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Matsuhisa Aspen Restaurant Review: Jeffrey Klein and Japanese art consultant Nobuko Sinja Kang, in collaboration with noted chef Nobu Matsuhisa, created this expensive establishment at which sushi is an art form and the patrons exude style. Given the modern design, the deafening din and exquisite cuisine, reservations at Matsuhisa are difficult to come by during the high season weeks of winter and summer when the bi-coastals, who love Nobu in New York and Matsuhisa in Los Angeles, are in town. During less maxed-out times, locals' specials make this a more affordable hangout, especially in the bar and the sushi bar. The lounge offers a full sushi bar on a first-come, first-served basis. We order omakase---the chef's choice menu of what's freshest and most interesting that day. Other favorites on the regular menu are the Chilean sea bass topped with fresh black truffles or the black cod marinated in sweet miso. Matsuhisa’s extensive wine list, a breadth of world-spanning options, is pricey, but the selections, which run the gamut from Opus One and Silver Oak to Plumpjack and Château Lynch-Bages, are impressive. Note: The entrance to the restaurant is tricky to find---it's located downstairs in the blue Victorian, but you enter on the Monarch Street side.