Valentine's Day Omakase 2025
$200 per guest
ZENSAI
Bluefin Tuna Millefeuille and Caviar
|
SASHIMI TASTING
Salmon Yuzu Pepper Salsa and Ponzu
Kanpachi Tataki Karashi su Miso King Crab Gazpacho |
CHEF’S SUSHI SELECTION
Hamachi Jalapeno, Yuzu Soy
Bluefin Otoro Fresh Wasabi, Nikiri Soy Unagi Cup Tai Matsuhisa Style Fluke Dry Miso |
CHILEAN SEABASS
Umeboshi Gel, Mirin Furikake, Yuzu Beurre Blanc
|
GRILLED JAPANESE A5 WAGYU
Chard, King Trumpet, Shaved Seasonal Truffle, Calamansi Soy Jus
|
DESSERT
WINE BLACK FOREST
Chocolate Pate a Bombe, Wine Semifreddo, Chocolate Crunch, Vanilla Ice Cream, Sugar Glass |
Note
*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or
unpasteurized milk may increase your risk of foodborne illness.
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
|
Salt and Pepper Squid
|
18
|
Black Cod Butter Lettuce (2pc)
|
18
|
NOBU COLD DISHES
Bluefin Toro Tartare with Caviar
|
49
|
Nobu Oysters with Nobu Salsas (3pc)
|
18
|
Uni or Oyster Shooter
|
18
|
Crispy Rice Spicy Tuna
|
32
|
Yellowtail Jalapeno
|
32
|
Tiradito
|
33
|
Whitefish with Dry Miso
|
32
|
Tuna Tataki Tosazu
|
32
|
New Style Sashimi Salmon or Whitefish
|
32
|
Seared Salmon with Karashi Su Miso
|
32
|
Toro Carpaccio Truffle
|
65
|
Seafood Ceviche
|
29
|
Tuna Sashimi Salad with Matsuhisa Dressing
|
36
|
Field Greens Matsuhisa Dressing
|
17
|
Spinach Salad with Dry Miso
|
22
|
Salmon Arugula Salad with Truffle-Yuzu Dressing
|
38
|
NOBU HOT DISHES
Black Cod Miso
|
46
|
Glacier 51 Chilean Sea Bass Nori Yuzu Butter
|
56
|
Salmon with Cauliflower Jalapeno
|
48
|
Rock Shrimp Tempura Creamy Spicy or Butter Ponzu
|
32
|
Shrimp Spicy Garlic or Wasabi Pepper
|
38
|
Shrimp and Lobster Spicy Lemon
|
58
|
Lobster Tempura Truffle Amazu Ponzu
|
39
|
King Crab Tempura Amazu Ponzu
|
55
|
Wagyu Dumplings
|
40
|
Beef Tenderloin Toban Yaki
|
49
|
Lamp Chop Rosemary Miso (2pc)
|
44
|
Local Wagyu Ribeye Yuzu-Truffle Butter
|
85
|
Parmesan Truffle Rice
|
38
|
Miso Soup
|
6
|
YAKIMONO
Choice of Teriyaki, Anticucho, or Wasabi Pepper Sauce
|
|
Beef Tenderloin
|
49
|
Chicken
|
37
|
Salmon
|
48
|
Lamb Chop (per piece)
|
22
|
KUSHIYAKI
Choice of Teriyaki or Anticucho
|
|
Chicken (2pc)
|
15
|
Wagyu (2pc)
|
20
|
NOBU TACOS
price per piece
2 piece minimum
2 piece minimum
Tuna Dry Miso
|
8
|
Lobster Wasabi Aioli
|
12
|
Crispy Fish
|
11
|
Wagyu Mustard Miso
|
19
|
Caviar Nori Taco
|
28
|
VEGETABLES
Crispy Rice Avocado
|
23
|
Vegetables Spicy Garlic
|
29
|
Nasu Den Miso
|
18
|
Seasonal Shojin Tempura (7pcs)
|
21
|
Crispy Baby Potatoes Aji Amarillo
|
17
|
Cauliflower Jalapeno
|
24
|
OMAKASE
Signature Omakase (per person)
|
150
|
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 or Steak
|
4 oz minimum
|
NIGIRI & SASHIMI
price per piece
Tuna
|
7
|
O-Toro
|
16
|
Salmon
|
7
|
Salmon Belly
|
8
|
Yellowtail
|
7
|
Yellowtail Belly
|
7
|
Kanpachi
|
7
|
Fluke
|
7
|
Tai
|
10
|
Kinmedai
|
10
|
Shrimp
|
6
|
Amaebi
|
9
|
Scallop
|
6
|
Snow Crab
|
9
|
Sea Urchin
|
15
|
Japanese Fresh Water Eel
|
9
|
Tamago
|
5
|
Salmon Egg
|
8
|
Japanese Wagyu Nigiri
|
20
|
Avocado
|
4
|
Inari
|
5
|
Kaiware
|
4
|
Grilled Shiitake
|
5
|
Fresh Wasabi (2g)
|
7
|
SUSHI MAKI
Hand
|
Cut
|
|
---|---|---|
Tuna
|
12
|
13
|
Spicy Tuna
|
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
|
Eel & Cucumber
|
18
|
19
|
Vegetable
|
10
|
12
|
Avocado Cucumber
|
7
|
8
|
Goma Miso Vegetable
|
8
|
~
|
Tiradito Roll
|
~
|
21
|
Baked Snow Crab with Soy Paper
|
24
|
25
|
House Special
|
~
|
23
|
Soft Shell Crab
|
~
|
21
|
New Style Salmon Roll
|
~
|
32
|
Lobster Roll
|
~
|
39
|
King Crab Tempura Roll
|
~
|
52
|
DESSERTS
NOBU BAKED ALASKA
Orange Sponge Cake, Raspberry Citrus Jam,
Raspberry Gelato, Chocolate Crumble |
21
|
KUROMITSU CRISP
Caramelized Pears, Japanese Black Sugar Sauce,
Buckwheat Oat Streusel, Sour Cream Gelato |
17
|
BENTO BOX
Valrhona Dark Chocolate Fondant & Imperial Matcha Gelato
|
17
|
ALMOND MISO CHEESECAKE
Cheesecake Mousse, Almond Miso Shortbread,
Strawberry Truffle Jam, Strawberry Sorbet |
17
|
CHOKOREETO
Blonde Chocolate Creme, Chocolate Sponge, Chocolate Mousse,
Almond Meringue, Coconut Fluid Gel, Banana Gelato |
16
|
WHISKY CAPPUCCINO
Cardamom Cream, Toasted Cinnamon Crunch, Espresso Gelato, Whisky Foam
|
15
|
MOCHI ICE CREAM
Seasonal Selection (3pcs)
|
14
|
HOUSE-MADE GELATO OR SORBET
Seasonal Selection (3 scoops)
|
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
|
45
|
Two Ounces
|
90
|
RARE BLEND EXTRA ANEJO
One Ounce
|
50
|
Two Ounces
|
100
|
NOBURITA
Nobu Tequila, Grand Marnier Centenaire, Lime, Agave & Maldon Sea Salt served over a Nobu Ice Cube
|
65
|
NOBU SPECIALTY COCKTAILS
GRAND CORDON
Winner of the Nationwide Nobu Cocktail Competition
Dana Kai Reilly Gober from Nobu Scottsdale
Dana Kai Reilly Gober from Nobu Scottsdale
DEW & FLAME
Flor de Cana 12 yrs Rum, Honeydew Shiso Syrup, Yuzu Juice, Lemon Juice, & Honeydew Shiso Foam
|
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
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 “Miyagikyo”
|
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
|
Yamazaki 18 yrs
|
295
|
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
|
Nikka “From the Barrel”
|
32
|
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
|
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
|
18
|
Still Austin Bourbon, Austin
|
18
|
Basil Hayden, Kentucky
|
18
|
Legent, Kentucky
|
18
|
Michter's US 1 Small Batch Bourbon, Kentucky
|
18
|
Penelope “4 Grain” Bourbon, Kentucky
|
18
|
Angel’s Envy, Kentucky
|
20
|
Balcones “Big Baby”, Waco
|
22
|
Blade & Bow, Kentucky
|
24
|
Eagle Rare, Single Barrel 10yr, Kentucky
|
26
|
Penelope “Rose Cask” Finish, Kentucky
|
28
|
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
|
Michter's US 1 Small Batch Rye, Kentucky
|
20
|
WhistlePig “PIggyback”, Vermont
|
22
|
Penelope “Toasted Rye” Finish, Kentucky
|
22
|
Angel’s Envy Rye, Kentucky
|
38
|
Black Maple Hill, Kentucky
|
42
|
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
|
TEQUILA & MEZCAL
NOBU RARE TEQUILA
2008 RESERVE EXTRA ANEJO
By QUI Tequila
One Ounce
|
45
|
Two Ounces
|
90
|
RARE BLEND EXTRA ANEJO
One Ounce
|
50
|
Two Ounces
|
100
|
Centinela “Classico”, Blanco
|
15
|
Centinela “Classico”, Reposado
|
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
|
Don Julio, Repsado
|
26
|
Akul Mezcal, Cirial
|
26
|
Casamigos, Reposado
|
28
|
Casamigos, Reposado Cristalino
|
29
|
Don Julio, Anejo
|
30
|
Casamigos, Anejo
|
32
|
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
|
VODKA
Spring 44, Colorado
|
15
|
Meili, Montana
|
16
|
Tito’s, Austin
|
16
|
Belvedere, Poland
|
16
|
Chopin, Poland
|
16
|
Ketel One, Holland
|
16
|
Ciroc Mango, Pineapple, France
|
16
|
Grey Goose, France
|
18
|
JAPANESE SPIRITS
JAPANESE Vodka & Shochu
Iichiko “Silhouette” Shochu
|
15
|
Suntory “Haku” Vodka
|
16
|
Nikka Coffey Vodka
|
19
|
JAPANESE SPIRITS
JAPANESE Gin
Suntory Roku
|
18
|
Nikka Coffey Gin
|
19
|
Ki No Bi
|
24
|
Komasa “Mikan"
|
26
|
GIN
Still Austin Gin, Austin
|
15
|
Tanqueray, London Dry, Scotland
|
15
|
Greenhouse Peppered, Texas
|
16
|
Bombay Sapphire, England
|
16
|
Avonak “Fifty9”, Houston
|
18
|
Hendrick’s, Scotland
|
18
|
Tanqueray 10, Scotland
|
18
|
Monkey 47, Schwarzwald Dry, Germany
|
28
|
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
|
Flor de Cana 12 yrs, Nicaragua
|
18
|
Rhum Clement VSOP, Martinique
|
18
|
Flor de Cana “Eco” 15 yrs, Nicaragua
|
20
|
Rhum J.M VSOP, Martinique
|
20
|
Ron Zacapa 23, Solera Aged, Guatemala
|
22
|
Ron Zacapa XO, Solera Aged, Guatemala
|
42
|
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 Nonino, 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
|
Grand Marnier Centenaire, France
|
65
|
NON-ALCOHOLIC NOBU COCKTAILS
LYCHEE PASSION
Passion Fruit, Pineapple & Lychee
|
10
|
YUZU STRAWBERRY CALPICO
Strawberry Calpico, Yuzu & Mint
|
10
|
COCO SHISO
Coconut Water, Yuzu, Agave Nectar & Shiso
|
12
|
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
|
Coke Zero Sugar
|
8
|
Cock-N-Bull Ginger Beer
|
8
|
Red Bull, Red Bull Sugar Free
|
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#121: Bruno Paillard, Dosage Zero, Brut Nature, Reims, France nv
|
260
|
BIN#125: Ruinart, Blanc de Blancs, Brut, Reims, France nv
|
320
|
BIN#130: Krug, Grand Cuvee 171st Edition, Brut, Reims, France nv
|
550
|
BIN#140: Dom Perignon, Brut, Epernay, France ‘15
|
790
|
BIN#145: Louis Roederer “Cristal", Brut, Reims, France ‘15
|
900
|
ROSE CHAMPAGNE & SPARKLING
BIN#149: Guy Larmandier, Brut Rose, Vertus 1er Cru, France nv
|
200
|
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: Kellerei Terlan, Pinot Grigio, Sudtirol-Alto Adige, Italy ‘22
|
75
|
BIN#202: Lion, Pinot Grigio, Fruili-Venezia Guilia, Itali ‘23
|
80
|
BIN#205: Crowded House, Sauvignon Blanc, Marlborough, New Zealand '22
|
80
|
BIN#210: Auntsfield, Sauvignon Blanc, Marlborough, New Zealand ‘22
|
90
|
BIN#213: Chateau Le Raz, Semilion-Sauvignon Blanc, Bergerac Sec, Bergerac, France ‘22
|
95
|
BIN#215: Twomey, Sauvignon Blanc, Napa, California ‘22
|
100
|
BIN#220: Domaine Franck Millet, Sancerre, Loire Valley, France ’22
|
110
|
BIN#223: Guillaume Vrignaud, Petit Chablis, Burgundy, France ‘22
|
105
|
BIN#230: Cade, Sauvignon Blanc, Napa, California ‘22
|
130
|
WHITE WINE
Spicy & Aromatic
BIN#250: Dr. Loosen, “Dr. L”, Riesling, Mosel, Germany ‘22
|
70
|
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#307: Bezel by Cakebread, Chardonnay, California ‘19
|
87
|
BIN#310: Matsuhisa, Chardonnay, Sonoma Coast, California ‘22
|
95
|
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, Burgundy, France ‘21
|
174
|
BIN#343: Stonestreet, “Upper Barn Vineyard”, Chardonnay, Sonoma, California ‘19
|
188
|
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#360: Pahlmeyer, Chardonnay, Napa, California ‘21
|
275
|
BIN#370: Domaine Matrot, Puligny-Montrachet 1er Cru “Les Combettes”, Burgundy, France ‘21
|
500
|
ROSE WINE
BIN#390: Rumor, Cotes de Provence, France ‘22
|
90
|
BIN#380: Chateaux Pradeaux, Bandol, France ’23
|
100
|
RED WINE
Light & Medium Bodied
BIN#400: ROCO “The Stalker”, Pinot Noir, Willamette Valley, 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#415: Donnachadh Family Wines, Pinot Noir, Sta Rita Hills California ‘23
|
125
|
BIN#425: Twomey, Pinot Noir, Anderson Valley, California ‘21
|
175
|
BIN#430: Whitcraft Winery, “La Rinconada” Pinot Noir, Sta. Rita Hills, California ‘22
|
215
|
BIN#435: Francois Martenont, Nuits-St-Georges, Burgundy, France ‘19
|
245
|
BIN#440: Bouchard Pere et Fils, Nuits-St-Georges, Burgundy, France ‘19
|
390
|
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, Campo de Borja, Spain ‘18
|
100
|
BIN#462: De Forville, Vigneto Loreto, Barbaresco, Piedmont, Italy ‘20
|
135
|
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#473: Chateau Gaby, Canon-Fronsac, Bordeaux, France ‘14
|
200
|
BIN#475: Penfold’s Bin 389, Cabernet Shiraz, Coonawarra, Australia ‘20
|
205
|
BIN#478: Cakebread, Merlot, Napa Valley, California ‘19
|
220
|
RED WINE
Rich & Full Bodied
BIN#500: Chateau Bichon Gassignols, La Grande Reserve, Graves, France ‘20
|
90
|
BIN#502: Chateau Lassegue, Saint-Emilion Grand Cru, France ‘20
|
100
|
BIN#505: Matsuhisa “Private Selection”, Cabernet Sauvignon, Sonoma Coast, California ‘20
|
115
|
BIN#507: Tenuta di Biberon, Insoglio, Tuscany, Italy ‘21
|
120
|
BIN#512: Chateau Saint-Saturnin, Medoc, Bordeaux, France ‘09
|
145
|
BIN#515: Chateau Meyre, 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 ‘21
|
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#670: Pahlmeyer, Cabernet Blend, Napa Valley, California ‘21
|
625
|
BIN#575: Chateau Cos d’Estournel, 2eme, St. Estephe, Bordeaux, France ‘20
|
750
|
BIN#580: Opus One, Napa Valley, California ‘19
|
950
|
BIN#588: Verite “La Joie”, Cabernet Sauvignon, Sonoma County, California ‘14
|
1095
|
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 Karashi Su Miso
|
16
|
Tuna Crispy Onion
|
16
|
Crispy Rice Spicy Tuna
|
16
|
Tai Dry Miso
|
16
|
Hot Bites
Takumi Wagyu Bao Slider (1pc)
|
16
|
Salt and Pepper Squid
|
16
|
Umami Chicken Karaage (4pc)
|
16
|
Black Cod Butter Lettuce (2pc)
|
16
|
SUSHI MAKI
Spicy Tuna Roll
|
11
|
Salmon Avocado Roll
|
11
|
Yellowtail Jalapeno Roll
|
11
|
Eel Cucumber Roll
|
14
|
COCKTAILS
TEXAS SUN
Four Roses Bourbon, Orangecello, Yuzu & Orange
|
13
|
PERSEPHONE
Centinela Blanco Tequila, St. Germain Elderflower Liqueur, Lemon, Hibiscus Tea & Agave Nectar
|
13
|
NEW MOON
Flor de Cana 4 Yrs Rum, Giffard Pamplemousse, Lime, Umeboshi Shrub & Angostura Bitters
|
13
|
NORTHSIDE
Still Austin Gin, St. Germain Elderflower Liqueur, Lemon, Hazelnut Syrup & Sudachi
|
13
|
WINE BY THE GLASS
House Red
|
9
|
House White
|
9
|
House Rose
|
9
|
House Sparkling
|
9
|
SPIRITS
Featured Vodka
|
10
|
Featured Gin
|
10
|
Featured Rum
|
10
|
Featured Whiskey
|
10
|
BEER
Asahi Draft
|
8
|
Sapporo
|
6
|
SAKE
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.