Life

There’s another reason to celebrate apart from the fact that we can now dine out again (with proper standard operating procedures in place, of course) and enjoy our favourite restaurants. Merdeka is just around the corner and Nobu Kuala Lumpur is giving us a chance to relish in all the unique flavours that Malaysian cuisine has to offer by curating a menu that combines a local essence with Japanese-Peruvian touches. Presenting the 14 Flavours by Nobu Omakase, the eight-course offerings are inspired by the 14 stripes of Malaysia’s national flag, the Jalur Gemilang.

First up is the classic Nobu Moriawase, which has a trio of Kampachi – a rich and buttery karashi-su miso with a topping of caviar, a fresh serving of Tuna Tataki with jalapeno dressing paired with fresh diced pineapple salsa alongside crispy shitake, and the Botan Ebi with Uni, succulent and juicy shrimp with a serving of Uni that melts in your mouth. Devoured beginning from the kampachi (amberjack) with caviar, followed by the fresh prawn and sea urchin roe and finally the tuna, every bite is an explosion of savoury, umami flavours, which will be a definite favourite with fans of sashimi. The kampachi is subtle while the ebi and sea urchin are richer in flavour and texture, ending with the meatier tuna complemented by the zing and freshness of pineapple.

Your next course is four kinds of sushi selected by Head Sushi Chef Chico, who will serve only the freshest of what is available on the day you dine.

Next up is the Seared Scallop with Wasabi Salsa coupled with a salad of dragon fruit and dry miso. You can expect jicama, tomatoes and cucumber that add to the crunch in the salad while the scallops are delicate in texture with its natural sweetness and the salsa complemented by the saltiness of the sauce that accompanies it. 

In between courses, a refreshing and sweet Tomato Sorbet will cleanse your palate and prepare to take you on the next flavourful destination – Nobu’s own version of the chili crab. Snow crab is topped with ebiko and served with a cracker, perfect for scooping up crab and sauce with. The eggy sauce itself is reminiscent of the popular chili crab dish, which is sweet, tangy and spicy.

A highlight of the menu, and one that Nobu tends to do well, is the Short Rib with Cacao Truffle Miso, with locally produced chocolate sourced from Alor Gajah, Melaka. The tenderness of the meat shines through and you can truly taste the harmony in flavours, with the miso, cacao and truffle working well together. Even the accompanying pickled kyuri (Japanese cucumber) is not forgotten, as it offers a refreshing touch to the richness of the short rib.  

Reminiscent of a Chinese nine-course menu, there is a rice dish just before dessert is served. Nobu’s take on the sticky rice wrapped in lotus leaf is the Unagi Chimaki served in traditional bamboo leaf. The unagi (eel) sauce served on the side is a sticky sweet accompaniment and adds flavour to the rice, so you can choose to dip the grains in it.

Round your meal up another locally-inspired dish – the Ryugan (Longan) Kakigori. Inspired by sweet lotus seed soup, this is made with monk fruit sorbet, persimmon and green kelp. 

“As an Ipoh-born, I took inspiration from Malaysia’s wide array of local delicacies and sought to infuse them into this Omakase”, says Executive Chef Philip Leong of the curated menu. “The aim was to strike a balance in staying true to our Japanese-Peruvian roots while introducing a few locally inspired dishes that push the envelope. It was a collaborative process that got the whole kitchen and sushi bar team excited because it’s for a day that means so much to us.”

14 Flavours by Nobu Omakase is available from 1 to 31 August 2020 at RM398++.