Urasawa
Beverly Hills, CA 90210
Phone: (310) 247-8939
- Price:
- $$$$
- Cross Street:
- Wilshire Boulevard
Editorial Review for Urasawa – by Tara de Lis
The Scene
A serene ambience is cast by a maple wood and a minimalist essence, offset by a single orchid plant behind the bar. The tiny space can be eerily silent during off-peak hours; expect to see celebrity drop-ins from both sides of the Pacific on weekends.
The Food
Chef Hiroyuki Urasawa, former Ginza Sushiko apprentice, serves double-digit courses of exceptionally fresh seasonal fish. Enchantment begins early with a silky rich sesame-seed tofu topped with luscious beluga caviar and 24-karat gold flakes. One of the few Stateside chefs licensed to serve authentic blowfish, the texturally awe-inspiring wonder may be imparted first as sashimi and later delicately battered. A melt-in-your-mouth sashimi platter is served on a beautifully carved ice block, and followed by a succession of colorful nigiri. Real Kobe beef is grilled tataki-style and presented with creamy wasabi and homemade miso-based sea salt accompaniments. A pleasant green tea presentation completes the meal.
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Insider Tips
Know Before You GoThe per-person flat rate charge for dinner is $275. Give your credit card number when making reservations--cancel no later than one day before, or you'll be charged $100 per person.
ParkingThere's a $5 flat-rate valet after 6pm under the building--enter on Dayton Way. Take the elevator up to the second floor and follow the signs.
What to DrinkSake is relatively inexpensive. There are a couple of bottles for $15, one for $30 and a large one for $150.
User Reviews for Urasawa
06/03/2008 Posted by dangarrison
I have tasted great food, ridiculously expensive food, and the world's rarest food. I am not sore that I wasted money at this place. I just believe that their sushi was simply around $100-150 level. Don't let the reputation fool you; you know that people wouldn't say anything but "bestest food ever!" because they just paid 500 bucks for it. The place is also a huge disappointment. Small, dirty, and crowded. It should fit about 3 people. go to a much cheaper place to get the same quality food.
Pros: well, at least you get the once in a lifetime experience i guess
Cons: overrated; sub-par environment; gets boring
04/12/2008 Posted by mssammichan
First of all, I would liketo try to explain the service style of omakase. "Omakase" style basically means "In the hands of the chef." Traditionally, the chef will go out to the market every day and select the best seasonal ingredients available and create dishes that brings out the best in those ingredients. So like the previous reviewer said, this type of restaurant does not necessarily follow customer's request. So there's no menu... Basicaly you take what they serve you, and at Urasawa, you'll never go wrong with whatever dish he provides. Hiroyuki gives fantastic, delicate dishes that is also pleasing to the eyes. The blowfish samshimi are beautifully garnished with gold paper and tiny buds of purple flowers(which are both edible). He serves up perfect traditonal kaiseki dishes such as egg custard topped with uni and ikura, and simple yet excellent black sesame tofu. He also provides dishes with a twist like shrimp and foi gras shabu shabu in a seaweed broth. And if it's available he'll make an excellent seared kobe beef sushi that is to die for. Honestly, it's like heaven in your mouth. After all that you have to wash the food down with one of the best selected cold sake. So if you are someone who is used to set menu and likes to make certain requests on dishes, you will problably be more inclined to dine somewhere else. But if you are someone with adventurous taste buds, then prepare to maxx out your credit card since (It's $275 per person plus extra for drinks and tip)
Pros: great traditional japanese food
Cons: BIG bill
