From Nobuyuki Matsuhisa (Nobu)'s kitchen · Matsuhisa, Beverly Hills
shake · dressing
★ STARRED KITCHENPearlhouse Nobu Ponzu
From a starred kitchen & national award winner
Ratio
SOY SAUCE 60RICE VIN 120LEMON JUICE 30
Ingredients
- SOY SAUCE60 ml
- RICE VIN120 ml
- LEMON JUICE30 ml
- KOMBU2 g
Method
- Pour to the lines in order (bottom → top): SOY SAUCE, RICE VIN, LEMON JUICE.
- Add finishing notes: KOMBU.
- Cap the jar and shake until emulsified.
Provenance
Japanese chef (Nobu) known for Japanese–Peruvian Nikkei cooking; James Beard Who's Who with Michelin at Nobu restaurants worldwide. Original Matsuhisa in Beverly Hills launched the brand.
Originally published as Nobu Ponzu.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Nobu Now (Clarkson Potter) reprint (published as “Nobu Ponzu”). Full citation lives in Provenance.