Nobu is one of the world's most celebrated fine-dining brands, founded by chef Nobuyuki 'Nobu' Matsuhisa, whose restaurants blend Japanese precision with Peruvian boldness. Signature dishes like Black Cod with Miso and Yellowtail with Jalapeño have become icons of modern cuisine.
Signature items
Ultra-premium Japanese A5 wagyu available in seven preparations including Truffle Butter and Hot Stone.
$42/ozA look at Nobu's signature and most popular items with their current Malibu menu prices.
| Dish | Category | Price |
|---|---|---|
| Black Cod with Miso | Hot Dishes | $50 |
| Yellowtail Jalapeño | Cold Dishes | $37 |
| Rock Shrimp Tempura | Hot Dishes | $37 |
| Crispy Rice with Spicy Tuna | Cold Dishes | $12/pc |
| Maine Lobster | Hot Dishes | $72 |
| Roasted King Crab | Hot Dishes | $128 |
| A5 Wagyu | Wagyu | $42/oz |
| Nobu Signature Omakase | Omakase | $175/person |
| Dover Sole | Hot Dishes | $80 |
| Lobster Tempura Truffle Amazu | Hot Dishes | $90 |
Like-for-like price comparison across comparable fine-dining and upscale Japanese restaurant categories.
| Category | Nobu | Matsuhisa | Zuma | Katana Kitten |
|---|---|---|---|---|
| Signature fish dish | $50 (Black Cod Miso) | $48 (Black Cod) | ~$45–$55 | N/A |
| Raw fish starter | $37 (Yellowtail Jalapeño) | $35+ | ~$30–$45 | N/A |
| Premium omakase | $225/person | $150–$200 | ~$200+ | N/A |
| Wagyu per oz | $42/oz (A5) | ~$40–$50/oz | ~$40–$55/oz | N/A |
| Dessert cocktail | $24–$26 | $20–$28 | $20–$25 | ~$18–$22 |
Nobu was born from the culinary vision of Nobuyuki 'Nobu' Matsuhisa, a Japanese chef who trained in Tokyo before a transformative stint in Lima, Peru reshaped his entire approach to cooking. That fusion of Japanese technique with Peruvian ingredients — citrus leche de tigre, Peruvian chiles, ceviche traditions — became the backbone of a cuisine the world had never seen. Matsuhisa opened his first eponymous restaurant in Beverly Hills in 1987, and his partnership with actor Robert De Niro and producer Meir Teper led to the launch of the first Nobu in Tribeca, New York, in 1994.
The restaurant's most famous creation — Black Cod with Miso — was born from experimentation with a Saikyo miso marinade applied to the rich, flaky black cod, then broiled until the surface caramelizes into a lacquer of extraordinary depth. Alongside the Yellowtail with Jalapeño and New Style Sashimi (where hot oil is poured tableside over the fish), these dishes define a culinary language that is entirely Nobu's own. The brand now spans more than 50 restaurants across six continents, each backed by an exceptional sake program featuring Hokusetsu sake imported exclusively for Nobu worldwide.
Beyond the food, Nobu has grown into a luxury hospitality empire with Nobu Hotels in cities from London to Chicago and beyond, each designed to carry the understated Japanese aesthetic that Matsuhisa himself embodies. Despite its scale, Nobu restaurants are guided by the same philosophy that defined that first meal in Lima: precision, restraint, and an unwillingness to let a single ingredient go to waste.
Find your nearest Nobu location, check current hours, and confirm today's menu and prices on the official site.
Find a Nobu near youNobu's most famous dish is Black Cod with Miso — tender black cod marinated for two to three days in Saikyo sweet white miso, then broiled until caramelized. At Nobu Malibu it is priced at $50. The dish has inspired countless imitations since its creation and remains the single item most associated with chef Nobu Matsuhisa worldwide.
At Nobu Malibu, the Nobu Signature Menu (omakase-style tasting) is priced at $175 per person, while the full Omakase is $225 per person. Prices vary by location — Nobu New York and international locations may price their omakase differently. Reservations for omakase seating typically need to be made well in advance.
Yellowtail Jalapeño is one of Nobu's signature cold dishes: thinly sliced Japanese yellowtail (hamachi) draped over sliced fresh jalapeño, finished with yuzu soy and a garnish of micro cilantro. It is priced at $37 at Nobu Malibu and is celebrated for its balance of silky richness and subtle heat.
Yes. Nobu offers several vegetarian-friendly dishes including Edamame ($10), Grilled Shishito Peppers ($14), Seaweed Salad ($15), Field Greens with Matsuhisa Dressing ($18), Housemade Tofu ($26), Eggplant Spicy Miso ($20), Roasted Cauliflower ($20), Crispy Brussels Sprouts ($20), and Okinawa Sweet Potatoes ($16). The kitchen can accommodate dietary requests — it is best to call ahead or inform your server.
New Style Sashimi ($37) is a tableside preparation invented by chef Matsuhisa: ultra-fresh sashimi is arranged on a plate, then a mixture of very hot oil, soy sauce, and yuzu is poured over it, gently 'cooking' the surface of the fish in a flash of aromatic steam. It is one of the restaurant's most theatrical and beloved preparations.
Nobu sits firmly in the fine-dining price tier. Starters range from $8 to $72, main dishes from $34 to $128, and premium items like A5 Wagyu run $42 per ounce. A typical dinner for two with drinks can run $200–$400 or more. Omakase options start at $175 per person. Comparable Japanese fine-dining restaurants like Zuma and Matsuhisa are similarly priced.
Yes — Nobu offers takeout at select U.S. locations. As of 2026, approximately 15 U.S. Nobu locations participate in takeout service. Availability and menus vary by location. Check the official Nobu website or contact your local Nobu restaurant directly to confirm takeout options and current hours.
Nobu restaurants worldwide exclusively import Hokusetsu sake from Niigata, Japan. The sake program at Nobu Malibu ranges from an approachable Nigori (unfiltered) at $17 per glass to rarities like the Daiginjo YK-35 Shizuku (24 oz bottle) at $525 and the aged Daiginjo Jukusei Koshu at $2,800 for a 60 oz bottle. Hokusetsu is considered one of Japan's finest sake breweries and is essentially synonymous with the Nobu brand.
Nobu's roots go back to Matsuhisa, the Beverly Hills restaurant chef Nobu Matsuhisa opened in 1987. The partnership with Robert De Niro and Meir Teper led to the opening of Nobu Tribeca in New York City in 1994, which became the flagship for the global brand. From there, Nobu expanded to London, Miami, Tokyo, and beyond, now operating more than 50 locations across six continents.