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| - I don't even know why I'm writing this stupid review. You're gonna go to Nobu regardless of what I write so why the heck am I even bothering?
Why are you going to go? I'll give you 3 reasons:
1) REASONABLY WELL PREPARED DISHES
The fish is usually reasonably fresh because they crank out so much sushi nightly that every day new fish really has to be brought in. The sauces used for any fish or meat dish are well balanced, savory, & time-tested - no need to worry about overly salty ponzu sauces or overbearingly sweet plum sauces. A couple of key dishes to try, to experience what I'm talking about include:
-- Toro Tartar in Ponzu: The ponzu the toro floats in is deliciously well made & is practically sipable after finishing the fish & the accompanying American Sturgeon caviar. The ponzu doesn't utterly overshadow the delectable saltiness of the caviar which is surprising.
-- Kumamoto Oysters: If you're one of those "these shells are so small" types, skip this dish. This is for those that appreciate truly flavorful & tasty oysters - not beefy, characterless ones. With these oysters, you can also appreciate the different sauce pairings the chef provides
2) THE "IN" or "COOL PLACE" TO GO
Guys - there's a lot of talent here so wear the good jeans. Not that you're gonna hook up during your meal, but I'm just sayin' - it's doesn't hurt having legs-&-heels all around you. Additionally, if you've got the coin & you come with your boys, passing plates around to try different dishes is cool. As long as, again, you've got the coin because per person, this place is a good $100 easy so a group of 4 with sake can eclipse $500 after tip.
Ladies- you're gonna get a lot of looks here & that's even before the sake goggles go on so if you're at ease with yourself enough to admit being the attention whore that you are, you're gonna love every minute of it. Men constantly trot over from one table to another to "say hi" & guys without both style & money rarely bother going to Nobu.
3) CONVENIENT
Goin' to a concert at the Joint? Nobu's. Goin' to Body English at 11PM? Nobu's. Gonna hang out at the Circle Bar? Nobu's. Gonna hit the tables later? Nobu's. Nobu's is the defacto restaurant to go to now that AJ's has shut down, Ago is kinda 'meh', & Pink Taco is better if you're just leisurely screwin' around.
WARNING #1: NOBU'S SAKE LABEL
For sake rookies, please read: Unlike most sushi restaurants, Nobu only has available his own sake label. The sake behind Nobu's is actually the product of the Hokusetsu brewery in Niigata prefecture Japan, a cold but famous region of Honshu known for making ultra-refined but sometimes 'water-ish' & unpronounced sake. If you want to get the most value from your sake purchase, DO NOT purchase the "YK35" or even the "YK50" for consuming while eating your other dishes, unless you plan on having just straight nigiri & none of those 'hot dishes'. The fact is that the sake is so light & minimal in character that you won't taste any of it over your "ponzu-laden tuna tataki" & you might as well get something with a more earthy nuance like the Hokusetsu Onigoroshi which is much cheaper & something you can appreciate the taste of with a flavorful meal.
WARNING #2: TOURISTY BAMBOO SAKE DECANTERS
For sake snobs: They're gonna serve the sake in one of those novelty bamboo tokkuri by default. Have them serve it in something else that's glass or ceramic. Due to the porous/fiberous nature of the bamboo material, I don't believe these tokkuri get washed adequately & I've experienced very high variance - particularly in the nose - between YK35 served in the bamboo versus ceramic, for example.
WARNING #3: GET RESERVATIONS
Tips to the hostesses won't matter. If they don't have room, they don't have room. Not even your host is gonna be able to squeeze you & your boys in if there's no tables available.
WARNING #4: OMAKASE DOESN'T MATTER
If you actually know something about sushi, you'll agree: The $150 Omakase at Nobu is really not that interesting or creative, nor is it that radically different from ordering straight off the menu. I've been going to Nobu for business dinners since before Simon was built across from it (which is now Ago) & contrary to what some other reviewers are raving about, there's VERY LITTLE that's innovative about Nobu's sushi or sashimi. They might change up the fish in their sashimi tataki dishes or add some caviar here & there but at the end of the day, it's all the same - because the chef's don't have much time to care, & some of them actually aren't all that experienced.
CONCLUSION:
As sushi-on/near-the-strip goes, this is about as good as it gets. Other restaurants may try to clone Nobu's dishes (like the toro tartar) but very consistently, the quality of fish/balance in preparation is what shines through @ the original & you'll only learn this with experience so go ahead & try others. You'll be back.
4-Stars.
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