NOBU COLD DISHES
|
Oyster with Nobu Sauce 3 pc minimum order
|
336/pc
|
|
Bigeye Tuna Tataki with Ponzu
|
820
|
|
Yellowtail Sashimi with Jalapeno
|
880
|
|
White Fish with Dry Miso
|
820
|
|
Toro Tartar with Caviar
|
1,680
|
|
Yellowtail or Salmon Tartar with Caviar
|
1,150
|
|
Nobu Crispy Rice with Spicy Tuna, Salmon, Crab
|
690
|
|
Salmon Tataki with Karashi Su Miso
|
990
|
TIRADITO
|
White Fish
|
820
|
|
Scallop
|
1,280
|
|
Octopus
|
890
|
CEVICHE
|
Mixed Seafood
|
820
|
|
Lobster
|
1,020
|
NOBU STYLE TACO
price per pc - 2 pc minimum order
|
Pork
|
230
|
|
Tomato Salsa Tuna
|
240
|
|
Lobster, Wasabi Sour Cream
|
300
|
|
Salmon Spicy Miso
|
220
|
NEW STYLE SASHIMI
|
Tofu
|
240
|
|
White Fish
|
820
|
|
Salmon
|
990
|
|
Oyster
|
1,340
|
NOBU SALAD
|
Edamame
|
140
|
|
Spicy Edamame
|
160
|
|
Field Greens
|
240
|
|
Tomato Matsuhisa Salad
|
300
|
|
Kelp Salad
|
380
|
|
Salmon Skin Salad
|
780
|
|
Shiitake Salad
|
280
|
|
Green Papaya Salad
|
400
|
|
Warm Mushroom Salad
|
560
|
|
Sashimi Salad
|
980
|
|
Lobster Shitake Salad
|
4,000
|
NOBU DISHES HOT
|
Cream Spicy Crab
|
M/P
|
|
Black Cod Butter Lettuce
|
420/pc
|
|
King Crrab Amazu Ponzu
|
M/P
|
|
Nasu Miso
|
320
|
|
Squid Pasta with Light Garlic Sauce
|
990
|
|
Shrimp with Wasabi Pepper or Spicy Garlic Sauce
|
1,120
|
|
Rock Shrimp Tempura with Creamy Spicy, Creamy Jalapeno or Butter Ponzu
|
1,200
|
|
Salmon with Crispy Spinach and Yuzu Soy
|
1,560
|
|
King Crab Tempura Amazu Ponzu
|
M/P
|
|
Black Cod Miso
|
2,400
|
|
Shrimp and Lobster with Spicy Lemon Dressing
|
2,200
|
|
Chilean Sea Bass with Dry Miso, Black Bean or Umami
|
3,170
|
|
Lobster with Wasabi Pepper or Uni Butter
|
3,900
|
SPECIALTY TEMPURA
|
Shojin Vegetables
|
420
|
|
Shrimp
|
980
|
|
Shrimp and Vegetables
|
1,180
|
|
Seafood Kakiage
|
650
|
NIGIRI & SASHIMI
price per pc (2 pcs minimum order)
|
Belt Fish
|
150
|
|
Lapu-Lapu
|
175
|
|
Bigeye Tuna
|
200
|
|
Salmon
|
280
|
|
Blue Fin Oh Toro
|
750
|
|
Surf Clam
|
200
|
|
Aori Squid
|
150
|
|
Tamago
|
150
|
|
Shrimp
|
200
|
|
Smelt Egg
|
190
|
|
Yellowtail
|
280
|
|
Scallop
|
250
|
|
Fresh Water Eel
|
270
|
SUSHI / MAKI
|
Hand Roll
|
Cut Roll
|
|
|---|---|---|
|
Bigeye Tuna
|
290
|
380
|
|
Spicy Bigeye Tuna
|
280
|
390
|
|
Salmon Avocado
|
390
|
490
|
|
California
|
450
|
600
|
|
Shrimp Tempura
|
270
|
380
|
|
Salmon Skin
|
240
|
390
|
|
Vegetable
|
230
|
340
|
|
House Special
|
-
|
650
|
|
Soft Shell Crab
|
-
|
620
|
|
Yelllow Tail Jalapeno
|
-
|
525
|
|
Salmon New Style
|
-
|
550
|
ASSORTED PLATTER
|
Sushi Ocean 8
Chef selection - 8 pcs of sushi with miso soup
|
1,550
|
|
Sushi Ocean 10
Chef selection - 10 pcs of sushi with miso soup
|
1,720
|
|
Sashimi Ocean 12
Chef selection - 12 pcs of sashimi, bowl of rice & miso soup
|
1,920
|
|
Nobu Pacific Rim
Chefs selection - 8 pcs of sashimi, 5 pcs of sushi, bowl of rice & miso soup
|
2,880
|
TOBANYAKI
|
Australian Grass Fed Beef Tenderloin
|
2,800
|
|
Mixed Seafood
|
1,720
|
|
Chicken
|
1,000
|
|
Mixed Mushrooms
|
780
|
NOBU YAKIMONO
Choice of Teriyaki, Wasabi-Pepper or Anticucho Sauce
|
Free Range Chicken
|
1,080
|
|
Salmon
|
1,460
|
|
Australian Grass Fed Beef Tenderloin 180g
|
2,400
|
|
US Prime Dry Aged Ribeye
|
8,000
|
BRICK OVEN DISHES
|
Seasonal Vegetables with Jalapeno Salsa
|
485
|
|
Umami Marinated Whole Chicken
|
1,100
|
|
Nobu Manila Style Kurobuta Pork Sisig
|
1,960
|
|
Pork Belly Spicy Miso
|
1,960
|
KUSHIYAKI
Choice of Teriyaki or Anticucho Sauce
|
Vegetable
|
320
|
|
Chicken
|
400
|
|
Shrimp
|
710
|
|
Beef
|
740
|
SOUP & NOODLES
|
Miso Soup
|
200
|
|
Mushroom Soup
|
340
|
|
Clear Soup
|
500
|
|
Spicy Seafood Soup
|
580
|
|
Chilled Soba Noodles
|
640
|
|
Yaki Udon
|
590
|
Exclusive Japanese A5 Kobe Beef
Market Price 50g minimum
Tataki - New Style - Tobanyaki - Yakimono - Flambe - Spicy Tacos 6pcs minimum order
Tataki - New Style - Tobanyaki - Yakimono - Flambe - Spicy Tacos 6pcs minimum order
Premium Japanese A5 Wagyu
Market Price per 100g
|
Tataki
|
50g minimum
|
|
New Style
|
50g Minimum
|
|
Flambe
|
100g minimum
|
|
Tobanyaki
|
100g minimum
|
|
Yakimono
|
100g minimum
|
OMAKASE
Experience the Essence of Chef Matsuhisa Cuisine Multi-Course Omakase Menu
|
Signature Omakase
|
5,000
|
|
Seasonal Omakase
|
8,000
|
NOBU DESSERT MENU
|
Bento Box
Molten Chocolate Cake & Green Tea Ice Cream
|
440
|
|
Nobu Halo Halo
Coconut Water Snow, Yuzu Gelee, Green Tea Crisps, Adzuki Bean, Coconut Sesame Mochi, Sweet Condensed Milk & Ube Ice Cream
|
420
|
|
Nobu Cheesecake
Pecan Crumble, Passion Fruit Sauce & Mixed Berry Sorbet
|
440
|
|
Green Tea Chocolate Royale
Matcha Almond Jaconde, White Chocolate Green Tea Mousse, Passion Fruit Glaze & Strawberry Ice Cream
|
480
|
|
Miso Capuccino
Candied Pecans, Coffee Creameux, Miso Foam & Vanilla Cream
|
385
|
|
Selection Fresh Fruit
|
420
|
|
Ice Cream or Sorbet
|
100
|
Prices are in Philippine Pesos, inclusive of VAT and subject to local tax and service charge
NOBU MANILA FATHER'S DAY SUNDAY BRUNCH
|
PHP4,388net per person
|
BRUNCH A LA CARTE
MAINS
|
Shrimp and Vegetable Tempura
|
|
Black Cod Butter Lettuce
|
|
Wagyu Beef Sisig
|
|
Shrimp Spicy Garlic
|
|
Baked Mussels with Amarillo Aioli
|
NOBU SIGNATURE SASHIMI TRIO
|
Tuna Matsuhisa, Yellow Tail Jalapeno, Salmon KSM
|
BUFFET STATION
NOBU SUSHI & SASHIMI STATION
|
Assorted Premium Chef Selection Cup Sushi and Nigiri Sushi
|
|
White Fish New Style
|
|
Shrimp Chimuchuri
|
MAKI ROLLS
|
Salmon Skin Roll
|
|
House Special Roll
|
|
Shrimp Tempura Roll
|
|
Vegetable Roll
|
|
Spicy Tuna Roll
|
SALAD
|
Make Your Own Mixed Green Field Salad
|
|
Sausage Wrapped in Ube Shokupan
|
|
Spicy Glass Noodles
|
|
Assorted Kelp Salad
|
|
Tomato Matsuhisa
|
|
Nobu Style Potato Salad
|
|
Asian Style Salad with Honey Sesame Dressing
|
CHILLED SEAFOOD BAR
|
Whole Tuna Display
|
|
Oyster
|
|
Blue Crab
|
|
Shrimp
|
|
Slipper Lobster
|
HOT DISHES
|
Yaki Udon
|
|
Roasted Mixed Vegetables with Yuzu Dressing
|
|
Sweet Soy Marinated Grilled Pork
|
|
Okonomiyaki
|
|
Siomai
|
SOUP
|
Salmon Head Yuzu Miso
|
LIVE STATION
KUSHIYAKI STATION
|
Wagyu Pastrami Slidders
|
CARVING STATION
|
Whole Wagyu Leg
|
|
Shrimp Fried Rice
|
ROBATA GRILL STATION
|
Pork Ribs
|
|
Umami Chicken
|
|
Chicken Skin and Thigh
|
|
Salmon Belly
|
|
Assorted Vegetables
|
DESSERT STATION
MINIATURE CAKES AND PASTRIES
|
Black Forest Verrine
|
|
Mango Pudding with Coconut Tapioca Pearl
|
|
Matcha Creme Brulee with Azuki Red Bean
|
|
Dark Cherry Amandine Tart with Don Papa Rum
|
|
Red Velvet Cake
|
|
Hazelnut and Milk Chocolate Layered Cake
|
WHOLE CAKES
|
Green Tea Tiramisu
|
|
Baked Cheesecake
|
|
Raspberry Opera Cake
|
PARFAIT TRUFFLE
|
Mango, Vanilla, Matcha, Raspberry
|
SELECTION OF ICE CREAM
LIVE STATION
WHITE CHOCOLATE FOUNTAIN
|
Fresh Strawberry
|
|
Chocolate Moist Sponge
|
|
Colored Meringue
|
|
All menu items & prices are subject to change without prior notice
|
HOKUTSETSU SAKE
NOBU DAIGINJO YK35
|
Medium bodied, rare, luxurious, silky and smooth
|
|
|
Bottle 720ml
|
11,840
|
|
Bottle 1.8L
|
22,380
|
NOBU DAIGINJO TK 40 THE PREMIUM SAKE
|
Medium bodied, delicate and creamy (Served hot or cold)
|
|
|
Bottle 300ml (Served hot or cold)
|
1,910
|
|
Bottle 500ml
|
4,380
|
|
Bottle 1.5L
|
9,300
|
NOBU JUNMAI DAIGINJO THE SAKE
|
Medium bodied, clean and complex (Served hot or cold)
|
|
|
Masu 210ml
|
1,300
|
|
Small 180ml
|
1,500
|
|
Large 360ml
|
2,900
|
|
Bottle 300ml
|
2,600
|
|
Bottle 1.5L
|
9,600
|
HOKUSETSU DAIGINJO BLACK LABEL
|
The Original Nobu Sake, light and crisp with a nutty character
|
|
|
Masu 210ml
|
1,120
|
|
Small 180ml
|
1,320
|
|
Large 360ml
|
2,240
|
|
Bottle 1.8L
|
10,800
|
JUNMAI DAIGINJO TK40 GENSHU ENSHINBURI HIKARI
|
Elegant floral flavors, and White Tea are found in this powerful Genshu, or undiluted sake
|
|
|
Bottle 720ml
|
22,000
|
GINJO NIGORI
|
Unfiltered, dry and creamy with floral notes
|
|
|
Bottle 500ml
|
2,195
|
SPECIALTY COCKTAIL
LIGHT CRISP AND REFRESHING
|
Matsuhisa Martini
|
560
|
|
Lychee Martini
|
360
|
|
Cucumber Martini
|
520
|
|
Mango Passion Martini
|
360
|
|
Champagne 95
|
480
|
AROMATIC AND SPICE
|
Papa Shichimi
|
490
|
|
Japanese Bloody Mary
|
420
|
SPICY AND TART
|
Calamansi Martini
|
500
|
RICH AND BOLD
|
Japanese Sidecar
|
560
|
WINE BY GLASS
CHAMPAGNE AND SPARKLING
|
Zonin, Prosecco Brut, DOC , Italy NV
|
500
|
|
Martini Asti, Spumante DOCG, Italy
|
580
|
|
Moet & Chandon, Brut Imperial, Epernay NV, France
|
1,980
|
WHITE WINE
|
False Bay, Chenin Blanc, South Africa 2022
|
390
|
|
Long Barn, Chardonnay, California USA 2019
|
480
|
|
Cape Mentelle, Sauvignon Blanc-Semillon, Margaret River, Australia 2021
|
650
|
RED WINE
|
Chateau Siran Saint-Jacques, Bordeaux, France 2017
|
460
|
|
Heartland, Shiraz, Longhorne Creek, South Australia 2019
|
490
|
|
Matsuhisa, Pinot Noir, Russian River Valley, Sonoma County, California, USA 2018
|
1,930
|
DESSERT WINE
|
Tio Pepe, Sherry, Spain
|
175
|
|
Grahams, Late-Bottled Vintage Port, Oporto, Portugal 2008
|
320
|
|
Hakutsuru, Plum Wine, Kobe, Japan
|
430/3,590
|
BY BOTTLE
Sparkling & Champagne
|
Martini Asti, Espumante DOCG, Italy
|
2,800
|
|
Zonin, Prosecco Brut, DOC , Italy NV
|
3,200
|
|
Bottega Gold, Prosecco, Brut, Italy NV
|
4,600
|
|
Scramsberg Blanc de Blancs, USA 2009
|
7,400
|
|
Pol Roger, Brut, NV, France
|
7,700
|
|
Ruinart, ?Blanc de Blancs?, Reims NV
|
8,710
|
|
Moet & Chandon, Brut Imperial, Epernay NV
|
9,000
|
|
Veuve Clicquot, Brut Yellow Label, France NV
|
9,600
|
|
Bollinger, Brut, Special Cuvee NV
|
11,200
|
|
Perrier Jouet, Belle Epoque, Epernay 2004
|
17,890
|
|
Louis Roederer, Cristal, Reims 2005
|
30,250
|
Rose Champagne
|
Louis Roederer, Rose, Reims 2009
|
11,830
|
|
Dom P?rignon, Rose, Epernay 2002
|
57,000
|
|
Louis Roederer, Cristal, Rose, Reims 2005
|
64,000
|
WHITE WINE
Light, Crisp & Refreshing
|
False Bay Slow, Chenin Blanc, Stellenbosch, South Africa 2022
|
1,900
|
|
Schubert, Sauvignon Blanc, Wairarapa, New Zealand 2018
|
3,460
|
|
Cakebread, Sauvignon Blanc, Napa Valley, California USA 2016
|
6,200
|
Spicy & Aromatic
|
Cape Mentelle, Sauvignon Blanc-Semillon, Margaret River, Australia 2021
|
3000
|
|
Inglenook, Blancaneaux, Napa Valley, USA 2013
|
12,800
|
Rich & Full Bodied
|
Matsuhisa, Chardonnay, Russian River, California, USA 2011 (375ml)
|
1,950
|
|
Long Barn, Chardonnay, California USA, 2019
|
2,200
|
|
Le Pavilllon Macon-Bussieries, Chardonnay, Saraziniere, Bourgogne, France 2012
|
3,500
|
|
Matsuhisa, Chardonnay, Russian River Valley, California, USA 2014
|
6,000
|
|
Hyde de Vilain, Chardonnay, Los Carneros, Napa Valley USA 2010
|
8,100
|
|
Stag?s Leap, Chardonnay, Napa Valley, USA 2015
|
8,400
|
|
Le Chavalier Sterimberg, Hermitage, Jaboulet, France 2001
|
9,200
|
|
Louis Jadot Grand Cru, Chardonnay, Batard-Montrachet, France 2010
|
39,800
|
|
Domaine Alain Chavy Grand Cru, Chardonnay, Chevalier-Montrachet, Cote de Beaune, France 2010
|
89,700
|
RED WINE
Light & Medium Bodied
|
Cloudy Bay, Pinot Noir, New Zealand 2019
|
6,000
|
|
Matsuhisa, Pinot Noir, Russian River Valley, Sonoma County, California, USA 2018
|
9,450
|
|
Louis Jadot Volnay 1er Cru, Clos De La Barre, Monopole, France 2010
|
10,680
|
|
Louis Jadot Pommard, 1er Cru les Chaponni?res, France 2010
|
12,750
|
Robust and Spicy
|
Heartland, Shiraz, Longhorne Creek, South Australia 2019
|
2,300
|
|
Gaia, Cabernet Sauvignon / Cabernet Franc, Clare Valley, Australia 2015
|
8,800
|
|
Frescobaldi, Castiglioni, Chianti, Italy
|
8,880
|
|
Penfold, Shiraz, Barossa Valley, Australia 2006
|
10,200
|
|
Torbreck, Shiraz, The Decendant, Barossa Valley, Australia 2006
|
17,800
|
|
Grant Burge, Shiraz, Meshach, Barossa Valley, Australia
|
17,920
|
|
Jim Barry, The Armagh, Shiraz, Clare Valley, Australia 2008
|
35,200
|
Rich & Full Bodied
|
Matsuhisa, Cabernet Sauvignon, Napa Valley, California, USA 2017
|
8,580
|
|
Yalumba, ?The Menzies?, Cabernet Sauvignon, Coonowarra, Australia NV
|
7,900
|
|
Vega Sicilia, Alion, Spain 2009
|
10,700
|
|
Joseph Phelps, Cabernet Sauvignon, Napa Valley, USA 2014
|
11,550
|
|
Marchessi Antinori, Guado Al Tasso, Bolgheri Superiore. Italy 2001
|
14,000
|
|
Domaine Robert Arnoux Lachaux Nuits Saint Georges 1er Cru 2008
|
13,290
|
|
San Guido, Bolgheri Sassicaia, Italy 2010
|
19,995
|
|
Amarone Della Valpolicella, Speri, Italiy 1995
|
20,600
|
|
Opus One, Napa Valley, California, USA 2011
|
112,500
|
TEPPAN PHP6,000
|
Nobu Style Sashimi
|
|
OYSTER SASHIMI 3pc
|
|
Nobu Salsa, Maui Onion Salsa, Tiradito
|
|
SASHIMI SALAD
|
|
Matsuhisa Dressing
|
|
CHEF SUSHI SELECTION
|
|
MISO SOUP
|
|
SHRIMP TEPPANYAKI
|
|
Miso Yogurt and Dry Miso
|
|
SCALLOP
|
|
Jalapeno Cilantro
|
|
AUSTRALIAN PRIME TENDERLOIN
|
|
Wasabi Pepper Sauce
|
|
CHICKEN FRIED RICE
|
|
BENTO BOX
|
|
Chocolate Cake, Matcha Ice Cream
|
TEPPAN PHP7,000
|
TUNA TARTAR AND 1PCS OYSTER
|
|
WHITE FISH TIRADITO
|
|
Yuzu and Lemon Juice
|
|
CHEF SUSHI SELECTION
|
|
AKA MISO SOUP
|
|
WITH Asari Clam
|
|
SCALLOP SHISO SALSA
|
|
SEA BASS CORN AJI AMARILLO
|
|
AUSTRALIAN PRIME TENDERLOIN
|
|
Shishito Peppers, Pickled Bean Sprouts Sweet Soy Anticucho Sauce
|
|
SHRIMP FRIED RICE
|
|
Choice of
|
|
NOBU HALO-HALO OR MISO CAPUCCINO
|
TEPPAN PHP8,500
|
TORO TARTAR AND 1PCS OYSTER
|
|
YELLOWTAIL SASHIMI WITH JALAPENO
|
|
CHEF SUSHI SELECTION
|
|
PRAWN HEAD MISO SOUP
|
|
SEA BASS WITH FOIE GRAS
|
|
Plum Sake Sauce
|
|
AUSTRALIAN PRAWN WITH HONEY ANTICUCHO
|
|
WAGYU BEEF
|
|
Truffle Teriyaki Sauce and Cabbage Steak
|
|
XO FRIED RICE
|
|
Choice of
|
|
NOBU HALO-HALO OR MISO CAPUCCINO
|
A LA CARTE
|
PREMIUM JAPANESE WAGYU
|
M/P 100g minimum
|
|
AUSTRALIAN PRIME TENDERLOIN
|
|
|
90g
|
1,400
|
|
180g
|
2,380
|
|
360g
|
5,600
|
FRESH SEAFOOD
|
Chilean Sea Bass Plum Sake Sauce
|
3,200
|
|
Lobster Spicy Ponzu
|
4,400
|
|
Tiger Shrimp Miso Yogurt
|
1,000
|
|
Salmon
|
1,200
|
|
Scallop Cilantro
|
2,000
|
|
King Crab Aji Amarillo
|
M/P
|
FREE RANGE CHICKEN
SIDE DISHES
|
Spicy Edamame
|
160
|
|
Teppanyaki Vegetable
|
345
|
|
Yaki-Udon
|
590
|
FRIED RICE
|
XO Fried Rice
|
400/1,200
|
|
Beef Fried Rice
|
400/1,200
|
|
Kani Fried Rice
|
420/1,250
|
|
Shrimp Fried Rice
|
350/1,050
|
|
Wagyu Beef Fried Rice
|
1,190/3,570
|
WELCOME BACK
As we begin to reopen our restaurants to the public, we want you to know, we are committed to doing so as responsibly and safely as possible. We are taking extra measures as the safety and health of our customers and staff is paramount. Certain policies and procedures have been modifed, and new requirements introduced, to ensure we are adhering to applicable health and safety guidelines and complying with state and local law. We want to thank you for your continuous support during this challenging time and are honored to serve you again.
Explore Nobu Nobu Manila
SUNDAY BRUNCH IS BACK!
Starting on September 11, 2022, Sunday new opening hour of our Sunday Brunch will start at 11:30am and with same closure at 3:00pm.
Please enjoy our Nobu Style Buffet exclusive for Brunch service.