Nobu Dallas
NA Program Strength is an editorial assessment based on publicly available menu data. See methodology.
400 Crescent Court, Dallas, TX 75201
Nobu Dallas opened in 2005 inside Hotel Crescent Court in Uptown and celebrated its 20th anniversary in 2025. Part of chef Nobu Matsuhisa and Robert De Niro's worldwide Nobu empire, the Dallas location pairs the group's signature contemporary Japanese cooking (Black Cod Miso, Rock Shrimp Tempura, omakase at the sushi bar) with a Rockwell Group-designed dining room and a cocktail lounge where guests can watch the sushi chefs at work.
The bar's non-alcoholic program goes well beyond a soft drink. The current beverage menu lists Asahi 0.0% Non-Alcoholic Rice Lager and a deep Ikaati whole-leaf tea selection, including caffeine-free Sobacha, Soothe, and Lemongrass Ginger. For Dry January, the bar has featured two named spirit-free cocktails built on real NA spirits: the Sansho Verde (Seedlip Garden 108, cucumber juice, agave, yuzu juice, and ground sansho peppercorns) and the Oaxacan Punch (Seedlip Spice 94, passionfruit puree, lime juice, cucumber slices, shichimi, ginger beer, and Lapsang Souchong tea-infused agave syrup) that leans smoky to mimic mezcal.
The emphasis on serious zero-proof drinks reflects a wider Nobu strategy: the group worked with a Japanese green-tea expert to build alcohol-free "tea cocktail" pairings for its tasting menus, treating premium teas as a wine-caliber alternative for the roughly 30 percent of fine-dining guests now foregoing alcohol.
Non-alcoholic menu: what to order
- Sansho Verde - Seedlip Garden 108 (non-alcoholic spirit), cucumber juice, agave, yuzu juice, and ground sansho peppercorns
- Oaxacan Punch - Seedlip Spice 94 (non-alcoholic spirit), passionfruit puree, lime juice, cucumber slices, shichimi, ginger beer, and Lapsang Souchong tea-infused agave syrup
Menus change — see the current full menu on Nobu Dallas's website.
“This favorite Dallas sushi spot has two mocktails this Dry January. The Sansho Verde is a non-alcoholic spirit Seedlip Garden 108, cucumber juice, agave, yuzu juice, and ground sansho peppercorns mixture.”— Megan ZiotsPaperCity Magazine →
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