Rating: 
Summary: Nobu - outstanding recipes
Review: After an exhaustive search for the Spider Roll (soft shell crab roll), we discovered it in this book. The recipe is easy to follow, the photos are fantastic and really step you through the process. Nobu simplified the Japanese/Sushi cuisine enough that even a first-timer like myself found it so easy - can't wait to try other recipes.
Rating:
Summary: Nobu - outstanding recipes
Review: After an exhaustive search for the Spider Roll (soft shell crab roll), we discovered it in this book. The recipe is easy to follow, the photos are fantastic and really step you through the process. Nobu simplified the Japanese/Sushi cuisine enough that even a first-timer like myself found it so easy - can't wait to try other recipes.
Rating:
Summary: Simply awesome
Review: After eating at the NY restaurant, I knew I wanted the cookbook. I was not disappointed. Many of the dishes and sauces served at the restaurant are found in the cookbook. And they are delicious, and many of them are not difficult to prepare.
Rating:
Summary: Readable and useful
Review: After sampling a variety of creations at Nobu-London, I was thrilled to receive this cookbook. However, in the hours between receiving it and reading it, I pondered the seemingly inevitable: I thought I'd be let down, and would discover a shallow book assembled by the Nobu marketing staff.My passing qualms were misplaced, and I couldn't be more pleased. The writing is lucid, the book readable, the advice welcome and reasonable, the recipes clear, and the range of dishes exciting. Already, I've made 2 superb appetizers, and have a main course marinating in the fridge. Other dishes are to come. My spouse, a non-sushi-eater until a few years ago, has glowed about the dishes sampled thus far, and is anticipating many more soon. This is not anybody's main cookbook (or even in the main set), but should accessorize any amateur chef's collection when in the mood for fusion food and inspired/inspiring combinations.
Rating:
Summary: Brilliant!!
Review: Almost like magic! My expectations were muted when I first tried to re-create a snapper sashimi dish we had adored at Nobu in Las Vegas, but low and behold it was the same incredible flavor. When you make something from a recipe in this book, it will taste like the dish you tried at his restaurant (assuming you can find the same quality of ingredients of course). Nobu is beyond generous to share his trade secrets with the rest of us in this gorgeous well written relatively easy to follow book. I keep it on my kitchen counter! Remember, making sushi requires time, time to develop the skills. There is no substitute for lessons and practice (along with the proper tools and most importantly the ability to acquire and discern quality sushi/sashimi fish), but this book can have you eating the genius of Nobu at home!
Rating:
Summary: A workhorse of a cookbook with stunning photography
Review: Exquisitely beautiful and destined for many joyful hours in the kitchen. This book is rich in stories that tie food to culture.
It is also filled with a treasure trove of easy to follow recipes. Having cooked my way through most of the book after many years of "guessing" the layers that make up Nobu's cuisine, I feel like I have been given wings. This book provides a strong foundation in both ingredients and techniques but even more impressively it provides a fantastic tutorial on the principles of combining color, texture, and flavor. The chapter on Nobu Sauces and Basics is well worth the price of the book. Don't just be seduced by the photography, this is a book that you can cook from!!! If you don't like your cookbooks dog-eared and oil stained, you may have to buy two- one
for daily use, the other for your coffee table.
Rating:
Summary: Great great cookbook for all loft owners
Review: I admit I never ate at the NYC restaurant, but the meals in the book are easy to cook and way more important, these stylish meals
help me on my way to become first-class boyfriend material. Ever when I served them in my loft, girls were amazed about such a
passionate cook. This book is truly "chicken soup for the potential boyfriend soul". It helped me a lot to find a cooking style that fits
perfectly to the image I want to project. Great.
Rating: 
Summary: Into the mind of a Genius
Review: I am a big fan of Nobu's art; a miraculously simple, yet greatly inventive Japanese-Peruvian cuisine.
This book gives a representative sample of what Nobu's is capable of.
- RECIPES: step-by-step, easy to follow, and do not require sophisticated equipment. The pictures are nice and self-explanatory. In fact, Nobu's trademark dishes (New Style Sashimi, Tiraditos and Ceviches) are quite easy to reproduce with little effort or time. The only reason why I did not give this book a perfect mark is that I felt some sauces missed the mark, as if they were lacking an ingredient (my Matsuhisa Dressing trials greatly differ from the one I tasted in Nobu's restaurants). Plus, on rare occasions, the editor fails to specify which type of vegetable oils must be used (ex: in the spicy creamy sauce).
- INGREDIENTS: many are easy to find in North America. Some are almost impossible to acquire if you do not live in a major city (for example Maui onions, sansho, etc.). Nevertheless, most of these ingredients can be successfully substituted with more common ingredients; for example, Menegi for Chives, Yuzu for lemon and lime juice, Monkfish liver for Duck or Goose Foie Gras, and so on. Like other viewers, I couldn't care less if Kenny G., Gandhi or Rasputin have been Nobu's clients. Nevertheless, I highly recommend this book for all novice cooks and food lovers.
Rating: 
Summary: Mixed bag
Review: I bought this book because it is one of the only cookbooks I have found to contain recipes for Monkfish Liver (Ankimo), which I have frequently been in search of. I haven't tried any of the other recipes, although anyone who does must be prepared to go on some serious hunting missions for some hard-to-find ingredients. Also, I too was put off by Nobu's shameless name dropping-- why do Kenny G, Madonna and other celeb quotes get more of a spotlight than Ducasse, Keller and other major chefs? I could care less if DiCaprio sometimes indulges his petit frame with--count it--TWO PIECES OF SUSHI instead of ONE!!
Rating:
Summary: Amazing
Review: I first discovered Nobu Matsuhisa's talent when I went to his restaurant, Matsuhisa, in LA. I was truly amazed by the quality of the dishes and his creativity. Hence, I was more than excited to learn that he had a cookbook. This book is made for cooks of all levels. All the techniques and ingredients are thoroughly explained and the recipes are complicated enough to make interesting dishes. Nobu Matsuhisa also lets you into his life and accomplishments. Quite impressive! I also liked the list of Japanese grocerie stores available by neighborhood. I went to one, Mitsuwa, and was really impressed with the quality of the fish. I'm very glad I got this book. I'm still gonna stop by Matsuhisa every time I'm in LA but now, I can impress my guests with a "Nobu" dish.
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