Arts District, Los Angeles ยท restaurant
Fourteen counter seats tucked into ROW DTLA, where traditional Japanese kaiseki unfolds over a dozen-plus courses of wild-caught seafood and precise seasonal cooking. Nodoguro (a fatty black-throated sea perch fished from deep waters) may arrive grilled over oak alongside thick-cut lotus root; crab nabe follows in the final stretch. Book months ahead: it's the toughest res in the city.