The sound comes first—a soft hiss as marbled beef kisses the grill, followed by the perfume of rendered fat and charcoal heat. Inside Yazawa Beverly Hills, time feels deliberate, almost reverent. Ten years after quietly opening in 2015, the restaurant remains one of the city’s most meticulous Japanese dining experiences—a sanctuary for those who know Wagyu not by name but by texture, temperature, and trust.
Last week, under warm lights and applause, Beverly Hills Mayor Sharona Nazarian presented Yazawa with an official Award of Recognition, honoring its “decade of flavor, artistry, and one of the most unique dining experiences in the city.” For General Manager Tatsuyuki Ogawa, the moment carried the weight of years spent preserving something fragile: authenticity. “We’ve never compromised on quality,” he said. “Even through the pandemic, our Wagyu arrived chilled from Japan—never frozen. That’s the promise we built everything on.”
In a city that runs on reinvention, Yazawa Beverly Hills has built its legacy on the opposite—consistency. For ten years, the Japanese yakiniku restaurant has defined quiet excellence through precision, hospitality, and an unwavering devotion to true A5 Kuroge Wagyu, flown chilled directly from Japan.
A Decade Recognized
Photos courtesy Yazawa Beverly Hills
Earlier this month, Beverly Hills Mayor Sharona Nazarian presented Yazawa with an i of Recognition honoring “a decade of flavor, artistry, and one of the most unique dining experiences in the city.” The moment marked more than longevity—it underscored Yazawa’s role in shaping Beverly Hills’ modern dining identity.
“Reaching ten years in Beverly Hills—through changing times and even a pandemic—is something we’re truly proud of,” said General Manager Tatsuyuki Ogawa. “We’ve never compromised on the quality of our Wagyu or our service. This award belongs to our team and the guests who supported us through every step.”
The Anniversary Omakase
The restaurant closed out its celebration with a special 10th Anniversary Omakase, a nine-course tasting that captured the essence of Yazawa’s philosophy: simplicity, balance, and depth of flavor.
The evening opened with a three-item Wagyu appetizer—light, tender, and perfectly marbled—followed by a crisp green salad as a palate reset. Two cuts of salted A5 Wagyu showcased the beef’s natural sweetness, while the Signature Yazawa Yaki, layered with shaved black truffle, deepened the experience with quiet complexity.
A chilled vichyssoise with caviar offered contrast before four marinated cuts—each distinct yet restrained—brought back the rhythm of the grill. The Chateaubriand, tender and rich, closed the savory courses, followed by garlic rice and a clean, refreshing mixed berry cheesecake. Guests departed with Yazawa’s signature house-made roast beef—a small gesture of gratitude that felt entirely true to the brand.
Legacy of Precision
Ten years in, Yazawa has proven that excellence doesn’t need reinvention—it needs consistency. Its minimalist dining room, attentive service, and quiet pacing continue to set a standard for Japanese dining in Los Angeles. Every movement—every slice, every turn of the grill—reflects the same respect for craft that first defined it.
Yazawa’s story isn’t about expansion or hype. It’s about refinement—the steady work of honoring a tradition while making it feel at home in Beverly Hills. A decade later, the flame still burns with the same purpose: to let the beef speak for itself.
Yazawa Beverly Hills is located at 9669 S Santa Monica Blvd, Beverly Hills, CA 90210. Parking is available behind the building and along metered streets.
