NYE OMAKASE 2024
ZENSAI
Seafood Harumaki with Caviar
SASHIMI TASTING
Toro Jalapeno
Kinmedai Tiradito
Salmon Karashi Su Miso
Scallop Chimichurri
CHEF’S SUSHI SELECTION
Oh Toro Wasabi Salsa
Kinmedai Matsuhisa Style
Kurumaebi Kimi Oboro
Uni Cup Sushi
SEABASS TWO WAYS:
Umami Butter Lettuce and Wasabi Miso Tempura
WAGYU STEAK
Caramelized Onions and Yuzu Soy Butter
DESSERT
Chocolate Mousse, Butterscotch, Apple, Mochi Crisp
$225 per person
**menu items are subject to change
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
NOBU RARE TEQUILA
by Qui Tequila
|
NOBURITA
Nobu Tequila, Grand Marnier Centenaire, Lime, Agave & Maldon Sea Salt served over Nobu Ice Cube
|
65
|
2008 Reserve Extra Añejo
|
One Ounce
|
45
|
|
Two Ounces
|
90
|
Rare Blend Extra Añejo
1999 & 2008 Vintage Blend
|
One Ounce
|
50
|
|
Two Ounces
|
100
|
SPECIALTY COCKTAILS
GRAND CORDON
Winner of the Nationwide Nobu Cocktail Competition
Eli Buendia from Nobu Chicago
Winner of the Nationwide Nobu Cocktail Competition
Eli Buendia from Nobu Chicago
|
MONTANA MANA
Meili Vodka, John D. Taylor's Falernum, Cherry Tomato & Lemon
|
23
|
LIGHT, CRISP & REFRESHING
|
MATSUHISA MARTINI
Suntory Haku Vodka, Hokusetsu Junmai Sake, Ginger & Japanese Cucumber
|
22
|
|
LYCHEE MARTINI
Spring 44 Vodka & Lychee
|
22
|
|
PINA MARTINI
Van Gogh Pineapple Vodka, Giffard Creme de Peche, Pineapple & Lime
|
22
|
|
GRAPEFRUIT MARTINI
Ford's Gin, Elderflower Liqueur, Grapefruit & Lime Zest
|
22
|
|
HATAKE
Roku Gin, Honey, Lavender, Yuzu
|
22
|
|
KISS OF DRAGON
Casamigo's Tequila, Coconut Water, Calpico, Dragon Fruit Agave & Lime
|
22
|
SPICY & TART
|
MIA MARGARITA
Corralejo Añejo, Passion Fruit, Honey, Lime & Shichimi
|
22
|
|
MEZCALINA
Amarás Mezcal, Pineapple Aji Amarillo Shrub, & Lemon
|
22
|
AROMATIC & SPICE
|
ONI NEGRONI
Hendrick's Gin, Carpano Antica Formula, Aperol, Onikoroshi Sake & Grapefruit Peel
|
23
|
RICH & BOLD
|
NOBU OLD FASHIONED
Michter's Bourbon, Torres Orange Liqueur, Angostura Bitters, Kuromitsu & Orange
|
22
|
|
QUI ESPRESSO
Qui Platinum Extra Añejo Tequila, House-made Cold Brewed, Oat Milk, Kuromitsu & Orange Bitters
|
23
|
|
NOBU SIDECAR
Mars Iwai Whisky, Torres Orange Liqueur & Yuzu
|
25
|
WEEKEND FEATURED COCKTAILS
|
CHAMPAGNE 95
Giffard Crème de Peche, Orange liqueur & Pineapple, topped off with Champagne
|
22
|
|
LAVENDER COSMO
Kettle Oranje Vodka, Gran Torres, Raspberry, Lavender & Lime
|
22
|
|
NOBU BLOODY MARY
Our Signature Bloody Mary Mix: Tomato, Tonkatsu, Wasabi, Ginger, Soy Sauce, Spices
Hokusetsu 'NOBU: the Soju' or Spring 44 Vodka |
22
|
HOKUSETSU SAKE SELECTION
Exclusively Imported for Nobu Worldwide
|
GINJO NIGORI
Full-bodied, cloudy with a dry finish
|
|
|
Glass
|
12
|
|
Small
|
34
|
|
Large
|
50
|
|
Bottle 16 oz
|
65
|
|
~~~
|
|
|
JUNMAI
Full-bodied, savory with a long finish
|
|
|
Glass
|
12
|
|
Masu
|
24
|
|
Small
|
28
|
|
Large
|
42
|
|
Bottle 60 oz
|
200
|
|
~~~
|
|
|
ONIKOROSHI "DEVIL KILLER"
Light-bodied, crisp and dry with a spicy finish
|
|
|
Glass
|
13
|
|
Masu
|
28
|
|
Small
|
34
|
|
Large
|
48
|
|
Bottle 60 oz
|
250
|
|
~~~
|
|
|
DAIGINJO "BLACK LABEL THE ORIGINAL"
Medium-bodied, delicate with a lingering finish
|
|
|
Glass
|
16
|
|
Masu
|
37
|
|
Small
|
44
|
|
Large
|
65
|
|
Bottle 60 oz
|
300
|
|
~~~
|
|
|
NOBU JUNMAI GINJO 71
Medium-bodied, fruit forward with a bright finish
|
|
|
Glass
|
17
|
|
Masu
|
41
|
|
Small
|
47
|
|
Large
|
70
|
|
Bottle 24 oz
|
135
|
|
Bottle 60 oz
|
320
|
|
~~~
|
|
|
ONGAKUSHI KOSHU "MUSIC SAKE"
Aged to classical music; full-bodied and rich with earthy flavors
|
|
|
Glass
|
19
|
|
Masu
|
42
|
|
Small
|
50
|
|
Large
|
75
|
|
Bottle 60 oz
|
365
|
|
~~~
|
|
|
NOBU JUNMAI DAIGINJO "THE SAKE"
Full-bodied, floral with a balanced finish
|
|
|
Glass
|
22
|
|
Masu
|
50
|
|
Bottle 10 oz
|
75
|
|
Bottle 16 oz
|
120
|
|
Bottle 50 oz
|
350
|
|
~~~
|
|
|
NOBU DAIGINJO TK40 "THE PREMIUM SAKE"
Medium-bodied, delicate and creamy
|
|
|
Glass
|
28
|
|
Masu
|
55
|
|
Bottle 10 oz
|
82
|
|
Bottle 16 oz
|
130
|
|
Bottle 50 oz
|
400
|
|
~~~
|
|
|
NOBU DAIGINJO YK35
Medium-bodied, rare, luxurious, silky and smooth
|
|
|
Glass
|
35
|
|
Masu
|
85
|
|
Small
|
100
|
|
Large
|
150
|
|
Bottle 24 oz
|
295
|
|
Bottle 60 oz
|
720
|
|
~~~
|
|
HOKUSETSU PREMIUM SAKE
|
YK-35 "ENSHINBUNRI"
The rice grain, Yamada Nishiki, is polished down to 35% of its original size and is then extracted through a centrifugal process to bring out delicate fragrances of Melons, Grapefruits and White Flowers.
|
|
|
Bottle 24 oz
|
700
|
|
~~~
|
|
|
JUNMAI DAIGINJO TK40 GENSHU ENSHINBUNRI 'HIKARI'
The rare hybrid rice grain, Koshitanrei, is polished to 40% of its original size to produce this premium sake. Elegant floral flavors of Orange Blossom, Elderflower, and White Tea are found in this powerful Genshu, or undiluted sake.
|
|
|
Bottle 24 oz
|
670
|
|
~~~
|
|
|
YK-35 SHIZUKU
The most sought-after rice grain, Yamada Nishiki, is polished to 35% of its original size to produce this premium sake. The sake is extracted through a slow drip process that highlights delicate flavors of Lychee, Honeydew, and Pear. Fruit forward and amazingly smooth.
|
|
|
Bottle 24 oz
|
400
|
WINE BY THE GLASS
RESERVE SELECTION (CORAVIN)
|
Silver Oak, Cabernet Sauvignon, Alexander Valley, California 19
|
55
|
CHAMPAGNE & SPARKLING WINE
|
Syltbar 'Il Concerto,' Brut, Prosecco, Italy NV
|
20
|
|
Nobu Champagne 'Louis de Sacy', Grand Cru Brut NV
|
27
|
|
Moët & Chandon 'Rosé Imperial', Brut Rose NV
|
36
|
|
Louis Roederer 'Collection 242,' Brut, Champagne, France NV
|
38
|
WHITE WINE
|
Attems, Pinot Grigio, Friuli, Italy 23
|
16
|
|
Sybille Kuntz, Riesling Trocken, Mosel, Germany 23
|
16
|
|
Huia Vineyards, Sauvignon Blanc, Malborough, New Zealand 23
|
17
|
|
Domaine Bernard DeFaix, Petit Chablis, Burgundy, France 22
|
18
|
|
Matsuhisa, Chardonnay, Sonoma County, California 23
|
19
|
|
Clos Floridiene, Graves Blanc, White Bordeaux Blend, France 20
|
20
|
|
Domaine Raffaitin-Planchon, Sancerre, France 23
|
22
|
ROSE WINE
|
Château l’Escarelle 'Le Pacha’, Coteaux Varois en Provence, France 23
|
19
|
RED WINE
|
Terrazas de los Andes 'Reserva', Malbec, Mendoza, Argentina 21
|
17
|
|
Tolani 'Al Passo', Super Tuscan Blend, Tuscany, Italy 21
|
18
|
|
Joseph Drouhin, Bourgogne Rouge, France 21
|
19
|
|
Château Marquis de Terme ‘M', Margaux, Bordeaux, France 17
|
20
|
|
Matsuhisa, Cabernet Sauvignon, Sonoma County, California 20
|
22
|
|
Matsuhisa, Pinot Noir, Russian River Valley, California 22
|
24
|
NOBU WHISKY
SINGLE MALT
Yamazaki, Osaka
Yamazaki, Osaka
|
Once Ounce
|
180
|
|
Two Ounces
|
360
|
THE MACALLAN FLIGHT
65
The Macallan 12 yr, The Macallan 15 yr,
The Macallan 'Rare Cask'
The Macallan 12 yr, The Macallan 15 yr,
The Macallan 'Rare Cask'
NOBU RARE TEQUILA
by Qui Tequila
2008 Reserve Extra Añejo
|
One Ounce
|
45
|
|
Two Ounces
|
90
|
Rare Blend Extra Añejo
1999 & 2008 Vintage Blend
|
One Ounce
|
50
|
|
Two Ounces
|
100
|
TEQUILA
EXTRA ANEJO
|
Qui 'Platinum'
|
22
|
|
Qui 'Select' 7yr
|
80
|
NON-ALCOHOLIC
|
LYCHEE MANGO
Mango, Lychee, Cranberry & Calpico
|
12
|
|
GRAPEFRUIT ON THE ROCKS
Grapefruit Juice, Elderflower Cordial, Lime & Lime Zest
|
12
|
|
MATCHA LOVE
Ceremonial Matcha, Organic Coconut Milk & Agave
|
12
|
|
PEPINO
Cucumber, Lychee, Pineapple & Lemon
|
12
|
|
KENKO GARDEN
Lyre’s Agave Blanco, Green Apple Kale Juice, Black Peppercorn Agave & Meyer Lemon
|
14
|
For Whisky, Tequila, Mezcal, Vodka, Rum, Cognac, Digestifs, and more, explore our full selection of spirits at Nobu Fifty Seven.
CHAMPAGNE & SPARKLING WINE
|
BIN#105: Syltbar 'Il Concerto,' Brut, Prosecco, Italy NV
|
95
|
|
BIN#110: Nobu Matsuhisa 'Louis de Sacy', Grand Cru Brut NV
|
140
|
|
BIN#115: Salmon 'Selection Montgolfiere', Brut, NV
|
140
|
|
BIN#116: Veuve Clicquot, Brut NV
|
180
|
|
BIN#118: Louis Roederer 'Collection 242', France NV
|
185
|
|
BIN#120: Billecart-Salmon, Brut Reserve NV
|
200
|
|
BIN#121: Ruinart, Blanc de Blancs, Brut NV
|
230
|
|
BIN#125: Moët & Chandon 'Grand Vintage', Brut 15
|
280
|
|
BIN#130: Pehu-Simonet, Blanc de Noirs, ‘Fins Lieux No.1 Verzenay Millesime,’ Grand Cru 14
|
300
|
|
BIN#141: Veuve Clicquot 'La Grande Dame', Brut 12
|
475
|
|
BIN#143: Krug 'Grand Cuvee', Brut NV
|
525
|
|
BIN#145: Dom Pérignon, Brut 15
|
625
|
|
BIN#150: Armand de Brignac, Ace of spades, Brut Gold, France NV
|
700
|
|
BIN#170: Louis Roederer 'Cristal', Brut 15
|
800
|
ROSÉ CHAMPAGNE
|
BIN#850: Moët & Chandon 'Rosé Imperial', Brut NV
|
190
|
|
BIN#851: Lanson, Brut Rosé NV
|
220
|
|
BIN#853: Billecart-Salmon, Brut Rosé NV
|
260
|
|
BIN#860: Dom Perignon, Brut Rose 08
|
1250
|
ROSÉ WINE
|
BIN#701: Château l’Escarelle 'Le Pacha’, Coteaux Varois en Provence, France 23
|
90
|
|
BIN#710: Chateau Minuty 'Rose et Or', Cotes de Provence 22
|
135
|
|
BIN#720: Chateau d'Esclans 'Garrus', Cotes de Provence 19
|
240
|
WHITE WINE
LIGHT, CRISP & REFRESHING
|
BIN#200: Attems, Pinot Grigio, Friuli, Italy 23
|
75
|
|
BIN#205: Huia Vineyards, Sauvignon Blanc, Marlborough, New Zealand 23
|
80
|
|
BIN#210: Andrian 'Finado', Pinot Bianco, Alto Adige, Italy 22
|
80
|
|
BIN#211: Domaine Bernard DeFaix, Petit Chablis, Burgundy, France 22
|
85
|
|
BIN#215: Clos Floridiene, Graves Blanc, White Bordeaux Blend, France 20
|
95
|
|
BIN#220: Domaine Raffaitin-Planchon, Sancerre, France 23
|
105
|
|
BIN#225: Cantina Terlano 'Wink', Sauvignon Blanc, Alto Adige, Italy 23
|
115
|
|
BIN#228: Chateau de Tracy, Pouilly- Fume, Loire Valley, France 22
|
130
|
|
BIN#230: Domaine Ferret, Pouilly-Fuissé, Burgundy, France 21
|
135
|
|
BIN#235: Château Rieussec 'R de Rieussec,' Bordeaux, France 21
|
145
|
|
BIN#238: Chateau de Fontaine-Audon, Sancerre, France 21
|
150
|
|
BIN#240: Cloudy Bay 'Te Koko,' Sauvignon Blanc, Marlborough, New Zealand 21
|
215
|
|
BIN#243 Plinth, Sauvignon Blanc, Sonoma Valley, California 22
|
220
|
|
BIN#245: Alphonse Mellot, 'Generation XIX', Sancerre, France 18
|
260
|
WHITE WINE
SPICY & AROMATIC
|
BIN#270: Sybille Kuntz, Riesling Trocken, Mosel, Germany 23
|
75
|
|
BIN#282: Darioush, Viognier, Napa Valley, California 22
|
165
|
|
BIN#285: A. Christmann, 'Idig Konigsbach', Riesling, Pfalz, Germany 22
|
185
|
|
BIN#290: Reichsgraf von Kesselstatt 'Piesporter Goldtröpfchen' Spätlese, Riesling, Mosel, Germany 91
|
190
|
WHITE WINE
RICH & FULL BODIED
|
BIN#300: Matsuhisa, Chardonnay, Sonoma County, California 23
|
90
|
|
BIN#305: Domaine Alain Geoffroy, 1er Cru, Chablis, France 22
|
115
|
|
BIN#308: Rombauer, Chardonnay, Carneros, California 23
|
130
|
|
BIN#315: ZD, Chardonnay, California 22
|
135
|
|
BIN#318: Newton 'Unfiltered', Chardonnay, Napa Valley, California 21
|
160
|
|
BIN#325: Dom Pinson, Mont-de-Milieu', 1er Cru, Chablis, France 22
|
165
|
|
BIN#330: La Scolca 'Black Label', Gavi dei Gavi, Piedmont, Italy 22
|
170
|
|
BIN#340: Chateau Montelena, Chardonnay, Napa Valley, California 21
|
180
|
|
BIN#345: Louis Jadot, Meursault, Burgundy, France 21
|
195
|
|
BIN#350: Kistler 'Les Noisetiers', Chardonnay, Sonoma Coast, California 22
|
200
|
|
BIN#352: Paul Hobbs, Chardonnay, Russian River Valley, California 21
|
220
|
|
BIN#360: Domaine Laflaive, 'Les Chenes', Mâcon-Verzé, Burgundy, France 22
|
320
|
|
BIN#362: Peter Michael 'Ma Belle-Fille', Chardonnay, Knights Valley, California 21
|
360
|
|
BIN#365: Domaine Laroche 'Les Blanchots', Grand Cru, Chablis, France 21
|
380
|
|
BIN#368: Joseph Drouhin, Puligny-Montrachet, Côte de Beaune, Burgundy, France 22
|
390
|
|
BIN#375: Jean Noel Gagnard, Bâtard-Montrachet, Grand Cru, Burgundy, France 14
|
1800
|
RED WINE
LIGHT & MEDIUM BODIED
|
BIN#405: Joseph Drouhin, Bourgogne Rouge, France 21
|
90
|
|
BIN#410: Matsuhisa, Pinot Noir, Sonoma County, California 22
|
115
|
|
BIN#415: Fanny Sabre, Bourgogne Rouge, France 22
|
125
|
|
BIN#416: Domaine Bonne Tonne ‘Les Charmes’, Gamay, Morgon, France 19
|
130
|
|
BIN#418: Goldeneye, Pinot Noir, Anderson Valley, California 21
|
160
|
|
BIN#420: Ponzi Vineyards 'Reserve,' Pinot Noir, Willamette, Oregon 19
|
190
|
|
BIN#425: Domaine Henri Delagrange 'Vieilles Vignes,' Volnay, Burgundy, France 21
|
195
|
|
BIN#430: Hirsch Vineyards 'San Andreas Fault,' Pinot Noir, Sonoma Coast, California 21
|
195
|
|
BIN#440: Flowers 'Sea View Ridge,' Pinot Noir, Sonoma Coast, California 22
|
235
|
|
BIN#445: ZD, Pinot Noir, Carneros, California 12
|
290
|
|
BIN#446: Joseph Drouhin, Gevrey-Chambertin, Burgundy, France 22
|
315
|
|
BIN#449: Jean Claude-Boisset 'Les Pruliers', 1er Cru, Nuits-Saint Georges, France 21
|
425
|
|
BIN#451: Domain du Clos-Frantin, Grand Cru, Echezeaux, France 19
|
800
|
|
BIN#455: Domaine de la Vougeraie, Clos de Vougeot, Grand Cru, Burgundy 20
|
990
|
RED WINE
ROBUST & SPICY
|
BIN#460: Terrazas de los Andes 'Reserva', Malbec, Mendoza, Argentina 21
|
80
|
|
BIN#465: Bastioni Dei Collazzi, Chianti Classico, Tuscany, Italy 21
|
85
|
|
BIN#472: Tolani 'Al Passo', Super Tuscan Blend, Tuscany, Italy 21
|
85
|
|
BIN#473: Orin Swift, 8 Years in the Desert, Zinfandel, California 22
|
120
|
|
BIN#475: Stags Leap, Petite Syrah, Napa Valley, California 20
|
150
|
|
BIN#485: Masi 'Costasera', Amarone, Veneto, Italy 18
|
190
|
|
BIN#488: Matthieu Barret 'Brise Cailloux, Syrah, Cornas, Rhône Valley, France 21
|
220
|
|
BIN#490: Domaine du Coulet 'Billes Noires', Syrah, Cornas, Rhône Valley, France 17
|
260
|
RED WINE
RICH & FULL BODIED
|
BIN#500: Château Marquis de Terme ‘M', Margaux, Bordeaux, France 17
|
95
|
|
BIN#501: Matsuhisa, Cabernet Sauvignon, Sonoma County, California 22
|
105
|
|
BIN#503: Grapes of Roth, Wölffer, Long Island, NYC 19
|
145
|
|
BIN#520: Chateau Trianon, Grand Cru, Bordeaux Blend, St. Emilion, France 11
|
200
|
|
BIN#525: Faust, Cabernet Sauvignon, Napa Valley, California 21
|
225
|
|
BIN#528: Margaux du Chateau Margaux, Margaux, France 15
|
275
|
|
BIN#530: Silver Oak, Cabernet Sauvignon, Alexander Valley, California 19
|
280
|
|
BIN#540: Chateau Beaucastel, Chateauneuf-du-Pape, Rhone, France 21
|
300
|
|
BIN#542: Caymus, Cabernet Sauvignon, Napa Valley, California 22
|
315
|
|
BIN#550: Cavallotto 'San Giuseppe', Barolo Riserva, Piedmont, Italy 17
|
360
|
|
BIN#551: 'Overture' by Opus One, Cabernet Sauvignon Blend, Napa Valley, California 21
|
410
|
|
BIN#552: Chateau Talbot, Grand Cru Classe, Saint Julien, France 09
|
475
|
|
BIN#557: Chateau Rauzan Segla, Grand Cru Classe, Margaux, Bordeaux, France 01
|
550
|
|
BIN#560: Numanthia 'Termanthia,' Tinta de Toro, Spain 14
|
590
|
|
BIN#565: Patrimony, Cabernet Sauvignon, Paso Robles, California 19
|
595
|
|
BIN#570: Quintessa, 'Red Rutherford', Cabernet Sauvignon Blend, Napa Valley, California 18
|
680
|
|
BIN#575: Tenuta San Guido 'Sassicaia,' Bolgheri, Tuscany, Italy 20
|
750
|
|
BIN#580: Ornellaia, Bolgheri Superiore, Tuscany, Italy 20
|
770
|
|
BIN#585: Opus One, Cabernet Sauvignon Blend, Napa Valley, California 18
|
900
|
|
BIN#590: Dominus Estate, Napa Valley, California 19
|
1,000
|
|
BIN#592: ZD 'Abacus,' Cabernet Sauvignon, 22nd Bottling, Napa Valley, California
|
1,600
|
|
BIN#595: Chateau Margaux, 1er Grand Cru, Haut-Medoc, Bordeaux, France 06
|
2,500
|
|
BIN#600: Chateau Mouton Rothschild, 1er Grand Cru, Pauillac, Bordeaux, France 10
|
3,800
|
DESSERT WINE
|
BIN#620: Michele Chiarlo 'Nivole,' Moscato d'Asti, Piemonte, Italy 19
|
16
|
75
|
|
BIN#630: Dolce, Late Harvest, Napa Valley, California 13
|
37
|
150
|
|
BIN#635: Château d'Yquem, Sauternes, France 14
|
~
|
500
|
AVAILABLE FROM 2:30 PM TO 5:00 PM
Everyday
MID-DAY DRINKS
COCKTAILS
|
Mia Margarita
Corralejo Añejo, Passion Fruit, Honey, Lime & Shichimi
|
16
|
|
Lychee Martini
Spring 44 Vodka & Lychee
|
16
|
|
Coco Fresca
Hokusetsu Sake is extracted using a slow drip process that highlights delicate flavors of a 72 hour seasonal fruit infusion.
|
16
|
WINE
|
Syltbar 'Il Concerto', Brut, Prosecco, Italy NV
|
14
|
|
Huia Vineyards, Sauvignon Blanc, New Zealand 22
|
12
|
|
Bastioni Dei Collazzi, Chianti Classico, Tuscany, Italy 20
|
13
|
|
Domaines Ott 'By.Ott', Cotes de Provence, France 22
|
14
|
SAKE
|
Onikoroshi "Devil Killer"
Light-bodied, crisp and dry with a spicy finish
|
9
|
BEER
|
Sapporo
|
8
|
MID-DAY BAR BITES
|
Yellowtail Chimichurri
|
22
|
|
Tuna Poke Tostada
|
24
|
|
Salmon Crispy Hearts of Palm Jalapeño
|
24
|
|
Snow Crab Crispy Rice
|
29
|
|
Sea Bass Tempura Caviar (per piece)
|
18
|
|
Cauliflower Tempura Creamy Spicy
|
15
|
LUNCH BENTO BOX
|
CLASSIC
Sashimi Salad, Assorted Sushi, Vegetable Spicy Garlic, Black Cod with Miso, Rock Shrimp Tempura with Creamy Spicy Sauce and Miso Soup
|
68
|
NOBU LUNCHES
Served with Miso Soup and Rice
|
Lobster Wasabi Pepper
|
69
|
|
Shrimp Spicy Garlic
|
49
|
|
Tofu & Vegetables Spicy Garlic Sauce
|
34
|
|
Glacier 51 Chilean Sea Bass Umami
|
52
|
|
Salmon - Choice of Sauce
|
39
|
|
Chicken - Choice of Sauce
|
39
|
|
Tenderloin - Choice of Sauce
|
62
|
|
SUSHI SELECTION
Chef Choice of 8 pieces of Nigiri, Tuna Roll
|
66
|
|
SASHIMI SELECTION
Chef Choice of 13 pieces of Sashimi
|
66
|
NOBU COLD DISHES
|
Toro Tartare with Caviar
|
46
|
|
Salmon or Yellowtail Tartare with Caviar
|
38
|
|
Yellowtail Jalapeño
|
36
|
|
Tiradito
|
38
|
|
Fluke Sashimi Dry Miso
|
38
|
|
Tuna Tataki with Tosazu
|
36
|
|
Toro Yuzu Truffle
|
58
|
|
New Style Sashimi with Salmon
with White Fish
|
36
38 |
|
Nobu Ceviche
|
38
|
|
Crispy Rice with Spicy Tuna
with Spicy Avocado
|
36
28 |
|
Sashimi Salad with Matsuhisa Dressing
|
38
|
|
Field Greens
|
17
|
|
Baby Spinach Salad Dry Miso
with Grilled Shrimp
with Lobster |
24
42 69 |
|
Shiitake Salad Spicy Lemon Dressing
with Lobster
|
24
69 |
NOBU HOT DISHES
|
Black Cod with Miso
|
49
|
|
Black Cod Butter Lettuce (2 pieces)
|
22
|
|
Rock Shrimp Tempura with Creamy Spicy Sauce or Ponzu
|
36
|
|
Squid "Pasta" with Light Garlic Sauce
|
36
|
|
King Crab Tempura Amazu Ponzu
|
58
|
|
Ribeye with Yuzu Honey Truffle
|
68
|
|
Tofu New Style
|
20
|
|
Brussels Sprouts Goma Ponzu
|
25
|
|
Cauliflower Jalapeño
|
27
|
|
Warm Mushroom Salad
|
32
|
|
Eggplant Miso
|
19
|
SHUKO
Snacks
|
Edamame
|
9
|
|
Edamame Choclo
|
15
|
|
Shishito Peppers Sea Salt
|
12
|
|
Shishito Peppers Den Miso
|
15
|
NOBU TACOS
Price per piece - 2 pieces minimum
|
Vegetable
|
8
|
|
Tuna
|
10
|
|
Salmon
|
10
|
|
Yellowtail
|
10
|
|
King Crab
|
12
|
|
Lobster
|
12
|
|
Wagyu
|
22
|
SOUPS
|
Miso Soup with Tofu
|
9
|
|
Mushroom Soup
|
17
|
|
Spicy Seafood Soup
|
27
|
TEMPURA
2 pieces per order
|
Asparagus
|
7
|
|
Broccoli
|
6
|
|
Sweet Potato
|
6
|
|
Onion
|
6
|
|
Carrot
|
6
|
|
Kabocha
|
7
|
|
Shiitake
|
8
|
|
Shrimp
|
18
|
|
Shojin - Vegetable Selection
|
24
|
A5 WAGYU
JAPANESE MIYAZAKI 40 per oz
(minimum two ounces)
Choice of Style
Tataki / New Style / Steak
(minimum two ounces)
Choice of Style
Tataki / New Style / Steak
Nigiri / Sashimi
Price per piece
|
Tuna
|
8
|
|
Toro
|
17
|
|
Salmon
|
8
|
|
King Salmon
|
9.5
|
|
Yellowtail
|
8
|
|
Kampachi
|
10.5
|
|
Shimaaji
|
10.5
|
|
White Fish
|
7.5
|
|
Fluke
|
8
|
|
Japanese Red Snapper
|
9
|
|
Kinmedai
|
14
|
|
Japanese Mackerel
|
9
|
|
Shrimp
|
7.5
|
|
Snow Crab
|
12
|
|
King Crab
|
12
|
|
Scallop
|
7.5
|
|
Octopus
|
7.5
|
|
Japanese Sea Urchin
|
18
|
|
Japanese Eel
|
11
|
|
Tamago
|
6
|
|
Smelt Eggs
|
7
|
|
Salmon Eggs
|
10
|
|
Japanese A5 Wagyu Nigiri (min 2 pieces)
|
22
|
Sushi Maki
|
HAND
|
CUT
|
|
|---|---|---|
|
Tuna
|
13
|
14
|
|
Tuna & Asparagus
|
14
|
15
|
|
Spicy Tuna
|
14
|
15
|
|
Toro & Scallion
|
21
|
22
|
|
Salmon & Avocado
|
14
|
15
|
|
Yellowtail & Scallion
|
13
|
14
|
|
Yellowtail & Jalapeño
|
14
|
15
|
|
California
|
21
|
22
|
|
Shrimp Tempura
|
17
|
19
|
|
Baked Spicy Snow Crab
|
27
|
28
|
|
Spicy Scallop & Smelt Eggs
|
15
|
16
|
|
Japanese Eel & Cucumber
|
17
|
18
|
|
Kappa
|
7
|
8
|
|
Vegetable
|
12
|
13
|
|
Salmon Skin
|
13
|
14
|
|
Soft Shell Crab
|
~
|
24
|
|
House Special
|
~
|
24
|
|
Lobster
|
~
|
39
|
Desserts
|
MATCHA SHAVED ICE
Banana Sorbet, Black Sesame Crunch, Ginger, Matcha Syrup, Maple Condensed Milk
|
22
|
|
STRAWBERRY CAKE
Strawberry Mousse, Vanilla Cremeux, Olive Oil Sponge, Kinako Crunch, Strawberry-Lychee Sorbet
|
20
|
|
SOBA CHA BROWNIE
Brownie, Dark Chocolate Caramel, Milk Chocolate Cremeux, Soba Cha Gelato
|
20
|
|
PASSION FRUIT BAKED ALASKA
Passion Fruit Sorbet, Coconut Sorbet, Mango Coulis, Meringue, Rum Flambé
|
22
|
|
WHISKY CAPPUCCINO
Cardamom Cream, Toasted Cinnamon Crunch, Espresso Gelato, Whisky Foam
|
17
|
|
BUTTERMILK DOUGHNUTS
Cinnamon Sugar, Soy Cramel, Vanilla Gelato
|
21
|
|
BENTO BOX
Valrhona Dark Chocolate Fondant, Imperial Matcha Gelato
|
20
|
|
HOUSE-MADE GELATO OR SORBET
|
16
|
|
MOCHI ICE CREAM
Assorted Flavors (3 pieces)
|
16
|
|
SEASONAL FRESH FRUIT
|
18
|
NOTE
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
LUNCH BENTO BOX
|
CLASSIC
Sashimi Salad, Assorted Sushi, Vegetable Spicy Garlic, Black Cod with Miso, Rock Shrimp Tempura with Creamy Spicy Sauce and Miso Soup
|
68
|
|
SIGNATURE
Toro Tartare with Caviar, Sashimi Salad, Assorted Sushi, Black Cod with Miso, Lobster Tempura Amazu Ponzu, Tenderloin Anticucho and Miso Soup
|
85
|
NOBU LUNCHES
Served with Miso Soup and Rice
|
Lobster Wasabi Pepper
|
69
|
|
Shrimp Spicy Garlic
|
49
|
|
Tofu & Vegetables Spicy Garlic
|
34
|
|
Glacier 51 Chilean Sea Bass Umami
|
52
|
|
Salmon - Choice of Sauce
|
39
|
|
Chicken - Choice of Sauce
|
39
|
|
Tenderloin - Choice of Sauce
|
62
|
|
SUSHI SELECTION
Chef Choice of 8 pieces of Nigiri, Tuna Roll
|
66
|
|
SASHIMI SELECTION
Chef Choice of 13 pieces of Sashimi
|
66
|
NOBU COLD DISHES
|
Oysters with Nobu Sauces
|
21
|
|
Toro Tartare with Caviar
|
46
|
|
Salmon or Yellowtail Tartare with Caviar
|
38
|
|
Yellowtail Jalapeño
|
36
|
|
Tiradito
|
38
|
|
Fluke Sashimi Dry Miso
|
38
|
|
Tuna Tataki with Tosazu
|
36
|
|
New Style Sashimi with Salmon
with White Fish
|
36
38 |
|
Salmon Tataki with Karashi Su Miso
|
36
|
|
Salmon Nashi
|
39
|
|
Octopus Carpaccio
|
30
|
|
Lobster Ceviche (2 pieces)
|
24
|
|
Nobu Ceviche
|
38
|
|
Crispy Rice with Spicy Tuna
with Spicy Avocado
|
36
28 |
|
Sashimi Salad with Matsuhisa Dressing
|
38
|
|
Hearts of Palm with Jalapeño Dressing or Yuzu Dressing
|
30
|
|
Field Greens
|
17
|
|
Baby Spinach Salad with Dry Miso
with Grilled Shrimp
with Lobster |
24
42 69 |
|
Shiitake Salad Spicy Lemon Dressing
with Lobster
|
24
69 |
NOBU HOT DISHES
|
Black Cod with Miso
|
49
|
|
Black Cod Butter Lettuce (2 pieces)
|
22
|
|
Rock Shrimp Tempura with Creamy Spicy Sauce or Ponzu
|
36
|
|
Squid 'Pasta' with Light Garlic Sauce
|
36
|
|
Creamy Spicy Crab
|
54
|
|
King Crab Tempura Amazu Ponzu
|
58
|
|
Beef Toban Yaki
|
48
|
|
Ribeye with Yuzu Honey Truffle
|
68
|
|
Tofu New Style
|
20
|
|
Brussels Sprouts Goma Ponzu
|
25
|
|
Cauliflower Jalapeño
|
27
|
|
Warm Mushroom Salad
|
32
|
|
Eggplant Miso
|
19
|
SHUKO
Snacks
|
Edamame
|
10
|
|
Edamame Choclo
|
16
|
|
Shishito Peppers Sea Salt
|
13
|
|
Shishito Peppers Den Miso
|
16
|
|
Baby Corn Honey Truffle
|
22
|
NOBU TACOS
Price per piece - 2 pieces minimum
|
Vegetable
|
8
|
|
Tuna
|
10
|
|
Salmon
|
10
|
|
Yellowtail
|
10
|
|
King Crab
|
12
|
|
Lobster
|
12
|
|
Wagyu
|
22
|
SOUPS
|
Miso Soup with Tofu
|
9
|
|
Mushroom Soup
|
17
|
|
Clear Soup
|
19
|
|
Spicy Seafood Soup
|
27
|
TEMPURA
2 pieces per order
|
Asparagus
|
7
|
|
Broccoli
|
6
|
|
Sweet Potato
|
6
|
|
Onion
|
6
|
|
Carrot
|
6
|
|
Kabocha
|
7
|
|
Shiitake
|
8
|
|
Shrimp
|
18
|
|
Shojin - Vegetable Selection
|
24
|
A5 WAGYU
JAPANESE MIYAZAKI 40 per oz
(minimum two ounces)
Choice of Style
Tataki / New Style / Steak / Toban / Kushiyaki
(minimum two ounces)
Choice of Style
Tataki / New Style / Steak / Toban / Kushiyaki
Nigiri / Sashimi
Price per piece
|
Tuna
|
8
|
|
Toro
|
17
|
|
Salmon
|
8
|
|
King Salmon
|
9.5
|
|
Yellowtail
|
8
|
|
Kampachi
|
10.5
|
|
Shimaaji
|
10.5
|
|
White Fish
|
7.5
|
|
Fluke
|
8
|
|
Japanese Red Snapper
|
9
|
|
Kinmedai
|
14
|
|
Japanese Mackerel
|
9
|
|
Shrimp
|
7.5
|
|
Snow Crab
|
12
|
|
King Crab
|
12
|
|
Scallop
|
7.5
|
|
Octopus
|
7.5
|
|
Japanese Sea Urchin
|
18
|
|
Japanese Eel
|
11
|
|
Tamago
|
6
|
|
Smelt Eggs
|
7
|
|
Salmon Eggs
|
10
|
|
Japanese A5 Wagyu Nigiri (min 2 pieces)
|
22
|
Sushi Maki
|
HAND
|
CUT
|
|
|---|---|---|
|
Tuna
|
13
|
14
|
|
Tuna & Asparagus
|
14
|
15
|
|
Spicy Tuna
|
14
|
15
|
|
Toro & Scallion
|
21
|
22
|
|
Salmon & Avocado
|
14
|
15
|
|
Yellowtail & Scallion
|
13
|
14
|
|
Yellowtail & Jalapeño
|
14
|
15
|
|
California
|
21
|
22
|
|
Shrimp Tempura
|
17
|
19
|
|
Baked Spicy Snow Crab
|
27
|
28
|
|
Spicy Scallop & Smelt Eggs
|
15
|
16
|
|
Japanese Eel & Cucumber
|
17
|
18
|
|
Kappa
|
7
|
8
|
|
Vegetable
|
12
|
13
|
|
Salmon Skin
|
13
|
14
|
|
Soft Shell Crab
|
~
|
24
|
|
House Special
|
~
|
24
|
|
Lobster
|
~
|
39
|
Desserts
|
STRAWBERRY CAKE
Strawberry Mousse, Vanilla Cremeux, Olive Oil Sponge, Kinako Crunch, Strawberry-Lychee Sorbet
|
20
|
|
SOBA CHA BROWNIE
Brownie, Dark Chocolate Caramel, Milk Chocolate Cremeux, Soba Cha Gelato
|
20
|
|
PASSION FRUIT BAKED ALASKA
Passion Fruit Sorbet, Coconut Sorbet, Mango Coulis, Meringue, Rum Flambé
|
22
|
|
WHISKY CAPPUCCINO
Cardamom Cream, Toasted Cinnamon Crunch, Espresso Gelato, Whisky Foam
|
17
|
|
BUTTERMILK DOUGHNUTS
Cinnamon Sugar, Soy Caramel, Vanilla Gelato
|
21
|
|
BENTO BOX
Valrhona Dark Chocolate Fondant, Imperial Matcha Gelato
|
20
|
|
HOUSE-MADE GELATO OR SORBET
|
16
|
|
MOCHI ICE CREAM
Assorted Flavors (3 pieces)
|
16
|
|
SEASONAL FRESH FRUIT
|
18
|
NOTE
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
WEEKEND LUNCH
WEEKEND BENTO BOX
68
Sashimi Salad
Yellowtail & Lobster Taco
California Roll
Tuna, Salmon & Yellowtail Sushi
Black Cod Butter Lettuce
Shrimp, Broccoli & Sweet Potato Tempura
Miso Soup
Choice of one
(Served on a bed of rice)
Chicken Umami
Tenderloin Yuzu Honey Truffle
Dessert
Gelato or Sorbet
Sashimi Salad
Yellowtail & Lobster Taco
California Roll
Tuna, Salmon & Yellowtail Sushi
Black Cod Butter Lettuce
Shrimp, Broccoli & Sweet Potato Tempura
Miso Soup
Choice of one
(Served on a bed of rice)
Chicken Umami
Tenderloin Yuzu Honey Truffle
Dessert
Gelato or Sorbet
NOBU LUNCHES
Served with Miso Soup and Rice
|
Lobster Wasabi Pepper
|
69
|
|
Shrimp Spicy Garlic
|
49
|
|
Tofu & Vegetables Spicy Garlic
|
34
|
|
Glacier 51 Chilean Sea Bass Umami
|
52
|
|
Salmon - Choice of Sauce
|
39
|
|
Chicken - Choice of Sauce
|
39
|
|
Tenderloin - Choice of Sauce
|
62
|
|
SUSHI SELECTION
Chef Choice of 8 pieces of Nigiri, Tuna Roll
|
66
|
|
SASHIMI SELECTION
Chef Choice of 13 pieces of Sashimi
|
66
|
NOBU COLD DISHES
|
Oysters with Nobu Sauces
|
21
|
|
Toro Tartare with Caviar
|
46
|
|
Salmon or Yellowtail Tartare with Caviar
|
38
|
|
Yellowtail Jalapeño
|
36
|
|
Tiradito
|
38
|
|
Fluke Sashimi Dry Miso
|
38
|
|
Tuna Tataki with Tosazu
|
36
|
|
New Style Sashimi with Salmon
with White Fish
|
36
38 |
|
Salmon Tataki with Karashi Su Miso
|
36
|
|
Salmon Nashi
|
39
|
|
Octopus Carpaccio
|
28
|
|
Lobster Ceviche (2 pieces)
|
24
|
|
Nobu Ceviche
|
38
|
|
Crispy Rice with Spicy Tuna
with Spicy Avocado
|
36
28 |
|
Sashimi Salad with Matsuhisa Dressing
|
38
|
|
Hearts of Palm with Jalapeño Dressing or Yuzu Dressing
|
30
|
|
Field Greens
|
17
|
|
Baby Spinach Salad with Dry Miso
with Grilled Shrimp
with Lobster |
24
42 69 |
|
Shiitake Salad Spicy Lemon Dressing
with Lobster
|
24
69 |
NOBU HOT DISHES
|
Black Cod with Miso
|
49
|
|
Black Cod Butter Lettuce (2 pieces)
|
22
|
|
Rock Shrimp Tempura with Creamy Spicy Sauce or Ponzu
|
36
|
|
Squid 'Pasta' with Light Garlic Sauce
|
36
|
|
Creamy Spicy Crab
|
54
|
|
King Crab Tempura Amazu Ponzu
|
58
|
|
Beef Toban Yaki
|
48
|
|
Ribeye with Yuzu Honey Truffle
|
68
|
|
Tofu New Style
|
20
|
|
Brussels Sprouts Goma Ponzu
|
25
|
|
Cauliflower Jalapeño
|
27
|
|
Warm Mushroom Salad
|
32
|
|
Eggplant Miso
|
19
|
SHUKO
Snacks
|
Edamame
|
10
|
|
Edamame Choclo
|
16
|
|
Shishito Peppers Sea Salt
|
13
|
|
Shishito Peppers Den Miso
|
16
|
|
Baby Corn Honey Truffle
|
22
|
NOBU TACOS
Price per piece - 2 pieces minimum
|
Vegetable
|
8
|
|
Tuna
|
10
|
|
Salmon
|
10
|
|
Yellowtail
|
10
|
|
King Crab
|
12
|
|
Lobster
|
12
|
|
Wagyu
|
22
|
SOUPS
|
Miso Soup with Tofu
|
9
|
|
Mushroom Soup
|
17
|
|
Clear Soup
|
19
|
|
Spicy Seafood Soup
|
27
|
TEMPURA
2 pieces per order
|
Asparagus
|
7
|
|
Broccoli
|
6
|
|
Sweet Potato
|
6
|
|
Onion
|
6
|
|
Carrot
|
6
|
|
Kabocha
|
7
|
|
Shiitake
|
8
|
|
Shrimp
|
18
|
|
Shojin - Vegetable Selection
|
24
|
A5 WAGYU
JAPANESE MIYAZAKI 40 per oz
(minimum two ounces)
Choice of Style
Tataki / New Style / Steak / Toban / Kushiyaki
(minimum two ounces)
Choice of Style
Tataki / New Style / Steak / Toban / Kushiyaki
Nigiri / Sashimi
Price per piece
|
Tuna
|
8
|
|
Toro
|
17
|
|
Salmon
|
8
|
|
King Salmon
|
9.5
|
|
Yellowtail
|
8
|
|
Kampachi
|
10.5
|
|
Shimaaji
|
10.5
|
|
White Fish
|
7.5
|
|
Fluke
|
8
|
|
Japanese Red Snapper
|
9
|
|
Kinmedai
|
14
|
|
Japanese Mackerel
|
9
|
|
Shrimp
|
7.5
|
|
Snow Crab
|
12
|
|
King Crab
|
12
|
|
Scallop
|
7.5
|
|
Octopus
|
7.5
|
|
Japanese Sea Urchin
|
18
|
|
Japanese Eel
|
11
|
|
Tamago
|
6
|
|
Smelt Eggs
|
7
|
|
Salmon Eggs
|
10
|
|
Japanese A5 Wagyu Nigiri (min 2 pieces)
|
22
|
Sushi Maki
|
HAND
|
CUT
|
|
|---|---|---|
|
Tuna
|
13
|
14
|
|
Tuna & Asparagus
|
14
|
15
|
|
Spicy Tuna
|
14
|
15
|
|
Toro & Scallion
|
21
|
22
|
|
Salmon & Avocado
|
14
|
15
|
|
Yellowtail & Scallion
|
13
|
14
|
|
Yellowtail & Jalapeño
|
14
|
15
|
|
California
|
21
|
22
|
|
Shrimp Tempura
|
17
|
19
|
|
Baked Spicy Snow Crab
|
27
|
28
|
|
Spicy Scallop & Smelt Eggs
|
15
|
16
|
|
Japanese Eel & Cucumber
|
17
|
18
|
|
Kappa
|
7
|
8
|
|
Vegetable
|
12
|
13
|
|
Salmon Skin
|
13
|
14
|
|
Soft Shell Crab
|
~
|
24
|
|
House Special
|
~
|
24
|
|
Lobster
|
~
|
39
|
Desserts
|
STRAWBERRY CAKE
Strawberry Mousse, Vanilla Cremeux, Olive Oil Sponge, Kinako Crunch, Strawberry-Lychee Sorbet
|
20
|
|
SOBA CHA BROWNIE
Brownie, Dark Chocolate Caramel, Milk Chocolate Cremeux, Soba Cha Gelato
|
20
|
|
PASSION FRUIT BAKED ALASKA
Passion Fruit Sorbet, Coconut Sorbet, Mango Coulis, Meringue, Rum Flambé
|
22
|
|
WHISKY CAPPUCCINO
Cardamom Cream, Toasted Cinnamon Crunch, Espresso Gelato, Whisky Foam
|
17
|
|
BUTTERMILK DOUGHNUTS
Cinnamon Sugar, Soy Caramel, Vanilla gelato
|
21
|
|
BENTO BOX
Valrhona Dark Chocolate Fondant,
Imperial Matcha Gelato |
20
|
|
HOUSE-MADE GELATO OR SORBET
|
16
|
|
MOCHI ICE CREAM
Assorted Flavors (3 pieces)
|
16
|
|
SEASONAL FRESH FRUIT
|
18
|
NOTE
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
NOBU COLD DISHES
|
Oysters with Nobu Sauces
|
21
|
|
Toro Tartare with Caviar
|
46
|
|
Salmon or Yellowtail Tartare with Caviar
|
38
|
|
Yellowtail Jalapeño
|
36
|
|
Tiradito
|
38
|
|
Fluke Sashimi Dry Miso
|
38
|
|
Tuna Tataki with Tosazu
|
36
|
|
Toro Yuzu Truffle
|
58
|
|
New Style Sashimi with Salmon
with White Fish
|
36
38 |
|
Salmon Tataki with Karashi Su Miso
|
36
|
|
Salmon Nashi
|
39
|
|
Octopus Carpaccio
|
30
|
|
Lobster Ceviche (2 pieces)
|
24
|
|
Nobu Ceviche
|
38
|
|
Crispy Rice with Spicy Tuna
with Spicy Avocado
|
36
28 |
|
Sashimi Salad with Matsuhisa Dressing
|
38
|
|
Hearts of Palm with Jalapeño Dressing or Yuzu Dressing
|
30
|
|
Artichoke Salad
with Noodles
|
30
37 |
|
Lobster Inaniwa Pasta Salad
|
39
|
|
Field Greens
|
17
|
|
Watercress Salad
|
24
|
|
Baby Spinach Salad with Dry Miso
with Grilled Shrimp
with Lobster |
24
42 69 |
|
Shiitake Salad Spicy Lemon Dressing
with Lobster
|
24
69 |
NOBU HOT DISHES
|
Black Cod with Miso
|
49
|
|
Black Cod Butter Lettuce (2 pieces)
|
22
|
|
Glacier 51 Chilean Sea Bass Umami or Black Bean Miso
|
52
|
|
Salmon Wasabi Pepper
|
39
|
|
Rock Shrimp Tempura with Creamy Spicy Sauce or Ponzu
|
36
|
|
Squid 'Pasta' with Light Garlic Sauce
|
36
|
|
Shrimp and Lobster with Spicy Lemon Sauce
|
54
|
|
Creamy Spicy Crab
|
54
|
|
King Crab Tempura Amazu Ponzu
|
58
|
|
Lobster Tempura Truffle Amazu Ponzu
|
39
|
|
Lobster Wasabi Pepper
|
69
|
|
Shrimp Spicy Garlic
|
49
|
|
Chicken Teriyaki
|
39
|
|
Short Rib Jalapeño Salsa (2 pieces)
|
22
|
|
Wagyu Dumplings
|
45
|
|
Beef Tenderloin Anticucho
|
62
|
|
Beef Toban Yaki
|
48
|
|
Ribeye with Yuzu Honey Truffle
|
68
|
|
Lamb Rosemary Miso (per piece)
|
28
|
|
Beef Kushiyaki*
|
22
|
|
Chicken Kushiyaki*
|
17
|
|
* Choice of Anticucho or Teriyaki
|
|
VEGETABLES
|
Vegetables Handroll with Goma Miso
|
9
|
|
Tofu New Style
|
20
|
|
Tofu & Vegetables Spicy Garlic
|
34
|
|
Brussels Sprouts Goma Ponzu
|
25
|
|
Cauliflower Jalapeño
|
27
|
|
Warm Mushroom Salad
|
32
|
|
Mushroom Toban Yaki
|
32
|
|
Eggplant Miso
|
19
|
SHUKO
Snacks
|
Edamame
|
10
|
|
Edamame Choclo
|
16
|
|
Shishito Peppers Sea Salt
|
13
|
|
Shishito Peppers Den Miso
|
16
|
|
Baby Corn Honey Truffle
|
22
|
NOBU TACOS
Price per piece - 2 pieces minimum
|
Vegetable
|
8
|
|
Tuna
|
10
|
|
Salmon
|
10
|
|
Yellowtail
|
10
|
|
King Crab
|
12
|
|
Lobster
|
12
|
|
Wagyu
|
22
|
|
Nori Caviar
|
29
|
SOUPS
|
Miso Soup with Tofu
|
9
|
|
Mushroom Soup
|
17
|
|
Clear Soup
|
19
|
|
Spicy Seafood Soup
|
27
|
TEMPURA
2 pieces per order
|
Asparagus
|
7
|
|
Broccoli
|
6
|
|
Sweet Potato
|
6
|
|
Onion
|
6
|
|
Carrot
|
6
|
|
Kabocha
|
7
|
|
Shiitake
|
8
|
|
Shrimp
|
18
|
|
Sea Urchin (per piece)
|
26
|
|
Shojin - Vegetable Selection
|
24
|
A5 WAGYU
JAPANESE MIYAZAKI 40 per oz
(minimum two ounces)
Choice of Style
Tataki / New Style / Steak / Toban / Kushiyaki
(minimum two ounces)
Choice of Style
Tataki / New Style / Steak / Toban / Kushiyaki
OMAKASE 225
Experience the essence of Chef Matsuhisa’s cuisine
Wine and Sake Pairing available upon request
* Available until 30 minutes before doors close
Wine and Sake Pairing available upon request
* Available until 30 minutes before doors close
SUSHI BAR SELECTIONS
|
Sushi Selection
|
66
|
|
Sashimi Selection
|
66
|
|
Ocean 12
|
135
|
Nigiri / Sashimi
Price per piece
|
Tuna
|
8
|
|
Toro
|
17
|
|
Salmon
|
8
|
|
King Salmon
|
9.5
|
|
Yellowtail
|
8
|
|
Kampachi
|
10.5
|
|
Shimaaji
|
10.5
|
|
White Fish
|
7.5
|
|
Fluke
|
8
|
|
Japanese Red Snapper
|
9
|
|
Kinmedai
|
14
|
|
Japanese Mackeral
|
9
|
|
Shrimp
|
7.5
|
|
Snow Crab
|
12
|
|
King Crab
|
12
|
|
Scallop
|
7.5
|
|
Octopus
|
7.5
|
|
Japanese Sea Urchin
|
18
|
|
Japanese Eel
|
11
|
|
Tamago
|
6
|
|
Smelt Eggs
|
7
|
|
Salmon Eggs
|
10
|
|
Japanese A5 Wagyu Nigiri (min 2 pieces)
|
22
|
Sushi Maki
|
HAND
|
CUT
|
|
|---|---|---|
|
Tuna
|
13
|
14
|
|
Tuna & Asparagus
|
14
|
15
|
|
Spicy Tuna
|
14
|
15
|
|
Toro & Scallion
|
21
|
22
|
|
Salmon & Avocado
|
14
|
15
|
|
Yellowtail & Scallion
|
13
|
14
|
|
Yellowtail & Jalapeño
|
14
|
15
|
|
California
|
21
|
22
|
|
Shrimp Tempura
|
17
|
19
|
|
Baked Spicy Snow Crab
|
27
|
28
|
|
Spicy Scallop & Smelt Eggs
|
15
|
16
|
|
Japanese Eel & Cucumber
|
17
|
18
|
|
Kappa
|
7
|
8
|
|
Vegetable
|
12
|
13
|
|
Salmon Skin
|
13
|
14
|
|
Soft Shell Crab
|
~
|
24
|
|
House Special
|
~
|
24
|
|
Lobster
|
~
|
39
|
Desserts
|
STRAWBERRY CAKE
Strawberry Mousse, Vanilla Cremeux, Olive Oil Sponge, Kinako Crunch, Strawberry-Lychee Sorbet
|
20
|
|
SOBA CHA BROWNIE
Brownie, Dark Chocolate Caramel, Milk Chocolate Cremeux, Soba Cha Gelato
|
20
|
|
PASSION FRUIT BAKED ALASKA
Passion Fruit Sorbet, Coconut Sorbet, Mango Coulis, Meringue, Rum Flambé
|
22
|
|
WHISKY CAPPUCCINO
Cardamom Cream, Toasted Cinnamon Crunch, Espresso Gelato, Whisky Foam
|
17
|
|
BUTTERMILK DOUGHNUTS
Cinnamon Sugar, Soy Caramel, Vanilla Gelato
|
21
|
|
BENTO BOX
Valrhona Dark Chocolate Fondant, Imperial Matcha Gelato
|
20
|
|
HOUSE-MADE GELATO OR SORBET
|
16
|
|
MOCHI ICE CREAM
Assorted Flavors (3 pieces)
|
16
|
|
SEASONAL FRESH FRUIT
|
18
|
NOTE
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
Explore Nobu New York Fifty Seven
