Four hours and 38 of the chef's recommended courses later, the bill (apparently for three) came to $1,200. Including sushi, sake, tax and tip. But hey, Urasawa—on North Rodeo Drive in Beverly Hills—validates parking. And the diners got a long, detailed blog entry out of the experience, including observations such as "Hiro Urasawa is one of two chefs in the United States licenced to serve fugu (blowfish) which unfortunately is only available in the winter months" and "bar seats 10; made of a single block of unfinished Maple, sanded every night. No Tupperware in sight."
Gayot, which rates Urasawa its top Los Angeles area restaurant, writes:
Dining on 300-year-old tableware with a meal prepared by a private chef and served according to your preferences does not come cheap but nothing as unique and hand-crafted as Urasawa does. Most of the ingredients are actually flown in from Japan for your custom meal which chef has been preparing since he—quite possibly himself—took your reservation. Every item down to the salt is prepared on the premises. The chef will observe you as much as you observe him, noting each of your idiosyncrasies for future use—during the meal or for a repeat visit. There is definitely an interactive game going on here.