REVIEW

Nobu

Although it is no longer the best Japanese restaurant in NYC, Nobu was the pioneer of so much of what has come after.  The now ubiquitous jalapeño with yellowtail, rock shrimp with spicy mayonnaise and miso black cod were once just a spark in Nobu Matsuhisa's mind, who, after spending some time in Peru, began incorporating Peruvian influences into his dishes (e.g., tiradito "Nobu style").  He opened Matsuhisa in Beverly Hills in 1987, and the rest is history: he now has around 30 restaurants on five continents.  It didn't hurt that Robert De Niro and Drew Nieporent helped him get his start in TriBeCa.

The restaurant has a beautiful design by David Rockwell that uses natural textures in an attempt to evoke the beauty of the Japanese countryside.  Birch trees stretch toward the ceiling and there is a wall made of river stones.  The fusion cuisine is innovative, accessible and delicious.  It's hard to justify not ordering the classics on at least your first visit, most of which are set forth in our recommended dishes..  We particularly like the ability to order tempura a la carte (there are over 20 options) – if only other restaurants would copy that too.

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INFORMATION

TriBeCa
105 Hudson St.
New York (at Franklin St.)
212-941-3905
Mon-Fri, 11:45am-2:15pm and 5:45pm-10:15pm; Sat-Sun, 5:45pm-10:15pm
    Nobu Matsuhisa, Chef
    David Rockwell, Designer
    Drew Nieporent, Restaurateur
    Robert De Niro, Restaurateur

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