S and P ketchup.
Sliced with radish and soy.
1 piece. Served with scallion ginger bonito and soy.
7-9 pieces marinated fried chicken nuggets.
Seasonal.
Assorted Japanese pickles.
Tofu scallion seaweed.
Tofu scallion seaweed.
Mix-green oshinko dressed with Japanese chili oil and garlic soy.
Salt pepper and butter.
1 piece Japanese sour plum.
Diced with citrus soy.
3 skewers grilled.
2 pieces.
Lightly fried.
Marinate with sake and miso.
Cucumbers thinly sliced with fresh seaweed mixed with a citrus soy dressing.
Fermented soybean with scallions pickles radish cabbage seaweed and sesame seed citrus soy dressing.
Butter sake and soy.
Shrimp batter and fried.
Fermented soy beans with soy and mustard.
Marinated and grilled.
5 pieces.
Batter and fried vegetables.
2 pc fried tofu with garnishes and spice.
Mackerel simmer in miso-ginger.
2 pieces fried, vegetarian.
A mixture of seaweed with sour plum radish dressing on the side.
4 pieces.
Avocado asparagus feta cheese.
Radish seaweed pickles vegetables dressed in citrus soy.
Non-gmo, white rice.
Romaine mixed vegetables with sesame miso ginger dressing.
Fried shrimp with 5 pieces mix vegetables with soy ginger dip sauce.
Avocado asparagus fried chicken.
3 pieces. Sliced eel.
Soy-bean boiled and salted.
Egg & scallion.
Limited. Flour noodles with carrot potato onion beef chicken and pork.
Chilled buckwheat noodles with 3 pieces of shrimp and 4 pieces of vegetables tempura.
Flour noodle soup with scallions seaweed sliced shitake and fish cake.
Beef noodle soup, thinly sliced beef scallion shitake cabbage and tenkatsu flakes.
Garnished with 3 pieces shrimp and 4 pieces vegetables.
Pan-fried noodles with mixed vegetables topped with dry seaweed and pickled radish on the side.
Buckwheat noodle soup with scallions seaweed sliced shitake and fish cake.
Chilled noodles with a sweet soy dip garnished with scallion and fresh ginger.
Chashu scallion naruto seaweed bamboo. Pick your soup miso, soy, pork.
Sliced eel seasoned with a delicately prepared eel sauce.
6 oz. fried pork loin, simmered in a broth with onions and egg topped with dry seaweed.
Sliced chuck-meat sauteed onion, scallion, mushroom. Topped with sesame seed, teriyaki.
Shrimp scallop salmon oyster.
3 pieces shrimp and 5 pieces vegetables fried and sauced with a delicate blended soy mix.
Yellowtail sashimi bed of rice with garnishes.
3 oz. fish with assorted vegetables.
Red snapper sashimi bed of rice with garnishes.
Salmon roe and sea urchin with garnishes.
6 oz. sliced chicken simmered in a broth with onions and cooked egg; topped with seaweed.
Salmon and roe sashimi, bed of rice with garnishes.
Traveler seasoned sashimi bed of rice with garnishes.
Sliced chicken breast with vegetables.
Vegetarian. Burdock shitake lotus.
Tuna sashimi bed of rice with garnishes.
Scallop shrimp crab-stick oyster simmered with onions and egg topped with dry seaweed.
Vegetarian. Assorted vegetables sauteed and seasoned with a garlic lemon soy glaze.
6 oz. sauteed chicken slices with mushroom onion sesame seed & teriyaki sauce.
A variety of bite size sashimi assorted vegetables on seasoned rice.
Deep fried soft-shell crab mix veggies with citrus spice soy dip on the side.
10-14 oz. Fillet with spicy citrus ponzu sauce on the side.
3 scallops, 3 salmon and 3 shrimp sauteed in lemon-butter sauce with assorted garnishes.
8 oz. Sliced flank steak sauteed with variety of julienned vegetables seasoned in ginger soy sauce.
10 oz.
10 oz. Saute mushroom onions scallion celery pepper in a lemon ginger teriyaki sauce.
Hot tangy teriyaki flavored squid saute with mixed julienned vegetables.
6-8 pieces scallops sauteed in lemon-butter sauce, with assorted garnishes.
10 oz.
6-8 pieces. Served with tonkatsu sauce on the side.
10 oz. Deep fried pork loin with tonkatsu sauce on the side.
10 oz. Sliced chicken sauteed with variety of julienned vegetables seasoned in ginger soy sauce.
Vegetarian. Tofu boiled with nappa-cabbage kelp scallion carrot onion asparagus yam-noodle shitake with spicy citrus soy dip.
Thinly sliced beef-chuck, yam noodle vegetables cooked in a delicate sukiyaki broth.
Salmon scallop shrimp fish cake with nappa-cabbage assorted vegetables yam noodle in a traditional soy kelp broth.
5-6 pieces fillets with fried asparagus mushroom onion served with spicy citrus soy dip.
Nobu special. Advanced order.
Chef choice: 2 pieces sashimi, 3 pieces nigiri, 1 asparagus roll.
Limited. Green tea custard, strawberry custard, peach custard, mango custard, coffee jello, citrus fruit jello, mizu yokan.
Green apple, tangerine, pink grapefruit, cherry, red bean paste. All topped with condense milk.
Sweet red bean paste made into a dense block.
Green tea, red bean-azuki, vanilla, sorbet, baskin-robbin, topped with whip cream.
Ice cream and mochi, shaved ice, fruit syrup, azuki paste, condensed milk, assorted fresh fruits, whip cream. Est. time 15 minutes.
Mix fruits and ice cream.
Seasonal.