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


Mirugai/Giant Clam

Chu Toro – Medium Toro


Tiny Shrimp

Grilled Shitake Mushroom

Cut-up toro/scallion roll


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


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.


1 Response to “Urasawa”

  1. 1 Nan November 26, 2010 at 9:30 am

    Love this entry. Definitely a dream dinner. Everything looked/sounded amazing. Not sure if my stomach can handle all that goodness.

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