Sign up  |  Log in

Why do people keep going to Nobu

It’s not that good…

“Visit the Water Cooler forum on Analyst Forum. It is the best forum.”
- Everyone

I don’t know what a Nobu is.  Is it like Dorsia? 

82 > 87
Simple math.

I only ate there once – I thought it was wildly overrated and overpriced.

Agreed. Would be a great HBS case study regarding the power of a brand name.

Greenman72 wrote:

I don’t know what a Nobu is.  Is it like Dorsia? 

haha this made me actually lol

good one man, good one.

To add, does anyone actually eat at Au Bon Pains?  They seem like an epic waste of real estate.

No one goes to Dorsia anymore. You don’t see Ivanka Trump there

Hope. It is the quintessential human delusion, simultaneously the source of your greatest strength, and greatest weakness.

Galli wrote:

To add, does anyone actually eat at Au Bon Pains?  They seem like an epic waste of real estate.

There is one directly adjacent to the elevator I ride each day.  I’d be lying if I told you I haven’t consumed a bath tub full of their french onion soup.  

i met him at an elevator!!!! i ddint kno who he was though. but my boss did and was uber excited.

I love my cheese. I got to have my cheddar.

i ate at Nobu in Dubai for my birthday last year… I had close to 10 different courses. In my opinion it was pretty tasty!

plumber > stripper > experience > CFA > MBA

Naboo?

Sweep the Leg: "I’m tired."
KMeriwetherD: "Well, you were basically Legolas in the Battle of Water Cooler."

itera wrote:

No one goes to Dorsia anymore. You don’t see Ivanka Trump there

I saw Gorbachev at Tunnel. 

I would not say that Nobu is bad. Ignoring the price, eating there is generally a positive experience. The quality of food there just does not justify its price or the popularity of the restaurant. I am also surprised that the waiters at Nobu are the standard Mexican immigrant type of food service employee, and not the snooty type of waiter that tends to be employed at other higher end restaurants. 

Anyway, I was there again last night, and the thing that bothered me the most is how so many of their raw fish dishes are drenched in miso or soy sauce. The tuna tartare appetizer was inside a pool of salty liquid. They used an abundance of what appeared to be the same sauce on several other dishes. 

Some dishes were nice - for instance the cod. However, I am not convinced that the same quality cod cannot be found at a more reasonably priced restaurant. The sushi quality was good but not great. The best dish I have had their so far is the wagyu beef. Maybe they just do non-seafood better. Then again, it’s probably not that hard to make a nice steak if you only eat cows who have earned Ivy League degrees or whatever is the standard for this beef. 

“Visit the Water Cooler forum on Analyst Forum. It is the best forum.”
- Everyone

sushi grade fish drowned in sauce/miso/whatever tends to mean the fish isn’t that fresh.

Hope. It is the quintessential human delusion, simultaneously the source of your greatest strength, and greatest weakness.

ohai wrote:

I would not say that Nobu is bad. Ignoring the price, eating there is generally a positive experience. The quality of food there just does not justify its price or the popularity of the restaurant. I am also surprised that the waiters at Nobu are the standard Mexican immigrant type of food service employee, and not the snooty type of waiter that tends to be employed at other higher end restaurants. 

Anyway, I was there again last night, and the thing that bothered me the most is how so many of their raw fish dishes are drenched in miso or soy sauce. The tuna tartare appetizer was inside a pool of salty liquid. They used an abundance of what appeared to be the same sauce on several other dishes. 

Some dishes were nice - for instance the cod. However, I am not convinced that the same quality cod cannot be found at a more reasonably priced restaurant. The sushi quality was good but not great. The best dish I have had their so far is the wagyu beef. Maybe they just do non-seafood better. Then again, it’s probably not that hard to make a nice steak if you only eat cows who have earned Ivy League degrees or whatever is the standard for this beef. 

Haven’t they just ‘americanized’ the food with lashings of sauce? You wont get the same experience in London.

plumber > stripper > experience > CFA > MBA

Perhaps. I am not too familiar with the London sushi scene. Americans don’t do sauce very well though, not like the French. I could go to Le Grenouille and just eat sauce.

“Visit the Water Cooler forum on Analyst Forum. It is the best forum.”
- Everyone

itera wrote:

sushi grade fish drowned in sauce/miso/whatever tends to mean the fish isn’t that fresh.

That’s not necessarily true, it mostly means it’s prepared by non Japanese for non Japanese audience. They make lots of money doing it, so I guess that works.

If it’s not that fresh, it’ll be in the “specials” as a seared-xyz or lightly-fried xyz. Trust me, I sold lots of specials when I was in college haha.

The tuna was fresh and high quality; it was just ruined by the overwhelming sauce. Some of the other fish was cured, so was not supposed to be fresh.

“Visit the Water Cooler forum on Analyst Forum. It is the best forum.”
- Everyone

But Ivana Nadal does go there.

—————————————————–
Worker bees can leave.

And Dorsia is closed for refurbishments.

—————————————————–
Worker bees can leave.

itera wrote:

sushi grade fish drowned in sauce/miso/whatever tends to mean the fish isn’t that fresh.

That’s just, like, your opinion, bchadwick.

I love my cheese. I got to have my cheddar.

I saw a Nobu chef on Chopped the other night - a Philipino dude

he got chopped

"A theory that you can't explain to a bartender is probably no damn good."
- Ernest Rutherford