Where to See a Different Kind of Star in Beverly Hills

One MICHELIN Star

MICHELIN Guide’s Point Of View: Miura ushers in a reinvention and a fresh start for an address long revered as a destination for outstanding sushi. Its second floor perch set among the pedestrian-only Two Rodeo Drive shopping galleria, is a soothing and serene room with a satin-smooth wood counter. One's attention is squarely on the personable American-born Chef Derek Wilcox, who has trained extensively in Japan and worked in New York City. His attention to detail and level of refinement is evident throughout the omakase, as he grills snow crab over charcoal, and lightly smokes wild bluefin tuna over rice straw. The nigiri is the highlight of the impressive multicourse experience, with a preponderance of product sourced from Japan, such as creamy cuttlefish from Kagoshima and needlefish from Miyagi.

One MICHELIN Star

Nozawa Bar is an intimate 10-seat in the know spot tucked-away behind the high-traffic Sugarfish restaurant on Cañon Drive. The locale is just as low-key as their recognition of their MICHELIN star achievements. What they prefer to focus on is the menu which changes daily, so there is always something new to discover and keep you guessing and exploring. Reoccurring hits include the seasonal fish that rotate throughout the year. Here, you want to go with the omakase or ‘trust me’ menu originated by Chef Nozawa who brought on Master Chef Osamu Fujita to serve as Executive Chef for the sublime tasting experience.

MICHELIN Guide’s Point Of View: There are few restaurants in the country dedicated solely to tempura, a Japanese style of cooking that is so much more than just “frying.” Tempura Endo in Beverly Hills is one such rare breed. Though there are tables woven throughout the restaurant, aim for a seat at the counter in front of the handmade copper cauldron. The tasting menus are on the pricey side, but such is the cost for a parade of vegetables and seafood dipped and fried delicately and served one at a time by the chef himself. Ribs of sweet corn, scallops from Hokkaido, broccolini, and snapper wrapped in shiso are all carefully placed in hot cottonseed oil and emerge with a lacy, almost transparent coating. At the meal’s end, opt for the tempura rice bowl over the soba noodles.

MICHELIN Guide’s Point of View: Set in a three-story 1930s art deco building, Funke is a stunning tribute to Italian cooking, with handmade pasta taking center stage (there's even a glassed-in room to watch them at work). Tall ceilings, red leather booths, and stone tables with brown leather/suede chairs set a stunning tone for a menu that pulls from their sister restaurants while remaining true to itself. Start with their pillowy focaccia, then savor a plate of tender South Pacific blue prawns in a garlicky salsa verde. Handmade agnolotti is perfectly al dente with a rich and creamy filling of sugo di arrosto, erbette chard, and parmigiano reggiano. Finally, torta di cioccolato is a wonderful finish.

Wagyu steak from Kyushu Japan in a Richard Meir-designed space, along with art by John Baldessari, is the perfect mix of architectural and culinary excellence under one roof – and that structure happens to be located at the iconic Beverly Wilshire, Beverly Hills, A Four Seasons Hotel. 

CUT by Wolfgang Puck has been on the MICHELIN radar since the guide has been giving recognition in the greater Los Angeles area going back over a decade.

MICHELIN Guide’s Point Of View: Tucked inside the sleek Four Seasons Hotel, this steakhouse from Wolfgang Puck isn't pulling any punches when it comes to luxury. Offering the finest cuts of beef from Australia and America to Japan, this is a place for a deep-pocketed crowd, and the elegant dining room with banquette seating is the ideal setting for a power meal. Chilled prawns or oysters on the half shell are classic openers, and it may prove difficult to stop nibbling on the sundried tomato Parker house rolls and the house-knotted pretzels, served with roasted pepper and walnut dip. Creekstone filet mignon with Armagnac green peppercorn bearnaise sauce is a sure bet, but it's those wagyu tallow French fries that you'll be thinking about later.

MICHELIN Guide’s Point Of View: Matū may have wood panels, exposed brick walls and plenty of gleaming brass, but this isn't your typical temple of masculinity. Instead, this Beverly Hills steakhouse adds a little romance to its chic digs. The inviting ambience is elevated by an open kitchen with views of the action, and the warm, courteous wait staff rounds out the experience. Steaks hail from New Zealand (matū is a Māori word) and their wood-fired preparation delivers on the promise of tender and juicy meat. Wagyu is usually a budget buster, but here it's offered at an unusually accessible price. Its delicate, exceptional flavor will have you remembering it's for weeks to come. Steaks may be the heart of the menu, but fazzoletti with a slow-braised beef ragu are a fine choice.