Mind-blowing two-Michelin-star creations at this pinnacle of gastronomy change with the seasons; spring, for instance, might see scallops and oysters with vanilla sea salt and gin-and-tonic foam, king crab with salted lemon, beurre blanc ice cream and caviar, or salt-crusted pigeon with pomegranate jelly and pistachio dust. Also incomparable is the 23rd-floor setting with aerial views north across the city.
If your budget doesn't stretch to dining here, try the bar snacks at the adjacent Twenty Third Bar.
