This restaurant is the crowning jewel of Chef Claude Le Tohic's ONE65, the six-floor homage to fine French cuisine. Chef Claude Le Tohic's five- and nine-course menus are composed of outstanding courses that may pair classic French techniques with pristine Californian ingredients. The rotating lineup may begin with a generous trio of caviar with freshly baked breads; and end over an enticing mignardise cart. In between, you may be greeted by the likes of abalone with seaweed butter, curry, daikon, and crispy rice or barbecued langoustine with braised fennel, tomato confit, and rouille. All the while, professional service enhances the elegant experience.