Nine exclusive menu items – which cannot be found at any other Nobu restaurant worldwide – blend authentic, sustainably sourced Thai ingredients with Nobu’s original style of Japanese-Peruvian cuisine
Bangkok, Thailand: March 19, 2025 – Nobu Bangkok, the world’s highest Nobu restaurant which is perched on the 57th, 58th floors and rooftop of The Empire Tower in the heart of the Thai capital, has unveiled a series of exciting new dishes that showcase the finest local ingredients, cooked to perfection in Chef Nobu Matsuhisa’s modern and innovative Japanese-Peruvian style, and served in a spectacular rooftop setting, overlooking the Bangkok skyline.
Executive Chef Andrew Bozoki and his talented team have sourced sustainable seafood from small-scale fishing communities, responsibly reared meat from Thai farms, and fresh vegetables, herbs and spices from Thailand’s lush countryside, to craft nine new culinary masterpieces which cannot be found at any other Nobu restaurant worldwide.
For a great start to any gastronomic journey, a choice of two vegetable dishes highlights the bounty of nature. Okra Tempura Shichimi (THB 300) is a mouth-watering bowl of tempura-fried okra, topped with salt, shichimi, calamansi, dry miso and katakuriko, and Celtuce Dry Miso (THB 290) is an elegant cold starter that elevates celtuce (also known as stem lettuce) with yuzu olive, dry miso, kizami yuba and chives.
Nobu Bangkok’s epicurean experts have also sourced free-range ducks, which have a high natural fat content and simply burst with flavor. These are used to craft Duck Salad Pomelo Tamarind (THB 1,500), a tropical twist on the traditional duck salad enhanced with a Thai-style tamarind & sesame dressing, pomelo, sesame seeds, mixed microgreens, kaiware, and cilantro, and Duck Leg Confit Anticucho (THB 1,800), which elevates the French classic duck confit with the Asian flavors of calamansi, garlic, pickles, shitake mushrooms, and yellow & red anticucho sauces, topped with chives.
Fans of Thai seafood can savor a choice of delectable dishes. Seabass Umami (THB 1,500) showcases a fillet of the finest Thai sea bass, grilled with a crispy skin and complemented with a colorful salad of calamansi, yellow anticucho, cilantro and red onion, topped with dry miso powder, while Slipper Lobster Tempura Creamy Spicy (THB 1,250) presents diners with a trio of succulent slipper lobsters (also known as rock lobsters), fried in a light tempura batter and enhanced with calamansi, chives, yuzu olives and a creamy & spicy sauce. Shellfish lovers can satisfy their cravings with Local Scallop Shiso Butter and Crispy Shitake (THB 1,000), featuring five plump scallops, sautéed with a shiso crust and accompanied with crispy shiso leaves and shitake mushrooms, and Baby Clam Toban (THB 500), an appetizing bowl of grilled baby clams with a vibrant Thai-Japanese blend of red chili, garlic, ginger, cilantro, sesame seeds, sake and yuzu soy.
Finally, to experience the pinnacle of Nobu’s epicurean innovation, Grouper 4 Ways (THB 4,000) takes a whole, locally caught grouper fish and presents it in four distinct styles: as a fresh and zesty ceviche, perfectly sautéed with dashi ponzu, lightly tempura battered with amazu ponzu, and wrapped in tacos with a spicy ponzu – an extraordinary combination of tastes, textures and techniques.
All nine of these new Thai-inspired menu items are available daily for dinner (17.00 – 22.30 hrs). Two of the dishes – Seabass Umami and Slipper Lobster Tempura Creamy Spicy – are also available for lunch (11.30 – 14.30 hrs). Come and savor the finest local Thai ingredients like you’ve never tasted them before at Nobu Bangkok!
For more information and reservations, please call +66 (0) 2 407 1654 or email
[email protected] or simply connect with us via these channels:
Website: https://www.noburestaurants.com/bangkok
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