Menu

For centuries, Japanese fisherman of the Tsugaru Strait have known July to January is the best time to catch Bluefin Tuna as schools of the predatory fish migrate to the rough, cold waters in search of squid.

Guided by tradition and sustainable practices, Chef Nobu sources fish from around the world—from the abalone and mussels prized by Chumash Indians off the Central California coast to the Yellowtail of Miyazaki Prefecture in Japan.

Our selections reflect the seasonal rhythms of the sea and field. The freshest seafood is not merely that which as been caught recently, but that which is harvested according to the cycles of the natural world.

$160 (six-course dinner)

Experience a classic six-course omakase sushi dinner prepared by Chef Nobu.

TSUKIDASHI
Chef Nobu will start your experience with ae-mono, nuta, shiro-ae and gomae—an assortment of traditional items that are a play on various sauces and seasonings presented with vegetables, fish and tofu.

WAN MONO
Traditional Japanese soup prepared with seasonal ingredients.

SASHIMI
(3-4 pcs)

Chef Nobu will present a seasonal assortment of freshly-sliced raw fish inspired by various traditional Japanese regional favorites including those of his home in Kansai.

IPPIN MONO
A selection of tempura arrangements, simmered and grilled fish, alongside an assortment of vinegar-based vegetable condiments such as daikon, cucumber, citrus and ginger used as traditional Japanese accompaniments.

NIGIRI, MAKIMONO OR TEMAKI
(11 pcs)

In Japanese, Nigiri means to squeeze or hold—in preparing traditional sushi—to shape sushi with rice in the hand. Chef Nobu prepares an assortment of sushi on rice, temaki and makimono (rolls) in the traditional style.

DESSERT
Seasonal offering

WINE & SAKE PAIRING
(optional addition)

Experience Chef Nobu's selection of sake and wine pairings curated to accompany each course.

*Omakase is prepared chef's-choice based on market and seasonable availability of tuna, salmon, yellowtail, eel, shrimp, salmon roe, mussels, tamago and other ingredients.

**Please inform us at the time of your reservation if you have allergies or dietary restrictions so that we can prepare your selections accordingly. We offer vegetarian and vegan options upon request.

$120 (four-course dinner)

Four-course omakase sushi dinner prepared by Chef Nobu.

SASHIMI
(3 pcs)

Chef Nobu will present a seasonal assortment of freshly-sliced raw fish.

IPPIN MONO
Choice of grilled fish or tempura, alongside an assortment of vinegar-based vegetable condiments such as daikon, cucumber, citrus and ginger used as traditional Japanese accompaniments.

NIGIRI, MAKIMONO OR TEMAKI
(9 pcs)

Chef Nobu prepares an assortment of sushi on rice with temaki and makimono (rolls).

WAN MONO
Soup

WINE & SAKE PAIRING
(optional addition)

Experience Chef Nobu's selection of sake and wine pairings curated to accompany each course.

*Omakase is prepared chef's-choice based on market and seasonable availability of tuna, salmon, yellowtail, eel, shrimp, salmon roe, mussels, tamago and other ingredients.

**Please inform us at the time of your reservation if you have allergies or dietary restrictions so that we can prepare your selections accordingly. We offer vegetarian and vegan options upon request.

$80 (three-course dinner)

Three-course omakase sushi selection prepared by Chef Nobu. Perfect small-plate selection to accompany drinks.

SASHIMI
(3 pcs)

Chef Nobu will present a seasonal assortment of freshly-sliced raw fish.

NIGIRI OR CHIRASHI
Choose 4 pcs chef’s choice nigiri + handroll or makimono
Or 4 pcs chirashi

WAN MONO
Soup

*Omakase is prepared chef's-choice based on market and seasonable availability of tuna, salmon, yellowtail, eel, shrimp, salmon roe, mussels, tamago and other ingredients.

**Please inform us at the time of your reservation if you have allergies or dietary restrictions so that we can prepare your selections accordingly. We offer vegetarian and vegan options upon request.

Chef Nobu's take on traditional Japanese dishes, à la carte offerings and traditional desserts by Taeko Kidera.

Wan Mono
(traditional Japanese soups prepared with seasonal ingredients from international and local purveyors)

Tempura

Yakizakana

Chawamushi
(steamed egg custard)

Yellow tail jaw

Salmon jaw

Tai no Arani

Matsutake flight
(a vegan selection of seasonal Japanese mushrooms grilled, steamed and mushroom sushi)

Maze-gohan
(steamed rice lightly seasoned with seasonal vegetables from international and local purveyors)

Dessert
(seasonal offering)

Green Tea Matcha Ice Cream
Created in collaboration with Clementine's Naughty & Nice Creamery and Big Heart Tea.

Specialty menu items vary based on seasonal availability. Please enquire about our current selection.

Explore our curated selection of artisan Japanese whiskeys, sake and shochu. We offer a regularly updated assortment of natural wines. Order off our menu or enquire about reserve offerings.

Japanese Whiskey

Hibiki Harmony
Suntory
Osaka, Japan

Fuji
Kirin
Mt. Fuji Distillery

Enquire about our rotating list of select reserve artisan whiskeys.

Shochu

Kuro Kirishima
Kyushu, Japan

Shiro Kirishima
Miyazaki, Japan

Sake

Kikusui Nigori
Niigata, Japan

Dassai 39
Asahi Shuzo
Yamaguchi, Japan

Kikusui Junmai Ginjyo
Niigata, Japan

Beer

Stillwater
Artisanal Ales
Extra Dry Sake Style Saison Ale
Grand Mound, WA

Sapporo
Premium Lager
Hokkaido, Japan
12oz

Sapporo Reserve
Malt Lager
Hokkaido, Japan
22oz

Urban Chestnut
Zwickel Bavarian Lager
Saint Louis, USA

Natural Wine

Côtes de Gascogne 2020
Mary Taylor Wines
Gascogny, SW France
White

Malvasia Bianca 2021
Birichino
White

Bianco 2021
Ciello
Orange

Rosé 2021
Queen of Sierra

Castilla y León 2020
Mary Taylor Wines
Red

Langhe Rosso 2021
Luigi Giordano
Red

Prosecco "FLORA" N.V.
Col di Luna
Sparkling

Cocktails

We offer a rotating selection of craft cocktails and classic mixed drinks.

Manhattan

Moscow Mule

Martini

Gin & Tonic

Vodka Tonic

Highball

We partner with local purveyors Sump Coffee and Big Heart Tea. Our house sodas are crafted with all-natural ingredients based on traditional Japanese flavor and aroma profiles.

Sump Coffee
Ethiopia Reko
(hot or cold brew)

Big Heart Tea
Green Tea Matcha
(hot or cold brew)

Mountain Valley
Sparkling Water

Mountain Valley
Spring Water (still)

Tonic
Club Soda
Bitter Lemon Tonic
Grapefruit Soda

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