There are restaurants so enmeshed in the culture of Los Angeles — so defining of what it means to eat and live in Southern California — that they surpass the notion of annual lists. They’ve earned a place of honor for all time.
How would sushi have evolved in Los Angeles without the arrival of Nobu Matsuhisa’s Beverly Hills restaurant in 1987? It would take a team of oral historians to unravel. He was born in Japan and cooked in Peru and other South American countries before opening Matsuhisa; its runaway popularity led to Nobu in New York and the chef’s ascent as a global brand.
The spotlight on his bright, creamy, spicy creations also arguably fell on his time-honored presentations of nigiri.
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