Nobu

Since opening in 1994, the original Nobu has promised impeccable fish and serious star gazing—and it still delivers both: luscious fluke sashimi with crunchy, salty bits of dried miso at your table, Martha Stewart at the next. While chef Nobu Matsuhisa and his partners have taken Nobu worldwide (and opened a showy new outpost on 57th Street), they’ve left this Tribeca mainstay in its slightly weathered but beloved form. Even regulars struggle to choose from the more than 40 cold and hot dishes before the umpteen sushi and tempura options. Many composed dishes, like yellowtail tartare and the ever-popular miso cod, are surefire winners; others, like extra-tangy salmon skin salad, aren’t. Pick a few, then design your dream sushi platter—or just order the omakase.