MIURA
BEVERLY HILLS
Reservations
ABOUT MIURA
BEVERLY HILLS
Awarded a Michelin Star 2026
Miura stands on historic ground.

For nearly twenty years, the corner of Rodeo Drive was home to Urasawa, a landmark of Japanese fine dining in America. Founded by Hiroyuki Urasawa and shaped by the teachings of his mentor, Mr. Takayama, the restaurant embodied discipline, hospitality, and deep respect for tradition.
Miura’s owner, Yamato Miura, first met Mr. Urasawa in 2003 at the age of 18 during an apprenticeship interview. When Mr. Urasawa chose to close his restaurant in 2020 and return to Japan, he personally entrusted Yamato Miura with the opportunity to continue the legacy of this space. That trust remains central to Miura’s identity.
Miura was created not as a recreation of the past, but as a continuation rooted in respect, humility, and evolution.
The kitchen is led by Executive Chef Derek Wilcox, the first and only Westerner to complete a full seven year apprenticeship at a traditional Japanese kaiseki restaurant, training at the three Michelin star Kikunoi in Kyoto. He later studied Edomae sushi at Ginza Sushi Aoki, one of the last remaining bearers of classical technique.
After a decade in Japan, Derek opened Shoji in New York City’s Tribeca, earning three stars from The New York Times, a number three Best New Restaurant ranking in 2018, and recognition among the 100 Best Restaurants in North America by OAD. His career also includes pop ups in Tokyo, national ambassadorship for Japanese cuisine, teaching throughout Japan, and formal certification from the Japanese Ministry of Agriculture, Forestry and Fisheries.
Now in Los Angeles, Derek brings his classical foundation and quiet precision to Miura.
The name Miura reflects the soul of the restaurant. It honors Yamato Miura and his deep roots in the Japanese culinary world, as well as the lineage of craftsmanship and mentorship that once defined this corner of Rodeo Drive. Guided by those who came before and shaped by those who carry it forward, Miura exists to preserve tradition while allowing it to evolve naturally.
Rooted in legacy, defined by discipline, and driven by respect, Miura offers an experience that looks forward while never forgetting where it began.

Message from the chef: The theme is “continuity".
I came to Japan not to reinterpret its cuisine, but to submit to it.
For more than a decade, I trained within the traditions of kaiseki and Edomae sushi, learning that true mastery is quiet and built through discipline, repetition, and respect for time. Japanese cuisine is rooted in responsibility to the season, the ingredient, and the guest.
At the counter, my goal is simple: to serve sushi as it has been practiced for generations, without shortcuts or excess, in a space defined by focus and trust.
This is not about nostalgia or novelty. It is about continuity, carrying something intact into the present.
Chef Derek Wilcox
MENU

Omakase Experience
We serve Edomae sushi-kappo, where traditional Tokyo-style sushi is prepared and served at a counter in full view of the guests. We present a broad range of wild seafood, carefully selected and primarily from Japan. Each course highlights the seasonality, balance, and natural character of the ingredients.
Miura Omakase
Price: $320 per person (excluding tax, service charge, and beverages)
An 18-course tasting menu featuring the finest wild seafood, carefully sourced and flown in from Japan.
Seatings: Wednesday - Saturday 5:30 PM & 8:00 PM Seatings
Capacity: 7 guests 1st seating, 8 guests 2nd seating
Private Events & Catering
For private events or catering inquiries, please contact us.
LOCATION
Miura Beverly Hills
218 N. Rodeo Drive, Beverly Hills, CA 90210(424) 204-9584
*We cannot accept reservations by phone. Please book using our website or the Tock app.
Hours of Operation
Wednesday - Saturday 5:30 PM & 8:00 PM Seatings
Directions
Take the elevator opposite 208 Rodeo restaurant reception to the second floor and it will be in front of you.
Parking information
9480 Dayton Way Beverly Hills, CA 90210
- Restaurant located 2nd floor
- No validation
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CONTACT US
This is the general contact form.
To make reservations, please use the reservation form.
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Policies
Reservations
- Reservations are required and accepted only via Tock.
- A refundable deposit of $160 per guest is required at the time of booking. The deposit will be refunded upon your arrival for your reservation.
- The reservation cut-off time is the same day at 1:00 PM; reservations, rescheduling, or modifications requested after this time may not be honored.
- There is a 30-minute grace period. Reservations not honored within 30 minutes of the booked time will be considered a "No-Show."
Cancelation Policy
- Cancellations must be made through Tock at least 48 hours before the reservation time to receive a full refund of the deposit.
- Cancellations made within 48 hours of the reservation time, or no-shows, will forfeit the full $160 per-guest deposit.
- Cancellation requests made via email, phone, social media, or other channels cannot be accepted, all cancellations must be made through Tock.
All cancellations must be made via TOCK or contact form.
Other Policies
- Corkage Fee: $100 for bottles 750ml or less, $150 for bottles larger than 750ml. Limit of 2 bottles per group.
- No corkage allowed for bottles already on our menu.
- No children's menu available.
- We are unable to accommodate vegan, vegetarian, gluten, or soy allergy diets, and we ask that guests not eligible to consume raw seafood reconsider dining with us.
- As an Edomae-style sushi restaurant, we regularly serve silver fish (Aji, Saba, Iwashi, Kohada) and items like Ebi, Hotate, and Kaki. We're unable to substitute these, guests may skip an item they prefer not to eat, but we recommend reconsidering a reservation if these are a concern.
- No pets allowed. Smoking and vaping are strictly prohibited.



