Sushi Yugen gives tasting-menu diners two clear paths: a focused Edomae sushi progression and a longer counter experience that moves from kaiseki-inspired courses into sushi. The distinction matters because it lets diners choose between concentration and ceremony without leaving the restaurant's core omakase language.

Arbequina's chef's prix-fixe turns dinner into a deliberate sequence rather than a collection of à-la-carte hits. It is the clearest route for diners who want Moeen Abuzaid's modern Arabic cooking to unfold across savoury plates and dessert.

This restaurant is built around the chef-selected meal, not a menu of mix-and-match sushi orders. The menu shape, booking structure, and named seasonal examples all point to a planned omakase dinner where the progression is the point of the visit.

The seven-course menu gives Kiin a composed route through snacks, soup, curry, steak, tea, and dessert. It is the clearest way to see the kitchen's Royal Thai side, with a vegan version that keeps the same level of intention.

Alo is built around four-, six-, and ten-course menus, with the Dining Room and Kitchen Counter set up for a paced progression rather than a la carte browsing.

Actinolite is built around a guided meal rather than a broad list of choices. The strength is the kitchen's ability to carry a seasonal arc across courses, with the Full Menu giving the clearest version of that experience.

Miku has a defined tasting-menu lane, not just a premium a la carte sushi list. The Early Summer Kaiseki Menu moves through seasonal fish, Hassun, Aburi Sawara, sushi, A5 Japanese Wagyu and dessert, giving the restaurant a full-course dinner shape.

Signature and contemporary tasting menus give Don Alfonso 1890 two serious dinner arcs, while the a la carte and lounge menus keep the room usable for diners who want the same kitchen without a full-length commitment.

DaiLo's Choice gives the restaurant a natural guided route, useful for diners who want the kitchen to connect the wontons, chicken, fish, rice, vegetables, and snackier moments.

Edulis builds the visit around a changing multicourse progression rather than a broad permanent menu. Snow crab with fennel and mousseline and John Dory with asparagus, porcini, and Amontillado Sherry sauce show how the sequence moves from delicacy toward deeper savoury flavours.

360 has more than an a la carte path. The Canadian Experience and Indigenous Menu create structured ways through the restaurant, with lobster, venison, Arctic char, wild boar, maple, birch, cedar, and sweetgrass carrying the strongest set-menu identity.

Grey Monday gives Grey Gardens a structured shared-menu path for diners who want the restaurant to guide the meal. It is a monthly format rather than the whole identity, but it adds a real progression option to the regular dinner menu.