Nobu Matsuhisa is to fish what Harry Winston is to diamonds: the go-to guy for gorgeous, expensive jewels. Each has built an international reputation as master of his craft and gained renown for sparkling presentations. There are differences, to be sure. For starters, Harry mines his gems from the earth; Nobu fishes his from the sea. For another, Winston doesn't offer a chic array of boutique sakes. And, to state the obvious, oh boy do Nobu's diaphanous foods taste great. The South Beach outpost, nestled within the ?ber-hip Shore Club hotel, draws acclaim for its classic Japanese cuisine expertly prepared with contemporary, multinational twists (and especially peppered with Peruvian touches). In particular, the Nobu name has become synonymous with exquisite seafood, and it doesn't matter which pearl on the menu you choose: yellowtail sashimi with yuzu jalapeño or freshwater eel nigiri; rock shrimp tempura with piquant cream sauce or arctic char with crisp baby spinach; diver scallops with wasabi pepper sauce or the signature Alaskan black cod infused with sweet, buttery miso (imitated by many, equaled by none). If you can't decide among the multitude of glittery options, surrender to the omakase, a chef's tasting menu ($100 or $140, based on the number of courses). Might seem a tad pricey, but it is still a lot cheaper than anything at Harry Winston's.