We asked chef Derek what it's like making the tamago.
“It’s like walking a balance beam. Every step requires care and attention, and if you make even a small mistake, you have to throw it out and start over again from the beginning.”
“But the result is worth the effort. Moist, not too sweet, with umami from the shrimp, and deep caramelization on the outside.”
This is one of those things you must experience to truly appreciate.
Served here at Miura Beverly Hills
📍218 N Rodeo Dr 2f, Beverly Hills, CA 90210
Reservations available through the link in our bio via TOCK
#omakasebeverlyhills #beverlyhills #rodeodrive #Tamago
#japanesefinedining
You might know sekogani/kōbako, which are female roe-bearing snow crabs available in the winter. But there’s also roe-bearing kegani (hairy crab aka horsehair crab) in the spring, right now. Much rarer than sekogani, with a much stricter quota. One of the most luxurious of spring seafood from Japan. We’re fortunate to get some to serve @miura.beverlyhills !
Announcement: Miura Beverly Hills will open January 22nd, two weeks from today.
We present an 18(ish)-course omakase, blending Edomae sushi with kaiseki and kappo techniques. All fish is wild and seasonal, sourced primarily from Japanese waters, alongside world-class local ingredients. Almost everything is prepared à la carte at the counter, with a focus on sourcing a wide variety of exceptional seafood and presenting it with restraint, care, and warm hospitality. The sake list features rare and allocated bottles at all price points.
Head Chef Derek Wilcox brings 20 years of experience in sushi and kaiseki, including a decade in Japan at Kikunoi Honten (***) and Ginza Sushi Aoki (*), followed by running Shoji in NYC (NYT ***). He has also been recognized by the Japanese government as a Japanese Culinary Ambassador.
Miura Beverly Hills is named in honor of co-founder Yamato Miura, whose deep roots in the Japanese culinary world and connection to this space shape the soul of the restaurant. He was personally handed the keys by former occupant Urasawa, continuing the lineage of this historic address.
Reservations are now open via Tock.
Link in bio.
#newrestaurantopening #BeverlyHillsDining #JapaneseFineDining #edomaesushi #miurabeverlyhills
So, I’ve been asked to take over the old Masa/Urasawa space in Beverly Hills. We will open an Edomae sushi kappo, with lots of cooking from scratch at the counter, including the shari! Absolutely top-level ingredients from Japan and locally. This is my first time in the US with Japanese ownership and I’m very excited. The space is beautiful but is a little outdated and worse for wear, so we will be doing some light renovations, but will open very soon! It will be called Miura after the owner’s last name.
Kitcho🤝Kikunoi in LA! Christmas Eve kaiseki, sushi and soba catering event with @kazushigemotoishi . Kikunoi and Kitcho are (mostly friendly) rival restaurants in Kyoto, but 2 alumns can collaborate if we want to, at least I think so.
Food pictured are Kazu’s hassun, my otsukuri, and Kazu’s crab croquette. We were so busy we forgot to take more pictures 🤦♂️
If you could ask any question of a Wagyu rancher in Japan, what would you ask? Comment with questions! I’ll be visiting Kagoshima soon to do just that…
Early August, Half Moon Bay, CA, 55°F (13°C), and foggy. Perfect for growing wasabi! Not just the climate, it’s also the dedication and hard work of this man, Jeff Roller, and his team at @halfmoonbaywasabi . Best in North America.
Sake-steamed iwagaki (jumbo pacific oyster) is a classic, we’re just tweaking it with a little lacto-fermented green onion and house-made kanzuri.
Kanzuri is a Niigata specialty, a pungent red pepper and yuzu paste. It’s more complex than the similar yuzukosho, since it’s fermented with koji, often for several years. In Japan, there’s gonna be a shop that’s been doing fermented foods for centuries, and you just buy some and use it. But here in America, it’s often best to make it yourself, if you have the time and space.
Serving at the special chef’s counter menu at Shibumi.
Chef Derek Wilcox makes Japanese Wagyu roast beef two ways: oven roasted and sous vide, using often overlooked off-cuts (in this case eye of round)—not the primal cuts (ribeye, strip loin, tenderloin) more typically found. He serves up this luxurious roast beef in three ways: rice bowl, weekday salad...and especially don’t miss his Japanese Wagyu French dip sandwich!
Looking for some more fun recipes to try at home? Check out our Wagyu of Japan YouTube from the link in bio!
