One of the world’s premier destinations for seafood lovers, Le Bernardin’s menu teams with sparklingly fresh fish and shellfish, used in highly refined dishes.
The menu is split into three sections – Almost Raw, Barely Touched and Lightly Cooked – with dishes mixing French and Asian influences. Think poached halibut with Manila clams and wild mushroom casserole or a single barely cooked scallop with brown butter dashi.

The dining room is a sleek, modern space with waiters in Nehru-style jackets gliding beneath a brooding triptych of stormy seas.