Nōshi Nottingham
Menu with Prices in the UK

Crispy butterflied tiger prawns tossed in spicy creamy yuzu mayonnaise, finished with fresh micro chives and sesame seeds.

Tender flash-fried baby squid seasoned with Szechuan pepper salt, tossed with fresh red chillies, scallions, and lime wedge.

Fluffy steamed lotus buns filled with 12-hour braised beef short rib, sticky dark soy glaze, pickled cucumber, and crispy shallots.

Crispy Japanese battered savoury octopus and prawn spheres topped with Japanese mayo, sweet tonkatsu sauce, and dancing bonito flakes.

Tender roasted Japanese aubergine glazed with sweet white Saikyo miso, black truffle paste, and toasted sesame seeds.

Crispy thinly sliced lotus root chips served with crushed avocado, yuzu lime cream, togarashi chilli, and fresh coriander.

Robata-grilled chicken breast skewers marinated in mild yellow miso, served with creamy crushed peanut dipping sauce.

Young green soybean pods steamed to order, sprinkled with crunchy Maldon sea salt flakes.

Steamed edamame pods tossed in wok-fried sriracha, sweet mirin, roasted garlic, and toasted sesame oil.

Blistered Spanish padrón peppers tossed in sweet tangy yuzu miso dressing and smoked sea salt.

Golden fried pastry rolls stuffed with shredded roast duck, water chestnuts, scallions, and five-spice, served with hoisin dip.

Handmade Japanese dumplings stuffed with minced pork shoulder, garlic chives, and ginger, served with chilli soy vinegar dip.

Delicate steamed and pan-crisped dumplings filled with shiitake, shimeji, black winter truffle essence, and shredded cabbage.

Double-fried crispy chicken thigh nuggets drenched in spicy sweet gochujang glaze, crushed roasted peanuts, and spring onions.

Thinly sliced Scottish salmon lightly torched, dressed with white truffle infused citrus ponzu, tobiko roe, and micro herbs.

Fresh yellowfin tuna sashimi topped with thinly sliced green jalapeño discs, yuzu soy reduction, and fresh coriander leaves.

Japanese hamachi sashimi slices drizzled with spicy yuzu kosho leche de tigre, crispy sweet potato crisps, and sea grapes.

Seared rare Aberdeen Angus beef fillet chilled and finely sliced, with crispy garlic chips, grated daikon, and smoked ponzu.

Hand-diced raw salmon tossed in sesame ginger dressing, layered over creamy ripe avocado, served with crisp fried wonton crackers.

Crispy prawn tempura and cucumber wrapped inside sushi rice, draped with ripe avocado slices, orange tobiko, and sweet kabayaki sauce.

Deep-fried whole soft-shell crab, baby cucumber, yuzu mayonnaise, and flying fish roe wrapped in nori and seasoned sushi rice.

Finely diced yellowfin tuna in sriracha togarashi mayo with crunchy English cucumber, rolled inside-out in roasted sesame seeds.

Fresh Atlantic salmon, creamy avocado, cucumber, lightly brushed with black truffle glaze and topped with crispy tempura flakes.

California roll topped with baked queen scallops, melted spicy sriracha mayonnaise, sweet eel glaze, and crunchy crispy leeks.

Grilled tender asparagus inside, wrapped with marbled Japanese Wagyu beef, flash-torched tableside with sweet soy and truffle oil.

Charred asparagus, ripe avocado, Japanese shiso herb, and pickled daikon rolled in toasted nori and white sesame seeds.

Hand-pressed seasoned Koshihikari sushi rice crowned with pristine raw Scottish salmon slices.

Premium lean bluefin tuna slices hand-shaped over seasoned Japanese rice with a whisper of fresh wasabi.

A5 Miyazaki Wagyu beef lightly charred over flame, topped with fresh shaved black truffle and smoked sea salt.

Loch Duart salmon fillet marinated 24 hours in citrus white miso, robata-grilled and served on a bed of wilted Asian greens.

Prime Wagyu sirloin grilled medium-rare over binchotan charcoal, served sliced with garlic crisps, wasabi paste, and smoked Maldon salt.

Whole butterflied native lobster tail and claw in featherlight tempura batter, accompanied by spicy yuzu kosho dipping butter.

Alaskan black cod fillet cured in sweet Kyoto Saikyo miso for 48 hours, grilled until caramelised, flaking into succulent pearly sheets.

Silken tofu, tender baby spinach, shiitake mushrooms, and bamboo shoots simmered sizzling in a ceramic toban pot with sweet soy dashi.

Tender British lamb cutlets marinated in smoky Korean gochujang paste, grilled over flaming coals, served with pickled daikon.

Crispy crackling roasted pork belly glazed in sweet Szechuan chilli caramel, served with steamed bao buns and pickled cucumber.

Tender corn-fed chicken thigh chunks wok-fried in homemade honey teriyaki glaze with baby sweetcorn, edamame, and toasted sesame.

Flash-seared 28-day aged British ribeye medallions tossed with cracked black Sarawak pepper, bell peppers, garlic, and sweet oyster soy.

Jumbo king prawns crisped in light batter and wok-tossed in artisanal sweet plum and sour sauce with fresh dragonfruit and pineapple.

Wok-fried jasmine rice with shredded five-spice roast duck, scrambled hen's egg, edamame beans, and sweet dark soy drizzle.

Spicy aged kimchi stir-fried with fragrant rice, crispy pork belly cubes, sesame oil, and topped with a fried hen's egg.

Fluffy fragrant Thai jasmine rice steamed with a touch of pandan leaf.

Steamed crisp Tenderstem broccoli dressed with cold-pressed sesame oil, toasted sesame seeds, and tart yuzu soy.

Buckwheat soba noodles stir-fried with sliced shiitake mushrooms, spring greens, ginger, and light vegetarian oyster sauce.

Crispy skinny French fries tossed in white truffle oil, grated sea salt, and Japanese nori sesame furikake seasoning.

Fresh baby pak choi steamed tender and drizzled with golden roasted garlic infused soy sauce.

Express daytime dining choice of starter (Salt & Pepper Squid, Gyoza or Edamame) and main (Honey Teriyaki Chicken, Orange Miso Salmon or Toban Yaki) with steamed rice. Sun–Fri 12–3pm.

Three-course lunch including starter, signature main course with rice, and choice of artisanal mochi or cheesecake dessert.

Curated two-course tasting experience featuring Nōshi's most loved starters and robata mains. Available daily excluding Saturdays.

Full three-course culinary journey showcasing small plates, robata charcoal mains, and dessert. Available daily excluding Saturdays.

Crisp vanilla meringue shards layered with lychee compote, rosewater whipped cream, fresh raspberries, and raspberry coulis.

Warm matcha sponge with a molten flowing green tea white chocolate centre, accompanied by black sesame ice cream.

Baked Japanese yuzu citrus cheesecake on a ginger biscuit crumb base, garnished with candied zest and mango sorbet.

Trio of soft Japanese rice dough balls stuffed with premium ice cream (green tea, mango passion fruit, and roasted black sesame).

Rich dark Belgian chocolate brownie folded with toasted black sesame paste, served warm with Madagascan vanilla bean ice cream.

Roku Japanese gin shaken with dragonfruit puree, Kwai Feh lychee liqueur, fresh lime juice, and elderflower tonic.

Haku Japanese vodka, coconut water, yuzu sake, vanilla syrup, and cloudy apple juice, served chilled in a coupe glass.

Makers Mark bourbon, cherry blossom liqueur, sweet Italian vermouth, Angostura bitters, and maraschino cherry smoke.

Toki Japanese whisky poured over carved clear ice block with sparkling soda water and expressed lemon peel.

Sweet lychee nectar, elderflower cordial, fresh mint leaves, lime juice, and sparkling soda water.

Japanese yuzu juice, crushed fresh garden mint, cucumber ribbon, and Fever-Tree soda.

Poured fresh on tap: Japan's iconic crisp, dry lager with a quick, clean, refreshing finish.

Classic Japanese lager with a crisp barley malt body and snappy hop aroma.

World-class Japanese sake milled to 45%, offering delicate aromas of melon, peach, and velvet-smooth finish.

Traditional steamed Shizuoka green tea leaves served in a Japanese cast-iron teapot.

Naturally sparkling Italian mineral water.

Smooth Tuscan still natural mineral water.