NOBU LAS VEGAS HARD ROCK DINNER MENU NOBU CLASSIC COLD Spicy Miso Chips Tuna or Scallop * 20 Lobster Ceviche on Butter Lettuce 22 Bluefin Toro Tartare with Caviar * 40 Salmon or Yellowtail Tartare with Caviar * 26 Monkfish Pate Karashi Su Miso Sauce with Caviar * 30 Yellowtail Jalapeño * 27 Tai with Dry Miso, Extra Virgin Olive Oil and Yuzu * 36 Sashimi Salad with Matsuhisa Dressing * 29 Oysters with Nobu's Three Salsas or New Style * 18 White Fish Tiradito Nobu Style * 25 New Style Sashimi - Salmon, White Fish, Sweet Shri or Scallop * 25 Seafood Ceviche Nobu Style* 24 Field Greens and Paper Thin Vegetables 14 Lobster Shiitake Salad with Spicy Lemon Dressing Tuna Tataki with Ponzu, Salsa or Tosazu * 28 Uni or Oyster Shooter * 20/14 King Crab Ceviche 42 HOT King Crab Amazu 42 Black Cod with Miso 40 Squid Pasta with Light Garlic Sauce 28 Creamy Spicy Crab 30 Rock Shri Teura 28 with Creamy Spicy, Ponzu, or Creamy Jalapeño Sea Bass 48 with Black Bean, Dry Miso or Umami Style Pan Seared Scallops 40 with Wasabi Pepper, Spicy Garlic or Jalapeño Salsa Shri and Lobster with Spicy Lemon 65 Beef or Seafood Toban-yaki* 50 Tasmanian Ocean Trout with Crispy Baby Spinach * 29 Lobster Wasabi Pepper Sauce
Beef Tenderloin 45 with Teriyaki, Wasabi or Anticucho Sauce * Organic Jidori Chicken 32 with Teriyaki, Wasabi or Anticucho Sauce * "Anticucho" Peruvian Style Skewers 14 Spicy Chicken, Beef or Salmon Shri with Spicy Garlic 35 NOBU NOW OTSUMAMI Spicy Edamame 9 Chili Garlic, Sake Soy, Sesame Oil, Peanuts Shishito 14 Maldon Salt, Sesame Seeds and Miso COLD Salmon Nashi * 40 Crispy Rice with Spicy Tuna * 27 Seared Big Eye Tuna with Crispy Nori & Fresh Myoga * 35 Tai with Red Jalapeno and Garlic Ponzu * 40 Kohlrabi Salad * 18 Hawaiian Hearts of Palm with Jalapeño Dressing 24 Tasmanian Ocean Trout with Chimichurri Wasabi Salsa * 45 Toro Jalapeño or Toro New Style with Truffles * 100 King Crab Hand Roll 15 HOT Whole Maine Lobster with Hearts of Palm Pasta Grilled Octopus with Anticucho Miso 32 Beef Tenderloin with Truffle Ama-zu Tosazu * 60 Pan Roasted Sea Bass with Myoga Cilantro Salad 48 Wagyu Gyoza * 34 Alaskan King Crab New Style with Yuzu Brown Butter 42 Australian Wagyu Ribeye with Black Pepper Garlic Sauce * 150 Broiled Yellowtail Collar 26 Sautéed Hearts of Palm Pasta VEGETABLES Crispy Brussels Sprouts 32 Warm Mushroom Salad 60
Baby Spinach Salad with Yuzu and Dry Miso 48 Eggplant with Miso 34 Cucumber Sunomono 9 Mushroom "Toban-Yaki" 150 JAPANESE A5 WAGYU * Choice of styles $38 per oz Lightly Seared Sashimi: New Style or Tataki Sliced Steak: Hot Stone or Yakimono TEMPURA Seasonal Shojin 16 Whole Main Lobster Shri and Vegetable 40 Scallop Phyllo (2 pc) 18 Shri (2 pc) 14 OMAKASE MENU * Per person Nobu Signature Omakase 125 Seasonal Omakase 150 ~ 200 7 Course Sake Flight 60 SOUPS Miso Soup with Tofu 6 Spicy Seafood Soup 14 Seasonal Mushroom Soup 12 Clear Soup 11 NOBU STYLE SASHIMI TACOS Price per pc Tuna * 9 King Crab 10 Umami Sea Bass 10 Wagyu Soy Shallot 15 Lobster 10 Spicy Vegetable 6 SPECIAL SUSHI MAKI Albacore Special Roll * 28 Salmon New Style Roll * 25 Rainbow Roll * 27 Caterpillar Roll * 18 Yellowtail Jalapeño Special Roll * 28
NIGIRI & SASHIMI* Price per pc Whitefish 6 Octopus 5 Yellowtail 7 Scallop 5 Kanpachi 8 Salmon Egg 5 Big Eye Tuna 7 Tamago 4 Bluefin Toro 19 Snow Crab 7 Sweet Shri 9 Uni 9 Salmon 6 Shri 5 Mackerel 5 Albacore 6 Japanese Red Snapper 8 Aji 5 Smoked Salmon 6 Kohada 6 Fresh Water Eel 7 Ocean 9 Sushi 60 Sea Eel 7 Ocean 11 Sushi 95 Giant Clam 9 Fresh Wasabi 12 SUSHI MAKI California Hand Roll 10 Cut Roll 12 Eel and Cucumber Hand Roll 10 Cut Roll 15 Nobu s House Special Cut Roll 19 Kappa Hand Roll 5 Cut Roll 6 Toro and Scallion * Hand Roll 14 Cut Roll 18 Lobster Cut Roll Smoked Salmon Skin Hand Roll 8 Cut Roll 11 Shri Teura Hand Roll 7 Cut Roll 12 Yellowtail Jalapeño * Hand Roll 10 Cut Roll 12 Yellowtail Scallion * Hand Roll 10 Cut Roll 12 Soft Shell Crab * Hand Roll 20 Cut Roll 18 Tuna Spicy or Regular Hand Roll 10 Cut Roll 12 Salmon * Hand Roll 7 Cut Roll 9 Spicy Scallop * Hand Roll 9 Cut Roll 12 Vegetable Hand Roll 6 Cut Roll 10 *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or have a blood immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. Please be advised that our prices are subject to change.*
DESSERT Created by Executive Pastry Chef: Allyson Tada Truffle Truffle 18 Black Truffle Cream Cheese Panna Cotta, Valrhona Chocolate Glaze, Foie Gras Shortbread, Hazelnut Meringue, Amaro Apricot Gel, Truffle Coral Tuile & Fresh Shaved Sabatino Australian Truffles Ice Cream Toban 16 Warm Cherry Raspberry Coote, White Corn Cake, Lemon Zest, Honey Nori Teura & Lemon Thyme Ice Cream White Chocolate Pot De Crème 16 Crispy Valrhona Chocolate Mousse, Grapefruit Caari Gelee, Citrus Supremes & Orange Meringue Tuile Sata Andagi 14 Carrot Apricot Filled Doughnut, Shio Koji Caramel, Lemon Miso Sugar, Spiced Brandy Ice Cream & Pie Crumble Suntory Cappuccino 9 Valrhona Chocolate Almond Crunch, Coffee Cream, Japanese Whisky Foam & Milk Ice Cream Bento Box 14 Valrhona Dark Chocolate Fondant & Ierial Matcha Gelato Ginger Peach Shave Ice 16 Fresh Ginger Infused Fiji Water Shave Ice, Orange Agave Syrup, Peach Liqueur Sabayon, Seasonal Stone Fruit & Fresh Peach Sorbet Assorted Mochi Ice Cream 14 House Made Ice Cream or Sorbet 10 Fruit Infused Junmai Sake 16