nobu menu
11 Oct 2020
Menu
Cold Dishes
Salmon or Yellowtail Tartare [[34::srs]]
| Crispy Rice with Spicy Tuna | 29 |
| Sashimi Salad with Matsuhisa Dressing | 35 |
| Lobster Shiitake Salad with Spicy Lemon Dressing | 54 |
| Baby Spinach Salad with Grilled Shrimp | 36 |
| Baby Spinach Salad with Lobster | 54 |
| Black Cod Butter Lettuce (2 pieces) | 16 |
Hot Dishes
| Roasted Chilean Sea Bass & Cauliflower with Jalapeno Dressing | 49 | |
| Squid ‘Pasta’ with Light Garlic Sauce | 28 | |
| Rock Shrimp Tempura with Creamy Spicy Sauce or Ponzu | 30 | |
| King Crab Tempura Amazu Ponzu | 43 | |
| Lobster Tempura Amazu Ponzu (Half Lobster) | 30 | |
| Shrimp and Lobster with Spicy Lemon Sauce | 45 | |
| Short Rib Jalapeno Salsa (per piece) | 9 | |
| Lamb Chop with Anticucho Miso (per piece) | 24 | |
| Grilled Chicken - Choice of Sauce | 35 | |
| Grilled Salmon - Choice of Sauce | 35 | |
| Beef Tenderloin - Choice of Sauce | 45 | |
| NOBU TACOS | Price per piece - 2 pieces minimum | |
| Shiitake Salad with Spicy Lemon Dressing | 18 | |
| Baby Spinach Salad with Dry Miso | 19 | |
| Crispy Rice with Spicy Avocado | 20 | |
| Roasted Cauliflower Jalapeno Salsa | 19 | |
| Shojin - Vegetable Tempura Selection | 18 | |
| Tofu & Vegetables Spicy Garlic | 24 | |
| A5 WAGYU BEEF | From Japan | 38 per ounce |
| Choice of Style - Tataki / New Style / Steak |
| Nigiri / Sashimi |
Desserts
| BENTO BOX | Valrhona Dark Chocolate Fondant, Imperial Matcha Gelato | 17 |
| BANANA SOY TOBAN | Soy Caramelized Banana, Candied Pecans, Malaga Gelato | 16 |
| WHISKY CAPPUCCINO | Cardamom Cream, Toasted Cinnamon Crunch, Espresso Gelato, Whisky Foam | 15 |
| SOBACHA BROWNIE | Brownie, Salted Caramel, Milk Chocolate Cremeux, Caramel Sobacha Bar Gelato | 17 |
| DOWNTOWN MONKFRUIT CHEESECAKE | Cheesecake, Strawberry Coulis, Black Sesame | 16 |
| PINEAPPLE COCONUT CAKE | Coconut Sponge, Vanilla Roasted Pineapple, Coconut Mousse, Shiro Goma Praline, Lemon Sorbet | 16 |
| HOUSE-MADE GELATO OR SORBET | 14 | |
| MOCHI ICE CREAM (3 pieces) | 15 | |
| CLASSIC BENTO BOX | Sashimi Salad, Assorted Sushi, Rock Shrimp Tempura Creamy Spicy, Black Cod with Miso, Miso Soup and White Rice | 50 |
| POWER BENTO BOX | Sashimi Salad, Yellowtail Jalapeno, 3 pcs Nigiri, King Crab Tempura Amazu Ponzu, Black Cod with Miso, Tenderloin Anticucho, Miso Soup and White Rice | 75 |
| SUSHI SELECTION | Chef Choice of 8 pieces of Nigiri, Tuna Roll, Miso Soup | 57 |
| SASHIMI SELECTION | Chef Choice of 12 pieces of Sashimi, Miso Soup, Rice | 57 |
Specialty Cocktails
Grand Cordon
Winner of the Nationwide Nobu Cocktail Competition Victor H. Carreon of Nobu Newport Beach
| KAIKETSU | Uncle Nearest 1856 Whiskey, Apple Shrub, Ginger Syrup, Matsuhisa Cabernet Sauvignon Reduction & Orange Bitters | 20 |
| COCO LIME (12 oz Bottle) | Hokusetsu Sake, Coconut, Lime & Monk Fruit Syrup | 36 |
| LYCHEE MARTINI | Spring 44 Vodka, Lychee | 19 |
| MATSUHISA MARTINI | Belvedere Vodka, Junmai Sake, Ginger | 19 |
| GRAPEFRUIT MARTINI | Sipsmith Gin, Elderflower Liqueur, Grapefruit & Lime | 20 |
| BLOOD ORANGE MARTINI | Spring 44 Vodka, St. Germain Elderflower, Blood Orange & Lime | 19 |
| MIA MARGARITA | Corralejo Anejo Tequila, Passion Fruit, Shichimi, Honey & Lime | 19 |
| PINA MARTINI | Van Gogh Pineapple Vodka, Giffard Creme de Peche, Pineapple, Lime | 19 |
| 212 | Bulliet Rye, Black Sesame Infused Cocchi Vermouth di Torino, Creole & Orange Bitters | 20 |
| SCARLET | Sipsmith Gin, St. Germain Elderflower, Green Chartreuse, Cucumber, Lime & Pepper 20 | |
| NOBU SIDECAR | Iwai Tradition Japanese Whisky, Orange Liqueur & Yuzu | 22 |
| BARREL AGED OLD FASHIONED | Kikori Whiskey, Luxardo Cherry, Demerara Sugar & Angostura | 22 |
Wines by the Glass
Reserve Selection
| Pascal Cotat ‘Les Monts Damnes’, | Sancerre, Loire, France 18 | 35 |
| Silver Oak, Cabernet Sauvignon, Alexander Valley, California 15 | 55 |
Champange & Sparkling Wine
| Syltbar, Prosecco, Italy NV | 18 |
| Nobu Champagne, Brut Grand Cru, Verzy, France NV | 22 |
| Lanson Brut, Rose, France NV | 25 |
| Jakob Schneider, Riesling Kabinett, Niederhauser Klamm, Germany 16 | 15 |
White Wine
| Attems, Pinot Grigio, Fruili, Italy 19 | 16 |
| Squealing Pig, Sauvignon Blanc, Marlborough, New Zealand 18 | 17 |
| Nobu Matsuhisa, Chardonnay, Russian River, California 18 | 20 |
Rose
| Chateau la Clapiere ‘Cru Classe’, Cotes du Provence, France 18 | 19 |
Red Wine
| Arinzano ‘Hacienda’ Tempranillo, Pago de Arinzano, Spain 15 | 16 |
| Achaval-Ferrer, Malbec, Mendoza, Argentina 18 | 17 |
| Cambiata, Pinot Noir, Santa Lucia Highlands, California 17 | 18 |
| Nobu Matsuhisa, Cabernet Sauvignon, Sonoma, California 17 | 23 |
Hokusetsu Sake Selection
Exclusively Imported for Nobu Worldwide
| GINJO NIGORI | Unfiltered, dry and creamy | ||
| JUNMAI | Medium bodied with rich notes and a creamy finish | ||
| HONJOZO ONIGOROSHI “DEVIL KILLER” | Light-bodied, crisp and dry with a spicy finish | ||
| DAIGINJO “BLACK LABEL THE ORIGINAL” | Medium-bodied, light and crisp with a nutty character | ||
| NOBU JUNMAI GINJO 71 | Medium-bodied, fruit forward with a bright finish | ||
| HONJOZO ONGAKUSHI KOSHU “MUSIC SAKE” | Aged to classical music; full-bodied and rich with earthy flavors | ||
| NOBU JUNMAI DAIGINJO “THE SAKE” | Medium-bodied, clean and complex with floral notes | ||
| NOBU DAIGINJO TK40 “THE PREMIUM SAKE” | Medium-bodied, delicate and creamy | ||
| NOBU DAIGINJO YK35 | Medium-bodied, rare, luxurious, silky and smooth | ||
| YK-35 “ENSHINBUNRI” | The rice grain, Yamada Nishiki, is polished down to 35% of its original size and is then extracted through a centrifugal process to bring out delicate fragrances of Melons, Grapefruits and White Flowers. | Bottle 24 oz | 700 |
| JUNMAI DAIGINJO TK40 GENSHU ENSHINBUNRI ‘HIKARI’ | The rare hybrid rice grain, Koshitanrei, is polished to 40% of its original size to produce this premium sake. Elegant floral flavors of Orange Blossom, Elderflower, and White Tea are found in this powerful Genshu, or undiluted sake. | Bottle 24 oz | 670 |
| YK-35 SHIZUKU | The most sought-after rice grain, Yamada Nishiki, is polished to 35% of its original size to produce this premium sake. The sake is extracted through a slow drip process that highlights delicate flavors of Lychee, Honeydew, and Pear. Fruit forward and amazingly smooth. | Bottle 24 oz | 400 |
| DAIGINJO YK35 SHIZUKU JUKUSEI KOSHU | This is the YK35 Shizuku, aged for three years. The aging process has added structure to the delicate Nashi Pear flavor becoming highly complex with a deep richness not found in young sake. This is made in extremely limited quantities. | Bottle 60 oz | 2,500 |
Beer
| Koshihikari Echigo Rice Lager | 14 |
| Kawaba ‘Sunrise’ Amber Ale | 14 |
| Hitachino Nest Red Rice Ale | 14 |
Whiskey
| Iwai, ‘Tradition’, Blended | 20 |
| Nikka Taketsuru Pure Malt Blended | 20 |
| Togouchi, ‘Malt Grain’, Blended | 20 |
| Kikori, Kumamoto, Rice Whisky | 22 |
| Nikka, ‘Coffey’, Grain Whisky | 21 |
| Suntory, ‘Hibiki Harmony’, Blended | 24 |
| Suntory, ‘Hakushu,’ Single Malt, 12 yr | 27 |
| Ichiro’s, ‘Malt & Grain’, Chichibu | 30 |
| Suntory, ‘Yamazaki,’ Single Malt, 12 yr | 32 |
| Nikka Whisky ‘From the Barrel’ | 36 |
| Nikka ‘Miyagikyo’, Single Malt | 38 |
| Nikka ‘Yoichi’, Single Malt | 48 |
| Suntory, ‘Hakushu,’ Single Malt, 18 yr | 55 |
Nobu Whisky, Single Malt | Yamazaki, Osaka
SUNTORY ‘YAMAZAKI’, SINGLE MALT, 25 YR
Bourbon
| Hudson, ‘Baby Bourbon’, New York | 16 |
| Basil Hayden’s 8 yr, Kentucky | 17 |
| Woodford Reserve, Kentucky | 17 |
| Knob Creek, 9 yr, Kentucky | 17 |
| Blanton’s, ‘Single Barrel’, Kentucky | 18 |
| Kentucky Owl, ‘Wise Man’, Kentucky | 30 |
| High West, Double Rye, Utah | 16 |
| Whistle Pig, Rye, Vermont | 19 |
| Bruichladdich ‘Classic Barley’, Islay, 10 yr | 16 |
| Monkey Shoulder, Speyside | 16 |
| Glenfiddich, Speyside, 12 yr | 17 |
| Glenlivet, Speyside, 12 yr | 18 |
| Balvenie, ‘Carribean Cask’, Speyside, 14 yr | 18 |
| Macallan, Speyside, 12 yr | 20 |
| Oban, West Highland, 14 yr | 22 |
| Macallan, Speyside, 18 yr | 49 |
| Johnnie Walker, ‘Blue Label’ | 55 |
| Balvenie, Speyside, 21 yr | 70 |
| Macallan, Speyside, 25 yr | 240 |
| Macallan ‘Reflexion,’ Speyside | 300 |
Vodka
| Ketel One, Holland (Citroen, Oranj) | 17 |
| Stolichnaya, Latvia (Razberi, Vanil) | 17 |
| Beluga ‘Gold Line,’ Russia | 28 |
Gin
| Greenhook Ginsmiths, Brooklyn | 16 |
Rum
| Monkey 47 Schwarzwald Dry, Germany | 20 |
| Yaguara, ‘Blend’, Cachaça, Brazil | 14 |
| Sailor Jerry ‘Spiced Rum’, Carribean | 15 |
| Atlantico Platino, Republica Dominicana | 16 |
| Mount Gay, ‘Black Barrel’, Barbados | 16 |
| Ron Zacapa, ‘23 Solera’, Guatemala | 17 |
| Ron Zacapa, ‘XO Solera’, Guatemala | 28 |
| Del Maguey ‘Vida’, Espadin | 16 |
| El Maestro Sierra Pedro Ximenez NV | 12 |
Non-Alcoholic Drinks
| LYCHEE MANGO | Mango, Lychee & Cranberry | 12 |
| WILD ORCHID | Black Orchid Tea, Elderflower Cordial, Blackberry & Lemon | 12 |
| PEPINO | Cucumber, Lychee, Pineapple & Lemon | 12 |
| GRAPEFRUIT ON THE ROCKS | Grapefruit Juice, Elderflower Cordial, Lime & Grated Lime Zest | 12 |
| Ferrarelle Sparkling Water | 10 |
Ikaati Tea
| HOJICHA | Warm smoky notes with hints of caramel | 9 |
| BLACK ORCHID | Ylang ylang flower scented, with smooth vanilla & mandarin notes | 9 |
| NOBU SHISO | Captivating fragrance of shiso leaf, delicate sweetness, subtle character | 9 |
| SOBACHA | Rich malty and nutty aroma with a smooth buttery finish | 9 |
| LEMONGRASS GINGER | Aromatic lemongrass, balanced with warm, spicy ginger | 9 |
| SOOTHE | Comforting floral note with relaxing minty scent | 9 |
Champagne & Sparkling
| BIN#110: Syltbar, Prosecco, Italy NV | 85 |
| BIN#115: Gaston Chiquet ‘Tradition’, Brut NV | 110 |
| BIN#120: Nobu Champagne ‘Louis de Sacy’, Grand Cru Brut NV | 110 |
| BIN#125: Louis Roederer, Brut NV | 135 |
| BIN#135: Billecart-Salmon, Reserve Brut NV | 155 |
| BIN#140: Veuve Clicquot, Brut NV | 160 |
| BIN#145: Ruinart, Blanc de Blancs Brut NV | 180 |
| BIN#150: Bollinger ‘La Grande Annee’, Brut 07 | 330 |
| BIN#155: Perrier Jouet ‘Cuvee Belle Epoque’ 07 | 365 |
| BIN#160: Dom Perignon, Brut 06 | 450 |
| BIN#165: Veuve Clicquot ‘La Grande Dame’, Brut 08 | 475 |
Rose Champagne & Sparkling
| BIN#210: Moet Chandon ‘Imperial’, Rose NV | 160 |
| BIN#215: Billecart-Salmon, Brut Rose NV | 185 |
| BIN#228: Krug, Brut Rose NV | 400 |
| BIN#230: Dom Perignon Brut Rose 06 | 1,100 |
Rose
| BIN#60: Chateau la Clapiere ‘Cru Classe’, Cotes du Provence 18 | 65 |
| BIN#70: Chateau Minuty ‘Rose et Or’, Cotes de Provence 18 | 85 |
| BIN#30: Kenzo Estate ‘Yui’, Napa Valley 16 (Half Bottle 375ml) | 88 |
| BIN#90: Kenzo Estate ‘Yui’, Napa Valley 16 | 168 |
White Wine
Light, Crisp & Refreshing
| BIN#311: Attems, Pinot Grigio, Friuli, Italy 19 | 60 |
| BIN#320: Squealing Pig, Sauvignon Blanc, Marlborough, New Zealand 18 | 65 |
| BIN#350: Boutari, Assyrtiko, Santinori, Greece 17 | 80 |
| BIN#365: Domaine Alain Geoffroy, 1er Cru, Chablis, Beauroy, France 18 | 95 |
| BIN#386: Quintessa ‘Illumination’, Sauvignon Blanc, Napa, California 17 | 115 |
| BIN#390: Cloudy Bay, ‘Tekoko’, Marlborough, New Zealand 15 | 175 |
| BIN#392: Pascal Cotat ‘Les Monts Damnes’, Sancerre, Loire, France 18 | 140 |
| BIN#395: Gaja “Alteni di Brassica’, Sauvignon Blanc, Langhe, Italy 16 | 400 |
Spicy & Aromatic
| BIN#400: Jakob Schneider, Riesling Kabinett, Niederhauser Klamm, Germany 16 | 58 |
| BIN#402: Abbazia di Novacella, Kerner, Trentino-Alto Adige, Italy 18 | 62 |
| BIN#405: Livio Felluga, Friulano, Friuli, Italy 18 | 66 |
| BIN#415: Sybille Kuntz, Riesling Trocken, Mosel, Germany 18 | 75 |
| BIN#420: Domaine Weinbach ‘Personelle Reserve’, Riesling, Alsace, France 17 | 75 |
| BIN#430: B Vintners ‘Haarlem to Hope’, Cape of Good Hope , South Africa 16 | 90 |
| BIN#435: Zilliken, Riesling Spätlese, Saarburger Rausch, Germany 14 | 98 |
| BIN#440: Schloss Johannisberg, Riesling Grunlack Spätlese, Rheingau, Germany 16 | 115 |
| BIN#450: Aruga ‘Nobu Koshu’, Katsunuma, Japan 15 | 165 |
| BIN#460: Jermann ‘Vintage Tunina’, White Blend, Venezia Giulia, Itally 16 | 165 |
Rich & Full Bodied
| BIN#500: Nobu Matsuhisa, Chardonnay, Russian River, California 18 | 80 |
| BIN#510: Domaine Vincent Careme, Vouvray, France 18 | 85 |
| BIN#525: Les Heritiers du Comte Lafon ‘Les Maranches’, Macon-Uchizy, Burgundy, France 17 | 115 |
| BIN#530: Newton ‘Unfiltered’, Chardonnay, Napa, California 16 | 125 |
| BIN#535: Louis Jadot, Meursault, Burgundy, France 17 | 130 |
| BIN#540: Domaine Ferret, Pouilly-Fuisse, Burgundy, France 17 | 135 |
| BIN#545: ZD, Chardonnay, Carneros, California 17 | 135 |
| BIN#550: La Scolca ‘Black Label’, Gavi dei Gavi, Piedmont, Italy 17 | 135 |
| BIN#555: Chateau Montelena, Chardonnay, Napa, California 16 | 140 |
| BIN#560: Tyler ‘Dierberg Vineyard’ Chardonnay, Santa Maria, California 17 | 150 |
| BIN#565: Ken Forrester ‘The FMC’, Chenin Blanc, Stellenbosch, South Africa 16 | 165 |
| BIN#580: Kistler ‘Les Noisetiers’, Chardonnay, Sonoma Coast, California 18 | 170 |
| BIN#593: Joseph Drouhin, Puligny-Montrachet, Burgundy, France 17 | 200 |
| BIN#610: M.Chapoutier ‘Chante-Alouette’, Hermitage Blanc, Rhone, France 15 | 250 |
| BIN#612: Peter Michael ‘Le Carriere’, Chardonnay, Sonoma, California 16 | 300 |
| BIN#615: Domaine Montille ‘Le Cailleret’, 1er Cru, Puligny-Montrachet, Burgundy, France 15 | 350 |
| BIN#617: Marcassin Vineyards ‘Estate Grown’, Chardonnay, Sonoma, California 13 | 450 |
| BIN#618: Chandon de Briailles, Grand Cru, Corton, Burgundy, France 16 | 475 |
| BIN#619: Gaja ‘Gaia & Rey’, Chardonnay, Langhe, Italy 15 | 600 |
| BIN#620: Chateau de Puligny-Montrachet, Grand Cru, Chevalier Montrachet, Burgundy, Fr 15 | 600 |
| BIN#622: Jean Noel Gagnard, Grand Cru, Batard-Montrachet, Burgundy, France 14 | 990 |
| BIN#625: Chateau de Puligny-Montrachet, Grand Cru, Montrachet, Burgundy, France 11 | 2,000 |
Red Wine
Light & Medium Bodied
| BIN#710: Arinzano ‘Hacienda’ Tempranillo, Pago de Arinzano, Spain 15 | 62 |
| BIN#720: Cambiata, Pinot Noir, Santa Lucia Highlands, California 17 | 70 |
| BIN#735: Moccagatta, Barbaresco, Piedmonte, Italy 16 | 115 |
| BIN#739: Ponzi Vineyards ‘Reserve’, Pinot Noir, Willamette Valley, Oregon 15 | 120 |
| BIN#740: Vina Ardanza ‘Reserva Especial Rioja Alta ‘, Spain 10 | 120 |
| BIN#742: Emeritus, Pinot Noir, Russian River, California 16 | 125 |
| BIN#750: Patz & Hall Chenowenth Ranch, Pinot Noir, Russian River, California 16 | 160 |
| BIN#755: Domaine Lignier-Michelot, Morey-Saint-Denis, Burgundy, France 16 | 165 |
| BIN#769: Hirsch Vineyards ‘San Andreas Fault’, Pinot Noir, Sonoma, California 16 | 175 |
| BIN#770: Maison Louis Jadot ‘Resonance’, Pinot Noir, Willamette, Oregon 15 | 180 |
| BIN#775: Zito & Fils ‘Les Tuvilains’, 1er Cru, Beaune, France 17 | 195 |
| BIN#780: Flowers ‘Sea View Ridge’, Pinot Noir, Sonoma, California 15 | 200 |
| BIN#785: Joseph Drouhin, Gevrey-Chambertin, Burgundy, France 16 | 205 |
| BIN#790: Vincent Girardin ‘Les Santenots’, 1er Cru, Volnay, Burgundy, France 16 | 210 |
| BIN#795: Domaine de l’Arlot ‘Clos des Forets Saint Georges’ 1er Cru, Nuits-Saint-Georges, Burgundy 17 | 260 |
| BIN#815: Domaine Chandon de Briailles Grand Cru, Corton-Marechaudes, Burgundy, France 16 | 450 |
| BIN#820: Domaine de la Vougeraie, Clos de Vougeot, Grand Cru, Burgundy, France 16 | 500 |
Robust & Spicy
| BIN#825: Achaval-Ferrer, Malbec, Mendoza, Argentina 18 | 65 |
| BIN#845: A Tribute to Grace ‘Santa Barbara Highlands Vineyard’, Grenache, California 16 | 75 |
| BIN#835: Tilth, Zinfandel, California 17 | 80 |
| BIN#840: Stag’s Leap, Petite Sirah, Napa, California 16 | 120 |
| BIN#850: Masi ‘Costasera,’ Amarone, Veneto, Italy 15 | 160 |
| BIN#880: Henschke ‘Hill of Grace’, Shiraz, Eden Valley, Australia 10 | 1,250 |
Rich & Full Bodied
| BIN#910: Nobu Matsuhisa, Cabernet Sauvignon, Sonoma, California 17 | 90 |
| BIN#915: Jacky Blot ‘Le Haut de la Butte’, Bourgueil, Loire, France16 | 90 |
| BIN#935: Girard ‘Artistry’, Cabernet Sauvignon Blend, Napa, California 16 | 125 |
| BIN#948: Martin Ray ‘Diamond Mountain District,’ Cabernet Sauvignon, Napa, California 17 | 165 |
| BIN#950: Antinori ‘Pian della Vigne’, Brunello di Montalcino, Italy 13 | 177 |
| BIN#955: Twomey ‘Soda Canyon Ranch’, Merlot, Napa, California 14 | 185 |
| BIN#960: Justin ‘Isosceles’, Red Blend, Paso Robles, California 16 | 205 |
| BIN#965: Faust, Cabernet Sauvignon, Napa, California 17 | 210 |
| BIN#975: Silver Oak, Cabernet Sauvignon, Alexander Valley, California 15 | 220 |
| BIN#980: Caymus, Cabernet Sauvignon, Napa, California 18 | 250 |
| BIN#982: Chateau Beaucastel, Chateauneuf-du-Pape, Rhone, France 17 | 250 |
| BIN#993: Cavallotto ‘San Giuseppe’, Barolo Riserva, Piedmont, Italy 12 | 275 |
| BIN#994: Overture’ by Opus One, Cabernet Sauvignon Blend, Napa, California NV | 310 |
| BIN#995: Kenzo ‘Rindo’, Cabernet Sauvignon Blend, Napa, California 15 | 350 |
| BIN#1000: Quintessa, Cabernet Sauvignon Blend, Napa, California 16 | 375 |
| BIN#1005: Chateau Leoville Poyferre, St. Julien, Bordeaux, France 04 | 390 |
| BIN#1007: Numanthia ‘Termanthia,’ Tinta de Toro, Spain 13 | 450 |
| BIN#1020: Opus One, Cabernet Sauvignon Blend, Napa, California 16 | 860 |
| BIN#1022: Hundred Acre ‘Ark Vineyards’, Cabernet Sauvignon, Howell Mountain, Napa, Ca 16 | 1,250 |
| BIN#1025: ZD ‘Abacus’, Cabernet Sauvignon, Napa, California ‘19th Bottling’ | 1,675 |
| BIN#1030: Chateau Margaux, 1er Grand Cru, Haut-Medoc, Bordeaux, France 06 | 1,900 |
| BIN#1035: Chateau Mouton Rothschild, 1er Grand Cru, Pauillac, Bordeaux, France 10 | 3,300 |
Sauces
Dressing
| Matsuhisa Dressing | minced onion, sesame oil, grapeseed oil, soy sauce, rice vinegar, japanese mustard, black pepper, sugar |
| Yuzu Dressing | grapeseed oil, soy sauce, yuzu juice, garlic puree, black pepper |
| Spicy Lemon Dressing | grapeseed oil, soy sauce, lemon juice, cayenne pepper, garlic puree, black pepper, salt |
| Ceviche Sauce | aji amarillo, lemon juice, soy sauce, salt, garlic puree, black pepper, ginger and yuzu juice, ensui (egg white, salt, water) |
| Tofu Truffle Dressing | tofu, truffle oil, grapeseed oil, white soy, vinegar, salt, pepper |
| Tofu Aioli | tofu, yuzu juice, olive oil |
Aioli Based Sauces
Miso Based Sauces
Salsas
Soy Based Sauces
| Wasabi Soy | soy sauce, low sodium soy sauce, dashi, hon dashi, water, wasabi |
| Yuzu Soy | yuzu juice, soy sauce |
| Chili Soy Sauce | Ginger, negi, ryu, sesame and olive oil, ponzu |
| Ponzu | Rice vinegar, lemon juice, soy sauce |
| Goma Ponzu | Sesame oil, ponzu, den miso |
| Amazu Ponzu | Sugar, salt, rice wine vinegar, lemon juice, soy sauce |
| Butter Ponzu Sauce | Clarified butter, shichimi, ponzu |
| Tosazu | dashi, mirin, soy sauce |
| Tempura Sauce | dashi, mirin, soy sauce |
| Donburi Sauce | dashi, mirin, soy sauce, (different ratio than tempura sauce) |
| Eel Sauce | soy sauce, sugar, sake, mirin, eel bones |
| Tare | chicken stock, soy sauce, sugar, sake, mirin |
| Light Garlic Sauce | sliced garlic, shichimi, olive oil, soy sauce |
| Spicy Garlic Sauce | chili garlic, sake, sake soy |
| Wasabi Pepper Sauce | butter, olive oil, sliced garlic, black pepper, wasabi, soy sauce, dashi, hon dashi, water, (+sake is used to deglaze pan before the sauce added) |
| Black Bean Sauce | black bean paste (gluten free), sake, black pepper |
| Anticucho Yellow | aji amarillo |
Other
| Teriyaki | Chicken stock (roasted chicken bones boiled with water, carrots, onion and celery), soy sauce, sugar, mirin, sake |
| Spicy Dashi Broth | dashi, vinegar, kochijan (Korean spicy miso paste and sake soy), garlic, ginger, salt, low sodium soy, yuzu juice, red onion, cilantro & cucumber |
| Egg Sauce | egg yolks, clarified butter, lemon juice, soy sauce |
| Chimichurri | cilantro, parsley, shiso, scallion, garlic, myoga (ginger bulb), jalapeno |
| Poke Sauce | den miso, ponzu, aji amarillo, ryu |
| Umami Marinade | mixed vegetables (leek, onions, carrots, ginger, sweet potato, potato, celery, garlic, daikon), dry konbu, dried chili, salt, soy salt |