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7pm: Underground Valet into Urasawa
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...the sign that says it all
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This discrete entrance is found after walking through hallways in an office building (near Tiffany's on Rodeo)
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The first thing one sees upon sitting down
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Urasawa prepares his knife for his show
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Greeting customers and making people feel welcomed is his first rule
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Urasawa educating customers on what he is about to prepare. Everyone awaits; he only serves 9-10 people a night.
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Delicate hands and precision in everything he does
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Course 1: Amuse - a sour soup with root vegetables laced with 23K gold foil
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Course 2: Torro Tataki served with chysanthium flowers and more gold foil
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Course 3: Dobo Tofu - hand made tofu with a dab of the best wasabi EVER and yes you've guessed it. More gold foil. Inside the tofu is super high grade uni
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...and there is the prized Uni~!
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Course 4: Japanese Egg Plant served cold. With its subtle natural flavor, this was the perfect touch to transition into the next course.
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Course 5: Dried fish roe served slightly warm
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Course 6: Toro, Red Snapper, Yellow Tail served with cucumber flower and wild seaweed.
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Presentation is everything, and the hand carved ice bed added to the details and overall presentation.
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The fish was amazing. It was like placing warm butter in your mouth.
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Course 7: Steamed mountain potato. Underneath was embedded with neatly placed Uni, Snapper, Sweet Shrimp and Shitaki. Gold foil yet again.
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Course 8: Shrimp Tempura with Uni
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Course 9: 2 pieces of seared Toro on a hot stone
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The marbling was perfect - pieces from the edge of the belly! Now that's a treat.
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Right before your eyes, each piece was seared to perfection by your waiter
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A presentation that only lasted no more than 10 seconds
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Urasawa prepares the largest sweet shrimps known to man kind
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The freshness can be seen through the shrimp's natural colors
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Again, precision is key for everything Urasawa does around the kitchen
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He peels the shrimp in less than 5 seconds~!
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Course 10: Kobe beef wrap with Uni and Shitaki on hot pebbles that steam up like a pressure cooker
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Back to the shrimp, Urasawa takes the shrimp brains and prepares a sauce to drizzle around the shrimp flesh
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Knife skills at its best
