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Urasawa

Map & Directions 218 N. Rodeo Drive
Beverly Hills, CA 90210
FLAG
 
310-247-8939
  • Japanese
  • Tue-Sat 6pm-8:30pm
  • MasterCard, Visa, American Express
  • Private Party, Prix Fixe
  • Dinner
  • Beer/Wine
  • Reservations Accepted, Reservations Required
  • Street Parking, Valet Parking

Description

LA Weekly's Description

This tiny, luxurious sushi bar is famously the most expensive restaurant in California, and most nights it is also the best, with fish unseen anywhere else in the country. Other sushi restaurants display fish triple-wrapped behind glass in a refrigerated case; at Urasawa, the fish is out in the open, lighted as carefully as the tomatoes in a Carl's Jr. ad, all glistening pinks and glowing translucence. If a particular leaf or species of clam is in its Japanese two-week season, it will certainly be on your plate. Waitresses refill your glass with sake, replace hot towels and remove plates so efficiently that you are barely aware of them at all. And Urasawa's artistry with a fillet is surpassed in the United States only by that of his mentor, Masa Takayama - there is, one senses, an enormous effort to keep the customers in a bubble of serenity, an uninterrupted flow of bliss.

 
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Tips from foursquare

  • Bravo on 01/29/10

    Chef Hiro is the best thing that has happened to sushi in a long time. If you like raw fish and killer combinations, go there! -Fabio Viviani, Top Chef

  • Eater on 07/28/11

    10 sushi bar seats comprise the entire venue, expect to eat for up to five hours at a time and shell out several hundred dollars per guest for beautiful, life-changing omakase. [Eater 38 Member]

  • Los Angeles Times on 06/06/13

    You will eat beef and chawan mushi and other things you may not associate with sushi because this is less a sushi bar than a kind of kaiseki restaurant, exquisitely seasonal, exquisitely Japanese.

  • Los Angeles Times on 07/26/10

    The killer is goma dofu, a pleated dumpling of steamed white sesame tofu . The texture is like fresh mozzarella, the taste impossibly subtle.

  • LA Weekly on 10/13/12

    Chef Hiro Urasawa trained under Masa Takayama, a man who is unanimously agreed upon to be the best sushi chef in the country. Kobe-beef sashimi, Kagoshima beef shabu-shabu...read more. —Garrett Snyder

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Best Of Awards

  • When discussing Urasawa, it's probably best to address the elephant in the room first. This is unequivocally the most... More on Urasawa »

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