Ringing in Good Fortune with Nobu’s CNY Omakase
With the Year of the Rooster around the corner, the season to indulge is also here. Indulge at the finest Japanese restaurant in the city with an unforgettable view of the majestic Twin Tower. This New Lunar Year, Nobu Kuala Lumpur invites you and your loved ones on a gastronomical journey of senses with Executive Chef Phillip Leong’s Chinese New Year Omakase menu.
Experience a sensory dining at the acclaimed new style Japanese –Peruvian cuisine set high in Menara 3 Petronas tower amidst the buzzling metropolitan city. Chef Leong and the culinary team have designed a special CNY themed Omakase 6-course menu to pay homage to the rich Chinese culture to usher in a fiery and auspicious Year of the Rooster.
The 6-course Omakase kicks off with Satsuma Mandarin Inryol. Unwind and set the mood for the festive meal with the fruity mandarin based cocktail made with Mandarin Vodka, Martini Rosso, Cointreau and Satsuma Mandarin Orange Puree. Exquisite and refreshing citrusy notes soothes the palate with freshness of the festive season.
Opening the Omakase with much prosperity is a masterpiece of 8 morsels of appetizers featured in Zenzai Moriawase. Every piece is carefully paired with all to evoke a firework of flavours and textures in celebration of the festive holidays.
Zenzai Moriawase consists of Dragon Fruit Ceviche, Botan Ebi with Caviar, Arrow Root Chips with Tuna, White Onion Amazu, Octopus Carpaccio, Oyster Oshitashi, Salmon New Style and White Fish Roll Tiradito Style.
The lightest fruity and citrus juice soaking brunoises of dragon fruit topped with quinoa is certainly a delightful note to start with in Dragon Fruit Ceviche.
Botan Ebi with Caviar feels like a match made in heaven. Sublime raw Botan shrimp marinated with a creamy spicy sauce and crowned with tiny pearls of black caviar. Glorious jelly consistency with unctuous sweet and spicy notes coupled with popping briny caviar made this bite feels utterly luxurious and heavenly.
Arrow root is a classic festive treat. Tuna tartare seasoned with umami savory note hinted with a touch of heat in paired with crispy wafer thin arrow root chip. Delish…
Amazu, a traditional Japanese sweet and sour sauce, is paired with sweet crisp white onion slices. Simple and acts as a nice palate cleanser between the appetizers.
Nobu’s novel Octopus Carpaccio served with habanero sauce and topped with dried miso is a revelation of flavours and texture.
Next, we have a lush Oyster Oshitashi, raw fresh oyster seasoned with a citrus dressing and finished with dancing bonito flakes.
Another signature on Nobu’s menu, the delicate flavour of salmon served in yuzu soy and finished with a hot drizzle of new style oil. The Salmon New Style proved that the even the smallest bite can exude big explosion of umami flavour in one bite.
Last but not least, White Fish Roll Tiradito Style features a white fish roll stuffed with bits of tastiness accented by a tart yuzu sauce.
Inspired by the tradition of CNY, the Nobu Style Yee Sang with Sushi had each of us tossing in delight on our very own personal yee sang. The Nobu Style Yee Sang Salad comes with Assorted Sashimi with Ponzu Jelly & Yuzu Honey Sauce.
A medley of radish, carrot, beetroot, ginger, cucumber, red and green seaweed provides the platform for the salad while a trio of salmon, tuna and sea bream sashimi lends the appeal of festive ‘yue’ to the dish. The salad texture is enhanced with crispy fried yuba and tempura flakes. The yuzu honey sauce gave the yee sang a vibrant lightness of sweet, savory and tangy notes.
With the Yee Sang course, a HC House Special Roll and a Salmon Skin Roll is served.
The next course of Steamed Chilean Seabass with Truffle Sansho Pepper Soy lends the auspicious ‘Nian Nian You Yue’ to the meal. Chilean Seabass was exceptionally fresh with creamy and velvety flesh, sweet and luscious flavours. The aroma of the truffle was beautifully heady and intoxicating in pleasure. Sansho pepper sauce was so delicate that it enhanced the fish harmoniously.
For the meat course, Duck Breast with Passion Fruit Teriyaki was a delicious twist of ingredients. Duck breast cooked medium well and served with a tangy passion fruit teriyaki with passion fruit seeds are finished with crunch carrot, cauliflower and Shimeji mushrooms with crispy herbs.
To end the savory course, the Clear Soup with Fish Surimi was pure comforting. A robust dashi broth soothes the palate together with a soft Shitake mushroom, a sprig of Enoki mushroom and a tender fish surimi ball. Pleasure of comfort food evokes a sense of Zen to the end of the lavish meal…
The omakase’s finale was a crowd favorite of Goma Bavarian & Almond Sponge with Mandarin Orange Sorbet. Such finesse in presentation of the festive season inspired by mandarin, the pretty half ‘mandarin’ has sweet and nutty almond sponge topped with mousse before being covered in chocolate. The sweetness is balanced with the refreshing sweet and tart mandarin orange sorbet and completed with sesame crumbs.
Priced at RM488++ per pax, the Chinese New Year Omakase dinner is available from January 23rd to February 13th, 2017. The Omakase includes a special Chinese New Year cocktail, Satsuma Mandarin or a mocktail option for those who prefer a non-alcoholic beverage.
For inquiries or reservations, please call 03.2164.5084 or Whatsapp 019.389.5085.
Menara 3 Petronas
Level 56 KLCC 50088 Kuala Lumpur
Phone: +60 3 2164 5084
Fax: + 60 2164 5085
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