Best Fine Dining Seafood Restaurants in Los Angeles
15 hand-picked restaurants, critic-reviewed and ranked
Last Updated: February 2026
Our Top Pick
Sushi Ginza Onodera
Five consecutive years of Michelin stars since 2020
Essential Picks
9.2
This Michelin-starred Edomae sushi temple offers an intimate 16-seat omakase experience with fish flown daily from Tokyo's Tsukiji market. Chef Yohei Matsuki's precise knife work and premium ingredients create transcendent bites worth the $425 price tag.
Must-Try Dishes:
Hokkaido King Salmon, 5-Day Aged Tuna, Cherry Blossom Salmon Nigiri
What Makes it Special: Five consecutive years of Michelin stars since 2020
#2
Dear Jane's
9.1
Dear Jane's is a chef-driven, marina-front seafood restaurant from Josiah Citrin and Hans Röckenwagner, pairing classic American seafood dishes with a polished, retro-inspired dining room. Since opening in 2022 and earning a place in the Michelin Guide, it has become Marina del Rey’s most talked-about seafood destination for special-occasion dinners and serious seafood fans.
Must-Try Dishes:
Oysters Rockefeller, Shrimp Louie, Trout amandine
What Makes it Special: Michelin-listed, chef-driven seafood with retro coastal glamour and marina views.
#3
Providence
9
Chef Michael Cimarusti's seafood-focused tasting menus draw from California ingredients and line-caught fish through rigorous French technique, with a kitchen tank supplying live Santa Barbara spot prawns and sea urchins. The restaurant approaches its 20th anniversary having just earned LA's first three Michelin stars alongside a Green Star for sustainability. Expect refined, deliberate pacing and dishes that recent guests note feel perhaps slightly safer than past visits—still executed at an elite level.
Must-Try Dishes:
Santa Barbara Spot Prawn, Uni Egg, King Salmon
What Makes it Special: Three Michelin-starred seafood temple with a kitchen tank of live Santa Barbara spot prawns and sea urchins, orchestrating multi-course tasting menus from the freshest possible ingredients.
Notable Picks
#4
Kato
8.9
Chef Jon Yao channels Taiwanese-American nostalgia through a 12-course wood-fired tasting menu that has earned him three consecutive LA Times #1 rankings and the 2025 James Beard Best Chef: California award. The Row DTLA dining room is understated, letting the bold, heavily-seasoned dishes command attention. At $325 for the main room, it works best for diners seeking contemporary Taiwanese flavors filtered through fine-dining ambition rather than tradition.
Must-Try Dishes:
Fish Maw with Dungeness Crab and Caviar, Youtiao with Sea Urchin and Jamón, Spice-Crusted Duck Breast with Bao Bun
What Makes it Special: James Beard Award-winning chef Jon Yao reimagines Taiwanese-American nostalgia through a 12-course wood-fired tasting menu that earned Michelin recognition and a spot on North America's 50 Best.
8.9
This coastal Italian gem from NYC serves silky handmade pastas with pristine seafood, including their legendary fusilli with charred octopus and bone marrow. The sophisticated space draws power brokers and food enthusiasts seeking elevated Mediterranean seafood preparations executed with precision.
Must-Try Dishes:
Fusilli with Octopus & Bone Marrow, Lobster with Burrata, Dover Sole Meunière
What Makes it Special: NYC's acclaimed seafood-focused Italian arriving with Michelin pedigree
#6
n/naka
8.9
Chef Niki Nakayama's 13-course modern kaiseki weaves California seasonality through traditional Japanese technique across a 3-hour progression, anchored by a signature spaghetti-abalone course that has never left the menu since 2011. The 26-seat ryokan-inspired room operates with exacting service—staff retained for over a decade—and ends with Nakayama greeting each table personally. At $365 before drinks, this is a deliberate investment in craft rather than a casual dinner out.
Must-Try Dishes:
Signature Spaghetti with Abalone, Pickled Cod Roe & Black Truffle, Zensai Assortment, Binchotan-Seared A5 Miyazaki Wagyu
What Makes it Special: Chef Niki Nakayama's 13-course kaiseki blends Japanese tradition with California seasonality in a 26-seat intimate setting, featured on Netflix's Chef's Table
#7
The Lobster
8.8
Perched above the Santa Monica Pier since 1923, this Michelin Plate restaurant showcases Celebrity Chef Govind Armstrong's seasonal seafood menu with locally-sourced ingredients. The second-story dining room offers a breathtaking 180-degree ocean view spanning from Santa Monica Bay to Point Dume.
Must-Try Dishes:
Charred Octopus with Romesco, Maine Lobster Thermidor, Pan-Roasted Black Cod
What Makes it Special: Century-old legacy restaurant with Michelin recognition and panoramic ocean views
8.7
Chef Yoshi-san's 20-course Edomae omakase operates from a hidden 10-seat basement counter accessed through a Little Tokyo parking garage and hotel lobby. His training at two-Michelin-starred Sushi Ginza Onodera shows in the precise technique, with repeat customers comprising more than half of each evening's seating. Reservations release monthly and disappear within minutes—at $300, it draws sushi purists who compare it favorably to top Tokyo counters.
Must-Try Dishes:
Hairy Hokkaido Crab Chawanmushi, Nodoguro (Blackthroat Perch), Ankimo (Monkfish Liver)
What Makes it Special: Chef Yoshi-san, trained at two-Michelin-starred Sushi Ginza Onodera, serves 20-course Edomae omakase at a hidden 10-seat counter in a Little Tokyo basement.
#9
ADKT LA
8.5
ADKT LA is a moody French-Japanese spot on Fairfax that leans into cocktails, polished service, and chef-driven plates more than pure sushi. It’s a place for lingering evenings built around wagyu, seafood towers, and shareable small plates rather than a quick roll-and-go meal.
Must-Try Dishes:
Seafood Tower, Wagyu Chateaubriand, Matcha Tiramisu
What Makes it Special: French-Japanese cooking in a polished cocktail-forward dining room.
8.4
Chef Keizo Seki's original 2006 strip-mall counter remains the flagship of his global omakase chain, maintaining a Michelin star for over 15 years by focusing on the balance between neta and shari. The space resembles a small dentist's office—three to four tables plus bar seating—but that spartan setting is irrelevant to regulars who come for traditionally-executed Edomae sushi without California-roll distractions. At $230, it delivers consistency that has earned Jonathan Gold's praise and sustained local devotion.
Must-Try Dishes:
Bluefin Tuna, Kumamoto Oysters with Ponzu, Ika Noodles with Uni and Truffle Salt
What Makes it Special: Chef Keizo Seki's original Michelin-starred counter, open since 2006, where the balance between neta and shari reaches ittai-kan—perfect harmony.
#11
Sushi Gen
8.3
A Little Tokyo institution since 1980 where the $23-26 sashimi lunch special delivers halibut, fatty tuna, uni, scallops, and oysters at prices that confuse people given the quality. Strip mall setting, no reservations, long waits—all part of the deal. Regulars know the sashimi lunch is table-only; the dinner omakase and a la carte nigiri satisfy those who want the counter experience.
Must-Try Dishes:
Sashimi Lunch Special, Chirashi Bowl, Omakase
What Makes it Special: Little Tokyo institution offering exceptional sashimi value since 1980
#12
Omakase By Osen
8.2
Chef Damon Cho's omakase-focused sibling restaurant delivers theatrical multi-course experiences with caviar-topped toro, truffle-enhanced sashimi, and baked king crab hand rolls. The intimate counter seats and table options showcase seasonal Japanese fish with modern flourishes designed for maximum visual impact.
Must-Try Dishes:
Miso Crab Salmon, Caviar Toro Appetizer, Baked King Crab Hand Roll
What Makes it Special: Focuses exclusively on sushi with decadent caviar and truffle presentations unavailable at sister restaurant
#13
Tensho
8.1
A fine-dining shabu-shabu destination in Little Tokyo where A5 Miyazaki Wagyu and daily-fresh king crab are the main draws, prepared by a 23-year veteran of traditional Japanese cookery. The intimate, small-room setting and attentive service suit special occasions, though expect premium pricing ($128-$158 for wagyu courses) that matches the ingredient quality. Carries forward the legacy of predecessor Kagaya with a focus on letting high-grade proteins speak for themselves in bubbling broth.
Must-Try Dishes:
A5 Wagyu Shabu-Shabu Course, King Crab Hot Pot, Udon in Shabu Broth
What Makes it Special: Fine-dining shabu-shabu featuring A5 Miyazaki Wagyu and daily-fresh seafood, led by a 23-year veteran chef trained in traditional Japanese cookery
#14
YESS Restaurant
8.1
Progressive Japanese izakaya in a 1920s Arts District bank building where binchotan charcoal and wood-fired cooking anchor the approach. The whole lobster katsu burger and Monk's chirashi carry the menu; the cooking runs minimalist and somewhat monastic—reviewers call it polarizing for those expecting conventional izakaya energy. NYT 50 best US restaurants and LA Times 101 recognition validate the concept.
Must-Try Dishes:
Monk's Chirashi, Whole Lobster Katsu Burger, Junya's Daily Sashimi
What Makes it Special: Arts District izakaya with binchotan charcoal grilling and NYT top-50 recognition
8
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Birthday & Celebration Central
Chef Katsuya Uechi's high-technique Japanese cooking—anchored by the crispy rice with spicy tuna he essentially popularized across LA—lands in a Philippe Starck-designed room that doubles as Brentwood's go-to celebration venue. The shareable format and scene-driven energy make it strongest for groups and occasions rather than quiet two-tops. Expect premium pricing across the board, particularly on wagyu and handroll items.
Must-Try Dishes:
Crispy Rice with Spicy Tuna, A4 Wagyu Fried Rice, Brussels Sprouts
What Makes it Special: Chef Katsuya Uechi's signature Japanese dishes in a Philippe Starck-designed space where Brentwood's social scene converges