You could hardly think of a better setting for a French restaurant with two Michelin stars than the 23rd floor of the five-star Hotel Okura. Its renowned executive chef, Onno Kokmeijer, uses only fresh, seasonal ingredients when preparing his meals and consults often with the restaurant’s sommelier to create the perfect balance between food and wine. Although the beige dining hall decorated with unique glass lamps offers elegance and great views, the so-called Chef’s Table where diners sit at a u-shaped marble counter next to the kitchen is an experience serious foodies shouldn’t pass up.