This is one of the world’s best restaurants—it’s that simple. To have a chance of getting a table, you need to book when reservations become available, 4 weeks in advance, and reconfirm a few days before. If you can, ask for a table right next to the floor-to-ceiling windows with intimate views across a Japanese-inspired courtyard of maples and waterfalls. The service is impeccable, and the food truly inspired—many diners consider it a once-in-a-lifetime experience. Chef Tetsuya Wakuda’s signature dish, a confit of Tasmanian ocean trout served with konbu seaweed, celery, and apple, is always on the menu.