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Nobu Restaurant Review: In this incarnation of Japanese chef extraordinaire Nobu Matsuhisa's international empire, plopped down in the Hotel Crescent Court, some things are so first-rate and others so pedestrian, sometimes in the same dish, that we feel as if we're simultaneously eating in two different restaurants. A plate of gorgeous sushi, with a spectacular bit of toro tuna, is garnished with an undistinguished blob of wasabi paste. Beautifully roasted, salmon-hued Tasmanian trout comes on a bed of delicately fried spinach, but after a couple of bites the spinach deflates and everything is swimming in a sea of an overly salty mirin concoction that renders the spinach inedible and maroons just a few edible pieces of trout above the surface. Even our Alsace Riesling arrives far too cold to enjoy right away. And then come first-rate slivers of whitefish drizzled with a citrus-infused sauce capped with tiny dots of spicy Peruvian chili paste, a dazzling display of how good Nobu can be. Regardless of the experience, the dessert bento box of warm chocolate fondant cake, goma tuile and green tea ice cream grants a sweet finale to the meal.