By Samantha Berman
Chef Brian Busker and his team prepare Matsuhisa signature dishes, including Miso Black Cod—cod marinated for 48 hours in a simple miso sauce, broiled, then baked for 10 minutes, until the fish will dissolve in your mouth in a rush of tangy sweetness. Sushi chef Toru Watanabe mans the sushi bar, set off to the side of the 6,000-foot space to preserve the traditional ambience of the chef/diner dynamic. His yellowtail jalapeño borrows flavors from Peru, where Nobu himself spent time early in his career.
Check out the Eat Sushi article.
