superb food, amazing staff, fantastic traditonal kaiseki dishes, ridiculously expensive rarest food, awesome fish, best seasonal ingredients, good homemade jap sweets
LA's top sushi destination is expensive, demanding, and hard to get into, and there's a reason: the sushi here is so sublime, so incredibly sourced, and so explosive in its effects, that it's hard to find a skeptic.
Very very expensive but this sushi place is probably the one place you want to eat before you die.
Citysearch Editorial Review. You might not know how to spell it, but chances are if you're at all aware of the LA dining scene, particularly sushi, you know the name. Urasawa is a once-in-a-lifetime sushi experience with exotic fish, pure gold adornments and a price tag to match. Set in a serene space cast by maple wood and a minimalist aesthetic, the tiny space can be eerily silent during off-peak hours, but there's a good chance you'll see celebrity drop-ins from both sides of the Pacific on weekends. 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. One of the few Stateside chefs licensed to serve authentic blowfish, the textural wonder may be served first as sashimi and later delicately battered. 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. Though the menu varies daily, a green tea presentation completes the meal.
Try at least once!. This is the second time I went. First time was a charm, and I feel that standard has dropped since 6 months ago. But, it's still quite an experience and better than most restaurants. This time there was crab ceviche with lime dressing, egg custard with uni inside and ikura on top, live lobster, hot stone steak. Had shabu shabu too, but not in oba leafs like last time, and no kobe beef from jap. due to stricter checks at the airport, but the foie gras slices more than made up for it. I still preferred the first time where I had sea cucumber carpacio and the black sesame tofu-simply divine. The home-made jap sweets are good too. But frankly, this is not the place for the freshest and highest grade sashimi, it's more for trying out the cooked dishes that set it apart from competitors.
The Finest of Japan on Little Rodeo! Eat now.. My boyfriend and I are always on the quest for the finest sushi and japanese food -we've even eaten our 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. Imagine egg custard imbedded with uni topped with fish roe (ikura) and real gold leaf. Imagine Shabu Shabu with live shrimp that becomes shashimi before your very eyes. 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!
Great sushi!. if you like sushi, this is the place to go. the one problem i had with this place is that they took forever to serve. but it is well worth the wait. they used to have an eat all you can sushi bar earlier, but i think they've discontinued it
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