town and seated just at the opposite end of the bar. The presence of Hiro sans family is what made the experience so casual and warm.
On the other hand the food was anything but casual. As our first dish of the evening was being prepared, we observed the sous chef carefully place each strand of hairy crab into place. Most dishes were beyond exceptional as expected, but there were a few that stood out.
We had hairy crab served in the shell with brains, meat, and uni! Sooooo delicious. The next amazing dish was the shabu shabu. Not your typical bland shabu shabu of course, but foie gras and cod melt shabu shabu. Asking the waiter what cod melt was ... He kindly preceded ... "umm ... Umm ... Well ... How do I put this ... It's cod sperm sac" and smiles. There's a first time for everything and I just have to say the cod melt was to die for, incredibly creamy and decadent. The foie gras was also different in that the fact that it was cooked shabu shabu style, the texture was amazingly light.
These were the two best dishes of the night that really stood out. There were a lot more that also stood out, but these two dishes just shined.
At the end of the meal we had the most decadent ice cream of our lives. Sesame ice cream covered in slices of truffle. Amazing.
As if all of the dishes didn't taste amazing already, some were adorned with ... Gold , truffles, and caviar.
Towards the end of the meal I got so full that I thought I might actually throw up!
Everything about the meal and it's execution was artistry at its best. Everyone will proceed to ask if the meal was worth the price tag and my only response is that whether or not it's worth it is relative and it's definitely an experience you should have at least once and enjoy the experience regardless of the price tag. Until next time ... :)Listed in: Love Love Sushi
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Review from J C.
San Francisco, CA
12/6/2011
What a meal -- eight exquisitely prepared (and mouth-watering) appetizer courses followed by some of the best sushi I've ever had, right up there with Sushi-dai in Tokyo. Except this was 10x more expensive.
Three of the courses were garnished with 23k gold flakes which I thought was a little over-the-top. Our bill for two including a small bottle of sake and tip was more than a grand.
Still, the food was A-M-A-Z-I-N-G and so was the service. Five stars. -
Review from Rod U.
10/29/2011
The only two Michelin Star Japanese restaurant in the US. Does it live up to the prestigious honor? Absolutely. Is it for everyone? Absolutely NOT.
Urasawa is a dining experience. You must fully immerse yourself to enjoy it. This is not a place to meet up with old friends, not a place to talk business, not a place for a romantic evening. Dare I say, you should consider dining alone.
From the moment you walk in, you are transported into the mind of the chef. The ambiance, minimalist and peaceful. The service transparent. Drinks are refilled, plates removed almost magically without intrusion. Everything focuses on the chef and the food he prepares.
The meal is kaiseki. There is no menu. I will not bother discussing particular items since they may not be a part of your meal when you try the restaurant. Suffice it to say, the ingredients are fresh and of the highest quality.
The food has been westernized. No strange ingredients disguised as "Asian delicacies". There is good use of luxury western ingredients (foie and caviar) that blends harmoniously with the Japanese ingredients. The progression of courses is perfect. Bold flavors give way to the subtle and delicate; warm dishes to cool dishes. Presentation is paramount.
The price is in line with Michelin stared restaurants. Expect to drop $500 per person. There is a limited selection of outstanding sake but if its not for you, Champagne (especially a current vintage Salon) pairs beautifully with the food. There is a $50 per bottle corkage fee and its customary to share your drink with the chef.
In my opinion, serious foodies should experience Urasawa only ONCE. Let it leave its imprint on your mind and on your palate then move on.
Note: Before I am labeled as a food snob, let me be clear, restaurants like Urasawa showcase how incredible food can be but ultimately my best food memories have always been when I'm with great company. I still remember that late nite at In-N-Out Vegas near ...but that's for another review.Listed in: Hard Core LA Poker Grinding
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Review from John O.
11/29/2011
Nothing to add here that hasn't been said already. Outstanding in every respect. Food, service and setting. The whole experience is completely zen-like. Hiro-san is a gracious host and perfect guide through the wonders of a special Japanese meal where the flavors, textures and presentations will leave you in awe.
Insanely expensive - if that doesn't bother you, definitely go and come back often. -
Review from George L.
The man with the knife behind the counter demands perfection in every aspect of his restaurant. Food preparation, service, even equipment cleaning. Every action has a purpose, every seemingly insignificant detail is accorded the respect necessary to enhance your dining experience. A glass of water left unfilled for too long elicited a glare at the waitress from the man. It was mesmerizing to watch him at his craft, with hard and calloused fingers, undoubtedly honed through years and years of blood, sweat, and tears.
Out of George L's Top 10 Best Bites Evarrrr, 4 of them occurred here: the toro, fatty salmon, white truffle/salmon roe 'pudding', and the seared tuna collar. This last bite I'll remember until the day I die. Once in your life you must try this one; its just an indescribable taste. Through out the meal, the man included an obscene amount of uni; I was in sea urchin gonad heaven. The flecks of gold were a nice touch as well, but not needed in my opinion. The food can stand on its own two feet...or fins.
Best meal of my life? Fo sho. Once in a lifetime? Most definitely since I'm not sure any meal is worth the price we paid. But in the end, words are just wind (Ser Davos) and I'm sure I'll find myself seated at the counter again, watching the man with the magic hands. -
Review from Veronica S.
Fremont, CA
11/11/2011 1 Check-in Here
There's not much else I can add to the plethora of reviews that Urasawa has already received, except that Hiro-san really does have magic hands and he'll serve up some of the most unique selection of sushi fish you shall ever find...
Hiro-San also loves elegant garnishes - you'll find plenty of gold to go around, sprinkled among your dishes!
Go with an open mind, plenty of time to spare (3-4 hour meal), an appetite, and...a big fat wallet! Expect to pay $350-per-person (pre-drink/tax/tip), meaning it'll come to high $500s/person unless you go wild on the amazing Sake list..which... will bring you above that. -
Review from Stan L.
1/3/2012
prior to eating at urasawa.. the best meal of my life was at alinea in chicago.. lets just say this meal at urasawa surpasses that meal.. i love sushi.. and the sushi they serve here absolutely melts in your mouth.. additionally.. the other courses are ridiculously over the top extravagant and delicious.. i won't go into detail about each dish as what you're gonna get is different from what i had.. but one of the best things my brother and i had was the chawanmushi.. which was a steamed egg custard with crab from hokkaido.. this was topped with shaved white truffles.. then topped with uni.. then top with gold.. another really memorable dish was the shabu shabu.. we had fresh spiny lobster (killed right in front of us) with a giant piece of foie gros.. this was in broth that contained cod sperm sacs which were umm.. creamy..
overall... this place is for foodies who love japanese food.. it's extremely pricy.. but it's a meal you will remember for a long long time.. -
Review from Valerie A.
Beverly Hills, CA
10/3/2011
The best sushi in all of Beverly Hills and i've been to all of the top places this place is creme de la creme. I eat here twice a month just because I love it so much and Hiro-san how can you not love him. The ingredients are flown in from japan and Spain so its all amazing. The dishes are art, great service, beautiful setting, beautiful ingredients soo perfect every time. How can a place be perfect every time because it's Urasawa=perfection.
mochi with 24 caret gold
shiso leaf wrapped apricot
chawanmushi with shirako
Shabu Shabu course w/ foie gras
osechi-ryori- exotic vegetable course w/salted fish
Hokkaido hairy crab
uni nigiri
unagi
sesame gelato w/ truffles w/gold
the dessert box
When you get asked how often do you eat gold in your food? you can say oh 2-3 times a month. Kaiseki starts at $350 just letting you know.
And if you cant afford to eat here I feel really sorry for you.
Our bill averages out to $1800 but thats for 2-3 people once we had 4 guests and it came out to $2400 I have no idea how but sooo worth it.
You will not be disappointed and if you are you have no idea what real quality is. -
Review from Michael t.
Escondido, CA
11/16/2011
I find that the people at Urasawa are very talented and have a wonderful ability to serve up great sushi! I don't really know Hiro-san, but what I can say about him is that he was made to create great sushi. Using the freshest fish and the ingredients, though similar to other locations, somehow seems delectably different from anything I've tasted.
I've always believed that anyone cooking sushi should have a true appreciation for presentation. This is Hiro-san. You can tell he loves what he does and what he does is awesome!
One thing I did find was that it was pricey, but you get what you pay for... at least here you do. I'm not too much of a drinker but my freinds had some sake which really rounded out the meal.
Lots to choose from and I give this place a two thumbs up! :) -
Review from vivian l.
Santa Monica, CA
1/23/2012
great food and great service. went for dinner on saturday and had really high expectations since i brainwashed myself by reading yelp reviews on urasawa for months. i still think its a tad pricey but i loved the experience. one of the sushi men had to leave midcourse for a family emergency so they were down a man. which meant the courses took longer to come out. so since our meal was extended longer, we had more time to digest, and we actually left a little hungry:( the one super GANGSTA part was that a couple walked in off the street without a reservations (they confirm your name as you walk in, but the couple must not have heard and just said, "yes") and the staff (politely) kicked them out! it was awesome!! super GANGSTA!! i kinda felt bad for them... but not really. mwahhahahaha
we didnt get the try the sesame ice cream, i guess that was out of rotation that night. sad about that. but my favorite dish was the hairy crab brains, yummy! -
Review from Vicki C.
8/22/2011 1 Check-in Here
Don't have to go over the menu, there are plenty of reviews on that.
All in all, a very special experience. You are essentially paying for the amazing food (which is flown in 3-4 times a week!) and the 3.5 hour show.
I would recommend trying to come to one of the earlier seatings, because it'll give you an opportunity to chat with Hiro-san and get a private show. There are only 10 or so bar seats, and you definitely want to be at one of those. There are 4 seats a separate, which gives you a little privacy, but that's not why you're there!
Expect to shell out at least $500 per person (even if you don't get the pairings). In the off chance you are not full (which would be shocking, I was ready to explode midway through), I've heard you can ask for more sushi/sashimi.
Honestly, probably won't be back (at least not on my own dime), but it's an LA experience a sushi-lover should try at least once.
I think there is valet, but you can park at one of those Beverly Hills lots for a flat rate after 6pm. We were able to find street parking (free after 6pm!). -
Review from bing c.
Los Angeles, CA
7/11/2011
I'm debating dropping this to 4 stars because this place is UNGODLY EXPENSIVE. I don't think you can go to a more expensive place to eat in California. So I'm tempted to give it 4 stars because it's seriously prohibitively expensive. You're looking at about $500/person after tip and tax, no drinks ($375/person pretax, tip). But I'm going to give it 5 stars anyways.
First things first. This place is hard to find. You go to the end of a plaza in Beverly Hills and there's a small elevator with a sign that says "Urasawa 2nd Floor".
The decor is very simple, modern, with a Japanese flair. There's seats for 9 people around a sushi bar and a small booth for 2. The table is made of cypress and it feels incredibly good to the touch. It's unfinished and they sand it down EVERY DAY. I couldn't stop touching the table.
The service was excellent. Two Japanese ladies stand behind you. If you need to use the bathroom outside the restaurant they'll hurry in front of you to open the door to the restaurant. They'll wipe down the table in front of you between each major course. They'll refill your water and other drinks or top off your alcohol. The chefs, Hiro-san (Urasawa) and his assisant Ken-san are very friendly and they work right in front of your eyes.
We got Kimura sake and it was the best sake I've had (admittedly, I haven't had much expensive sake). It's also disgustingly expensive though (see a trend here?).
Summer vegetables in a shot glass. This was interesting. It was a gelatinous concoction with vegetables and other things inside that you just "shoot" down. I was worried some of it would stay in the shot glass but it just slipped right down. It was very different than anything I've had before and quite tasty.
Seared toro wrapped around monkfish liver in a yuzu sauce topped with caviar. Very tasty. I never knew how tasty monkfish liver was until I had it for the first time at Sushi Murasaki in Santa Ana. I've been a fan ever since.
Sesame tofu. It was topped witha little wasabi (real stuff, not green horseradish), gold and it was stuffed lightly with uni. Very tasty.
Sashimi. This came on a carved ice block. Beautiful but honestly, i think it's a waste for just that one dish. It came with Toro, Kanpachi, and Uni. Uni (sea urchin roe) is something I hated when I first had it but started to like. It really depends on the quality of the uni and the uni Urasawa serves is excellent. All three were delicious.
Chawanmushi. This was steamed egg with japanese mountain potatoes topped by truffles, caviar, and gold. Very delicious but feels a little to extravagant.
Squid tempura. The squid was very tender.
Abalone, Shrimp, and Scallop in a tama-miso sauce. The tama miso sauce was Kyoto miso, egg yolk, and sweet sake I think. It was tasty, especially the scallop.
Shabu shabu. Foie gras, eel, and red snapper. The server prepares everything for you. The foie gras is amazing even though I normally don't eat it because I feel guilty about the whole animal torture thing. After they cook the 3 things, they remove everything and then bring you back the "pot" portion for you to drink the soup which is very flavorful because of the foie gras.
Nigiri sushi. I'm not going to bother telling you everything they served. But you're supposed to eat it within 10 seconds to maintain the warmth of the rice. They give you candied ginger to cleanse your palate between sushi pieces if you choose. We got 14 different pieces, followed by the maki roll (next), the prawn, and then one more.
Maki roll. Chuutoro, takuan. Tasty and the takuan gave it a little more crunch and flavor.
Prawn. Ken-san took out a large prawn that was still obviously alive. He let it sit there for a bit then ripped the head off, deshelled, deveined, and slathered soy sauce on it and had it on our plates in like 10 seconds. Honestly... I didn't like it too much. Not really a huge fan of raw prawn, but it was incredibly fresh!
Tamago. This tamago was really different than the ones I've had. It was pretty much cake-like. The texture was very interesting and it was very sweet.
Peach Jelly w/ Goji berries. Good, but not amazing IMO.
Ice cream and Matcha tea. Another extravagant dish. Sesame ice cream covered with truffles, a little red bean and gold. Very good.
Hoji cha at the end.
Everything was quite tasty. Service was awesome. Decor was awesome. Only problem is this place gives a new meaning to the term "expensive meal". -
Review from Tina K.
Los Angeles, CA
6/15/2011
Considering the location, the ingredients, and the amount of prep work that Urasawa does to make his dishes look so beautiful, $375 pre-tax & tip (yup the prices went up again) isn't overly outrageous. But is it the finest Sushi place in the world? Or even in LA? Me thinks not!
I can't call myself a Washoku (Japanese food) expert, but I do love Sushi and have gotten myself into debt flying to Japan to taste Sushi at the source. And having experienced both the 3star Michelins (Mizutani, etc.) and the "wait-for-an-hour" Tsukiji shacks, I came to appreciate that any good Sushi restaurant, regardless of its price range, puts an excruciating amount of emphasis on the basics. Good rice, fresh ingredients, perfect slices, balanced seasoning, etc.
But when it comes to the emphasis on the basics, Urasawa really under performs.
First, the sushi rice was too mushy, showing lack of care in the most fundamental ingredient of Sushi. Additionally, there wasn't enough vinegary kick and often times, the fish to rice ratio was way off. For example, 3 pieces of Uni on top of a small ball of tasteless rice does not make it "awesome Sushi." It's called overkill, since any Neta (topping) is supposed to complement the rice, not overpower it.
Second, I was severely disappointed with the Anago! They say in Japan that you can judge a Sushi chef's basic skills with his Anago, because it requires cooking, as opposed to just serving raw. I was looking forward to really fluffy, melt in your mouth anago that I had at Mizutani in Tokyo, but it really just tasted like overcooked unagi. FAIL! This was one of the worst Anago I've had in LA!
Third, I couldn't help but notice a nasty after-taste of LA tap in the Mirugai. If you are a perfectionist, use purified water in all elements of prep, including the rinsing/soaking stage. That's what it means to put an emphasis on the basics!
The cooked dishes were palatable, but there were no depths in the dishes. There was not a single dish that I really enjoyed. I mean they weren't bad but definitely not exceptional. He didn't really bring out the umami of the dishes. Dishes can be so satisfying if you know how to utilize good dashi or ingredients, without really having to heavily season them. It's really all about the subtle flavors in the dishes.
For instance, the foie gras shabu shabu was interesting and unique but nothing spectacular. I honestly prefer pan-seard foie gras much much better (for the texture and the flavor ). I guess I am just not into cooking a blob of fat in lukewarm broth. And I didn't really enjoy the shabu shabu soup, because the oil that came out of the foie gras gave the soup this oily film that I didn't appreciate in a soup. Foie gras or any kind of liver will not give you any dashi! It will not add any flavor to the broth! (A good chef will tell you that). The shabu shabu broth with just konbu dashi is not to be drunk as soup, because it is simply too light. (it's really used to enhance the flavor of your meat)
Additionally, summer truffles reappeared in too many dishes. Once or twice was fine, but throwing them in dish after dish, and then using them again in the dessert, made him a one-trick pony.
The overall experience was too gimicky, imho. I understand that he was trying to provide a great experience for his customers, but it really didn't do it for me. Don't get me wrong, he did put a lot of efforts into making his dishes look beautiful, which is also an important aspect of Japanese cuisine. However, I think that if Urasawa-san really believes in providing his customers the best dining experience, his focus really shouldn't just be on wowing customers by the presentation or by expensive ingredients like truffles, caviars, and foie gras, he really needs to spend more time in creating dishes that taste as good as the presentation. At the end of the day, Kaiseiki is not just about the presentation. -
Review from Rodzilla G.
San Diego, CA
8/13/2011
Full Story with pictures on my site
I got pulled over on the way home. Tired, distracted, food coma - there was no excuse, I found myself flying down an empty I-5 just trying to make it to my bed. Of course, nothing makes you quite as alert as flashing lights in the rear view. I knew I was going fast, I didn't know I passed an officer at 85+. To make matters worse, my registration was nowhere to be found. After the standard questioning, I knew I was done for.
"Okay Mr. Gibbs, I'm going to call this in - find your registration."
As he walked back to his car, I began to recount the evening in full. The food, the people, the all around amazing experience. I couldn't help but ask myself if the night had been ruined...not even close. -
Review from Monsieur I.
Los Angeles, CA
6/14/2011
Monsieur Know-It-All here. I was about to start bragging about my recent visit to one of the most expensive restaurants in LA. However, I just read a review by a food blogger who sounded a bit like an ass by writing "This was actually my fourth visit to Urasawa" as his very first sentence.
To avoid being labeled as pretentious prick #2, I'll try to talk about this restaurant instead of myself eating at this restaurant...but it'll be hard. There are already enough write-ups, photos, and anecdotes (Janet Jackson walked out after Chef Hiro snubbed her request for a spider roll) by bloggers and professionals. So, I'll attempt to tell you what even the LA Times and Michelin Guide failed to articulate: why a bill averaging $500 per person is a bargain of a lifetime.
First, given there are only 9 seats in this restaurant, the odds are high that you'll get to sit in the chair where a world famous person like Janet Jackson once sat for 15 minutes.
What, that was too weak? OK, here's another reason for you: for $500, you can buy many things...like a nice sporty exhaust for your car. However, no one wants to hear you talk about your muffler at some cocktail party. After experiencing Urasawa, you'll be able to tell an audience of admiring ladies that you ate chawanmushi (warm egg custard) topped with black truffles, caviar, and 26 carat gold. You can describe how you ate shabu shabu not with US prime beef, not with Kobe beef, but with fois gras...and how succulent it is semi-raw. This story will be good even decades from now when you're an old man at the retirement home trying to hit on the nurses.
Still not persuasive enough? Then think of it this way: flying to Tokyo in search for an equally sublime meal is going to cost you much more than $500, Thanks to a combination of modern refrigeration, FedEx, and immigration, most of the ingredients here (e.g. toro from Spain; Spanish mackerel from Japan) and Chef Hiro himself (from Tokyo) have travelled thousands of miles over treacherous oceans to tickle your culinary senses for three hours. In essence, you'll be treated to a meal more exotic and exquisite than what the King of France or Emperor of China ever had access to. I'm aware you don't own a castle or get to sleep with concubines, but that's not the damn point.
Truthfully, it's not easy to rationalize such an expensive meal especially when, on a serious level, there are people in our world who struggle daily for food. That's why, in the end, you'll have to make a decision based on passion. Do it if it's within your budget. Do so before Chef Hiro retires. For $500, he'll unlock the gates to culinary Nirvana so you won't live the rest of your life thinking that spider rolls are the bomb. -
Review from Jiro K.
Los Angeles, CA
6/4/2011
To me, it was a very LA experience. Basically, Urasawa focuses more on the presentation (everything was beautifully presented) and the ingredients (all of his ingredients are super-fresh and pricey), and less on basic preparation skills. A lot of flash, but no real depth.
What do I mean by basic preparation skills?
For example, any sushi enthusiast knows (or should know) that the basic ingredient of sushi is the rice. Sushi rice should be warm, retain a slightly hard texture, have a vinegary kick, and fall apart only when it enters your mouth (as defined by Sukiyabashi Jiro, top sushi restaurant in Ginza, Tokyo). Urasawa's rice was unfortunately a mushy mess. Yes, they serve the Sushi Rice warm, but the texture was terribly inconsistent and unpleasant. The rice also had no kick to it, and in most cases, was overpowered by the neta, or fish.
I think if Urasawa focuses a bit more on getting the basics right, he can totally take his restaurant to the next level. He definitely has the talent. -
Review from Tara S.
Beverly Hills, CA
8/30/2011
Urasawa is truly an EXPERIENCE.
The menu is of the highest quality, with the most superb, artful, and detailed presentation. You are treated like royalty at the sushi bar, with a personalized experience and two waiters placing and cleaning your food promptly.
Hiro-San and Ken-San are both delightful. You can definitely taste and feel that you are experiencing something really special. (Truffels in dessert.... enough said) -
Review from Grace J.
South Pasadena, CA
9/7/2011
My #1 top dining experience in LA. It's definitely the best place to have omakase outside of Japan!! I'm obsessed with sushi/sashimi and have been known to fly to Japan just to eat at Tsukiji fish market!! :)
Hiro-san is really such a sweet and observant person. He really tried to make the dinner experience as perfect as possible!
Some highlights of the meal were the toro, the kobe beef, foie gras shabu, and the sushi with grated yuzu.
Since there is only one seating per seat a night, you are never rushed and truly feel catered to. I'd come here time and time again if I could afford the price tag! -
Review from Yvonne S.
Irvine, CA
11/29/2011
We went to Urasawa last Saturday to celebrate our anniversary. Upon entering the restaurant, we feel like we've been transported to Japan. The place looked inviting, clean and simple (but in a very elegant way). We absolutely love the sushi bar table. I've read on a blog somewhere that the chef sands the table everyday. We were very impressed. If the chef puts this much attention on his sushi table, imagine the attention he puts on his food!
The entire meal and experience was just simply amazing. Every detail of each dish is so carefully thought out and well executed. We were lucky enough to have Chef Hiro prepare our meal and I enjoyed watching him work. It just enhances the entire dining experience when the person who is preparing your food puts so much thought and heart into making your meal enjoyable.
Yes, it is expensive but so totally worth it. The quality of the food and the entire experience was worth every dollar spent. My husband and I have been to places where we spent the same amount of money and feel completely jipped. But not at Urasawa. The meal was very memorable and extremely delicious. Thank you Chef for such an amazing time. -
Review from Rita A.
Del Mar, CA
10/2/2011
OK, we just dined here recently and if you think the $2,500 check for 3 is not worth every penny, then do not go to Japan and chose a top-end dining experience.... EVER! Because you don't get it. This was a meal to die for, and essentially impossible to find anywhere else in the US. I am always on the quest for the finest sushi and japanese food -I've even eaten my way through Japan. URWASA passes for the finest sushi/japanese experience we've had in the states only second behind a kaseki restaurant we ate at in Tokyo.
The restaurant has very few seats that you feel honored to be there (the seat does come at a hefty price!) Did you know that only two chefs in the United States are licensed to serve Fugu (blowfish)? Urasawa is one of them. One of the few Stateside chefs licensed to serve authentic blowfish, the textural wonder may be served first as sashimi and later delicately battered. Imagine Shabu Shabu with live shrimp that becomes shashimi before your very eyes.
Urasawa is a once-in-a-lifetime sushi experience with exotic fish, pure gold adornments and a price tag to match. Chef Hiroyuki Urasawa, former Ginza Sushiko apprentice, serves double-digit omakase courses of exceptionally fresh seasonal fish. Enchantment begins early with, say, a silky rich sesame-seed tofu topped with beluga caviar and 24-karat gold flakes. A melt-in-your-mouth sashimi platter is served on an artfully carved ice block, followed by a succession of colorful nigiri. Kobe beef (the real kind from Japan) is grilled tataki-style and presented with creamy wasabi and homemade miso-based sea salt accompaniments. The restaurant's menu changes often so there's no certainty that what I ate is what you will. What I do know is that whatever Urasawa will make will be wonderful. Bring your tastebuds! The one problem we had with this place is that they took foreverrr to serve, but it is well worth the wait.
I would like to add that Urasawa's approach is different. You cannot compare the cuisine's. To give this restaurant a one star rating basically says much more about the reviewer than the food and the experience. Yes, it is expensive, but you get what you pay for.... That is if you understand what you get. Uraswa does not compete with Nobu. They are as different as Japanese and Chilean kitchens might be. Yes they serve primarily seafood, but that is where the similarity ends. Bottom line, go to Urasawa if you love Japanese cuisine (and can afford it.) End of story. -
Review from Mai han V.
Huntington Beach, CA
1/8/2012
My husband and I are not sure why this restaurant was not given THREE Michelin stars. Exceptional dining experience in all aspects. They seat you promptly, attentive and pleasant customer service, and exquisite and beautifully presented food. This is a dining experience you'll never forget!
-
Review from jo jo j.
Torrance, CA
7/17/2011
AMAZING!!!
WORTH EVERY PENNY!! (about 50,000 per person)
shabu shabu with foie gras, scallop, kobe beef and lobster may be the best thing ive ever eaten
LOVE how they grate fresh yuzu zest on so many of their dishes -
Review from John C.
Torrance, CA
1/2/2012
Went here last year around November. This is an experience of a life time. I would suggest you go once in your life time. Hurry before the price goes up again. You get 33 little courses. I lost count. The first 10 to 12 courses were unique and can't find too many places. Top notch sushi, service and ambiance. Beware of drinking too much water. The wait staff is so attentive that every time I took a sip of my water it was refilled. Then we find out we drank 8 bottles of water at $15 a bottle.
-
Review from Tiffany B.
Los Angeles, CA
6/3/2011 47 photos
Best sushi I've ever had in my life. Now I need to go to Japan to compensate because every other sushi restaurant is subpar & tastes like the to-go sushi from your local grocery store.
Service:
Amazing.
Prices:
I'm sure you know this place isn't cheap by now.
Food:
Amazing. So incredibly original. Could do without the gold flakes, but otherwise, simply amazing. Freshest everything, ever. I am constantly craving their seared Toro in ponzu sauce. Need more uni in my life.
It's kind of all you can eat in the sense that they'll stop cutting you sushi when you tell them to. Don't eat anything all day & stuff your stomach to get your money's worth.
Environment:
Small restaurant that was quite ambient. Such an amazing experience. The chefs were so cute.
If you have cash to blow along with 3 hours & a high-class palette, this place is a must. -
Review from Jun A.
Los Angeles, CA
11/11/2011
Nice service nice taste.
Here is my favorite restaurant. -
Review from Paul P.
Los Angeles, CA
4/13/2011 3 Check-ins Here
Truly a food experience. Hiro-san is an artist.
Quick Summary -
It's well worth the money since it's really dinner and a show. Watching Hiro-san work is mesmerizing. The level of detail, the care, the precision, it's all a shining example of why everything here is the best.
The Food -
The courses are a great blend of original creations and traditional sushi with presentation and execution being excellent all around. If you're not a sushi lover, you might want to try out omakase at other great places like Sushi Zo, Sasabune, Nobu, etc.. first before coming here. This really isn't the place to pop your sushi cherry. My favorite part of the dinner was the sushi selection. He hand makes each portion and asks that you eat it within 10 seconds of it being placed on your plate. The selections were all heavenly. Everything is incredibly fresh, every ingredient has a purpose. Also, his signature dish (monkfish liver wrapped in toro, banded with turnip, topped with caviar, sitting in yuzu) is pretty amazing. Make sure you show up with ample stomach space. After a certain point I started eating my date's portions when she got full :-)
The Social Aspect -
When you come here, it's more about the food and the process rather than you catching up with your date on the day's events. We were the 2nd couple to show up and it was nearly pin drop quiet. Don't be intimidated, Hiro-san has a terrific sense of humor and makes time to chat with you and get everyone's name. I asked him for his best bottle of sake, and he asked me if I was sure, to which I responded "of course!". He then told me it was $6000. I'm sure my facial expression was comical because both Hiro-san and Ken-san start cracking up and laughing. Needless to say it was not a $6000 bottle :-) Also, make sure that when you do order alcohol that you ask your server to pour Hiro-san and Ken-san a drink as well.
Logistical Information -
It's hard to tell via google maps but the place is actually in the little plaza on Rodeo. There's a parking structure entrance is on the side and it's valet. You then take the elevator up to the 2nd floor (there are signs) and you walk past the bathrooms and voila, the door magically slides open and the food orgy begins!
Other Fun Info -
I dropped my napkin. I swear that before I had picked it up and replaced it on my lap, Hiro-san had already had one of his servers bring me a new one.
If you have the means, you must try this place at least once. It's definitely a memorable 3 to 4 hour meal. -
Review from Paul L.
Irvine, CA
8/17/2011
My wife and I have mixed feelings about Urasawa. Many of the dishes were creative with excellent ingredients. We enjoyed those. The part we did not like and thought was a major flaw was actually the sushi itself. The rice was wrong. It kept falling off. A few of our sushi fell apart when picked up. This shouldn't happen especially for high end sushi. At one point, Hiro tells one of the diners to stop talking to him because 'it's very difficult to make a sushi' and he needed to concentrate. Have you ever seen or heard this from a sushi chef?
Furthermore, we thought the way he cut the fishes was nothing special (though the ingredients were top notch). Also, Hiro will tell you to eat within 10 seconds, but he'd cut the fish (multiple slices for the group of us) a minute a go. So to me that's just a gimmick.
We compare Urasawa to a girl that you really want to like: She's gorgeous, with great credentials and athletic but once she opens her mouth you are shocked and thus turned off. -
Review from W L.
Los Angeles, CA
Is Urasawa moving to 1100 Wilshire? There's word that he bought property there, along w/Terrence Howard.
Last night we ate enough gold to pan for it today.
Michelin had suspended guides for Los Angeles (and Las Vegas) since 2008 and may resume at the earliest in 2013. Urasawa had been awarded 2 Michelin stars. The other 2-star restaurant we've ate at was Providence but no gold to dig up from that meal.
Back to Urasawa, there's also real gold in the wall papers of the restaurant - be sure to walk up to the green colored walls http://www.yelp.com/bi... and also the golden sand colored walls to take a look at the fine workmanship. Hiro-san flew in professionals from Japan just to renovate the restaurant last year.
The counter made from cypress that 9 lucky patrons sit at is sanded every day, by really fine sandpaper, of course. http://www.yelp.com/bi... Between each course, the waitress or waiter in wooden Geta sandals will wipe the area in front of you.
If you so happen to go to the restroom (located outside the 2nd floor restaurant) during the 4-4.5 hour meal, your table setting, napkin and chair will be reset. I dropped my napkin once and I was given a fresh one. Your water/sake/champagne glasses are always full. Service here is impeccable.
Some people might be willing to fight to sit in front of Hiro-san but your place is decided upon reservation. By the way, if you miss your reservation or don't give a 24-hour notice, you will be charged $150. There's only one seating each night and although they prefer that you come at 6pm, they are OK with 7pm or 8pm. Last seating is 8pm because the meal takes about 4 hours.
We were seated directly in front of Ken-san, who is from Shizuoka. Watching him work with his knives, chopsticks, zester/brush, tweezer and the grill was so entertaining that Nacho and I barely exchanged words until at the very end after we were done with the meal. The huge ice block you see between the chefs is made in-house and the aerodynamics of the ice block keeps the fish cold and moist, and keeps Ken-san cool on a hot summer day or shivering on a cold winter night.
Hiro-san talked to us a bit and made us feel comfortable by sharing a bit about himself. He tries to close each night at midnight so that they can eat dinner (leftovers from the fish box in front of you). In the morning, the chef would go to the fish market and then prep for dinner service. He sleeps in all day on Sundays. He has no time for exercise. Basically, while Hiro-san can appear as a god in the food world, he is as human and down to earth as you and me.
We especially enjoyed Ken-san. He was so kind to teach us a few things about food, preparation, and the Japanese names and origins of the items we ate that night. One of the courses involves a personal grill where a special kind of charcoal is used. The wood charcoal is called binchotan. Binchotan grills are popular in Japan especially they are great indoors and a godsend in the winter. We picked one up while in Japan and can't wait to get some binchotan to start using it.
We shared our bottle of Kimura (junmai daiginjo) with the chefs in hand-carved crystal sake glasses and had the most wonderful time. Our meal started at 7pm and lasted for about 4 hours but we had to sit for a while afterwards because we could not move from being so full.
Some tips for first-timers:
-Kaiseki starts at $350 before beverages - the seafood is mostly from Japan. Via wholesaler in downtown LA? who knows!
-Sparkling or flat, i.e. Pellegrino or Evian, is $10 a bottle. Expect to go through about 3-4 bottles for a party of 2. There's also $25 bottles of water for Super Ballers
-Corkage is $50 a bottle
-Sake - try the Kimura (junmai daiginjo from Akita) - $120
-Champagne - go with Cristal Louis Roederer - $350
-You are welcome to take photos but flash photography is not allowed
-Obviously silent your smartphones and take calls outside
-Be open minded and give everything a try. Even if you hate something, that same something served here will change your mind.
-We had 34 courses - 21 of which were nirigi - the meal takes about 4 hours
-See my photos + captions to see what to expect.
A meal here will definitely amaze you. You've never had anything that traveled here from so far away (i.e. Japan) taste so fresh until you sit at Urasawa and try them all for yourself. I had given up writing Yelp reviews a long time ago and along went the Elite badge, but if I were to have a "last review ever," this would probably be it. I have yet to see anyone put Urasawa as the answer to the "My Last Meal On Earth" question on their yelp profiles, but I guess no one wants to choke on the shirako. jk
The experience definitely is worth much more than the weight of all the gold we ate, and to my friends' dismay, I haven't seen any of it resurface...yet
