NOBU COLD DISHES
|
Toro Tartare with Caviar
|
68
|
|
Salmon or Yellowtail Tartare with Caviar
|
58
|
|
Yellowtail Jalapeño
|
42
|
|
Tiradito
|
42
|
|
White Fish Dry Miso
|
42
|
|
Salmon Karashisu Miso
|
45
|
|
New Style Sashimi Salmon or White Fish
|
42
|
|
Crispy Rice with Spicy Tuna
|
38
|
|
Tuna Tataki with Tosazu
|
36
|
|
Field Greens Salad with Matsuhisa Dressing
|
18
|
|
Sashimi Salad with Matsuhisa Dressing
|
42
|
|
Lobster Salad with Spicy Lemon Dressing
|
48
|
|
Baby Spinach Salad Dry Miso
|
29
|
|
Baby Spinach Salad Dry Miso with Lobster or Shrimp
|
48
|
NOBU HOT DISHES
|
Black Cod Miso
|
59
|
|
Black Cod Butter Lettuce
|
33
|
|
Rock Shrimp Tempura with Creamy Spicy, Jalapeno or Ponzu
|
40
|
|
Chilean Sea Bass with Red Jalapeno Miso
|
68
|
|
Grilled Sea Bass with Yuzu Kosho
|
56
|
|
Grilled Salmon with Ginger Garlic Yakiktori
|
43
|
|
Pan Fried Scallops with yuzu Truffle (2pcs)
|
40
|
|
Grilled Jumbo Shrimp with Yuzu Kosho
|
46
|
|
Prime Beef Tenderloin with Spicy Soy Reduction 8oz
|
85
|
|
Prime Beef Tenderloin Toban Yaki 5oz
|
45
|
|
Dry Aged Prime Rib Eye with Anticucho 14 oz
|
167
|
|
Lobster Tempura Tamari Honey
|
98
|
|
King Crab Tempura Amazu Ponzu
|
48
|
|
A5 Wagyu Dumplings Spicy Ponzu (4pcs)
|
46
|
|
Grilled Lamb Rack with Hacho Miso (2pcs)
|
70
|
|
Spring Chicken Shiro Miso
|
49
|
|
Miso Parmesan Rice with Truffle
|
41
|
|
Japanese A5 Wagyu 2oz
|
100
|
|
Japanese A5 Wagyu 4oz
|
200
|
VEGETABLE
|
Courgette Tataki
|
21
|
|
Vegetable Hand Roll Sesame Miso Sauce
|
11
|
|
New Style Tofu
|
24
|
|
Warm Mushroom Salad
|
32
|
|
Crispy Rice with Avocado
|
28
|
|
Roasted Cauliflower Jalapeño
|
29
|
|
Tender Stem Broccoli
|
28
|
|
Grilled Asparagus Dry Miso
|
28
|
|
Eggplant Yuzu Miso
|
22
|
|
Vegetables Spicy Garlic
|
32
|
|
Tofu Steak Anticucho or Ginger Garlic Yakitori
|
28
|
KUSHIYAKI
|
Salmon
|
28
|
|
Beef
|
36
|
|
Scallops
|
36
|
SHUKO
|
Edamame
|
12
|
|
Spicy Edamame
|
15
|
|
Shishito Peppers
|
22
|
|
Chicken Wings
|
31
|
NOBU TACOS
|
White Fish (1pc)
|
14
|
|
Salmon (1pc)
|
13
|
|
Vegetarian (1pc)
|
11
|
|
Nori Caviar (1pc)
|
42
|
|
Wagyu (4pcs)
|
81
|
TEMPURA
|
Shrimp
|
29
|
|
Asparagus
|
11
|
|
Broccoli
|
10
|
|
Zucchini
|
9
|
|
Squash
|
16
|
|
Shiitake Mushroom
|
10
|
|
Avocado
|
12
|
|
Carrot
|
10
|
|
Shojin - Vegetable Selection (7pcs)
|
38
|
SOUP AND RICE
|
Miso Soup
|
13
|
|
Spicy Seafood Soup
|
20
|
|
Steamed Rice
|
11
|
NIGIRI & SASHIMI
|
Tuna
|
13
|
|
Toro
|
20
|
|
O-Toro
|
27
|
|
Salmon
|
13
|
|
Salmon Belly
|
14
|
|
Yellowtail
|
13
|
|
Japanese Red Snapper
|
14
|
|
Golden Eye Snapper
|
15
|
|
Mackerel
|
14
|
|
Shrimp
|
11
|
|
Sweet Shrimp
|
15
|
|
Jumbo Shrimp
|
17
|
|
Sea Bass
|
13
|
|
King Crab
|
25
|
|
Scallop
|
18
|
|
Smelt Eggs
|
9
|
|
Salmon Eggs
|
16
|
|
Sea Urchin
|
30
|
|
Japanese Eel
|
16
|
|
Japanese Egg Omelette
|
10
|
|
Wagyu Nigiri (2pcs)
|
40
|
SUSHI MAKI
|
Hand
|
Cut
|
|
|---|---|---|
|
Tuna
|
20
|
21
|
|
Spicy Tuna
|
21
|
22
|
|
Toro & Scallion
|
28
|
29
|
|
Yellowtail & Scallion
|
21
|
22
|
|
Spicy Salmon
|
21
|
22
|
|
Salmon & Avocado
|
22
|
23
|
|
Yellowtail & Jalapeño
|
22
|
23
|
|
Baked King Crab
|
35
|
36
|
|
Shrimp Tempura
|
21
|
23
|
|
California
|
35
|
36
|
|
Salmon Skin
|
|
21
|
|
Softshell Crab
|
|
40
|
|
House Special
|
|
33
|
|
Scallop & Smelt Egg
|
21
|
22
|
|
Eel & Cucumber
|
23
|
24
|
|
Vegetable
|
19
|
20
|
|
Avocado
|
12
|
13
|
|
Kappa
|
12
|
13
|
DESSERT
|
Passion Fruit Baked Alaska
|
26
|
|
Miso Caramel Ice Cream Bonbon
|
22
|
|
Soba Cha Brownie
|
22
|
|
Buttermilk Donuts
|
22
|
|
Whisky Cappuccino
|
18
|
|
Choclate Bento Box
|
22
|
|
House Made Gelato
|
6
|
|
House Made Sorbert
|
6
|
|
Mochi Ice Cream
|
7
|
NOTE
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
Nobu Tacos
|
White Fish
|
14
|
|
Salmon
|
13
|
|
Nori Caviar
|
42
|
|
Wagyu (4pcs)
|
81
|
|
Vegetable
|
11
|
Nobu Cold Dishes
|
Toro Tartare with Caviar
|
68
|
|
Yellowtail Jalapeño
|
42
|
|
Crispy Rice with Spicy Tuna
|
38
|
|
Crispy Rice with Avocado
|
28
|
|
Lobster Salad with Spicy Lemon Dressing
|
48
|
|
Baby Spinach Salad Dry Miso
|
28
|
Nobu Hot Dishes
|
Black Cod Butter Lettuce (4pcs)
|
33
|
|
Rock Shrimp Tempura with Jalapeño Dressing, Ponzu or Creamy Spicy Sauce
|
40
|
|
Lobster Tempura Tamari Honey
|
98
|
|
King Crab Amazu Ponzu
|
48
|
|
A5 Wagyu Dumplings Spicy Ponzu (4pcs)
|
46
|
|
Tender Stem Broccoli
|
28
|
|
Grilled Asparagus
|
28
|
|
Eggplant Yuzu Miso
|
22
|
Kushiyaki
|
Salmon
|
28
|
|
Beef
|
36
|
|
Scallops
|
36
|
Sushi Maki
|
Hand
|
Cut
|
|
|---|---|---|
|
Spicy Tuna
|
21
|
22
|
|
Salmon Avocado
|
22
|
23
|
|
Baked King Crab
|
35
|
36
|
|
Shrimp Tempura
|
21
|
23
|
|
California
|
35
|
36
|
|
Vegetable
|
19
|
20
|
Dessert
|
Miso Caramel Ice Cream Bonbon
|
22
|
|
Soba Cha Brownie
|
22
|
|
Buttermilk Donuts
|
22
|
|
Whisky Cappuccino
|
18
|
|
Choclate Bento Box
|
22
|
|
House Made Gelato
|
6
|
|
House Made Sorbert
|
6
|
|
Mochi Ice Cream
|
7
|
NOTE
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
ZENSAI
|
Nori Rice Cracker, Topped with Tamarind Ceviche
|
SASHIMI TASTING
|
Slow Cook Lobster with Red Chili Dressing and Avocado Salsa
|
|
Yellowtail Jalapeño
|
|
Seabass Amazu Ponzu with Pickled Cucumber
|
CHEF’S SUSHI SELECTION
|
O-toro with Caviar
|
|
Kinmedai Matuhisa Style
|
|
Botanebi Wasabi Salsa
|
|
Aburi King Salmon Truffle Aioli
|
|
Wagyu Tataki Momoji Ponzu
|
ATLANTIC COD WITH CAVIAR
|
Butter Poached Cod, Caramelized Carrot Puree, Yuzu Dashi Beurre Blanc
|
|
Tartelette with Caramelized Heirloom Carrots, Dry Miso
|
DRY AGED DUCK
|
Bincho Grilled Breast, Duck Leg Lollipop, Fermented Pear Puree, Duck Jus with Unagi Sauce
|
PRE DESSERT
|
Raspberry Lips
|
DESSERT
|
Cheesecake Mousse, Olive Oil Cake, Yuzu Coulis, Vanilla Citrus Anglaise
|
$300 per person
|
Price in CAD and does not include tax or gratuity. Menu items are subject to change. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
|
