Miura serves Tokyo-style (Edomae) sushi omakase. Wild seafood is flown in from Japan and delivered directly to the restaurant, including wild maguro. No farmed fish is used.
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.
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.
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