Nobu London
Menu with Prices in the UK

Thinly sliced sashimi yellowtail dressed in fresh yuzu soy sauce, topped with sliced green jalapeño and cilantro leaves.

Finely minced fresh bluefin tuna tartare served in chilled wasabi-soy broth, crowned with premium Oscietra sturgeon caviar.

Lightly seared Scottish salmon sashimi ribbons drizzled with sweet Japanese mustard miso sauce and fresh shiso.

Seared tuna sashimi slices layered over fresh baby salad greens with Chef Nobu's famous sesame-soy onion dressing.

Six pan-fried crispy sushi rice cubes topped with chopped spicy tuna, scallions, and sweet kabayaki reduction.

Peruvian-Japanese style delicate seabass sashimi with rocoto chilli dots, fresh coriander leaf, and tart yuzu-lemon juice.

Poached sweet native lobster tail tossed with Peruvian aji amarillo chilli, citrus juices, red onion, and micro cilantro.

Alaskan black cod fillet cured for 72 hours in Saikyo sweet white miso, broiled until caramelised and tender.

Crispy golden rock shrimp tempura bites tossed in warm creamy spicy chilli mayo and yuzu juice over baby field greens.

Pan-roasted Chilean seabass fillet finished with crushed dry miso crumble, garlic chips, yuzu juice, and extra virgin olive oil.

Fresh squid cut into tender tagliatelle-style ribbons, wok-tossed with shiitake mushrooms, asparagus, garlic, and light soy sauce.

Roasted Japanese aubergine halved and broiled with sweet caramelised den miso glaze and toasted white sesame seeds.

Sweet Red King Crab leg clusters in feather-light crisp tempura batter, served with sweet-sour amazu ponzu dipping sauce.

Flash-seared Japanese A5 Miyazaki Wagyu beef slices with grated daikon radish, momiji oroshi, and ponzu reduction.

Thick medallions of A5 Wagyu beef from Japan, served raw with a scorching volcanic hot stone for tableside grilling.

Pan-roasted A5 Japanese Wagyu sirloin steak served with anticucho, teriyaki, and wasabi pepper dipping sauces.

Handcrafted pan-crisped Japanese dumplings filled with seasoned Wagyu beef, scallions, and served with spicy sesame ponzu.

Charcoal-grilled British prime beef fillet skewers basted with Nobu teriyaki sauce or spicy anticucho glaze.

Free-range chicken thigh skewers grilled over Japanese binchotan charcoal with sweet teriyaki glaze and spring onion.

Grilled Scottish salmon skewers glazed with classic sweet teriyaki sauce, garnished with toasted sesame.

Robata-grilled Japanese shiitake mushrooms basted with sweet garlic soy butter.

Melt-in-the-mouth fatty bluefin tuna belly with freshly grated Shizuoka wasabi.

Delicately marbled medium fatty tuna belly offering rich umami balance.

Pristine Japanese yellowtail with fresh ginger and scallion garnish.

Buttery Loch Duart Scottish salmon over seasoned sushi rice.

Sweet, briny, creamy sea urchin gonads wrapped in crisp toasted nori seaweed.

Sweet raw Japanese diver scallop brushed with nikiri brush soy.

Chef's daily curation of nine pieces of premium sashimi including otoro, yellowtail, salmon, seabass, and scallop.

Chopped yellowfin tuna tossed with spicy sriracha sauce, sesame oil, and scallions, rolled with nori and sushi rice.

Crispy fried whole soft shell crab, avocado, cucumber, flying fish roe (tobiko), and spicy mayo wrapped in nori.

Tuna, salmon, yellowtail, avocado, and masago roe wrapped with paper-thin daikon radish sheet without rice.

Fresh Japanese yellowtail and crisp spring onion wrapped inside seasoned rice and roasted nori.

Barbecued freshwater eel with creamy Haas avocado, brushed with sweet unagi kabayaki glaze.

Crunchy toasted salmon skin, cucumber, pickled burdock root (yamagobo), and shiso leaf.

Traditional red and white fermented dashi miso soup with diced silken tofu, wakame seaweed, and sliced scallions.

Rich dashi miso soup loaded with sweet clams, prawns, squid, and a touch of fiery toban djan chilli.

Warm steamed whole Japanese young soybean pods tossed in flaked Maldon sea salt.

Steamed edamame pods tossed with spicy toban djan paste, toasted garlic oil, and sesame seeds.

Crisp baby spinach leaves tossed in yuzu-truffle dressing, topped with crispy leeks, Parmesan, and dry miso crumble.

Fluffy steamed bowl of premium Japanese Koshihikari short-grain rice.

Rich warm molten dark chocolate fondant cake served in a traditional lacquer bento box with green tea matcha gelato.

Layered dessert of coffee crème brûlée, miso-infused sponge, candled pecans, and vanilla foam.

Soft sweet pounded rice dough filled with artisan Japanese ice cream: matcha, mango, and coconut.

Frozen yuzu curd sphere with white chocolate shell, blackberry compote, and sesame tuile.

Grey Goose vodka, Hokusetsu Junmai sake, ginger liqueur, and garnished with a Japanese pickled cucumber.

Ketel One vodka, fresh lychee purée, passion fruit liqueur, and pineapple juice.

Hibiki Harmony Japanese whisky poured over hand-carved ice block with super-carbonated soda water and lemon twist.

Exclusive to Nobu, brewed by Hokusetsu brewery on Sado Island; ultra-refined, floral, and silky smooth.

Crisp, clean Japanese draught lager served ice cold.

Premium steamed first-harvest Japanese loose green tea served in a cast-iron tetsubin teapot.