With 19 restaurants around the world under Nobu Matsuhisa, his sexy black and tan branch in Hong Kong is a winner. Signature dishes such as the New Style sashimi, the rock shrimp tempura with creamy spicy sauce, and (of course) the black cod saikyo yaki, have never tasted better. In addition, chef Naesheim has also created several unique dishes – Makomo Dake Special, a grilled young bamboo shoot, topped with a shrimp and scallop mousse and slathered with creamy spicy sauce, available only in Hong Kong. Equally delicious is chef Naesheim’s Nobu Fish and Chips, deep-fried skewers of fish and yam mousse. The sushi is excellent especially the House Special Roll, made with three different kinds of fish, avocado, crab and daikon — but the best dishes here are the ones that combine Nobu’s and his executive chef’s disparate backgrounds and experiences.