BREAKFAST MENU
Monday - Friday: 7:00 AM - 10:30 AM
Saturday & Sunday: 7:30 AM - 10:30 AM
Saturday & Sunday: 7:30 AM - 10:30 AM
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CONTINENTAL BREAKFAST
Granola, Fresh Fruit, Daily Toast, Choice of Beverage
|
22
|
|
THE AMERICAN*
Two Organic Eggs, Applewood Smoked Bacon, Shiitake Mushroom, Kimchi Potato Hash, Toast
|
26
|
|
BREAKFAST BURRITO*
Feuille de Brick, Scrambled Eggs, Shiitake Mushrooms, Spinach, Kimchi Potato Hash, with a side of Salsa Verde
Add Bacon +2 Add Prime Short Rib +6 |
23
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|
ZA'ATAR AVOCADO TOAST*
Add Two Eggs 8
|
15
|
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Omelet with Kimchi Hash Browns
Choice of two add-ons: Comte Cheese, Peppers, Spinach, Mushrooms, Applewood Smoked Bacon (+2), Prime Short Rib (+6)
|
23
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BREAKFAST SANDWICH*
Soft Scrambled Eggs, Avocado, Comté Cheese, Truffle Aioli, Kimchi Potato Hash
|
25
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BELGIAN WAFFLE
Fresh Berries, Vermont Maple Syrup
|
16
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NOBU HONEY TOAST
Shokupan, Yuzu Lemon Curd, Creme Chantilly, Mixed Berries, Honey
|
16
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YOGURT & NOBU'S GRANOLA
Organic Yogurt, Homemade Sesame Granola, Fresh Berries, Honey
|
15
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MANGO CHIA PUDDING
Pistachios, Raspberries, and Coconut
|
12
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SEASONAL FRUIT PLATE
|
18
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ADDITIONS
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Toast
|
6
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Plain Croissant
|
6
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Almond Croissant
|
8
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Two Organic Eggs*
|
8
|
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Applewood Smoked Bacon
|
8
|
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Kimchi Potato Hash
|
8
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RISE AND SHINE
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Matcha Latte
|
12
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Mimosa
|
14
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Bloody Mary
|
16
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FRESH JUICE
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Orange
|
10
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Pineapple
|
10
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Grapefruit
|
10
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CAFFE LUXXE
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Espresso
|
5
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Double Espresso
|
7
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Macchiato
|
7
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Latte
|
8
|
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Cappuccino
|
8
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IKAATI TEA
Handcrafted Whole Leaf Tea
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IMPERIAL EARL GREY
Robust black tea with orange notes
|
8
|
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NOBU SHISO TEA
Fragrance of shiso leaf with a delicate sweetness
|
8
|
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GYOKURO
Rich umami flavors with deep sweetness and robust body
|
10
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HOJICHA
Smokey notes with hint of caramel
|
8
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GENMAICHA WITH MATCHA
Savory aroma of roasted rice
|
8
|
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SOBACHA
Rich & malty with a nutty aroma, caffeine-free
|
8
|
|
SOOTHE
Chamomile notes with a minty scent, caffeine-free
|
8
|
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BLACK ORCHID
Ylang ylang fragrance with mild notes of citrus
|
8
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WATER
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Acqua Panna Still 750ml
|
10
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San Pellegrinio Sparkling 750ml
|
10
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NOTE
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*This food item contains raw ingredients or can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
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LUNCH & DINNER IN-ROOM DINING MENU
LUNCH HOURS
Monday - Saturday: 11:30am - 2:30pm
DINNER HOURS
Sunday - Wednesday: 5:00pm - 9:00pm
Thursday: 5:00pm - 9:30pm
Friday & Saturday: 5:00pm - 10:30pm
Monday - Saturday: 11:30am - 2:30pm
DINNER HOURS
Sunday - Wednesday: 5:00pm - 9:00pm
Thursday: 5:00pm - 9:30pm
Friday & Saturday: 5:00pm - 10:30pm
YAKIMONO SETS
Sets Come with Roasted Cauliflower and Rice
|
Prime Beef Tenderloin*
Choice of Teriyaki, Anticucho, or Wasabi Pepper
|
55
|
|
Grilled Salmon*
Choice of Teriyaki, Anticucho, or Wasabi Pepper
|
40
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Grilled Chicken*
Choice of Teriyaki, Anticucho, or Wasabi Pepper
|
45
|
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Vegetable
Choice of Light Garlic or Spicy Garlic
|
22
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NOBU COLD DISHES
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Yellowtail Jalapeño*
|
34
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Sashimi Salad with Matsuhisa Dressing*
|
36
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Baby Spinach Salad with Dry Miso*
|
22
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NOBU HOT DISHES
|
Black Cod with Miso
|
46
|
|
Rock Shrimp Tempura with Creamy Spicy Sauce*
|
33
|
|
Wagyu Dumplings* (4 Pcs)
|
32
|
|
Crispy Wings with Aji Lima (4 Pcs)
|
20
|
|
Wagyu Sliders (2 Pcs)
|
32
|
|
Nobu Fries
|
10
|
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Nobu Truffle Fries
|
16
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NIGIRI & SASHIMI
Price per piece, 2 pieces minimum
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Tuna*
|
9
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Bluefin Oh-Toro*
|
17
|
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Salmon*
|
8
|
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Yellowtail*
|
9
|
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Fluke*
|
8
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SUSHI MAKI
|
HAND
|
CUT
|
|
|---|---|---|
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Tuna*
|
12
|
14
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|
Spicy Tuna*
|
13
|
15
|
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Yellowtail Jalapeño*
|
12
|
14
|
|
Salmon Avocado*
|
12
|
13
|
|
Kappa (Cucumber)
|
6
|
7
|
|
Avocado
|
7
|
8
|
|
California
|
20
|
22
|
|
Shrimp Tempura
|
13
|
15
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DESSERT
|
Banana Miso Bar
Banana Cake, Miso Caramel, Vanilla Bean Mousse, and Candied Banana Chips
|
16
|
|
Hazelnut Chocolate Cake
Flourless Dark Chocolate Cake, Miso Caramel Popcorn
|
18
|
|
Rotating Gelato Flavors
|
8
|
SAKE
|
Nigori 16oz
|
65
|
|
Junmai 60oz
|
155
|
|
Onigoroshi 60oz
|
220
|
|
Ginjo 71 24oz
|
108
|
|
YK-35 24oz / 60oz
|
282 / 587
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|
Junmai Daiginjo 10oz / 16oz
|
110 / 285
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|
TK 40 "The Premium Sake" 10oz / 16oz
|
80 / 152
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NOTE
*This food item contains raw ingredients or can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
WEEKEND BRUNCH IN-ROOM DINING MENU
Available Sundays, from 11:30 AM - 2:30 PM
COLD DISHES
|
YELLOWTAIL JALAPEÑO*
Yellowtail Sashimi with Jalapeño and Yuzu Soy Sauce
|
34
|
|
CRISPY RICE WITH SPICY TUNA (2pc min)
Avocado, Serrano, Eel Sauce
|
10/pc
|
|
ZA'ATAR AVOCADO TOAST
Avocado, Arugula, Thinly Sliced Radish, Za'atar Spice, Thyme, and Lemon Zest on Oat Toast
Add Two Organic Eggs* +8 |
15
|
|
LITTLE GEM SALAD
Umami Chicken, Aji Panca, Candied Pecans
|
25
|
|
BABY SPINACH SALAD WITH DRY MISO
Yuzu Juice, Truffle Olive Oil, Dry Miso, Parmesan Cheese, Crispy Leeks
|
22
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HOT DISHES
|
ROCK SHRIMP TEMPURA
Field Greens with Mushrooms and Yuzu Dressing. Choice of Creamy Spicy or Butter Ponzu Sauce
|
33
|
|
THE AMERICAN*
Two Eggs, Bacon, Portobello Mushroom, Kimchi Potato Hash, Toast
|
29
|
|
STEAK & EGGS*
6 oz Prime Tenderloin, Sunnyside Eggs, Yuzu Soy Butter
|
54
|
|
WAGYU SLIDERS*
Crispy Onions, Shiitake Mushrooms, Spicy Ketchup, Honey Truffle Aioli, Bao Bun
|
32
|
|
NOBU CLUB SANDWICH
Chicken Den Miso, Bacon, Charred Tomato, Mustard Aioli, Shokupan
|
26
|
|
CHICKEN & WAFFLE
Karaage Chicken Thighs, Classic Belgian Waffle, Spicy Truffle Honey
|
28
|
|
BREAKFAST SANDWICH*
Soft Scrambled Eggs, Avocado, Comté Cheese, Kimchi Potato Hash, Truffle Aioli, Jicama Slaw
|
25
|
DESSERTS
|
Banana Miso Bar
Banana Cake, Miso Caramel, Vanilla Bean Mousse, and Candied Banana Chips
|
16
|
|
Hazelnut Chocolate Cake
Flourless Dark Chocolate Cake, Miso Caramel Popcorn
|
18
|
|
FRUIT PLATE
|
18
|
COFFEE
|
Espresso
|
5
|
|
Double Espresso
|
7
|
|
Macchiato
|
7
|
|
Latte
|
8
|
|
Cappuccino
|
8
|
IKAATI TEA
Hand Crafted Whole Leaf Tea
|
NOBU SHISO TEA
Fragrance of shiso leaf with a delicate sweetness
|
8
|
|
GENMAICHA WITH MATCHA
Savory aroma of roasted rice
|
8
|
|
HOJICHA
Smokey notes with hint of caramel
|
8
|
|
GYOKURO
Rich umami flavors with deep sweetness and robust body
|
10
|
|
SOBACHA (Caffeine-Free)
Rich & Malty with a nutty aroma
|
8
|
|
SOOTHE (Caffeine-Free)
Chamomile notes with a minty scent
|
8
|
|
IMPERIAL EARL GREY
Robust black tea with orange notes
|
8
|
|
BLACK ORCHID
Ylang ylang fragrance with mild notes of citrus
|
8
|
NOTE
|
*This food item contains raw ingredients or can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
|
CHAMPAGNE
|
BIN#103: Nobu Champagne, Brut Grand Cru, Verzy nv
|
115
|
|
BIN#107: Louis Roederer, Brut Premier Collection 243, Reims nv
|
130
|
|
BIN#110: Waris-Larmandier "Racines de Trois", Brut, Avize nv
|
160
|
|
BIN#112: Veuve Clicquot, Yellow Label Brut nv
|
180
|
|
BIN#121: Ruinart, Blanc de Blancs nv
|
215
|
|
BIN#126: Krug, "Grand Cuvee" Brut, Reims nv
|
500
|
|
BIN#140: Perrier-Jouet, Bella Epoque, Reims '13
|
345
|
|
BIN#145: Dom Perignon, Brut, Épernay '13
|
470
|
|
BIN#152: Veuve Clicquot, "La Grande Dame" Brut, Reims '15
|
450
|
|
BIN#161: Louis Roederer "Cristal" Brut, Reims '14
|
660
|
|
BIN#166: Salon,"Le Mesnil" Blanc de Blancs, Le Mesnil Sur-Oger '07
|
1,365
|
Rosé CHAMPAGNE
|
BIN#173: Lanson, Brut Rosé nv
|
135
|
|
BIN#175: Veuve Clicquot, Rosé, Reims nv
|
225
|
|
BIN#178: Laurent-Perrier, "Cuvee Rosé" Brut, Tours-sur-Marne nv
|
210
|
|
BIN#184: Dom Perignon Brut Rosé '08
|
878
|
|
BIN#191: Louis Roederer 'Cristal' Brut Rosé '12
|
1,230
|
PROSECCO
|
BIN#100: SYLTBAR, Prosecco, Porcia, Italy nv
|
70
|
WHITE WINE
Light, Crisp & Refreshing
|
BIN#216: Gai'a, Assyrtiko "Thalassitis", Santorini, Greece '21
|
120
|
|
BIN#221: Matthiassonn, Falanghina "Lost Slough Vineyard", Clarksburg, California '21
|
130
|
|
BIN#222: Les Champs Clos, Sancerre, France '22
|
90
|
|
BIN#224: Henri Bourgeois, Pouilly-Fumé, France '21
|
80
|
|
BIN#208: Kelleri Terlan - Cantina Terlano, Pinot Grigio, Südtirol-Alto Adige Italy '22
|
70
|
|
BIN#212: Gravner, Ribolla Gialla, Friuli-Venezia Giulia, Italy '14
|
200
|
|
BIN#213: Sinegal, Sauvignon Blanc, Napa Valley, California '21
|
140
|
|
BIN#234: Dog Point, Sauvignon Blanc, Marlborough, New Zealand '22
|
70
|
|
BIN#239: Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand '22
|
100
|
|
BIN#250: Twomey, Sauvignon Blanc, Russian River Valley, California '22
|
110
|
|
BIN#268: Eisele Vineyard, Sauvignon Blanc, Napa Valley, California '21
|
340
|
|
BIN#270: Château Margaux, Pavillon Blanc, Margaux, France '09
|
875
|
WHITE WINE
Spicy & Aromatic
|
BIN#315: Robert Weil, "Tradition," Riesling, Rheingau, Germany '21
|
75
|
|
BIN#338: Joh. Jos. Prüm, Riesling Spätlese, Graacher Himmelreich, Mosel, Germany '20
|
124
|
|
BIN#345: Schloss Gobelsburg, ,Steinsetz, Grüner Veltliner, Kamptal, Austria '21
|
72
|
|
BIN#359: Domaine Huet, Vouvray Moelleux Le Haut-Lieu, Loire Valley, France '18
|
150
|
WHITE WINE
Rich & Full Bodied
|
BIN#410: Matsuhisa "Private Selection," Chardonnay, Russian River Valley, California '21
|
85
|
|
BIN#412: Olivier Leflaive, Puligny-Montrachet, France '21
|
250
|
|
BIN#415: Talley Vineyards, Chardonnay Estate, Arroyo Grande Valley, California '20
|
80
|
|
BIN#425: Davis Family Vineyards, Estate Chardonnay, Russian River Valley, California '19
|
118
|
|
BIN#428: Cakebread Cellars, Chardonnay, Napa, California '21
|
130
|
|
BIN#435: Capensis "Silene", Chardonnay, Western Cape, South Africa '19
|
210
|
|
BIN#436: J. Moreau & Fils, Chablis, France '21
|
105
|
|
BIN#440: Château Montelena, Chardonnay, Napa Valley, California '21
|
148
|
|
BIN#445: Pahlmeyer, Chardonnay, Napa, California '21
|
218
|
|
BIN#450: Domaine Darviot-Perrin, Mersault-Perrières 1er Cru, France '16
|
500
|
|
BIN#453: Hudson Vineyards, Estate Charonnay, Carneros, Napa, California '18
|
236
|
|
BIN#458: Kistler "Les Noisetiers", Chardonnay, Sonoma Coast, California '21
|
184
|
|
BIN#475: Bodega Catena Zapata, White Stones, Chardonnay, Argentina '17
|
300
|
Rosé WINE
|
BIN#276: Champs de Provence, Rosé , Côtes de Provence, France '21
|
106
|
|
BIN#375: Château Les Mesclances, Rosé, Côtes de Provence, France '22
|
90
|
|
BIN#379: Château Les Mesclances, Rosé, Côtes de Provence, France '21
|
78
|
|
BIN#380 Charles Joguet, Rosé, Berkley, California '22
|
70
|
RED WINE
Light & Medium Bodied
|
BIN#500: Maison L'Envoyé, Straight Shooter, Pinot Noir, Willamette Valley, Oregon '21
|
70
|
|
BIN#504: Louis Latour, Beaune-Villages, Burgundy, France '19
|
125
|
|
BIN#506: Barnard Griffin, Merlot, Columbia Valley, Washington '21
|
65
|
|
BIN#508 Matsuhisa, "Private Selection," Pinot Noir, Russian River Valley, California '21
|
100
|
|
BIN#512: Twomey Cellars, Pinot Noir, Russian River Valley, California '21
|
150
|
|
BIN#515: Arista, Pinot Noir, Russian River Valley, California '19
|
205
|
|
BIN#524: Au Bon Climat, Pinot Noir, Knox Alexander, Santa Maria Valley, California '19
|
144
|
|
BIN#530: Duckhorn "Three Palms" Vineyard, Merlot, Napa Valley, California '20
|
220
|
|
BIN#542: Pahlmeyer Vineyards, Merlot, Napa Valley, California '19
|
211
|
|
BIN#546: Jeane-Claude Boisset, Les Gréves, Beaune 1er Cru, Burgundy, France '19
|
200
|
|
BIN#558: Domaine Serence, Evenstad Reserve, Pinot Noir, Willamette Valley, Oregon '19
|
240
|
|
BIN#576: Domaine Benjamin Leroux, Charmes-Chambertin, Grand Cru, Burgundy, France '18
|
650
|
RED WINE
Robust & Spicy
|
BIN#600: Catena Zapata, "Appellation Series" Malbec, Vista Flores, Mendoza '19
|
65
|
|
BIN#616: Penfolds, "St. Henri", Shiraz, South Australia '14
|
348
|
|
BIN#624: Frank Family Vineyards, Zinfandel, Napa Valley, California '19
|
116
|
|
BIN#632: Achaval Ferrer, Quimera, Red Blend, Mendoza, Argentina '20
|
165
|
|
BIN#635: Domaine de la Solitude, Châteauneuf-du-Pape, France '21
|
130
|
|
BIN#638: Domaine Raspail-Ay, Gigondas, France '20
|
165
|
|
BIN#572: Château de Saint Cosme, Crozes-Hermitage, France '20
|
92
|
RED WINE
Rich & Full Bodied
|
BIN#702: Matsuhisa "Private Selection," Cabernet Sauvignon, Napa Valley, California '20
|
90
|
|
BIN#718: Canvasback, Cabernet Sauvignon, Columbia Valley, Washington '19
|
120
|
|
BIN#735: Podere Salicutti Piaggione, Brunello Di Montalcino, Italy '17
|
298
|
|
BIN#745: Flora Springs, Trilogy, Red Blend, Napa, California '17
|
230
|
|
BIN#748: Paradigm, Cabernet Sauvignon, Oakville, Napa, California '19
|
212
|
|
BIN#750: R. Lopez heredia Viña Tondonia, Reserva, Rioja, Spain '11
|
148
|
|
BIN#752: Château Maurac, Haut-Médoc, France '18
|
110
|
|
BIN#755:Paolo Scavino, Bricco Ambrogio, Barolo, Italy '18
|
180
|
|
BIN#758: Paul Hobbs Winery, Cabernet Sauvignon, Napa, California '19
|
250
|
|
BIN#760: Far Niente, Cabernet Sauvignon, Napa California 19
|
288
|
|
BIN#765: Silver Oak, Cabernet Sauvignon, Alexander Valley, California '18
|
224
|
|
BIN#770: The Mascot by Harlan Estates, Cabernet Sauvignon Napa Valley, California '18
|
380
|
|
BIN#772: Produttori del Barbaresco, Barbaresco, Italy '19
|
135
|
|
BIN#777: Château Montelena, Estate Cabernet Sauvignon, Napa Valley, California '19
|
195
|
|
BIN#778: Carymus Vineyards, "Special Selection" Cabernet Sauvignon, Napa, California '18
|
450
|
|
BIN#780: Tenuta San Guido "Sassicaia" Bolgheri, Tuscany, Italy '20
|
550
|
|
BIN#787: Quintessa, Rutherford, California '19
|
368
|
|
BIN#790: Dominus, Red Blend, Napa Valley, California, '19
|
690
|
|
BIN#795: Opus One, Red Blend, Napa Valley, California '19
|
765
|
|
BIN#798: Château Margaux, Premier Grand Cru Classe, France '06
|
1800
|
|
BIN#800: Harlan Estate, Red Blend, Oakville, Napa Valley, California '18
|
3400
|
