洛杉矶汽车旅馆 6 - 市中心

Orsa & Winston pairs Japanese and Italian influences in a prix-fixe menu served from an open kitchen. Chef Josef Centeno's cooking leans exploratory instead of traditional: think peak-season ingredients infused with wide-ranging flavors. Dishes move between familiar and unconventional: crudos accented with fruit and herbs and seafood preparations that nod to both Mediterranean and Japanese sensibilities. The signature satsuki rice porridge, finished with parmesan cream and uni, remains one of the more distinctive expressions of the restaurant's approach.

A longtime fixture in LA's sushi culture, Chef Morihiro Onodera now operates from a more expansive, contemporary space that reflects both his history and his ambitions. Along with an à la carte menu, the restaurant offers an omakase experience that blends traditional sushi counter dining with subtle references to cha-kaiseki, beginning with a sequence of composed dishes before moving into nigiri. Seafood is primarily sourced from Japan, and the rice is milled in-house, underscoring a focus on ingredient integrity and control. Handmade ceramics crafted by the chef himself remain part of the pre

Expect to be greeted with an array of sambals as well as Malaysian classics on Chef Johnny Lee's Chinese-Malaysian menu. Don't let the slightly higher price point steer you away, as these large plates are designed for sharing. Pork jowl or chicken satay skewers start things off right, as do ulam bendi with charred okra, and steamed eggplant with sambal and dried shrimp. There are plenty of main dishes to choose from, but beef rendang in a rich and creamy curry accompanied by a buttery roti is a sure thing. To finish, look no further than the cendol sundae with coconut and pandan ice cream with

There's a welcoming vibe at this hip spot where the focus is on natural fermentation with sourdough pizza, seasonal pickled vegetables, and fermented drinks such as tepache. Grá has indoor and covered patio seating, but all eyes will be on the cooks preparing pizzas in their wood-fired oven. It's all about the thin and crispy sourdough crust with high quality toppings. Classics like pepperoni will always rule, but hard hitters like stracciatella and prosciutto with basil and a drizzle of coffee-infused honey are worth noting. While pizza is certainly the scene stealer, don't ignore their salad

There's tucked away and then there's Sushi Kaneyoshi. This clandestine (read: difficult to find) sushi counter is in the most unexpected of places and has been a difficult reservation to score since the very beginning. However, once inside, the serene, minimalist dining room is a vision to behold. Great care is taken with every detail, whether it's the quality of ingredients, the precise knife cuts, the careful forming of nigiri or the gorgeous pottery, some of which are handmade by Chef Yoshiyuki Inoue himself. From golden lobes of uni to rich monkfish liver, product and preparation are held

You'll need to read the instructions sent ahead of time to find the entrance to Chef Ki Kim's restaurant, but any navigation woes are quickly put to rest once you're inside this ten-seat spot. The contemporary Korean tasting menu pulls in global influences, and meals begin with a few bites such as shirako gimbap, a shell filled with truffle rice and diced kimchi, or crispy, tender octopus in a creamy sauce with octopus head and gochujang. Charred sugar snap peas with steelhead trout roe and tuna or creamy pasta made with perilla seed and topped with fresh winter truffle display a creative flai

With only one seating per night, this exclusive destination is a treat for a mere handful of lucky diners. Indeed, securing a reservation is no small feat, but the reward is a culinary spectacle with few equals. All eyes are on Chef Brandon Hayato Go, who handles and arranges every ingredient with care and explains every course in great detail. Seasonality is everything, as thoughtfully sourced ingredients are sliced, fried, grilled or steamed to exacting standards. The likes of abalone, snow crab, onions and corn are presented on prized Japanese pottery and porcelain collected by the chef him