NOBU COLD DISHES
CLASSIC
|
Toro Tartare with Caviar*
|
60
|
|
Salmon or Yellowtail Tartare with Caviar*
|
38
|
|
Oysters with Nobu Sauces*
|
30
|
|
Yellowtail Jalapeno*
|
37
|
|
Tiradito*
|
36
|
|
New Style Sashimi*
|
34
|
|
Nobu Ceviche*
|
27
|
|
Tuna Tataki with Tozazu*
|
34
|
|
Sashimi Salad with Matsuhisa Dressing*
|
37
|
|
Lobster Shiitake Salad
|
65
|
|
Cucumber Sunomono Octopus or Crab
|
32
|
|
Oshinko
|
14
|
NOW
|
Vegetable Hand Roll with Sesame Miso Sauce
|
10
|
|
Tuna Avocado Shiso
|
40
|
|
Japanese Red Snapper Sashimi Dry Miso*
|
38
|
|
Crispy Rice with Spicy Tuna*
|
26/2pc
|
|
Albacore Chili Ponzu
|
40
|
|
Salmon Belly Karashi Sumiso*
|
60
|
|
Uni or Oyster Shooter*
|
22 / 16
|
|
Toro Carpaccio with Seasonal Truffles*
|
M/P
|
|
Baby Spinach Salad with Dry Miso
|
26
|
|
with Lobster
|
60
|
NOBU HOT DISHES
CLASSIC
|
Black Cod Butter Lettuce (2pc)
|
24
|
|
Rock Shrimp Tempura with Creamy Spicy Sauce or Butter Ponzu
|
35
|
|
Squid 'Pasta' with Light Garlic Sauce
|
32
|
|
Shrimp and Lobster Salad with Spicy Lemon Sauce
|
65
|
|
Lobster Wasabi Pepper
|
150
|
|
Black Cod with Miso
|
49
|
|
Sea Bass with Black Bean Sauce or Dry Miso
|
60
|
|
Shrimp or Scallops Spicy Garlic*
|
50
|
|
Beef Tenderloin Tobanyaki*
|
65
|
NOW
|
Brick Oven Roasted Lobster
|
M/P
|
|
Beef Tenderloin Yuzu Truffle Butter*
|
110
|
|
Brick Oven Hamachi Kama*
|
40
|
|
Scallops Truffle Butter Toban Yaki*
|
60
|
|
New Zealand King Salmon with Crispy Spinach*
|
55
|
|
Seabass Tempura with Amazu Ponzu
|
60
|
TEMPURA
|
Shrimp
|
16
|
|
Shojin - Vegetable Selection (7pc)
|
18
|
|
Lobster
|
150
|
|
Shrimp and Vegetable Selection
|
40
|
|
Tofu Tempura with Nobu Sauce
|
20
|
YAKIMONO
Anticucho, Teriyaki or Wasabi Pepper
|
Free Range Chicken
|
40
|
|
Beef Tenderloin*
|
65
|
|
Lamb*
|
70
|
|
New Zealand King Salmon*
|
45
|
SALAD / VEGETABLES
|
Kelp Salad
|
15
|
|
Field Greens Matsuhisa Dressing
|
19
|
|
Vegetable Spicy Garlic
|
30
|
|
Warm Mushroom Salad
|
35
|
|
Eggplant with Miso
|
15
|
|
Shiitake Salad
|
25
|
|
Mushroom Toban Yaki
|
28
|
|
Roasted Cauliflower
|
30
|
SOUPS
|
Miso Soup with Tofu
|
10
|
|
Mushroom Soup
|
17
|
|
Spicy Seafood Soup
|
25
|
SHUKO
Snacks
|
Edamame
|
10
|
|
Shishito Peppers
|
12
|
NOBU TACOS
Price per piece
2 Piece minimum
2 Piece minimum
|
Vegetable
|
8
|
|
Lobster
|
18
|
|
Wagyu*
|
20
|
|
Nobu Caviar Taco*
|
30
|
JAPANESE A5 WAGYU*
Choice of style and sauces
|
Tataki - Newstyle - Tobanyaki - Steak - Flambe
$55 per ounce
|
OMAKASE*
Per Person Tasting menu
Requires participation of entire table
Not available after 9pm
Requires participation of entire table
Not available after 9pm
|
Vegetarian
|
|
Caesars
|
NIGIRI & SASHIMI
Price per piece
|
Albacore*
|
8
|
|
Bafun Uni*
|
27
|
|
Fluke*
|
8
|
|
Fresh Water Eel*
|
15
|
|
Japanese Red Snapper*
|
10
|
|
Jumbo Clam*
|
15
|
|
Kanpachi*
|
9
|
|
Octopus*
|
8
|
|
Salmon / Salmon Belly*
|
8 / 11
|
|
Salmon Eggs*
|
10
|
|
Scallop*
|
8
|
|
Sea Urchin*
|
22
|
|
Shima Aji*
|
9
|
|
Shrimp
|
7
|
|
Snow Crab
|
13
|
|
Sweet Shrimp with Fried Head*
|
15
|
|
Tamago*
|
6
|
|
Toro (Blue Fin Oh)* / Chu*
|
25 / 20
|
|
Tuna (Big Eye)* / Zuke*
|
9
|
|
Yellowtail*
|
9
|
|
Yellowtail Belly*
|
12
|
|
Japanese Wagyu*
|
25
|
|
Fresh Wasabi
|
28
|
NOBU CUP SUSHI
$10 per cup / 4 cup minimum
|
Albacore*
|
|
Japanese Red Snapper*
|
|
Salmon*
|
|
Salmon Eggs*
|
|
Scallop*
|
|
Shrimp
|
|
Snow Crab
|
|
Spicy Tuna*
|
|
Tuna*
|
|
Yellowtail*
|
|
Caviar* 35
|
|
Uni* 25
|
|
Add Caviar* 10
|
SUSHI MAKI
|
Hand/Cut
|
||
|---|---|---|
|
Tuna*
|
16
|
|
|
Spicy Tuna*
|
17
|
|
|
Tuna & Asparagus*
|
17
|
|
|
Toro & Scallion*
|
27
|
|
|
Yellowtail & Scallion*
|
15
|
|
|
Yellowtail & Jalapeno*
|
15
|
|
|
Salmon*
|
14
|
|
|
Kappa
|
6
|
|
|
California
|
25
|
|
|
Oshinko
|
8
|
|
|
Spicy Scallop*
|
15
|
|
|
Lobster*
|
42
|
|
|
Eel & Cucumber
|
15
|
25
|
|
Salmon Skin
|
11
|
14
|
|
Vegetable
|
10
|
13
|
|
Shrimp Tempura
|
14
|
19
|
|
Soft Shell Crab*
|
--
|
29
|
|
House Special*
|
--
|
30
|
|
*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness
|
|
|
TEPPANYAKI OMAKASE $250
|
SPICY EDAMAME
|
|
SANTEN MORI
Kampachi, Salmon belly, Tai
|
|
SPINACH SALAD
Yuzu Truffle Dressing
|
|
HOKKAIDO SCALLOP
Cucumber Mint Salsa
|
|
GLACIER 51 CHILEAN SEABASS
Yuzu Tamarind
|
|
LOBSTER TAIL
Chili Butter
|
|
JIDORI CHICKEN
Yuzu Kosho, Baby Corn
|
|
MIYAZAKI A5 WAGYU
|
|
FRIED RICE
|
|
CORN CAKE
Creme Fraiche Gelato, Lilikoi Butter
|
*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness
Chef Nobu Matsuhisa
Price per guest, all guests dining must order menu
no substitutions
For reservations book through open table Teppanyaki experience
