New York

French-leaning chef David Bouley -- known for his dramatic restaurant endeavors in Lower Manhattan -- embarks on a collaboration with Japan's celebrated Tsuji Culinary Institute of Osaka to showcase his take on the art of kaiseki (the traditional Japanese multi-course dinner, defined by a deliberate progression of flavors). Decked out simply in light wood and rice paper curtains, the space is open and airy. Sushi can be ordered in a bar area, while the dining room is home to the kitchen's ritualistic tasting menus, feating elaborately plated seasonal dishes like scallops with trout caviar, apple foam and lime sorbet, or duck breast grilled in green tea with mushrooms.