You are given a review about a place. You need to provide a rating from "1 star" to "5 stars" for this place.

Let me give you an example: Although I did enjoy the food here, I was completely unimpressed (and slightly annoyed) by the overpriced margaritas. I ordered a platinum which contained "fresh" juice. It tasted like it had sprite in it, so I thought surely she gave me the wrong one. It turns out that "fresh juice" is really margarita mix on tap from the same gun as the sprite. I asked for something fresh to replace the horrible margarita and received a rocks glass with just muddled lime and a salted rim. I'm not sure it contained any tequila. Horrible! It's not that hard to make a fresh margarita!
The answer to this example can be: 2 stars
Here is why: The writer has been annoyed in this place and has enjoyed the food. So, "2 stars" sounds reasonable for it.

OK. solve this:
We'd driven from Scottsdale to try Pizza Bianco, which had a two hour wait; we looked around the immediate vicinity and saw Nobuo right across the way. I Yelped it, skimmed the reviews, and we decided to give it a go.

Named after the chef and owner, Nobuo, the menu frequently changes to compliment the fresh fish imported from Japan.

The restaurant is located in a restored historical building called the Teeter House. The decor is of nouveau elegance; the wood floors, warm-colored walls and refined decorative touches make for a very unique setting. Nobuo collects art and ceramics from around the world; I enjoyed the meal even more by simply taking in the beautiful artwork.

Each dish is smaller (tapa-sized) but packs a lot of flavor! I like this because it allowed us to try several items from the impressive menu.

We started with Kimchi (napa cabbage, dried shrimp, sesame oil, red chili) and Sugar Snap Pea, coated with sesame dressing and bonito. Kimchi had just the right balance of sweet and savory, and the red chili added an enjoyable amount of heat.

Next came tuna flown in fresh from Japan, served sashimi style. The portion was generous and the quality exquisite. I wish it came with ginger!! (No shaved ginger in-house, which was disappointing)

Third round was the Shiromi Carpaccio. A server brought out a plate of chilled white fish called yuzu, sprinkled with garlic, and chili flakes. Hot sesame oil was poured on top, sizzling to slightly sear the fish. This dish could have been spicier. After we finished the fish the server brought out thinly sliced rounds of soft, house-made foccacia to dip in the sesame oil mixture.

Next came Ebi Salad--grilled shrimp skewers atop a bed of rice noodles, purple basil, mint, cucumber, soy glazed peanuts and nuoc cham. The salad was cool and refreshing, and the tender shrimp had just the right amount of heat.

The grand finale were the Pork Belly Buns--braised pork belly, hoisin sauce and pickled mustard greens tucked inside a delightfully chewy steamed bun made with rice flour. Perfection!

We finished the meal with one of the six green teas available. The toasted rice that steeped with the herbs created robust and balanced flavor.

All around a refreshing and satisfying adventure of Japanese flavors. Incredible. I will forever remember this meal.
Answer:
5 stars