Staff Reports | Business & Commerce
Nobu Scottsdale has introduced a spring omakase menu designed to highlight seasonal ingredients and a structured, multi course dining experience.
The limited time Spring Omakase is available now through June 16 and reflects the Japanese concept of omotenashi, or hospitality, while offering diners a chef curated progression of dishes paired with optional seasonal cocktails, according to a press release.
The Spring Omakase features multiple courses intended to showcase Nobu’s signature approach to preparation and presentation. The menu begins with small bites such as Toro Tartare, followed by sashimi selections including Yellowtail Jalapeño and Fluke with Dry Miso. A chef’s selection of sushi may include Tuna with Wasabi Salsa and Shima Aji with Crispy Leek.
Later courses include Sashimi Salad before transitioning to entrées such as Black Cod Miso and Beef Tenderloin with Wasabi Pepper. The experience concludes with a Whiskey Cappuccino dessert. Nobu Scottsdale also offers a separate omakase menu for returning guests seeking different selections.
To accompany the Spring Omakase, the restaurant is featuring select cocktails intended to reflect sea-sonal flavors.
The April Cocktail of the Month, Lychee Berry Dream, combines Nikka Coffey Gin with lychee berry juice, Black Orchid Miso Coconut Cream, sudachi, lemon juice and fee foam.
The restaurant’s signature Cucumber Martini remains available year round and includes Ketel One Bo-tanical Grapefruit & Rose, cucumber juice, lychee juice and lemon juice.
