Nobu Newport

“Service and view of the port was the best experience there! My son wanted to go to the US location and service wasn’t a disappointment. With this being said, my preference isn’t small dishes restaurants as I prefer to order one average size meal with appetizers instead of small plates. Food was average for Sushi “was salty” but my son loved the rip eye steak. Eventually boys got hungry again short after we left and we ordered food again 😅”

“Nobu has a very high reputation to uphold, and yet it still managed to exceed all expectations. The dishes were delicious, creative, and a marvel to look at. All of the fish was perfectly fresh, and the sauces and garnishes paired perfectly with their flavors. The cooked dishes (especially the wagyu wontons, black miso cod) were insanely tender and flavorful, a welcome addition to the roll options that were also fantastic. All of the sides were pleasantly surprising, making unique textures and flavors out of unexpected vegetables, especially the artichoke salad. With a very high standard for service, it is a dining experience that is worth the excursion to celebrate truly fine dining.”

“I visited this place looking for the best sushi restaurant in town, and I'm so glad I finally found Nobu. I really think this is the best Sushi restaurants in the city. Good food with a port view.”

“We went for the all-you-can-eat Sunday Brunch Buffet, paid like about 145 for it, it was okay, not a lot of variety, the food was okay, we requested to sit on the outside but there was no space. The staff was okay. I would probably not do the brunch buffet again.”

“We were looking forward to our special dinner at Nobu. We called ahead a few days before to inquire about a vegan omakase and were told that would be no problem. I had seen a social media post from Nobu in Las Vegas showing a beautiful vegan omakase with very high end creative dishes and a special coconut dessert. Everything from a hand roll to won ton tacos, sushi and more. I was expecting something similar. Instead I was served a plate of avocado slices, a bowl of cucumber sunomono, a plate of cherry tomatoes with oil and vinegar. These were so plain and uninspired for a restaurant of this caliber. Then came the burnt tasting okra. Inedible. I told the server I was not happy with the courses so far. She informed me that cold courses came first. That was not my problem. Cold courses are fine but at least they should be special in a “premium omakase” experience. Finally a good tasting course came—miso eggplant. Then a tofu tobanyaki came and it was good, not great. Big rubbery shiitake mushroom and too thick tasteless asparagus were not good. A strange Handroll arrived with seaweed and more avocado. Geez. I already had 6 slices of avocado. The plate of nigiri sushi that came next had a repeat of shiitake mushrooms, more of the cherry tomatoes in oil and vinegar on top of rice, more eggplant, and another avocado slice on rice. The odd corn on rice was not tasty nor was the broccolini on rice. This assortment of nigiri was a miss after already serving so many of the same foods. Finally a couple tiny crispy rice cakes came with more avocado slices on top. The rice cakes were more stale/cold than crispy. Chewy and odd. No dessert came with my premium omakase. I was handed the dessert menu to order but not informed of any vegan options on the dessert menu. My husband is not vegan and he ordered off the menu. He enjoyed the yellowtail. His mushroom tobanyaki had almost no sauce and lacked in flavor. He drizzled sauce on it. His black cod was good. He had a rough time because the music, a loud techno style sound made it impossible for him to hear so we couldn’t really talk. Our special evening for over $400 was a big let down on our last night in California. We hear there’s a Nobu in Dallas but we won’t be going. I just watched the Nobu movie and I’m sure Nobu San would be sad to hear how mediocre his restaurant has become. You could do so much better. When I get back to Fort Worth I’ll be making reservations at Uchi in Dallas. Tyson Cole has better high end Japanese food.”