Nobuo, Phoenix, AZ

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 ( 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

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