 Nobu Los Angeles Restaurant Review: Nobu Los Angeles is a stylish link in chef Nobu Matsuhisa's global chain of upscale sushi spots. The design features dark brown and red tones, with gold, orb-shaped lanterns casting dim light on the young, hip crowd that comes for sushi and fusion cuisine. Diners have their pick of several different sections: the bar, front room, main room with sushi bar, and private dining room nestled in the middle. Nobu fans know what to expect: from sushi, sushi rolls and sashimi to skewers, tempura and tobanyaki (served in ceramic cooking dishes). Among the cold dishes, try the baby-artichoke salad, the monkfish pâté with caviar, and whitefish sashimi with dried miso. If you've just won the lottery, caviar has its own section on the menu called "tartare with caviar," which includes toro, salmon, yellowtail and botan ebi. The brick oven turns out dishes such as cauliflower with jalapeño dressing, Niman Ranch rib-eye and whole black sea bass. Other entrée options include the signature black cod with miso, squid pasta with a light garlic sauce, jidori chicken and Australian lamb chops, in addition to monthly changing specials. As in many fusion restaurants, the desserts are less flavorful than the savory part of the meal. The wine list is mainly composed of Californian and French selections, including a $16,000 1982 Château Pétrus. There are also signature sakés available that are made exclusively for Nobu's restaurants. Also located at 22706 Pacific Coast Hwy., Malibu, 310-317-9140.
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