America and Japan, along with France and Italy, converge in high style on the plates of chef Hiro Sone. Indeed, his food, from chawan mushi (egg custard) with lobster and sea urchin to porchetta (roast pork) over chanterelle mushroom risotto, is almost too beautiful to eat. He serves it in an equally stunning, modern space in one of the city's best-looking hotels, the St. Regis. Not surprisingly, the space and the plates attract members of the local -- and, some would say, stuffy -- elite who know food and have the means to pay a lofty price for it.
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