105 Hudson St., New York, NY, 10013
at Franklin St.
By scottpsolomon on 7/18/2010
If you're a trader on a desk at a Wall Street bank, and, as a "special treat" the mid-level trader above you who moves his lips when he reads and whose knuckles drag on the ground when he walks browbeats one of his brokers at whom he screams at all day into taking you all out to a "fancy dinner," this is the restaurant you end up at. It completely sucks.
By hibaecha on 2/11/2010
As a Brit who's recently moved to these shores, I've eaten in the London Nobu a fair bit and was excited to try the NYC version. Overall though, I was a little disappointed. The decor felt tired and in need of a revamp, the service was efficient but unfriendly, and while the food was generally good, the 'siganture' black cod was a bit dry and overcooked. There's definitely a better night out in the city for your money.
By foodielover on 6/21/2009
My boyfriend and I enjoyed our meal at Nobu, but we were disappointed because it is VERY overrated. We have eaten at the best restaurants in NYC and around the world, and this did not live up to the hype. The food was good and fresh, but not worth the pricetag. The chef's menu is available for $100, $120, and $150. When we asked the waiter about the prices, he said it depended on the work that is placed in the dish, but that the ingredients and the portions are the same. What a joke, and a gimick to feed into people's ego. I do not plan on returning to Nobu-- I prefer Megu. Nobu is overpriced, I would not recommend it.
By timothy86 on 3/30/2009
The food is really good. However, be prepared for very large plates with only 1 bite of food on them. This adds up to a very expensive night after which you will need to go somewhere else to fill up. I did like the place though and would go back. It is very trendy inside and the food was really amazing. However the bill may be shocking for some.
By Voldar on 2/1/2009
Having been eating fairly regularly at Nobu for a decade or so it is as fantastic as it has ever been. My only nitpick is that nobu needs to more regularly come up with new dishes that made Nobu great and changed Japanese American cuisine permanently (yellowtail and jalepeno, salmon new style sashimi for example).. he seems to be resting on his laurels a bit... also I rarely actually eat just plain sushi as the cold and hot dishes are so fantastic, not sure why one would bother with the sushi, which tends to be good but not earthshattering
By mszeto on 8/17/2008
Once upon a time, this restuarant was once great. Now, smitten with its success and brand name, Nobu has fallen into the same group as the Hard Rock Cafe--everywhere and nothing to write home about. The sushi and sashimi is nothing special, especially given the outrageous price. I've eaten Japanese food my entire life and have had some good experiences in the United States but I can't say Nobu is one of them. If you want to say "I ate at Nobu" then go but if you would rather have good food then go somewhere else.
By tb1222 on 5/2/2008
I went to Nobu a few months ago on a double date, and honestly, I thought it was a bit overrated. The food was good, but mostly because it was drenched in various thick sauces. If you're going to be paying an arm and a leg for a meal, I think you should actually be able to taste the fish/meat/whatever. Regardless, the ambiance is lively and trendy, and the service is impeccable. Would I go back? Sure. But only if someone else is covering the bill.
By omeko3 on 6/19/2007
Went to Nobu 2 years ago and it was great, the service was impecable, we did not like a dish so they simply just brought us something else no charge. The highest Omakase ended up with 13 courses, which was more than enough. The best part of it was the rock shrimp, the wagyu beef that was served was sub par but most of other plates that came out were good/great.
By Stella on 10/19/2006
We expected to taste the best of Nobu so we ordered the most expensive Chefs menu --- $120/person. What we got - very tiny portion and very few dishes. Every dish was exactly the same as ones on our neiboring table, but the portion is about a quarter. We could not help but thinking Nobu actually does not have a real Chefs menu. What they do is just simply taking a tiny protion from other customer's order and serving to us. We (two) were charged $300, but we did not taste anything special. Every dish we tasted in Nobu is no better than what any average restaurant in New York can offer, but Nobu's price was triple than what we can get in other restaurants. After paying $300 plus tip, we were still hungry. As I mentioned before, the portion is truly tiny; literally one or two mouth for a dish. Please do not get me wrong, I am a slim petty women.
By Cleo on 10/5/2006
It is refreshing to see innovative Japanese cuisine and this Nobu offers. Some dishes though don't really make the cut. The unfortunates of this restaurant is the weird decor and the sales hungry staff that just aim to make you order and order and order. Unprofessional.