Concise Menu Item Descriptions Flashcards
Tartare
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
Yellowtail Jalapeño
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
New Style Sashimi
(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
Tiradito
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
Sashimi Salad w/Matsuhisa dressing
Tuna tataki sashimi and mixed field greens with Matsuhisa
onion/sesame dressing, topped with shredded daikon
toss before enjoying
Rock Shrimp Tempura
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
Squid “pasta” w/Garlic Sauce
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).
Black Cod w/Miso
Alaskan black cod glazed in sweet den miso, then caramelized in the broiler.
Garnished with a hajikami to refresh the palate
Beef Toban Yaki
Grilled beef tenderloin, flamed with sake and deglazed with yuzu soy on caramelized onions, topped with asparagus, enoki & shiitake mushrooms
Whitefish Sashimi
w/Dry Miso
Whitefish sashimi in
yuzu juice & olive oil,
topped with dry miso & chives
enjoy with a small garlic chip
Tai Sweet Shiso
Japanese snapper sashimi and sweet shiso salsa, topped with crispy shiitake mushrooms micro shiso
Crispy Rice w/Spicy Tuna
Dip the crispy rice skewer into the butter soy, and top with spicy tuna
Field Greens w/Shitake
Maui greens in spicy lemon dressing, with grilled Shitake mushrooms- topped with garlic chips and sesame seeds.
Lobster Shiitake Salad
Half Kona Lobster )chilled and sliced) & grilled Shiitake Salad, in Spicy Lemon Dressing, topped with garlic chips and sesame seeds
Nobu Ceviche
Mixed seafood with red onion, tomatoes, cucumbers, and cilantro in a ceviche sauce
Lobster Ceviche
Poached lobster with tomatoes, cucumber, red onions, and cilantro in a ceviche sauce. Served in a butter lettuce cup to be eaten by hand
Field Greens
Mixed Maui greens with Matsuhisa sesame onion soy Dressing
Baby Artichoke Salad
Artichoke with parmesan cheese, crispy leeks, and
dry miso, tossed in a citrus truffle dressing and topped with chives
Crispy Shiitake Salad
Maui greens tossed with goma (sesame) dressing, then topped with crispy shiitake mushrooms,
and sesame seeds
Little Gem Salad
Little gem greens tossed in a chili d’agua crème fraiche dressing topped with dry miso and candied pecans
marjoram forward dressing
String Beans
String beans tossed in a cherry tomato vinaigrette with toasted sourdough, and seasoned with shichimi
Miso Soup
Dashi miso soup with sliced tofu and scallions
Spicy Seafood Soup
Spicy dashi broth with assorted seafood, mixed mushrooms, and micro cilantro
Mushroom Soup
Dashi broth with mixed mushrooms and mitsuba, a Japanese parsley
Wagyu Tacos
A5 Wagyu in a crispy shell topped with Aji Amarillo aioli and micro arugula
Tuna or Lobster Tacos
Tuna or lobster tossed in chili de agua salsa and jalapeño, topped with wasabi shiso aioli, and micro cilantro
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
Wild Salmon
Spicy Shiso Serrano
Seared Wild Salmon and shiso serrano sauce, with an enoki and root vegetable salad tossed in Nobu Salsa
Edamame
Hot edamame sprinkled with sea salt
Sea Bass Dry Miso
Chilean sea bass pan seared with olive oil, and yuzu. Topped with dry miso, asparagus, Tokyo negi and garlic chips
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
Local Hawaiian Fish
w/Black Bean Sauce
Local fish topped with ginger and chives, seared with a hot olive & sesame oil; accompany by a grilled shiitake mushroom and bok choy
Wagyu Gyoza
Wagyu Gyoza pan seared, set in chili sesame oil and tosazu, with crispy garlic & scallions
Crispy Okra w/Garlic Ponzu
Fried okra with with a spicy garlic ponzu for dipping
Lobster Truffle Tempura
Lobster and vegetable tempura drizzled in amazu tosazu topped with cilantro,
serrano, red onion and sliced black truffles.
Best to enjoy each bite with all the elements
Kushiyaki Skewers
(chicken or beef)
Grilled Teriyaki (chicken) or Anticucho (beef) kushiyaki. Served with bean sprouts in a gochujang vinaigrette
Shishito Peppers
Grilled shishito peppers tossed in sweet den miso with sesame seeds
Chef recommends a squeeze of lemon to add citrus
Grilled Baby Corn
Roasted baby corn tossed with chili d’agua crème fraiche, dusted with dry miso, and rocoto powder.
squeeze the lime wedge throughout to brighten the dish
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
Wagyu Hot Stone
Sliced A5 Miazake wagyu with a hot stone for table grilling.
Accompanied by a side of eryngii mushrooms in soy mirin with spicy garlic ponzu and anticucho sauces for dipping.
recommended to be grilled last or around the edge of the stone
Ribeye Truffle Butter
Grilled ribeye and white truffle butter, topped with crispy Maui onion, sage and thyme.
The steak is sliced and chopstick friendly
Prime Tenderloin
w/Miso Ponzu
Grilled filet mignon with miso ponzu, topped with baby heirloom tomatoes, grated black truffles, and micro arugula
Umami Chicken
Marinated chicken breast with roasted cabbage and pickled kohlrabi salsa
*kohlrabi is aka: German turnip”
Purple Okinawan
Sweet Potatoes
Roasted purple sweet potato smoked over wood chips with clarified butter
finished with Maldon sea salt
Roasted Tomatoes
Matsuhisa
Roasted tomatoes with Matsuhisa Dressing, finished with Bonito flakes and microgreens
Roasted Kabocha Dry Miso
Roasted Kabocha in a brown butter soy sauce with dry miso and itogarashi
Baby Zucchini Tataki
Grilled baby zucchini with bonito furikake in a karashi yuzu sauce
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
Banana Soy Toban Yaki
Fresh bananas sauteed in a soy caramel sauce with candied pecans and Malaga gelato
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
Haupia Lilikoi Semifreddo
A lilikoi custard, with a half frozen center of honey pistachio, layered with a (gluten free) coconut cookie crumble, Malibu coconut rum foam and grated pistachios
Date Cake
Date cake, topped with a Hibiki whisky caramel sauce, candied walnuts, and crème fraiche gelato dusted with cocoa
