MOTHER'S DAY BRUNCH
Zensai
Egg & Caviar Cup
FAMILY STYLE DISHES
Yellowtail Jalapeño
Salmon Karashi su Miso
Beef Tataki with Ponzu
Spinach Dry Miso Salad with Grilled Shrimp
Spicy Tuna Cut Roll
CHOICE OF ONE MAIN
Chu Toro, Uni & Ikura Chirashi
Snow Crab Cripsy Rice Benedict
Lobster Black Garlic Chuka Noodles
Chicken Umami Donburi
Glacier 51 Chilean Sea Bass Black Bean Miso
Japanese Beef Katsu Sando - add $8
DESSERT
Matcha-White Chocolate Cake
or
Strawberry Mousse Cake
$95 per person
**menu items are subject to change
~~~
KID'S BENTO
Chicken Skewers
Rock Shrimp Tempura Creamy Spicy
California Cut Roll
Sesame Chuka Noodles
DESSERT
Strawberry Mousse Cake
or
Gelato
$39 per person
**menu items are subject to change
BEVERAGE PACKAGE
NOBU CLASSICS
LYCHEE MARTINI
Spring 44 Vodka, Lychee
MIA MARGARITA
Carralejo Anejo, Passion Fruit, Honey, Lime & Schichimi
QUI ESPRESSO
Qui Platinum Extra Anejo Tequila, Cold Brewed Espresso
~
FEATURED COCKTAILS
ROSIE SHORE
Fresh Strawberries, St. Germain topped with Champagne
COCO FRESCA
Hokusetsu Sake & Coconut
WHITE RABBIT
Hokusetsu Sake, ALB Vodka, Calpico & Yuzu
~
BY THE GLASS
Syltbar, Prosecco, Veneto, Italy
Huia Vineyards, Sauvignon Blanc, Marlborough, New Zealand 22
Matsuhisa Pinot Noir, Russian River Valley, California 24
~
SAKE & BEER
Hokusetsu, Junmai (served hot or cold)
Sapporo
$70 per person
***Please be aware that drinks will be served one at a time per person.
***Beverage Package is good for up to 2 hours during dining period.
***Last Call for Beverage Menu at 1:30pm
NOBU RARE TEQUILA
2008 Reserve Extra Añejo
by Qui Tequila
by Qui Tequila
|
One Ounce
|
45
|
|
Two Ounces
|
90
|
SPECIALTY COCKTAILS
GRAND CORDON
Winner of the Nationwide Nobu Cocktail Competition
Robbi Leon from Nobu Newport Beach
Winner of the Nationwide Nobu Cocktail Competition
Robbi Leon from Nobu Newport Beach
|
OOO MAMI
Caravedo Mosto Verde Pisco, Raspberry Miso, Pineapple, Lime & Bitters
|
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
Aczu Gin, Elderflower Liqueur, Grapefruit & Lime Zest
|
22
|
|
HATAKE
Roku Gin, Honey, Lavender, Yuzu
|
22
|
SPICY & TART
|
MIA MARGARITA
Corralejo Añejo, Passion Fruit, Honey, Lime & Shichimi
|
22
|
|
MEZCALINA
Amarás Mezcal, Pineapple Aji Amarillo Shrub, & Lemon
|
22
|
AROMATIC & SPICE
|
KISS OF DRAGON
Casamigo's Tequila, Coconut Water, Calpico, Dragon Fruit Agave & Lime
|
22
|
|
ONI NEGRONI
Hendrick's Gin, Carpano Antica Formula, Aperol, Onikoroshi Sake & Grapefruit Peel
|
23
|
RICH & BOLD
|
NOBU OLD FASHIONED
Michter's Bourbon, Demerara Sugar & Angostura Bitters
|
22
|
|
QUI ESPRESSO
Qui Platinum Extra Añejo Tequila, Cold Brewed Espresso, Kuromitsu & Orange Bitters
|
23
|
|
NOBU SIDECAR
Mars Iwai Whisky, 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
|
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 22
|
16
|
|
Sybille Kuntz, Riesling Trocken, Mosel, Germany 18
|
16
|
|
Huia Vineyards, Sauvignon Blanc, Malborough, New Zealand 22
|
17
|
|
Aveleda 'Solo de Xisto', Alvarinho, Minho, Portugal 20
|
17
|
|
Matsuhisa, Chardonnay, Sonoma County, California 22
|
19
|
|
Clos Floridiene, Graves Blanc, White Bordeaux Blend, France 18
|
20
|
|
Domaine Raffaitin-Planchon, Sancerre, France 22
|
22
|
ROSE WINE
|
Domaines Ott 'By.Ott', Cotes de Provence, France 22
|
18
|
RED WINE
|
Terrazas de los Andes 'Reserva', Malbec, Mendoza, Argentina 21
|
17
|
|
Bastioni Dei Collazzi, Chianti Classico, Tuscany, Italy 20
|
17
|
|
Château Carbonnieux, La Croix de Carbonnieux, Bordeaux Blend, France 18
|
19
|
|
Matsuhisa, Cabernet Sauvignon, Napa Valley, California 20
|
22
|
|
Matsuhisa, Pinot Noir, Russian River Valley, California 21
|
24
|
|
Domaine Doudet, Bourgogne, Hautes- Cotes de Beaune, France 20
|
26
|
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
|
BEER
|
Beck's (Non Alcoholic)
|
8
|
|
Sapporo
|
12
|
|
Sapporo Light
|
12
|
|
Asahi
|
14
|
|
Koshihikari Echigo Rice Lager
|
14
|
|
Kawaba 'Sunrise' Amber Ale
|
16
|
NOBU WHISKY
SINGLE MALT
Yamazaki, Osaka
Yamazaki, Osaka
|
Once Ounce
|
180
|
|
Two Ounces
|
360
|
JAPANESE WHISKY
|
Suntory, 'Toki', Blended
|
18
|
|
Kikori, Kumamoto, Rice Whisky
|
20
|
|
Mars Iwai, 'Tradition', Blended
|
22
|
|
Ohishi, Brandy Cask
|
26
|
|
Nikka, 'Coffey Grain', Blended
|
30
|
|
Nikka, 'Coffey Malt', Blended
|
30
|
|
Suntory, 'Hibiki Harmony', Blended
|
30
|
|
Nikka 'From the Barrel
|
30
|
|
Takamine, Koji Blend, 8yr
|
35
|
|
Akashi, 'White Oak', Single Malt
|
40
|
|
Nikka, 'Miyagikyo', Single Malt
|
42
|
|
Suntory, 'Hakushu', Single Malt, 12yr
|
50
|
|
Suntory, 'Yamazaki', Single Malt, 12yr
|
60
|
|
Suntory, Hibiki 'Blossom Harmony'
|
60
|
|
Suntory, 'Hakushu', Single Malt, 18yr
|
175
|
|
Suntory, 'Yamazaki', Single Malt, 18yr
|
180
|
AMERICAN WHISKEY
BOURBON
|
Four Roses, Kentucky
|
17
|
|
Legent, Kentucky
|
17
|
|
Michter's, Kentucky
|
19
|
|
Basil Hayden's 8 yr, Kentucky
|
19
|
|
Woodford Reserve, Kentucky
|
19
|
|
Bulleit Bourbon, Kentucky
|
19
|
|
Knob Creek, 9 yr, Kentucky
|
19
|
|
Maker's Mark, Kentucky
|
19
|
|
Blanton's, 'Single Barrel', Kentucky
|
26
|
|
Angel's Envy, Kentucky
|
29
|
AMERICAN WHISKEY
RYE
|
High West, Double Rye, Utah
|
18
|
|
Mitcher's Rye, Kentucky
|
19
|
|
Bulliet Rye, Kentucky
|
19
|
|
Beverly High Rye
|
25
|
|
Whistle Pig 10 yr, Rye, Vermont
|
28
|
|
Whistle Pig 15 yr, Rye, Vermont
|
100
|
IRISH WHISKEY
|
Powers, 'Gold Label'
|
17
|
|
Red Breast, 12 yr
|
26
|
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'
SCOTCH WHISKEY
|
Monkey Shoulder, Speyside
|
17
|
|
Glenfiddich, Speyside, 12 yr
|
18
|
|
Bruichladdich Islay Barley, 12 yr
|
19
|
|
Johnnie Walker 'Black Label,' 12 yr
|
20
|
|
Oban, West Highland, 14 yr
|
22
|
|
Balvenie, 'Carribean Cask', Speyside, 14 yr
|
24
|
|
The Macallan, Speyside, 12yr
|
26
|
|
The Macallan, Speyside, 15 yr
|
38
|
|
The Macallan, Speyside, Rare Cask
|
72
|
|
Johnnie Walker, 'Blue Label'
|
90
|
|
Prometheus, Speyside, 26 yr
|
90
|
|
The Macallan, Speyside, 18 yr
|
100
|
|
The Macallan, Speyside, 25 yr
|
400
|
|
Balvenie, Speyside, 30yr
|
425
|
NOBU RARE TEQUILA
2008 Reserve Extra Añejo
by Qui Tequila
by Qui Tequila
|
One Ounce
|
45
|
|
Two Ounces
|
90
|
TEQUILA
BLANCO
|
Herradura
|
18
|
|
La Gran Señora
|
21
|
|
Casamigos
|
22
|
|
Siete Leguas
|
23
|
|
Don Julio
|
24
|
TEQUILA
REPOSADO
|
La Gran Señora
|
23
|
|
Casamigos
|
24
|
|
Siete Leguas
|
24
|
|
Don Julio
|
26
|
|
Clase Azul
|
60
|
TEQUILA
ANEJO
|
Casamigos
|
25
|
|
Don Julio
|
28
|
|
818 Reserve
|
55
|
|
Don Julio '1942'
|
65
|
|
Clase Azul Gold
|
90
|
TEQUILA
EXTRA ANEJO
|
Qui 'Platinum'
|
22
|
|
Jose Cuervo 'La Familia'
|
60
|
|
Qui 'Select' 7yr
|
80
|
MEZCAL
|
Amarás Verde
|
18
|
|
400 Conejos, Espadin
|
18
|
|
Amarás Mezcal Reposado
|
22
|
|
Rey Campero Wild Jabali
|
50
|
VODKA
|
Spring 44, Colorado
|
17
|
|
Van Gogh, Holland (Pineapple)
|
17
|
|
Suntory Haku, Japan
|
18
|
|
Tito's, Texas
|
18
|
|
Ketel One, Holland (Citroen, Oranje)
|
18
|
|
Belvedere, Poland
|
19
|
|
Chopin, Poland
|
20
|
|
Grey Goose, France
|
20
|
|
Stolichnaya Elit, Latvia
|
25
|
GIN
|
Sipsmith, 'London Dry', England
|
17
|
|
Beefeater, England
|
17
|
|
Tanqueray 'London Dry', England
|
18
|
|
Suntory Roku, Japan
|
18
|
|
Bombay Sapphire, England
|
18
|
|
Hendricks, Scotland
|
18
|
|
Aczu, Spain
|
19
|
|
The Botanist Islay Dry Gin, Scotland
|
20
|
|
Monkey 47 Schwarzwald Dry Gin, Germany
|
25
|
RUM
|
Avuá Cachaça, Brasil
|
17
|
|
Myer's Dark, Jamaica
|
17
|
|
Bacardi Superior
|
17
|
|
Bacardi Ocho
|
18
|
|
Mount Gay 'Black Barrel', Barbados
|
19
|
|
Zacapa 'Solera', 23 yr, Guatemala
|
19
|
|
Chairman's Reserve 09
|
23
|
|
Zacapa 'XO Solera Grand Reserve,' Guatemala
|
28
|
RÉMY MARTIN LOUIS XIII
|
Half Ounce
|
125
|
|
Once Ounce
|
250
|
|
Two Ounces
|
500
|
COGNAC
|
Hennesey VS
|
20
|
|
Hennessy XO
|
37
|
|
Remy Martin XO
|
75
|
|
Hennessy 'Paradis'
|
80
|
APÉRITIF
|
Aperol, Italy
|
16
|
|
Campari, Italy
|
16
|
|
Lillet Blanc, France
|
16
|
|
Pernod, France
|
16
|
|
Pimm's No.1, England
|
16
|
DIGESTIF & LIQUEUR
|
B & B, France
|
16
|
|
Drambuie, Scotland
|
16
|
|
Fernet Branca, Italy
|
16
|
|
Frangelico, Italy
|
16
|
|
Amaro Averna, Italy
|
16
|
|
Amaro Montenegro, Italy
|
17
|
|
Amaretto, Italy
|
17
|
|
Amaro Nonino, Italy
|
17
|
|
Limoncello, Italy
|
17
|
|
Romana Sambuca, Italy
|
17
|
|
Romana Sambuca Black, Italy
|
17
|
|
Jagermeister, Germany
|
17
|
EAU DE VIE
|
Singani 63, Bolivia
|
16
|
|
Pisco 99, Peru
|
17
|
|
Nonino Grappa di Chardonnay, Italy
|
17
|
|
Poire William, France
|
17
|
|
Busnel 'Pays d' Auge', Calvados, France
|
20
|
|
Armagnac, Larresingle VSOP
|
20
|
|
Grand Marnier 'Cuvée du Centenaire', France
|
30
|
|
Grand Marnier 'Cuvée 1880', France
|
75
|
SPECIALTY SPIRITS
|
Hokusetsu 'NOBU: Special Reserve 28'
|
16
|
|
Hokusetsu 'NOBU: Mizu Shochu'
|
16
|
|
Hokusetsu 'NOBU: the Plum Sake'
|
17
|
|
Hokusetsu 'NOBU: the Soju'
|
17
|
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
|
|
Fever Tree Ginger Beer
|
6
|
|
Red Bull
|
6
|
|
Still (25 oz)
|
10
|
|
10
|
KETTL TEA
|
SENCHA
The very best representation of Japanese Green Tea. Fresh and bright, full of roasted almond and wild grass
|
9
|
|
HOUJICHA
Roasted Japanese green tea, warm smoky notes with hints of caramel
|
9
|
|
SOBACHA (Caffeine-Free)
Crafted from heirloom buckwheat, a naturally sweet cup with a golden hue and lasting, toasted finish
|
9
|
|
YAME BLACK
Aromas of malt, grape skin, and honey. Still sturdy enough to stand up to milk, lemon, and sugar
|
9
|
|
YAME OOLONG
Lightly oxidized oolong presents enjoyable floral aromas alongside minimal umami notes
|
9
|
IKAATI TEA
|
LEMONGRASS GINGER (Caffeine-Free)
Citrus notes with hibiscus and ginger
|
9
|
COFFEE
|
Espresso
|
5
|
|
Double Espresso
|
6
|
|
Coffee of Grace: Medium Dark
|
6
|
|
Americano
|
7
|
|
Cortado
|
7
|
|
Macchiatto
|
7
|
|
Cappuccino
|
7
|
|
Latte
|
8
|
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 13
|
625
|
|
BIN#170: Louis Roederer 'Cristal', Brut 14
|
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: Domaines Ott 'By.Ott', Cotes de Provence, France 22
|
85
|
|
BIN#710: Chateau Minuty 'Rose et Or', Cotes de Provence 21
|
135
|
|
BIN#720: Chateau d'Esclans 'Garrus', Cotes de Provence 19
|
240
|
WHITE WINE
LIGHT, CRISP & REFRESHING
|
BIN#200: Attems, Pinot Grigio, Friuli, Italy 22
|
70
|
|
BIN#205: Huia Vineyards, Sauvignon Blanc, Marlborough, New Zealand 22
|
80
|
|
BIN#210: Andrian 'Finado', Pinot Bianco, Alto Adige, Italy 22
|
80
|
|
BIN#215: Clos Floridiene, Graves Blanc, White Bordeaux Blend, France 18
|
95
|
|
BIN#220: Domaine Raffaitin-Planchon, Sancerre, France 22
|
105
|
|
BIN#225: Cantina Terlano 'Wink', Sauvignon Blanc, Alto Adige, Italy 22
|
115
|
|
BIN#228: Chateau de Tracy, Pouilly- Fume, Loire Valley, France 22
|
130
|
|
BIN#230: Domaine Ferret, Pouilly-Fuissé, Burgundy, France 20
|
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 20
|
215
|
|
BIN#245: Alphonse Mellot, 'Generation XIX', Sancerre, France 18
|
260
|
WHITE WINE
SPICY & AROMATIC
|
BIN#270: Sybille Kuntz, Riesling Trocken, Mosel, Germany 18
|
75
|
|
BIN#275: Aveleda 'Solo de Xisto', Alvarinho, Minho, Portugal 20
|
80
|
|
BIN#280: Joh.Jos. Prüm, 'Graacher Himmelreich' Spätlese, Riesling, Mosel, Germany 20
|
157
|
|
BIN#282: Darioush, Viognier, Napa Valley, California 22
|
165
|
|
BIN#285: A. Christmann, 'Idig Konigsbach', Riesling, Pfalz, Germany 21
|
175
|
|
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 22
|
90
|
|
BIN#305: Domaine Alain Geoffroy, 1er Cru, Chablis, France 21
|
115
|
|
BIN#308: Rombauer, Chardonnay, Carneros, California 22
|
130
|
|
BIN#315: ZD, Chardonnay, California 21
|
135
|
|
BIN#318: Newton 'Unfiltered', Chardonnay, Napa Valley, California 21
|
160
|
|
BIN#325: Dom Pinson, Mont-de-Milieu', 1er Cru, Chablis, France 21
|
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 20
|
195
|
|
BIN#350: Kistler 'Les Noisetiers', Chardonnay, Sonoma Coast, California 21
|
200
|
|
BIN#352: Paul Hobbs, Chardonnay, Russian River Valley, California 20
|
220
|
|
BIN#357: Balland-Curtet, 'Sous Le Puits', 1er Cru, Puligny-Montrachet, France 21
|
300
|
|
BIN#360: Domaine Laflaive, 'Les Chenes', Mâcon-Verzé, Burgundy, France 21
|
320
|
|
BIN#361: Domaine Alain Chavy ' Les Charmes' Pulingy Montrachet, France 21
|
340
|
|
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 21
|
385
|
|
BIN#372: Maison Camille Giroud, 1er Cru, Chassagne Montrachet, France 20
|
450
|
|
BIN#375: Jean Noel Gagnard, Bâtard-Montrachet, Grand Cru, Burgundy, France 14
|
1800
|
RED WINE
LIGHT & MEDIUM BODIED
|
BIN#405: Domaine Bonne Tonne 'Grands Cras', Gamay, Morgon, France 20
|
95
|
|
BIN#410: Matsuhisa, Pinot Noir, Sonoma County, California 21
|
115
|
|
BIN#415: Domaine Doudet, Bourgogne, Hautes- Cotes de Beaune, France 20
|
125
|
|
BIN#418: Goldeneye, Pinot Noir, Anderson Valley, California 21
|
160
|
|
BIN#420: Ponzi Vineyards 'Reserve,' Pinot Noir, Willamette, Oregon 18
|
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 20
|
195
|
|
BIN#440: Flowers 'Sea View Ridge,' Pinot Noir, Sonoma Coast, California 21
|
235
|
|
BIN#445: ZD, Pinot Noir, Carneros, California 11
|
290
|
|
BIN#446: Joseph Drouhin, Gevrey-Chambertin, Burgundy, France 21
|
315
|
|
BIN#447: Domaine Henri, Rebourseau, Gevrey-Chambertin, France 18
|
375
|
|
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 17
|
800
|
|
BIN#455: Domaine de la Vougeraie, Clos de Vougeot, Grand Cru, Burgundy 19
|
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 20
|
80
|
|
BIN#466: Domaine du Coulet 'Black Flag', Syrah, Ardeche, Rhone Valley, France 21
|
90
|
|
BIN#470: Tilth, Zinfandel, California 21
|
90
|
|
BIN#475: Stags Leap, Petite Syrah, Napa Valley, California 19
|
150
|
|
BIN#480: Hentley Farm 'The Beauty', Shiraz, Barossa Valley, Australia 11
|
155
|
|
BIN#485: Masi 'Costasera', Amarone, Veneto, Italy 18
|
190
|
|
BIN#488: Matthieu Barret 'Brise Cailloux, Syrah, Cornas, Rhône Valley, France 20
|
220
|
RED WINE
RICH & FULL BODIED
|
BIN#500: Château Carbonnieux, La Croix de Carbonnieux, Bordeaux Blend, France 18
|
95
|
|
BIN#501: Matsuhisa, Cabernet Sauvignon, Napa Valley, California 20
|
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#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 21
|
315
|
|
BIN#545: 'Overture' by Opus One, Cabernet Sauvignon Blend
|
350
|
|
BIN#550: Cavallotto 'San Giuseppe', Barolo Riserva, Piedmont, Italy 17
|
360
|
|
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 17
|
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#625: Pacific Rim, Late Harvest Riesling, Colombia Valley, California 16
|
17
|
80
|
|
BIN#630: Dolce, Late Harvest, Napa Valley, California 13
|
37
|
150
|
|
BIN#635: Château d'Yquem, Sauternes, France 14
|
~
|
500
|
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
|
|
Glacier 51 Chilean Sea Bass Umami
|
50
|
|
Salmon - Choice of Sauce
|
37
|
|
Chicken - Choice of Sauce
|
38
|
|
Tenderloin - Choice of Sauce
|
62
|
|
SUSHI SELECTION
Chef Choice of 8 pieces of Nigiri, Tuna Roll
|
64
|
|
SASHIMI SELECTION
Chef Choice of 13 pieces of Sashimi
|
64
|
NOBU COLD DISHES
|
Oysters with Nobu Sauces
|
21
|
|
Toro Tartare with Caviar
|
45
|
|
Salmon or Yellowtail Tartare with Caviar
|
37
|
|
Yellowtail Jalapeño
|
35
|
|
Tiradito
|
37
|
|
Fluke Sashimi Dry Miso
|
37
|
|
Tuna Tataki with Tosazu
|
35
|
|
New Style Sashimi with Salmon
with White Fish
|
35
37 |
|
Salmon Tataki with Karashi Su Miso
|
35
|
|
Salmon Nashi
|
39
|
|
Octopus Carpaccio
|
28
|
|
Lobster Ceviche (2 pieces)
|
24
|
|
Nobu Ceviche
|
38
|
|
Crispy Rice with Spicy Tuna
with Spicy Avocado
|
34
26 |
|
Seafood Sunomono
|
24
|
|
Sashimi Salad with Matsuhisa Dressing
|
37
|
|
Hearts of Palm with Jalapeño Dressing or Yuzu Dressing
|
29
|
|
Field Greens
|
17
|
|
Baby Spinach Salad with Dry Miso
with Grilled Shrimp
with Lobster |
23
41 69 |
|
Shiitake Salad Spicy Lemon Dressing
with Lobster
|
23
69 |
NOBU HOT DISHES
|
Black Cod with Miso
|
48
|
|
Black Cod Butter Lettuce (2 pieces)
|
20
|
|
Rock Shrimp Tempura with Creamy Spicy Sauce or Ponzu
|
34
|
|
Squid 'Pasta' with Light Garlic Sauce
|
34
|
|
Creamy Spicy Crab
|
54
|
|
King Crab Tempura Amazu Ponzu
|
58
|
|
Beef Toban Yaki
|
48
|
|
Ribeye with Yuzu Honey Truffle
|
68
|
|
Tofu New Style
|
19
|
|
Tofu & Vegetables Spicy Garlic
|
34
|
|
Brussels Sprouts Goma Ponzu
|
24
|
|
Cauliflower Jalapeño
|
26
|
|
Warm Mushroom Salad
|
30
|
|
Eggplant Miso
|
19
|
SHUKO
Snacks
|
Edamame
|
9
|
|
Edamame Choclo
|
15
|
|
Shishito Peppers Sea Salt
|
12
|
|
Shishito Peppers Den Miso
|
15
|
|
Baby Corn Honey Truffle
|
20
|
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
|
8
|
|
Mushroom Soup
|
16
|
|
Clear Soup
|
18
|
|
Spicy Seafood Soup
|
26
|
TEMPURA
|
Asparagus
|
6
|
|
Broccoli
|
6
|
|
Sweet Potato
|
6
|
|
Onion
|
6
|
|
Carrot
|
6
|
|
Kabocha
|
6
|
|
Shiitake
|
7
|
|
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
|
14
|
|
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
|
5
|
|
Smelt Eggs
|
7
|
|
Salmon Eggs
|
10
|
|
Japanese A5 Wagyu Nigiri (min 2 pieces)
|
22
|
Sushi Maki
|
HAND
|
CUT
|
|
|---|---|---|
|
Tuna
|
12.5
|
13.5
|
|
Tuna & Asparagus
|
13.5
|
14.5
|
|
Spicy Tuna
|
13.5
|
14.5
|
|
Toro & Scallion
|
21
|
22
|
|
Salmon & Avocado
|
13.5
|
14.5
|
|
Yellowtail & Scallion
|
13
|
14
|
|
Yellowtail & Jalapeño
|
13.5
|
14.5
|
|
California
|
21
|
22
|
|
Shrimp Tempura
|
15
|
17
|
|
Baked Spicy Snow Crab
|
26
|
27
|
|
Spicy Scallop & Smelt Eggs
|
14.5
|
15.5
|
|
Japanese Eel & Cucumber
|
16
|
17
|
|
Kappa
|
6
|
7
|
|
Vegetable
|
11
|
12
|
|
Salmon Skin
|
13
|
14
|
|
Soft Shell Crab
|
~
|
23
|
|
House Special
|
~
|
23
|
|
Lobster
|
~
|
38
|
Desserts
|
PUMPKIN CAKE
Mugicha Butterscotch, Apple Sauce, Crystallized Ginger, Pear Sorbet
|
20
|
|
CHOCOLATE NAMELAKA
Chocolate Cream, Ume Syrup, Graham Crackers, Raspberry Sorbet
|
18
|
|
MISO CARAMEL BON BON
Toasted Hazelnuts, Cocoa, Kabosu-Prosecco Coulis, Miso Caramel Gelato
|
19
|
|
BENTO BOX
Valrhona Dark Chocolate Fondant,
Imperial Matcha Gelato |
20
|
|
WHISKY CAPPUCCINO
Cardamom Cream, Toasted Cinnamon Crunch, Espresso Gelato, Whisky Foam
|
17
|
|
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.
AVAILABLE FROM 2:30 PM TO 5:00 PM
Everyday
MID-DAY DRINKS
WINE
|
Syltbar 'Il Concerto', Brut, Prosecco, Italy NV
|
14.00
|
|
Huia Vineyards, Sauvignon Blanc, New Zealand 22
|
12.00
|
|
Bastioni Dei Collazzi, Chianti Classico, Tuscany, Italy 20
|
13.00
|
|
Domaines Ott 'By.Ott', Cotes de Provence, France 22
|
14.00
|
SAKE
|
Onikoroshi "Devil Killer"
|
9.00
|
COCKTAILS
|
Mia Margarita
|
16.00
|
|
Lychee Martini
|
16.00
|
|
Coco Fresca
|
16.00
|
BEER
|
Sapporo
|
8.00
|
MID-DAY BAR BITES
|
Cucumber Goma Ponzu
|
9.00
|
|
Crispy Renkon
|
9.00
|
|
Yellowtail Chimichurri
|
22.00
|
|
Tuna Poke Tostada
|
24.00
|
|
Salmon Crispy Hearts of Palm Jalapeño
|
24.00
|
|
Snow Crab Crispy Rice
|
29.00
|
|
Brussel Sprout Salad
|
16.00
|
|
Cauliflower Tempura Creamy Spicy
|
15.00
|
|
Monkfish Kaarage
|
24.00
|
|
Beef Kushiyaki - Choice of Sauce
|
22.00
|
|
Chicken Kushiyaki - Choice of Sauce
|
16.00
|
MID-DAY BAR DESSERT
|
Chocolate Bon Bon
Chocolate Gelato, Soy Caramel, Cocoa-Hazelnut Sponge
|
7.00
|
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
|
|
Glacier 51 Chilean Sea Bass Umami
|
50
|
|
Salmon - Choice of Sauce
|
37
|
|
Chicken - Choice of Sauce
|
38
|
|
Tenderloin - Choice of Sauce
|
62
|
|
SUSHI SELECTION
Chef Choice of 8 pieces of Nigiri, Tuna Roll
|
64
|
|
SASHIMI SELECTION
Chef Choice of 13 pieces of Sashimi
|
64
|
NOBU COLD DISHES
|
Toro Tartare with Caviar
|
45
|
|
Salmon or Yellowtail Tartare with Caviar
|
37
|
|
Yellowtail Jalapeño
|
35
|
|
Tiradito
|
37
|
|
Fluke Sashimi Dry Miso
|
37
|
|
Tuna Tataki with Tosazu
|
35
|
|
Toro Yuzu Truffle
|
58
|
|
New Style Sashimi with Salmon
with White Fish
|
35
37 |
|
Nobu Ceviche
|
38
|
|
Crispy Rice with Spicy Tuna
with Spicy Avocado
|
34
26 |
|
Sashimi Salad with Matsuhisa Dressing
|
37
|
|
Field Greens
|
17
|
|
Baby Spinach Salad Dry Miso
with Grilled Shrimp
with Lobster |
23
41 69 |
|
Shiitake Salad Spicy Lemon Dressing
with Lobster
|
23
69 |
NOBU HOT DISHES
|
Black Cod with Miso
|
48
|
|
Black Cod Butter Lettuce (2 pieces)
|
20
|
|
Rock Shrimp Tempura with Creamy Spicy Sauce or Ponzu
|
34
|
|
Squid "Pasta" with Light Garlic Sauce
|
34
|
|
King Crab Tempura Amazu Ponzu
|
58
|
|
Ribeye with Yuzu Honey Truffle
|
68
|
|
Tofu New Style
|
19
|
|
Tofu & Vegetables Spicy Garlic Sauce
|
34
|
|
Brussels Sprouts Goma Ponzu
|
24
|
|
Cauliflower Jalapeño
|
26
|
|
Warm Mushroom Salad
|
30
|
|
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
|
8
|
TEMPURA
|
Asparagus
|
6
|
|
Broccoli
|
6
|
|
Sweet Potato
|
6
|
|
Onion
|
6
|
|
Carrot
|
6
|
|
Kabocha
|
6
|
|
Shiitake
|
7
|
|
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
|
14
|
|
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
|
5
|
|
Smelt Eggs
|
7
|
|
Salmon Eggs
|
10
|
|
Japanese A5 Wagyu Nigiri (min 2 pieces)
|
22
|
Sushi Maki
|
HAND
|
CUT
|
|
|---|---|---|
|
Tuna
|
12.5
|
13.5
|
|
Tuna & Asparagus
|
13.5
|
14.5
|
|
Spicy Tuna
|
13.5
|
14.5
|
|
Toro & Scallion
|
21
|
22
|
|
Salmon & Avocado
|
13.5
|
14.5
|
|
Yellowtail & Scallion
|
13
|
14
|
|
Yellowtail & Jalapeño
|
13.5
|
14.5
|
|
California
|
21
|
22
|
|
Shrimp Tempura
|
15
|
17
|
|
Baked Spicy Snow Crab
|
26
|
27
|
|
Spicy Scallop & Smelt Eggs
|
14.5
|
15.5
|
|
Japanese Eel & Cucumber
|
16
|
17
|
|
Kappa
|
6
|
7
|
|
Vegetable
|
11
|
12
|
|
Salmon Skin
|
13
|
14
|
|
Soft Shell Crab
|
~
|
23
|
|
House Special
|
~
|
23
|
|
Lobster
|
~
|
38
|
Desserts
|
PUMPKIN CAKE
Mugicha Butterscotch, Apple Sauce, Crystallized Ginger, Pear Sorbet
|
20
|
|
CHOCOLATE NAMELAKA
Chocolate Cream, Ume Syrup, Graham Crackers, Raspberry Sorbet
|
18
|
|
MISO CARAMEL BON BON
Toasted Hazelnuts, Cocoa, Kabosu-Prosecco Coulis, Miso Caramel Gelato
|
19
|
|
BENTO BOX
Valrhona Dark Chocolate Fondant,
Imperial Matcha Gelato |
20
|
|
WHISKY CAPPUCCINO
Cardamom Cream, Toasted Cinnamon Crunch, Espresso Gelato, Whisky Foam
|
17
|
|
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 LUNCH SET
Fluke Dry Miso | Tuna, Salmon, Yellowtail Nigiri | Lobster Taco |
Avocado Salad with Matsuhisa Dressing MAIN 'CHOOSE ONE' served with Miso Soup - Chirashi - Salmon Wasabi Pepper Donburi - Chicken Teriyaki Donburi - Beef Tenderloin Anitcucho Donburi - Tofu & Veg Spicy Garlic Donburi - Inaniwa Udon with Tempura |
68
|
NOBU LUNCHES
Served with Miso Soup and Rice
|
Lobster Wasabi Pepper
|
69
|
|
Glacier 51 Chilean Sea Bass Umami
|
50
|
|
Salmon - Choice of Sauce
|
37
|
|
Chicken - Choice of Sauce
|
38
|
|
Tenderloin - Choice of Sauce
|
62
|
|
SUSHI SELECTION
Chef Choice of 8 pieces of Nigiri, Tuna Roll
|
64
|
|
SASHIMI SELECTION
Chef Choice of 13 pieces of Sashimi
|
64
|
NOBU COLD DISHES
|
Oysters with Nobu Sauces
|
21
|
|
Toro Tartare with Caviar
|
45
|
|
Salmon or Yellowtail Tartare with Caviar
|
37
|
|
Yellowtail Jalapeño
|
35
|
|
Tiradito
|
37
|
|
Fluke Sashimi Dry Miso
|
37
|
|
Tuna Tataki with Tosazu
|
35
|
|
New Style Sashimi with Salmon
with White Fish
|
35
37 |
|
Salmon Tataki with Karashi Su Miso
|
35
|
|
Salmon Nashi
|
39
|
|
Octopus Carpaccio
|
28
|
|
Lobster Ceviche (2 pieces)
|
24
|
|
Nobu Ceviche
|
38
|
|
Crispy Rice with Spicy Tuna
with Spicy Avocado
|
34
26 |
|
Seafood Sunomono
|
24
|
|
Sashimi Salad with Matsuhisa Dressing
|
37
|
|
Hearts of Palm with Jalapeño Dressing or Yuzu Dressing
|
29
|
|
Field Greens
|
17
|
|
Baby Spinach Salad with Dry Miso
with Grilled Shrimp
with Lobster |
23
41 69 |
|
Shiitake Salad Spicy Lemon Dressing
with Lobster
|
23
69 |
NOBU HOT DISHES
|
Black Cod with Miso
|
48
|
|
Black Cod Butter Lettuce (2 pieces)
|
20
|
|
Rock Shrimp Tempura with Creamy Spicy Sauce or Ponzu
|
34
|
|
Squid 'Pasta' with Light Garlic Sauce
|
34
|
|
Creamy Spicy Crab
|
54
|
|
King Crab Tempura Amazu Ponzu
|
58
|
|
Beef Toban Yaki
|
48
|
|
Ribeye with Yuzu Honey Truffle
|
68
|
|
Tofu New Style
|
19
|
|
Tofu & Vegetables Spicy Garlic
|
34
|
|
Brussels Sprouts Goma Ponzu
|
24
|
|
Cauliflower Jalapeño
|
26
|
|
Warm Mushroom Salad
|
30
|
|
Eggplant Miso
|
19
|
SHUKO
Snacks
|
Edamame
|
9
|
|
Edamame Choclo
|
15
|
|
Shishito Peppers Sea Salt
|
12
|
|
Shishito Peppers Den Miso
|
15
|
|
Baby Corn Honey Truffle
|
20
|
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
|
8
|
|
Mushroom Soup
|
16
|
|
Clear Soup
|
18
|
|
Spicy Seafood Soup
|
26
|
TEMPURA
|
Asparagus
|
6
|
|
Broccoli
|
6
|
|
Sweet Potato
|
6
|
|
Onion
|
6
|
|
Carrot
|
6
|
|
Kabocha
|
6
|
|
Shiitake
|
7
|
|
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
|
14
|
|
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
|
5
|
|
Smelt Eggs
|
7
|
|
Salmon Eggs
|
10
|
|
Japanese A5 Wagyu Nigiri (min 2 pieces)
|
22
|
Sushi Maki
|
HAND
|
CUT
|
|
|---|---|---|
|
Tuna
|
12.5
|
13.5
|
|
Tuna & Asparagus
|
13.5
|
14.5
|
|
Spicy Tuna
|
13.5
|
14.5
|
|
Toro & Scallion
|
21
|
22
|
|
Salmon & Avocado
|
13.5
|
14.5
|
|
Yellowtail & Scallion
|
13
|
14
|
|
Yellowtail & Jalapeño
|
13.5
|
14.5
|
|
California
|
21
|
22
|
|
Shrimp Tempura
|
15
|
17
|
|
Baked Spicy Snow Crab
|
26
|
27
|
|
Spicy Scallop & Smelt Eggs
|
14.5
|
15.5
|
|
Japanese Eel & Cucumber
|
16
|
17
|
|
Kappa
|
6
|
7
|
|
Vegetable
|
11
|
12
|
|
Salmon Skin
|
13
|
14
|
|
Soft Shell Crab
|
~
|
23
|
|
House Special
|
~
|
23
|
|
Lobster
|
~
|
38
|
Desserts
|
PUMPKIN CAKE
Mugicha Butterscotch, Apple Sauce, Crystallized Ginger, Pear Sorbet
|
20
|
|
CHOCOLATE NAMELAKA
Chocolate Cream, Ume Syrup, Graham Crackers, Raspberry Sorbet
|
18
|
|
MISO CARAMEL BON BON
Toasted Hazelnuts, Cocoa, Kabosu-Prosecco Coulis, Miso Caramel Gelato
|
19
|
|
BENTO BOX
Valrhona Dark Chocolate Fondant,
Imperial Matcha Gelato |
20
|
|
WHISKY CAPPUCCINO
Cardamom Cream, Toasted Cinnamon Crunch, Espresso Gelato, Whisky Foam
|
17
|
|
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
|
45
|
|
Salmon or Yellowtail Tartare with Caviar
|
37
|
|
Yellowtail Jalapeño
|
35
|
|
Tiradito
|
37
|
|
Fluke Sashimi Dry Miso
|
37
|
|
Tuna Tataki with Tosazu
|
35
|
|
Toro Yuzu Truffle
|
58
|
|
New Style Sashimi with Salmon
with White Fish
|
35
37 |
|
Salmon Tataki with Karashi Su Miso
|
35
|
|
Salmon Nashi
|
39
|
|
Octopus Carpaccio
|
28
|
|
Lobster Ceviche (2 pieces)
|
24
|
|
Nobu Ceviche
|
38
|
|
Crispy Rice with Spicy Tuna
with Spicy Avocado
|
34
26 |
|
Seafood Sunomono
|
24
|
|
Sashimi Salad with Matsuhisa Dressing
|
37
|
|
Hearts of Palm with Jalapeño Dressing or Yuzu Dressing
|
29
|
|
Artichoke Salad
with Noodles
|
29
36 |
|
Lobster Inaniwa Pasta Salad
|
39
|
|
Field Greens
|
17
|
|
Baby Spinach Salad with Dry Miso
with Grilled Shrimp
with Lobster |
23
41 69 |
|
Shiitake Salad Spicy Lemon Dressing
with Lobster
|
23
69 |
NOBU HOT DISHES
|
Black Cod with Miso
|
48
|
|
Black Cod Butter Lettuce (2 pieces)
|
20
|
|
Glacier 51 Chilean Sea Bass Moromi Miso or Umami
|
50
|
|
Salmon Wasabi Pepper
|
37
|
|
Rock Shrimp Tempura with Creamy Spicy Sauce or Ponzu
|
34
|
|
Squid 'Pasta' with Light Garlic Sauce
|
34
|
|
Shrimp and Lobster with Spicy Lemon Sauce
|
52
|
|
Creamy Spicy Crab
|
54
|
|
King Crab Tempura Amazu Ponzu
|
58
|
|
Lobster Tempura Truffle Amazu Ponzu
|
38
|
|
Lobster Wasabi Pepper
|
69
|
|
Chicken Teriyaki
|
38
|
|
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
|
VEGETABLES
|
Vegetables Handroll with Goma Miso
|
8
|
|
Tofu New Style
|
19
|
|
Tofu & Vegetables Spicy Garlic
|
34
|
|
Brussels Sprouts Goma Ponzu
|
24
|
|
Cauliflower Jalapeño
|
26
|
|
Warm Mushroom Salad
|
30
|
|
Mushroom Toban Yaki
|
30
|
|
Eggplant Miso
|
19
|
SHUKO
Snacks
|
Edamame
|
9
|
|
Edamame Choclo
|
15
|
|
Shishito Peppers Sea Salt
|
12
|
|
Shishito Peppers Den Miso
|
15
|
|
Baby Corn Honey Truffle
|
20
|
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
|
8
|
|
Mushroom Soup
|
16
|
|
Clear Soup
|
18
|
|
Spicy Seafood Soup
|
26
|
TEMPURA
|
Asparagus
|
6
|
|
Broccoli
|
6
|
|
Sweet Potato
|
6
|
|
Onion
|
6
|
|
Carrot
|
6
|
|
Kabocha
|
6
|
|
Shiitake
|
7
|
|
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
|
64
|
|
Sashimi Selection
|
64
|
|
Ocean 12
|
125
|
Nigiri / Sashimi
Price per piece
|
Tuna
|
8
|
|
Toro
|
17
|
|
Salmon
|
8
|
|
King Salmon
|
9.5
|
|
Yellowtail
|
8
|
|
Kampachi
|
10.5
|
|
Shimaaji
|
14
|
|
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
|
5
|
|
Smelt Eggs
|
7
|
|
Salmon Eggs
|
10
|
|
Japanese A5 Wagyu Nigiri (min 2 pieces)
|
22
|
Sushi Maki
|
HAND
|
CUT
|
|
|---|---|---|
|
Tuna
|
12.5
|
13.5
|
|
Tuna & Asparagus
|
13.5
|
14.5
|
|
Spicy Tuna
|
13.5
|
14.5
|
|
Toro & Scallion
|
21
|
22
|
|
Salmon & Avocado
|
13.5
|
14.5
|
|
Yellowtail & Scallion
|
13
|
14
|
|
Yellowtail & Jalapeño
|
13.5
|
14.5
|
|
California
|
21
|
22
|
|
Shrimp Tempura
|
15
|
17
|
|
Baked Spicy Snow Crab
|
26
|
27
|
|
Spicy Scallop & Smelt Eggs
|
14.5
|
15.5
|
|
Japanese Eel & Cucumber
|
16
|
17
|
|
Kappa
|
6
|
7
|
|
Vegetable
|
11
|
12
|
|
Salmon Skin
|
13
|
14
|
|
Soft Shell Crab
|
~
|
23
|
|
House Special
|
~
|
23
|
|
Lobster
|
~
|
38
|
Desserts
|
PUMPKIN CAKE
Mugicha Butterscotch, Apple Sauce, Crystallized Ginger, Pear Sorbet
|
20
|
|
CHOCOLATE NAMELAKA
Chocolate Cream, Ume Syrup, Graham Crackers, Raspberry Sorbet
|
18
|
|
MISO CARAMEL BON BON
Toasted Hazelnuts, Cocoa, Kabosu-Prosecco Coulis, Miso Caramel Gelato
|
19
|
|
BUTTERMILK DOUGHNUTS
Cinnamon Sugar, Soy Caramel, Vanilla Gelato
|
20
|
|
BENTO BOX
Valrhona Dark Chocolate Fondant, Imperial Matcha Gelato
|
20
|
|
WHISKY CAPPUCCINO
Cardamom Cream, Toasted Cinnamon Crunch, Espresso Gelato, Whisky Foam
|
17
|
|
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
