health of our customers and staff is paramount. Insider Access to the World of Nobu, The subscription did not succeed, please try again later, Disclaimer: Crave-Worthy News & Exclusive Invitations Only. Seating Options. As we begin to reopen our restaurants to the public, we want you to know, we are committed to ), Whitefish Arugula with Jalapeno Dressing*, Rock Shrimp Tempura with Creamy Spicy or Ponzu, Shrimp and Lobster with Spicy Lemon Sauce, Maine Lobster with Spicy Garlic or Wasabi Pepper, Price per piece - 2 pieces minimum per fish. If you want a more relaxing experience and a day filled with spa services, head over to the Sanctuary Camelback Mountain and the Omni Scottsdale Resort & Spa at Montelucia . This sake is made from Yamada Nishiki polished to 35%. *Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. When Nobu Hotel Chicago and its on-property (and don’t forget world-famous) sushi restaurant of the same name hit the scene in 2020, the hospitality world felt its after-shock. This is the evolution of modern sake at its finest. This is made in extremely limited quantities. safety guidelines and complying with state and local law. Feel welcome to our elegant and luxurious hotel where we will make your stay an unforgettable experience. Nobu. 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. Enjoy the world's best hotels, casinos, restaurants, shows and more. The aging process has added structure to the delicate Nashi Pear flavor becoming highly complex with a deep richness not found in young sake. As we begin to reopen our restaurants to the public, we want you to know, we are committed to Protective Equipment & Masks for Whole Team, Safe Distancing Measures & Reconfigured Layout, Exclusive One Touch Menu & QR Scan Codes for Contactless Menu Access On Your Mobile, All Guest & Service Areas Rigorously & Regularly Cleaned, Expert-Guided Food Safety Protocols & Risk Assessments, Irasshaimase! This special menu includes a salad, New York or Filet with lobster tail & dessert with champagne. Scottsdale, Arizona Where to stay: The hippest and chicest hotels that are minutes away from the best nightlife are The Saguaro , Hotel Valley Ho and the W Scottsdale . Spicy Miso Chips - Tuna* or Scallop* (2 pcs min. Rita Hills, California '16, BIN#420: Bouchard Pere & Fils, Pouilly - Fuisse, Cote d'Or, France '17, BIN#440: Cakebread Cellars, Chardonnay, Napa Valley, California '18, BIN#432: Domaine Guy Robin, "Vieilles Vignes", Vaillons, Chablis 1er Cru, Burgundy, France '17, BIN#458: Kistler Vineyards, "Les Noisetiers", Chardonnay, Sonoma Coast, California '18, BIN#455: DuMOL, Chardonnay, Russian River Valley, California '17, BIN#450: Kongsgaard, Chardonnay, Napa Valley, California '17, BIN#460: Domaine Balland-Curtet, Sous le Puits, Puligny-Montrachet 1er Cru, Burgundy, France '16, BIN#453: Chateau de Meursault, Charmes, Meursault 1er Cru, Burgundy, France '15, BIN#485: Albert Bichot, "Domaine du Pavillon", Corton-Charlemagne Grand Cru, Burgundy, France '17, BIN#482: Domaine Leflaive, Clavoillon, Puligny-Montrachet 1er Cru, Burgundy, France '17, BIN#378: Diving into Hampton Water, Languedoc, France '18, BIN#370: The Withers, El Dorado, California '18, BIN#545: Elk Cove Vineyards, Pinot Noir Estate Willamette Valley, Oregon '18, BIN#565: Duckhorn Vineyards, Merlot, Napa Valley, California '16, BIN#530: Bouchard Pere & Fils, Gevrey-Chambertin, Burgundy, France '17, BIN#560: Shea Wine Cellars, "Estate", Pinot Noir, Shea Vineyard, Willamette, Oregon '15, BIN#561: Domaine Vincent Dureuil-Janthial, Bourgongne, Burgandy, France '17, BIN#562: RAEN, "Royal St. Robert Cuvee", Pinot Noir, Sonoma Coast, California '16, BIN#555: Beaux Freres, Pinot Noir, Willamette Valley, Oregon '17, BIN#788: Chateau La Fleur-Petrus, Pomerol, Bordeaux, France '15, BIN#618: Orin Swift, "Abstract", California '19, BIN#620: Penfolds Bin 28, Shiraz, Kalimna, South Australia '12, BIN#635: E. Guigal, "Saintes Pierres de Nalys", Chateauneuf-du-Pape, Rhone, France '16, BIN#715: Serradenari, Nebbiolo, Barolo, Piedmont, Italy '12, BIN#720: Chateau Vignot, Bordeaux, Saint Emillion, France '14, BIN#722: Justin, "Isosceles", Paso Robles, California '17, BIN#765: Silver Oak, Cabernet Sauvignon, Alexander Valley, California '16, BIN#748: Paradigm, Cabernet Sauvignon, Oakville, Napa Valley, California '16, BIN#758: Paul Hobbs, Cabernet Sauvignon, Napa Valley, California '15, BIN#787: Quintessa, Rutherford, Napa Valley, California '17, BIN#730: DAOU Vineyards, Soul of a Lion, Cabernet Sauvignon, Paso Robles, California '17, BIN#777: Chateau Montelena, "The Montelena Estate", Cabernet Sauvignon, Napa Valley, California '05, BIN#795: Opus One, Napa Valley, California '16, BIN#798: Araujo Estate, Cabernet Sauvignon, Eisele Vineyard, Napa Valley, California '14, BIN#799: Chateau Mouton Rothschild, Pauillac 1er Grand Cru Classe '15, BIN#800: Chateau Cheval Blanc, 1er Grand Cru Classe, Saint-Emilion Grand Cru, Bordeaux '14, Available in the Lounge from 5:30pm to 6:30pm, Ciroc Pineapple, Pineapple Puree, Giffard Peche, Lime Juice, Corralejo Anjeo, Passionfruit, Honey, Lime Juice, Schichimi, Nobu Soju, Blood Orange Puree, Lime & Monfruit, Crispy Rice with Spicy Tuna* (2 pcs minimum), Irasshaimase! The Tempe Keg will be open for extended hours and offering a delicious $60 three course menu all weekend! Spring 44 Vodka, Elderflower Liqueur & Lychee, Ciroc Pineapple Vodka, Giffard Creme de Peche, Pineapple & Lime, Belvedere Pink Grapefruit Vodka, Canton Ginger Liqueur, St. Germain Elderflower Liqueur, Pink Grapefruit & Lychee, Ciroc Mango Vodka, Passion Fruit & Pineapple, El Dorado 3 Year Rum, Plantation Pineapple Rum, Campari, Demerara Sugar, Pineapple & Yuzu, Casamigos Blanco, Pineapple, Serrano Peppers, Cilantro, Lime & Cilantro Sea Salt, Patron Estate, Dill, Habanero, Lime Juice, Matsuhisa Cabernet, Beluga Noble Vodka, Hokusetsu Junmai Sake, Ginger & Cucumber, Pea Flower Infused Suntory Roku Gin, Plymouth Sloe Gin, Sudachi and Lemon Juice, Fresh Mint, Hendricks Gin, Hokusetsu Sake, Aperol, Carpano Antica Sweet Vermouth, Akashi Plum Whisky, Umepon Plum Liquor, Lemon, Dehyrdated Plum, Honey, Egg White & Angostura Bitters, Iwai "Tradition" Blended Japanese Whisky, Yuzu & Torres Magdala, Kikori Rice Whisky, Angostura Bitters, Luxardo Cherry, Demerara Sugar, Domaine Vincent Delaporte, "Silex", Sancerre, Loire, France '16, Duckhorn Vineyards, Merlot, Napa Valley, California '16, Quintessa, Rutherford, Napa Valley, California ’16, Syltbar,"II Concerto", Prosecco, Friuli, Italy NV, Diving into Hampton Water, Languedoc, France '18, 50 Degree Riesling, Rheingau, Germany '16, Maso Canali, Pinot Grigio, Trentino, Italy '17, Bodegas Fillaboa, Albarino, Rias Baixas, Galicia, Spain '17, Dog Point Vineyard, Sauvignon Blanc, Marlborough, New Zealand '18, Tolosa, "No Oak" Chardonnay, Central Coast, California '16, Matsuhisa, "Private Selection", Chardonnay, Russian River Valley, California '17, Catena Zapata, "Appellation Series", Malbec, Vista Flores, Mendoza, Argentina '15, Chateau Saint Julian, Bordeaux Superieur, Bordeaux, France '15, Matsuhisa, "Private Selection", Cabernet Sauvignon, Sonoma County, California '16, Matsuhisa, "Private Selection", Pinot Noir, Russian River Valley, California '18, Medium-bodied with rich notes and a creamy finish, Light-bodied, crisp and dry with a spicy finish, Aged to classical music, full-bodied and rich with earthy flavors, The "Original" Nobu Sake - light and crisp with a nutty character, Medium bodied with notes of soft white fruits with pure and refreshing finish, Medium-bodied, clean and complex with floral notes, Medium-bodied, rare, luxurious, silky and smooth, Full bodied with a hint of yuzu juice served over hand carved ice, Medium bodied, dry & rich with a long velvety finish.
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