This elegant restaurant takes a minimalist approach to its design, employing a dark color palette instead of the typical blonde wood. Though a two-concept spot (Kaiseki Room is a separate space), all eyes should be on the omakase, which Chef Andrew Huang runs with skill and precision. Delicate sea bream wrapped around sprouts with shaved black truffle delivers dialed-in flavors, while tempura-fried kamasu, served with myoga and chilled, roasted sweet eggplant, is smart and spot on.

There is a watchful eye over the experience at this intimate counter, where a multicourse contemporary tasting menu shares a singular interpretation of Japanese cuisine. The dishes are often unexpected yet always thoughtful. Spectacular seafood is a given: staple luxuries like bluefin tuna and uni are flown in weekly from Toyosu Market. Instead of the typical parade of nigiri, dishes offer unique combinations of Eastern and Western culinary sensibilities.

This concept from John Fraser occupies its own corner of the sleek and stylish Edition hotel. An open kitchen with glossy emerald-green tile overlooks the small dining room and delivers a contemporary prix-fixe with broad Mediterranean influences. Dinner begins with a series of bites like almond croissant with chicken liver mousse or Maine lobster feuillantine. Diver scallops arrive dramatically under a cloche filled with rosemary smoke.

Chef Bryce Bonsack blends his New York know-how with Italian training to great effect in this of-the-moment eatery. Naturally, there's an assortment of pastas, skillfully made in house and showcasing classic flavors and scrupulous technique, as in spaghetti al limone, tossed with knobs of blue crab and lemon, shaved garlic and zucchini. Perhaps most exciting of all are the displays of originality, as in a vibrant hiramasa carpaccio with green apple, capers and horseradish.

Chef Ebbe Vollmer's eponymous downtown dweller isn't your typical Tampa restaurant. Sleek and contemporary with a space dominated by a U-shaped marble bar, it's hyper-focused with just one tasting menu. Scandinavian elements make their way onto the dishes here, hinting at the chef's Swedish background, and the cooking is both clever and confident without superfluous fuss. Artful plating takes center stage in dishes like the beet roulade with a brown butter and black cherry sauce.