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  • What a find! Maybe being from out of town helped me appreciate Nobuo a bit more. First, the restaurant is in a restored bungalow residence. An extremely quaint reception and the space restricts the number of tables and provides focus on the food. The entry is warm, although, I don't think I would want to be seated in the single foyer table. Tonight I was flying solo so I ate at the bar. They go out of their way to explain the dining experience. I had read the menu prior to going but I'm sure they've had people coming in looking for a sushi bar. I love how the small plate revolution is invading the American dinig experience. After traveling through Spain, I gained an appreciation not just for the breadth of different options it creates, but also for the group experience. Anyone who eats with me knows that if it's on your plate, it's fair game for me to taste. The small plate restaurant just legitimizes that and gives you a ticket to the show too. While they have an extensive sake list, I opted for an Orion to start. My first plate was the kimchi and dried shrimp. Amazing and I would attack anyone trying to hon in on this little wonder. Order your own! The cabbage has been wonderfully spiced and aged sufficiently to let the flavors get naughty with each other. Add to that a portion of dried shrimp and red pepper to add a salty and spicy component to show. I followed up with the Tako and Tomato. Another solid dish with house made mozzarella, fresh tomato and a lucious piece of tender grilled octopus. Finally, I completed the event with a Yellow Tail Cerviche. They allow their Cerviche to cure individually and the hamachi was a perfect protien to pickle. The services was as thoughtful and outstanding as their attention and respect for the food.
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