Miura Beverly Hills

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Miura Beverly Hills Michelin-starred Miura offers an intimate Edomae sushi omakase featuring Japan's finest seasonal ingredients, including wild seafood flown directly from Japan.

Led by Chef Derek Wilcox, every course reflects authentic Japanese craftsmanship. Come & Visit!

At Miura Beverly Hills, Chef Derek Wilcox works in the Edomae tradition: wild fish flown in from Japan, never farmed, se...
10/05/2026

At Miura Beverly Hills, Chef Derek Wilcox works in the Edomae tradition: wild fish flown in from Japan, never farmed, served the moment the season says it's ready.

An experience located above Rodeo Drive, where every sense is thoughtfully engaged and elevated.

📍 218 N Rodeo Dr, 2F, Beverly Hills, CA 90210
🗓 Reservations required. Book on Tock or Resy (link in bio)

10/01/2026

Chef Derek Wilcox of Miura Beverly Hills demonstrates the precision behind properly formed sushi rice.

Each piece should hold its shape beneath the neta while remaining light and airy within. The balance is delicate. Too firm, and the rice loses its texture. Too loose, and it cannot support the fish.

At Miura, every detail is considered, from the temperature of the rice to the pressure of the chef’s hand.

09/24/2026

Some sake is made to be aged, not rushed.

Tatsuriki Akitsu is grown in a single village in Hyogo prefecture, where soil, water, and climate many consider to be the finest in Japan for yamadanishiki rice. Most sake is bottled to be enjoyed young. Akitsu is the exception: a portion of every harvest is set aside to age in the bottle, vintage after vintage, like fine w**e.

On October 4th, we're pouring five vintages of Akitsu side by side, a vertical tasting spanning nearly three decades, dating back to 1997, brought to Los Angeles from the brewer's private collection.

20 seats only, across two seatings:
3:00 PM & 4:30 PM
$250/person, includes all five pours
$125 deposit to reserve.

Reserve via Tock, Resy, or the link in our bio.
📍 Miura Beverly Hills

Some sake is made to be aged, not rushed. On Oct 4th, we're pouring five vintages of Akitsu. A single sake from a single...
09/23/2026

Some sake is made to be aged, not rushed. On Oct 4th, we're pouring five vintages of Akitsu. A single sake from a single village in Hyogo, spanning thirty years. Side by side in a rare vertical tasting. 20 seats total across two seatings. $125 deposit reserves your spot. This exclusive tasting is only here for one night. We are excited to have you join us!

Reserve via Tock, website or link in our bio

09/21/2026

Watch as Derek Wilcox walks us through the process of making Shari or seasoned vinegar rice at Miura Beverly Hills.





At Miura, KID Muryozan Junmai Daiginjo 20 is clarity made drinkable.From Wakayama’s Heiwa Shuzo, this is the brewery’s m...
08/07/2026

At Miura, KID Muryozan Junmai Daiginjo 20 is clarity made drinkable.

From Wakayama’s Heiwa Shuzo, this is the brewery’s most highly polished sake, crafted from Toku A Yamadanishiki rice refined down to 20 percent. The result is luminous and precise, with an aroma of pear, melon, Kyoho grape, and soft tropical fruit.

The texture is silk across the palate, fresh and gently lifted, with a subtle sweetness that lingers without weight. A clean, peppery finish brings the final note into focus.

It is elegant, modern, and a beautiful companion to kaiseki inspired dishes, delicate sushi, and the intimate rhythm of omakase.

A rare pour for those who appreciate refinement in its purest form.


The first four seasonal appetizers of our omakase showcase the flavors of Japan at their seasonal peak.Kagoshima shima-a...
07/11/2026

The first four seasonal appetizers of our omakase showcase the flavors of Japan at their seasonal peak.

Kagoshima shima-aji (striped jack) sashimi
ponzu, chives, grated radish, fermented red pepper

steamed Miyagi wild black abalone
Sanriku coast wakame seaweed, abalone liver sauce

roe-bearing Hokkaido kegani (horsehair crab)
shiso flower, Tosazu jelly

Hyogo hamo (pike conger eel) shabu
Yasutomi farms mizuna, umeboshi puree, JJ's Lone Daughter farms sour orange zest

お造り　鹿児島縞鯵、ポン酢
蒸し物　宮城天然黒鮑の磯蒸し
先附　北海道子持わ毛蟹
鍋物　兵庫鱧しゃぶ、水粋、梅肉

Reservations available through Tock.
📍Miura Beverly Hills

At Miura, Jikon Junmai Daiginjo Nabari is a sake of subtle elegance.Brewed by Kiyasho Shuzo in Mie Prefecture, it is mad...
07/07/2026

At Miura, Jikon Junmai Daiginjo Nabari is a sake of subtle elegance.

Brewed by Kiyasho Shuzo in Mie Prefecture, it is made with Yamada Nishiki rice grown in Nabari, where pristine mountain air, fertile soil, and generations of craftsmanship shape every harvest.

Crafted using the delicate fukuro tsuri method, the sake is allowed to drip naturally without pressing, preserving exceptional purity and finesse. Aromas of melon, vanilla, and banana lead into a silky palate with gentle sweetness, refined acidity, and a lingering, elegant finish.

Served chilled, it is the perfect companion to an unforgettable omakase experience.

【而今】木屋正酒造

#日本酒

06/29/2026

A recent highlight from our Michelin star omakase experience

The Hyogo Hamo (pike conger eel) Shabu
Yasutomi farms mizuna, umeboshi puree,
JJ’s Lone Daughter farms sour orange zest

Miura Beverly Hills
218 N Rodeo Dr 2f, Beverly Hills, CA 90210


Honored beyond words. Miura Beverly Hills has been awarded One MICHELIN Star in the 2026 MICHELIN Guide California, and ...
06/25/2026

Honored beyond words. Miura Beverly Hills has been awarded One MICHELIN Star in the 2026 MICHELIN Guide California, and we thank MICHELIN Guide (official) for this profound recognition.

This star belongs to our team who carry the spirit of omotenashi each night, to our head chef Derek Wilcox, to our Kisen Group partners, and above all to the guests who have trusted us since we first opened our doors. We look forward to continuing to serve you!

Address

218 N Rodeo Drive #2f
Beverly Hills, CA
90210

Opening Hours

Wednesday 5:30pm - 10pm
Thursday 5:30pm - 10pm
Friday 5:30pm - 10pm
Saturday 5:30pm - 10pm

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