Welcome Nobu West Hollywood to Brick City. The restaurant just installed a state-of-the-art brick oven and is the first, and so-far only, Nobu to create an entire menu around it, with the lead of chef Alex Becker. The brick-oven hits between 600 and 700 degrees, locking in flavor and moisture while giving the exterior a healthy scorch. The method adds a new flavor profile to dishes that are distinctly Nobu-bian. Want to see the menu?
A slew of fresh wild things are being served on small plates, including endive with bonito and cilantro, mushrooms with wasabi salsa and ponzu, and heirloom tomatoes with tosazu. Meatier dishes include oysters with jalapeno salsa, live Dungeness crab, whole turbot with ginger soy, bone-in veal chop, and eighteen-hour Niman Ranch pork belly with miso anticucho. See the full menu below and make reservations at 310-657-5711 if you want to see the restaurant play with its new toy.
NOBU LOS ANGELES
BRICK OVEN DISHES
Menu
Baby Corn Dried Miso 13
Baby Vegetables with Yuzu White Truffle Butter 18
Cauliflower Jalapeno Dressing 11
Endive with Cilantro and Bonito 10
Edamame with Crispy Garlic and Shichimi 8
Heirloom Tomato with Tosazu 10
Mushrooms with Wasabi Salsa and Ponzu 19
Oysters Jalapeno Salsa (3 pieces) 12
Live Dungeness Crab m/p
Tai Dry Miso 22
Whole Turbot with Ginger Soy m/p
Niman Ranch Ribeye with Goma Ponzu 24
Bone-in Veal Chop with Yuzu Miso and Sansho Pepper 37
18 Hour Niman Ranch Pork Belly with Miso Anticucho 22
