The food at Nobu was perfectly good, just not inspired. It struck me
the same way the food did at the Tokyo Robuchon restaurant. Both
places seemed to be perfectly executed "cooking by the numbers", as if
the chef at each had gone to school in the kitchen of his master then
brought the textbook back to Tokyo and followed it without deviation or
emotion.

I'll never understand those who say soul has no flavor...

I'm not an upper-level Leroy buyer for pure money reasons. I haven't
tasted enough of them to have a real opinion on the style, though I
have no doubts about the quality.

Jim