Menu
Nobuya's cuisine is tailored to each market-fresh ingredient, ensuring daily maximum excellence.
The chef has mastered ancient techniques, fine cuts, and skilful processing, and pursues constant research, surprising his guests with personalized recipes. Nobuya prioritizes the quality of fine ingredients other than a minimal yet technically superb processing technique to enhance flavors and taste truly.
It's hard not to notice the fish ripening room at Nobuya's. Every day, Nobuya's trusted fishermen select the fish that are then preserved using the dry ageing technique.
This ancient preservation technique involves subjecting the food to a long period of humidity-controlled refrigeration, which results in a unique and flavorful product.
From local ingredients such as shi drum, Gambero Rosso di Mazara, eel, Piedmontese beef to unique ones imported directly from small artisanal realities from Japan, such as the prized sea urchin from Hokkaido or fragrant rice from the small village of Shitada: whatever the ingredient of the moment, guests can choose from sashimi or tataki, tempura or Japanese grill, and other variations.
In addition to the à la carte menu, Nobuya restaurant offers two omakase - an ancient ritual where the chef chooses the dishes for the guests - tasting menus. The first one is based on fish and meat; while the second is entirely vegetable-based, with vegetables 100% from Italian and seasonal crops. omakase – antico rito giapponese – il primo a base di pesce e carne mentre il secondo interamente vegetale, con ortaggi provenienti al 100% da coltivazioni italiane e stagionali.
