Black gold.
Or call it black cod — same thing, when it's marinated in Nobu's sweet miso, then broiled. The garnishes are hajikami, or pickled ginger shoot, and (I believe) pickled plum, hiding at lower left. Black cod isn't a true cod; Anoplopoma fimbria also goes by the names butterfish and sable, either of which would easily explain why so many chopsticks were reaching across to my plate.
Also shown below (all from the $24.07 Restaurant Week prix fixe lunch): miso soup infused with with asari clams; seared tuna sashimi salad with matsuhisa (soy sauce and onion) dressing; rock shrimp tempura with creamy spicy sauce (very clean flavor); beef with teriyaki sauce; assorted sushi (fine specimens of the usual suspects); salmon roe; and for dessert, caramel-ginger ice cream, a springy ginger cake, and sauteed bananas.
Food was terrific, servers were pleasant, but service was slow. Perhaps the kitchen was swamped during Restaurant Week, but are crowds anything new to Nobu?
Nobu
105 Hudson St. (at Franklin St.)
212-219-0500
www.noburestaurants.com
