For the ultimate haute-gastronomy experience, guests can indulge in the exclusive 7-course Omakase experience: an artfully curated tasting menu featuring seasonal innovations alongside iconic signature creations, complete with an expert beverage pairing. As day transitions to dusk, resident DJs set the perfect rhythm every evening, creating a vibrant, sophisticated pre-clubbing atmosphere right by the sea.
As Enrico Maimonte, Executive Chef, Nobu Ibiza Bay, says, “With this menu, we are going to bring this successful season at Nobu Ibiza Bay to an end. We have put all our respect and passion into using local produce and applying the unmistakable Nobu technique.”
The new omakase menu builds on Nobu Ibiza Bay's wider approach of combining its Japanese culinary style with local ingredients. The restaurant specifically highlights Formentera red prawns, Ibizan citrus and sea herbs from nearby coves among the local produce incorporated into its cuisine.
The omakase unfolds as a progression of Japanese technique, premium produce and ingredients drawn from Ibiza and the surrounding Mediterranean. Each of the seven courses is matched with a drink selected to complement the flavours, taking the experience from a crisp opening bite through sushi, fish and Wagyu before finishing on a sweet note.
The menu begins with Monaka with Tofu, Salmon and Dry Miso, combining a crisp Japanese wafer with salmon and guacamole. The first pairing is Ruinart Blanc Singulier Edition 19.
Next comes O-Toro Wakame Su Miso, centred on bluefin tuna with caviar and Su Miso sauce, accompanied by Riesling Weingut Dr. Bassermann-Jordan 2022.
The third course puts a distinctly Balearic ingredient centre stage. Red Prawn Ceviche with Pitaya Dressing uses local red prawn in a fresh, citrus-led preparation, paired with Enric Soler Improvisació 2024.
A selection of Nobu nigiris follows, featuring lemon fish, eel, tuna and sea bass. These are served with Hokusetsu Junmai Daiginjo sake, made especially for Nobu.
For the fifth course, Corvina with Mushroom Sauce brings a richer, earthier note to the menu. Executive Chef Enrico Maimonte counts the dish among his personal favourites, with Burgundy Pinot Noir Beaune 1er Cru Les Cent Vignes 2021 chosen as its accompaniment.
Another chef favourite follows in the form of Wagyu Sirloin with Corn Purée and Carob Yakitori. The A5 Wagyu is given an Ibizan accent through carob, while Numanthia 2020 provides the pairing.
Dessert takes the menu back to local produce with an Ibiza Honey Parfait with Ricotta Cream and Grapefruit. Artisanal island honey is combined with grapefruit and a crisp honeycomb tuile, accompanied by Tokaji Oremus Aszú 5 Puttonyos 2019.
The Ibiza Omakase is available until 25 October, with advance reservations recommended.
Omakase: €160 per person
Seven-course beverage pairing: €120 per person
Reservations: Reservations are recommended in advance through the official website.
