Freshness and innovation are the hallmarks of this flagship restaurant of Nobu Matsuhisa's empire. The prolific chef-restaurateur had planned on closing it in favor of his newer, more glamorous Nobu up the street, but ultimately bowed to clamoring protests from loyal patrons. The surprisingly modest-looking place draws celebrities and serious sushi buffs alike. Here you'll encounter such dishes as caviar-capped tuna stuffed with black truffles, squid "pasta" with garlic sauce, sea urchin wrapped in a shiso leaf, and monkfish liver pâté wrapped in gold leaf. Reflecting his past stint in Peru, Matsuhisa incorporates intriguing Latin ingredients into traditional Japanese cuisine. Regulars ask for the omakase, assured of an amazing culinary experience, and then steel themselves for a big tab.
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