This restaurant just might be the most famous sushi bar in creation. Happily, the attention paid by food writers and fans is well justified. Chef Nobu Matsuhisa is a master: When he wraps a shiso leaf around a sea urchin, you begin a culinary voyage you won't soon forget. He has even given new dimensions to such Japanese clich?s as tempura. These days, Matsuhisa spends much of his time at his various Nobu restaurants in London, Milan, New York and Tokyo, but his staff nobly carries on. That good-as-it-gets sushi includes specialties such as salmon in pepper sauce, the squid pasta (a paper-thin shaving of buttery squid with garlic sauce) and the sea scallops filled with black truffles and topped with caviar. You can't go wrong sticking with the daily chef's choice omakase menu (which might include seafood harumaki with caviar, limestone lettuce with shrimp and scallops, sashimi salad, a stuffed zucchini flower, black cod with miso, sushi, soup and dessert). --Gayot.com