This place is so overrated, it's absolutely ridiculous. With the name Nobu attached to it, flocks of clueless Instagrammers or those with indiscriminate taste show up here to flaunt their designer clothes and take selfies in front of the admittedly lovely backdrop. My husband and I decided to have dinner here while on holiday at the Four Seasons Astir Palace and it was a HUGE, expensive waste of time and money. Please know that we have eaten Japanese food in Tokyo on a number of occasions, as well as in other, large, non-Japanese cities, and this was—by far—the absolute worst experience with Japanese food we have ever had. Unless you're going for an overpriced, uneventful and minuscule cocktail and the gorgeous view, don't bother. Instead, head to one of the restaurants at The Four Seasons Astir Palace (which has a well-deserved Michelin-starred restaurant)! We started with cocktails that were otherwise "petite" and insipid, then moved on to what we thought would be a "safe" bottle of Bollinger Champagne. Alas, they were able to foul this up, as well, and unapologetically served it at room temperature. We had to ASK for a wine bucket with ice. For food, we started with appetizers of simply salted edamame, Wagyu nigiri (we were coaxed and thought, "Why not?"), and the chef's choice sashimi selection, which was obviously pulled directly out of a refrigerator—previously plated and garnished. As anyone who knows sashimi, it is served freshly-sliced and at room temperature in order to fully taste the distinct flavors of the raw fish. As expected, the fish was uneventful and especially bland. Our inattentive server recommended the chef's choice sushi selection to share as our main. We figured, since it was chef's selection, maybe it would be freshly-prepared. We explained to our server what we did not like so he could pass it along to the chef. After refilling our own champagne a few times and our server focusing his attention on a neighboring table of nine, our sushi arrived. The first piece I tasted was a spicy tuna (yay, so exciting as a chef's choice item) and the sauce most-definitely had garlic powder in it (for some odd reason, I can easily detect garlic powder whenever it's in a recipe). Apparently, hundreds of Euros doesn't warrant fresh garlic—or authentic wasabi. I ate another piece of bland sushi and stopped. It just wasn't worth it. We saw the sun do its magic as it set and watched all of the angry-looking fashion victims, paid the nearly-1, 000€ bill, then left. The lingering taste of the garlic powder stayed with me, reminding me of our unpleasant meal, for a at least 24 hours.