Nobu   The first Nobu opened in New York in 1997, and 14 locations later, the consistency of Nobu Matsuhisa's food contemporary Japanese with Peruvian accents remains across time and space. The signatures and once-groundbreaking flavor combos are in place a decade on hamachi sashimi topped with bright green slivers of jalapeno, miso-glazed black cod and prepared as carefully and cleanly as ever. While the food may not be as exciting as it was in the '90s, there is much on the menu the likes of which Honolulu hasn't seen before. And the execution, under local boy Lindsey Ozawa, who returned home from Nobu Las Vegas, never slouches. The sushi team, led by head sushi chef Toshiyuki Sasajima, turns out very good one-bite-size edomae-style nigiri sushi. (Locals who equate size with quality will grumble.) While selection is limited, the fish choice and preservation are faultless, which is why the price for one piece is close to what you pay for two at most other places. New York designer David Rockwell has created a groovy seraglio of a room with sex-me-up lighting. From poached lobster with wasabi pepper sauce to tenderloin with the world's best barbecue sauce (Peruvian red chile paste, rice vinegar, sake and other delectables), Nobu's menu sings a seductive siren song of food. Resistance is futile.  Waikiki Parc Hotel, 2233 Helumoa Road. 237-6999. 11:30 a.m.-2 p.m., 5:30-11 p.m. Mondays-Fridays; 5:30-11 p.m. Saturdays-Sundays. Bar menu 5 p.m.-midnight daily. Reservations recommended. AX, DC, DS, JCB, MC, VS. $$$.