MOTHER’S DAY BRUNCH
$75
|
STARTERS
Edamame
Black Cod Butter Lettuce |
|
COLD
Nobu Signature Sashimi
Yellowtail Jalapeno, Salmon Sashimi Salad Matsuhisa Dressing Whitefish Tiradito, Tuna Tataki Tosazu Add: Half Dozen Oysters $30 Add: Half Lobster $38 Add: King Crab Leg $85 |
|
HOT
Seafood Mushroom Toban with Onsen Egg
Brick Oven Roasted Chicken Anticucho Japanese Beef Katsu & Cabbage Truffle Dry Miso Salad |
|
DESSERT
House Made Sorbet with Seasonal Fruit &. Macarons
|
KID’S BENTO
$36
|
Shrimp Tempura Roll
Chicken Skewers with Teriyaki
Inaniwa Udon with Yuzu Butter Soy Mochi Ice Cream or Sorbet |
SHUKO
Snacks
|
Edamame / Spicy Edamame
|
9/12
|
|
Charred Shishito Peppers with Miso
|
14
|
|
Crispy Okra with Butter Ponzu
|
12
|
|
Black Cod Butter Lettuce (2pcs)
|
18
|
NOBU COLD DISHES
|
Oysters - Nobu Sauces (3pcs)
|
18
|
|
Uni or Oyster Shooter
|
17
|
|
Yellowtail Jalapeno
|
32
|
|
New Style Sashimi Salmon or Whitefish
|
32
|
|
Tiradito
|
33
|
|
Tai Sashimi with Dry Miso
|
32
|
|
Seared Salmon Karashi Su Miso
|
32
|
|
Tuna Tataki with Tosazu
|
32
|
|
Toro Tamari Truffle
|
65
|
|
Crispy Rice with Spicy Tuna
|
32
|
|
Sashimi Salad with Matsuhisa Dressing
|
36
|
|
Baby Spinach Salad with Dry Miso
|
22
|
|
Field Greens with Matsuhisa Dressing
|
17
|
NOBU HOT DISHES
|
Black Cod with Miso
|
46
|
|
Rock Shrimp Tempura with Creamy Spicy Sauce or Butter Ponzu
|
32
|
|
Shrimp Spicy Garlic
|
38
|
|
King Crab Tempura Amazu Ponzu
|
55
|
|
Grilled Chicken with Choice of Nobu Sauces
|
37
|
|
Grilled Salmon with Choice of Nobu Sauces
|
58
|
|
Beef Tenderloin Toban Yaki
|
48
|
|
Eggplant with Yuzu Miso
|
18
|
|
Vegetables Spicy Garlic
|
22
|
|
Crispy Rice with Avocado
|
23
|
|
Tofu Mushroom Toban Yaki
|
32
|
|
Miso Soup with Tofu
|
6
|
JAPANESE A5 WAGYU
From Miyazaki Prefecture, Choice of Styles and Sauces
$39 per ounce
$39 per ounce
|
Tataki or New Style
|
2 oz minimum
|
NIGIRI & SASHIMI
price per piece (2 pieces minimum)
|
Tuna
|
7
|
|
Oh Toro
|
16
|
|
Salmon
|
7
|
|
Yellowtail
|
7
|
|
Kanpachi
|
7
|
|
Fluke
|
7
|
|
Tai
|
8
|
|
Kinmedai
|
10
|
|
Shrimp
|
6
|
|
Snow Crab
|
9
|
|
Scallop
|
6
|
|
Salmon Eggs
|
8
|
|
Japanese Sea Urchin
|
17
|
|
Japanese Eel
|
9
|
|
Tamago
|
5
|
SUSHI MAKI
|
HAND
|
CUT (6 pcs)
|
|
|---|---|---|
|
Tuna
|
12
|
13
|
|
Spicy Tuna
|
13
|
14
|
|
Tuna Asparagus
|
13
|
14
|
|
Toro Scallion
|
19
|
20
|
|
Yellowtail Scallion
|
12
|
13
|
|
Yellowtail & Jalapeno
|
14
|
15
|
|
Salmon Avocado
|
13
|
14
|
|
Spicy Scallop
|
13
|
14
|
|
California
|
19
|
20
|
|
Baked Snow Crab
|
24
|
25
|
|
Shrimp Tempura
|
13
|
17
|
|
Eel & Cucumber
|
18
|
19
|
|
Cucumber Avocado
|
7
|
8
|
|
Vegetable
|
10
|
12
|
|
Tiradito Roll
|
~
|
21
|
|
House Special
|
~
|
23
|
NOTE
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
SHUKO
Snacks
|
Edamame
|
9
|
|
Spicy Edamame
|
12
|
|
Crispy Okra with Butter Ponzu
|
14
|
|
Charred Shishito Peppers Yuzu Miso
|
12
|
|
Black Cod Butter Lettuce (2pc)
|
18
|
|
King Crab Ceviche
|
24
|
NOBU COLD DISHES
|
Toro Tartare with Caviar
|
42
|
|
Nobu Oysters (3pc)
|
18
|
|
Uni or Oyster Shooter
|
17
|
|
Crispy Rice Spicy Tuna
|
32
|
|
Yellowtail Jalapeno
|
32
|
|
Tiradito
|
33
|
|
Tai with Dry Miso
|
32
|
|
Tuna Tataki Tosazu
|
32
|
|
New Style Sashimi Salmon or Whitefish
|
32
|
|
Seared Salmon with Karashi Su Miso
|
32
|
|
Toro Tamari Truffle
|
65
|
|
Seafood Ceviche
|
29
|
|
Sashimi Salad with Matsuhisa Dressing
|
36
|
|
Shiitake Salad Spicy Lemon Dressing
|
21
|
|
Field Greens Matsuhisa Dressing
|
17
|
|
Butter Lettuce Salad
|
32
|
|
Spinach Salad with Dry Miso
|
22
|
|
Spinach Salad with Dry Miso Grilled Shrimp
|
39
|
NOBU HOT DISHES
|
Black Cod Miso
|
46
|
|
Glacier 51 Chilean Sea Bass Dry Miso or Nori Yuzu Butter
|
53
|
|
Rock Shrimp Tempura Creamy Spicy or Butter Ponzu
|
32
|
|
Creamy Spicy Snow Crab
|
48
|
|
Shrimp Spicy Garlic or Wasabi Pepper
|
38
|
|
Scallops Spicy Garlic or Wasabi Pepper
|
46
|
|
Shrimp and Lobster Spicy Lemon
|
58
|
|
Lobster Tempura Truffle Amazu Ponzu
|
39
|
|
King Crab Tempura Amazu Ponzu
|
55
|
|
Pan-Seared Scallop Jalapeno Salsa (per piece)
|
14
|
|
Smoked Wagyu Dumplings
|
40
|
|
Beef Tenderloin Toban Yaki
|
48
|
|
Local Wagyu Ribeye Yuzu Truffle Butter
|
78
|
|
Parmesan Truffle Rice
|
38
|
|
Parmesan Truffle Rice Lobster
|
75
|
YAKIMONO
|
Choice of Teriyaki, Anticucho, or Wasabi Pepper Sauce
|
|
|
Beef Tenderloin
|
58
|
|
Chicken
|
37
|
|
Salmon
|
42
|
|
Lamp Chop (per piece)
|
22
|
NOBU TACOS
price per piece
2 piece minimum
2 piece minimum
|
Tuna
|
8
|
|
Lobster
|
12
|
|
Wagyu
|
19
|
|
Caviar Nori Taco
|
28
|
VEGETABLES
|
Crispy Rice Avocado
|
23
|
|
Vegetables Spicy Garlic
|
22
|
|
Eggplant Yuzu Miso
|
18
|
|
Seasonal Shojin Tempura (7pcs)
|
21
|
|
Crispy Baby Potatoes Aji Amarillo
|
17
|
|
Cauliflower Jalapeno
|
24
|
|
Tofu Mushroom Toban Yaki
|
32
|
OMAKASE
|
Houston Omakase (per person)
|
195
|
Japanese A5 Wagyu
Miyazaki Prefecture
Choice of Styles, $39 per ounce
Choice of Styles, $39 per ounce
|
New Style or Tataki
|
2 oz minimum
|
|
Flambe, Ishiyaki or Yakimono
|
4 oz minimum
|
NIGIRI & SASHIMI
price per piece
|
Tuna
|
7
|
|
Oh Toro
|
16
|
|
Salmon
|
7
|
|
Salmon Belly
|
8
|
|
Smoked Salmon
|
8
|
|
Yellowtail
|
7
|
|
Yellowtail Belly
|
7
|
|
Kanpachi
|
7
|
|
Fluke
|
7
|
|
Tai
|
8
|
|
Kinmedai
|
10
|
|
Saba
|
7
|
|
Kohada
|
7
|
|
Shrimp
|
6
|
|
Amaebi
|
9
|
|
Scallop
|
6
|
|
Snow Crab
|
9
|
|
King Crab
|
15
|
|
Sea Urchin
|
15
|
|
Octopus
|
7
|
|
Sea Eel
|
8
|
|
Japanese Fresh Water Eel
|
9
|
|
Tamago
|
5
|
|
Salmon Egg
|
8
|
|
Japanese Wagyu Nigiri
|
20
|
|
Fresh Wasabi (2g)
|
7
|
SUSHI MAKI
|
Hand
|
Cut
|
|
|---|---|---|
|
Tuna
|
12
|
13
|
|
Spicy Tuna
|
13
|
14
|
|
Tuna Asparagus
|
13
|
14
|
|
Toro & Scallion
|
19
|
20
|
|
California
|
19
|
20
|
|
Shrimp Tempura
|
13
|
17
|
|
Spicy Scallop
|
13
|
14
|
|
Salmon & Avocado
|
13
|
14
|
|
Yellowtail & Scallion
|
12
|
13
|
|
Yellowtail Jalapeno
|
14
|
15
|
|
Japanese Eel Cucumber
|
18
|
19
|
|
Vegetable
|
10
|
12
|
|
Avocado Cucumber
|
7
|
8
|
|
Tiradito Roll
|
~
|
21
|
|
Baked Snow Crab with Soy Paper
|
24
|
25
|
|
House Special
|
~
|
23
|
|
Soft Shell Crab
|
~
|
21
|
|
New Style Salmon Roll
|
~
|
32
|
|
King Crab Tempura Roll
|
~
|
52
|
Desserts
|
ALMOND MISO CHEESECAKE
Cheesecake Mousse, Almond Miso Shortbread,
Strawberry Truffle Jam, Cherry Ice Cream |
15
|
|
BENTO BOX
Valrhona Dark Chocolate Fondant & Imperial Matcha Gelato
|
16
|
|
BANANA SOY TOBAN
Soy Caramelized Bananas, Candied Pecans, Malaga Gelato
|
14
|
|
WHISKY CAPPUCCINO
Cardamom Cream, Toasted Cinnamon Crunch, Espresso Gelato, Whisky Foam
|
14
|
|
HOUSE-MADE GELATO OR SORBET
3 Scoops
|
12
|
|
MOCHI ICE CREAM
3 pieces
|
12
|
COFFEE
|
Espresso
|
5
|
|
Double Espresso
|
8
|
|
Macchiatto
|
7
|
|
Latte
|
7
|
|
Cappuccino
|
7
|
Ikaati Tea
Handcrafted 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
|
9
|
|
SOBACHA (Caffeine-Free)
Rich & Malty with a nutty aroma
|
8
|
|
SOOTHE (Caffeine-Free)
Chamomile with notes of spearmint
|
8
|
|
IMPERIAL EARL GRAY
Robust black tea with orange notes
|
8
|
|
BLACK ORCHID
Ylang ylang fragrance with mild notes of citrus
|
8
|
|
LEMONGRASS GINGER (Caffeine-Free)
Citrus notes with hibiscus and ginger
|
8
|
NOBU RARE TEQUILA
|
2008 Reserve Extra Anejo
by QUI Tequila
|
|
|
One Ounce
Two Ounces
|
45
90 |
|
Rare Blend Extra Anejo
1999 & 2008 Vintage Blend
by QUI Tequila |
|
|
One Ounce
Two Ounces
|
50
100 |
NOBU SPECIALTY COCKTAILS
Grand Cordon
Winner of Nationwide Cocktail Competition
Robbi Leon from Nobu Newport Beach
Winner of Nationwide Cocktail Competition
Robbi Leon from Nobu Newport Beach
|
OOO MAMI
Caravedo Mosto Verde Pisco, Raspberry Miso Syrup, Pineapple & Lime
|
22
|
LIGHT, CRISP & REFRESHING
|
THE SOUTHSIDE
Pea Flower Infused Suntory Roku Gin, Sipsmith Sloe Gin, Sudachi, Lemon, Fresh Mint
|
20
|
|
PINA MARTINI
Ciroc Pineapple Vodka, Giffard Creme de Peche, Pineapple, Lime
|
20
|
|
GRAPEFRUIT ON THE ROCKS
Suntory Roku Gin, Domaine de Canton Ginger, St. Germain Elderflower, Pink Grapefruit, Lychee & Lemon
|
20
|
|
LYCHEE & ELDERFLOWER MARTINI
Spring 44 Vodka, St. Germain Elderflower & Lychee
|
20
|
AROMATIC & SPICY
|
MATSUHISA MARTINI
Suntory Haku Vodka, Hokusetsu Sake, Ginger & Kyuri
|
20
|
|
ONI NEGRONI
Hendrick’s Gin, Hokusetsu Junmai Sake, Aperol & Carpano Antica Sweet Vermouth
|
20
|
SPICY & TART
|
AMAZURITA
Centinela Blanco Tequila, Spiced Pineapple Shrub & Lemon
|
20
|
|
MIA MARGARITA
Corralejo Anejo, Passion Fruit, Lime, Honey & Shichimi
|
20
|
|
MANGO & PASSION MARTINI
Ciroc Mango Vodka, Passion Fruit & Pineapple
|
20
|
|
HIBISCUS SOUR
Avonak “Fifty9” Gin, Hibiscus-Soothe Syrup, Lime & Peychaud’s
|
20
|
RICH & BOLD
|
NOBU SIDECAR
Iwai "Tradition" Blended Whisky, Torres Orange Liqueur & Yuzu
|
24
|
|
NOBU OLD FASHIONED
Michter's Small Batch Bourbon,Torres Orange Liqueur, Kuromitsu & Angostura Bitters
|
24
|
|
QUI ESPRESSO
QUI “Platinum” Extra Anejo Tequila, Cold Brewed Espresso, Coconut Milk, Kuromitsu & Orange Bitters
|
21
|
|
LECHE DE TIGRE
Don Julio 1942, Tamarind-Cinnamon Syrup & Bitters
|
58
|
WINES BY THE GLASS
CHAMPAGNE & SPARKLING WINE
|
Syltbar "Il Concerto" Prosecco, Friuli, Italy nv
|
16
|
|
Nobu Champagne, Brut Grand Cru, Verzy, France nv
|
28
|
|
Louis Roederer, Collection 244, Brut, Reims, France nv
|
32
|
ROSE WINE
|
Rumor, Cotes De Provence, France '21
|
18
|
WHITE WINE
|
Dr. Loosen, “Dr. L” Riesling, Mosel, Germany ‘22
|
14
|
|
Kelleri Terlan, Pinot Grigio, Italy ‘22
|
15
|
|
Crowded House, Sauvignon Blanc, Marlborough '22
|
16
|
|
Matsuhisa, “Private Selection”, Chardonnay, Sonoma Coast, California ‘22
|
19
|
|
Domaine Franck Millet, Sancerre, France ‘23
|
22
|
RED WINE
|
Bodega Catena Zapata, Malbec, Mendoza, Argentina ‘20
|
14
|
|
Chateau Lassegue, “Les Cadrans”, Saint-Emilion Grand Cru, Bordeaux, France ‘20
|
20
|
|
Matsuhisa, “Private Selection”, Cabernet Sauvignon, Sonoma Coast, California '20
|
23
|
|
Matsuhisa, “Private Selection”, Pinot Noir, Sonoma Coast, California ‘21
|
24
|
Dessert Wine
|
Taylor Fladgate, 10 yrs Tawny, Portugal
|
GL 14
|
BTL 168
|
|
Jean Bourdy, Vin Jaune, Jura, France ‘15
|
GL 26
|
BTL 260
|
HOKUSETSU SAKE
Exclusively Imported for Nobu Worldwide
|
GINJO NIGORI
Full-bodied, cloudy with a dry finish |
|
|
Glass
|
16
|
|
Small
|
24
|
|
Masu
|
28
|
|
Large
|
48
|
|
Bottle 16 oz
|
64
|
|
~~~
|
|
|
JUNMAI
Medium-bodied with rich notes and a creamy finish
|
|
|
Glass
|
14
|
|
Small
|
22
|
|
Masu
|
26
|
|
Large
|
48
|
|
Bottle 60 oz
|
155
|
|
~~~
|
|
|
ONIKORISHI "DEVIL KILLER"
Light-bodied, crisp and dry with a spicy finish |
|
|
Glass
|
16
|
|
Small
|
24
|
|
Masu
|
28
|
|
Large
|
48
|
|
Bottle 60 oz
|
220
|
|
~~~
|
|
|
NOBU JUNMAI GINJO 71
Medium-bodied, fruit forward with a bright finish
|
|
|
Glass
|
20
|
|
Small
|
30
|
|
Masu
|
36
|
|
Large
|
58
|
|
Bottle 24 oz
|
118
|
|
~~~
|
|
|
DAIGINJO, "BLACK LABEL - THE ORIGINAL"
Medium-bodied, light and crisp with a nutty character |
|
|
Glass
|
21
|
|
Small
|
32
|
|
Masu
|
38
|
|
Large
|
64
|
|
Bottle 60 oz
|
318
|
|
~~~
|
|
|
NOBU JUNMAI DAIGINJO, "THE SAKE"
Medium-bodied, clean and complex with floral notes |
|
|
Glass
|
22
|
|
Masu
|
42
|
|
Bottle 10 oz
|
78
|
|
Bottle 16 oz
|
126
|
|
Bottle 50 oz
|
308
|
|
~~~
|
|
|
ONGAKUSHU KOSHU "MUSIC SAKE"
Aged to classical music, full-bodied and rich with earthy flavors
|
|
|
Glass
|
24
|
|
Small
|
36
|
|
Masu
|
42
|
|
Large
|
68
|
|
Bottle 60 oz
|
348
|
|
~~~
|
|
|
NOBU JUNMAI DAIGINJO TK40
Medium-bodied, delicate and creamy |
|
|
Glass
|
28
|
|
Masu
|
48
|
|
Bottle 10 oz
|
88
|
|
Bottle 16 oz
|
152
|
|
Bottle 50 oz
|
345
|
|
~~~
|
|
HOKUSETSU PREMIUM SAKE
|
DAIGINJO YK35
This premium sake is made from the best rice in the world, Yamada Nishiki. Each rice grain is polished to 35% of its original size, and is a full-bodied sake with delicate flavors of fresh citrus and melon. |
|
|
Glass
|
46
|
|
Small
|
68
|
|
Masu
|
77
|
|
Large
|
132
|
|
Bottle 24 oz
|
292
|
|
Bottle 60 oz
|
587
|
|
~~~
|
|
|
DAIGINJO YK35 ENSHINBUNRI
This sake is made from Yamada Nishiki polished to 35%. It is extracted with a centrifuge, creating a pure, elegant flavor. This is the evolution of modern sake at its finest. |
|
|
Glass
|
95
|
|
Small
|
140
|
|
Masu
|
165
|
|
Large
|
285
|
|
Bottle 24 oz
|
598
|
|
Bottle 60 oz
|
1198
|
JAPANESE BEER
|
Kirin Ichiban
|
8
|
|
Kirin Light
|
8
|
|
Sapporo
|
8
|
|
Asahi Draft
|
10
|
JAPANESE WHISKY
Single Malt
|
Nikka “Miyagiko”
|
34
|
|
Nikka “Yoichi”
|
34
|
|
Yamazaki “Distiller’s Reserve”
|
45
|
|
Akashi Single Malt
|
56
|
|
Komagatake Limited Edition 2018
|
62
|
|
Komagatake “Tsunuki Aging”
|
62
|
|
Komagatake Cask 2012 Cask #1453
|
68
|
|
Komagatake “Rindo”
|
75
|
|
Akashi Sherry Cask 5 yrs
|
78
|
|
Hakushu 12 yrs
|
80
|
|
Yamazaki 12 yrs
|
95
|
|
Komagatake “Yakushima Aging” 2021
|
110
|
|
Yamazaki 12 yrs - 100th Anniversary
|
120
|
JAPANESE WHISKY
Pure Malt
|
The Kurayoshi 12 yrs
|
20
|
|
Nikka “Taketsuru"
|
34
|
|
The Kurayoshi 18 yrs
|
74
|
|
Nikka “Taketsuru” 17 yrs
|
98
|
JAPANESE WHISKY
Blended
|
Iwai “Blue Label”
|
16
|
|
Suntory “Toki”
|
18
|
|
Akashi White Oak
|
18
|
|
Iwai “Tradition”
|
20
|
|
Iwai Tradition “Haru” Sakura Cask
|
28
|
|
Suntory “Ao” World Whisky
|
30
|
|
Ichiro's “Malt & Grain” World Whisky
|
42
|
|
Hibiki “Harmony”
|
45
|
|
Mars “The Lucky Cat - Choco”
|
60
|
|
Kurayoshi 18 yrs
|
74
|
|
Mars “Duo” Komagatake x Chichibu
|
126
|
|
Hibiki 21 yrs
|
250
|
JAPANESE WHISKY
Single Grain
|
Kikori
|
18
|
|
Nikka Coffey Grain
|
28
|
|
Nikka Coffey Malt
|
28
|
|
Ohishi “Tokubetsu Reserve”
|
58
|
|
Nikka “The Grain”
|
72
|
AMERICAN WHISKEY
Bourbon
|
Bulleit Bourbon, Kentucky
|
16
|
|
Maker's Mark, Kentucky
|
16
|
|
Woodford Reserve, Kentucky
|
16
|
|
Still Austin Bourbon, Austin
|
18
|
|
Legent, Kentucky
|
18
|
|
Michter's US 1 Small Batch Bourbon, Kentucky
|
18
|
|
Angel’s Envy, Kentucky
|
20
|
|
Balcones “Big Baby”, Waco
|
22
|
|
Blade & Bow, Kentucky
|
24
|
|
E.H. Taylor “Small Batch”
|
35
|
|
Booker’s, Kentucky
|
42
|
|
Blanton’s, Kentucky
|
45
|
|
William Larue Weller, Kentucky
|
60
|
|
George T. Stagg, Kentucky
|
65
|
|
Rip Van Winkle 10 yrs, Kentucky
|
150
|
|
Pappy Van Winkle 12 yrs, Kentucky
|
195
|
RYE
|
Bulleit Rye, Kentucky
|
16
|
|
Noble Oak Rye, Kentucky
|
18
|
|
Pendleton Rye, Canada
|
19
|
|
Michter's US 1 Small Batch Rye, Kentucky
|
20
|
|
WhistlePig “PIggyback”, Vermont
|
22
|
|
The WhistlePig 10 yrs, Vermont
|
34
|
|
Angel’s Envy Rye, Kentucky
|
38
|
|
Black Maple Hill, Kentucky
|
42
|
|
The WhistlePig “Old World” 12 yrs, Vermont
|
58
|
|
Thomas H. Handy, Kentucky
|
65
|
|
WhistlePig The Boss Hog V: The Spirit of Mauve, Vermont
|
130
|
|
WhistlePig The Boss Hog IV: The Black Prince, Vermont
|
155
|
WHISKIES
|
Crown Royal, Canada
|
15
|
|
Jameson, Ireland
|
15
|
|
Uncle Nearest 1884, Tennessee
|
20
|
SINGLE MALT SCOTCH
|
Jura 10 yrs, Isle of Jura
|
16
|
|
The Glenlivet 12 yrs, Speyside
|
18
|
|
Laphroaig 10 yrs, Islay
|
22
|
|
The Dalmore 12 yrs, Highland
|
26
|
|
The Balvenie 12 yrs “Double Wood”, Speyside
|
30
|
|
The Dalmore 15 yrs, Highland
|
32
|
|
The Macallan 12 yrs, Speyside
|
34
|
|
Oban 14 yrs, West Highland
|
35
|
|
Highland Park 15 yrs, Orkney Islands
|
36
|
|
The Balvenie 14 yrs “Caribbean Cask”, Speyside
|
38
|
|
Lagavulin 16 yrs, Islay
|
40
|
|
The Glenlivet 18 yrs, Speyside
|
56
|
|
The Dalmore “Cigar Malt”, Highland
|
68
|
|
The Macallan 18 yrs, Speyside
|
110
|
|
The Macallan 25 yrs, Speyside
|
556
|
BLENDED SCOTCH
|
Chivas 12 yrs
|
16
|
|
Johnnie Walker “Black Label”
|
16
|
|
Monkey Shoulder
|
17
|
|
Johnnie Walker “Blue Label”
|
56
|
WORLD MALTS
|
Balcones ‘Lineage’ Single Malt, Waco
|
18
|
|
Kavalan “Port Cask” Single Malt, Taiwan
|
85
|
AGAVE
|
Centinela “Classico”, Blanco
|
15
|
|
Centinela “Classico”, Reposado
|
16
|
|
Union “Uno” Mezcal, Espadin
|
16
|
|
Lalo, Blanco
|
17
|
|
Corralejo, Anejo
|
18
|
|
Akul Mezcal, Joven
|
20
|
|
Qui “Platinum” Extra Anejo
|
20
|
|
Don Julio, Blanco
|
20
|
|
Del Maguey “Vida” Mezcal, Espadin
|
22
|
|
Casamigos, Blanco
|
22
|
|
Lobos 1707 PX Mezcal, Espadin
|
25
|
|
Don Julio, Repsado
|
26
|
|
Akul Mezcal, Cirial
|
26
|
|
Casamigos, Reposado
|
28
|
|
Casamigos, Reposado Cristalino
|
29
|
|
Don Julio, Anejo
|
30
|
|
Casamigos, Anejo
|
32
|
|
Penta “Diamante”, Reposado Cristalino
|
36
|
|
Penta, Reposado
|
40
|
|
Cincoro, Reposado
|
42
|
|
Penta, Anejo
|
48
|
|
Lobos 1707, Extra Anejo
|
52
|
|
Clase Azul, Reposado
|
58
|
|
Don Julio 1942, Anejo
|
60
|
|
Casa Dragones “Mizunara”, Reposado
|
65
|
|
Casa Dragones, Anejo
|
75
|
|
Qui “Select” 7 yrs, Extra Anejo
|
80
|
|
Casa Dragones, Joven
|
112
|
|
Clase Azul “25th Anniversary”, Reposado 1oz
|
110
|
|
Clase Azul “Dia de Muertos 2022”, Anejo 1oz
|
175
|
|
NOBU RARE TEQUILA
2008 Reserve Extra Anejo
by QUI Tequila |
|
|
One Ounce
Two Ounces
|
45
90 |
|
NOBU RARE TEQUILA
1999 & 2008 Vintage Blend
by QUI Tequila |
|
|
One Ounce
Two Ounces
|
50
100 |
VODKA
|
Spring 44, Colorado
|
15
|
|
Tito’s, Austin
|
16
|
|
Belvedere, Poland
|
16
|
|
Chopin, Poland
|
16
|
|
Ketel One, Holland
|
16
|
|
Ciroc Mango, Pineapple, France
|
16
|
|
Belvedere, “Lake Bartezek” Poland
|
17
|
|
Grey Goose, France
|
18
|
JAPANESE SPIRITS
JAPANESE Vodka & Shochu
|
Iichiko “Silhouette” Shochu
|
15
|
|
Nishi “Hitotsubu no Mugi” Shochu
|
16
|
|
Suntory “Haku” Vodka
|
16
|
|
Nikka Coffey Vodka
|
19
|
JAPANESE SPIRITS
JAPANESE Gin
|
Suntory Roku
|
18
|
|
Nikka Coffey Gin
|
19
|
|
Matsui “The Hakuto - Premium”
|
20
|
|
Ki No Bi
|
24
|
|
Komasa “Mikan"
|
26
|
GIN
|
Still Austin Gin, Austin
|
15
|
|
Tanqueray, London Dry, Scotland
|
15
|
|
Bombay Sapphire, England
|
16
|
|
Avonak “Fifty9”, Houston
|
18
|
|
Hendrick’s, Scotland
|
18
|
|
Tanqueray 10, Scotland
|
18
|
|
Mezcal MG, Mezcal Gin, Mexico
|
22
|
|
Monkey 47, Schwarzwald Dry, Germany
|
28
|
JAPANESE Gin
|
Suntory Roku
|
16
|
|
Matsui Gin, The Hakuto
|
16
|
|
Ki No Bi
|
18
|
|
Ki No Tou
|
18
|
|
Komasa Sakurajima Komikan
|
18
|
RUM
|
Bacardi “Superior”, Puerto Rico
|
15
|
|
El Dorado 3 yrs, Guyana
|
15
|
|
Plantation, Pineapple, Caribbean
|
15
|
|
Wray & Nephew Overproof, Jamaica
|
15
|
|
Leblon, Cachaca, Brazil
|
15
|
|
Hamilton Pot Still Black Rum, Jamaica
|
15
|
|
Paranubes, White, Mexico
|
15
|
|
El Dorado 8 yrs, Guyana
|
16
|
|
Brugal 1888, Dominican Republic
|
18
|
|
Flor de Cana “Eco” 15 yrs, Nicaragua
|
18
|
|
Rhum Clement VSOP, Martinique
|
18
|
|
Rhum J.M VSOP, Martinique
|
20
|
|
Ron Zacapa 23, Solera Aged, Guatemala
|
22
|
|
Ron Zacapa XO, Solera Aged, Guatemala
|
28
|
COGNAC & PISCO
|
La Caravedo, Acholado, Pisco
|
15
|
|
Pierre Ferrand 1840
|
18
|
|
Branson “Phantom” VS
|
20
|
|
Caravedo, Mosto Verde, Pisco
|
20
|
|
Hennessy VS
|
20
|
|
Branson “Royal” VSOP
|
22
|
|
Branson “Grand Champagne” VSOP
|
24
|
|
Remy Martin VSOP
|
26
|
|
Martel XO
|
68
|
LOUIS XIII
|
Half Ounce
|
200
|
|
One Ounce
|
400
|
|
Two Ounces
|
800
|
AMARO
|
Amaro Montenegro, Bologna
|
15
|
|
Cynar, Lombardy
|
15
|
|
Fernet Branca, Milan
|
15
|
|
Pasubio, Dolomites
|
15
|
|
Averna, Sicily
|
16
|
|
Amaro Bonino, Friuli
|
18
|
LIQUEURS
|
Aperol, Italy
|
15
|
|
Bailey’s, Ireland
|
15
|
|
Campari, Italy
|
15
|
|
Caravella Orangcello, Italy
|
15
|
|
Caravella Limoncello, Italy
|
15
|
|
Chambord, France
|
15
|
|
Frangelico, Italy
|
15
|
|
Grand Marnier, France
|
15
|
|
Kahlua, Mexico
|
15
|
|
Licor 43, Spain
|
15
|
|
Mr. Black Coffee Liqueur, Australia
|
15
|
|
Nixta Licor de Elote, Mexico
|
15
|
|
Pernod Pastis, France
|
15
|
|
Sambuca, Italy
|
15
|
|
B&B, France
|
16
|
|
Benedictine, France
|
16
|
|
Amaretto di Saronno, Italy
|
16
|
|
Drambuie, Scotland
|
17
|
|
Green Chartreuse, France
|
21
|
|
Yellow Charteuse, France
|
21
|
NON-ALCOHOLIC NOBU COCKTAILS
|
LYCHEE PASSION
Passion Fruit, Pineapple & Lychee
|
10
|
|
YUZU STRAWBERRY CALPICO
Strawberry Calpico, Yuzu & Mint
|
10
|
|
YUZU PEAR LEMONADE
Pear, Yuzu, Vanilla Monkfruit Syrup & Soda Water
|
10
|
|
Lyre Liar
Lyre's Dark Cane Spirit, Pineapple, Strawberry Calpico &
Coconut Cream |
15
|
FRESH JUICE
|
Grapefruit
|
8
|
|
Orange
|
8
|
|
Pineapple
|
8
|
|
Lemonade
|
8
|
SOFT DRINKS & OTHERS
|
Coca-Cola, Mexico
|
8
|
|
Sprite, Mexico
|
8
|
|
Cock-N-Bull Ginger Beer
|
8
|
|
Red Bull
|
8
|
|
Topo Chico
|
8
|
WATER
|
Acqua Panna 750ml
|
10
|
|
San Pellegrino Sparkling 750ml
|
10
|
IKAATI TEA
Handcrafted Whole Tea Leaf
|
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
|
9
|
|
IMPERIAL EARL GRAY
Robust black tea with orange notes
|
8
|
|
BLACK ORCHID
Ylang ylang fragrance with mild notes of citrus
|
8
|
|
SOOTHE (Caffeine-Free)
Chamomile notes with spearmint notes
|
8
|
|
SOBACHA (Caffeine-Free)
Rich & malty with a nutty aroma
|
8
|
|
LEMONGRASS GINGER (Caffeine-Free)
Citrus notes with hibiscus and ginger
|
8
|
CHAMPAGNE & SPARKLING
|
BIN#100: Syltbar, "Il Concerto" Prosecco, Friuli, Italy nv
|
80
|
|
BIN#105: Nobu Champagne, Brut Grand Cru, Verzy, France nv
|
140
|
|
BIN#107: Lallier “R.018”, Brut, Ay, France nv
|
150
|
|
BIN#110: Louis Roederer, “Collection 244”, Brut, Reims, France nv
|
160
|
|
BIN#120: Veuve Cliquot “Yellow Label”, Brut, Reims, France nv
|
210
|
|
BIN#125: Ruinart, Blanc de Blancs, Brut, Reims, France nv
|
320
|
|
BIN#140: Dom Perignon, Brut, Epernay, France ‘13
|
790
|
|
BIN#145: Louis Roederer “Cristal", Brut, Reims, France ‘15
|
900
|
ROSE CHAMPAGNE & SPARKLING
|
BIN#150: Ruinart, Brut Rose, Reims, France nv
|
330
|
|
BIN#170: Dom Perignon, Brut Rose, Epernay, France '08
|
1300
|
WHITE WINE
Light, Crisp & Refreshing
|
BIN#200: Kelleri Terlan, Pinot Grigio, Sudtirol-Alto Adige, Italy ‘22
|
75
|
|
BIN#205: Crowded House, Sauvignon Blanc, Marlborough, New Zealand '22
|
80
|
|
BIN#210: Auntsfield, Sauvingon Blanc, Marlborough, New Zealand ‘22
|
90
|
|
BIN#213: Chateau Le Raz, Bergerac Sec, Bordeaux, France ‘22
|
95
|
|
BIN#215: Twomey, Sauvignon Blanc, Napa, California ‘22
|
100
|
|
BIN#220: Domaine Franck Millet, Sancerre, Loire Valley, France ’22
|
110
|
|
BIN#230: Cade, Sauvignon Blanc, Napa, California ‘22
|
130
|
|
BIN#240: Alphonse Mellot, Sancerre, Loire Valley, France ‘22
|
145
|
WHITE WINE
Spicy & Aromatic
|
BIN#250: Dr. Loosen, “Dr.L”, Riesling, Mosel, Germany ‘22
|
70
|
|
BIN#256: Penner-Ash, Hyland Vineyard Old Vine Riesling, McMinville, Oregon '17
|
78
|
|
BIN#260: Terras Gauda, Albarino, Rias Baixas, Spain ‘22
|
90
|
|
BIN#270: Domaine Specht, Riesling, Alsace ‘19
|
110
|
|
BIN#280: Domaine Weinback, Cuvee Colette, Riesling, Alsace ‘20
|
145
|
WHITE WINE
Rich & Full Bodied
|
BIN#300: Daou, Chardonnay, Paso Robles, California ‘21
|
75
|
|
BIN#307: Bezel by Cakebread, Chardonnay, California ‘19
|
87
|
|
BIN#310: Matsuhisa, Chardonnay, Sonoma Coast, California ‘22
|
95
|
|
BIN#315: Guillaume Vrignaud, Chablis, Burgundy, France ‘22
|
105
|
|
BIN#320: Penfold’s Bin 311, Chardonnay, Australia '19
|
118
|
|
BIN#325: Au Bon Climat, “Sanford & Benedict”, Chardonnay, Santa Ynez Valley, California ‘21
|
135
|
|
BIN#335: Patz & Hall, “Dutton Ranch”, Chardonnay, Russian River, California ‘18
|
160
|
|
BIN#340: Vincent et Sophie Morey, Saint-Aubin 1er Cru Les Charmois, France ‘21
|
174
|
|
BIN#343: Stonestreet, “Upper Barn Vineyard”, Chardonnay, Sonoma, California ‘19
|
188
|
|
BIN#344: Hugues Pavelot, Savigny-les-Beaune 1er Cru, Burgundy, France ‘20
|
196
|
|
BIN#348: Hyde de Villaine, “Hyde Vineyard”, Chardonnay, Carneros, Napa, California ‘19
|
210
|
|
BIN#352: Paul Hobbs, “Ross Station Estate”, Chardonnay, Russian River, ,California ‘13
|
234
|
|
BIN#355: Bouchard Pere & Fils, Chassagne-Montrachet, Burgundy, France ‘18
|
250
|
|
BIN#357: JP & Benoit Droin, Chablis Grand Cru, Valmur, Burgundy, France ‘20
|
256
|
|
BIN#360: Pahlmeyer, Chardonnay, Napa, California ‘21
|
275
|
|
BIN#370: Domaine Matrot, Puligny-Montrachet 1er Cru “Les Combettes”, France ‘21
|
500
|
ROSE WINE
|
BIN#380: Domaine Vigneret, Bandol, Cotes de Provence, France ‘21
|
80
|
|
BIN#390: Rumor, Cotes de Provence, France ‘22
|
90
|
RED WINE
Light & Medium Bodied
|
BIN#400: ROCO “The Stalker”, Pinot Noir, Oregon ‘21
|
115
|
|
BIN#405: Matsuhisa “Private Selection”, Pinot Noir, Sonoma Coast, California ‘21
|
120
|
|
BIN#410: Argyle, Pinot Noir, Willamette Valley, Oregon ‘21
|
130
|
|
BIN#425: Twomey, Pinot Noir, Anderson Valley, California ‘21
|
175
|
|
BIN#435: Simon Bize & Fils, Savigny-les-Beaune Premier Cru, Burgundy, France ‘19
|
268
|
|
BIN#445: Dmn. Tortochot, Charmes-Chambertin Grand Cru, Burgundy, France ‘18
|
580
|
RED WINE
Robust & Spicy
|
BIN#450: Bodega Catena Zapata, Vista Flores Malbec, Mendoza, Argentina ‘20
|
70
|
|
BIN#460: Bodegas Alto Moncayo “Veraton”, Garnacha, Aragon, Spain ‘18
|
100
|
|
BIN#470: Orin Swift Machete, Petite Syrah Blend, California ‘20
|
175
|
|
BIN#472: M. Chapoutier “La Bernardine”, Chateauneuf-du-Pape, Rhone, France ‘20
|
180
|
|
BIN#475: Penfold’s Bin 389, Cabernet Shiraz, Australia ‘20
|
205
|
|
BIN#478: Cakebread, Merlot, Napa Valley, California ‘19
|
220
|
|
BIN#480: Francois Martenont, Nuits-St.-Georges, Burgundy, France ‘19
|
245
|
|
BIN#490: Bouchard Pere et Fils, Nuits-St.-Georges, Burgundy, France ‘19
|
390
|
RED WINE
Rich & Full Bodied
|
BIN#500: Chateau Lassegue, Saint-Emilion Grand Cru, France ‘20
|
100
|
|
BIN#505: Matsuhisa “Private Selection”, Cabernet Sauvignon, Sonoma Coast, California ‘20
|
115
|
|
BIN#507: Campo di Sasso, Insoglio, Tuscany, Italy ‘21
|
120
|
|
BIN#510: Stonestreet, Cabernet Sauvignon, Alexander Valley, California ‘18
|
130
|
|
BIN#515: Chateau Mayre, Margaux, Bordeaux, France ‘17
|
160
|
|
BIN#517: Orin Swift “Palermo”, Cabernet Sauvignon, Napa Valley, California ‘21
|
175
|
|
BIN#520: Frank Family Vineyard, Cabernet Sauvignon, Napa Valley, California ‘19
|
190
|
|
BIN#523: Stout Family, Cabernet Sauvignon, Napa Valley, California ‘17
|
220
|
|
BIN#525: Mt. Brave, Cabernet Sauvignon, Napa Valley, California ‘18
|
224
|
|
BIN#530: Caymus, Cabernet Sauvignon, Napa Valley, California ‘21
|
256
|
|
BIN#540: Clos Beauregard, Pomerol, Bordeaux, France ‘18
|
290
|
|
BIN#542: Cade, Cabernet Sauvignon, Howell Mountain, Napa Valley, California ‘19
|
320
|
|
BIN#546: Crown Point, Cabernet Sauvignon, Happy Canyon, California ‘14
|
347
|
|
BIN#550: Darioush, Cabernet Sauvignon, Napa Valley, California ‘21
|
375
|
|
BIN#554: Overture by Opus One, Red Blend, Napa Valley, California nv
|
415
|
|
BIN#557: PlumpJack, Cabernet Sauvignon, Napa Valley, California ‘19
|
440
|
|
BIN#560: Pulido-Walker, Panek Vineyard, Cabernet Sauvignon, Napa Valley, California ‘16
|
456
|
|
BIN#565: Quintessa, Rutherford, California ‘19
|
575
|
|
BIN#570: Pahlmeyer, Cabernet Blend, Napa Valley, California ‘19
|
625
|
|
BIN#575: Chateau Cos d’Estournel, Bordeaux, France ‘20
|
750
|
|
BIN#580: Opus One, Napa Valley, California ‘19
|
950
|
|
BIN#590: Chateau la Mission Haut-Brion, Bordeaux, France ‘11
|
1350
|
|
BIN#595: Chateau Margaux, Premier Grand Cru, Bordeaux, France ‘11
|
2100
|
TANOSHI MENU
Available Daily from 5-7pm in the Bar & Lounge
Shuko "Snacks"
|
Edamame
|
7
|
|
Spicy Edamame
|
9
|
|
Shishito Peppers
|
9
|
|
Crispy Okra with Butter Ponzu
|
9
|
Cold Bites
|
Yellowtail Jalapeno
|
16
|
|
Salmon Tataki Karashi su Miso
|
16
|
|
Tuna Crispy Onion
|
16
|
|
Tai Dry Miso
|
16
|
|
Crispy Rice Spicy Tuna
|
16
|
Hot Bites
|
Braised Beef Tacos (2pcs)
|
12
|
|
Salt and Pepper Squid
|
12
|
|
Umami Chicken Karaage
|
12
|
|
Black Cod Butter Lettuce
|
14
|
|
Seabass Amazu Ponzu
|
14
|
SUSHI MAKI
|
Spicy Tuna Roll
|
11
|
|
Salmon Avocado Roll
|
11
|
|
Yellowtail Jalapeno Roll
|
11
|
|
Eel Cucumber Roll
|
14
|
COCKTAILS
$14 each
|
Pink Panther
Gin, Aperol, Grapefruit, Coconut, Lemon
|
|
Cold Shoulder
Scotch, Ancho Reyes, Hojicha, Sodachi, Lemon
|
|
Market Margarita
Tequila, Pineapple, Serrano, Lime
|
WINE BY THE GLASS
$9 each
|
House White
|
|
House Rose
|
|
House Red
|
|
House Sparkling
|
SPIRITS
$10 each
|
Avonak 59 Gin
|
|
Spring 44 Vodka
|
|
Rittenhouse Rye
|
|
Bacardi Rum
|
BEER
|
Sapporo
|
6
|
|
Asahi Draft
|
8
|
SAKE
|
Small Hokusetsu Junmai (Hot or Cold)
|
14
|
NOTE
* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
