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  • We ended up at Nobu because of circumstance more than anything else. I've long heard the hype but this was my first time actually eating here. Upon first impressions the ambiance was good - trendy and the kind of thing you'd expect from a Japanese fusion eatery. The waitstaff were all very attentive and helpful at navigating the menu and recommending the best dishes. Overall the food was good, not great. We sampled a mix of cold and hot appetizers and entrees as well as the sushi. The quality of ingredients was good, as was the presentation, however the flavor of the dishes didn't match. Highlights: Try the crispy rice and tuna tartar appetizer. It was something different and put a nice spin on a standard tartar. The sushi was good quality and what you'd expect from the place like Nobu. The toro was excellent, as were the uni, amaebi and unagi. The unagi sauce was quite good and made in house which is a departure from the shimmering gloop most sushi joints in the states serve. Low lights: The yakitori dishes were a disappointment overall. We sampled the beef, shrimp, sea bass and pork belly. They come with your choice of teriyaki sauce or a South American style chimichurri - neither were very good. The teriyaki sauce was overbearing and much too sweet. The South American option had a nice kick but seemed out of place with Japanese ingredients. The pork belly was too gelatinous, as if it had been cooked and left to cool for many hours - skip it. Overall Nobu is a lot of hype and shines too brightly amongst other, far better sushi options off The Strip. Come for the ambiance and the trend factor. But if you're looking for the best quality sashimi and nigiri, look elsewhere.
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