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Japanese Restaurant$$$$
Today 6:00 – 9:00 pm
Contact Information
218 N Rodeo Dr Beverly Hills, CA 90210
218 North Rodeo DriveUSCaliforniaBeverly Hills90210
(310) 247-8939
$$$$Japanese RestaurantToday 6:00 – 9:00 pm
Monday 6:00 – 9:00 pmTuesday 6:00 – 9:00 pmWednesday 6:00 – 9:00 pmThursday 6:00 – 9:00 pmFriday 6:00 – 9:00 pmSaturday 6:00 – 9:00 pmSunday 6:00 – 9:00 pm
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Review Summary
25 reviews
5 star
15 reviews
4 star
6 reviews
3 star
1 review
2 star
No reviews
1 star
3 reviews
Intimate & luxurious Japanese restaurant serving small plates & sushi crafted by a renowned chef.- Google
"Juyondai sake excellent with RC 78."
"The fish was bland, the rice poorly vinegared and the wasabi barely noticeable."
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Best Restaurants for Omakase Around LA
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All reviews
Francisco Jones
in the last week
FOOD/EXPERIENCE Went here with a friend of mine (both of us sushi fanatics). The course that the chef gives you changes from time to time so I'll just comment on the overall taste and experience: Some of the things he served are not your traditional dishes you get in a good sushi restaurant, and I think, although interesting, many wouldn't like it. He also gave wagyu sushi which in my opinion is a waste. Having said that he served some of the best Toro I've had (the tuna was from Spain). PRICE We had 2 beers each and ended up paying around 1100 total, so 550 each.
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Sean Reese
a year ago
One of the finest meals of my life. Straight up food porn. Japanese food in its purist, most mind-blowing form. Nevermind the sanded cyprus wood sushi bar, the gold flakes adorning the uni inside of a japanese crab shell on top of glowing embers, or chef Hiroyuki Urasawa leaning over the bar with his chopsticks to place the perfect amount of freshly grated wasabi root on your toro sashimi set atop a carved ice sculpture, or the live abalone (oh yes!) flown in straight from Japan being carved into sushi and in your mouth moments later.....or the Japanese waitress who attentively watches your every move and wipes down the cypress wood between each and every of the 29 courses, Chef Hiro-san brings you to nirvana with a mixture of Hokkaido and Kyoto style dishes. The Kyushu wagyu beef and foie gras shabu shabu were transcedental, along with the toro sushi and the various uni offerings. Come with an extremely empty stomach as I ended up very very full, and on sushi we all know how hard that is to do.Every single course (several of which were "what?? OhMyGod!") was prepared by the hands of the extremely friendly and masterful chef Hiroyuki Urasawa a mere few feet away from us. How many Michelin 2 star restaurants do you go to with this kind of personal attention from the chef? None. We sat through our first 15 courses and we were the ONLY people in the entire restaurant, conversing with the chef about Japan, how he likes to surf, that he did a 6 day fast, and that Katsu-ya maybe overextending his empire....when I was at Del Posto, Mario Batali wasn't standing in front of me cooking ragu bolognese...there is an experience to be had here on a different level On the verge of sounding insane, this temple of Japanese gastronomy offers an experience at a price that was almost a bargain ($275 pp tax/service not included).
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Paul P. Lin
24 years ago
Mixed feelings. Many of the dishes were creative with excellent ingredients. Sushi was the major flaw as many fell apart when picked up. This shouldn't happen. At one point, Hiro tells a diner to stop talking to him because it's difficult to make sushi. 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.
Ron Greene
24 years ago
Rocky Zadok
10 months ago
This place is one of the greatest hustles in the fine dining world that I've come across. I'm not going to go easy on it because it was a $500/pp meal. First of all, these people were incredibly rude. The fish was bland, the rice poorly vinegared and the wasabi barely noticeable. The chef is incredibly slow, overworks each piece in his hand, and doesn't even cut most of the fish himself. If you like extremely bland omakase that should cost one fifth of what this costs, then this is the place for you. I was particularly offended as a solo diner in an empty restaurant that this jerk wouldn't let me take a picture of what I was eating(only because one dish looked kind of cool... it ended up tasting like poop.) I wouldn't be offended that a traditional sushi restaurant wouldn't allow pictures, except that these guys have allowed 970+ pictures to be taken, and that's just what's posted on yelp. So clearly these guys wanted to be jerks to someone who is paying them 500 bucks to eat their food and simply wants to remember the experience, just in case it's something the won't want to forget. The chef made a point to chastise me for the way I hold my chopsticks when applying my wasabi. He was dead serious too, like he wouldn't settle for that. Thanks jerk. This is the equivalent of a waiter at an Italian restaurant telling you you had to use your knife to cut your lasagna, instead of the side of your fork- yes, we all know the side of the fork isn't the proper way to cut the lasagna, but it suits us just fine from time to time and no one would ever say a word to you about needing to correct it by using a knife to continue eating at their restaurant. Y'know why? Because it's embarrassing and disrespectful to the patron to do so. But this loser has a beef and he's not going to let it slide. A message to the chef- You can spend all of your energy trying to enforce your stupid rules, but no matter how you try, you still can't cover the fact that your food is bland, overrated crap. But just based on sushi and kaiseki quality alone I'm telling you, I couldn't resist the hype and I regret it, so please don't make the same mistake. Of the 14 or so items I tried, only two actually tasted great. They were both wagyu beef dishes, they came one after the other, around course 6 and 7. The only problem is that they were so tough- one was uncooked, and had such a big piece of fat gristle in it that I was left chewing on that part alone for a minute after all the rest of the meat had gone. Not good quality Wagyu. Same problem with the next one. At some point about halfway through the meal, when I'd had 6 or 7 pieces of sushi and understood how low quality the food was vs, say, Sukiyabashi Jiro in Tokyo, or Sushi Yasuda in New York, I paid the check and left without finishing(By the way, this guy charges double what Jiro charges, a joke on all the rich Western suckers of Beverly Hills.) True, I left many expensive courses uneaten, but I wasn't going to disrespect my palette and keep up this farce with this jackass. I was still quite hungry when I left before the meal had concluded, and went in search of a good meal immediately after leaving( I had Indian food. I guess I was in search of flavor. What I had was nothing spectacular, but was great compared to Urasawa and cost 1/10 as much.) I took this meal very seriously because of the price tag. I thought that for this high of a price, there would be no chance the food could disappoint and I got the distinct feeling that people in the restaurant were fooling themselves into believing it is good because they didn't want to believe that they could be getting ripped off. This place just doesn't hold up to the greats or even the very goods in its category. I hope this will convince you to save your money, or do what I'd do and spend it at another fine sushi establishment, but please don't waste it on this overrated crap.
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Aldo P Brasali
a year ago
yummmy enakkk sublime better than masa and saito tokyo... juyondai sake excellent with RC 78
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Elizabeth Brooks
2 years ago
Possibly the three best meals I have ever eaten; without contest, the three greatest Japanese meals anywhere, including Tokyo. A small, warm, convivial yet serene spot where you will see food as art at a very high level.
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Christine Hsieh
2 years ago
The student has become the master. Urasawa is the best sushi I've had in the US, hands down (and definitely better than Masa in New York). Make reservations beforehand, be prepared for a pricey bill, and just leave your palate in the hands of the chef.