Think of Anthony Martin’s tasting menus as your guide to impressive flavor combinations and spectacular presentations. Dashi flan with caviar, edamame, chives, flower petals, and yuzu kosho brings newness to soy, and caramelized chestnut soup with celery root panna cotta blisses you out with richness. In a stunning space hung with works by Andy Warhol and Gerhard Richter, platings parallel that level of artistry: river salmon accompanied by the river, holding rocks, water, and dry ice, and white sturgeon milk balls mimicking caviar, complete with a branded tin. Thoughtful wine pairings and faultless, familiar, almost telepathic service rank among the city’s best. Tru Experience menu, $158; Vegetable Experience menu $115.