Spring Omakase Experience

Six courses with a unique wine, sake, and cocktail pairing.

Executive Chef Eleni Manousou and Chef Yannick Lohou present the Nobu Marbella Spring Omakase, a six-course seasonal tasting menu inspired by Sakura season, with each course paired with wine, sake, or a cocktail.

The menu opens with tuna tartare on silky ajo blanco with mizuna dressing, paired with Lustau Manzanilla Papirusa from Jerez. A trio of red shrimp, scallop, and red mullet with wasabi cream and cherry sauce follows, served with Prosper Maufoux Chardonnay from Burgundy. The signature sushi selection of bonito, yellowtail, salmon, and white shrimp is paired with TK40 sake from the Hokusetsu Brewery on Sado Island, exclusive to Nobu.

Black cod in a black pepper crust with grilled artichoke and yuzu caramel is perfectly complemented by Coco Farm Toaru Pinot Noir from Hokkaido. Grilled beef tenderloin with portobello and cauliflower is paired with Preludio de Sei Solo, a Tempranillo from Ribera del Duero aged in oak for up to eighteen months.

The final course is the Sakura Tree, a chocolate dessert filled with raspberry mousse, crumble, and frozen raspberry, paired with Hanami, the Spring Omakase cocktail. Made with Roku Gin and Szechuan flower-infused tequila, it delivers a delicate electric sensation across the palate—a fitting close to a menu that celebrates the fleeting beauty of Sakura season.

Reservations recommended.

Available from Saturday, 21 March to Saturday, 20 June.