A Distinctive Festive Celebration at Nobu Kuala Lumpur
Festive cheers are near, lending an excuse to celebrate, rejoice, wine and dine! To usher in more festive moods, Nobu Kuala Lumpur is offering a Special Omakase menu for the holidays. The Nobu name has always been a renowned name as one of the pioneers of combining Japanese with Peruvian cuisine in the gastronomy industry. In fact, Chef Nobuyuki Matsuhisa’s culinaire forte is focusing on experimentation and fluid incorporation of diverse ingredients with three main key features of freshness, quality and simplicity.
Located in the city center, diners at Nobu will certainly enjoy the amazing view of the nation’s pride and joy of The Twin Towers. Whether one is dining in the main dining room or one of their private rooms, the ambiance offers sheer minimal simplicity with a Zen ambiance from the usage of natural elements of wood and light all through the restaurant.
From 22 to 25 December 2018, Executive Chef Philip Leong and the talented team at Nobu Kuala Lumpur has curated a 7-course Christmas Omakase Dinner, priced at RM590++ per person. Besides the Christmas Omakase Dinner, there is also a 5-course Christmas Lunch priced at RM250++ per person. For those ushering in 2019, there is also a New Year’s Eve Omakase, available from 29 December 2018 to 1 January 2019, priced at RM645++ per person. One will enjoy the New Year’s Eve countdown with traditional Japanese entertainment on 31 December in the perfect venue to catch fireworks and ring in the New Year at Nobu KL.
For the whole month of December, sip the festive flavours of Bloody Goose Cocktail. A naughty and nice play highlighting blood orange, vodka, tequila, lemon juice, egg white and vanilla, this potent cocktail may just leave one feeling va va voom for the rest of the day…
Salmon and Tuna on Lotus Chips are the perfect canape to go with the cocktail if I may say so…
Here’s a sneak peek from all the festive Omakase menu has to offer diners this Christmas and New Year’s Eve.
Tuck into Sushi Bar Moriawase, a trio of Nobu signatures from Chef Leong. Not only is the dish pretty in presentation but each one tasted wonderfully delicious and unique.
The Toro Tartar with Black Caviar is simply not to be missed. A classic signature of Nobu, one can never get enough of this scrumptious minced tuna with special house sauce and lux caviar.
Japanese spring roll of Seafood Harumaki is just as delightful with crispy cigar rolls enveloping scallop and crab filling and topped with sweet onion salsa. This is one dish that will win the hearts of many.
Junsai Ponzu with Mango Miso reiterated the creativity force behind Chef Nobu. Using a distinctive Japanese delicacy of water shield or junsai, the dish offers a delicious gelatinous concoction of textural junsai paired with sublime sea urchin and a lightly fruity mango miso.
Never one to follow the norm, the chefs at all Nobu in the world is always pushing their limits and taking new journey of creating new techniques with various ingredients such as the Nobu Style Sushi Cup. Mini cups filled with sushi rice and topped with yellowtail, tuna, sea eel and salmon sashimi are served with tiny spoons. Each one is a joy to eat with its own flavours of oceanic pleasures.
Taco was the inspiration for Botan Ebi and Kampachi Endive Salad. Using greens as little taco holders for the medley of botan ebi and kampachi sashimi along with avocado, cucumber and tomato, this is one salad that may just turn non-salad eaters into one. Relatively light with a lovely citrusy fragrance, simply pick these up with your hands and enjoy the crunch of greens with the freshness of the seafood.
The palate cleanser of Passion Fruit Yuzu Sorbet has just the right balance of tang and sweetness to clear our palate for the next main courses to come.
The sheer simplicity at sight of Butter Poached Lobster on a pool of bright watercress soup reminded us again of how clever the team at Nobu is with highlighting premium ingredient with much finesse of flavours. Gorgeously poached buttery lobster goes well with the delicate watercress soup while caramelized baby figs added a touch of smoky sweetness to the dish.
If there is one dish literally to-die-for in my books, it would be the Wagyu with Wasabi Black Bean Glaze. While the wagyu, cooked perfectly, is already a prized on its own, it’s the audacious pairing of creamy and salty black bean with hints of wasabi that rocketed this dish to a spot on cloud nine haven of deliciousness. The black bean sauce was so full of umami notes that we made sure it was lapped up fully with slices of wagyu. Exceptional dish!
To clear up the palate after all the courses, the simple Cold Inaniwa Noodle with Braised Duck & Bamboo Shoot was much welcome. There’s something just utterly comforting about slurping slippery smooth noodles in a moreish broth. The duck slices were perfect teasers on the noodles.
This year, pastry Chef Jacky has outdone himself again with the prettiest dessert for this festive season. Simply called Snowman, the dessert was just too adorable. The ‘Snowman’ consisted of layers of green tea pannacotta, black sesame mousse and green tea sponge. Every layer was a match made-in-heaven as the layers complimented each other so well. An unforgettable dessert…
Festive Omakase Menu
Available 22 to 25 December 2018
7-course Christmas Omakase Dinner, priced at RM590++ per person
5-course Christmas Lunch, priced at RM250++ per person
Available 29 December 2018 to 1 January 2019
7-course New Year’s Eve Omakase, priced at RM645++ per person
Available on 31 December 2018 to 1 January 2019
5-course New Year’s Lunch Omakase, priced at RM250++ per person
For inquiries or reservations, please call 03 2164 5084 or WhatsApp 019 389 5085
NOBU KUALA LUMPUR
Level 56, Menara 3 Petronas
50088 Kuala Lumpur
Tel: +603 2164 5084
Mon-Fri Lunch 12noon-2pm
Mon-Sun Dinner 6pm-10.30pm
Fri & Sat 6pm-12midnight (Club Lounge Happy Hour)
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