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.
RESERVATIONS ARE currently unavailable. We will open limited seating for soft openings in early October.
Omakase
Six Courses
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 (4-5 pcs)
Chef Nobu will present a seasonal assortment of freshly-sliced raw fish inspired by various traditional Japanese regional favorites including 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 (10 pcs) & MAKIMONO (2 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 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.
IPPIN-MONO
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
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.
Alcohol
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
Fuji Single Grain Whiskey
Enquire about our rotating list of select reserve artisan whiskeys.
Shochu
Kaikozu
Shiro Kirishima
Sake
Kikusui - Nigori
Kubota
Hidaka-mi
Hakkaisan
Dassai 39
Dassai 45
Beer
Stillwater Artisanal Extra Dry
(brewed with sake rice)
Kirin
Sapporo
Asahi
Zwickel Urban Chestnut
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
Non-Alcohol
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)
FeverTree
Tonic, Club Soda, Ginger Beer
House Sparkling
Hibiscus Cherry Soda
House Sparkling
Citrus Soda
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