Here, friends, the new Nobu, open only one week. What you see is a snazzy David Rockwell design---lots of textures, colors, banquettes everywhere, only a few hidden nooks. With the exception of the skylights in the intimate room between the bar and dining room and the fully stocked wine cellar that came with the sale of the building, nothing remotely resembles the L'Orangerie of yore. The famous and beautiful are filing in for Nobu Matsuhisa classics like yellowtail with jalapeno, miso black cod and rock shrimp tempura; people so used to ordering from whatever Nobu menu they've memorized from any one of the various locations, they don't even look anymore. Each day brings more reservations, and soon the place will be impossible to get into...unless you're one of those people. But no more trekking out to Malibu, and surely Matsuhisa down the street will take a hit. Two different experiences, though. Here's our first look, one from Jonathan Gold, and more reading here and here.
Eater Inside: Nobu Los Angeles
by Lesley Balla