Asuka

Asuka may be a newer addition to L.A.'s Japanese fine dining scene, but the restaurant's owner, Vincent Hsieh, has been part of this world from its inception. Introducing Angelenos to Japanese cuisine in 1974, Hsieh has mentored Nobu Matsuhisa and Kazunori Nozawa before their illustrious careers in L.A. took off; with the most recent reincarnation of Asuka, that commitment to innovation and excellence has been renewed. For both lunch and dinner, diners can find traditional à la carte options of sushi and sashimi, but it's the prix fixe kaiseki that separates Asuka from some of the city's other luxurious Japanese restaurants. Chef Kenkichi Yamamoto crafts a series of nine beautiful courses, each one incorporating seasonal ingredients with both a Japanese and French flair. You might find edamame tofu landing in front of you, slippery clams topped with uni and caviar, or sea snails that must be drawn from their shell. Should you be an adventurous eater? Probably. But you will also find more recognizable plates presenting seared beef, chilled snow crab mixed in with grapefruit gelée, and warm balls of sushi rice topped with tuna during the sushi course. To finish, a matcha panna cotta and green tea—if you have any room left.