Nobu Malibu - Malibu, CA

Albacore, scallions & creamy spicy sauce

Tuna, scallions and creamy spicy sauce

Snow crab, avocado, cucumber, sesame seeds

Eel & Cucumber

Seasonal Vegetables (subject to change) including asparagus, avocado, cucumber, spinach, scallion, shiso leaf, yamagobo, scallion. Wrapped in seaweed with a thin daikon wrap.

Shrimp tempura, asparagus & creamy spicy sauce

Baked snow crab with avocado and creamy spicy sauce, wrapped in soy paper.

Yellowtail, serrano pepper, yuzu soy & cilantro

Yellowtail & scallions

Salmon & avocado

We at Nobu appreciate our guests and our team is working hard to provide you a perfect ordering experience on Postmates. Any additions to our employee contribution fund during these difficult times would go directly towards our takeout team member's only and would be greatly appreciated."

Passionfruit infused Junmai Sake

Medium-bodied, clean and complex with floral notes

Medium-bodied, clean and complex with floral notes

Medium-bodied, clean and complex with floral notes.

Medium-bodied, delicate, and creamy

Medium-bodied, delicate, and creamy

Medium-bodied, delicate, and creamy

Medium bodied with notes of soft white fruits with pure and refreshing finish

Medium-bodied, rare, luxurious, silky, and smooth

Medium bodied with notes of soft white fruits with pure and refreshing finish

2 pc

2pc per order

2pc per order

2pcs

2pc per order

Exclusive to Nobu Rich & Full Bodied

Exclusive to Nobu Russian River California '18 Light Bodied

Alexander Valley, Sonoma '15

Light bodied

Light bodied

Robust & Spicy

Robust & Spicy

Rich & Full Bodied

Meyer Lemons, Pure Cane Sugar, Agave, Acqua Panna

Lychee, Pineapple & Passsionfruit

Nobu Proprietary Bean Blend Fresh Brewed Daily, Sugar & Cream (Non-Dairy Available) on request

6pc Yellowtail Sashimi served with yuzu soy, fresh cilantro and jalapeno slices

Finely chopped sashimi mixed with chopped onions and garlic served with wasabi soy sauce. Garnished with white sturgeon caviar, chives, & kumomo

Finely chopped sashimi mixed with chopped onions and garlic served with wasabi soy sauce. Garnished with white sturgeon caviar, chives, & kumomo

Finely chopped sashimi mixed with chopped onions and garlic served with wasabi soy sauce. Garnished with white sturgeon caviar, chives, & kumomo

Mix of white fish and shellfish sashimi served with cilantro, cucumber, tomato, red onions, asari clam

9 pc Thinly sliced white fish sashimi with Peruvian chili, soy salt and yuzu-lemon juice

Thinly sliced whitefish sashimi with garlic, ginger, sesame seeds and chives that is lightly seared with hot sesame and olive oils and finished with yuzu soy sauce.

Thinly sliced salmon sashimi with garlic, ginger, sesame seeds and chives that is lightly seared with hot sesame and olive oils and finished with yuzu soy sauce.

7pcs Seared tuna sashimi on a bed of mixed field greens served with Matsuhisa Soy Onion dressing

9 pc Thinly sliced white fish sashimi, yuzu juice and olive oil, finished with dry miso crumble, scallions and garlic chips

9 pc, salmon sashimi set in yuzu juice and olive oil, finished with dry miso crumble, scallions and garlic chips.

Monkfish liver (ankimo) streamed and served chilled, caviar, scallions with karashi su miso.

Mixed field greens with Matsuhisa Soy Onion dressing

Mixed field greens with grilled shiitake mushrooms, spicy lemon dressing, garlic chips, sesame seeds

Japanese red snapper sashimi, celery hearts, micro cilantro, soy salt and aji amarillo peppers with spiced agave sauce.

2pc per order

Roasted king crab, butter lettuce, organic white miso dressing with micro shiso and pine nuts.

Albacore sashimi, truffle-oil infused meyer lemon sauce, crispy baby artichokes, dry miso and chives.

Little gem greens, dry miso and candied pecans with chili d'agua crème fraiche dressing.

Japanese red snapper sashimi, sweet shiso and serrano salsa, srispy shiitake mushrooms.

White fish sashimi, pecorino cheese, micro arugula, jalapeno dressing.

Trentino, Italy '18 Light, Crisp & Refreshing

Light, Crisp & Refreshing

Exclusive Nobu Chardonnay Rich & Full Bodied

Light, Crisp & Refreshing

Rich & Full Bodied

Light, Crisp & Refreshing

Light, Crisp & Refreshing

Rich & Full Bodied

Rich & Full Bodied

Tuna, scallions and creamy spicy sauce

Tuna, asparagus, avocado sauce

Snow crab, avocado, cucumber & sesame seeds

Fresh water eel, cucumber & eel sauce

Seasonal Vegetables (subject to change) including asparagus, avocado, cucumber, scallion, okra yamagobo, scallion. Wrapped in seaweed with a thin daikon wrap.

Cucumber - Vegan

Shrimp tempura, asparagus, sesame seeds & creamy spicy sauce

Baked snow crab with avocado and creamy spicy sauce, wrapped in soy paper cut into 6 pieces.

Yellowtail, serrano peppers, yuzu soy, cilantro stems

Yellowtail & scallions

Crispy soft shell crab, avocado, smelt egg, scallions & wrapped in daikon. Cut roll only.

Tuna, Salmon, Yellowtail, White Fish, Snow Crab, Avocado, Masago, Scallions, wrapped in daikon

Salmon, avocado & sesame seeds

Scallop, masago, creamy spicy

Avocado - Vegan

Beluga Noble Vodka, Hokusetsu Junmai Sake, Ginger, with Japanese Cucumber Garnish

Spring 44 Vodka, St.Germain Elderflower, Lychee

Kikori Japanese Whisky, Luxardo Cherry, Demerara Syrup & Angostura Bitters

Casamigos Blanco Tequila, Cilantro, Pineapple, Lime & Serrano

Brewed in Hakone, Japan by Gora Brewery Awarded International Beer Cup Gold medal in 2018. The beer style is Belgian white and use Hakone, pure water from Mt.Fuji. It features a faint citrus aroma and cilantro spicy.

Friuli, Italy nv

Brut, Grand Cru, Verzy nv

Brut, Reims nv

Priced per piece

Priced per piece

Price per piece

Priced per piece

Priced per Piece

Priced per piece

Japanese egg omelet, contains shrimp paste

Priced per Piece

'Whispering Angel'

served in amazu ponzu, red onion, cilantro and jalapeno

Nobu’s world famous Black Cod marinated in miso

2pc Black Cod Miso on Lettuce Cups with Crispy Kataifi.

Squid cut to resemble pasta, sauteed in light garlic sauce, with shiitake mushrooms, asparagus, and topped off with Japanese 7 spice

Tempura Rock Shrimp with field greens and your choice of sauce (Creamy Spicy with Shiitake mushrooms or Butter Ponzu with citrus dressing)

Diced whole Main lobster and organic vegetables with shaved truffles, jalapenos and micro cilantro served with truffle infused amazu sauce.

Japanese eggplant, spicy den miso with sesame seeds.

Sea bass steamed with yuzu juice, olive oil, and sake, topped with dry miso seasoning

Mixed mushrooms sauteed in yuzu dressing, topped off with chives

Snow Crab, Masago, Creamy Spicy Sauce and Scallions

Sautéed (3pcs of shrimp and 1/2 of a lobster) with mixed seasonal mushrooms with spicy lemon sauce.

Whole Maine Lobster, taken out of shell, sautéed with Asparagus, Shiitake Mushrooms

Roasted Alaskan king crab with a shiso serrano sauce.

Grilled and served with Truffle Butter and topped with crispy onion

Grilled prime tenderloin, baby heirloom tomatoes, micro arugula and grated black truffles with a miso ponzu sauce.

Roasted Maine lobster and sautéed spinach with a sweet and sour yuzu miso sauce.

Grilled and sliced Japanese A-5 Miyazaki beef served with Nobu sauces.

Brick oven roasted, jalapeno dressing, jalapeno red onion salsa, micro green

Brick oven roasted brussel sprouts with tomatillo salsa.

Pan seared Chilean seabass, shimeji mushrooms, micro arugula with a spicy garlic ponzu sauce.

Grilled New York Strip rubbed with Szechuan, black pepper, roasted garlic and thyme. Served with maitake and eryngii mushrooms in a tarragon truffle butter sauce.

Sauteed seasonal vegetables with choice or light garlic or spicy garlic sauce

4 pieces of New Zealand lamb chops crusted with rosemary and panko served with grilled vegetables and a karashi su miso sauce.

Served with choice of teriyaki or anti-cucho sauce

Served with choice of teriyaki or anti-cucho sauce Specify meat temperature.

7pcs of vegetable tempura with tempura sauce

4 pieces of mixed mochi ice cream

Hazelnut cookie tuile, vanilla and caramel gelotos.

3 freshly baked cookies with chocolate chips, walnuts topped with dry miso

3 freshly baked cookies with white chocolate and macadamia nuts

steamed edamame served with sea salt

Thinly sliced Japanese cucumbers, Amazu Ponzu, sesame seeds, cherry tomato

with tofu and scallion

Clear broth with a piece of shrimp and mushrooms.

Clear broth with mixed mushrooms

Spicy clear broth with mixed seafood and mushrooms

Roasted edamame tossed in a spicy edamame sauce and garnished with roasted peanuts.

Miso soup with Asari clams

Chef Nobu’s first cookbook, reveals the essence of all Japanese cuisine: the art of using very simple techniques to bring out the latent flavors in the world’s best ingredients. Over fifty delicious recipes are presented, including all of the signature dishes, as well as Nobu desserts and drinks.

Enjoy this lavishly illustrated, carefully detailed guide to sushi making. Chef Nobu shows you how he prepares tartly seasoned sushi rice, slices and cures fresh fish and fashions striking rolls from his “new style” sashimi. Recipes for tasty appetizers, soups and salads complement his stunning sushi creations to help you craft the perfect meal.

Nobu’s first Vegetarian cookbook features the flavor and variety of vegetables, including seventy recipes from fresh salads to party foods to sizzling vegetable “steaks”. Even desserts and cocktails are made from vegetables.

Nobu Miami the Party Cookbooks reveals the party food secrets of Chef Nobu and Thomas Buckley, executive chef at Nobu Miami. Focusing on finger foods and other party specialties, each dish distills influences from Japanese and South American cuisine, adding the extra dazzle of Florida’s abundant seafood and fresh tropical fruit.

A vivid compilation of Chef Nobu’s signature dishes that spearheaded Nobu Restaurants towards becoming a household name and those of his 71 worldwide Executive Chefs. This book is both a landmark of a long personal journey and an introduction to the world of the next generation of NOBU chefs.

A reflection on Chef Nobu’s dramatic life story and the philosophy and passion that have made him one of the world’s most widely respected contemporary Japanese culinary artist. Readers will learn the stories behind the dishes that made him famous, and enjoy appearances made by his celebrity friends.

Sprinkle on top of salads or add it to your favorite fish, meat or poultry for that added zest.