Nobu’s Sushi

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Nobu’s Sushi is an intimate dining experience that customers won’t soon forget.  The family run restaurant of Noboru and Taeko Kidera and their son, George Kidera, delivers an unforgettable Omakase experience, which quite literally means “I leave it up to you.” The Kidera family has been in the sushi business in University City since 1987 and are considered one of the most beloved and revered sushi chefs in the region.  The space offers limited seating with 6 seats at the sushi counter and 12 seats in the dining room area, so reservations are required.  Nobu’s does offer a take-out menu, which can be ordered online and can sell out fast with limited orders available on a daily basis.

George Kidera has taken the lead on implementing sustainability into his family’s time honored traditional sushi business.  Nobu’s Sushi sits in the Platinum LEED certified building which also houses United Provisions. Nobu’s practices waste reduction by composting pre- and post-consumer food scraps with New Earth Farms and offers compostable bento boxes and chopsticks for their take-out menu. George’s mother, Taeko, tracks what food she is scraping off customers’ plates when doing the dishes at the end of the night to see if changes need to be made to the menu selections.  George makes sure to send empty tubs of ice-cream back to Clementine’s whenever a new order comes in so they can be reused.

Nobu’s sources sustainable seafood whenever possible using seafood watch resources like the Marine Stewardship Council and Monterey Bay Seafood Avoid List.  They source seasonal produce from Lucky Dog Farms for seasonal menu items and offer a handmade Clementine’s Matcha ice-cream that is a must try.  Local beverages include Urban Chestnut Brewing Company, Sump Coffee, and Big Heart tea.  They also offer artisan Japanese Whiskey and beer, Shochu, natural and organic wine, sake, and traditional cocktails. There is no red meat or chicken on the menu; only pescatarian, vegetarian, and vegan options.

Nobu’s practices water conservation by never thawing seafood with running water which George says causes a loss of flavors and nutrients from the product.  Aerators on the faucets and WaterSense equipment also help conserve water use.  Energy conservation is present in nearly all of the operations with fully implemented LED lighting, smart thermostats, thermal windows and doors, Energy Star appliances, and a high-efficiency hood.

The space offers a contemporary, minimalistic ambiance with a cozy design by St. Louis native Aleksandr S. Malinich. The wooden furniture was made by another local favorite, David Stine Furniture. Grab your special someone or have an intimate family and friends dinner for a special occasion at one of St. Louis’s best sushi experiences!