ike Santa and his elves, it’s impossible to comprehend the gastronomic miracles that come out of Joël Robuchon’s workshop. The internationally acclaimed chef has already tackled the top culinary cities of the world – Paris, Las Vegas, Tokyo – and thus it was time to set up shop in North America’s foodie destination – NYC.

The Four Seasons snatched up this pricey investment without blinking an eye and has since reaped the rewards of housing a five star chef.

Patrons only have only one dining option – the omakase – where the chef prepares what he chooses as a surprise for the diners. The mini-plates each contain a heavenly little treat for the taste buds that combines both French and Japanese techniques, presentation, textures and flavors for a truly overwhelming culinary experience.

Lunch is the best option for a sparse crowd as the dinner dining fills the room fast.