Marinated black cod with sweet miso glaze.

Black Cod Miso

Finely chopped tuna with avocado and spicy sesame soy dressing.

Tuna Tartare

Pat Cobe

A refreshing cocktail with lychee and vodka.

Lychee Martini

Wagyu Beef Steak

Warm chocolate cake with a molten center.

Chocolate Fondant

Edamame

NOBU NOBU

A house-roasted tea served with a trio of nigiri.

Houjicha Tea

Nobu offers a selection of tea cocktails for sober curious guests.

Tea Cocktails

The most coveted Japanese tea, served in an espresso cup, accompanied by Hoji Cha Financier.

Premium Matcha

A house-roasted tea that complements sushi without overpowering its flavor.

Houjicha

A buttery hot green tea paired with Seabass Yuzo Miso.

Tamaryokucha

A refreshing mocktail made with matcha powder, cucumber-mint simple syrup, and sparkling water.

Matcha Mocktail

A tea blend of Sencha, roasted brown rice, and stone-milled matcha powder, served elegantly.

Cold Brew Genmai

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In a medium bowl, whisk together the white miso, mirin, sake, granulated sugar, soy sauce, grated ginger, and grated garlic until smooth and the sugar begins to dissolve. Taste: mixture should be sweet-savory; adjust sugar or mirin by 1 teaspoon if needed.

Make marinade

Scoop out roughly 1/3 to 1/2 cup of the miso mixture and reserve in a small saucepan — this portion will be reduced into a glossy glaze used for broiling/finishing. Cover and refrigerate the larger remaining marinade for marinating the fish.

Portion glaze

Place the reserved 1/3–1/2 cup miso mixture into a small saucepan over low-medium heat. Cook, stirring constantly, until it thickens slightly and becomes glossy, about 6–8 minutes. Remove from heat and cool. Keep warm or refrigerate briefly; it will thicken more as it cools.

Reduce reserved glaze

Pat the black cod fillets dry with paper towels. Place fillets in a shallow dish or resealable bag and spread the larger portion of the miso marinade over each fillet (skin side can be left uncoated). Cover and refrigerate for at least 12 hours and up to 48 hours. For best texture and flavor, 24–48 hours is recommended.

Marinate the fish

When ready to cook, remove fillets from refrigerator and let sit 20–30 minutes at room temperature. Preheat the broiler (or oven set to high with broil) and position rack 6–8 inches from heat source. Line a baking sheet with foil and lightly oil the foil or brush fish skin with 1 tsp neutral oil to prevent sticking.

Prepare for cooking

Using a paper towel, gently wipe off excess miso from the fish surface until a thin, even coating remains — too much on the surface can burn under high heat. Reserve any marinade that did not touch raw fish for additional glazing if desired (do not reuse marinade that contacted raw fish unless boiled).

Wipe off excess marinade

Broiler method (recommended): Place fillets skin-side down on prepared sheet and broil 6–10 minutes, watching closely; fish should puff slightly, color to a deep golden brown, and flake easily with a fork. Timing depends on thickness (thicker fillets may take up to 10–12 minutes). Pan-sear/finish method: Heat an ovenproof skillet over medium-high, add 1 tsp oil, skin-side down sear 3–4 minutes until skin is crisp, then transfer to preheated 425°F (220°C) oven for 6–8 minutes until fish is cooked and surface caramelized.

Broil or pan-sear

During the last 1–2 minutes of cooking or immediately after removing from oven/broiler, brush the reduced miso glaze evenly over the top of each fillet. If broiling, you can return to broiler for 30–60 seconds to slightly caramelize the glaze — watch carefully to avoid burning.

Glaze and caramelize

Let the fish rest 2–3 minutes. Transfer to plates, garnish with sliced scallions and toasted sesame seeds if using, and serve with lemon or lime wedges on the side.

Rest and finish

white (shiro) miso

mirin

sake

granulated sugar

soy sauce

fresh ginger, grated

garlic, finely grated or minced

black cod (sablefish) fillets, skin on, about 6–7 oz (170–200 g) each

neutral oil (vegetable or grapeseed) for brushing

scallions, thinly sliced

toasted sesame seeds (optional)

lemon or lime wedges (optional)

Tuna Tartare Recipe Nobu: Fresh & Flavorful

Using a sharp knife, finely chop the sushi-grade tuna into small cubes, about 1/4-inch in size. Place the chopped tuna in a medium mixing bowl.

Prepare the Tuna

Halve the ripe avocado, remove the pit, and scoop the flesh into a separate bowl. Mash it slightly with a fork, but leave some chunks for texture.

Prepare the Avocado

To the bowl with chopped tuna, add the sesame oil, soy sauce, sriracha, lime juice, and a pinch of salt and black pepper. Mix gently until all ingredients are combined.

Add Seasonings

Finely chop the green onions and fold them into the tuna mixture. Adjust seasoning with more salt or pepper if desired.

Chop Green Onions

In serving bowls or on plates, place a generous scoop of the mashed avocado, then top it with the tuna mixture. Sprinkle sesame seeds on top for garnish.

Assemble the Dish

Fresh Sushi-grade Tuna

Ripe Avocado

Green Onions

Sesame Oil

Soy Sauce

Sriracha

Lime Juice

Sesame Seeds

Salt

Black Pepper

In a large bowl, combine olive oil, minced garlic, lemon juice, chopped rosemary, salt, and black pepper. Mix well and add the chicken breasts. Ensure that the chicken is well-coated with the marinade. Cover and refrigerate for at least 30 minutes.

Marinating the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Grilling the Chicken

While the chicken is grilling, wash the asparagus and cherry tomatoes. Trim the ends of the asparagus and place them in a bowl with the cherry tomatoes. Drizzle with balsamic vinegar and a pinch of salt and pepper. Toss to coat.

Preparing Asparagus and Cherry Tomatoes

In the last 5 minutes of grilling the chicken, add the asparagus and cherry tomatoes to the grill. Cook until the asparagus is tender and the tomatoes are slightly charred.

Grilling the Vegetables

Once everything is cooked, remove the chicken and vegetables from the grill. Let the chicken rest for a few minutes before slicing. Serve the grilled chicken alongside the asparagus and cherry tomatoes on a large platter.

Plating the Dish

Chicken Breast

Olive Oil

Garlic

Lemon Juice

Fresh Rosemary

Asparagus

Cherry Tomatoes

Balsamic Vinegar

If using fresh lychee, peel the fruit and remove the pit. If using canned lychee, drain the syrup and set aside.

Prepare the Ingredients

In a cocktail shaker, combine the peeled fresh lychee or drained canned lychee, vodka, lychee liqueur, lime juice, and simple syrup.

Mix the Cocktail

Add ice cubes to the shaker. Seal the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake

Strain the mixture into a chilled martini glass. You can use a fine mesh strainer to ensure a smooth pour.

Strain and Serve

Garnish with a whole lychee placed on the rim of the glass or floating in the drink.

Garnish

Lychee fruit (fresh or canned)

Vodka

Lychee liqueur

Lime juice

Simple syrup

Ice cubes

Lychee for garnish

Remove the Wagyu beef steak from the refrigerator and let it come to room temperature for about 30 minutes. This allows for even cooking.

Prepare the Steak

Rub the steaks with olive oil, ensuring they are evenly coated. Sprinkle sea salt and black pepper generously on both sides of the steak. Add chopped garlic cloves and rosemary on top of the steaks for extra flavor.

Season the Steak

Preheat your grill to high heat (around 450°F to 500°F). Make sure the grill grates are clean and oiled to prevent sticking.

Preheat the Grill

Place the seasoned Wagyu steaks on the grill. Grill for 4-5 minutes on one side for medium-rare, then flip and grill for another 3-4 minutes on the other side. Adjust time based on your preferred doneness.

Grill the Steak

Once grilled to your liking, remove the steaks from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute within the meat, ensuring a juicy steak.

Rest the Steak

Slice the steaks against the grain and serve with your favorite sides. Enjoy the rich flavor of the Wagyu beef!

Serve

Sea Salt

Garlic Cloves

Preheat your oven to 200°C (390°F). This will ensure that the oven is hot enough to create the molten center.

Preheat the Oven

Generously butter four ramekins and dust them with flour, tapping out any excess. This will help the fondants release easily after baking.

Grease Ramekins

In a heatproof bowl, combine the dark chocolate and unsalted butter. Place this bowl over a pot of simmering water (double boiler method) and stir until completely melted and smooth. Remove from heat and allow to cool slightly.

Melt Chocolate and Butter

In a separate mixing bowl, whisk together the granulated sugar and eggs until the mixture is light and fluffy, about 2-3 minutes.

Mix Sugar and Eggs

Gently fold the melted chocolate and butter mixture into the egg and sugar mixture. Be careful not to deflate the mixture.

Combine Mixtures

Sift in the all-purpose flour, vanilla extract, and salt. Fold gently until just combined, ensuring there are no lumps.

Add Dry Ingredients

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Pour into Ramekins

Place the ramekins in the preheated oven and bake for 12-14 minutes, or until the edges are firm but the center is still soft and jiggly.

Bake

Remove the ramekins from the oven and let them cool for 1-2 minutes. This will make it easier to unmold them.

Cool Slightly

Run a knife around the edge of each ramekin to loosen the fondant, then carefully invert onto a plate. Serve immediately, optionally dusted with powdered sugar and accompanied by vanilla ice cream or fresh berries.

Dark chocolate (70% cocoa)

Unsalted butter

Granulated sugar

Eggs

All-purpose flour

Vanilla extract

If using frozen edamame, remove it from the freezer and allow it to sit at room temperature for about 10 minutes to slightly thaw.

Prepare the Edamame

In a large pot, add 4 cups of water and bring it to a rolling boil over high heat.

Bring Water to a Boil

Once the water is boiling, carefully add the 2 cups of edamame to the pot. Ensure the edamame is fully submerged in the boiling water.

Add Edamame

Let the edamame boil for 3-5 minutes. If using fresh edamame, boil for about 3 minutes; for frozen, boil for about 5 minutes. The edamame should be bright green and tender but still firm.

Steam the Edamame

After boiling, drain the edamame using a colander. While still warm, sprinkle the 1 teaspoon of sea salt over the edamame and toss gently to coat.

Drain and Season

Transfer the salted edamame to a serving bowl. Serve warm, allowing guests to pop the beans out of their pods with their fingers.

Edamame (fresh or frozen)

Water

Sea salt

Using a very sharp knife, slice the fresh tuna, salmon, and yellowtail into thin sashimi pieces, approximately 0.5 cm thick. Keep the slices uniform for a beautiful presentation.

Slice the Fish

On a chilled plate, arrange the sashimi slices in a decorative manner. You can create a fan shape or simply lay them in rows, mixing different types of fish for color contrast.

Arrange the Sashimi

In a small bowl, combine soy sauce, yuzu juice, and wasabi. Stir well until the wasabi is fully dissolved into the sauce. Taste and adjust the wasabi to your preference.

Mix the Sauce Ingredients

Sprinkle microgreens over the arranged sashimi. Add the thinly sliced radish for crunch and color. Finally, sprinkle sesame seeds on top for an added nutty flavor.

Add Garnishes

Fresh Tuna

Fresh Salmon

Fresh Yellowtail

Yuzu Juice

Wasabi

Microgreens

Radish, thinly sliced

In a dry skillet over medium heat, add the Houjicha tea leaves. Stir constantly for about 5-7 minutes until the leaves are fragrant and have taken on a darker color. Remove from heat and let cool.

Roast the Houjicha Tea Leaves

In a teapot, bring 500 ml of water to a boil. Once boiling, add the roasted Houjicha tea leaves. Cover and let steep for 5 minutes. Strain the tea into cups.

Brew the Tea

Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to your rice cooker's instructions or in a pot with 1.2 cups of water until tender. Once cooked, let it cool slightly.

Prepare the Sushi Rice

In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice with a wooden spoon. Set aside to cool.

Season the Rice

Once the rice is at room temperature, wet your hands with water to prevent sticking. Take a small amount of rice and shape it into an oval with your hands. Repeat until you have formed several pieces.

Form the Nigiri

Slice the fresh fish into thin pieces. Place a slice of fish on top of each rice oval. Optionally, dab a small amount of wasabi between the rice and the fish.