NOBU > Concise Menu Item Descriptions > Flashcards

Concise Menu Item Descriptions Flashcards

(70 cards)

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1
Q

Tartare

A

Tartare served in wasabi soy, topped with scallions and ossetra caviar.
Komomo (pickled baby peach) for palate refresher

Use the demitasse, to capture each element in every bite

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2
Q

Yellowtail Jalapeño

A

Yellowtail sashimi set in yuzu soy sauce, then topped with garlic and a slice of jalapeño

The chef recommends a piece of cilantro from the center to balance the spice

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3
Q

New Style Sashimi

A

(Choice of fish) sashimi with garlic, ginger, chives, and sesame seeds, in yuzu soy sauce; seared with hot sesame & olive oil mix and garnished with an heirloom tomato.

Tofu New Style also available on the menu

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4
Q

Tiradito

A

Whitefish sashimi set in yuzu and lemon juices with cilantro and a dot of rocoto pepper
Add a little soy salt from the center to accent the flavors

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5
Q

Sashimi Salad w/Matsuhisa dressing

A

Tuna tataki sashimi and mixed field greens with Matsuhisa
onion/sesame dressing, topped with shredded daikon

toss before enjoying

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6
Q

Rock Shrimp Tempura

A

Rock shrimp tempura in creamy spicy sauce (or butter ponzu with shichimi), with shiitake mushrooms and chives, sitting on a green salad with yuzu dressing
chef recommends mixing in a bite of salad with a piece of shrimp

Shiitake mushrooms with creamy spicy sauce only

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7
Q

Squid “pasta” w/Garlic Sauce

A

Squid, sliced to resemble penne pasta, sautéed with light garlic sauce, vegetables, and shiitake mushrooms-
deglazed with sake soy and dusted with shichimi.
(Japanese seven spice)

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8
Q

Black Cod w/Miso

A

Alaskan black cod glazed in sweet den miso, then caramelized in the broiler.
Garnished with a hajikami to refresh the palate

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9
Q

Beef Toban Yaki

A

Grilled beef tenderloin, flamed with sake and deglazed with yuzu soy on caramelized onions, topped with asparagus, enoki & shiitake mushrooms

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10
Q

Whitefish Sashimi
w/Dry Miso

A

Whitefish sashimi in
yuzu juice & olive oil,
topped with dry miso & chives
enjoy with a small garlic chip

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11
Q

Tai Sweet Shiso

A

Japanese snapper sashimi and sweet shiso salsa, topped with crispy shiitake mushrooms micro shiso

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12
Q

Crispy Rice w/Spicy Tuna

A

Dip the crispy rice skewer into the butter soy, and top with spicy tuna

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13
Q

Lobster Shiitake Salad

A

Half Kona Lobster (chilled and sliced) & grilled Shiitake Salad, in Spicy Lemon Dressing, topped with garlic chips and sesame seeds

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14
Q

Nobu Ceviche

A

Mixed seafood with red onion, tomatoes, cucumbers, and cilantro in a ceviche sauce

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15
Q

Lobster Ceviche

A

Poached lobster with tomatoes, cucumber, red onions, and cilantro in a ceviche sauce. Served in a butter lettuce cup to be eaten by hand

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16
Q

Field Greens

A

Mixed Maui greens with Matsuhisa sesame onion soy Dressing, topped with paper thin vegetables

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17
Q

Baby Artichoke Salad

A

Artichoke with parmesan cheese, crispy leeks, and
dry miso, tossed in a citrus truffle dressing and topped with chives

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18
Q

Crispy Shiitake Salad

A

Maui greens tossed with goma (sesame) dressing, then topped with crispy shiitake mushrooms,
and sesame seeds

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19
Q

Little Gem Salad

A

Little gem greens tossed in a chili d’agua crème fraiche dressing topped with dry miso and candied pecans
marjoram forward dressing

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20
Q

String Beans

A

String beans tossed in a cherry tomato vinaigrette with toasted sourdough, and seasoned with shichimi

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21
Q

Miso Soup

A

Dashi miso soup with sliced tofu and scallions

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22
Q

Spicy Seafood Soup

A

Spicy dashi broth with assorted seafood, mixed mushrooms, and micro cilantro

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23
Q

Mushroom Soup

A

Dashi broth with mixed mushrooms and mitsuba, a Japanese parsley

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24
Q

Wagyu Tacos

A

A5 Wagyu in a crispy shell topped with Aji Amarillo aioli and micro arugula

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25
Tuna or Lobster Tacos
Tuna or lobster tossed in chili de agua salsa and jalapeño dressing- topped with wasabi shiso aioli, and micro cilantro
26
Warm Mushroom Salad
A variety of sautéed seasonal mushrooms and dressed with Yuzu Dressing *squeeze some lime over the top for a hint of citrus*
27
Wild Salmon Spicy Shiso Serrano
Seared Wild Salmon and shiso serrano sauce, with an enoki and root vegetable salad tossed in Nobu Salsa
28
Edamame
Hot edamame sprinkled with sea salt
29
Sea Bass Dry Miso
Chilean sea bass pan seared with olive oil, and yuzu. Topped with dry miso, asparagus, Tokyo negi and garlic chips
30
Shrimp & Lobster w/Spicy Lemon Sauce
Shrimp & lobster, seasonal mushrooms and sugar snap peas sautéed in butter and spicy lemon sauce on top of lola rosa
31
Local Hawaiian Fish w/Black Bean Sauce
Local fish topped in black bean sauce, with new style ginger and chives, seared with a hot olive & sesame oil; accompanied by a grilled shiitake mushroom and bok choy
32
Wagyu Gyoza
Wagyu Gyoza pan seared, set in chili sesame oil and tosazu, topped with crispy garlic & scallions
33
Crispy Okra w/Garlic Ponzu
Fried okra with with a spicy garlic ponzu for dipping
34
Lobster Truffle Tempura
Lobster and assorted vegetable tempura drizzled in amazu tosazu- topped with serrano, red onion sliced black truffles, and cilantro. *Best to enjoy each bite with all the elements*
35
Kushiyaki *Skewers* (chicken or beef)
Grilled Teriyaki (chicken) or Anticucho (beef) kushiyaki. Served with bean sprouts in a gochujang vinaigrette
36
Shishito Peppers
Grilled shishito peppers tossed in sweet den miso with sesame seeds *Chef recommends a squeeze of lemon to add citrus*
37
Wagyu Yakimono
Grilled Miazake wagyu with sides of kimchi, shishito peppers and grilled baby heirloom tomatoes. *Served with teriyaki, jalapeño and anticucho dipping sauces. Sliced and ready for chopsticks*
38
Wagyu Hot Stone
Sliced A5 Miazake wagyu with a lava rock hot stone for table grilling. Accompanied by kimchee, with jalapeño and anticucho (blend) sauces for dipping. *recommended to be grilled last or around the edge of the stone*
39
Ribeye Truffle Butter
Grilled ribeye and white truffle butter, topped with crispy Maui onion, sage and thyme. *The steak is sliced and chopstick friendly*
40
Prime Tenderloin w/Miso Ponzu
Grilled filet mignon with miso ponzu, topped with baby heirloom tomatoes, grated black truffles, and micro arugula
41
Umami Chicken
Marinated chicken breast with roasted cabbage and pickled kohlrabi salsa *kohlrabi is aka: German turnip”
42
Purple Okinawan Sweet Potatoes
Roasted purple sweet potato smoked over wood chips with clarified butter *finished with Maldon sea salt*
43
Roasted Tomatoes Matsuhisa
Roasted tomatoes with Matsuhisa Dressing, finished with Bonito flakes and microgreens
44
Bento Box
Flourless chocolate cake with a Valhrona fondant center, served with Imperial Matcha gelato and fresh berries *Gluten-free and available at every Nobu*
45
Banana Soy Toban Yaki
Fresh bananas sauteed in a soy caramel sauce with candied pecans and Malaga gelato
46
Whiskey Cappuccino
Milk gelato layered with coffee custard and coffee crumbles, topped with a Japanese whiskey foam *use the little spoon to get all the way down to get each flavor*
47
Coconut Lilikoi Semifreddo
A lilikoi custard, with a half frozen center of honey pistachio, layered with a (gluten free) coconut cookie crumble, Kōloa coconut rum foam and grated pistachios
48
Date Cake
Date cake, topped with a Kōloa Rum caramel sauce, candied walnuts, and crème fraiche gelato dusted with cocoa
49
Laie Vanilla Pavlova
Li hing mui “lee-hee-moo-ee”meringue w/Laie (pronounced “lay”) Vanilla cremoso and blood orange sorbet *deconstructed*
50
Kona Coffee 3 Leches
Kona Coffee Cake with a coffee gelée, and hazelnut praline crunch- topped with vanilla whipped cream
51
Piña Martini
Ciroc Pineapple Vodka Peach Liqueur, Pineapple puree, and Lime Juice up in a martini glass Garnish: Dehydrated Pineapple Wheel
52
Jaded
Casamigos Blanco with Cucumber Juice, Aloe Vera, Lime Juice & Shiso Leaves on the rocks Garnish: Skewered Cucumber Ribbon
53
Grapefruit On The Rocks
Suntory Roku Gin, Canton Ginger Liqueur, and St. Germain w/Grapefruit Juice, Lychee, and Lemon Juice on the rocks Garnish: Grapefruit Twist
54
Lychee & Elderflower Martini I
Ocean Vodka, St. Germain, and Lychee Juice, up in a martini glass Garnish: 1 skewered lychee
55
Matsuhisa Martini
Suntory Haku Vodka, Hokusetsu Junmai sake, Shaken with Pickled Ginger then strained up in a martini glass Garnish: Float 3 Kyuri (Japanese Cucumber)
56
Rum Connection
Smith & Cross Navy Strength Rum, Banana liqueur, and Taylor Falernum with Yuzu Juice, & Pineapple Juice on the rocks Garnish: Banana Leaf, Sprits Of Smith & Cross Navy Strength Rum
57
Oni Negroni
Hendrick’s Gin, Hokusetsu Junmai Sake, Aperol, and Sweet Vermouth Garnish: Orange Twist *A lighter take on a Negroni – featuring Hokusetsu Junmai sake and replacing bitter Campari with its lighter cousin, Aperol*
58
Wailea Cooler
Kō Hana Kea Agricole Rum, Plantation Pineapple Rum, Campari with Demerara Sugar, Pineapple & Yuzu Garnish: Dehydrated Pineapple Wheel *Inspired by the Jungle Bird, a classic cocktail featuring rum, Campari, and pineapple. The addition of yuzu transforms this drink to make it “Nobu Style”*
59
Mia Margarita
Casamigos Anejo Tequila Lilikoi Puree, Honey Simple Syrup, Lime Juice, Shichimi Garnish: Blood Orange Slice, Pinch of shichimi
60
Mango Passion Martini
Ciroc Mango Vodka, Lilikoi, and pineapple juice up in a martini glass Garnish: Viola Flower
61
Nobu Sidecar
Iwai Traditional Whisky, Gran Torres Orange Liqueur, Simple Syrup, Yuzu Juice on the rocks Garnish: Orange Twist
62
Nobu Old Fashioned
Michter's US1 Straight Bourbon Whiskey, Orange Liqueur, Kuromitsu, and Bitters on the rocks Garnish: Dehydrated Orange Wheel
63
Jade N/A
Aloe Vera Juice, Cucumber, Lime & Shiso *N/A Jaded*
64
Coco Shiso N/A
Nirvana coconut water, Shiso, Yuzu Juice, Agave Garnish: Shiso Leaf
65
Lilikoi Lychee N/A
Lillikoi Puree, Lychee Juice, Pineapple Puree Garnish: Skewed Lychee Fruit Allergies: Nut
66
Albacore Crispy Onion
Albacore sashimi set in tosazu and extra virgin olive oil with ginger oroshi (grated), garlic puree, scallion and kaiware (daikon radish sprouts) topped with crispy onions
67
Spicy Cucumber w/Marinated Kelp
Japanese cucumber and kelp in ginger rayu (Japanese chili sauce), and amazu sauce finished with sesame seeds. Contains bonito (fish flakes): not vegetarian
68
Ribeye taco
Grilled Ribeye Tacos with karashi su miso and pickled fresno peppers in a wonton shell
69
Local Fish (alt prep)
Red chili shiso sauce, shiitake mushrooms, and tempura shiso leaf
70
Sake Pairing w/Omikase (3 oz. pour)
Course 1&2: Daigingo light, crisp, nutty Course 3&4: YK35 rare rice, high polish Course 5&6: Ongakushu 10 yr bottle (**Own** -ga-ku-shu ) Aged to classical music Dessert: Plum Sake Fortified, sweet
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