Nobu Downtown Sushi Station Food Knowledge

Essential vocabulary, ingredients, sauces, and station knowledge for cold dishes and sushi station training at Nobu Downtown.

Oysters (Nobu Style)

West Coast oysters (minimum $3\text{ pieces}$; varieties such as Kusshi, Shigoku, Totem, or Kumamoto) plated with chef's choice sauces (Tiradito Style, Ponzu Style, Komomo Puree, Maui Onion Salsa, or Nobu Salsa) and served with a gooseberry to cleanse the palate.

Gooseberry

A fruit garnish served alongside cold dishes like Oysters and Toro Tartare designed to refresh and cleanse the palate after the course.

Ponzu Style

A cold oyster sauce preparation made with Ponzu, Momiji Oroshi, and Negi (scallion).

TORO Tartare with Caviar

Finely minced toro with garlic and onion set in a wasabi soy sauce, garnished with chives and topped with $6\text{ g}$ of caviar; served with a demitasse spoon and a gooseberry on the side.

Yellowtail Jalapeno

A dish consisting of $6\text{ pieces}$ of yellowtail sashimi set in yuzu soy sauce, each accented with garlic puree and sliced jalapeño, served with cilantro in the center to complement each bite.

New Style Sashimi

$9\text{ pieces}$ of thinly sliced salmon or white fish sashimi set in yuzu soy sauce with garlic puree, sliced ginger, chives, sesame seeds, and a cherry tomato, lightly seared with a blend of hot sesame seed and olive oil.

Tiradito

$9\text{ pieces}$ of thinly sliced fluke sashimi set in a blend of yuzu and lemon juices, with each piece finished with cilantro, a dot of rocoto paste, and soy salt in the center.

Rocoto

A spicy Peruvian chili paste featured in Nobu's Tiradito sauce and related presentations.

Fluke Sashimi with Dry Miso

$9\text{ pieces}$ of fluke sashimi dressed in a yuzu juice and extra virgin olive oil blend, finished with dry miso crumble, chopped chives, and crispy garlic chips for texture.

Sashimi Salad

$7\text{ pieces}$ of black-pepper-seared tuna tataki sashimi arranged around $5\text{ ounces}$ of mixed field greens, shredded daikon, and paper-thin vegetables, tossed in Matsuhisa dressing.

Matsuhisa Dressing

A signature salad dressing composed of soy, onion, and sesame, featured on the Sashimi Salad.

Salmon TATAKI Karashi SuMiso

$6\text{ pieces}$ of salmon sashimi seared with black pepper and set in karashi sumiso sauce, garnished with shredded daikon, micro shiso, and a balsamic reduction.

Karashi SuMiso

A sweet Japanese mustard miso sauce containing soy and alcohol, paired with seared salmon tataki.

HEARTS OF PALM

Julienned hearts of palm tossed in Jalapeño Dressing and olive oil, finished with soy salt and micro cilantro.

Vegetable Hand Roll with GOMA Miso Sauce

Mixed vegetables (avocado, cucumber, carrot, butter lettuce, shiso, kaiware, and daikon tsuma) paired with sesame miso paste and wrapped in seaweed paper; notably the only hand roll that does not come with rice.

Tuna Tataki

$7\text{ pieces}$ of tuna tataki sashimi set in tosazu sauce, served with center condiments of garlic, scallion, grated ginger, shiso leaf, and shredded daikon.

Tosazu

A seasoned vinegar-based dashi soy dressing served with the Tuna Tataki sashimi.

FLUKE MAUI ONION SALSA

$7\text{ pieces}$ of fluke sashimi served with spicy Maui Onion Salsa, rocoto, yuzu olive oil, cilantro, and crispy tortilla chips dusted with truffle salt.

SASHIMI SELECTION

A chef's choice assortment of $12\text{ pieces}$ of basic mixed sashimi (such as tuna, salmon, kampachi, whitefish, silver skin, clam, or tako) with no substitutions.

SUSHI SELECTION

A chef's choice assortment comprising $8\text{ pieces}$ of mixed classic sushi (such as tuna, salmon, kampachi, whitefish, silver skin, clam or tako, and salmon eggs) plus $1\text{ Tuna roll}$, with no substitutions.

NORI CAVIAR TACO

A tempura-battered squid ink and nori taco shell filled with guacamole and topped with $8\text{ g}$ of caviar, requiring a preparation time of $4\text{ to }6\text{ minutes}$.