Nobu Bangkok

Thinly sliced yellowtail sashimi topped with jalapeño slices. Fresh fish with a spicy kick and tangy ponzu sauce. Light and refreshing appetizer.

Peruvian-style sashimi with white fish. Dressed in a spicy citrus sauce with cilantro and rocoto chili paste. Tart, spicy, and savory.

White fish sashimi sprinkled with dried miso powder and drizzled with olive oil and yuzu. Savory crunch from the miso complements the delicate fish.

Sashimi slices lightly seared with hot oil and sesame seeds. Semi-cooked texture with a rich, savory flavor. Served with a soy-based sauce.

Lightly seared salmon slices served with a mustard miso sauce. Rich, fatty salmon paired with the sweet and spicy kick of the sauce.

Fried crispy rice cakes topped with spicy yellowtail tartare. contrasting textures of crunchy rice and creamy fish. A savory and spicy bite.

Assorted fresh seafood marinated in citrus juice with onions and cilantro. refreshing, acidic, and slightly spicy. A classic Latin American dish.

Fresh green salad topped with assorted sashimi slices. Served with a signature soy-onion dressing. A light meal combining greens and protein.

Fresh baby spinach leaves tossed with savory dried miso crumbles. Salty, umami-rich, and crisp. A simple but flavorful salad.

Baby spinach salad with dried miso, topped with cooked shrimp. Adds sweet seafood flavor and texture to the savory salad.

Chunks of tender lobster meat served on salad greens. Dressed with a zesty, spicy lemon sauce. Luxurious and refreshing.

Mixed salad greens served with a savory soy-onion dressing. Crisp, fresh, and light. A standard side salad.

Salad featuring fried crispy shiitake mushrooms. Dressed with a sesame (goma) truffle sauce. Earthy, nutty, and aromatic.

Oven-roasted cauliflower florets. Tender inside with caramelized edges. Often served with a savory dressing.

A rice bowl topped with assorted vegetables sautéed in spicy garlic sauce. Savory, spicy, and filling.

Fillet of black cod marinated in sweet miso glaze and grilled. Buttery, flaky texture with a sweet and savory flavor. A signature dish.

Pieces of miso-marinated black cod served in fresh butter lettuce cups. Eaten as a handheld wrap. Crisp lettuce contrasts with rich fish.

Slices of roasted duck breast served with a zesty wasabi salsa. Rich meat with a sharp, spicy condiment.

Chilean sea bass cooked to enhance its natural savory flavor. Moist, white flesh with a delicate texture.

Fried tempura pieces of slipper lobster tossed in a creamy, spicy sauce. Crunchy coating with tender meat inside. Rich and savory.

Grouper fish fillets fried in tempura batter. Served with sweet vinegar (amazu) ponzu sauce. Light, crispy, and tangy.

Premium King Crab legs served with a citrusy yuzu butter sauce. Rich crab meat balanced by aromatic butter.

Squid cut into shapes resembling pasta noodles, cooked with a garlic sauce. Chewy texture with savory garlic flavor.

Beef pieces roasted on a ceramic plate (toban) with sake and soy. Sizzling, savory, and tender.

Whole or half baby chicken marinated and roasted. Juicy meat with savory seasoning.

Dumplings filled with premium Wagyu beef. Served with a rich spicy butter ponzu sauce. Savory and decadent.

Tender cut of Australian Wagyu beef grilled and served with aromatic truffle butter. Melt-in-your-mouth texture with rich truffle flavor.

Rib eye steak skewered or grilled with spicy Peruvian anticucho sauce. Smoky, spicy, and rich beef flavor.

A warm chocolate cake with a molten center, served in a bento box. Rich and decadent. Paired with cold ice cream for contrast.

Creamy cheesecake flavored with mango and vanilla on a cookie crust. Served with refreshing citrus sorbet. Fruity and sweet.

A layered dessert resembling a cappuccino. Features savory miso crème brûlée, nuts, and coffee foam. Complex sweet and savory flavors.

Light sponge cake with strawberries and cream. Accented with white chocolate and almonds. A classic Japanese-style dessert.

Crisp meringue base topped with citrusy yuzu curd and fruit compote. Light, airy texture with tart fruit flavors.

A corn-themed dessert with creamy mousse and savory miso popcorn. Sweet, salty, and crunchy components.

Rich chocolate paired with nutty black sesame (goma). Served with a unique whiskey-flavored oat milk ice cream. Deep, nutty flavors.

Dessert featuring roasted green tea (hojicha) mousse and ice cream. Balanced with fruity raspberry and lychee. Earthy tea flavor with fruit notes.

Chewy rice cakes filled with ice cream or sweet paste. Three different flavors selected by the chef. Soft, chewy, and cold.

A platter of fresh, seasonal tropical fruits. Refreshing and healthy dessert.

Three scoops of ice cream or sorbet. Classic frozen dessert.

A mocktail made with passion fruit and lime, sweetened with honey. Spiced with Japanese 7-spice blend. Sweet, tart, and slightly spicy.

A non-alcoholic twist on a mule with mango and Japanese citrus fruits. Topped with spicy ginger beer. Fruity and refreshing.

A refreshing drink with coconut water and aromatic shiso leaf. Sweetened with agave and balanced with lime. Light and hydrating.

Lemonade infused with strawberry and Earl Grey tea notes. Citric kick from Sudachi. Sweet, floral, and tangy.