Scallop Carpaccio; Pickled Mushroom and Watermelon Radish, Aromatic Citrus Dashi

FLUKE Flash Marinated Fluke; Mini Capers and Croutons, “Brown Butter Vinaigrette” Le Bernardin

Tuna Tartare with Sweet Potato Crisps and Piquillo Pepper Vinaigrette is back on our City Harvest menu! Offered only in our Lounge, a portion of proceeds from this special lunch menu goes directly to City Harvest to help support our local community in need

Feeling extra proud of the Princess of Wales today. Her message for all cancer sufferers is especially powerful- you are not alone ❤️

Spring 💐

PETE WELLS’ FAVORITE RESTAURANTS IN NYC 2024! Celebrating being named #3 in Pete Wells’ The New York Times list of The 100 Best Restaurants in New York City. Cheers to all our friends included in this annual ranking

SALMON-CAVIAR Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion. 📷 food story media Ltd.

FAVA BEAN MINT SALAD I like favas at the start of spring when they are small, tender, and not too starchy. Shelling the beans takes time and involves a few steps... If you’re not in a rush, this can be an exercise in mindfulness. Recipe at link in bio and on my website,

TODAY SHOW 100 DAY OLYMPIC COUNTDOWN Live this morning with the TODAY team counting down to the 2024 Paris Olympic Games 🧡 Serving up French favorites (including Champagne and rosé 😉) for Savannah Guthrie Hoda Kotb Carson Daly Al Roker and Jenna Bush Hager! Link in bio for

New to the Menu Le Bernardin: Red Snapper Slivers; Marinated Sweet Pepper and Avocado, Anticucho Vinaigrette

Seafood Causa: Lobster, Crab, Shrimp; Potato Mousseline, Aji Amarillo Pepper, Avocado, and Lime from the City Harvest menu in the Lounge

Friday lunch in the Lounge #LBLobsterRoll

IN 4 STEPS: Hamachi Sashimi; Pickled Mushroom and Watermelon Radish, Citrus Dashi

Hamachi Sashimi; Pickled Mushroom and Watermelon Radish, Citrus Dashi

Flash Marinated Fluke; Mini Capers and Croutons, “Brown Butter Vinaigrette” . 📷 Maria Duchesne

The dish that truly defines our style and vision: ‘The fish is the star of the plate’ — Pounded yellowfin tuna with foie gras and toasted baguette. 🎥: Eater NY

Who LIKES and RESPECTS the Princess of Wales ❤️ YES or NO?

Savor the summer with our light and refreshing Tuna Tataki Cilantro Dressing. #Nobu #NobuRestaurants

Fun Fact: Le Bernardin receives scallops in the shell from Maine on a daily basis! On our summer menu…scallop carpaccio with pickled vegetables and yuzu-ginger broth.