Cuisine:

• Japanese
• Others
• Fusion
• Sushi bar

Nobu Los Angeles Description:
For those who knew L'Orangerie, the former haute-cuisine establishment located here for over twenty-six years, be prepared for a totally different experience. From the purple façade to the now-covered terrace and the interior in dark brown and red tones, the building is unrecognizable; the same transformation applies to the food and clientele. The setting was conceived to attract young, hip diners who like sushi and fusion cuisine in a noisy environment. Nobu fans know what to expect: from sushi, sushi rolls and sashimi to skewers, tempura, soups, salads and tobanyaki (dishes utilizing mushrooms). Among the cold dishes, try the baby-artichoke salad, the monkfish pâté with caviar, and whitefish sashimi with dried miso. If you've just won the lottery, caviar has its own section on the menu called "tartare with caviar," which includes toro, salmon, yellowtail or botan ebi. Some of the warm dishes are prepared in a brick oven: Kobe skirt steak, cauliflower with a jalapeño dressing, and roasted whole fish (serves at least three). Other options are black cod with miso, oysters in phyllo, squid pasta with a light garlic sauce, organic chicken and Colorado lamb. As in many fusion restaurants, the desserts are less flavorful than the savory part of the meal. The wine list is mainly composed of Californian and French selections, including a $16,000 1982 Château Pétrus, unless you prefer sakés.


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