At 6:45, John, a friend and I were seated directly in front of Hiro, completely ready for our adventure. I am hoping that I have identified most of the sushi correctly, but by the sushi portion of the meal, I had already had enough wine so please forgive me if I misidentify an item.The front of the house problems have been solved as Hiro’s sister, Yoshie, is now handling everything; she is wonderful. Hiro’s Korean sous chef has left and is now working at The French Laundry (Corey Lee spirited him away!) Hiro has enlisted his brother-in-law as his sous so Urasawa is truly a family affair.
Hiro-san was as friendly as ever – down-to-earth, warm and willing to explain each and every dish. (As I said earlier, any mistakes in descriptions are my fault entirely.)
Flower Arrangement
1. Okinawan Spring Seaweed with tiny, little shrimp and topped with Gold Flakes. This was to be consumed in one gulp – spring in a bowl!
2. Kinuta Maki – this was a very labor intensive preparation. Red Snapper and Shrimp is laid on nori with shiso and then very thinly sliced daikon encases the fish to resemble a traditional maki roll. It is topped with finely grated yuzu and a slice of pickeled ginger.
3. Goma tofu, Kyoto-style. Tofu made from sesame seeds, stuffed with sweet Uni (urchin "roe"), topped with freshly grated wasabi and gold leaf, served in a light dashi seasoned with shoyu and mirin. I love this dish.
4. Toro Tataki- Ohtoro, from Spain, lightly seared topped with Shiso no Hana flowers, Shiso buds, Radish and Gold Leaf
5. Uni Nikogori – absolutely unbelievable. Fresh Uni, Small Shrimp, Red snapper, Fish eggs served atop Yama no Imo (Japanese Mountain Yam), topped with Pure Gold Flakes.
Hiro working on a sashimi
Incredible Ohtoro.
His brother-in-law working on the uni
6. Sashimi served in a hand carved ice bowl. The Sashimi consisted of Ohtoro, Red Snapper and Santa Barbara Uni placed in a manila clam shell. The wasabi is freshly grated, Hiro’s soy sauce is made by him and the gorgeous Iris flower again defined the beautiful seasonality of this dish.
7. Asami Age, a tempura "sandwich" of Fresh Bamboo, Shrimp Paste and more Fresh Bamboo. Many tempura dishes can be greasy – never at Urasawa.
8. The next dish was absolutely amazing. Thinly sliced Hokkaido Beef was topped with Matsutake mushrroms, uni and shiso. Then Hiro rolled up the beef in a roll. We were then presented with a bowl to which Hiro added water so that steam immediately erupted. The beef was being steamed in front of us. The beef sat on a grate and obviously the stones had been heated to piping hot. It was served with a “radish” mixture and Hiro insisted that we use a generous amount of radish.
9. Hoba Yaki - On a giant Hoba Leaf was fresh shrimp, scallop and Hokkaido beef and miso sauce. The dish was being lightly roasted in the Hoba leaf for a couple of minutes over the coals. Yoshie removed the Hoba leaf from the coals to prevent overcooking. Unbelievable.
10. Shabu Shabu with Sweet Shrimp (the shrimp were alive and kicking minutes before), Boston scallop, Hokkaido Beef and Foie Gras. Our waiter did the cooking for us – the scallop took only a second with the foe taking the longest. We were given a soup spoon after the foie had been consumed and then had the Shabu Shabu broth as a soup course.
Sushi next. Hiro was very specific that he wanted us to eat the sushi within 10 seconds of plating. This became quite a challenge for John as he was snapping the photos and I was trying my best to keep up with the proper descriptions. Hiro also explained that he uses less rice than Masa, about 175 grains of rice per piece of sushi. (Again, if I have mislabeled the fish, I apologize.)
Toro
I wrote beef, but it sure doesn’t look like that.
Kanpachi
Tai with Sudachi
Spanish Mackerel
Squid
Uni
Razor Clam
Mushroom
Kohada
Needlefish
Abalone
Giant Clam
Scallop
Spanish Mackerel Tataki
Hokkaido Beef
Baby Shrimp
Eel
Tamago
My notes are a mess on this first dessert – all I wrote was Japanese Plum and Jelly
Sesame Ice Cream with Azuki (Red Bean) and Gold Flakes
Musha – Finely Powdered Green tea
It was an extraordinary evening– certainly not inexpensive, but an experience unlike any other.
Wines:
1990 Champagne Krug
This was a pleasant surprise both in terms of cuisine, ambiance and the over-all hospitality of the place. We arrived and the doorman immediately handled the luggage issues. Escorted to the lobby, a concierge person poured us each a glass of wine and explained the numerous amenities of the property. What a nice beginning!
All of the mini bar items in the room from water, to more bottles of wine and snack bar items are free. The property also has a spa and the staff couldn’t be more cordial and accommodating.
We have known the Chef Cal Stamenov of Marinus for years; he was sous chef under Michel Richard at Citrus. He knew we were coming and had planned a menu for us. There was one preparation for John and one for me. Of course, we shared. Generally, I will let the photos tell the story. Over-all this was a delicous meal that was marked by excellent execution (particularly the fish), "sunshine" ingredients and enough creativity without being fussy.
Amuse #1 - Lobster, Brik Croutons, Avocado Juice
Amuse #2
Poached Beau Soleil Oysters, Potato-Horseradish Gnocchi, Oyster, Shallot, Sherry Veloute and on top a potato crisp topped with California Oscetra Caviar
Amuse #3
Fava Bean Vichyssoise and Black Truffles with a Grilled Cheese Brioche Sandwich with Black Truffle Slices – This reminded me of Rostang’s famous black truffle sandwich and was delicious.
First Course
Blue Fin Tuna Tartare and Foie Gras with yuzu emulsion (the dots) and Meyer lemon confit with truffles
Seared Monterey Bay Spot Prawn with Fresh Citrus, Cucumber, Tomato, Brioche Croutons and Chilled Cucumber/Avocado Soup poured on top.
Second Course-
Asparagus Ravioli, Parmesan Foam, Asparagus Tips, Cherry Tomato, Parma Proscuitto Breadsticks and Orange Zest
Seared Day Boat Scallop, Lobster/Prawn Stuffed Dumpling Topped with Truffles, Braised Leek, Black Truffle Beurre Blanc Sauce
Third Course
Olive Oil Poached Scottish Salmon with English Pea Risotto, Apple-wood Smoked Bacon, Carbonara Sauce (bacon, cream, butter), English Pea Puree, Baby Garlic
Loup de Mer, Saute of Monterey Bay Squid, Cippolini onions, Coco Beans, Green Garlic Puree with Oven-dried Tomatoes
Fourth Course
Soft Poached Duck Egg, Duck Proscuitto Cubes, Truffles, Creamy Spinach, Croutons
Foie Gras, Duck Breast, Arugula, Duck Gizzard, Duck Jus
Fifth Course
Rabbit Loin, Black trumpet Mushrooms, Tomato, Parsnip Puree and a Terrine of Rabbit Shoulder, Leek/Fava Beans, Whole Grain Mustard, Red Wine sauce
Japanese Kobe Beef, Black truffle Vinaigrette, Wine Cup Mushrooms, Roasted Beets
Sixth Course-
Cheese Course –
Tomme du Berger – cow’s milk, marcona almond
Bleu de Severac – sheep’s milk, quince jam
Correzon – goat’s milk, honeycomb
Seventh Course
Meyer Lemon Sorbet, Caramel sauce, Poached Meringue, Tonka Bean
Chocolate “Something”
Obviously, this was a superior meal - hopefully the photos tell the story.
Providence is our go to restaurant for a fine dining meal. From the fine cuisine to the gracious service, this is a wonderful experience. Personally, it is our favorite restaurant in Los Angeles.
Amuse #1
From left to right – Greyhound Vodka and grapefruit, Gin and Tonic and Mojito – we have had this before but it is an excellent way to start a meal at Providence – whimsical, refreshing and fun.
Close-up of Greyhound
Close-up of Gin and Tonic
Close-up of Mojito
Amuse #2
From left to right – house-cured Tasmanian trout salad with small brown rice "crackers" that resembled puffed rice, goat cheese wrapped in pickled hearts of palm and topped with chopped pistachios, and a mug of warm saffron syrup on the bottom and cold fennel soup on top to be taken in one gulp – delicious with the nod going to the trout.