Hg2 : The Hedonist


Wine expert and author Tony DiDio jokes, “Who knew such small plates of fish would generate so much cash!” But Nobu was the ground-breaker that made sushi an out-and-out star in New York, and one not necessarily only relegated to the strict traditional flavors practiced by most precise Japanese sushi chefs.

Nobu Matsuhisa changed it all, bringing in influences from South America, California, Peru, and of course, his home country of Japan as well, adding ingredients like jalapeno and “tacos” into the mix of this fusion fandango. Chef Harold Moore of Commerce finds the place as impressive now as it was almost 20 years ago, and Daniel Boulud says the David Rockwell-designed dining room is the ultimate people watching perch.

Fish purveyor Louis Rozzo picks it as the restaurant he wishes he’d thought of, “Nobu downtown – because I love the restaurant and they have maintained the mystique that it is impossible to get a reservation.”

105 Hudson Street (Franklin),
+1 212 219 0500
Opening Times
11.45am-2.15pm Mon-Fri, 5.45-10.15pm Mon/Sun
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