Nobu Downtown Menu

Vegan. Steamed soy beans with sea salt.

Sauteed with kuro shichimi and black sea salt.

With sea salt.

With den miso and eggplant chip ganish.

Baby Corn with Truffle Honey & Schichimi

6 pieces of thinly sliced yellowtail served with yuzu soy and garnished with cilantro.

9 thinly sliced sashimi with dry miso, yuzu juice, and olive oil.

Nobu style tartare with caviar and wasabi soy.

Nobu style tartare with caviar and wasabi soy.

Nobu style tartare with caviar and wasabi soy.

Salmon sashimi with yuzu soy, drizzled in hot sesame olive oil.

Whitefish sashimi with yuzu soy, drizzled in hot sesame olive oil.

7 pieces of seared tuna sashimi with Tosazu Sauce

7 pieces of seared tuna tataki over field greens served with matsuhisa dressing (onion soy dressing).

Baby spinach salad served with lobster tossed with yuzu olive oil, parmesan cheese, red bell pepper, and crispy yuba (tofu skin).

Baby spinach salad served with grilled shrimp tossed with yuzu olive oil, parmesan cheesse, red bell pepper, and crispy yuba (tofu skin).

Whole lobster, grilled shiitake mushrooms, and field greens with spicy lemon dressing.

2 oz thin sliced and lightly seared A5 wagyu sashimi with ponzu sauce.

Select 2 proteins to build your own Nobu Style Tacos. Taco Box includes 10 taco shells.

Spicy tuna tartare served with 6 cubes of crispy rice.

Avocado tartare served with 6 cubes of crispy rice.

6 pcs of crispy rice skewer (for crispy rice spicy tuna or avocado).

Alaskan black cod marinated in sweet miso.

King crab tempura with amazu ponzu topped with red onions, thinly sliced jalapeños, and cilantro.

Grilled jidori chicken served with your choice of sauce.

Grilled tenderloin with your choice of sauce.

Scottish salmon grilled to order with your choice of sauce.

1/2 Lobster potion tempura with Amazu Ponzu Topped with Red Onions, Thinly Sliced Jalapeños and Cilantro.

Rock shrimp tempura served on a bed of mixed greens with creamy sauce.

Tempura Glacier 51 Chilean Sea Bass served with a side of Creamy Spicy Sauce or Amazu Ponzu.

Sauteed main lobster with wasabi pepper sauce and vegetables.

Squid (cut like pasta) sautéed with mixed vegetables in a light garlic sauce deglazed with sake soy dusted with Japanese seven spice.

Roasted Umami Marinated Glacier 51 Chilean Sea Bass

Glacier 51 Chilean Sea Bass served with roasted cauliflower tossed in a jalapeno dressing

Grilled skirt steak cooked medium rare, served with yuzu honey truffle butter and crispy onions.

5 oz grilled Japanese wagyu steak with sides of teriyaki, anticucho, and wasabi pepper sauce. Please specify temperature.

Miso soup with tofu and scallions.

Chef choice of 8 pieces of nigiri, tuna roll, and miso soup (for 1 person).

Chef's choice of 12 pcs of sashimi, rice, and miso soup.

Select 2 different proteins to build your own nobu style tacos. Taco box includes 10 taco shells.

Seasonal greens. Served with Matsuhisa dressing onion soy dressing. Vegan.

Baby spinach salad tossed with yuzu olive oil, parmesan cheese, red bell pepper, and crispy yuba (tofu skin).

Japanese Eggplant with sweet den miso

Tofu and seasonal vegetable sauteed with spicy garlic sauce.

Grilled shiitake mushrooms and field greens with spicy lemon dressing.

Sautéed seasonal Japanese mushrooms. Served over endive and yuzu dressing.

Tofu with yuzu soy, drizzled in hot sesame olive oil.

Colorful cauliflower roasted then tossed with Jalapeno Salsa and cilantro

Tossed is sesame ponzu sauce with sesame seeds and scallions

Priced per piece.

Priced per piece.

Priced per piece.

Priced per piece

Priced per piece.

Priced per piece

Tai.

Priced per piece.

Priced per piece.

Priced per piece.

Priced per piece.

Priced per piece

Priced per piece.

Uni, priced per piece.

Fresh Ikura, priced per piece.

Masago, priced per piece

1 pc of Wagyu Sushi brushed with garlic soy sauce & lightly seared finished with ponzu, scallion and momijioroshi

Per pc.

Chopped tuna with creamy spicy and negi (scallion) cut roll.

Toro and scallion cut roll.

Yellowtail & scallion cut roll

Yellowtail jalapeño cut roll served with cilantro and yuzu soy.

Fresh salmon and avocado cut roll.

Shrimp tempura with asparagus and creamy spicy cut roll.

Snow crab and avocado cut roll.

Scallop cut roll with creamy spicy sauce and masago.

Japanese eel, Eel Sauce & fresh cucumber in a cut roll

Fried soft shell crab with masago (fish roe), avocado, and negi (scallion) wrapped in shaved daikon radish.

Smoked crispy salmon skin, avocado, cucumber, shiso, yamagobo, scallion, and sesame seed.

Tuna, salmon, whitefish, crab, yellowtail, masago, avocado, and scallion wrapped in daikon.

1/2 lobster, masago, avocado, scallions, and daikon cut roll.

1/2 Lobster Tempura, smelt eggs, avocado, scallions and daikon cut roll

Baked snow crab with creamy spicy in soy paper hand roll.

Vegan.

Cucumber cut roll with sesame seeds.

Avocado - vegan.

Yuzu soy sauce, 2 oz.

Ponzu, 2 oz.

Side of steamed white rice (for 1 person).

Creamy spicy sauce, 2 oz.

Eel sauce, 2 oz.

3 pieces assorted flavors.

24fl oz bottle of still water

25fl oz bottle of sparkling water

Sprinkle on top of salads or add it to your favorite fish, meat, or poultry for that added zest.

Throughout the book, the emphasis is on fine and healthy Japanese dining. Nobu uses a wide range of cooking techniques—from marinating and pickling to steaming, roasting, boiling, frying, grating, etc.

This book is both a celebration of Nobu's long personal journey to becoming a global sensation and an introduction to the world of the next generation of Nobu chefs.

Featuring an array of modern maki and nigiri sushi recipes as well as an overview of basic techniques.

More than 70 party recipes, some created especially for the book, are featured. The recipes themselves are complemented by comments, anecdotes and sidebars by Nobu and Buckley, in which they explain what inspired them to create particular dishes.

Published in 2017.

Chef's choice of 8 pieces of Nigiri and Tuna Roll. Includes Tomato Ceviche, Rice, Miso Soup & Matcha Cookie.

Chef's choice of 13 pieces of Sashimi. Includes Tomato Ceviche, Rice, Miso Soup & Matcha Cookie.

Spicy Tuna Roll, Yellowtail Jalapeno, Shrimp Tempura Roll. Includes Tomato Ceviche, Rice, Miso Soup & Matcha Cookie.

Tofu and seasonal vegetables sauteed with spicy garlic sauce. Includes Shiitake Salad, Tomato ceviche, Rice, Miso Soup, and Matcha Cookie.

Grilled Salmon choice of sauce. Includes Tuna Sashimi Salad, Rice, Miso Soup & Matcha Cookie.

Grilled Chicken choice of sauce. Includes Tuna Sashimi Salad, Rice, Miso Soup & Matcha Cookies

Grilled Tenderloin choice of sauce. Includes Tuna Sashimi Salad, Rice, Miso Soup & Matcha Cookies.

A selection of Chef Matsuhisa Signature Dishes. Sashimi Salad, Assorted Sushi, Salmon Avocado Roll, Vegetable Spicy Garlic, Black Cod Miso, Chicken Kushiyaki, Miso Soup

Vegan. Steamed soy beans with sea salt.

Sauteed with kuro shichimi and black sea salt.

With sea salt.

With den miso and eggplant chip ganish.

Baby Corn with Truffle Honey & Schichimi

6 pieces of thinly sliced yellowtail served with yuzu soy and garnished with cilantro.

9 thinly sliced sashimi with dry miso, yuzu juice, and olive oil.

Nobu style tartare with caviar and wasabi soy.

Nobu style tartare with caviar and wasabi soy.

Nobu style tartare with caviar and wasabi soy.

Salmon sashimi with yuzu soy, drizzled in hot sesame olive oil.

Whitefish sashimi with yuzu soy, drizzled in hot sesame olive oil.

7 pieces of seared tuna sashimi with Tosazu Sauce

7 pieces of seared tuna tataki over field greens served with matsuhisa dressing (onion soy dressing).

Baby spinach salad served with lobster tossed with yuzu olive oil, parmesan cheese, red bell pepper, and crispy yuba (tofu skin).

Baby spinach salad served with grilled shrimp tossed with yuzu olive oil, parmesan cheesse, red bell pepper, and crispy yuba (tofu skin).

Whole lobster, grilled shiitake mushrooms, and field greens with spicy lemon dressing.

2 oz thin sliced and lightly seared A5 wagyu sashimi with ponzu sauce.

Select 2 proteins to build your own Nobu Style Tacos. Taco Box includes 10 taco shells.

Spicy tuna tartare served with 6 cubes of crispy rice.

Avocado tartare served with 6 cubes of crispy rice.

6 pcs of crispy rice skewer (for crispy rice spicy tuna or avocado).

Alaskan black cod marinated in sweet miso.

King crab tempura with amazu ponzu topped with red onions, thinly sliced jalapeños, and cilantro.

1/2 Lobster potion tempura with Amazu Ponzu Topped with Red Onions, Thinly Sliced Jalapeños and Cilantro.

Rock shrimp tempura served on a bed of mixed greens with creamy sauce.

Tempura Glacier 51 Chilean Sea Bass served with a side of Creamy Spicy Sauce or Amazu Ponzu.

Sauteed main lobster with wasabi pepper sauce and vegetables.

Squid (cut like pasta) sautéed with mixed vegetables in a light garlic sauce deglazed with sake soy dusted with Japanese seven spice.

Roasted Umami Marinated Glacier 51 Chilean Sea Bass

Glacier 51 Chilean Sea Bass served with roasted cauliflower tossed in a jalapeno dressing

Grilled skirt steak cooked medium rare, served with yuzu honey truffle butter and crispy onions.

5 oz grilled Japanese wagyu steak with sides of teriyaki, anticucho, and wasabi pepper sauce. Please specify temperature.

Miso soup with tofu and scallions.

Seasonal greens. Served with Matsuhisa dressing onion soy dressing. Vegan.

Baby spinach salad tossed with yuzu olive oil, parmesan cheese, red bell pepper, and crispy yuba (tofu skin).

Japanese Eggplant with sweet den miso

Grilled shiitake mushrooms and field greens with spicy lemon dressing.

Sautéed seasonal Japanese mushrooms. Served over endive and yuzu dressing.

Tofu with yuzu soy, drizzled in hot sesame olive oil.

Colorful cauliflower roasted then tossed with Jalapeno Salsa and cilantro

Tossed is sesame ponzu sauce with sesame seeds and scallions

Priced per piece.

Priced per piece

Priced per piece.

Priced per piece.

Priced per piece

Priced per piece.

Priced per piece

Tai.

Priced per piece.

Priced per piece.

Priced per piece.

Priced per piece.

Priced per piece

Priced per piece.

Uni, priced per piece.

Fresh Ikura, priced per piece.

Masago, priced per piece

1 pc of Wagyu Sushi brushed with garlic soy sauce & lightly seared finished with ponzu, scallion and momijioroshi

Per pc.

Chopped tuna with creamy spicy and negi (scallion) cut roll.

Toro and scallion cut roll.

Yellowtail & scallion cut roll

Yellowtail jalapeño cut roll served with cilantro and yuzu soy.

Fresh salmon and avocado cut roll.

Shrimp tempura with asparagus and creamy spicy cut roll.

Snow crab and avocado cut roll.

Scallop cut roll with creamy spicy sauce and masago.

Japanese eel, Eel Sauce & fresh cucumber in a cut roll

Fried soft shell crab with masago (fish roe), avocado, and negi (scallion) wrapped in shaved daikon radish.

Smoked crispy salmon skin, avocado, cucumber, shiso, yamagobo, scallion, and sesame seed.

Tuna, salmon, whitefish, crab, yellowtail, masago, avocado, and scallion wrapped in daikon.

1/2 lobster, masago, avocado, scallions, and daikon cut roll.

1/2 Lobster Tempura, smelt eggs, avocado, scallions and daikon cut roll

Baked snow crab with creamy spicy in soy paper hand roll.

Vegan.

Cucumber cut roll with sesame seeds.

Avocado - vegan.

Yuzu soy sauce, 2 oz.

Ponzu, 2 oz.

Side of steamed white rice (for 1 person).

Creamy spicy sauce, 2 oz.

Eel sauce, 2 oz.

Valrhona Dark Chocolate Fondant (does not include gelato)

3 pieces assorted flavors.

24fl oz bottle of still water

25fl oz bottle of sparkling water

6.8fl oz bottle

Sprinkle on top of salads or add it to your favorite fish, meat, or poultry for that added zest.

Nobu's 1st cookbook published in 2001 featuring all his signature dishes and seafood.

Throughout the book, the emphasis is on fine and healthy Japanese dining. Nobu uses a wide range of cooking techniques—from marinating and pickling to steaming, roasting, boiling, frying, grating, etc.

This book is both a celebration of Nobu's long personal journey to becoming a global sensation and an introduction to the world of the next generation of Nobu chefs.

Featuring an array of modern maki and nigiri sushi recipes as well as an overview of basic techniques.

More than 70 party recipes, some created especially for the book, are featured. The recipes themselves are complemented by comments, anecdotes and sidebars by Nobu and Buckley, in which they explain what inspired them to create particular dishes.

Published in 2017.