Nobu Restaurant Palo Alto — Restaurant in Palo Alto

Last night, our group of four ventured to Nobu Palo Alto, and it turned out to be an experience heavily reliant on branding to attract patrons. Did it live up to the renowned reputation of this chain in terms of customer experience? Unfortunately, it did not this evening. In fact, it's one of my least favored Nobu locations. My friends and I have been regulars at Nobu across the US since the late 90s, and this particular visit disappointed us; it wasn't our first encounter with this location, but it was an off night for some reason. One of our dining companions, having managed a restaurant, had experience in the service industry, and she shared similar sentiments.

When she and her partner arrived for our reservation thirty minutes ahead of time, they were directed by the young front desk host to wait either at the bar or upstairs. However, when they reached the bar, there was no available seating, and they were told they couldn't stand in the bar lounge area. Consequently, they headed to Tacolicious for a cocktail since there was still half an hour to spare. This marked the first problem and a somewhat discouraging first impression.

Upon our arrival, we checked in ten minutes early, and they informed us that our friends had already arrived and were either at the bar or upstairs. Assuming, as our friends did, that "upstairs" meant a bar lounge, we spent some time searching for them, later discovering they were at a neighboring venue. This confusion constituted the second problem, causing an unnecessary waste of our time and energy.

The third issue arose when the young host mentioned that our "outside in the garden" table was ready. I had specifically chosen the "standard" inside seating option, and she explained that it was considered partially "inside." I am baffled how a patio table without a roof can be regarded as indoors. The entire point of selecting indoor seating is for climate control. Fortunately, our host arranged for us to be seated indoors, but we would have to be patient with the allotted turnover time.

Upon realizing that our friends were at Tacolicious, we offered to meet them there, but they were close to finishing their drinks and opted to join us at Nobu. When we arrived at the bar again, there were four vacant seats. We informed the bartender that we were there for a quick drink while our table would be ready soon. The bartender insisted (probably due to policy) that we take a seat and save the remaining two open seats for our friends while waiting for them. However, we found it impractical since other patrons were waiting for dinner at the overflowing bar. We overheard the staff debating the situation, with one server favoring dining customers he could serve in those seats. We could not stand, although it would have made more sense from a business perspective. This marked the fourth problem and created quite a mess. None of us felt comfortable or valued throughout this ordeal, and we couldn't help but wonder where the management was all night. It felt as though a group of Gen Zs was running the restaurant.

In terms of the food, some dishes were average, while others were exceptional, which is to be expected from Nobu. I had dined at Morimoto in Napa the previous week, and while their dishes weren't as refined as Nobu's, the service was on par with what one would anticipate. I should note that Noah, our young server, was courteous and attentive, as were some other staff members, such as Johnny and the bartender. They knew I would post this review the day after our dinner, and it wouldn't be glowing. If it weren't for their efforts to make our dining experience pleasant once we were seated, I would rate last night's experience with just two stars. Unlike some harsh reviewers with nasty sentiments on Yelp and Google, I consider myself a generous and professional reviewer. This is a friendly note to management: please implement better policies and...

This was our second visit to Nobu's Palo Alto location, and it was yet another memorable evening of exceptional dining. Nestled in a chic and modern setting, the restaurant exudes a luxurious yet welcoming vibe.

Upon check-in, there was a brief wait to be seated, but the anticipation only heightened our excitement for the evening. Once seated, Gil, our incredible host for the night, ensured we were well taken care of. His attention to detail and warm demeanor set the tone for the night. Knowing my love for the Japanese peach they serve, Gil thoughtfully incorporated a couple into the Toro Tartar—a personal touch that truly elevated the experience. Big shoutout to Gil for his efforts!!

Our order consisted of the following:

Toro Tartar A masterpiece of flavor and presentation, the Toro Tartar featured finely minced fatty tuna with a luscious texture that melted in the mouth. It was served over ice bed along with a couple of peaches adding a subtle sweetness that beautifully complemented the richness of the toro. The dish was finished with a delicate garnish that enhanced its visual appeal and added a hint of crunch.

Crispy Rice with Spicy Tuna This dish was an explosion of textures and flavors. Perfectly fried cubes of rice provided a golden, crunchy base for the spicy tuna topping. The tuna itself was flavorful and packed with just the right amount of heat, while the drizzle of sauce tied everything together.

Whitefish Tiradito A dish that truly highlighted the artistry of Nobu’s chefs. Paper-thin slices of whitefish were arranged elegantly and drizzled with a vibrant yuzu and soy sauce blend. A dash of chili added a gentle kick, perfectly balanced by the citrusy tang.

Rock Shrimp Tempura Phenomenally delicious and a standout dish of the evening. The tender rock shrimp were perfectly battered and fried to a crisp golden brown, then coated in a creamy yet tangy sauce that was utterly addictive. What made this dish even more delightful was the bed of fresh greens salad it was served over. The crisp salad provided a refreshing contrast to the rich shrimp, enhancing the overall balance of flavors and textures.

Yellowtail Jalapeño (YellowTail Jal Cut) A signature Nobu dish that never disappoints. The buttery yellowtail slices were laid out with precision, each topped with a thin sliver of jalapeño and a splash of citrusy ponzu sauce. The freshness of the fish, the subtle heat of the jalapeño, and the bright acidity of the ponzu came together in perfect harmony.

Warm Mushroom Salad This earthy and aromatic dish was a comforting addition to our meal. A variety of warm mushrooms—each with its unique texture and flavor—was tossed in a light, savory dressing that complemented their natural umami. The mushrooms were cooked to perfection, retaining a satisfying bite, while the warmth of the dish made it feel hearty and grounding.

New style Salmon Sashimi Thin slices salmon with ginger juliens , scallions/chives finely cut along with white sesame seeds and all of this soaked in a remarkably amazing sauce. This dish is easy, flavorful, and like much of Nobu's food, memorable. This has a perfect balance of salty and sweet to it as well.

As a surprise to celebrate my wife’s birthday, the team brought out a Brown Butter Caramel Cake ( i could be wrong with the name as it had more ice cream vibes to it with caramel tasting crystals on top) , and it was the perfect sweet ending to a wonderful evening.

From start to finish, this visit to Nobu Palo Alto reaffirmed why it remains one of our top choices for elevated...

Pricey and excellent food, but your mileage may vary with cost to size ratio of each dish.

Field greens with paper thin vegetables - a salad with a tart, vineagary kick, very yummy, and big portions for sharing with 2 people.

Nigiri - we had tuna (akami), salmon, scallop (hotate), "japanese" unagi, and golden eye snapper (kinmedai). All of it was modern style, at the suggestion of our server, with south american inspired toppings/spices and a bit of citrus taste. They were all delicious, but the tuna and salmon were largely as expected. The scallop and kinmedai were standout excellent. The unagi was very good, but a bit bonier than typical for those with texture sensitivities. The portions were a bit small, about equal to a fun-sized snickers bar.

House special roll - a good deal for the price. You get a good chunk of roll cut into 6 big pieces and at least 4 types of fish, as compared to 1 or 2 bite-size nigiri for the same price. My partner liked this a lot, but I thought this was mid on flavor as there were ironcially too many ingredients that seemed to be masking/fighting each other.

Miso - the typical

Squid pasta - one of Nobu's signature dishes, there was a strong hint of pepper in a good way. The squid doesn't actually look like pasta, its cut and looks like squid pieces in normal asian cuisine, sorry to disappoint. However, it was chewy and complemented the veggies and mushrooms well. The portions were decent for sharing. Definitely recommend.

Prime filet tobanyaki - very tender, pre-sliced beef filet in a soy-based sauce. It was good, but the gimmicky presentation with the sizzling plate surpassed its actual food value. The portion was pretty small, with meat slightly larger than a deck of cards, a single shiitake, and 2 mini aparagus. It probably wouldnt serve as a satisfying main course for 1 person and wasnt worth its price being the single most expensive item we got.

Environment - small dining room that is tightly packed, but the reserved table next to us didn't show so I can't complain. Service was prompt, knowledgeable, and attentive - special requests were honored without issue.

Verdict: Our biggest apprehension coming in was that you don't get a good sense of portions from information online, where there are pictures of thumb-sized tacos and entrees served on teacup saucers. Both those things are actually on the menu, so its best to work with the server to understand how much food you are actually going to get. Our courses above resulted in a filling meal for two adults with no leftovers or room for desert. Price came out to about $370 after tax and tip. A great experience, but would probably only come again on a very special occasion, waiting at least several...