Nobu
our comments
This New York outpost of Nobuyuki Matsuhisa’s Los Angeles original has spawned hordes of imitators and inspired fierce devotion among diners. When Matsuhisa is seeing to his other restaurants, his chefs are equally capable of the stunning gastronomic pyrotechnics, doing justice to his trend-setting New Age Japanese cuisine with its South American and Californian overtones. The crowd is a blend of see-and-be-seen Downtowners and Uptown power-brokers arriving by limo, and you can only get a reservation if you call the public number well in advance or know the restaurant’s private number. But once you’re in, you can have a great (and very expensive) meal: course after course of thrilling creations announcing pure and clean flavors amid elaborate preparations. Nobu’s ingredients are of the finest class. Try new-style sashimi or the multicourse chef’s choice---omakase---menu (be sure to specify how much you want to spend or else be prepared to spend big). It may include such signature dishes as squid "pasta" (paper-thin shavings of squid) with a garlic sauce, sashimi salad and black cod with miso; rock shrimp or scallop with yuzu sauce; asparagus with egg sauce and salmon eggs; or fresh lobster with wasabi pepper sauce. Japanese beers and sakés blend in with a good selection of wines. Desserts speak to a transcultural East-West schizophrenia---some would be at home at the TriBeCa Grill down the block. Nobu has a casual urban feel while featuring flamboyant décor along a theme-park Japanese path: beechwood floors are stenciled with cherry blossoms; tall birch-tree columns rise to a high ceiling. The sushi bar stools have chopstickslike legs---modern while country and very rococo.- April 2005
your comments review this restaurant
What an amazing meal I had recently at Nobu, totally fantastic food, fab service and brillian atmosphere! I have dined in Nobu London a few times and really enjoyed the food but not the bill!! In NY however, you get the quality of the food without the sting of the bill (as the US Dollar is so weak currently). All the usual favourites are still amazing (black cod, yellow tail sashimi etc) and my friend who dined with me was blown away by the whole experience. I would not hesitate to recommend this resaurant to anyone who enjoys amazing food in a wonderful environment.
Comment on this reader review
Charlie
Sunday, August 17, 2008
After waiting my table in the Next, I been surprised whit the exquisite tastes of this high-recomended Matsuhisa´s restaurant. I know that it was a Big headache for my wallet, but every cent is awarded with great food, a very good service, and... look that atmosphere!! That black cod was....mmmmhhh...get yourself being in an epicurean spectacle.
From Monterrey, México
Comment on this reader review
Carlos Guerra
Sunday, September 18, 2005
