This Koreatown newcomer — from veterans of Union Square Hospitality Group’s Michelin-starred fine dining restaurant the Modern — features a $90 four-course tasting menu with options including truffle kung pao chicken, sourdough jajangmyeon, and a huckleberry brioche pudding. The team, led by executive chef Jiho Kim, also recently introduced a special program on Mondays where outside chefs come in, take over the kitchen, and offer a rotating four-course tasting menu with wine pairings for $110.

Buckle in for the non-stop party at Sushi On Me, where the $89, 15-course omakase takes place in under an hour and comes with unlimited pours of sake. Far from a hushed sushi counter, the subterranean restaurant boasts live music on a nightly basis. Cash only.

The acclaimed pasta pros at two-year-old Italian restaurant Rezdôra offer a $95 tasting menu that diverges from its a la carte lineup to highlight different types of pasta from Italy’s Emilia-Romagna region. It features five courses with small portions of pastas — including a tortellini en brodo and anolini — in a format that Eater critic Ryan Sutton likened to “the lightness and ingenuity of a sushi omakase.”

At Niche Niche, a rotating cast of wine experts works with the restaurant to create a different four-course menu each night ($88 per person, with wine pairings). On Sundays and Mondays, the restaurant offers a separate tasting menu created by a guest chefs who work with the restaurant in one-week stints (price per person varies). Keep an eye on the restaurant’s website for the latest guest wine hosts and chefs taking over the space.

This well-known, affordable omakase spot closed down its original East Village location and moved into a new, larger space in the same neighborhood earlier this year. While there’s more seating in the new spot, the guiding principle of Sushi by M’s less-expensive, speedy omakase service has remained the same. There are two different omakase menus to choose from at the restaurant: a shorter 12-course option for $60 and a longer 16-course option for $95. The seatings run for approximately an hour.

Chef’s Table at Brooklyn Fare and Bar Uchu alum Samuel Clonts, along with business partner and beverage director Raymond Trinh, debuted Sixty Three Clinton on the Lower East Side earlier this year with dinner service that revolves around a seven-course, $92 tasting menu. The ambitious meal takes plenty of turns throughout the night, starting with fancy breakfast tacos topped with a scoop of trout roe and ending with a miniature baked Alaska.

Dirt Candy’s five-course, $85 tasting menu is a seasonal study in vegetables handled with care and confidence, from the candy cane beet carpaccio to spheres of cucumber layered on toast and served with seaweed caviar. The team also offers a vegan version of the menu.

Last year’s Falansai reboot, under chef Eric Tran, has been going extremely well. The Vietnamese-American restaurant offers a jam-packed a la carte menu, but the tasting menu option — starting at $45 for four courses — is the can’t-miss experience, Eater critic Ryan Sutton writes. The dishes are not disclosed beforehand and change constantly, but past courses have included beef tartare spring rolls and grilled Chinese broccoli sprinkled with duck skin cracklings.

Fradei’s critically acclaimed tasting menu is a $90, five-course adventure from co-owners Simone Finotto and Clement Besset that rotates every three weeks and, like others on this list, operates with a touch of secrecy. Diners are informed ahead of time that each menu includes a pasta and a protein, but no other details are revealed until dinner is served. Past menus have included cured mackerel with jicama and nettle agnolotti.

Grab a seat in Claro’s bustling dining room and dive into the Michelin-starred Oaxacan restaurant’s four-course, $72 tasting menu loaded with tacos, tostadas, memelas, and a range of aromatic, stunning moles. For brunch enthusiasts, Claro also offers a three-course, $45 tasting menu on the weekends featuring empanadas, masa pancakes, and cups of churros served with thick, sweet cajeta for dipping.