From Sushi to Steak, Treat Yourself at These Four Michelin-starred Destinations in Beverly Hills
Considered the crème de la crème of the dining world, Michelin-starred restaurants promise world-class food paired with top-notch service. If you’re thinking about making a reservation at a Michelin-starred restaurant in Beverly Hills, you won’t have to go far: these four are well worth a visit.
Nozawa Bar
If you’re in the mood for sushi, a visit to the one-Michelin-starred Nozawa Bar absolutely needs to be on your list. Every morning, executive chef Osamu Fujita goes to the Los Angeles fish markets to pick out the freshest options for the day and plans the menu accordingly. Diners will be treated to 20 courses of Japanese favorites (primarily sushi, sashimi, and handrolls). Depending on the day, courses might include Japanese jellyfish, Japanese live octopus, Maine lobster handrolls, and mandarin sorbet with farmers market berries. Reservations for seated dinners ($175 per person) can be made in advance by phone or through the website’s online reservation system.
Urasawa
Still didn’t get your sushi fix? Plan a separate outing to two-Michelin-starred Urasawa, where chef Hiro Urasawa serves up omakase-style sushi as well as sakes and desserts (egg custard or grapefruit granite, anyone?). The multi-course menu includes small hot and cold dishes as well as multiple pieces of fresh, melt-in-your-mouth sushi. It’s worth noting that you might want to save this place for a very special occasion: with dinner bills often adding up to over $600 per person, it’s one of the most expensive places to dine not only in Los Angeles but in the entire United States. Make a reservation by leaving a phone message so that an employee can return your call to set up a time.
CUT by Wolfgang Puck
Celebrity chef Wolfgang Puck’s one-Michelin-starred steakhouse CUT by Wolfgang Puck is located in the Beverly Wilshire, a Four Seasons hotel. While the white tablecloths and impeccable service are memorable, it’s the steak that will really leave your table talking. The steakhouse offers various cuts of American and Australian beef grades, from ribeye steaks to bone-in filets. Reservations are recommended.
Maude
Each quarter, chef Curtis Stone of one-Michelin-starred Maude dreams up a new seasonal set menu inspired by four separate wine regions across the globe. For example, a menu celebrating Sonoma might include pasta with wild mushrooms as an homage to mushroom foraging, steelhead trout from Northern California’s Russian River, and spring vegetables such as English peas, asparagus, and cauliflower. The 24-seat restaurant offers fresh takes on New American food, which makes it well worth a visit regardless of the season. Reservations can be made online.
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