Paper-thin slices of fresh yellowtail crowned with bright jalapeño heat, aromatic cilantro, and a whisper of garlic puree. Served with light citrus soy sauce for dipping. The simplicity lets both the yellowtail's sweetness and the jalapeño's fresh heat shine. Reviewers often cite this as Nobu's answer to precision sashimi—technically simple but executed with precise control.
Tips from diners
If you love jalapeño heat, this is your dish. The heat is present but balanced—not overpowering the delicate fish.
The most globally famous Nobu dish—black cod fillet marinated in white miso, mirin, and sake for days, then baked gently until the exterior caramelizes and the interior is butter-soft. The sweet miso glaze contrasts beautifully with the fish's natural richness. Chef Nobu created this dish in his London restaurant in the mid-1990s, and it remains unchanged in Dubai. Every Nobu location prepares it identically—a consistency benchmark globally recognized by fine diners.
Tips from diners
This is non-negotiable. It's the reason Nobu exists. Order it on your first visit—nothing else captures the restaurant's identity like this dish.
The sommeliers understand the interplay between miso sweetness and wine. Request their pairing for this course.
A seasonal vegetable dish that showcases the Nikkei fusion philosophy: ripe tomato marinated in white miso (bringing umami and depth), then finished with bright yuzu citrus, toasted sesame, and aromatic basil oil. A simple construction that reveals how much flavor control Nobu's kitchen has—the tomato becomes savory and complex without losing its freshness.
Tips from diners
Don't skip this just because it's a vegetable. It's one of the most technically accomplished plates on the menu.
Tender rock shrimp coated in a delicate tempura batter and deep-fried until golden, then tossed with a house-made spicy mayo (sriracha-based with umami depth). Finished with toasted sesame seeds and fresh scallion. The texture contrast—crispy batter, tender shrimp, creamy sauce—is the draw. Less refined than the raw dishes but equally satisfying and crowd-pleasing.
Tips from diners
If you're intimidated by the formality, this dish eases you in—it's playful, warm, and delicious without pretense.
Buttery toro (tuna belly) diced and lightly cured, then topped with quality caviar for brine and texture, plus a silky aged soy reduction and delicate micro greens. A luxurious preparation that highlights the toro's fat content and sweetness. Reviewers often describe this as a conversation starter on the menu—visually striking and remarkably satisfying.
Tips from diners
The caviar quality makes this dish—ask your server which caviar is being used. It's worth understanding what you're tasting.
Nobu relocated to a reimagined space at the crown of Atlantis The Palm in 2023, perched on the 22nd floor with views across the Palm and Gulf waters. Founded globally by Chef Nobu Matsuhisa in partnership with Robert De Niro and Meir Teper, the Dubai location showcases the signature Nikkei cuisine (Japanese technique meets Peruvian ingredients and boldness). The black cod miso—originally created by Nobu in London in the 1990s—remains the restaurant's calling card. Omakase and à la carte options available.
Book 3–4 weeks ahead for Friday and Saturday dinner. The Palm location is popular, and the panoramic views add to the appeal. Weekday dinners (Monday–Thursday) are more available.
Request an omakase experience (two options: Signature AED 575 or Dubai AED 775) rather than à la carte. The chef's sequencing and pacing is worth the experience.
Request a table near the window when booking—the Palm views are stunning at sunset and dinner. It's worth asking about.
Plan for 2.5–3 hours for omakase. Each course is spaced deliberately—the experience is choreographed, not rushed.
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