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In honour of its 30th anniversary, Nobu Kuala Lumpur has introduced an exclusive omakase menu that, for a limited time only, takes diners on a culinary journey celebrating three decades of the iconic brand’s fusion of Japanese and Peruvian flavours. Running globally from October 7 to 13, 2024, this omakase menu is a homage to Nobu’s signature dishes, balancing innovation with tradition.
30th Anniversary Menu
The menu, specially designed by Nobu’s founding chef, Nobu Matsuhisa, reflects the restaurant’s blend of Japanese and Peruvian influences. Dishes like Toro Tartare with Caviar and Yellowtail Jalapeño are as beloved as they are delicious, offering a taste of Nobu’s early creations. Chef Nobu himself remarked, “Many of these dishes are based on some of my earliest creations, so they are very close to my heart.”
YONTENMORI
TORO TARTARE w/ CAVIAR
SALMON TATAKI KARASHI SUMISO
SEABASS TIRADITO
YELLOWTAIL JALAPENO
Yontenmori
SUSHI & TACO
TUNA NIGIRI
WHITE FISH MATSUHISA STYLE
SCALLOP DRY MISO
NORI TACO w/ CAVIAR
Sushi & Taco
HOT
BLACK COD w/ BUTTER LETTUCE | KING CRAB w/ AMAZU PONZU
JAPANESE BEEF ANTICUCHO
Black Cod with Butter Lettuce and King Crab with Amazu Ponzu
Japanese Beef with Anticucho
DESSERT
STRAWBERRY CHEESECAKE
MILK CHOCOLATE & SESAME CREAM
MOCHIDO
Trio of Desserts
For us, the immediate highlight of the omakase was the Yontenmori, a plate featuring four beloved Nobu classics: Toro Tartare with Caviar, Yellowtail Jalapeño, Salmon Tataki with Karashi Sumiso, and Seabass Tiradito. Each dish showcases the precision and artistry that has made Nobu a leader in contemporary dining. We also enjoyed the Nori Taco with Caviar, a modern twist on the fusion of textures and flavours, which really captures the innovative spirit of not only this menu, but Nobu overall.
Salmon Tataki
Nobu’s Corporate Chef Hervé Courtot, visiting KL, adds the finishing touch to the King Crab dish
Guests can expect signature Nobu dishes like Black Cod Butter Lettuce and King Crab with Amazu Ponzu, which remain timeless in their presentation and flavour profile. Desserts like the playful Mochido and Strawberry Cheesecake ensure a sweet finish to this luxurious culinary experience.
Nobu Corporate Chef Hervé Courtot (left) and Nobu Kuala Lumpur Executive Chef Philip Leong
At RM680++ per person, this anniversary omakase offers diners an immersion into Nobu’s storied history, celebrating its world-renowned legacy of culinary creativity. For enquiries and reservations, please call 03.2380 0028, WhatsApp 019.389 5085, or email nobuklreservations@noburestaurants.com.
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