Octopus Carpaccio, Nobu-Style

Octopus Carpaccio, Nobu-Style

🐙 Octopus Carpaccio, Nobu-Style 🐙
Fish Roe, Jalapeño Dressing, Cabbage Radish Salad

The inspiration for this eye-catching carpaccio dish came from an old image of Octopus Carpaccio at Nobu Shoreditch Restaurant, London. Captivated by the purple and white octopus coins in a sea of spring-green, I turned to Nobu Matsuhisa’s beautiful book “Nobu West” for his piquant jalapeño-garlic dressing recipe which completely revved up the chilled octopus’ sweet ocean-y flavors.

Fish roe added an insane pop of color, salty notes, and a contrasting crunchy texture. Finely diced jalapeño brought a bit more heat and excitement to the party. ありがとうシェフ Thank you, Chef!

Octopus Carpaccio, Nobu-Style

Octopus Carpaccio Recipe

Octopus Carpaccio, Nobu-Style

Octopus: Cooked Octopus Tentacles (Pulpo Cocido) are found in the refrigerated section at Costco. The octopus is from the Eastern Central Atlantic Ocean, a product of Spain. It has already been cleaned and tentacles have been separated from the head.

Fish Roe: The there are several varieties of fish roe that can be used in this dish depending on availability and budget. Masago (smelt roe), tobiko (flying fish roe), ikura (salmon roe), trout, and whitefish roes are some examples.

Nobu’s Jalapeño Dressing from “Nobu West”


2 t. chopped jalapeño chili

1 t. sea salt

1 t. chopped garlic

6 1/2 T. rice vinegar

1/2 c. grapeseed oil


In a food processor, process the jalapeño, salt, garlic, and vinegar until well mixed and the chili is finely chopped.

Slowly add the grapeseed oil and process until well blended.

Cabbage Radish Salad


cabbage, finely shredded

radish, thinly sliced and quartered

chives, chopped

black sesame seeds

toasted sesame oil

sea salt

edible flower petals


Toss cabbage, radish, chives, and sesame seeds with a light amount of sesame oil and salt.

Octopus Carpaccio, Nobu-Style

Octopus Carpaccio, Nobu-Style


jalapeño dressing

pre-cooked octopus, refrigerated

fish roe

jalapeño, finely diced

cabbage radish salad


Slice octopus tentacles into 1/4″ coins. Save the skinny ends of the tentacles for another use.

Ladle jalapeño dressing onto a rimmed plate so it completely covers the bottom well. Arrange octopus slices around the perimeter, 3 coins to a cluster. Let the octopus coins sit in the dressing for 10 minutes to absorb the flavors.

Top the center of each cluster with a spoonful of fish roe and a small amount of diced jalapeño. Place a mound of cabbage radish salad in the center, garnish with flower petals.

Octopus Carpaccio, Nobu-Style

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