When chef Nobu Matsuhisa opened his eponymous restaurant with pal Robert De Niro and restaurateur Drew Nieporent in New York’s TriBeCa neighborhood in 1994, there was no way he could have imagined that more than 20 years later he’d be running 32 affiliated restaurants around the world, as well as six Nobu-branded hotels, with one more, in Bahrain, on the way. But there’s a reason why Nobu has become a household name across the globe, and a visit to the Michelin-starred New York Nobu flagship tells you all you need to know. The design by architect David Rockwell evokes the Japanese countryside while conveying excitement and energy, and the cuisine fuses classical Japanese with that of Peru and Argentina, where Nobu trained. The standout dishes, including yellowtail with jalapeno, lobster with wasabi pepper sauce, and the widely copied black cod with miso, are nothing short of legendary, but if you want to experience them where it all started in TriBeCa, you only have another year to do it. It was reported earlier this year that in 2016, the 9,000 square-foot flagship will be relocating from into a much larger 14,384 square-foot space in the former AT&T building in the heart of the Wall Street/World Trade Center area.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015