Araxi Seafood Tower is the order that explains the restaurant fastest: oysters, prawns, tuna tataki, salmon battera, hamachi, poke, smoked sockeye and lobster in one seafood-led opening move.

Bar Oso earns this card through Octopus Jorge Style and the Fresh Charcuterie Board. One gives the menu a chef-named seafood centre; the other shows house-made craft before the hot plates arrive.

Amazonian Fish and Nikkei Ceviche give Balam a clear center of gravity: one runs through banana-leaf black cod, the other through seafood and rocoto tiger milk. The best order starts where the kitchen is most specific, then widens into grill and street-food plates.

Wild Blue has several dishes that can lead the order instead of simply filling out a luxury menu. The Seafood Two Tier Tower and sablefish are clear anchors, while Bluefin Tuna Noodles give the opening round a distinctive raw-bar edge.

Butter Poached Atlantic Lobster and Nitro Ice Cream give Bearfoot two dishes that explain the restaurant quickly: luxury seafood first, tableside theatre last. That is the shape of a signature hand.