By clicking on or navigating the site, you agree to our use of cookies. Certain policies and procedures have been modifed, and new requirements introduced, to ensure we are adhering to applicable health and Zoom in to see updated info. Tuna Tataki with Tosazu or Cilantro Dressing, Toro Tataki with Yuzu Miso & Jalapeno Salsa, Rock Shrimp Tempura with Creamy Spicy Sauce or Ponzu, Lobster or Chilean Sea Bass Tempura Truffle, Scottish Salmon (Teriyaki, Wasabi Pepper or Anticucho Sauce), Jidori Chicken (Teriyaki, Wasabi Pepper or Anticucho Sauce), Beef Tenderloin (Teriyaki, Wasabi Pepper or Anticucho Sauce), From Miyazaki Prefecture, Choice of Styles and Sauces, Experience the Essence of Chef Matsuhisa's Cuisine with, Valrhona Chocolate Fondant Cake, Green Tea Gelato, Milk Chocolate Miso Brulee, Vanilla Ice Cream, Candied Pecans, Cappuccino Foam, Captivating fragrance of shiso leaf, delicate sweetness, subtle character, Rich complex umami flavor with deep sweetness and robust body, Delightful savory aroma of roasted rice balanced by sweet vegetal notes, Rich, malty and nutty aroma with a smooth buttery finish, Bright bergamot orange, robust body with dark amber liquor, Captivating Ylang Ylang fragrance, mild citrus notes and smooth vanilla, Comforting floral notes with relaxing, minty scent, Aromatic lemongrass balanced with warm, spicy ginger. Continue your visit to www.tripadvisor.com. 2323 N HENDERSON AVE, #109, DALLAS, TX 75206. This premium sake is made from the best rice in the world, Yamada Nishiki. View updated menus and order online for fast delivery. cook for 25 mins at 425 degrees, (Oct 6-10th) Insider Access to the World of Nobu, The subscription did not succeed, please try again later, Disclaimer: Crave-Worthy News & Exclusive Invitations Only. As we begin to reopen our restaurants to the public, we want you to know, we are committed to Farrotto. doing so as responsibly and safely as possible. Best Dining in Dallas, Texas: See 125,723 Tripadvisor traveler reviews of 4,060 Dallas restaurants and search by cuisine, price, location, and more. Corralejo Anejo Tequila, Campari, Mr. Black Cold Brew Coffee Liqueur & Dry Miso, Belvedere Vodka, Hokusetsu Junmai Sake, Ginger & Japanese Cucumber, Ciroc Pineapple Vodka, Peche de Vigne, Pineapple & Fresh Lime, Bombay Sapphire Gin, Domaine de Canton Ginger Liqueur, St. Germain Elderflower Liqueur, Fresh Pink Grapefruit & Lychee Juice, Grey Goose Vodka, Elderflower Liqueur & Lychee, Ciroc Mango Vodka, Passion Fruit & Pineapple, Corralejo Anejo Tequila, Passion Fruit, Spiced Honey, Shichimi & Lime, Iwai "Tradition" Single Malt Whisky, Yuzu & Torres Orange Liqueur, Served over hand carved ice, Kikori Japanese Whisky, Angostura Bitters, Luxardo Cherry, Demerara Sugar, Served over hand carved ice, Syltbar,"II Concerto", Prosecco, Friuli, Italy nv, Selbach "Incline" Riesling, Mosel, Germany '17, Livon, Pinot Grigio, Venezia Giulia, Italy '19, Squealing Pig, Sauvignon Blanc, Marlborough, New Zealand '18, Matsuhisa, "Private Selection", Chardonnay, Russian River, California '18, Chateau de la Cree, "Les Tourelles" Montagny Premier Cru, Burgundy France '17, Famille Perrin, Cotes du Rhone Villages, France '17, Recuerdo, Malbec, Uco Valley, Argentina '17, Les Cadrans de Lassegue, Saint Emilion Grand Cru, France '15, Cambria, "Julia's Vineyard" Pinot Noir, Santa Maria Valley, California '15, Matsuhisa, "Private Selection", Cabernet Sauvignon, Sonoma, California '17, Matsuhisa, "Private Selection", Pinot Noir, Russian River Valley, California '18, Medium-bodied with rich notes and a creamy finish (served hot or cold), Light-bodied, crisp and dry with a spicy finish, Medium-bodied, light and crisp with a nutty character, Medium-bodied, clean and complex with floral notes, Aged to classical music; full-bodied and rich with earthy flavors, SIGNATURE FLIGHT (Nigori, Junmai, Onigoroshi), EXCLUSIVE FLIGHT (Junmai Daiginjo, Ongakushu Koshu, TK 40).
WELCOME BACK As we begin to reopen our restaurants to the public, we want you to know, we are committed to doing so as responsibly and safely as possible. asparagus, local squash, zucchini, eggplant, pesto, mushroom bechamel, smoked gouda, and gruyere (oven ready, serves 4) If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. Thank you for signing up for email updates! Each rice grain is polished to 35% of its original size, and is a full-bodied sake with delicate flavors of fresh citrus and melon. We want to thank you for your continuous support during this challenging time and are honored to serve you again. braised grass-fed beef ragu, bechamel, pecorino (oven ready, serves 4) safety guidelines and complying with state and local law. Maitake mushrooms, pine nut cream & tomato sugo, hatch chile curry, yukon gold potatoes, blistered cherry tomatoes, mascarpone, cinnamon anglaise, candied pecans.
Click here to learn more or control your settings. The rice grain, Yamada Nishiki, is polished down to 35% of its original size and is then extracted through a centrifugal process to bring out delicate fragrances of melons, grapefruits and white flowers. BIN#102: Syltbar, "Il Concerto" Prosecco, Friuli, Italy nv, BIN#103: Nobu Champagne, Brut Grand Cru, Verzy nv, BIN#104: Louis Roederer, Brut Premier, Reims nv, BIN#105: Veuve Clicquot, "Yellow Label" Brut, Reims nv, BIN#106: Perrier-Jouet, Grand Brut, Reims nv, BIN#108: Ruinart, Blanc de Blancs, Brut, Reims nv, BIN#114: Krug, "Grand Cuvee" Brut, Reims nv, BIN#115: Veuve Clicquot, "La Grande Dame" Brut, Reims '06, BIN#117: Louis Roederer "Cristal" Brut, Reims '09, BIN#119: Salon,"Le Mesnil" Blanc de Blancs, Le Mesnil Sur-Oger '04, BIN#131: Lanson, Brut Rose, Reims, France nv, BIN#132: Moet & Chandon, Brut Imperial Rose, Champagne, France NV, BIN#133: Laurent-Perrier, "Cuvee Rose” Brut, Tours-sur-Marne nv, BIN#139: Dom Perignon, Brut Rose, Epernay '06, BIN#140: Louis Roederer, "Cristal" Brut Rose, Reims '07, BIN#201: Esprit Gassier, Cotes de Provence, France '18, BIN#202: Chateau d'Esclans "Whispering Angel" Cotes de Provence, France ‘19, BIN#203: Bieler Pere & Fils, Bandol, Provence, France '18, BIN#204: Rose Gold, Cotes de Provence, France ‘19, BIN#205: Gerard Bertrand, Clos Du Temple, Languedoc, France '18, BIN#300: Luneau-Papin, “La Grange”; Muscadet-Sevre et Maine, France ‘15, BIN#302: Livon, Pinot Grigio, Venezia Giulia, Italy ‘19, BIN#304: Abbazia di Novacella, Kerner, Alto Adige, Italy ‘18, BIN#308: Squealing Pig, Sauvignon Blanc, Marlborough, New Zealand '18, BIN#309: Groth, Sauvignon Blanc, Napa, California ‘19, BIN#310: Pascal Jolivet, Sancerre, France '18, BIN#314: Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand '19, BIN#315: Merry Edwards, Sauvignon Blanc, Russian River, California '17, BIN#317: Selbach "Incline" Riesling, Mosel, Germany ‘17, BIN#318: Pierre Sparr, Gewurztraminer, Alsace, France '16, BIN#320: Bodegas Fillaboa, Albariño, Rias Baixas, Spain '17, BIN#323: Gunther Steinmetz, Riesling, Mosel, Germany '12, BIN#325: Abadia Retuerta "Blanco De Guarda" Sardon de Duero, Spain ‘18, BIN#327: Domaine Serene Coeur Blanc, Pinot Noir, Willamette Valley, Oregon '15, BIN#403: Vincent Girardin, Pouilly-Fuisse, France '16, BIN#405: Matthiasson, Chardonnay, Napa, California '18, BIN#407: Matsuhisa, “Private Selection”; Chardonnay, Sonoma, California ‘18, BIN#408: Domaine Drouhin-Vaudon, Chablis, France ‘19, BIN#411: Jordan, Chardonnay, Russian River, California '17, BIN#412: Gerard Bertrand, “Cigalus” Blanc, Chardonnay Blend, Languedoc, France '18, BIN#413: Chateau de la Cree, “Les Tourelles”; Montagny Premier Cru, Burgundy ‘17, BIN#414: Cakebread, Chardonnay, Napa, California '18, BIN#415: Newton, Unfiltered Chardonnay, Napa, California '16, BIN#416: Darioush, Viognier, Napa, California '18, BIN#421: Far Niente, Chardonnay, Napa, California '18, BIN#418: Domaine Serene "Evenstad Reserve" Chardonnay, Dundee Hills, Oregon '17, BIN#419: Bouchard Pere & Fils, Premier Cru, Cote D'Or, France ‘17, BIN#420: Capensis, Chardonnay, Western Cape, South Africa '14, BIN#425: Domaine Matrot, Meursault, Cote D'Or, France ‘17, BIN#429: Joseph Drouhin, Puligny-Montrachet , France '17, BIN#431: Chapoutier, Hermitage, Chante Alouette, France '15, BIN#433: Bonneau Du Martray, Corton-Charlemagne Grand Cru, France '16, BIN#435: Etienne Sauzet, Montrachet Grand Cru, France '03, BIN#501: Domaine des Braves, Regnie, Beaujolais, France ‘18, BIN#502: Craggy Range, Pinot Noir, Martinborough, New Zealand '17, BIN#503: Cambria, “Julia’s Vineyard”, Pinot Noir, Santa Maria Valley, California '15, BIN#504: Laetitia, Estate Pinot Noir, Arroyo Grande Valley, California '17, BIN#505: Rex Hill, Pinot Noir, Willamette Valley, Oregon '17, BIN#508: Etude, Pinot Noir, Carneros, California '17, BIN#509: Matsuhisa, "Private Selection", Pinot Noir, Russian River Valley, California '18, BIN#510: Salem Wine Co., Pinot Noir, Eola Amity-Hills, Oregon '17, BIN#511: Flowers, Pinot Noir, Sonoma Coast, California '17, BIN#512: E.Guigal, Chateauneuf-du-Pape, France '16, BIN#513: Merry Edwards, Pinot Noir, Russian River Valley, California '17, BIN#517: Domaine Serene "Evenstad Reserve" Pinot Noir, Willamette Valley, Oregon '16, BIN#519: Vincent Girardin, Gevrey Chambertin, Burgundy, France ‘17, BIN#520: Louis Jadot, Nuits-Saint-Georges, Burgundy, France '16, BIN#522: Albert Bichot, Vosne-Romanee Les Malconsorts, Burgundy, France '17, BIN#523: Famille Perrin, Cotes du Rhone Villages, France '17, BIN#524: Recuerdo, Malbec, Uco Valley, Argentina '17, BIN#525: Les Cadrans de Lassegue, Saint Emilion Grand Cru, France '15, BIN#528: Abadia Retuerta "Seleccion Especial" Sardon de Duero, Spain '14, BIN#529: Penfolds “Bin 389”, Cabernet Shiraz, Australia '16, BIN#530: Marchesi Antinori “Tignanello”, Chianti Classico, Tuscany, Italy '16, BIN#532: Chateau Angelus, Premier Grand Cru Classe "A", Saint-Emilion, France '14, BIN#602: Muga, Unfiltered Rioja Reserva, Spain '15, BIN#605: Antinori Guado al Tasso "Il Bruciato" Bolgheri, Tuscany, Italy ‘18, BIN#606: Matsuhisa, "Private Selection", Cabernet Sauvignon, Sonoma, California '17, BIN#609: Orin Swift, “Eight Years in the Desert”, Saint Helena, California '18, BIN#610: The Prisoner, Napa, California '18, BIN#611: Sequoia Grove, Cabernet Sauvignon, Napa, California '17, BIN#613: Marchesi di Barolo "La Tradizione" Piedmont, Italy '13, BIN#614: Col di Lamo, Brunello di Montalcino, Tuscany, Italy '13, BIN#615: Duckhorn, Merlot, Napa, California '16, BIN#618: Gerard Bertrand, “La Forge”, Saint-Andre-de-Roquelongue, France ‘16, BIN#620: Caymus, Cabernet Sauvignon, Napa, California '18, BIN#621: Justin "Isosceles" Paso Robles, California ‘17, BIN#622: Gaja Magari, Bolgheri, Tuscany, Italy ‘17, BIN#623: Paradigm, Cabernet Sauvignon, Oakville, Napa, California '15, BIN#627: Quintessa, Rutherford, California ‘16, BIN#628: Ornellaia, Bolgheri, Tuscany, Italy '16, BIN#629: Joseph Phelps, “Insignia”, Napa, California '15, BIN#631: Tenuta San Guido "Sassicaia" Bolgheri, Tuscany, Italy '16, BIN#632: Château Lafite Rothschild, "Carruades de Lafite", Pauillac, Bordeaux, France '11, BIN#636: Vérité, "La Muse", Sonoma, California '07, BIN#637: Vérité, "Le Désir", Sonoma, California '07, BIN#700: Hakutsuru Plum Wine, Japan nv, 750ml, BIN#701: Rare Wine Co. “Historic Series: Boston” Bual Madiera nv, 750ml, BIN#702: Taylor Fladgate, Late Bottle Vintage, Port ’14, 750ml, BIN#703: Taylor Fladgate, 20yr Tawny Port, Portugal nv, 750ml, BIN#704: Inniskillin, “Vidal”, Icewine, Niagara, Canada ’14, 375ml, BIN#705: Far Niente “Dolce” Late Harvest, Napa, California ’16, 375ml, Irasshaimase!
Biodynamic & Organic, little gem lettuce, torn croutons, parmigiano reggiano, braised red cabbage, cabbage mustard puree, buckwheat noodles, mir, tamari mole glaze, yukon gold potatoes, creme fraiche, chives, maitake mushrooms with pine nut cream, tomato sugo, kabocha squash, mistake mushrooms, shallot, pepitas, braised rabbit, pancetta, swiss chard, thyme, hatch Chile curry, blistered tomato, Yukon gold potatoes, pekin duck breast, pommes frites, green peppercorn sauce, whipped dulce de leche, toasted coconut flakes, Main content starts here, tab to start navigating, hero gallery paused, press to play images slides, Playing hero gallery, press to pause images slides. Coke, Diet Coke, Sprite, Dr. Pepper, etc. braised rabbit, pancetta, swiss chard, … cook at home for 25 mins at 425 degrees. Looking to expand your search outside of Dallas? Allmenus.com is the most comprehensive restaurant menu and food delivery guide with over 255,000 menus. Beverage Menu. hearts of romaine, torn croutons, parmigiano reggiano, served chilled, carrots, ginger, coconut cream, mint, mint oil, cilantro, mirin, cucumbers, jalapenos, trio of pickles, fried wontons, arugula, heirloom tomato, pickled red onion, A Bar N Ranch Wagyu Flat Iron, matchstick potatoes, chimichurri, crispy Fried Texas Quail, parsley coulis & confit garlic puree, kabocha squash, maitake mushrooms, shallots, pepitas, farro prepared as risotto. health of our customers and staff is paramount.
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