At Nobu Fifty Seven, food and architecture unite in a concept of layering and folding, its visual vocabulary inspired by the ocean and Japanese fishing villages, evoking while also evolving the design of the original Nobu in Tribeca.The walnut timber entry beckons patrons from the street into the calm of the first-floor bar. A rippling floor pattern references the ocean bed and the heavy-hewn bar top appears to float on glowing onyx like bobbing driftwood. Walls and columns are sheathed in the timberstrand shingles of Japanese vernacular houses. The abalone shells that form the chandelier float like a fish school buffeted by waves.A metaphor of fluidity suffuses the restaurant and unifies the challenging two-story space. A “wave” emanates from the portal wall, rising up and sweeping into the second floor. The wave’s panels are molded into compound curves that figure the ocean surface and sustain multiple readings—the moiré from their overlap references flowing water, whereas viewed directly, the panels are transparent and reveal the fabric-covered ceiling. Viewed obliquely, they appear as a solid, dynamic surface. An undulating banquette inspired by fishing baskets hugs three sides of the main upstairs dining. The sushi bar presides over the fourth, wrapped in custom terrazzo embedded with bamboo. The resulting pattern, continued on surrounding surfaces, reads like the foam of cresting waves. In the private dining room, the woven wave subsides in a space enveloped in peen-hammered copper reminiscent of beach pebbles. Here, the ceiling is crafted from sea urchin spines arranged like ripples in sand. Muted lighting and soothing, textured blocks of color in the dining rooms contrast with exuberant architectural gestures to capture the spirit of Nobu’s cooking, a combination of tradition and bold innovation.