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Among last year’s big-ticket openings—including Pierre, the new restaurant from French superchef Pierre Gagnaire—none generated more buzz than Nobu. The New York City–based Rockwell Group laid down the casual-chic vibe with a sushi bar made of scorched ash wood and a ceiling studded with sea-urchin spines. Among the expected Nobu signatures are some new tricks: rustic-modern Japanese dishes emerging from the wood-burning oven.

We Loved

Rib eye rubbed with sansho pepper; roasted baby squid with sake, yuzu and soy sauce.

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