Nobuo at Teeter House
T: 11am–4pm; 5:30–10pm
W: 11am–4pm; 5:30–10pm
Th: 11am–4pm; 5:30–10pm
F: 11am–4pm; 5:30–10pm
Sat: 11am–4pm; 5:30–10pm
Sun: 11am–4pm; 5:30–10pm
James Beard winner Nobuo Fukada continues to impress at his Asian style Tea House by day, and funky izakaya by night, creating rustic Japanese classics with modern American inflections that have the critics raving. Enjoy a short a short lunch menu, accompanied by exotic, aromatic teas, meant to be sipped and savored over quiet conversation. In the evening, Nobuo creates elegant Omakase in the reservations-only tasting room, bringing a Western sensibility to Japanese sushi traditions while combining seasonal ingredients in exciting, inventive ways. Born and raised in Tokyo, Nobuo Fukuda has worked as a chef in Arizona for 30 years, evolving from a wide-eyed 20-year-old at Benihana to a self-assured iconoclast who honors Japanese traditions even as he breaks them. Nobuo first gained recognition for his East-meets-West approach at Restaurant Hapa, where he partnered with chef-owner James McDevitt, whose delicious take on Asian fusion inspired Nobuo to conduct similar experiments with sushi. In 2002, when Nobuo opened Sea Saw - the Japanese tapas bar that would earn him a James Beard Award in 2007 - he was instantly pushed into the spotlight, winning accolades from every local publication as well as a "Chef to Watch" nod from John Mariani of Esquire and a spot on the "Best New Chefs of 1999" list from Food & Wine.
All menus are subject to seasonal availability of ingredients, ensuring the best dining experience possible and each night. Chef Fukuda sources farm-fresh ingredients to create a new features menu.
A full bar and a cocktail list made up of refreshing summer favorites such as Cucumber Shiso (vodka, rose water and cucumber), White Drago Jasmine - the BEST, a combo of gin, vermouth, jasmine tea and chamomile lemongrass syrup. Not too sweet. So refreshing.
The intimate dining rooms at Teeter House are available for group events and dinners.