ora king awards

2017 ORA KING AWARDS FINALIST

ORA KING SALMON IN 5 ELEMENTS

CHEF ERIC FRALICK

Congratulations to Chef Eric for being a Finalist in the 5th annual Ora King Awards 2017! His dish "Ora King Salmon in 5 Elements" is one of just three finalists in North America. Noble Rice is proud to represent the Tampa Bay area on such a global scale. 

For more information on the Ora King Awards 2017 please click here

Omakase Reservations

OMAKASE RESERVATIONS

Noble Rice is now accepting Omakase reservations at the bar.  Our Omakase is a tiered tasting menu that puts your dining experience in the hands of the Chef. When you make your omakase reservation you will be asked about what tier you wish to choose as well as any food allergies. 

We have 4 Tiers: $50/ $75 /$100 & Grand Tasting for $200

You can choose between nigiri, sashimi or mixed. Plan to stay for at least an hour, for the $50 tier, and up to 3 hours for Grand Tastings. 

Reservations are only accepted for bar seating with a maximum party size of 4. 

If you would like to secure your omakase reservation or have further inquires please give us a call between 4:30p- 10:00p Tuesday-Sunday at 813-284-7423,  or email:  info@noblericeco.com 

Nigiri / Sashimi /Specialty Rolls

OUR PHILOSOPHY

NOBLE RICE is committed to bringing our customers the freshest and highest quality fish that we can source. We work closely with purveyors from around the globe to provide our customers the quality that they deserve. Our fish arrives fresh, and is handled with the highest level of detail to bring out the best textures and flavors.

Our style of sushi takes the PURITY of fish and carefully pairs it with ingredients that will enhance, not hide the beautiful flavors that nature has given us. This more traditional approach to sushi differs from the more widely know  "American -style" sushi, which adds ingredients such as cream cheese & spicy mayo; used primarily to mask the flavors of lesser quality product. 

From our house made ponzu, to our carefully seasoned sushi rice, each element that goes into our sushi has been made with painstaking care for our customers to enjoy a truly unique and memorable experience. 

Noble Nigiri & Sashimi

NOBLE NIGIRI

2 Pieces

  • Shima Aji*  - Fresno Chili / Yuzu Maldon
  • Big Eye Tuna* - House Soy / Braised Kombu
  • Toro & Uni* - White Soy / Wasabi
  • Ora King Salmon* - Maitake / Green Yuzu Kosho / Pickled Ramp Bulb / Aged Soy
  • Toro Tartar* - Cucumber Mignonette / Soy / Wasabi
  • Isaki* - Ginger / Sesame / Green Onion
  • Kinmedai* - Shiso / Citrus / Watermelon
  • Kanpachi* - Shiso / Strawberry / Ume 
  • Anago - Vanilla Foie Gras / Espresso Kabayaki 
  • Wild Spanish Octopus - Golden Raisin & Olive Pistou / Fresno Chili Preserved Yuzu Kosho 

NOBLE SASHIMI

  • Kanpachi* - Pickled Watermelon / Coconut / Daikon / Cilantro
  • Scallop Tartare* - Avocado / Lemon / Pistachio  / Herbs / Soy Vinaigrette 
  • Spot Prawn Melon* - Honeydew / Cardamom Fresno Chili / Braised Kombu
  • Noble Carpaccio* - Tuna / Salmon / Tosazu Jelly / Cucumber Mignonette /Thai Basil / Shallot
  • Shima Aji* - Green Curry Vinaigrette / Thai Basil / Coconut / Herbs
  • Tuna Poke* - Chicharron / Green Onion / Avocado / Ponzu Rayu
  • Ora King Salmon* - Pickled Ramp Bulb / Shishito / Ramp Vinaigrette / Misozuke Egg
  • Kumamoto Oysters* - Celery Dashi Puree / Red Yuzu Kosho

Izakaya & Yakitori

AMERICAN IZAKAYA PLATES

  • Wild Gulf Shrimp - Lemongrass / Ginger / Thai Basil Sorbet / Fresno Chili Yuzu Kosho
  • Kimchi Pears - Sweet Kimchi Pears / Champagne Coriander Fennel / Maple Yogurt / Candied Walnuts / Curried Maldon Sea Salt
  • Brown Butter Ora King Salmon - King Salmon / Yuzu Dashi Greens / Maitake
  • Bincho Charred Octopus - Curried Walnut  / Red Curry / Coconut Fennel / Herbs
  • Cider Brussels - Butternut / Tan Tan Cured Pork Belly / Misoyaki / Cashwers

YAKITORI

  • Noble Hatsu - Chicken Heart / Foie Gras / Truffle / Scallion / Tare
  • Beef Tenderloin - Compound Butter / Truffle / Scallion Oil
  • Pork Belly - Blood Orange Maple Tare / Sage / Candied Orange Peel
  • Tsukune - Chicken Meatball / Tare / Shiso
  • Hatsu - Chicken Heart / Black Pepper Tare
  • Bonjiri - Chicken Tail / Sweet Togarashi
  • Avocado - Ponzu / Pickled Onion / Wasabi
  • Shishito Pepper - Black Pepper Tare
  • Shiitake - Black Pepper Tare / Compound Butter / Green Onion

Ramen & Snacks

RAMEN

  • Tan Tan Men - Triple Chicken Stock / Tobanjan / Spicy Ground Pork / Shoyu Tama / Menma / Bean Sprouts / Coffee Mayu / Sesame / Chili Oil / Green Onion
  • Noble - Triple Chicken Stock / Noble Tare / Chashu / Shoyu Tama / Menma / Coffee Mayu / Rayu / Sesame / Green Onion
  • Chicken Shio - Triple Chicken Stock / Chicken Tare / Shio Tare / Chashu / Shoyu Tama / Shiitake / Coffee Mayu / Sesame / Green Onion

SNACKS

  • Sake Pulled Pork Buns - Sake Marinated Pork / House Slaw / Micro Greens
  • Noble Fried Chicken (NFC) Buns - Spicy Fried Chicken / Country Gravy /Redeye Curried Gravy / Micro Greens
  • Veggie Steam Buns - Avocado / Charred Maitake / Fried Pickled Onion / Maple Soy Yogurt Butter
  • NFC Karaage - Spicy Fried Chicken / Sweet Sesame Mayo
  • Tempura Shishito Peppers - Maple Soy / Green Onion / Cashews

About Noble Rice

A Letter From The Chef and Owner, Eric Fralick

About 15 years ago I moved to Japan. I had been living in New York City for the past 4 years and was eager to see the world. I first landed in Shizuoka City; a bustling city right under the great Mt. Fuji. I spent nearly a year exploring the local neighborhoods of Shizuoka learning how to properly pronounce my very basic Japanese. I was eager to try every bit of local food and culture I could get my hands on.

Many of my nights out in this beautiful city with my new friends ended up at the local izakaya. We would eat, drink, laugh and share stories. I would teach my friends American slang in exchange for the Japanese counterpart. I even participated in an "initiation" of sorts. With my friends and others at the izakaya chanting bibidi (chicken heart in english), I drank a cup of sake with a little fish swimming in the glass. This was just one of the many memories of Izakaya culture that has stayed with me over the years.

Taking part in their local traditions, and eating their version of comfort food was an experience that I will never forget. It was an entirely new journey.

It wasn't until my 2nd year in Japan that I realized I was missing something. Throughout all my experiences one thing had lacked; I was missing home, or rather I was missing that element that reminds us of home. In Japanese they call it natsukashii or good old. It's that smell, taste or sound that can instantly transport you back to a moment in time.

I was in Tokyo visiting a friend who was a bartender in Tsukishima, a neighborhood known for something called Monja. My friend insisted that I had to try Monja, but gave me no indication of what was in store. They even named a street after this "thing" I needed to try. If you've never tried or heard of Monja which I'm guessing you have not, let me describe it the way my bartender friend did for me: "It looks like vomit on a hot plate!" Oh great! I thought to myself, why would I want to eat that? To great protest and much reassuring, I gave in. Wow, was I happy I did. A grayish bowl of water came to the table accompanied by some side dishes like cabbage, and pickled ginger, and wait for it......CHEESE! Shredded cheese! I hadn't had shredded cheese in what felt like ten thousand years! Instantly I was overcome with natsukashi. The dish was good despite its appearance, but what was more profound was the cheese, and the fact that I hadn't had it since being in the US. Looking back at that moment now I see how two completely different cultures can become one.

For the next 3 years I spent my time hopping around Izakayas in Ochanamizu, Roppongi, and Aoyama. I spent an equal amount of time waiting in line for bowls of ramen in Akihabara, Ginza, and Shinjuku. I had such a passion for these local neighborhood pubs and the memories made there with friends. The many nights I spent yopari (drunk) I was also learning. Learning how food here was treated differently, almost reverently. There was a respect for tradition, there was pride in every dish. What remained with me the most about these places was that each dish was approachable. My neighborhood izakaya was a place any hard-working man or women could meet after work, whether it was an office job, salesman or CEO. It was a place that reminds us of what's natsukashii.

The word natsukashii and what it meant to me was profound. It's a feeling that's all heart. It's the true definition of nostalgia. Across cultures the one element that remains constant is that food holds a powerful nostalgia for all of us. This is what I wanted Noble Rice to be.

I believe that the best food, is the food that reminds us of all the good memories we have. At Noble Rice I have taken all my fondest memories living in Japan and combined them with all the comfort foods I grew up with, and came up with the American Izakaya. A blend of cultures that gives you that feeling of natsukashii.

Humble ingredients. Locally driven. Japanese inspired comfort food. Noble Rice.