Perhaps too pricey for the fishmongers of the world, Urasawa is often noted as one of the most expensive restaurants in L.A., but it’s well worth it, as it may in fact forever alter your perception of sushi. If conveyer belt sushi is your thing, you might do yourself a favor to stay away from the entrance to this tiny, elegant Rodeo Drive dining room lest your palate refuse to ever return to its former sensibilities. Hiro Urasawa, the protégé of Masa Takayama, assumed control of the restaurant after Masa left to found his namesake restaurant in New York. He may not have the presence of his former teacher, but the proficiency with which he prepares raw oceanic rarities and kaiseki-style specialties has kept the celebrities coming and the accolades piling up. Meals consist of a blissful, nine-course omakase featuring everything from toro — seared on a hot stone in front of you — and melt-in-your-mouth Kobe beef to seasonal sushi delicacies such as needlefish, tender sea urchin and even the famous fugu fish.
Reservations required. Beer, wine and sake available. Serving dinner Tue–Sat. Closed Sun–Mon.
Zagat 2011: 27 food rating (extraordinary to perfection)
Los Angeles Times: *** (excellent)
“The sushi, as always, is exceptional. How can it not be? The quality of the fish he lays in, from the same sources Masa used, guarantees it. … I don't think you'll find better sushi anywhere in Los Angeles.”
— S. Irene Virbila, Los Angeles Times
Perhaps too pricey for the fishmongers of the world, Urasawa is often noted as one of the most expensive restaurants in L.A., but it’s well worth it, as it may in fact forever alter your perception of sushi. If conveyer belt sushi is your thing, you might do yourself a favor to stay away from the entrance to this tiny, elegant Rodeo Drive dining room lest your palate refuse to ever return to its former sensibilities. Hiro Urasawa, the protégé of Masa Takayama, assumed control of the restaurant after Masa left to found his namesake restaurant in New York. He may not have the presence of his former teacher, but the proficiency with which he prepares raw oceanic rarities and kaiseki-style specialties has kept the celebrities coming and the accolades piling up. Meals consist of a blissful, nine-course omakase featuring everything from toro — seared on a hot stone in front of you — and melt-in-your-mouth Kobe beef to seasonal sushi delicacies such as needlefish, tender sea urchin and even the famous fugu fish.
Reservations required. Beer, wine and sake available. Serving dinner Tue–Sat. Closed Sun–Mon.
Zagat 2011: 27 food rating (extraordinary to perfection)
Los Angeles Times: *** (excellent)
“The sushi, as always, is exceptional. How can it not be? The quality of the fish he lays in, from the same sources Masa used, guarantees it. … I don't think you'll find better sushi anywhere in Los Angeles.”
— S. Irene Virbila, Los Angeles Times