 Nobuyuki Matsuhisa’s dazzling 150-seat restaurant featuring bamboo pillars, wooden birch trees, walls of black river rock and seaweed replicates the décor and menu of his Nobu in TriBeCa. The sushi bar just inside the entrance seats 16. Burnt-ash tabletops appear to match the bamboo features; a black rock at each table setting to hold chopsticks complements the black rock wall. Enjoy the mini-mountain of edamame while studying the menu. The new-style sashimi (whitefish, salmon, shrimp, oyster or scallop marinated in garlic, chives and ginger purée and seared in hot olive oil) was created for Beverly Hills customers who prefer their fish cooked. Nobu gives a nod to the chef's South American influence throughout the menu, especially in dishes such as anticuchos alongside kushiyaki. Skewered beef, chicken or seafood is presented with flavor profiles that co-mingle both Asian and Latin inspiration. You'll like the tuna tataki with traditional salsa or ponzu. The specialty of the house is black cod with miso (a sweet mirin-saké sauce) served in butter lettuce cups. Flourless chocolate cake with white chocolate sauce and green tea ice cream in a bento box, and almond cake with caramelized bananas, soy caramel glaze and almond ice cream are among the imaginative desserts. |
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