As has been the case since opening in 2005, purity and precision are the underpinnings of Chef Michael Cimarusti's California cooking, and his cuisine has grown even more impressive over the years. The tasting menu blends global inspiration and classic technique with a modern sensibility, and sources the freshest and most sustainable seafood, often wild-caught from American waters.

Chef Aitor Zabala and his dedicated team have awakened Somni, Catalan for "dream," from a long sleep and have fashioned this revamped iteration as a distinctly personal and unique dining experience. Tucked away just off Santa Monica Avenue, the dining room's soothing, creamy palette with light wood and glass is marked by a colorful bull's head from the original spot, hinting at the Spanish-inflected cuisine.

With only one seating per night, this is the kind of destination where a handful of lucky diners are privy to an exemplary culinary spectacle. Many of the courses begin with ingredients that are attractively arranged, then finished before your eyes, and presented by Chef Brandon Hayato Go with detailed explanations. To kick off the kaiseki, the chef serves a small bite, or sakizuke, like chilled, charred eggplant with ginger and dashi.

Chef Jordan Kahn's singular operation is tucked inside a strikingly futuristic edifice of red steel ("the Waffle"), a fitting spot for this highly creative restaurant where diners enjoy a tasting menu that is equally out of the ordinary. Each dish is visually stunning, with cuisine that is not only daringly inventive (at times downright whimsical), but also marshals finely honed technique and impeccably balanced flavors.

Since opening in 1999, Chef Josiah Citrin’s flagship has been a Santa Monica mainstay. Through its many evolutions, the restaurant has sought to offer a certain kind of fine dining experience that will never go out of style. Slip in through a discreet side entrance to enter the enclosed space that combines a vibe-y underground feel with classic luxury. One can expect the finest cutlery and plates, gorgeous presentations and plenty of tableside saucing.

There's tucked away and then there's Sushi Kaneyoshi. This clandestine (read: frustratingly difficult to find) sushi counter is in the most unexpected of places, but step inside this serene, minimalist showpiece and be transported to Japan. Great care is taken with every detail, whether it's the quality of ingredients or the artful plating—some of the pottery is even handmade by Chef Yoshiyuki Inoue.

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 head meat with gochujang.

A counter and open kitchen showcase the culinary pyrotechnics of Chef Josef Centeno; and the deeply robust prix-fixe flaunts all the fireworks—think peak-season ingredients infused with wide-ranging flavors. The pescatarian menu is inspired by the culinary traditions of Japan and Italy. For starters, thin slices of tuna, flash-seared with sesame seeds and paired with pluots, citrus, and dill aioli, is both bright and balanced.

Originally from Osaka Prefecture, Chef Seigo Tamura came to the United States with dreams of becoming a professional basketball player. Thankfully for Los Angeles, the only points he's scoring are with diners. The eight-seat counter is wonderfully spacious, and the chef mostly keeps to himself as he blends the traditional with the inventive. This is in part evidenced by the surprising number of cooked dishes deployed throughout the meal.

This popular spot hums with activity from eager diners and a bustling open kitchen. Headed by the talented Chef Max Boonthanakit and team, Camphor plates seriously good French fare with a sprinkle of spicing from Southeast Asia. Creative cocktails, including the refreshing Saint-Germain, complete the experience. Bubbling hot rigatoni stuffed with artichokes, Swiss chard and Comte delivers one satisfying bite after the next.

Chef Jonathan Yao is on a mission, deftly drawing on his Taiwanese background to deliver inspired, bold dishes. Far from his first location, the Row DTLA dining room is a cool enclave of polished concrete, steel, plate glass and light wood furnishings, along with an open kitchen that features prominently. It is a beautiful stage for his tasting menu, which is not shy about seasoning.

Its namesake is a Caribbean island just off the coast of the Yucatán Peninsula, but this beloved counter, located inside the Mercado La Paloma, is a distinctively Angelino phenomenon. Chef Gilbert Cetina, who previously cooked with his father at neighboring stall Chichen Itza, draws from Mexican coastal cuisines in dishes whose simplicity belies remarkable flavor. Spectacular quality seafood of unassailable freshness leaves an impression.

As Chef Morihiro Onodera is one of the legends who helped establish LA's sushi culture, it comes as no surprise that his omakase is a standout. The little bites and dishes that precede the nigiri can often feel like a second thought at most counters, but that's far from the case here, where the omakase yields an impressive amount of food. His food is personal: the majority of the seafood comes from Toyosu; he uses Akitakomachi rice from his hometown of Iwate Prefecture.

This contemporary California restaurant from Chef/co-owner Kevin Meehan feels fresh with its wood and white cushioned seating, and walls accented with blue-and-white paintings. It's a perfect setting for a kitchen with a mission to deliver wholly organic and sustainable cuisine. Expect to see locally sourced and grown vegetables, seafood, and some dry-aged proteins on the à la carte or tasting menus.

A perennial hit since opening (expect a wait), this decade-old darling continues to please with creative cocktails and Italian cuisine. The décor veers from typical osteria-style, thanks to handsome dark-wood paneling and a white marble counter but nab a seat at the Mozza bar for a prime view of the antipasti preparation. Bread is something of an obsession here, as is the mozzarella menu.

This whimsical, immersive space is a touch otherworldly, with its tangled greenery, moody lighting, and trance-y soundtrack, but guests will be happy to fall under its spell when they taste Chef Jordan Kahn’s singular cuisine. Primal live-fire cooking combines with a zero-waste ethos and a treasure trove of sustainably sourced wild and organic ingredients to create dishes that are as memorable as they are delicious.

During the day, this enticingly arranged butcher shop sells humanely raised meats from local partner farms. By night, Gwen opens into a glowing dining room showcasing the same upscale cuts à la carte and on its multicourse tasting. Named for their beloved grandmother, this collaboration between Chef Curtis Stone and his brother, Luke, conjures Art Deco glamour with crystal chandeliers and a roaring fireplace.

Chef Yoshitaka Mitsue and Chef Shingo Kato (both formerly of the Permanent Mission of Japan to the United Nations) and two waiters take great care with the details at this sleek hideaway nestled within Japan House at the Ovation Hollywood. Here, the fish is sourced from Japan and flown in twice weekly, then cured or aged in-house. Products are sourced locally for the best quality.

Nozawa Bar is secreted away in the back of the Beverly Hills location of Sugarfish, yet this jewel box is entirely independent of the local chain it's housed within. Omakase is the sole dining option here, served as multiple courses of nigiri along with some sashimi and handrolls. Each sequence centers on exceptional seafood, most of it sourced from local waters. Chef Osamu Fujita may be a traditionalist, but the menu includes many novelties.

Securing a reservation is no easy task, but once inside this intimate, wonderfully stylish room, you’ll find a warm and graceful dining experience. The finely suited and hospitable team are an extension of Chef Niki Nakayama, who presents her interpretation of kaiseki by drawing upon seafood, meat, and produce sourced mostly across Japan and California.

A note of elegant simplicity pervades the experience at this minimalist eight-seat counter, overseen by Chef Nozomi Mori and her streamlined, adroitly hospitable team. The unassuming space and soft-spoken service serve as a backdrop for an artfully prepared omakase that highlights purity and refinement. The lack of superfluous embellishment puts the spotlight on exceptional seafood (flown from Japan) accented by seasonal produce from the Santa Monica farmer’s market.

Although located in the same building as Chef Josiah Citrin's sister restaurant Mélisse, in lieu of its sibling’s tasting menu-only format, the offerings here afford more choice, with a modest prix-fixe alongside à la carte options. Chef Ken Takayama's cuisine sends forth signature combinations of French technique with an abundance of California's seasonal produce, focusing on updated takes on classically rooted flavors with modern, global touches.

A stylishly modern space hidden inside an unassuming strip mall, this hip concept's tasting menu is one for the books. Offered in a well-appointed front bar, drinks and a snack kick things off, and the staff is wonderfully engaging as they serve a host of delectable, hyper-local items. The eclectic cuisine travels beyond the borders of Italian tradition, offering up such creations as a raviolo filled with king crab, fermented pineapple, and macadamia nuts.

Chef Yasuhiro Hirano turns out some of the most exciting sushi in town at a counter in a private room tucked within sister restaurant, I-naba. His particular magic lies in weaving together a few key components, including exotic fish that he ages before blending with a host of ingredients. He’s mastered dishes that more established pros haven't—and to such precise and polished effect.

Taketoshi Azumi is indeed the real deal—he's worked for two decades at top spots on both coasts and comes from a family of sushi connoisseurs. In fact, Shin is named for the Tokyo restaurant run by his late father (spot the sign hanging behind the counter). Despite its pedigree, the vibe is laid-back and the joyful chef keeps things entertaining, and solo diners feel a part of the crowd.