- Sublimotion ($2,000 or P98,710)
This restaurant promises to guide you through a molecular gastronomic experience with the help of technology and theater. Servers dress in futuristic costumes. After guests enter the dining area, an emcee asks them not to reveal the experience they are about to have. Appetizers are served in clear vials and then there's an ingredient as mundane as an olive prepared three ways. Overall, the most expensive meal in the world has received good reviews.
- Masa ($595 or P29,367)
New York, USA
Hailing from the Tochigi Prefecture in Japan, Masa's Masayoshi Takayama learned about the gritty side of seafood when he worked in his family's fish market in his early years. From this experience and help from mentor Ginza Sushi-ko, he learned to appreciate seafood and has developed a delicate way of preparing it, as showcased in his Masa menu.
- Ultraviolet ($450 or P22,210)
At Ultraviolet, diners are not solely paying for the food. Dining here includes a light show, music selected especially for each course, and the diners' names projected on the table. It's one big theatrical production that goes with a 20-course avant-garde menu that urges you to think philosophically and ask how and why these dishes were made.
- Kitcho ($450 or P22,210)
Chef Kunio Tokuoka has a lot on the line for his dishes at the Kyoto branch of
- Alain Ducasse Au Plaza Athenee ($425 or P20,976)
The Jardin-Marin prix
- Joël Robuchon Tasting Menu ($425 or P20,976)
Las Vegas, USA
The Strip at Las Vegas lines up an impressive listing of restaurants by seasoned and up-and-coming chefs, some of the names you might even know from television shows. It's also on this nightlife strip that three Michelin-starred Joël Robuchon serves an unparalleled tasting menu of French cuisine. Almost each dish peruses a star ingredient from some remote corner of the word: Maine lobster, Scottish salmon, truffled langoustine, and a delicate flan or sea urchin topped with Arabica coffee foam round up the menu.
- Saison Tasting Menu ($398 or P19,643)
San Francisco, USA
Only 18 people may dine and savor the 15 to 20-course meal by Saison owner and chef Joshua Skenes at a time. The tasting menu features the wide variety of ingredients available to Northern California chefs and diners may easily watch their dishes prepared in the fully exposed kitchen. Local abalone, buttery sea urchin over a slab of sour bread and white sturgeon caviar enrich the menu with exclusive seafood dishes.
This story originally appeared on Townandcountry.ph.
* Minor edits have been made by the Candymag.com editors.