In a landmark skyscraper that towers over the city, Saga is a jewel in every sense of the word. An aperitif from the terrace is a striking start before settling into one of several intimate rooms fit with peach and emerald velvet, green marble tables, and carved stone accents. An aura of class and comfort takes hold in preparation for a cuisine that is inspired and delightful. The team is currently presenting a roster of signatures. The likes of egg soufflé with caviar and bonito foam as well as black bass and scallop with carrot-ginger curry lead to a dry-aged duck tagine served with msemmen—griddled flatbread—and all the trimmings. Dessert displays particular strength for its sharp focus, say an arrangement of treats with sweet potato and birch as a theme.