The birch-thicketed dining room by David Rockwell and the Japanese/Peruvian menu by Nobu Matsuhisa have made the original Tribeca outpost a favorite of locals and tourists. After almost 20 years, the raw dishes are as exemplary as ever. But it’s the prepared dishes—the now-ubiquitous black cod with miso—that have earned this hot spot its reputation. Specialties: Tiradito Nobu style; new-style sashimi, baby spinach salad with dried miso, rock-shrimp tempura.
