RFK Rankings · Beverly Hills
Best Chefs Tables in Beverly Hills 2026
Chef's tables & chef-led omakase counters · Beverly Hills · 6 ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 20, 2026 · Updated June 23, 2026 · Reviewed by Fredrik Filipsson, Editor-in-Chief · How we rank · Corrections
When Hiro Urasawa closed his ten-seat counter in 2020, he handed the room to Yamato Miura, and that hand-off says most of what you need to know about chef's tables in Beverly Hills: here, the chef's table is the sushi counter, where the chef serves you directly and the meal is whatever they decide. The city has no shortage of grand dining rooms, but the real chef-in-front-of-you experiences are six omakase counters, one of them Michelin-starred, ranging from about 100 to 320 dollars. Below is who each counter suits, what it costs, and how to book it, ranked on the counter itself rather than the address.
1.Miura
The eight-seat counter in the old Urasawa room, run by a chef trained at three-star Kikunoi. The most serious chef's table in town.
Miura occupies 218 North Rodeo Drive in the Rodeo Collection, the room Hiro Urasawa handed to chef Yamato Miura when he closed in 2020, reopened in 2021 as an eight-seat Edomae omakase counter. Exec chef Derek Wilcox is the only Westerner to finish a seven-year apprenticeship at three-Michelin-star Kikunoi in Kyoto, and he builds the 18-course omakase, around 320 dollars, on wild maguro and fish flown from Japan, with no farmed product on the counter. There is no menu; you sit at the counter and the chef leads, course by course. This is the booking for the most exacting sushi experience in Beverly Hills, for two to eight guests who want the chef in front of them. Reserve well ahead and arrive on time for the seating.
Book the counter directly; let Wilcox lead and ask which maguro cut is best that night.
2.Nozawa Bar
A Michelin-starred ten-seat counter hidden behind Sugarfish. Sit here for market-driven nigiri and a chef in arm's reach.
Nozawa Bar is the ten-seat omakase counter tucked behind Sugarfish at 212 North Canon Drive, and it holds one Michelin star in the 2025 guide, the only starred sushi counter inside Beverly Hills proper. Exec chef Jay Sada, named in 2025, works alongside master chef Osamu Fujita under founder Kazunori Nozawa, building a 20-plus-course nigiri progression from fish picked at the Los Angeles market that morning; the blue crab hand roll is the signature finish. The price is 225 dollars plus an 18 percent service charge, with two seatings a night. This is the booking for a starred counter experience without the wait for a destination room. Reserve two to four weeks ahead and take whichever seating you can get.
Book the counter; come hungry and finish on the blue crab hand roll.
3.Sushi by Scratch Restaurants: Beverly Hills
A ten-seat counter from a Michelin-starred chef duo inside the SLS. Book it for technique-driven nigiri under 200 dollars.
Sushi by Scratch Restaurants sits inside the SLS Beverly Hills at 465 South La Cienega Boulevard, a mini counter seating just ten from Michelin-starred chefs Phillip Frankland Lee and Margarita Kallas-Lee. The 17-course omakase runs 185 dollars and leans into the kitchen's own fermentation, with a hamachi nigiri dressed in a sweet-corn pudding and sourdough breadcrumbs and a house-fermented soy among the signatures. The counter is personal and conversational, with the chefs serving and explaining each piece. This is the booking for the most inventive chef's-table sushi in Beverly Hills, and the rare one that stays under 200 dollars. Reserve ahead, sit at the counter, and let the chefs walk you through the fermentation.
Book the counter; ask the chefs about the house-fermented soy and the corn-pudding hamachi.
4.Matsuhisa
The original Nobu counter, where black cod miso began. Sit at the sushi bar for direct service from the source.
Matsuhisa at 129 North La Cienega Boulevard is the room where Nobu Matsuhisa opened in 1987, the original restaurant from which the entire Nobu and Matsuhisa empire grew. The black cod with miso was invented here, alongside the new-style sashimi, and the omakase runs in tiers at 150, 200 and 250 dollars, the top tier adding wagyu. Sit at the sushi counter rather than a table and you get the chef's direct service, the closest thing to a chef's table the room offers. This is the booking for a piece of Los Angeles dining history with a chef in front of you. Reserve ahead, request a counter seat, and order the omakase with the black cod built in.
Book a sushi-counter seat; take an omakase tier and make sure the black cod miso is in it.
5.Sushi Note Omakase
A fourteen-seat counter pairing nigiri with a serious wine list. Book it for omakase with a glass in hand.
Sushi Note Omakase opened in 2024 at 421 North Rodeo Drive in the Rodeo Collection, a fourteen-seat counter led by chef Kiminobu Saito and built around the rare pairing of omakase with a deep wine program. The long seating is a 20-course nigiri progression over two hours at 190 dollars, with a shorter 12-course option at 125 dollars and wine pairings from 100 dollars. The fish is premium and imported, the room is calm, and the wine angle sets it apart from the city's other counters. This is the booking for a sushi obsessive who also wants to drink well at the counter. Reserve ahead, take the long seating, and add the wine pairing if the night allows.
Book the long seating; add the wine pairing and let Saito guide the nigiri order.
6.Sasabune
The accessible chef's counter, true omakase well under 200 dollars. Sit down, trust the chef, and eat what comes.
Sasabune at 9162 West Olympic Boulevard is the value chef's counter on this list, a long-running Beverly Hills branch of the Sasabune lineage that runs its room on a strict trust-me omakase, the chef deciding each course. Dinner omakase lands around 100 to 120 dollars, with a lunch omakase near 60 dollars, and the warm-rice nigiri and the blue crab hand roll are the things people come back for. There is no à la carte at the counter; you sit, and the chef serves piece by piece until you say stop. This is the booking for a real chef-led omakase without a destination-counter price. Reserve ahead, sit at the bar, and follow the chef's lead.
Book a counter seat; eat what the chef sends and finish on the blue crab hand roll.
Avoid for a chef's table
A great restaurant, but no counter seat
Spago Beverly Hills. People assume Wolfgang Puck's flagship on North Canon Drive offers a chef's table, but it does not have a standing pass-side or in-kitchen counter to book. It runs a California tasting menu and private dining rooms, not a chef-interaction seat. It is a wonderful dinner, just not a chef's table. If the chef in front of you is the point, book Miura or Nozawa Bar; CUT at the Beverly Wilshire is in the same position, with no dedicated counter.
How to book a Beverly Hills chef's table
Almost every counter here is reservation-only and tiny, eight to fourteen seats, so book through each restaurant's own system two to four weeks ahead for a weekend seat. Miura, Nozawa Bar and Sushi by Scratch release seats in batches and sell out fast; Sasabune and Matsuhisa are a little easier, and Matsuhisa is the one place you can sometimes walk up to the sushi bar. Note any allergies when you book, because the omakase is set as a group and substitutions are limited.
Arrive on time, since the counter starts the progression together, and go easy on fragrance out of respect for the fish and your neighbors. If you want to drink seriously with the meal, Sushi Note is built for it; if budget is the deciding factor, Sasabune delivers a true chef-led omakase for around half the price of the destination counters. Whichever you choose, sit at the counter, not a table, so the chef is serving you directly.
Frequently asked
Which Beverly Hills restaurant has the best chef's table?
Miura on North Rodeo Drive is our pick. Chef Derek Wilcox, the only Westerner to finish a seven-year apprenticeship at three-star Kikunoi in Kyoto, runs an eight-seat Edomae omakase counter in the room Hiro Urasawa entrusted to Yamato Miura in 2021. The 18-course omakase is about 320 dollars and uses only wild fish flown from Japan. It is the most serious chef's counter in Beverly Hills.
How much is a chef's table or omakase in Beverly Hills?
Prices range widely. Sasabune runs roughly 100 to 120 dollars for dinner omakase, Matsuhisa starts at 150 dollars, Sushi by Scratch is 185 dollars and Sushi Note Omakase is 190 dollars for its long counter, or 125 dollars for the shorter seating. Nozawa Bar is 225 dollars plus an 18 percent service charge, and Miura, the most expensive, is about 320 dollars before drinks.
What happened to Urasawa in Beverly Hills?
Urasawa, Hiro Urasawa's famed ten-seat counter at 218 North Rodeo Drive, closed in 2020 and Urasawa returned to Japan. He entrusted the space to chef Yamato Miura, and it reopened in 2021 as Miura, an eight-seat Edomae omakase counter led by exec chef Derek Wilcox. So while Urasawa itself is gone, its room and its standard continue under a new name on the same Rodeo Collection address.
Does Beverly Hills have a Michelin-starred chef's counter?
Yes. Nozawa Bar at 212 North Canon Drive, the ten-seat omakase counter hidden behind Sugarfish, holds one Michelin star in the 2025 guide under exec chef Jay Sada, with master chef Osamu Fujita and founder Kazunori Nozawa behind the concept. The fish is selected at the Los Angeles market each morning, and the blue crab hand roll is the signature. It seats twice a night.
How do you book a chef's table in Beverly Hills?
Almost all of these counters are reservation-only and small, so book ahead through each restaurant's own system, often two to four weeks out for a weekend seat. Miura, Nozawa Bar, Sushi by Scratch and Sushi Note seat eight to fourteen guests a sitting, so dates go quickly. Tell the counter about allergies when you book, arrive on time because the omakase starts as a group, and skip strong fragrance.
Related rankings
More from RFK
Browse the full Beverly Hills dining guide, compare the best chefs tables worldwide and the best omakase counters worldwide, see how New York's chef's tables and the best chef's tables in Los Angeles compare, or open the full RFK rankings index.
Restaurants for Kings is reader-supported. Some reservation links are affiliate links with OpenTable, Resy or Tock; we earn a small commission at no cost to you, and a link never buys a place on a ranking. Editorial scores and ranking order are independent of any commercial relationship. See our ranking methodology.