Tetsuya's

Chef Tetsuya Wakuda moved to this glamorous venue in 2000 and now both the food and the setting are well worth the long reservation period and the over-the-top prices. Certain dishes on Wakuda's multicourse degustation menu are perennial like gazpacho with spiced tomato sorbet and confit of Tasmanian ocean trout with unpasteurized roe, kombu and daikon but there's always something new too. PubSpy suggests if you want to get a real appreciation for Wakuda's alchemy try some of his recipes at home (he published a cookbook in 2001). PubSpy also discovered in 2008, Tetsuya's was ranked ninth in the S.Pellegrino World's 50 Best Restaurants list.