Hiro Urasawa was an apprentice of Masayoshi Takayama. Masayoshi Takayama is the chef behind New York’s Masa. Masa is the only sushi restaurant in the US with 3 Michelin stars. However, Urasawa was awarded 2 Michelin stars back in 2009 and Michelin has failed to come back since.
Urasawa’s restaurant is a very small and intimate dining experience. The restaurant’s sushi bar uses the same wood as Masa. However, Masa’s sushi bar is a higher while Urasawa is lower. Urasawa provides more of a relax atmosphere even though Chef Urasawa is known to be a micro-manager when it comes to patrons eating his dishes.
The service was amazing and the waitress made sure my table setting was reset after every meal. There wasn’t a stain or a drop of food in front of me during the whole dining experience. Everything you heard about Urasawa is true. The overcharge for water and no pictures policy was strictly enforced. I understand it although. The phone and camera creates a distraction and takes away from the dining experience.
Now, the food. Urasawa is an omakase only and I’m only going to touch on my favorite dishes:
- Egg Custard – The egg custard was garnished with truffles and 24 kt gold. It was a perfect blend and provided harmony to the dish. The texture of the custard was very delicate and smooth. The truffles’ aroma provided a sense of luxury to the dish.
Egg Custard - Wagyu Beef – This wasn’t Kobe Style or American Kobe. It was legit, authentic and from Japan cause it came with a certificate with a tracking number. High quality Japanese Wagyu and Kobe beef has a tracking number and could be used to trace the origin of the cow. It was served with the Shabu Shabu and was amazing. The marbling was at least at a 10 out of 12 and it was rated A5. The buttery texture was amazing and it melted away in my mouth. It’s recommended to only eat in small portions due to the richness of the beef.
A5 Japanese Wagyu Beef - Nigiri – The nigiri was melt in your mouth good and it was extremely buttery. The temperature of the rice and the balance of the vinegar was on perfect. I would have to say it’s one of the best nigiri in Los Angeles. I personally thought it was better than Masa’s nigiri and it’s up to par with Japan’s 2 Michelin star Hatsunezushi.
Eel Nigiri I enjoyed everything I had here and couldn’t think of anything I did not. The flavors of each dish is very subtle and it takes a pretty sensitive palate to distinguish the details. It’s definitely not a restaurant where the flavors are robust and comforting like your favorite burger.
Overall, I’ve tried Sushi Zo, Shunji, N/Naka, Nozawa Bar, Yamakase, Omakase, Sushi Yasuda, Masa, and a good number of high-end sushi spots in the States. Urasawa is definitely one of the top sushi destination for omakase in States I’ve come across. Would I come back to Urasawa? Absolutely. It’s a dining journey that everyone should experience once with an open mind and really pay attention to the details of the dish.
- Service - 8.5/108.5/10
- Presentation - 8/108/10
- Flavors - 9/109/10
- Decor - 8.5/108.5/10
- Ambiance - 8.5/108.5/10
Summary
Urasawa was awarded 2 Michelin stars back in 2009 and Michelin has failed to come back since. Urasawa’s restaurant is a very small and intimate dining experience. Urasawa is definitely one of the top Los Angeles destination for omakase.
