This fall, after a long day at a conference in Phoenix, I treated myself to a meal at Nobuo. Often when visiting a restaurant in a city I don’t visit frequently I sample several things off the menu. This was not my original intention for this meal, but after trying the house-cured salmon I was intensely curious about their other menu options – so I ordered a couple more small plates, and another glass of sparkling Vouvray from one of our favorite producers (http://www.champalou.com). The food (and wine) was amazing. Although this is definitely a place for pescatarians, vegetarians and vegans will have no problem enjoying lunch at Nobuo. The dinner menu, while loaded with fish options, has very few vegetarian options.
Vegetarian Options
- Mixed Greens
- Sugar Snap Peas – sesame sauce, bonito flake
- Teeter Tots – panko fried tofu, spicy miso sauce
- Tofu Salad – yuan marinated, grilled tofu , udon noodles, cucumber, greens, sesame sauce
Pescatarian Options
- Kimuchi – nappa cabbage, dried shrimp, sesame oil, red chili
- House-Cured Salmon – soy glazed almond, basil oil, pecorino romano
- Grapefruit & Hamachi – avocado, white truffle oil
- Tuna Tataki – seared with roasted beet puree
- Ebi Salad – grilled shrimp, rice n0odles, purple basil, mint , cucumber, soy glazed peanuts, nuoc cham
- Panko-Fried Soft Shell Crab Cake – homemade focaccia, cucumber, kanzuri aioli
- Oysters – spicy daikon, ponzu sauce or uni, tomato water, wasabi oi
- Sashimi of the Day
- Yellowtail Ceviche – myouga, sesame seed, fried shredded taro
- Usuzukuri – thin sliced fluke with ponzu sauce
- Shiromi Carpaccio – ginger, yuzu kosho, sesame oil, garlic, house-made focaccia
- Tako and Tomato – fresh grilled octopus, house-made mozzarella
- Fried Soft Shell Shrimp – curried green papaya slaw
- Soft Shelled Crab Salad – panko-fried, rice noodles, shiso, cucumber, peanuts, nuoc cham
- Seabass and Mushroom – baked in parchment, garlic-butter, sake, soy
- Gindara Saikyo Yak – miso marinated black cod
