Agreed; I’d say n/naka or Providence.
But, I think Saam to Saison is very distant comparison indeed. I did Saison a couple times around the time I did é by Jose Andres (yes it’s not Saam but that and Bazaar Meat gave me a feeling for Andres’s cooking, especially because the menus share similar items), and their approach to food is very, very different. é was more akin to Atelier Crenn - more trompe l’oeil and diorama-esque (not being condescending here, but that’s the first word that came to mind, as you eat fairly literal scenes of a “forest” and courses with pun-like descriptions). Saison and Meadowood have much more “natural” style of cooking; even though it’s very meticulous, it has a certain purity and apparent simplicity about it. Because of their emphasis in using their hearth and garden, respectively, I don’t think they really have any real analogues in LA.
Perhaps Orsa & Winston? I don’t know. Maybe others can chime in on here. I’ve not been captivated by Josef Centeno’s cooking, and it seems kind of random, but some of the pictures look nice. Not sure if it’s what you’re looking for, but it may be another option.
LA has good high-end but it’s not it’s strongest point. SF Bay Area, while it doesn’t have the breadth of other cuisines that LA offers, has better high-end dining. With that said, you can certainly have a very good fine meal down in LA. My best bet for you, KK, is n/naka or Providence. I’ve had some very high-highs at both of those. Essentially, each of the high-end places listed has its own merits, feeling, positives, etc, etc. but if you’d like a comparison, my last few at Providence were closest to the impression I got from Quince and Acquerello. They’re different, of course, but that’s the best comparison I can draw from those listed.
kevin - Sushi Ginza Onodera is currently scheduled for February 2016.