This contemporary Korean restaurant, a la NYC stalwarts Atomix and Jungsik, dazzles with its 10-course tasting menus ($175) served at the six-seat chef’s counter. The selection of reimagined Hanguk creations is inspired by the seasons in Korea and is as pleasing to look at as they are to ingest. Makgeolli-braised baby pineapple with a gochujang-sugar cane glaze, trout roe, and black sesame is a work of art. At the same time, hamachi with konjac noodles, cucumber, and tomato-dongchimi shaved ice is a cool sweet-and-sour stunner. Add-ons include truffles ($50), caviar ($60), sake ($60) and wine ($85).

Serving high-end, globally inspired, and seasonally driven omakases is what this cozy 10-seater by chef Michael Collantes is all about. Collantes and his tweezered band of culinarians present some of the most impeccable and artistically plated dishes Winter Park has seen. Omakases ($285) are offered in a multicourse “Explorer” option, showcasing seasonal, local bounty with global ingredients, or an “Atlantis” option, which dives into the diverse abundance of local and global waters. Beverage director Benjamin Coutts curates a program to enhance the experience for an additional $110 to an eye-popping $325.

Kadence became one of the city’s best restaurants the moment it opened back in 2017, and six years on, the eight-seat sushi and sake bar inside an all-black edifice still offers one of the best dining experiences in the city with its intimate omakase. Co-founders Mark Berdin and Jennifer Banagale and a dedicated team of cooks and servers continue to serve impeccably presented multicourse meals for $295. Sake pairings are offered in 3-, 5- and 7-glass pours for $30, $50, and $80.

Bruno Fonseca’s high-end chef’s tasting pop-up concept is now ensconced in a stunning space where the Brazil-born chef and his team of “foreigners” (hailing from France, Syria, and, umm, Philly) present dishes that draw from global influences but lean ever so slightly to his native land. The multicourse, “confiance” menu ($195) focuses on local and luxe ingredients that change seasonally. The intimate space seats ten and offers two seatings for dinner. Beverage pairings range from $95-$190 with bonbons and a meal-ending coffee service included.

While chef-owners Kevin and Laurie Tarter have taken a back seat in the kitchen and handed duties over to executive chef Chandler Cook (Feather & Quill), the three-course prix-fixe menu is as lavish as ever and offered for a very reasonable $69.90. A meal could start with lamb bacon and beet salad before a main of veal au poivre, or mustard and sherry elk tenderloin, is presented with seasonal embellishments. Beignet-brioche doughnuts or orange bread pudding make worthy endings. Unsurprisingly, this kitchen does everything from bread to pickles in-house.

Chef Henry Moso’s extravagant, free-for-all omakases have become legendary for the ingredients he’s able to source both locally and globally, and the manner in which they’re presented. He doesn’t hold back during the 15-course extravaganza ($300) with cocktail, wine, and sake pairings ranging from $40 to $90. Omakases are offered at East Colonial Drive and Turkey Lake Road locations, but the trendy clientele is a given no matter the restaurant.

The five “waves” of Kaya’s $120 “sama sama” tasting menu present a host of dishes rooted not in the fried and porky Pinoy faves we’ve come to know and love, but in seafood and vegetables of the highest order, much of it locally sourced. No question, chef Lordfer Lalicon, and partner Jamilyn Bailey are out to test any preconceived notions people may have of Filipino fare. The beverage pairing features six selections of cocktails, wine, and sake for an additional $85.

After a three-and-a-half-year hiatus, Norman Van Aken’s eponymous restaurant is back in a new space with a new look but, thankfully, with its original Latin-Caribbean DNA still intact. Van Aken and chef Carlos Robles Molina’s degustation menu is a seasonal tour de force marrying flavors of the New World with those from the East – think Florida swordfish wrapped in Okinawan sweet potato or maple- and coffee-rubbed bison tenderloin served with a plum gastrique, navy bean refrito, bone marrow butter and smoked puffed sorghum. The five-course meal costs $170 with $65 and $95 wine pairing options.

Pretty plates of food influenced by the “Americas” are the focus of the five-course menu at this hotel resto, sitting next to a world-class sculpture garden. Table-wide participation is required to sample a menu starting with Peruvian duck nigiri or cobia maki and finding its form with poussin with foie snow or wagyu striploin. The cost is $119, with pairings ranging from $65 to $95.

It’s clear that Morimoto Asia executive chef Yuhi Fujinaga and executive sushi chef Alex Munkhbilguun are bent on offering the absolute finest cuts of fish and seafood procured from Toyosu Fish Market and around the world inside their sprawling, two-story Disney Springs behemoth. The $250 omakase is a refined and mind-blowing experience for the cuts alone – baby barracuda, butterfish, and beltfish from Kanagawa; whole firefly squid from Hyogo; line-caught horse mackerel from Kagoshima; Alaskan sea urchin and on it goes. Add to that the creativity, precision, and adherence to tradition the chefs possess (not to mention the 110 pounds of brown rice milled in-house daily), and the sushi program here may very well be the most “polished” in the region.

Traditional and postmodern Spanish eats are a hallmark of Jaleo by noted chef José Andrés, and guests to his monolith at Disney Springs can partake in three different tasting menus, all highlighting the regional diversity of Spain. The “Jaleo Experience” presents an array of tapas items for $100, while his “¡Eat Like José!” gets a bit chichi with premium cuts of meat and luxe ingredients for $135. Pairings can be added for $49 or $65 more.