Trudging by on a snowy evening, we were surprised to see this popular spot;a slightly less formal version of Nobu;half-empty, so we went right in. The dinner-only restaurant offers much of same the innovative fare (but not the larger entrees) as the flagship, including black cod varnished with sweet miso paste; "sashimi new style" (yellowtail strips bathed in oil and topped with precisely trimmed chives); and a generous bowl of rock-shrimp tempura that might be mistaken for Cajun popcorn. It obviously takes some experience to figure out which dishes are good value, and which are laughably small for the money. All those mentioned above fit into the former category.
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