Nobu Los Angeles

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Steamed young soybeans served warm and tossed with fine sea salt.

Classic Japanese soup made with umami-rich dashi broth, silken tofu, and fresh green scallions.

Delicate clear dashi broth featuring an assortment of tender seasonal mushrooms.

Blistered shishito peppers grilled to perfection and tossed in sweet Den Miso sauce with toasted sesame seeds.

Rich dashi broth spiked with chili garlic, loaded with fresh shrimp, scallop, sea bass, salmon, squid, and mushrooms.

Thinly sliced Japanese A5 Wagyu lightly seared with sizzling sesame and olive oil, garlic, ginger, and yuzu soy.

Succulent King Salmon sashimi accented with fresh wasabi salsa and tangy ponzu sauce.

Crisp gem lettuce salad tossed with dry miso, savory parmesan, aji panca creme, and sweet candied pecans.

Citrus-marinated fresh lobster ceviche neatly arranged in crisp butter lettuce cups.

A refreshing medley of salmon, octopus, whitefish, squid, shrimp, quinoa, and vegetables in zest ceviche sauce.

Thinly sliced blanched octopus dressed in yuzu lemon juice, Peruvian chili paste, soy salt, and fresh cilantro.

Salmon sashimi bathed in yuzu juice and olive oil, garnished with dry miso crunch, garlic chips, and chives.

Seared Scottish salmon resting in sweet Japanese karashi su mustard miso sauce.

Thin salmon slices infused with garlic, ginger, chives, and lightly seared in hot olive and sesame oil with yuzu soy.

Seared salmon sashimi tossed in spicy cilantro dressing and garnished with paper-thin vegetables and micro greens.

Nobu-style minced salmon tartare with onions, garlic, and wasabi soy sauce, crowned with premium caviar.

Four varieties of fresh seaweeds tossed in a light, refreshing soy-vinegar vinaigrette.

Japanese red snapper sashimi dressed in yuzu truffle sauce, minced black truffle, dry miso, and crispy artichokes.

Whitefish sashimi seasoned with yuzu, lemon juice, Peruvian rocoto chili, and soy salt.

Rich toro sashimi served with spicy sweet mustard miso sauce and topped with dark caviar.

Fatty tuna tartare finely minced with onion and garlic in wasabi soy sauce, crowned with caviar.

Seared tuna tataki served over mixed organic greens with signature onion-soy Matsuhisa dressing.

Lightly seared tuna sashimi drenched in tosazu sauce, garnished with sliced garlic, ginger, and scallions.

Thinly sliced whitefish sashimi drizzled with yuzu juice and olive oil, finished with savory dry miso.

Whitefish sashimi flash-seared with hot sesame and olive oil, garlic, ginger, chives, and yuzu soy sauce.

Thin yellowtail sashimi served with fresh jalapeño slices, cilantro, and bright yuzu soy sauce.

Nobu-style minced yellowtail tartare with garlic and onion in wasabi soy, topped with caviar.

Crisp cucumber slices marinated in sweet amazu rice vinegar sauce, topped with toasted sesame seeds.

Albacore sashimi accented with black truffle, dry miso crumble, crispy artichoke fragments, and yuzu truffle dressing.

Tender baby spinach tossed in yuzu olive oil, aged parmesan, diced red bell peppers, and crunchy yuba flakes.

Spicy tuna tartare served over golden crisped rice blocks for a contrasting warm-and-cool crunch.

Six pan-crisped rice blocks paired with smooth, herbaceous shiso guacamole.

Assorted organic field greens served with signature Matsuhisa soy-onion dressing and delicate cucumber ribbon garnish.

Shaved hearts of palm tossed in a fiery red and green jalapeño dressing with freshly cracked black pepper.

Baby spinach salad in yuzu olive oil with dry miso, parmesan, red bell pepper, crisp yuba, and four grilled shrimp.

Crispy rock shrimp tempura tossed in creamy spicy sauce or butter ponzu over mixed field greens.

Juicy prime ribeye steak drizzled with rich truffle butter and topped with crispy fried onion rings.

Tender Japanese eggplant broiled with sweet and spicy Den Miso glaze, sprinkled with sesame seeds.

Sweet snow crab meat baked in a rich creamy spicy sauce, topped with tobiko and chopped scallions.

Grilled Jidori chicken skewers with spicy Peruvian anticucho sauce, shishito pepper, and fresh guacamole.

Nobu's iconic Alaskan black cod marinated in sweet den miso glaze and broiled to buttery perfection.

Bite-sized sweet miso black cod served on crisp butter lettuce cups, finished with crunchy phyllo shreds.

Six ounces of tender beef tenderloin cooked on a hot ceramic plate with yuzu soy, onions, asparagus, and mushrooms.

Oven-roasted cauliflower tossed with jalapeño dressing, fresh cilantro, and tangy jalapeño salsa.

Grilled 6oz prime ribeye steak cooked to order and served with your choice of signature sauce.

Seasonal fresh vegetables sautéed with your choice of aromatic light garlic or spicy garlic glaze.

Half lobster tail and jumbo shrimp sautéed in spicy lemon dressing with seasonal mushrooms over lettuce.

Pan-seared Glacier 51 Chilean sea bass flavored with yuzu, dry miso, crispy garlic chips, negi, and asparagus.

Squid cut into pasta-like ribbons, wok-sautéed in light garlic sauce with shiitake, asparagus, and shichimi.

Six ounces of pan-seared prime beef tenderloin cooked to perfection with choice of specialty sauce.

Pan-sautéed sea scallops served with garlic and seasonal vegetables in spicy garlic or wasabi pepper sauce.

Sautéed tiger shrimp with asparagus and shiitake mushrooms, tossed in spicy garlic or wasabi pepper sauce.

Crispy tofu tempura cooked toban-yaki style with yuzu soy, butter sauce, and sautéed wild mushrooms.

Char-grilled Jidori chicken leg glazed in sweet teriyaki sauce, accompanied by shishito pepper and guacamole.

Deconstructed taco box containing fresh lobster meat, specialty sauces, and 10 mini wonton taco shells.

DIY taco box complete with fresh tuna sashimi tartare, house sauces, and 10 crispy taco shells.

Premium taco box featuring rich grilled Wagyu beef, signature sauces, and 10 crisp taco shells.

Fresh tuna sashimi in mini crispy wonton taco shells topped with tomatillo salsa and wasabi aioli.

Sautéed lobster chunks served in crisp wonton taco shells with tomatillo salsa and creamy wasabi aioli.

Seared Wagyu beef served in crispy wonton taco shells with spicy cilantro sauce and aji amarillo aioli.

Crispy nori shell tacos filled with tartare and topped with a luxurious dollop of caviar.

Fresh, high-grade raw salmon served per piece as sushi or sashimi.

Rich, marbled bluefin tuna belly served per piece as sushi or sashimi.

Buttery Japanese yellowtail hamachi served per piece as sushi or sashimi.

Lean, vibrant red maguro tuna served per piece as sushi or sashimi.

Glistening salmon ikura roe served gunkan-style with nori.

Grilled sweet freshwater eel brushed with savory unagi glaze.

Sweet, tender raw sea scallop served per piece as sushi or sashimi.

Sweet Alaskan snow crab meat served as sushi or sashimi.

Fresh Japanese red snapper tai served per piece as sushi or sashimi.

Sweet layered Japanese egg omelet served per piece over rice.

Capelin roe fish eggs served gunkan style wrapped in crisp nori.

Delicate white fluke hirame served per piece as sushi or sashimi.

Tender, sweet squid (ika) served per piece as sushi or sashimi.

Crispy shrimp tempura roll with asparagus, sesame seeds, and creamy spicy mayo sauce.

Fresh tuna roll blended with scallions and signature creamy spicy sauce.

Sweet snow crab baked in creamy spicy sauce, wrapped in delicate soy paper.

Classic roll stuffed with fresh salmon, creamy avocado slices, and sesame seeds.

Vegan sushi roll stuffed with creamy fresh avocado slices and toasted sesame seeds.

Real snow crab meat, crisp cucumber, avocado, and toasted sesame seeds inside out.

Tender sea scallops rolled with masago capelin roe and creamy spicy mayonnaise.

Luxury roll with tuna, salmon, yellowtail, whitefish, snow crab, avocado, and masago in daikon wrap.

Yellowtail, spicy jalapeño slice, fresh cilantro, and yuzu soy wrapped into a cut roll.

Crispy soft shell crab tempura with avocado, smelt egg, scallions, wrapped in daikon radish and nori.

Asparagus, scallions, shiso leaf, avocado, cucumber, okra, and yamagobo in thin daikon wrap.

Freshwater eel and crisp cucumber wrapped in rice and nori, drizzled with sweet eel glaze.

Fresh tuna, crisp green asparagus, and smooth avocado sauce wrapped in a cut roll.

Rich fatty bluefin tuna belly combined with finely chopped green scallions in a small maki roll.

Traditional simple hosomaki roll filled with fresh raw red tuna wrapped in dark nori seaweed.

Crispy smoked salmon skin, cucumber, avocado, shiso leaf, yamagobo, and sesame seeds.

Snow crab baked in spicy creamy sauce, hand-rolled in crisp warm soy paper cone.

Steamed fluffy premium white short-grain rice.

Seasoned Japanese short-grain rice tossed with sweet rice vinegar.

Portion of freshly sliced pickled pink sushi ginger.

Single piece of pan-crisped rice block.

Three pieces of assorted sweet mochi ice cream in chef's selection of flavors.

Twelve ounces of decadent artisanal house-made gelato in seasonal Japanese flavors.

Twelve ounces of refreshing house-made fruit sorbet in daily selected flavors.

Sweet and savory thick soy-based glaze for sushi rolls and grilled fish.

Nobu's iconic creamy chili garlic mayo sauce.

Authentic spicy Peruvian red pepper paste.

Citrusy and savory blend of soy sauce and tangy yuzu juice.