Shun, the Japanese culinary tradition that celebrates seasonal food at peak flavor, informs the menu prepared by Chef Alain Verzeroli, a protégé of the late chef Joël Robuchon. Verzeroli’s cooking is grounded in French technique and integrated with Japanese flavors and aesthetics. Signature dishes include lemongrass lobster and Long Island duck à l’orange. The intimate Art Deco-inspired dining room features an open kitchen. Prix fixe and chef’s tasting menus only.