In terms of franchising, chef Nobuyuki Matsuhisa is hardly the Hard Rock Café, but a dozen restaurants worldwide is at least a mini-empire -- and that loss of control when the head honcho isn't in the kitchen most often means the loss of high standards. But both the food and the service at South Beach's Nobu are absolutely extraordinary. Unlike New York's more formal Nobu, this spot, though located in the glam Shore Club, is intended as a more casual hangout. It's possible to just walk in and get a table, especially early in the evening. And though prices are higher than those at the average sushi bar, it's possible to put together a terrific family-style meal of three to five shared items without breaking the bank (or necessitating robbing one). Signature black cod with miso is a must. Though many other eateries now do this savory dish of miso/mirin-marinated sablefish, Matsuhisa did it first and still does it best. Also highly recommended are delicate Arctic char with crisp leaves of near greaseless deep-fried spinach; the generous sashimi salad, silky tuna on mesclun dressed with a subtly sweet/salty ginger-soy vinaigrette; and especially a treat for those who won't eat raw fish, Nobu's "New Style Sashimi," thinly sliced fish or beef partially cooked by a brief pouring of hot olive oil. While psychologically the delicate slices seem seared, they retain the moistness and tender texture of raw fish or beef.