This is one of those places that is a little hard to judge but I think you have to take expectations and price into account. The food and atmosphere are good, but for me the food especially wasn't... More

This is one of those places that is a little hard to judge but I think you have to take expectations and price into account. The food and atmosphere are good, but for me the food especially wasn't great and not worth the price. I wouldn't tell anyone to actively avoid Nobu but also wouldn't send them there. There are just better options.
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Kodak Theater architect David Rockwall redesigned the old Beau Nash space to create a dramatic backdrop for food that is more a work of art than a meal. Birchwood tree sculptures shed soft light on... More

Kodak Theater architect David Rockwall redesigned the old Beau Nash space to create a dramatic backdrop for food that is more a work of art than a meal. Birchwood tree sculptures shed soft light on backlit stenciled blossoms cut in brushed metal and fastened to taupe pillars, dark woodblock flooring, and a wall of black river stones.
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Kodak Theater architect David Rockwall redesigned the old Beau Nash space to create a dramatic backdrop for food that is more a work of art than a meal. Birchwood tree sculptures shed soft light on... More

Kodak Theater architect David Rockwall redesigned the old Beau Nash space to create a dramatic backdrop for food that is more a work of art than a meal. Birchwood tree sculptures shed soft light on backlit stenciled blossoms cut in brushed metal and fastened to taupe pillars, dark woodblock flooring, and a wall of black river stones.Start with a cold dish and move on to a hot dish followed by sushi. Mild shishito peppers are an exotic alternative to edamame. The yellow tail tartar topped with caviar and a Japanese mountain peach is smooth and buttery with a hint of wasabi fire. Signature dishes include the inventive Peruvian style spicy salmon skewers, pink and tender filets lightly drizzled in ancho chile sauce. Red meat aficionados savor the thinly sliced beef tobanyaki served piping hot in a clay dish with baby asparagus, white shiitake and grilled Portobello mushrooms.
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