Best Fine Dining Restaurants in Downtown LA
27 hand-picked restaurants, critic-reviewed and ranked
Last Updated: February 2026
Our Top Pick
Orsa & Winston
A Michelin-starred Italian-Japanese tasting menu led by Josef Centeno.
Essential Picks
9.1
Josef Centeno’s tasting-counter destination blends Italian structure with Japanese precision, delivering a paced, quietly inventive menu. The room is intimate and minimalist, letting the multi-course progression do the talking. Its current one-star Michelin status marks it as the ZIP’s true special-occasion Italian-leaning anchor.
Must-Try Dishes:
Uni Pasta / Sea Urchin Course, Seasonal Pasta Flight, Sake-Paired Dessert Course
What Makes it Special: A Michelin-starred Italian-Japanese tasting menu led by Josef Centeno.
#2
Hayato
9.1
Seven-seat kaiseki counter where Chef Brandon Go—trained at Tokyo's three-star Ishikawa—personally prepares and explains each course using ingredients flown daily from Japan. The $450 omakase format attracts serious Japanese cuisine devotees willing to battle the first-of-month reservation rush for what many consider LA's closest approximation to dining in Kyoto. Expect a meditative two-hour progression through seasonal courses served on the chef's collected antique ceramics.
Must-Try Dishes:
Miso-Glazed Black Cod Rice Pot, Steamed Abalone with Liver Sauce (Awabi), Charcoal Grilled Hokkaido Kinki
What Makes it Special: Two-Michelin-starred kaiseki from Chef Brandon Go, who trained at three-star Ishikawa in Tokyo, served to just seven guests per night
A destination omakase counter where technique and fish sourcing are the whole story. Each course is tightly calibrated, with subtle seasoning and temperature control that rewards attention. Expect a long, immersive meal aimed at serious sushi seekers.
Must-Try Dishes:
Seasonal nigiri omakase, Hokkaido uni, A5 wagyu bite (when offered)
What Makes it Special: High-end omakase with elite sourcing and exacting technique.
#4
715 Sushi
9
A Michelin-starred Arts District omakase room where chef Seigo Tamura’s Osaka-trained sensibility shows in knife work and restrained seasoning. The progression is thoughtful, mixing pristine nigiri with a few composed bites that highlight seasonality. It’s intimate and serious without feeling stiff.
Must-Try Dishes:
Nigiri omakase progression, Otoro with house soy, Seasonal uni course
What Makes it Special: Michelin-level omakase with Osaka-rooted precision.
Notable Picks
#5
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.
8.8
A glamorous Art Deco supper club in the historic Oviatt Building, Cicada is built for dressed-up date nights with live big-band music and Italian-leaning fine dining. Couples come for the soaring 30-foot ceilings, vintage chandeliers, and white-tablecloth service that turn dinner into an old-Hollywood experience.
Must-Try Dishes:
Lobster Linguine, New York Steak Osso Bucco, Chocolate Lava Cake
What Makes it Special: A 1928 Art Deco landmark turned supper club with live big-band nights.
8.8
Perched atop the Ritz-Carlton, Leña is a Latin-influenced steakhouse where open-fire grilling, specialty beef cuts, and chimichurri-driven flavors meet sweeping views of Downtown LA. Expect precise cooking on premium steaks, polished service, and a menu that nods to Argentina while staying firmly contemporary.
Must-Try Dishes:
Wagyu beef carpaccio with black truffle, Bone-in ribeye with chimichurri, Chori-pan with house-made sausage
What Makes it Special: High-altitude Argentine-inspired steakhouse with panoramic DTLA views and meticulous wood-fired cooking.
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
Niku X
8.7
Vibes:
Luxury Dining Elite
Birthday & Celebration Central
Group Dining Gatherings
Trendy Table Hotspots
A celebratory yakiniku theater built around chef-paced tasting menus and premium A5 wagyu, with tableside grilling that turns dinner into a guided progression. The experience is ingredient-forward but high-energy, best enjoyed as a structured course run rather than à la carte wandering.
Must-Try Dishes:
14-course yakiniku tasting menu, A5 wagyu flight, King crab and lobster add-ons
What Makes it Special: Chef-paced wagyu tasting built for interactive grilling.
A modern Brazilian churrascaria in the Financial District, H&H turns date night into a full-on experience with endless skewers of prime cuts, a deep wine list, and polished service. Couples come for the picanha and A5 Wagyu, then linger over cocktails in the sleek, downtown space.
Must-Try Dishes:
Picanha Prime Steak, Brazilian Cheese Bread (Pão de Queijo), Feijoada Black Bean Stew
What Makes it Special: Endless tableside-carved prime cuts and A5 Wagyu in an upscale Brazilian rodizio setting.
#11
MXO by Wes Avila
8.6
Award-winning chef Wes Avila elevates Mexican cuisine with wood-fire cooking techniques and premium steaks at this contemporary Mexican steakhouse. The sophisticated space features an outdoor firepit and serves creative dishes that blend regional California and Mexican influences.
Must-Try Dishes:
Wood-Fired Carne Asada, Sweet Potato Taquitos, Grilled Octopus
What Makes it Special: Wood-fire Mexican steakhouse by acclaimed chef Wes Avila
8.6
Katsuya L.A. Live is a design-forward sushi destination pairing Chef Katsuya Uechi’s signature rolls and sashimi with cocktails steps from Crypto.com Arena. It’s the polished, high-energy choice for big nights out, with standout dishes like crispy rice with spicy tuna and miso-marinated black cod.
Must-Try Dishes:
Crispy Rice with Spicy Tuna, Yellowtail Sashimi with Jalapeño, Miso-Marinated Black Cod
What Makes it Special: A high-profile sushi room with signature rolls, polished service, and arena-adjacent energy.
#13
Restaurant Ki
8.5
A 10-seat Korean tasting menu in Little Tokyo's basement that earned a Michelin star and the 2025 Young Chef Award in under a year of operation. Chef Ki Kim's 12-course menu at $285 blends Korean technique with global influences—shirako gimbap, octopus with its own head sauce, 45-day dry-aged dairy cow. LA Times named it 2025's best new restaurant; reservations release monthly and disappear fast.
Must-Try Dishes:
Shirako Gimbap, Octopus with Octopus Head Sauce, Perilla Noodle with Winter Truffle
What Makes it Special: Michelin-starred Korean tasting menu from the 2025 Young Chef Award winner
#14
Baroo
8.4
Chef Kwang Uh's LA Times Restaurant of the Year channels Buddhist philosophy and temple fermentation techniques learned during six months with nun Jeong Kwan into a six-course, $125 tasting menu that borrows from homestyle Korean bansang traditions. The Arts District space keeps service deliberately relaxed, avoiding the self-importance of typical tasting menus. Vegetarian and vegan options require 24-hour notice but rank among the city's best special-occasion plant-based meals.
Must-Try Dishes:
Hokkaido Scallop, Soy-Braised Wild Black Cod, Brandt Beef Short Rib
What Makes it Special: Chef Kwang Uh's fermentation-focused modern Korean tasting menu draws from Buddhist and Taoist philosophy, with house-made ferments adding depth to every course.
8.4
A rooftop Japanese room with skyline views and a staff that’s used to navigating gluten-free requests. Sushi, sashimi, and robata plates are the safe lane, and servers will steer you away from soy-based pitfalls and suggest swaps. The vibe is date-night sleek, with food that stays solid even under heavy traffic.
Must-Try Dishes:
Sashimi assortment with GF soy, Robata salmon or black cod, Crispy rice with spicy tuna (GF sauce request)
What Makes it Special: High-rise sushi and robata with staff trained to accommodate gluten-free diners.
#16
Bar Sawa
8.3
An 18-course edomae-style omakase at $185 in a basement speakeasy setting—the cocktail program rivals the sushi as a reason to book. Fish sourced from Japan with Mexican and Spanish bluefin; pieces arrive with nikiri brushwork and minimal fussing. Reservation instructions include a video for navigating the building; the secrecy is part of the draw. Soy sauce cheesecake closes the meal.
Must-Try Dishes:
Seared Bluefin Toro, Sous Vide Monkfish Liver, Smoked Soy-Marinated Chutoro
What Makes it Special: Intimate 18-course omakase from a Michelin-starred chef in Little Tokyo
#17
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
#18
La Boucherie
8.3
Vibes:
Luxury Dining Elite
Date Night Magic
Birthday & Celebration Central
Business Lunch Power Players
A sky-high French-leaning steak and seafood room inside the InterContinental, where the draw is classic technique paired with cinematic DTLA views. Private dining options and semi-private starlight booths make it a strong pick for high-stakes celebrations or client hosting. The menu shines most on beef cuts, shellfish starters, and a slow, formal meal rhythm.
Must-Try Dishes:
Dry-Aged Ribeye, Seafood Tower, French Onion Soup + Steak Add-Ons
What Makes it Special: 71st-floor steakhouse with discreet private dining and skyline drama.
#19
Vaca DTLA
8.3
Vaca DTLA brings Top Chef alum Amar Santana’s Costa Mesa Spanish steakhouse downtown, tucked beneath the Beaudry tower by FIGat7th. The menu focuses on shareable tapas, paellas, and serious steaks backed by a deep Spanish-leaning wine list. It reads as a polished but lively room suited to nights out more than quick bites.
Must-Try Dishes:
Paella valenciana, Wine-braised oxtail, Deconstructed pan con tomate
What Makes it Special: DTLA outpost of Amar Santana’s Spanish steakhouse, centered on paella, tapas, and wood-fired steaks.
#20
Ootoro Sushi
8.1
Decades of experience culminate in edible art at this upscale omakase counter where each piece arrives as a photogenic masterpiece. The Instagram-savvy presentation includes dramatic torch work and colorful garnishes that make every course social media ready.
Must-Try Dishes:
Chef's Omakase, Toro Tartare, Charcoal-Grilled Fish Collar
What Makes it Special: Theatrical presentation designed for social media
#21
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
#22
Eigikutei
8.1
A 60-year Little Tokyo kaiseki house built around multi-course seasonal progression, sourcing A5 Wagyu from Miyazaki and Yonezawa prefectures and offering what it bills as North America's first plant-based vegan kaiseki course. The minimalist, quiet dining room leans into the formality of the format — this is where you go when you want the meal to set the pace, not the crowd. With 82% of Google reviewers at five stars across 132 ratings, the kitchen holds a tight line, though the small review pool means the track record is still developing.
Must-Try Dishes:
A5 Wagyu Shabu-Shabu Kaiseki, Omakase Sushi Kaiseki, Plant-Based Vegan Kaiseki
What Makes it Special: A 60-year Little Tokyo family legacy serving multi-course kaiseki with A5 Wagyu from Miyazaki and Yonezawa prefectures, plus North America's first plant-based vegan kaiseki course.
#23
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
#24
Sushi Takeda
8
A 10-seat Little Tokyo counter focused on traditional Edomae technique, where the pace is deliberately unhurried and the room stays quiet enough to hear the kitchen work. The format rewards diners who want to watch their meal built piece by piece rather than rush through courses.
Must-Try Dishes:
Omakase, Nigiri, Sardine
What Makes it Special: Intimate Little Tokyo counter serving traditional Edomae-style omakase in a 10-seat setting
Worthy Picks
7.9
A members-only rooftop serving globally-sourced Soho House signatures—Barcelona ham croquettes, Mumbai butter chicken, wood-fired pizzas—with poolside skyline views in a converted 1916 Arts District warehouse. Works for hotel guests and members who want the full private-club production but should expect audible rooftop music and Santa Fe Ave traffic noise during evening hours.
Must-Try Dishes:
Ham Croquettes, Butter Chicken with Garlic Naan, Spicy Salami Pizza
What Makes it Special: Members-only rooftop with a 50-foot pool serving Soho House favorites sourced from Barcelona and Mumbai outposts
#26
San Laurel
7.9
José Andrés' 10th-floor perch at the Conrad Los Angeles marries Spanish technique with California produce, with views of Walt Disney Concert Hall setting the scene. The beefsteak tomato tartare—actually tomatoes in a disc topped with gelatinous tomato-water 'yolk'—typifies the kitchen's clever approach. Some reviewers note hotel-restaurant polish occasionally overshadows personality; pre-theater convenience and the terrace view remain the primary draws.
Must-Try Dishes:
Beefsteak Tomato Tartare, Rack of Lamb, Blackhawk Farms Wagyu Flat Iron
What Makes it Special: José Andrés' LA flagship with Spanish technique and Music Center views
#27
Camélia
7.7
A French-Japanese bistro from the Tsubaki team that reworks bistro staples with Japanese precision — pot pies built with abalone and snail butter, croque madames layered on shokupan with ham katsu. The Arts District room runs lively-to-loud on weekends, so weeknight reservations land closer to the date-night tone the cooking deserves.
Must-Try Dishes:
Abalone & Shrimp Pot Pie, Croque Madame, Bluefin Tuna Toast
What Makes it Special: French-Japanese bistro from the Tsubaki team where classic French dishes are refined with Japanese technique — pot pies get abalone and snail butter, croque madames are built on shokupan with ham katsu.