Sushi Ginza Onodera
Counter only sushi bar with can’t miss omakase menu
Chef Yohei Matsuki
Serious sushi has arrived in La Cienega by way of New York and Tokyo. Ginza Onodera just celebrated its one-year anniversary and is hitting its stride. This is not your everyday sushi restaurant, yet it was clear that many diners, on a recent Saturday night, were in fact regulars. The omakase menu starts at $300 per person and requires advance reservations for a 6:00 pm or 8:30 pm seating. The intimate restaurant has bar seats only, so every diner gets front row seats to Chef Yohei Mitsuki’s art. And what an art it is! Each fish is sourced directly from Tokyo Tsukiji fish market and flown in twice a week. Fresh wasabi, house-pickled ginger, and exquisite knife cuts are on display, and special attention is given to each item on the menu, from the miso soup to their house-made dipping sauces.
Every detail is accounted for, be it the counter—fashioned from a 200-year-old Cypress tree from Mie prefecture in Japan—or the stunning Edo-Kiriko crystal sake glasses. Watch in awe as Mitsuki uses the Honyaki Maguro Bocho or “tuna sword” to slice through the most magnificent piece of tuna you’ll find outside of Tokyo. While you are likely to experience new and rare items, such as a hokkaido crab and its roe, the simple pieces of tuna are what really illustrate the essence of Ginza Onodera.
Elevated Italian Fare
Chef Scott Conant
Restaurateur Stephane Bombet and Chef Scott Conant have partnered to bring Angelenos elevated Italian fare complete with a gorgeous dining space in The Ponte. Lovers of Conant’s cuisine will revel in seeing classics like the eggplant caponata, pasta al pomodoro—arguably the best spaghetti in LA—and the braised short ribs with roasted root vegetables and spaetzle. Entrees are equally exciting and are making the most of the season. Farro-crusted halibut is served with kabocha squash puree, black trumpet mushrooms, Brussels sprouts, and hazelnuts. Plus, all this exquisite food is served under a spectacular tree and the night sky.
New York City’s renowned French takes over one of Los Angeles’ hottest hotels
Chef Steve Benjamin
People who’ve spent time in New York are familiar with the fame of Jean Georges. He’s opened dozens of restaurants but seemed to be holding out for LA until the perfect opportunity came along. That opportunity came in the newly opened Waldorf Astoria in Beverly Hills. Jean Georges has a formal affair downstairs in the glamorous main dining room. Start with the famous ahi tuna tartare with crushed avocado, radish, and ginger dressing or crispy sushi with sea trout, chipotle emulsion, and mint. Mains range from several simply cooked proteins to more elaborate dishes like the Icelandic salmon with quinoa, coconut, carrot, and poppy seed or Parmesan-crusted organic chicken with lemon and escarole. Head to the rooftop for more casual cuisine with the best view in Beverly Hills.
Downtown Los Angeles
Spotlighting Northern Italy’s most rustic and refined flavors
Chef Steve Samson
Samson brings a piece of Bologna to Downtown Los Angeles with Rossoblu, the industrial Italian eatery that features handmade pastas and an extensive in-house butchery and salumi program. Start out with a glass of lambrusco, a festive, unique sparkling red that is not often featured on wine lists. Valbruna eggplant is a must order. Paper-thin eggplant is layered with a tomato sauce, Parmigiano Reggiano, and fresh basil leaves to create the lightest—and perhaps the best—eggplant Parmesan you’ll ever encounter. The pappardelle with sausage ragu is another great dish, combining broccoli and ricotta crema over wide homemade noodles. Whole grilled orata is fantastic and their “contorni” or roasted veggies are by no means an afterthought. Cocktails are unabashedly strong and pair well with the rich food and vibrant atmosphere.