Urasawa is the most refined Japanese restaurant in the country. The chef, Hiro, trained under the now-infamous Masa (most expensive restaurant in the country, blah, blah) but he has certainly eclipsed his teacher. His fish is not the very best (that designation is only reserved for Sawa Sushi and Kuruma Zushi), his rice second to Sushi Yasuda, the cooked dishes second only to Masa, but the sum at Urasawa is far greater than its parts.
The food is deeply personal – this is the closest you’ll get to experiencing a chef’s cuisine. It’s a one-man show from reservations to daily flower arrangements to ice carving to preparing the dishes. Hiro tastes every ingredient on *every* dish that gets served – inferior ingredients are discarded, fish is trimmed, etc. No corner is cut. The dishes have a refinement only seen in the world’s greatest kitchens. This is very special dining.
This was my 4th trip to Urasawa. It wasn’t my favorite meal but even a lesser meal at Urasawa will eclipse nearly any other Japanese restaurant in this country.
Turnip filled w/ Seafood Paste
This was quite spectacular. If you look closely, you’ll notice Hiro intricately carves each radish (!) before boiling it. The end dish is delicate and light.
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