I quite liked my couple meals at Nobu in New York. But could understand
that was revelatory and revolutionary fusion food in NY in the 1990s
would not neccesarily impress in Tokyo in 2006. Plus, my desire to dine
at any restaurant drops quite a bit once it has multiple outposts.

As to the Leroy Bourgogne, while for my tastes the upper level Leroys
seldom seem to be worth their high price tags, the Bourgogne can be a
good choice in a restaurant (or in a store if at discount). Thanks for
the notes.