Nobu’s philosophy is rooted in good food, quality ingredients, exceptional service and a welcoming setting.
At the heart of its cuisine lie balance, simplicity and kokoro — a Japanese word that conveys heart, spirit and sincerity.
“Our philosophy has always been to provide our guests with good food using quality ingredients, with exceptional service in a beautifully designed and welcoming space,” says Nobu cofounder and chef Nobu Matsuhisa. “At Nobu we focus on balance, simplicity and kokoro. That’s what keeps our food special and true to who we are.” For Matsuhisa, every recipe starts with the character of its core ingredient and the story it carries. “When I create dishes, I always start with the ingredients and the story behind them,” he says. “I think about what tastes best and how to balance flavours. Nobu-style comes from my experiences, the places I’ve lived and the cultures I’ve experienced.”
Yellowtail Jalapeño is among Nobu’s most recognisable dishes: silky yellowtail sashimi layered with garlic purée, serrano pepper and yuzu soy. The result is clean and delicate, pairing the fish’s richness with bright citrus, savoury umami and a measured chilli warmth.
While the dish is widely known as yellowtail jalapeño, Nobu’s version uses serrano pepper. Its bright heat is tempered by the aromatic yuzu soy sauce, while a small amount of cilantro adds a fresh herbal finish. The dish reflects the chef’s considered approach to contrast and harmony, allowing a few quality ingredients to speak clearly on the plate.
YELLOWTAIL JALAPEÑO
Ingredients
6 pieces yellowtail sashimi
Serrano pepper, thinly sliced
Garlic purée
Cilantro
Yuzu soy sauce
Beet twist, to garnish
Preparation time
5-7 minutes
Method
- Arrange the yellowtail sashimi on a chilled serving plate.
- Top each piece with a small amount of garlic purée.
- Place a thin slice of serrano pepper over each piece of yellowtail.
- Spoon or drizzle the yuzu soy sauce over the sashimi.
- Garnish with cilantro and a beet twist before serving.
Yellowtail
Several fish species are known as yellowtail, including fish found in the Florida Keys and the Caribbean, as well as the California yellowtail, a relative of the amberjack. In sushi, yellowtail — also known as hamachi — typically refers to the Japanese-farmed variety of wild amberjack. It is prized for its rich flavour and creamy, fatty texture.
Serrano Pepper
Although this dish is commonly known as yellowtail jalapeño, Nobu’s version uses serrano pepper. Serrano peppers have a similar appearance to jalapeños but deliver more heat.
Yuzu Soy Sauce
Yuzu soy sauce combines fragrant yuzu juice with soy sauce, creating a savoury, citrus-forward dressing that balances the richness of the yellowtail. Yuzu is a rare and aromatic citrus fruit from Japan. Its flavour is often described as a cross between lemon, mandarin and grapefruit, bringing a distinctive floral acidity to sauces and dressings.