Nobori

A fusion-style sushi roll featuring crispy breaded or tempura chicken, sushi rice, and nori, often complemented with avocado and drizzled with spicy mayo or teriyaki sauce.

A fusion-style sushi roll featuring crispy breaded or tempura chicken, sushi rice, and nori, often complemented with avocado and drizzled with spicy mayo or teriyaki sauce.

A classic Japanese dish consisting of various seasonal vegetables coated in a light, airy batter and deep-fried to a crispy texture. It is traditionally served with a tentsuyu dipping sauce made from dashi, soy sauce, and mirin.

A diverse assortment of various sushi types, such as nigiri, maki, and uramaki, typically served on a large tray. It features a combination of vinegared rice, raw or cooked seafood, and vegetables, often accompanied by soy sauce, wasabi, and pickled ginger.

A vegetarian street-food wrap popular in Romania, consisting of breaded and fried cheese (cașcaval pane) rolled in a flatbread with potatoes, fresh vegetables, and sauces.

A popular North American style of uramaki sushi, featuring an inside-out roll with surimi, avocado, and cucumber. It is typically garnished with toasted sesame seeds or fish roe like masago or tobiko.

A popular Japanese-fusion sushi roll featuring shrimp coated in a light tempura batter and deep-fried, typically rolled with vinegared rice and nori. It is often garnished with avocado, crunchy panko, and flavorful sauces such as spicy mayo or teriyaki.

An assortment of Japanese-style sushi rolls and nigiri made without fish or meat, typically using vinegared rice and plant-based fillings. Common varieties include hosomaki with cucumber or avocado and nigiri featuring tofu or marinated vegetables.

A Japanese-inspired sushi roll (uramaki) made with vinegared rice and seaweed, typically filled with avocado and cucumber, and topped with flame-seared salmon and various savory sauces.

A Gojira Sushi Platter is a Japanese-style selection of sushi rolls, featuring specialty rolls such as the Gojira roll and Spicy Gojira roll, prepared with sushi rice, nori, seafood, and flavorful sauces.

A diverse assortment of various sushi types, such as nigiri, maki, and uramaki, typically served on a large tray. It features a combination of vinegared rice, raw or cooked seafood, and vegetables, often accompanied by soy sauce, wasabi, and pickled ginger.

A Tuna Roll is a popular style of Japanese sushi roll made with fresh tuna wrapped in sushi rice and nori seaweed. It is commonly served with soy sauce, pickled ginger, and wasabi, and may include accompaniments like avocado or cucumber.

A popular dish consisting of shrimp coated in flour, egg, and airy panko breadcrumbs, then deep-fried until golden and crunchy. It is valued for its distinctively light and crispy texture compared to traditional breaded shrimp.

A diverse assortment of various sushi types, such as nigiri, maki, and uramaki, typically served on a large tray. It features a combination of vinegared rice, raw or cooked seafood, and vegetables, often accompanied by soy sauce, wasabi, and pickled ginger.

A traditional Japanese sushi roll consisting of vinegared rice and various fillings such as raw fish, seafood, or vegetables, all wrapped in a sheet of dried seaweed (nori). It is typically sliced into small, cylindrical pieces and served with soy sauce, wasabi, and pickled ginger.

A popular vegetarian sushi roll (maki) consisting of creamy avocado slices wrapped in seasoned sushi rice and dried nori seaweed. It is a modern Japanese-style dish often enjoyed as a healthy appetizer or a light meal.

Kappa Maki is a traditional Japanese cucumber roll, a type of hosomaki sushi consisting of vinegared rice and crisp cucumber strips wrapped in nori seaweed. It is named after the mythical water demon 'Kappa' from Japanese folklore, which is famously fond of cucumbers.

A traditional Japanese sushi roll consisting of vinegared rice and various fillings such as raw fish, seafood, or vegetables, all wrapped in a sheet of dried seaweed (nori). It is typically sliced into small, cylindrical pieces and served with soy sauce, wasabi, and pickled ginger.

A classic Japanese sushi roll consisting of a thin layer of vinegared rice and a single filling of salmon wrapped in nori seaweed. This version typically features cooked or fried salmon, often seasoned with teriyaki sauce, offering a savory alternative to traditional raw fish rolls.

A Japanese-inspired sushi roll (uramaki) made with vinegared rice and seaweed, typically filled with avocado and cucumber, and topped with flame-seared salmon and various savory sauces.

A traditional Japanese sushi roll consisting of vinegared rice and various fillings such as raw fish, seafood, or vegetables, all wrapped in a sheet of dried seaweed (nori). It is typically sliced into small, cylindrical pieces and served with soy sauce, wasabi, and pickled ginger.

A traditional Japanese hosomaki sushi roll consisting of raw tuna wrapped in vinegared rice and nori seaweed. It is one of the most classic forms of sushi, often served with wasabi, soy sauce, and pickled ginger.

A type of sushi roll featuring grilled freshwater eel (unagi) and often avocado or cucumber, wrapped in seasoned rice and nori seaweed. It is typically served with a sweet and savory glaze known as unagi sauce.

A diverse assortment of various sushi types, such as nigiri, maki, and uramaki, typically served on a large tray. It features a combination of vinegared rice, raw or cooked seafood, and vegetables, often accompanied by soy sauce, wasabi, and pickled ginger.

A popular vegetarian sushi variety made with slices of ripe avocado and seasoned vinegared rice, typically rolled in nori seaweed. It is celebrated for its creamy texture and mild, buttery flavor.

A traditional Japanese sushi consisting of a hand-pressed mound of vinegared rice topped with a slice of grilled freshwater eel, typically glazed with a sweet soy-based tare sauce. It is highly regarded for its rich, smoky flavor and soft, melt-in-the-mouth texture.

A traditional Japanese sushi dish consisting of a small, hand-pressed mound of vinegared rice topped with a thin slice of raw or seared salmon. It is typically served with wasabi, soy sauce, and pickled ginger.

A traditional Japanese sushi dish consisting of a small, hand-pressed mound of vinegared rice topped with a thin slice of raw or seared salmon. It is typically served with wasabi, soy sauce, and pickled ginger.

A traditional Japanese sushi dish consisting of a small, hand-pressed mound of vinegared rice topped with a thin slice of raw or seared salmon. It is typically served with wasabi, soy sauce, and pickled ginger.

Beef Nigiri is a modern Japanese sushi dish featuring a hand-pressed mound of seasoned sushi rice topped with a thin slice of premium beef, such as Wagyu. The beef is often served raw or lightly seared with a blowtorch and brushed with teriyaki or soy sauce.

A traditional Japanese sushi dish consisting of a small, hand-pressed mound of vinegared rice topped with a thin slice of raw or seared salmon. It is typically served with wasabi, soy sauce, and pickled ginger.

A traditional Japanese sushi dish consisting of a small, hand-pressed mound of vinegared rice topped with a thin slice of raw or seared salmon. It is typically served with wasabi, soy sauce, and pickled ginger.

A traditional Japanese sushi dish consisting of a small, hand-pressed mound of vinegared rice topped with a thin slice of raw or seared salmon. It is typically served with wasabi, soy sauce, and pickled ginger.

A traditional Japanese nigiri sushi consisting of a hand-pressed mound of vinegared rice topped with a butterfly-cut, boiled shrimp. It is typically served with a small amount of wasabi between the rice and the shrimp.

A traditional Japanese sushi consisting of a small, hand-pressed mound of vinegared rice topped with a thin slice of raw tuna. It is typically prepared with a touch of wasabi between the rice and the fish.

Beef Nigiri is a modern Japanese sushi dish featuring a hand-pressed mound of seasoned sushi rice topped with a thin slice of premium beef, such as Wagyu. The beef is often served raw or lightly seared with a blowtorch and brushed with teriyaki or soy sauce.

A diverse assortment of various sushi types, such as nigiri, maki, and uramaki, typically served on a large tray. It features a combination of vinegared rice, raw or cooked seafood, and vegetables, often accompanied by soy sauce, wasabi, and pickled ginger.

A diverse assortment of various sushi types, such as nigiri, maki, and uramaki, typically served on a large tray. It features a combination of vinegared rice, raw or cooked seafood, and vegetables, often accompanied by soy sauce, wasabi, and pickled ginger.

A popular type of sushi made with fresh or smoked salmon, vinegared rice, and nori seaweed. It is often prepared as a maki or uramaki roll and may include additional ingredients such as cucumber, avocado, or cream cheese.

A popular North American sushi roll (uramaki) that combines salmon, cream cheese, and cucumber or avocado. It was famously inspired by the classic Jewish-American flavor combination of lox and cream cheese on a bagel.

A traditional Japanese sushi dish consisting of a small, hand-pressed mound of vinegared rice topped with a thin slice of raw or seared salmon. It is typically served with wasabi, soy sauce, and pickled ginger.

A collection of Japanese sushi preparations where fresh or smoked salmon is the primary protein, commonly served as nigiri, maki rolls, or sashimi. It features vinegared sushi rice paired with the buttery texture of salmon, a combination popularized globally in the late 20th century.

A popular Japanese-fusion sushi roll featuring shrimp coated in a light tempura batter and deep-fried, typically rolled with vinegared rice and nori. It is often garnished with avocado, crunchy panko, and flavorful sauces such as spicy mayo or teriyaki.

A popular type of sushi made with fresh or smoked salmon, vinegared rice, and nori seaweed. It is often prepared as a maki or uramaki roll and may include additional ingredients such as cucumber, avocado, or cream cheese.

A Japanese-inspired sushi roll featuring cooked or seared salmon glazed with sweet and savory teriyaki sauce. It is typically prepared with sushi rice and nori, often finished with spicy mayo, unagi sauce, and sesame seeds.

A diverse assortment of various sushi types, such as nigiri, maki, and uramaki, typically served on a large tray. It features a combination of vinegared rice, raw or cooked seafood, and vegetables, often accompanied by soy sauce, wasabi, and pickled ginger.

An assortment of Japanese-style sushi rolls and nigiri made without fish or meat, typically using vinegared rice and plant-based fillings. Common varieties include hosomaki with cucumber or avocado and nigiri featuring tofu or marinated vegetables.

An assortment of Japanese-style sushi rolls and nigiri made without fish or meat, typically using vinegared rice and plant-based fillings. Common varieties include hosomaki with cucumber or avocado and nigiri featuring tofu or marinated vegetables.

A Rainbow Roll is a variety of uramaki (inside-out) sushi consisting of a California roll topped with thin slices of various sashimi and avocado. It is named for its colorful appearance, typically featuring a combination of tuna, salmon, and white fish.

A popular Japanese-fusion sushi roll featuring shrimp coated in a light tempura batter and deep-fried, typically rolled with vinegared rice and nori. It is often garnished with avocado, crunchy panko, and flavorful sauces such as spicy mayo or teriyaki.

A popular type of makizushi (rolled sushi) consisting of fresh salmon and creamy avocado wrapped in vinegared sushi rice and dried seaweed (nori).

A Japanese-inspired sushi roll featuring cooked or seared salmon glazed with sweet and savory teriyaki sauce. It is typically prepared with sushi rice and nori, often finished with spicy mayo, unagi sauce, and sesame seeds.

A traditional Japanese sushi dish consisting of a small, hand-pressed mound of vinegared rice topped with a thin slice of raw or seared salmon. It is typically served with wasabi, soy sauce, and pickled ginger.

A traditional Japanese delicacy consisting of premium, thinly sliced raw fish or seafood, such as salmon, tuna, or amberjack. It is typically served without rice and is valued for its freshness, often accompanied by wasabi, soy sauce, and garnishes like daikon or shiso.

A Surf and Turf Roll is a fusion sushi roll that combines seafood, such as shrimp or crab, with sliced beef, which is often flamed or seared on top. Wrapped with sushi rice and nori, it frequently includes avocado, cucumber, and cream cheese inside.

A Japanese-inspired sushi roll featuring cooked or seared salmon glazed with sweet and savory teriyaki sauce. It is typically prepared with sushi rice and nori, often finished with spicy mayo, unagi sauce, and sesame seeds.

A popular vegetarian sushi roll (maki) consisting of creamy avocado slices wrapped in seasoned sushi rice and dried nori seaweed. It is a modern Japanese-style dish often enjoyed as a healthy appetizer or a light meal.

A Surf and Turf Roll is a fusion sushi roll that combines seafood, such as shrimp or crab, with sliced beef, which is often flamed or seared on top. Wrapped with sushi rice and nori, it frequently includes avocado, cucumber, and cream cheese inside.

A vegetarian street-food wrap popular in Romania, consisting of breaded and fried cheese (cașcaval pane) rolled in a flatbread with potatoes, fresh vegetables, and sauces.

A popular Japanese-American sushi roll featuring minced raw tuna mixed with a spicy sauce (typically mayonnaise and sriracha), wrapped in sushi rice and nori seaweed. It was created in the 1980s as a way to use tuna scraps and has since become a staple of fusion cuisine.

A diverse assortment of various sushi types, such as nigiri, maki, and uramaki, typically served on a large tray. It features a combination of vinegared rice, raw or cooked seafood, and vegetables, often accompanied by soy sauce, wasabi, and pickled ginger.

A traditional Japanese delicacy consisting of premium, thinly sliced raw fish or seafood, such as salmon, tuna, or amberjack. It is typically served without rice and is valued for its freshness, often accompanied by wasabi, soy sauce, and garnishes like daikon or shiso.

A popular fusion sushi roll typically filled with shrimp tempura and avocado, topped with thin slices of fresh mango. It is characterized by its sweet and savory flavor profile, often finished with mango sauce or spicy mayonnaise.

A traditional Japanese dish consisting of tuna that is briefly seared over high heat while remaining raw in the center, then thinly sliced. It is typically served with a citrus-based soy sauce like ponzu and garnished with ginger and scallions.

An assortment of Japanese-style sushi rolls and nigiri made without fish or meat, typically using vinegared rice and plant-based fillings. Common varieties include hosomaki with cucumber or avocado and nigiri featuring tofu or marinated vegetables.

Wagyu A5 Sashimi is a Japanese delicacy consisting of thinly sliced raw A5-grade Wagyu beef, renowned for its intense marbling and buttery texture. It is usually served raw or very lightly seared with minimal seasonings such as soy sauce, ponzu, or fresh wasabi to complement the natural richness of the meat.

A premium beef steak cut from the rib section, highly valued for its excellent marbling, tenderness, and rich flavor. It is most commonly prepared by grilling or pan-searing and is often basted with butter and aromatics.

A premium tasting platter featuring an assortment of high-quality beef cuts, often including various grades of Wagyu like A4 and A5. It is typically served as a sampler to showcase different meat textures and marbling, accompanied by Asian-inspired sauces and fermented sides.

A premium beef steak cut from the rib section, highly valued for its excellent marbling, tenderness, and rich flavor. It is most commonly prepared by grilling or pan-searing and is often basted with butter and aromatics.

A5 Wagyu is the highest grade of Japanese beef, renowned for its extraordinary intramuscular fat marbling, melt-in-the-mouth texture, and rich, buttery flavor. It is sourced from specific cattle breeds, predominantly Japanese Black, raised under strict quality standards in Japan.

A premium steak cut from Wagyu cattle, famous for its high level of intramuscular fat marbling that creates a buttery, melt-in-the-mouth texture. It is prized globally for its rich flavor and is typically prepared with minimal seasoning to highlight the quality of the meat.

A premium steak cut from the tenderloin of Japanese Wagyu cattle, renowned for its extraordinary intramuscular marbling and melt-in-the-mouth tenderness. It is prized for its rich, buttery flavor and is considered one of the most luxurious and sought-after meats in the world.

A rich, creamy dessert consisting of a thick layer of soft cheese, sugar, and eggs, typically resting on a base of crushed cookies or graham crackers. It can be prepared in various styles, including baked versions like New York style or chilled, no-bake varieties.

A popular dessert consisting of a small chocolate cake with a liquid, molten chocolate center, typically served warm and often accompanied by vanilla ice cream.

Banana Tempura is a popular dessert made by coating banana pieces in a light tempura batter and deep-frying them until golden and crispy. It is typically served warm, often accompanied by chocolate sauce, honey, or a scoop of ice cream.

A dish featuring soft- or hard-boiled eggs coated in panko breadcrumbs and deep-fried until golden and crispy. It is often served as an appetizer accompanied by Japanese mayonnaise, tonkatsu sauce, and fresh vegetables.

A classic Japanese dish featuring grilled or pan-fried chicken coated in a glossy, sweet, and savory glaze made from soy sauce, mirin, and sugar.

A succulent poultry cut prized for its rich flavor and thick layer of fat, usually pan-seared to create a crispy exterior while remaining tender and pink inside.

Broccoli and Tofu Stir-Fry is a popular Asian-inspired vegetarian dish featuring crisp broccoli and pan-seared tofu tossed in a savory soy-based sauce. It is a nutritious, protein-rich meal often served over warm rice.

Gilt-head bream, commonly known as Dorada, is a prized Mediterranean saltwater fish with firm, white flesh and a delicate, slightly sweet flavor. It is typically prepared whole, often grilled or baked in a salt crust to preserve its natural moisture.

A nutritious and balanced dish featuring a base of steamed rice topped with salmon and a poached egg. It is often enriched with creamy components like avocado or yogurt and is a popular choice for a healthy brunch or lunch.

A nutritious and balanced dish featuring a base of steamed rice topped with salmon and a poached egg. It is often enriched with creamy components like avocado or yogurt and is a popular choice for a healthy brunch or lunch.

A classic Japanese dish consisting of salmon fillets glazed with a sweet and savory teriyaki sauce and grilled or pan-seared. It is frequently served as a 'bowl' over a base of rice with steamed vegetables such as broccoli and edamame.

Broccoli and Tofu Stir-Fry is a popular Asian-inspired vegetarian dish featuring crisp broccoli and pan-seared tofu tossed in a savory soy-based sauce. It is a nutritious, protein-rich meal often served over warm rice.

A thick cut of tuna, typically yellowfin or ahi, that is seared or grilled over high heat to leave the center rare or medium-rare. It is known for its firm, meaty texture and mild flavor, usually enhanced with simple seasonings like citrus and olive oil.

A fresh and filling Asian-inspired dish featuring noodles served with slices of grilled beef and a colorful assortment of vegetables like edamame, carrots, and cabbage, often tossed in a sesame-soy dressing.

A versatile Asian-style stir-fry featuring wheat or ramen noodles tossed with tender chicken pieces and a colorful array of crisp vegetables. It is typically seasoned with a savory and aromatic sauce made from soy, ginger, and garlic.

Shrimp Noodles is a popular Asian stir-fry dish featuring noodles tossed with tender shrimp, crisp vegetables, and a savory sauce. It is a quick and versatile meal common in Chinese and Asian-fusion cuisines.

A popular Asian-style stir-fry dish featuring wheat or rice noodles tossed with a vibrant mix of fresh vegetables and savory sauces. It is characterized by its quick cooking method and the balance of salty, sweet, and umami flavors from ingredients like soy sauce, ginger, and garlic.

A Japanese noodle soup featuring thick wheat udon noodles served in a savory vegetarian broth made from kombu dashi, soy sauce, and mirin. It is a meat-free version of the traditional dish, typically topped with mushrooms, tofu, and scallions.

A light and fresh dish featuring asparagus as the star ingredient, often prepared grilled or blanched and served with mixed greens, cheese, and a vinaigrette.

A salad featuring cooked or grilled beef as the primary protein, typically served over a bed of fresh greens and vegetables with a vinaigrette or creamy dressing.

A refreshing and crunchy Romanian salad made from finely grated raw root vegetables, primarily carrots and celeriac, often mixed with apples and dressed with lemon juice and oil.

A Japanese-inspired salad consisting of rehydrated seaweed, typically wakame, dressed with a savory mixture of sesame oil, soy sauce, rice vinegar, and sugar. It features a bright, briny flavor and a slightly crunchy, satiny texture.

A traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed, often including ingredients like tofu, seaweed, and scallions.

A popular Japanese noodle soup dish consisting of Chinese-style wheat noodles served in a meat or fish-based broth, typically seasoned with soy sauce or miso. It is commonly garnished with toppings such as sliced pork, dried seaweed, bamboo shoots, and green onions.

A smooth and velvety soup made from puréed sautéed mushrooms, broth, and cream, typically flavored with aromatics like onion, garlic, and herbs.

A flavorful and warming soup featuring a spicy broth infused with ginger, garlic, and chili, typically served with noodles, vegetables, and protein like chicken, shrimp, or tofu. It is a popular comfort food across various East and Southeast Asian cuisines, known for its balance of heat and savory umami.

A classic Japanese noodle soup characterized by a clear, savory, brown broth seasoned with a soy sauce-based tare. It is typically served with wheat noodles and various toppings such as braised pork belly, soft-boiled eggs, and green onions.

A smooth and nutritious cream soup made from red lentils and vegetables, often flavored with cumin and dried mint. It is a staple of Middle Eastern and Mediterranean cuisines, valued for its high protein content and comforting texture.

Cream of Celery Soup is a smooth, velvety soup made primarily from sautéed celery, onions, garlic, vegetable or chicken stock, and heavy cream or milk.

Asahi Super Dry is a popular Japanese pale lager known for its crisp, clean, and refreshing 'Karakuchi' (dry) taste. First introduced in 1987, it features a light body and a quick, sharp finish that pairs exceptionally well with a variety of cuisines, particularly Japanese dishes.

A non-alcoholic premium lager from Romania, brewed to retain the full, authentic taste of the original Ursus beer. It is frequently served in 330ml glass bottles, a format often referred to colloquially or on menus as "Minigold" (which technically refers to the specific bottle size of the alcoholic Ursus Premium).

The Old Fashioned is a classic whiskey cocktail and one of the oldest known mixed drinks, dating back to the early 19th century. It is traditionally prepared by muddling sugar with bitters and water before adding whiskey and is served over ice in a rocks glass with a citrus garnish.

A classic highball drink, often referred to as 'Beefeater Classic' on club menus to distinguish the traditional London Dry Gin from flavored varieties like Beefeater Pink. It consists of Beefeater London Dry Gin mixed with tonic water and is typically served over ice with a citrus garnish.

Daidaiiro is a Japanese-style signature cocktail served at Nobori restaurant. It features a refreshing, summery blend of Aperol, pineapple puree, mango syrup, and lemon, delivering a fresh fruity taste with a slightly bitter finish.

A refreshing highball cocktail that pairs Hendrick's Gin, known for its unique infusions of rose and cucumber, with tonic water. It is traditionally garnished with fresh cucumber slices rather than citrus to highlight the gin's distinct botanical profile.

The Hugo Spritz is a refreshing, floral aperitif originating from the South Tyrol region of Northern Italy. Created in 2005 by bartender Roland Gruber as a lighter alternative to the Aperol Spritz, it has become a popular summer cocktail across Europe.

Masottina Prosecco Treviso Flavor is a refreshing wine cocktail served at Nobori, combining Italian Masottina Prosecco DOC Treviso sparkling wine with a choice of fruit or floral syrup.

A premium Gin & Tonic cocktail featuring Nordés, a unique Spanish gin from Galicia distilled from an Albariño grape spirit base. It is known for its floral and herbal profile and is typically served as a 'perfect serve' with tonic water and distinctive garnishes to enhance its botanical notes.

A Japanese-inspired take on the classic Gin & Tonic, featuring Roku Gin and typically garnished with ginger to complement its unique botanicals. It is known for its balanced, citrusy, and slightly spicy flavor profile, representing the four seasons of Japan.

A Japanese-inspired twist on the classic Margarita that uses Japanese sake as the primary spirit instead of or alongside tequila. It is typically prepared with sake, triple sec, fresh lemon or lime juice, and sugar syrup, served in a glass rimmed with sea salt or wasabi flakes.

Sakerol Spritz is a Japanese-inspired signature cocktail served at Nobori, offering a twist on the classic Aperol Spritz. It blends Aperol and sake with melon syrup, fresh lemon juice, and Prosecco for a fruit-forward, refreshing drink.

Sakito is a Japanese-style variation of the classic Mojito cocktail that replaces rum with Japanese sake. It is a light and refreshing drink combining sake with fresh mint, lime juice, sweetener, and soda water.

A premium variation of the classic Gin and Tonic featuring Tanqueray No. Ten, an ultra-premium London Dry gin distilled with whole fresh citrus fruits and chamomile. This specific serve is paired with Three Cents Tonic Water, an artisanal Greek mixer, to create a sophisticated and refreshing cocktail with vibrant citrus notes.

The Umeshu Spritz is a light and refreshing cocktail made with Japanese plum wine (umeshu), sparkling wine, and soda water. It offers a balance of sweet, tart stone-fruit flavors and effervescence, making it a popular aperitif.

A non-alcoholic, tea-based beverage made with finely ground matcha green tea powder and steamed or frothed milk. It is characterized by its vibrant green color, earthy umami flavor, and creamy texture, and is often prepared with oat milk at specialty coffee shops like P+1 as a popular plant-based option.

A popular coffee beverage made by diluting one or more shots of espresso with hot water. It has a similar strength to traditional drip coffee but retains the complex flavor profile of espresso.

Dorna Izvorul Alb is a premium natural mineral water sourced from the Vatra Dornei region of the Carpathian Mountains in Romania. Produced by Coca-Cola HBC, it is a still, non-carbonated water known for its low mineral content and purity, making it suitable for daily hydration and infant formula preparation.

A decaffeinated version of the classic Italian espresso-based coffee drink, traditionally prepared with equal parts decaf espresso, steamed milk, and milk foam. It offers the same creamy texture and rich flavor as a regular cappuccino without the caffeine content.

A plant-based version of the classic Italian coffee beverage, consisting of espresso, steamed non-dairy milk, and milk foam. It mimics the traditional texture and flavor profile using alternatives such as soy, almond, or oat milk to replace cow's milk.

A sugar-free and calorie-free carbonated soft drink produced by The Coca-Cola Company, formulated to closely mimic the taste of original Coca-Cola. Originally launched as Coca-Cola Zero in 2005, it was rebranded with an updated recipe in 2017 to better align with the flavor profile of the flagship beverage.

English Breakfast is a traditional black tea blend known for its robust, full-bodied flavor and rich aroma. It is a staple of British tea culture and is typically served with milk and sugar.

Decaffeinated Espresso is a concentrated coffee shot brewed by forcing hot water under pressure through finely ground decaffeinated coffee beans. It delivers the rich flavor, full body, and crema of traditional espresso with almost all caffeine removed.

A concentrated coffee drink made by extracting a double shot of espresso, typically using twice the amount of ground coffee and water as a single shot. It is known for its intense flavor, high caffeine content, and a rich, velvety layer of crema on top.

A popular espresso-based coffee drink originating from Australia and New Zealand, characterized by its smooth and velvety texture. It consists of a double shot of espresso topped with a thin layer of microfoam, providing a stronger coffee-to-milk ratio than a latte.

A Flavored Iced Latte is a chilled coffee beverage made with espresso, cold milk, ice, and a flavored syrup such as vanilla, caramel, or hazelnut. It provides a smooth, refreshing, and sweet coffee drink customizable to personal preference.

A refreshing non-alcoholic beverage made by extracting the juice from fresh grapefruits, known for its distinct tart and slightly bitter flavor profile. It is a popular staple on breakfast and brunch menus across Romania, valued for its high vitamin C content and antioxidant properties.

A natural, non-alcoholic beverage made by extracting the liquid from fresh oranges. Commonly listed as "Orange Fresh" or "Fresh de portocale" in Romanian cafes and bistros, it is a staple drink valued for its high vitamin C content and refreshing taste.

Genmaicha Raisu is a traditional Japanese green tea blend that combines Sencha tea leaves with lightly roasted rice. The roasted rice softens the grassy flavor of green tea, imparting a warm, nutty aroma and a mild, refreshing taste.

Ginger Breeze is a caffeine-free herbal tea infusion known for its spicy and aromatic profile. It is a popular non-alcoholic selection at specialty cafes and lounges, often featuring a blend of ginger, citrus, and botanicals.

A premium flavored green tea blend from the Althaus tea brand, characterized by its harmonizing and energizing properties. It offers a balanced flavor profile that combines the sweetness of fruit with the distinct, spicy notes of ginseng.

Gyokuro Tanabe is a premium shaded Japanese green tea originating from the Kyotanabe region in Kyoto Prefecture, Japan. Shade-grown before harvest, it offers a vibrant green color, a rich umami character, and a delicate, slightly sweet taste.

Iced Mint Tea is a refreshing chilled beverage made from steeped fresh mint leaves or mint tea bags, served over ice. It is often sweetened with sugar or honey and optionally garnished with lemon slices or extra mint sprigs.

Herbal Temptation is a caffeine-free herbal tea blend created by Althaus, featuring ingredients like aloe vera, goji berries, lemongrass, and dried fruit pieces. At restaurants like Nobori, it is served either hot or as a refreshing iced tea with honey, lemon, mint, and ice.

An iced latte is a cold version of the classic caffe latte, typically served over ice. It consists of espresso shots combined with chilled milk and optional sweeteners, providing a smooth and refreshing coffee experience.

Jasmine Ting Yuan is a premium jasmine-scented green tea produced by the Althaus Tea brand. The name 'Ting Yuan' translates to 'Jasmine Garden,' and the drink is known for its delicate floral aroma and smooth taste derived from tender Chinese tea leaves.

Pineapple Basil Lemonade is a refreshing beverage that blends sweet pineapple juice, freshly squeezed lemon juice, and aromatic basil leaves. It provides a vibrant tropical taste with a pleasant herbal twist.

Strawberry Mint Lemonade is a refreshing non-alcoholic drink made from fresh strawberries, lemon juice, mint leaves, water, and sweetener. It blends sweet fruit flavor with tangy citrus and cooling herbal notes.

Pink Pickled Ginger and Grapefruit Lemonade is a refreshing signature soft drink served at Nobori Asian Restaurant. It combines classic citrus lemonade with fresh grapefruit juice and sweet-and-tangy pickled pink ginger for a unique Asian-inspired flavor profile.

Cucumber Wasabi Lemonade is a refreshing signature soft drink served at Nobori Asian Restaurant. It combines classic lemonade with fresh cucumber and a touch of spicy wasabi paste for a unique sweet, citrusy, and mildly zesty taste.

A refreshing non-alcoholic beverage that combines the tartness of lemon juice with the sweetness of raspberries and a spicy kick of ginger syrup. This vibrant pink drink is a signature refreshment at PASQUALE brunch & dinner in Cluj-Napoca, typically served cold over ice.

The Long Black is a style of espresso-based coffee popular in Australia and New Zealand. It is prepared by pouring a double shot of espresso or ristretto into hot water, preserving the crema and delivering a strong, intense flavor.

A non-alcoholic, tea-based beverage made with finely ground matcha green tea powder and steamed or frothed milk. It is characterized by its vibrant green color, earthy umami flavor, and creamy texture, and is often prepared with oat milk at specialty coffee shops like P+1 as a popular plant-based option.

A non-alcoholic, tea-based beverage made with finely ground matcha green tea powder and steamed or frothed milk. It is characterized by its vibrant green color, earthy umami flavor, and creamy texture, and is often prepared with oat milk at specialty coffee shops like P+1 as a popular plant-based option.

Matcha Lemonade is a refreshing non-alcoholic drink that combines fine matcha green tea powder with lemon juice, water, and sweetener. It blends earthy, vegetal notes from the green tea with bright, tangy citrus flavors.

A non-alcoholic spiced tea beverage made by combining a concentrated organic chai syrup with steamed or cold milk. It is a creamy, aromatic drink inspired by traditional Indian masala chai, typically featuring a blend of warm spices such as cinnamon, ginger, and cardamom.

Oriental Ice Latte is a refreshing cold drink served over ice, made with milk and flavored with Oriental syrup.

A carbonated non-alcoholic soft drink known for its vibrant citrus profile and a refined balance of sweet and sour mandarin flavors. It is a popular beverage in Romania, often served chilled as a refreshing soda or used as a versatile mixer for cocktails.

A high-quality Japanese-style green tea known for its delicate, slightly tart flavor and vibrant yellow-green infusion. It is a signature variety from the Althaus tea collection and is frequently served in specialty cafes and restaurants.

Sprite is a colorless, caffeine-free, lemon-lime flavored soft drink produced by The Coca-Cola Company. Introduced in 1961 as a competitor to 7 Up, it is known for its crisp, clean, and refreshing taste. The beverage is available globally and is often consumed on its own or used as a mixer in cocktails.

Wild Cherry Iced Tea is a refreshing cold beverage made from brewed wild cherry fruit tea, served chilled over ice and often accented with lemon and honey.

Haku Vodka is a premium Japanese craft spirit produced by the House of Suntory, made from 100% Japanese white rice. It is double-distilled and filtered through bamboo charcoal, resulting in a clean, soft, and subtly sweet flavor profile.

The flagship single malt from Japan's oldest distillery, this whisky is celebrated for its complex, fruity profile and elegant notes of Mizunara oak. It was first released in 1984 and has since become a benchmark for Japanese craftsmanship in the spirits world.

Nikka From The Barrel is a high-proof blended whisky produced by Nikka Whisky, known for its iconic square bottle and robust, complex character. It is a marriage of more than 100 different batches of malt and grain whiskies that are matured in various casks and bottled at 51.4% ABV. Although a staple of Japanese whisky culture, it does not meet the 2021 strict labeling standards for 'Japanese Whisky' because it contains spirit components sourced from outside of Japan.

A premium Japanese grain whisky produced by Nikka at the Miyagikyo Distillery using traditional Coffey column stills imported from Scotland in the 1960s. It is renowned for its exceptionally smooth, sweet, and bourbon-like profile featuring notes of vanilla, tropical fruits, and spice.

A premium blended Japanese whisky produced by Suntory, crafted from a meticulous selection of malt and grain whiskies from the Yamazaki, Hakushu, and Chita distilleries. It is celebrated for its smooth, delicate profile featuring notes of honey, orange peel, and a hint of Mizunara oak.

A Japanese blended malt whisky named in honor of Nikka's founder, Masataka Taketsuru, the father of Japanese whisky. It is a marriage of single malts from the Yoichi and Miyagikyo distilleries, balancing robust, smoky notes with elegant, fruity characteristics.

Sayuri Nigori is a creamy, coarsely filtered Junmai sake produced by Hakutsuru in Japan, known for its soft and floral profile. It features notes of white grape and cherry blossom with a lush, velvety texture and a naturally sweet finish.

Nikka Days is a bright and approachable blended whisky from Japan's Nikka Whisky Distilling Co., designed for casual, everyday drinking. It features a harmonious blend of grain and malt whiskies from the Miyagikyo and Yoichi distilleries, characterized by its smooth, fruity, and floral profile.

A blended Japanese whisky produced by Eigashima Shuzo at the White Oak Distillery in Hyogo Prefecture. It typically combines malt and grain whiskies aged in ex-bourbon, sherry, and shochu casks, resulting in a light, approachable profile with notes of vanilla, orchard fruits, and a hint of peat.

A blended Japanese whisky produced by Eigashima Shuzo at the White Oak Distillery in Hyogo Prefecture. It typically combines malt and grain whiskies aged in ex-bourbon, sherry, and shochu casks, resulting in a light, approachable profile with notes of vanilla, orchard fruits, and a hint of peat.

A blended Japanese whisky produced by Eigashima Shuzo at the White Oak Distillery in Hyogo Prefecture. It typically combines malt and grain whiskies aged in ex-bourbon, sherry, and shochu casks, resulting in a light, approachable profile with notes of vanilla, orchard fruits, and a hint of peat.

Togouchi Kiwami is a Japanese blended whisky produced by the Sakurao Distillery (formerly Chugoku Jozo) and aged in a unique former railway tunnel for consistent maturation. The name Kiwami translates to 'supreme,' reflecting its refined profile which features notes of hazelnut, honey, and subtle spices.

Ryoma is a handcrafted Japanese rum produced by the Kikusui Distillery in the Kochi Prefecture. It is uniquely fermented using sake yeast and distilled from local sugarcane juice before being aged in white oak barrels for 12 to 18 months.

Amaro Montenegro is a traditional Italian herbal liqueur created in 1885 in Bologna and named after Princess Elena of Montenegro. It is made from a secret blend of 40 botanicals, resulting in a balanced bittersweet profile with notable notes of orange, vanilla, and floral herbs. This versatile spirit is widely enjoyed neat as a digestif or as a key ingredient in numerous classic and contemporary cocktails.

A fresh and smoky Japanese single malt whisky from the Hakushu Distillery, located in the forest of Mt. Kaikomagatake. It is renowned for its herbal, 'green' notes and gentle peatiness.

A traditional Hungarian herbal liqueur and digestif first created in 1790, made from a secret blend of over 40 herbs and spices. It is primarily known in its intensely bitter 'Original' form and a smoother 'Szilva' (Plum) variant that is aged on a bed of dried plums in oak casks.

This is a premium white wine from the Valul lui Traian region of Moldova, crafted in a classic Burgundian style. It is fermented and aged in oak and acacia barrels with regular bâtonnage, resulting in a complex and velvety profile featuring notes of acacia flowers, honey, vanilla, and ripe pears.

A flagship dry red wine blend from Moldova's Valul lui Traian region, historically recognized for being served at the Russian imperial court. This Bordeaux-style wine is aged in oak barrels to develop a rich, velvety character with complex notes of wild berries, plum, black pepper, and smoke.

Navicella is a premium range of blended wines produced by Crama Jelna, located in the Lechința viticultural region of Transylvania, Romania. The series is named after the historic 'Navicella' fresco found in the village church of Jelna and is known for its elegant, complex profile reflecting the local terroir.

A premium white wine blend produced by Crama Jelna in the Lechința DOC region of Transylvania, Romania. It is a complex assemblage known for its elegant aromas of elderflower, white flowers, and citrus, complemented by a refined mineral structure and subtle notes from Transylvanian oak aging.

A dry rosé wine from the Valul lui Traian region of Moldova, produced using the direct pressing method to achieve a pale coral color. It is known for its fresh, mineral character with aromatic notes of strawberries, rose petals, and exotic yellow fruits.

A dry white wine blend from the Lechința-Jelna region of Transylvania, Romania, produced by the Crama Jelna boutique winery. It is known for its elegant aromatic intensity featuring notes of Williams pears and orange blossoms, balancing the robust structure of Fetească Regală with the floral finish of Muscat Ottonel.

An elegant Italian sparkling wine from the Treviso region, part of Masottina's Viaventi line. It is a dry and sophisticated Prosecco characterized by its fine perlage and fresh notes of green apple, citrus, and white flowers.

This is a dry rosé wine produced by Crama Jelna in the Lechința DOC region of Transylvania, Romania. Part of the Dealu' Negru range, it is crafted using spontaneous fermentation with indigenous wild yeasts, resulting in a complex 'gourmet' rosé with elegant notes of red currants, strawberries, and red grapefruit.

An elegant vintage Italian sparkling wine produced by the Dal Bianco family in the Veneto region, known for its bright pink hue and fine perlage. It features a bouquet of wild strawberries, raspberries, and cherries, balanced by fresh acidity and a fruity, delicate palate.

An artisanal skin-contact (orange) wine produced by Crama Jelna in the Transylvania region of Romania. It is a complex white blend aged for approximately 14 months in Transylvanian oak barrels with regular battonage, resulting in a structured wine with notes of pineapple, lychee, and vanilla.

Jelna Perlant Blanc is a semi-dry, lightly sparkling white wine produced by Crama Jelna in Transylvania, Romania. It features fresh and fruity notes accompanied by a gentle effervescence and crisp acidity.

Jelna Dealu' Negru Muscat Ottonel & Sauvignon Blanc Late Harvest is a sweet Romanian dessert wine produced by Crama Jelna in the Lechința DOC region of Transylvania. Made from late-harvest grapes gathered in November, it features rich aromas of elderflower, acacia honey, honeycomb, green tea, and passion fruit, balanced by vibrant acidity.

Masottina Millesimato RDO Extra Dry is a premium Italian Prosecco Superiore sparkling wine produced in the Conegliano Valdobbiadene region of Veneto. Crafted from Glera grapes grown in the prestigious Rive di Ogliano cru, it features notes of white flowers, citrus, and orchard fruits with a refined, persistent perlage.

Masottina Millesimato RDO Extra Dry is a premium Italian Prosecco Superiore sparkling wine produced in the Conegliano Valdobbiadene region of Veneto. Crafted from Glera grapes grown in the prestigious Rive di Ogliano cru, it features notes of white flowers, citrus, and orchard fruits with a refined, persistent perlage.

Masottina Prosecco Treviso is an Italian sparkling wine produced in the Veneto region, known for its fresh, vibrant character and elegant perlage. It features notes of green apple, white flowers, and citrus fruits.

Sekiyama is a Japanese-style cocktail served at Nobori, featuring cherry-infused Japanese vodka combined with pineapple purée, aloe vera, and fresh lemon juice to evoke the aroma of blooming Sakura.

Shinsen is a signature Gin & Tonic twist cocktail served at the Japanese restaurant Nobori. Inspired by the freshness of a Japanese garden, it combines botanical and citrus flavors for a crisp, refreshing profile.