NOBUO's October Menu: Giving Green Bamboo Shoots and Scallops Their Own Spotlight
Taipei's Michelin two-star restaurant NOBUO has updated its October menu, presenting the relationship between ingredients and seasoning through Sanxia green bamboo shoots, Biluochun tea, and Hokkaido scallops, alongside non-alcoholic tea pairings. This article compiles the signature dishes, published prices for the lunch and Tasting Menu, and key points to confirm regarding uniform seating times, reservations, and dietary needs.
NOBUO's October 2026 menu places green bamboo shoots and scallops at its core, adjusting their presentation through sansho pepper, tea, and different cooking techniques. The highlight of this Taipei Michelin two-star restaurant lies in how its accompaniments and sauces support the main ingredient, rather than diverting attention with elaborate effects. From non-alcoholic pairings to uniform seating times, there are details worth understanding before making a reservation.
Key Facts
Taipei Michelin two-star restaurant NOBUO updated its menu in October 2026
The menu centers on a single main ingredient, paired with sides, sauces, and different cooking techniques
The 'Green Bamboo Shoot' dish uses Sanxia green bamboo shoots, fresh sansho pepper, and a Biluochun white soy sauce, with the same tea offered as a non-alcoholic pairing option
The scallop dish uses Hokkaido Abashiri scallops made into a mousse and steamed to set its form; the menu also presents the shellfish through both cold and hot preparations
The seven-course lunch-only set menu starts at NT$3,280 per person, and the Tasting Menu starts at NT$4,680 per person
NOBUO presents seasonal dishes using shellfish and tableware.
An October Menu Centered on a Single Ingredient
This menu update from NOBUO continues Chef Nobu's consistent culinary logic: each dish is built around a single main ingredient, with all accompaniments, sauces, and cooking techniques designed to let that ingredient be precisely presented, rather than relying on elaborate methods to create visual impact. This approach is also reflected in ingredient selection, ranging from local produce in Sanxia to seafood sourced from as far as Hokkaido, all timed to appear when they are best suited for the dish.
The green bamboo shoots come from Sanxia, blanched and sliced, paired with fresh sansho pepper and a sauce made with Biluochun tea and white soy sauce; for the non-alcoholic pairing, a Biluochun tea is offered to echo the dish. The scallop dish uses Hokkaido Abashiri scallops made into a mousse and steamed to set its shape. The menu presents the shellfish's flavor through both cold and hot preparations, bringing different temperatures and textures within the same meal.
Green bamboo shoots paired with tea, bringing Sanxia ingredients to the table.Scallops presented in delicate culinary forms through different preparation methods.
A Simple Approach and New Interpretations of Familiar Ingredients
Chef Nobu deliberately avoids elaborate tableside service, sauce-pouring demonstrations, or smoke effects, as such techniques extend the time between a dish leaving the kitchen and reaching the diner, causing its condition to deteriorate. For him, focusing on the complete presentation of the main ingredient itself remains the unchanging core principle from the past to today, which also explains why the menu structure consistently maintains the simple logic of a single ingredient as its axis.
The restaurant's creations also include ingredients such as chicken combs and quail, transformed in appearance through different techniques. For this type of menu, it is advisable to discuss acceptance levels at the time of reservation: if there are preferences against certain meats, offal, or raw food, one should ask in advance whether adjustments are possible, rather than assuming at the table that any ingredient can be substituted on the spot.
A combination of seasonal ingredients and sauce continues the design centered on a main ingredient.Different meat dishes and accompaniments present the variety of the autumn menu.
Pricing and Reservation Arrangements Following Two-Star Recognition
The published seven-course lunch-only set menu starts at NT$3,280 per person, and the Tasting Menu starts at NT$4,680 per person. Budget planning should further confirm service charges, beverages, water fees, and other add-on items; the starting price of a set menu does not equal the final bill, and the Michelin rating alone should not be used to assume all options are already included.
The restaurant is located on the 1st floor, No. 8, Tai'an Street, Zhongzheng District, Taipei City. According to current information, lunch seating is from Thursday to Sunday, with entry at 12:00 and uniform seating at 12:30; dinner is from Wednesday to Sunday, with entry at 18:00 and uniform seating at 18:30. The restaurant is closed on Mondays and Tuesdays. The menu, operating hours, and seating arrangements may change, so it is advisable to confirm details again when making a reservation and to communicate dietary restrictions and beverage preferences at that time.
A scene of the restaurant's culinary work alongside the display of its Michelin emblem.Rice is arranged toward the end of the set menu, shifting the course's flavor and pacing.
Frequently Asked Questions
What are the signature dishes on NOBUO's October menu?
Signature dishes include Sanxia green bamboo shoots paired with sansho pepper and a Biluochun white soy sauce, and scallops made from Hokkaido Abashiri scallops into a mousse and steamed to set their shape. The menu also presents shellfish through cold and hot preparations, with emphasis on the arrangement of ingredient, temperature, and cooking method.
Does NOBUO's menu continue to change with the seasons?
Yes. Chef Nobu emphasizes that the most important aspect of cooking is capturing the flow of the seasons. While the menu structure maintains the same logic of centering each dish on a single main ingredient, the actual content is adjusted based on ingredient availability, so visits in different months may feature different main ingredients and pairings.
What should I be aware of when making a reservation?
Currently, lunch is served Thursday through Sunday, and dinner Wednesday through Sunday, with the restaurant closed on Mondays and Tuesdays, and uniform entry and seating times in place. Since the menu content continues to be adjusted, it is recommended to confirm current offerings, dietary restrictions, and seating times with the restaurant before booking. Prices and schedules are subject to the restaurant's announcement at the time.
