Welcome to Nobu Tokyo
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COCKTAIL OF THE MONTH
Celebrate Spring with our SAKURA OLD FASHIONED

This March, embrace the season with our exclusive cocktail: the Sakura Old Fashioned.
Featuring Absolut Elyx, Dover Sakura Liqueur, Rittenhouse Rye Whiskey, and The Japanese Bitters "Sakura", this exquisite drink is a delightful blend of floral notes, subtle sweetness, and a smooth rye finish. Garnished with a Sakura Leaf, it's a visual and tastebud experience you won't want to miss.

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OFFERINGS
Nobu Holiday at Home

Savor the holidays by enjoying the convenience of Nobu takeout, bringing the exquisite flavors of our renowned cuisine to the comfort your home.

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HAPPENING
17th Anniversary Collaboration with Hokusetsu

We will be celebrating our 17th anniversary from March 29 - 31 with limited special selections of Hokusetsu prime sakes and pairing omakase course.

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 these shared family style.

Here are some of the recommendations:

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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.
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For Salad:
Sashimi Salad Matsuhisa Dressing
7 pieces of rare grilled tuna sashimi salad sprinkled with black pepper on a bed of field greens and served with Nobu Matsuhisa signature onion soy dressing.
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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.
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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.
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Featured book
World of nobu
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