COMING SOON

CELEBRATE 30 YEARS OF NOBU

In honor of Nobu’s 30^th Anniversary, we are proud to present an exclusive omakase menu available worldwide. This thoughtfully curated menu reflects the rich history of Nobu Restaurants, featuring dishes crafted by Chef Nobu in the early days of our journey. Join us in honoring the vision and legacy of Chef Nobu from October 7 – 13.

RESERVE

HAPPENING

JOIN US FOR LUNCH

Nobu Downtown is now open for lunch service! Enjoy all of your favorite signature dishes as well as a number of new specials.

Monday - Friday

11:45am - 2:15pm

RESERVE

Secrets from the Kitchen

If you are dining at Nobu for the first time, the chef recommends trying 3 or more of the menu's "Eight Highlights." The best way to enjoy this experience is to start with 2 or 3 cold dishes; then move on to 2 or 3 hot ones. Finally, end with some sushi and dessert. All of these dishes are shared family style.

Here are some of the recommendations:

As a palate opener:

Yellowtail Jalapeno

Delicately sliced yellowtail sashimi with touches of garlic puree, adorned with jalapeno slices then crowned with cilantro and served with Japanese citrus soy sauce; 6 pieces in one order. The cilantro elevates every bite, enhancing the flavor.

For Salad:

Sashimi Salad Matsuhisa Dressing

7 pieces of rare grilled tuna sashimi salad sprinkled with black pepper on a a bed of field greens and served with Nobu Matsuhisa signature onion soy dressing.

For Hot Dishes:

Rock Shrimp Tempura Creamy Spicy

Handful of battered shrimp "Tempura-ed" tossed with creamy spicy sauce, flavored with yuzu juice and pieces of shiitake mushrooms, served over a bed of greens drizzled with yuzu dressing. Best enjoyed together with the greens.

Black Cod Miso

Filet of black cod marinated in Den miso sauce for a few days then baked in oven and finished with a salamander broil.

GIVE THE GIFT OF NOBU

Our NOBU Giftcards are perfect for any occasion.

Explore

Featured book

World of nobu

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.

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