There is no restaurant in Los Angeles that can equal Urasawa. It is a very special place with an ambiance to match. Last night, we made friends with our dining companions – a gentleman from Copenhagen, 2 VA doctors, one celebrating his 60th and 2 first timers who had read extensively about the wonders of Urasawa. Where else can you have exquisite food plus end up making “friends” with like-minded passionate food people? Urasawa is more than a restaurant – it is an experience.
Urasawa prides itself on seasonality from the flower backdrop to each and every ingredient. Everything highlighted fall.
Fall backdrop
The wonderful Hiro with his equally capable brother-in-law, Yoshi.
I did the best I could to identify each ingredient, but my Japanese is non-existent and I apologize in advance for any errors.
BYO Krug Champagne – no photo
Toro stuffed with monkfish liver and a Japanese vegetable that Hiro described as a type of onion with a strip of turnip from Kyoto topped with caviar, yuzu dressing – 2 perfect bites
Inside of the Toro
Okra, Japanese Abalone, Squash, tofu and bounded with a type of mountain potato root done in the traditional Kyoto style. Another winner with the potato root acting as a binder for each ingredient.
Salmon eggs, edamame, tofu custard with tiny shrimp and topped with 23 carat gold leaf and a green vegetable that I am not sure what it was. Any resemblance between the salmon eggs you get at a “regular” sushi bar and Urasawa’s is not even close.
Inside of the salmon egg dish
BYO White Wine
Sashimi – Uni from Hokkaido, Red Snapper, Toro from Spain with vegetables and flowers that had been pickeld. Hiro chisels the ice block each morning. The toro was wondrous, the uni fat and luscious and the red snapper with a slight chewy bite.
Kobe Beef Tartar, Caviar to be eaten in one bite. A Slice of Red Bell Pepper as a chaser. My husband declared this orgasmic!
Shark Fin Chawan Mushi, Codfish eggs, shitake mushrooms, ginko nuts, mizuna, ginger, bonito favored sauce topped with gold leaf – absolutely perfectly balanced
Chawan Mushi “opened up”
Cod Fish Sperm Sac Tempura – the radish at the bottom right was to be added to the sauce – don’t even think about greasy tempura.
Lobster Cooked with uni “paste” on top served with a slice of ginger
Ingredients for the Shabu Shabu – red snapper, scallop, foie gras
Set-up for the Shabu Shabu – ready to be cooked by our servers
The foie takes the longest to cook and is added first
Red snapper being cooked
After you have finished eating each of the ingredients, the fresh seaweed from Sendai, Northern Japan is added – also eaten separately. Finally the scallions are added, allowed to steep for a bit and the broth is returned to the kitchen, minutes later presented as a rich broth to the diner.
BYO Red Wine
Now Sushi – each piece is served separately and to be eaten immediately as soon as it is served. Just think the best quality fish, sliced perfectly and served with just the right amount of rice at the perfect temperature.
Grilled Toro
Skip Jack – Shima Aji
Spanish Mackerel
Red Snapper
Blue Fin Tuna
Squid
Mirugai/Giant Clam
Chu Toro – Medium Toro
Saba
Tiny Shrimp
Grilled Shitake Mushroom
Cut-up toro/scallion roll
Kohada
A special rice mixture is prepared and then Spanish mackerel is layered on top. Hiro then takes a hot steel rod and places it on top of the fish to quickly sear it – one of my all-time favorites.
John loved the beef tartare so he had to have another one.
Dessert Wine
Eel
Not sure of the following sushi items as I forgot to write anything down and I don’t want to guess.
Hachiya Persimmon
Truffle Ice Cream
Green Tea
The wonderful Hiro
His equally wonderful brother-in-law, Yoshi
To be brief – what an extraordinary perfect evening. I consider myself one very lucky lady to have Urasawa so close to home.
