Haute Top 5: The Most Expensive Restaurants in Los Angeles

Urasawa is still the hottest table in L.A. Chef Hiro Urasawa's Rodeo Drive eatery is frequently cited as one of the most expensive restaurant's in the world—the no substitutions, 30-course omakase menu—chock full of wagyu and toro—will cost you $395 per person without drinks—and also one of the most exclusive: there are only ten seats in the restaurant, making it one of the hardest reservations to make in Tinseltown. An average bill here for a dinner: over $1000.

Chef Curtis Stone's first eatery has also followed Urasawa's winning strategy...with a twist. There are 24 seats in his Beverly Hills jewel box of a restaurant, which serves up a set, 10 course menu for $140 (without drinks) that, each month, focuses on one special seasonal ingredient such as walnuts, lime, beets (upcoming for March) or white and black truffles in the winter months, which can substantially raise the cost of this chef's tasting menu...but trust us, it will be worth it.

Josiah Citrin's Michelin two-star eatery in Santa Monica is often feted as one of the best in L.A. and for that reason, his $185 (sans drinks), 10-course tasting menu seems almost like a steal. You'll dine like kings and queens on items such as egg caviar—soft poached egg with lemon crème fraîche and sturgeon caviar—foie gras terrine, black truffle risotto and prime beef rib eye. We highly recommend the superb wine pairing, which costs an additional $165. If this is one of the best meals of your life (and it will be), for another $35, you can take home a signed copy of Citrin's cookbook, "In Pursuit of Excellence."

Wolfgang Puck's contemporary twist on the classic steakhouse, CUT, located at the Beverly Wilshire hotel, already primes you for the swish experience to come with its Richard Meier-designed, all-white interior with a skylight that amplifies the effect of moonlight after dark. Its menu is just as luxe as its interior: expect to find Sterling Osetra Caviar for $130 an ounce, six ounces of filet mignon for $88 and both American and Japanese wagyu for $140 apiece.

Petrossian's dinner menu is actually pretty reasonable, but considering that this West Hollywood eatery is best known for its caviar selection, you simply can't dine without trying one of its many rare brands. The Huso Dauricus costs $457 for 50 grams, while 50 grams of the Ossetra is priced at $650. The priciest caviar on the menu—the Special Reserve Shassetra—will set you back a whopping $3125.