Nobu Marbella
Simply, a favourite. The world over.
Nobu Marbella is the first restaurant in Spain by chef Nobu Matsuhisa. Located in the heart of the prestigious Golden Mile, this restaurant invites you to redefine your gastronomic nights. A true haven for foodies, it blends traditional Japanese cuisine with Peruvian flavors, all under the direction of Eleni Manousou, the first female Executive Chef in the Nobu group.
From Toro Tartare with caviar to the famous Black Cod Miso to Salmon Avocado Sushi Maki you will be dazzled by the inventive dishes and impressive array of flavours. Add to that their signature cocktails, designed to impress even the most demanding tastes, and a stylish lounge area, and you have everything you need to fully enjoy the Nobu experience.
Winter Omakase Experience
Savour an unparalleled evening at Nobu Marbella. Executive Chef Eleni Manousou and her team present a six-course seasonal tasting menu of red shrimp with caviar, crispy rice wagyu tartare with cecina, a signature Chef's sushi selection, dover sole in shiso coconut tosazu, wagyu inaniwa soup, and orange pie with local honey. Each dish handcrafted with ingredients from Japan and the Mediterranean.
Begin your evening at Nobu Bar and stay for the atmosphere of La Plaza afterwards. Sommelier wine and sake pairings available. Reservations recommended.
Available until Friday 20 March.
Spring Omakase Experience
A six-course seasonal tasting menu with unique wine, sake, and cocktail pairing, inspired by Sakura season.
This spring, Nobu Marbella is inspired by Sakura season, offering a new six-course tasting menu, handcrafted by Executive Chef Eleni Manousou, Chef Yannick Lohou, and their team, and served with an exclusive pairing of wines, sakes, and a signature spring cocktail.
The menu begins with tuna tartare with ajo blanco paired with Lustau Manzanilla from Jerez, through a trio of red shrimp, scallop and red mullet matched with Burgundy Chardonnay, to a signature sushi selection alongside TK40 sake, exclusive to Nobu. Black cod with yuzu caramel is paired with a Japanese Pinot Noir from Hokkaido, and grilled beef tenderloin with a Tempranillo from Ribera del Duero.
The final course is the Sakura Tree, a chocolate and raspberry dessert paired with Hanami, the signature Spring Omakase cocktail, made with Roku Gin and a Szechuan flower-infused tequila that leaves a delicate electric tingle on the palate. Reservations recommended.
Available from Saturday 21 March to Saturday 20 June.
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