1901 Collins Avenue
www.noburestaurants.com If you want to let this someone else know you're in the know when it comes to hip hotels, great restaurants, and Japanese delicacies, you can do so in one fell swoop by taking them -- or should we say letting them take you -- to dinner at Nobu, in the Shore Club, where chef Thomas Buckley translates master chef Nobu Matsuhisa's brilliant sushi and Asian recipes into breathtakingly delectable cuisine. Start with buttery toro tartare capriciously capped with caviar ($28). It's small, so you might want to complement it with another petite appetizer, the sea urchin tiradito ($20). Next you'll want to sashay into sushi and sashimi. Let's say the exotic scallop and smelt egg roll ($10) and a couple of pristine bites of live scallop ($20) and whitefish ($16). Nothing like a little salad course before the entrée, and we'd recommend the one featuring lobster and shiitake tossed in spicy lemon dressing ($33). The signature black cod with miso exemplifies Nobu's deft touch with cooked fish ($21) and is light enough that you'll have room for a gingerbread island in warm lemon-grass consommé with basil yuzu essence and honey lavender ice cream ($12). It might be considered rude to order a hundred-dollar bottle of premium sake when you can get a delicious brand for half that price ($50). The total: a dining experience you'll remember for years to come, maybe even until the next time this someone else will be able to afford to take you out again.