Rock shrimp, smaller and sweeter than tiger shrimp, is lightly battered and fried until crispy. It's served with three different sauces — typically including a ponzu-based sauce, a spicy mayo, and a tangy sauce — allowing you to taste different flavor profiles with each bite.
Tips from diners
Rock shrimp are sweeter than regular shrimp and the crispiness here is excellent.
The three sauces each highlight different aspects of the shrimp. Try them individually to understand the pairing logic.
Black cod fillet is marinated in Den miso sauce for several days, developing deep umami flavors throughout the fish. It's then baked in the oven and finished with a brief broil to create a subtle crust. This is one of Matsuhisa's most iconic signatures, served at nearly every Nobu location worldwide and consistently hailed by critics.
Tips from diners
This is the Nobu signature dish. If you've never had it, order it.
The miso marinade is what makes this dish — it penetrates the fish deeply with umami.
Leave the ordering to the sushi chef. The omakase menu ($140 / 120 euros) features the finest ingredients of the day, with each piece prepared in front of you. The chef selects based on what's best and your preferences. This is the most interactive way to experience the restaurant.
Tips from diners
Sit at the sushi counter for omakase. You can watch the chef and ask questions.
Tell the chef your preferences (no raw, seafood only, etc.) but otherwise trust the selection.
Nobu's cold appetizer menu showcases the fusion concept with dishes that bridge Japanese, Peruvian, and Mediterranean traditions. Cold fish preparations dominate, with tartares and ceviches appearing alongside delicate raw fish arrangements.
Tips from diners
The cold appetizers are a good way to start and set the tone for the evening.
Pristine yellowtail is sliced thin and arranged on the plate with seasonal garnishes that complement the fish's delicate, slightly buttery flavor. The simplicity lets the fish quality speak.
Tips from diners
Yellowtail is milder and buttery compared to other sashimi fish. Good entry point if you're new to sashimi.
Nobu Restaurant Roma opened in October 2025 at the Nobu Hotel Roma on Via Vittorio Veneto. The restaurant combines Chef Nobuyuki Matsuhisa's signature Japanese-Peruvian-European fusion cuisine with Mediterranean influences specific to Rome. The menu features cold and hot dishes, sushi and sashimi prepared by the sushi master, and the iconic Miso Black Cod. An omakase tasting menu is available.
Nobu Roma opened in October 2025. Expect upscale pricing and a trendy, energetic atmosphere.
Located on Via Vittorio Veneto, one of Rome's most prestigious streets. The hotel location adds to the luxury feel.
Book well ahead, especially for weekend dinner service. The restaurant is popular and fills quickly.
Cold dishes and hot dishes are priced 10–53 euros. À la carte pieces allow flexibility. Omakase offers the full experience.
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