The names of diners are projected onto the table at Ultraviolet, a 10-seat luxury restaurant in Shanghai
Qilai Shen—The New York Times/Redux


Shanghai, China

Four-dimensional dining? That’s the aim of Ultraviolet’s 20-course dinners, set in a windowless room outfitted with visual and audio systems to create an experience in which every dish is paired with different sounds, images and scents—“psycho tasting,” as French chef and founder Paul Pairet calls it. Opened in 2012, the restaurant was just upgraded from two to three stars in the 2018 Michelin guide to Shanghai. —Casey Quackenbush

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