Category Archives: Urasawa

Busy, busy…..but with good news…….

I just realized I haven’t blogged in awhile. The last two weeks have been really busy but filled with good stuff! I just posted this photo since a year ago, my sister took my whole family to Urasawa, and it was a wonderful experience, to say the least. Sometimes I just sift through the photos I took that night, drooling over each perfect piece of sushi.

I promise to get back to blogging, especially since J bought me a new camera for my birthday! It’s a Canon EOS D20 and although I’ve been fiddling with it for a few days, there are lots of features that will take me awhile to get the hang of using so I’m studying up. I feel like such a novice trying to use it, but it does take wonderfully sharp photos without too much effort from me. Hopefully this will mean better photos on this blog! So that’s good news!

In more good news, I have to say congratulations to my dear J and the rest of the band- they won their first Grammy on Sunday and we’re still buzzing with excitment.

Also wanted to say HAPPY BIRTHDAY to my mom, who celebrates her special day on Valentine’s Day.

Dad and Mom, last year at Urasawa

Have a great weekend, and I’ll try to cook/take photos to post soon.

Urasawa, Beverly Hills

Last Saturday, my family and I made our much-anticipated maiden voyage to Urasawa. My sister was generous enough to take us all there to celebrate our birthdays, anniversary and other milestones, and we had a wonderful time. I can’t really put into words the kind of service and food we experienced; it was all delicate, profound and will be put into the “once in a lifetime” category.

I’ll try my best to remember everything we ate; some of the sushi is lost on me now that a few days have passed but here is my photo essay of our wonderful Urasawa meal! Enjoy:

Beautfiul display behind counter

First course- hairy crab salad with crysthansamum petals

Lightly seared toro with ponzu
and edible gold leaf

Assortment of lightly stewed vegetables & seafood

Assorted sashimi on ice block…check out that toro…wow!

Baked dish made of yamaimo (mountain potato) with various treasures hidden uni, ginko nuts, shrimp. Most surprising dish of the night- had the exact texture of rice but was made of this very healthy potato.

See the uni inside?

Tempura of cod sperm sack served with dashi dipping sauce

Chef Hiro Urasawa starts to work on a huge slab of Kobe beef…..

…perfectly marbled with fat

Toro seared on a hot stone

The leftover meat from the hairy crab used in the first course, cooked in it’s own shell with a nice slice of uni. This was sublime…

Beef slowly braised in sweet soy….this was one of my favorites. So tender….!

The raw ingredients for shabu shabu, including a large slice of foie gras.

See huge slab of foie gras….

Cooked for about a minute in the hot broth, the foie gras was rich, tender yet extremely refreshing. My father and J, neither of whom are big foie fans, loved this dish.

Sushi course:



Kohada- much less “pickeled” than versions I’ve had before, you could really taste the fish instead of the vinegar.

Lighly grilled shiitake mushroom. This was absolutely meaty and delicious.

Sayori (half beak)

Aji- Spanish mackeral

Awabi (abalone)- I’ve never been a fan of abalone but this was very good.

Uni (sea urchin). The best I’ve ever had, hands down. No bitterness, just sweet and creamy. Wow.

Maguro (tuna)

Ama ebi (sweet shrimp)- we watched Urasawa-san cut open big, fat Santa Barbara spot prawns to create this. Again, the best I’ve ever had.

Giant clam- slightly crunchy and sweet

The housemade “gari” or pickled ginger was sweet and spicy with a softer texture than most.

Real, fresh wasabi root

Unfortunately, this one escapes me!

Saba- mackeral

This one is lost on me now as well…

Unagi, sweet and tender

Astuyaki tamago- his version was almost cake-like..I could have eaten a few more of these!!


Box containing assorted fruit- the stewed apple was my favorite

Sesame pudding topped with a sweet bean paste and matcha (green tea)

The sesame pudding was super smooth, slightly nutty and just sweet enough.

Toasted rice tea finishes out the amazing meal

The thing that surprised me the most, I have to admit, was the cheerful disposition of the chef, Hiro Urasawa. I guess I assumed that he would be a very serious and disciplined type, and although he certainly is when it comes to his food, he was good natured and joked a lot. He made everyone feel so comfortable and made sure to call each person by name.

Everything about the experience was perfect, and I highly recommend one visit if you ever get the chance. It is, as most people know, very expensive, so it certainly isn’t a place to go often but everyone should experience this at least once in their lives. The food, service and watching Urasawa-san at work is absolutely worth every penny.


218 Rodeo Drive Los Angeles CA 90210