Reviews Urasawa

A great place to visit if you are willing to pay over $300 for a quality dining experience. The staff was extremely friendly and the portions full of flavor and reflecting the skill and quality of ingredients. Décor was not an eyesore and seating was very comfortable. The overall meal was very satisfying

I’ve been to many Michelin star restaurants around the world, including several in Japan, and I know Japanese cuisine very well — at least as a dedicated aficionado, if not a chef. But as many Japanese restaurants that I’ve been to, I was still so amazed and impressed by Chef Urasawa-san. The variety, creativity and beautiful simplicity of his offerings, including his nigiri, was just wonderful. The truffle ice-cream was out of the world — I said “wow” at least 15 times while eating it, and I was speechless afterwards, that’s how great it was. Every single dish was of the highest quality, and the chef’s meticulous attention to details showed in every single dish. I felt like I was in Japan for the entire time I was there! It’s really amazing to have this quality of restaurant in LA. It’s the kind of restaurant you’d only expect to find in Tokyo, NYC, or Paris! It was more than worth the cost; in fact,some restaurants cost even more money but they are not nearly as great as this one. I can’t wait to go back. Bravo to chef Urasawa, I bow to your mastery!

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.

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.

Arguably the best sushi on this side of the US. $900 plus for two people is unrealistic for most of the population, however if you got the scratch, and think you know sushi it's worth EVERY GOD DAMN PENNY. Try it, because it will become the high water mark which all others will be measured!

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).

managed expectations. yes, it's very good, but $500pp good? it really is about the journey. Chef worships the food he presents to you so carefully.

Definitely a unique and excellent experience... Sure helps if you're invited :-) The quality is amazing. It's creative. Delicious and superb