"Rank: #51 "From the vantage point of a seventh-floor kitchen in Tokyo’s Midtown Hibiya, Chef Seiji Yamamoto serves up some of the finest Japanese cuisine in the world. Showcasing the traditional craft of kaiseki dining, the series of meticulously crafted dishes with poetic names like ‘A sense of relaxation’ and ‘The philosophy of Ichiban Dashi’ includes sashimi, straw-grilled wild duck and Honshu pheasant."

"Rank: #57 "Constantly evolving dishes, a year-round sunlit setting and chef-owner Dan Hunter’s culinary ingenuity make Brae one of Australia’s most enduring standout restaurants." "

"Rank: #62 "A regular high-flier on the Asia’s 50 Best Restaurants list and holder of the Best Restaurant in Korea title for the past four years, Mingles is well-known for its melding of Eastern and Western cuisines."

"Rank: #63 "The culinary heritage of southern Thailand is magnificently represented at Sorn in Bangkok. Most dishes are true to ancient recipes and co-owners Supaksorn Jongsiri and Yodkwan U-Pumpruk genuflect to tradition by implementing old techniques such as clay pot cooking, charcoal grilling and banana-leaf-steaming." "

"Rank: #71 "At Vicky Cheng’s Vea, traditional Chinese produce meets the flourish of French fine dining. Using ingredients from Hong Kong, Taiwan and China, Cheng applies the skills he learnt while working at Restaurant Daniel in New York to create myriad dishes of breath-taking quality." "

"Rank: #72 "Diners expecting French cuisine will have to think again in this corner of Bangkok, as Le Du is inspired by the Thai word for ‘season’. With Thai ingredients taking centre stage, highly talented young chef Thitid ‘Ton’ Tassanakajohn offers a choice of a four- or six-course tasting menu."

"Rank: #73 "Luca Fantin cooks up a storm of Italian wonders on the ninth floor of Tokyo’s Ginza Tower. A true acolyte to the seasons, Fantin’s menu sports spaghetti with sea urchin and lettuce during the summer months, then Hokkaido venison with salsify during the winter – two of many cyclical annual plays."

"Rank: #75 "Landing at No.12 in the Asia’s 50 Best Restaurants list in 2021 only three years after the restaurant opened, Sazenka is famed for its Pan-Asian prowess in combining Chinese techniques and premium, seasonal Japanese ingredients."

"Rank: #76 "The ancient Japanese concept of keikoshoukon – meditating in order to find a guide to the present – comes into play at Yusuke Takada’s La Cime. The minimalist and spacious black-and-white dining room is home to dynamic French food with Japanese roots." "

"Rank: #82 "A longstanding fixture on the Asia’s 50 Best Restaurants list, it is no wonder that Manish Mehrotra’s innovative Indian fine dining is now among the best in the world, especially following its recent relocation."

"Rank: #88 "At Belon, a neo-Parisian bistro in the heart of Hong Kong, simplicity and technique are key."

"Rank: #93 "Garima Arora, the first Indian female chef to earn a Michelin star, is on a mission. Applying Indian techniques to Thai ingredients, her restaurant Gaa is home to showstopping dishes – crab served with warm macadamia milk curry, and chutoro betel leaf with green chilli chutney from the coast – and is changing perceptions of Indian food."

"Rank: #97 "Ben Shewry takes a laidback approach to Attica’s multi-course tasting menu. Drawing on personal experiences and local myths to inspire his dishes, Shewry pays homage to Australian native produce, including whipped emu eggs served in an open emu eggshell, bunya nuts and herbs grown on neighbouring Rippon Lea estate." "

"Rank: #99 "L’Effervescence offers not only some of the best French cuisine you'll get outside of France but some of the best food you'll eat, period."

"Rank: #100 "Since reopening in 2019, Richard Ekkebus’ Amber has been bringing something new to the table. Focussing on pure flavour and fresh ingredients, diners will find less refined sugar, salt and dairy in the dishes." "