Best Luxury Dining Elite Seafood Restaurants in Downtown LA
5 hand-picked restaurants, critic-reviewed and ranked
Last Updated: February 2026
Our Top Pick
Kato
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.
Notable Picks
#1
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.
8.7
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.
#3
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
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
#5
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