Omakase For Two – Nobu Kuala Lumpur – Japanese

Omakase For Two – Nobu Kuala Lumpur

Words: Kitty Noble  Photos: Monica Tindall

Following on from the success of the Buy-1-Free-1 Omakase, Nobu Kuala Lumpur has introduced their latest five-course menu with premium ingredients. At the almost-too-good-to-be-true price of RM398 for two people, the set can be enjoyed from the 8th of August until the 30th of September.

Nobu itself needs no introduction, but for those who have been living under a rock, it is a casual, fine-dining Japanese restaurant, with a global presence. The lofty setting in the Petronas towers gives splendiferous views across the city. High ceilings, a large, D-shaped bar and wooden surrounds allow for an opulent, spacious and relaxed dining area. Offering two sittings on weekends (don’t worry, you don’t get kicked out after two hours), the earlier slot has the advantage of watching the blue-sky leach into pink and then dusk as sunset approaches.

We kicked off our feast with a Rambutan Martini (RM 55). Designed by in-house mixologist Azrie for the month of Merdeka, it reflects the colours of the Malaysian flag. Rambutan juice, Tanqueray gin, Aperol, elderflower syrup, burnt rosemary and lemon juice are combined to create a dangerously drinkable grown-up juice, with the perfect balance of sweet and sour. Pretty as a picture with a baby pink hue, and garnished with a semi-peeled rambutan, I demonstrated an inordinate amount of restraint in refusing a second. (See Nobu’s special menu for Merdeka here.)

Omakase For Two – Nobu Kuala Lumpur

First Course

To start our Omakase For Two, we were presented with an elegant trio of fishy loveliness. The succulent oyster (Fine de Claire) with momochan puree (baby mountain peach) and sturgeon caviar (T’Lur Tropical) was fresh and perfectly balanced. Artfully balanced atop a miniature ice-box, it maintained its temperature and freshness. As advised, we swallowed this down in one, juicy bite, with the salinity of the plump oyster and caviar harmonised by the fruity subtlety of the peach.

Fat marbled tuna belly with ponzu sauce and wasabi salsa was bright and fresh with a zing. The wasabi was subtle enough that I didn’t end up breathing fire out of my nose, as can easily be the case. The sauce was so mouth-wateringly delicious, Mon and I, very indiscreetly, picked up the dish and drunk the remaining yumminess. Classy ladies!! The triplet was completed with velvety scallop, yuzu, truffle miso and seared foie gras. Deeeelicious!!

Second Course

Firm favourites of regular diners, sushi came in the form of chu toro (tuna belly), kampachi (amberjack), salmon, and hirame or olive flounder, and was served on an elegant long, white platter. An inset dimple was filled with soy sauce from an accompanying cute ceramic bottle. As you might imagine, the rice was perfectly cooked, with the traditional pickled ginger and wasabi, completing the glorious picture of simplicity. The quality of the ingredients were given the floor, to speak for themselves.

Gentil Hugel (RM 70 per glass) from Alsace, is always a winning choice to pair with Asian food, which also happens to be one of my favourites. The palate is youthful and refreshing with a nose-full of Turkish Delight scents of rose and lychee, typical expressions of the Gewurztraminer element of the blend. Craftily balanced with Riesling, Pinot Blanc, Pinot Gris and Muscat, this was a great choice for our next dish.

Third Course

Perfectly steamed snapper with black bean sauce, hot olive oil and sesame oil served with garlic, ginger and chives, crispy enoki mushrooms and chilli thread (ito togarashi) were the winning combination for our third course. The delicate, flaky fish was offset with the savoury, umami flavours of the accompanying sauce. Unlike the traditional, sticky, glutinous black-bean sauce from a British-Chinese takeaway, this was delicate and clean, the opposite of cloying. If like me, you are a ‘saucy’ person, then don’t be too shy to ask for a spoon to lap up the remaining juices!

Fourth Course

As the sky became painted with the pastels of the sunset, grilled Angus beef tenderloin was served. It was cooked medium-rare per the chef’s recommendation, with goma (white sesame seed) truffle sauce, pumpkin puree and heirloom tomatoes. Arguably, the beef was the highlight of the dining experience. Already sliced and cooked to perfection, the beef could be cut with a spoon, not surprising, given the expert cooking and 150 days of ageing.

Malbec Alamos (RM 62 per glass), like all good Malbecs, comes from Argentina. Here high-altitude vines from the Andes, create rich violet aromatics, deep ruby-plum colour and profound red fruit flavours, which beautifully complement the beef.

Final Course

For dessert, we were presented with creamy, chilled cheesecake offset with a contrasting berry compote, along with crumble, incredibly intense raspberry gel, and a topping of raspberry cream. Besides the mousse consistency of the delicate topping, the thing that I really appreciated about this pud, was the level of sweetness being just-right, for my sugar-shy taste-buds. A great finish to a delightful dinner.

Omakase For Two – Nobu Kuala Lumpur

Nobu Kuala Lumpur takes an approachable and unpretentious approach to its dishes, whilst celebrating classy ingredients. It is a superb setting for celebrations, an intimate dinner with a loved one, or a bunch of pals wanting fabulous food with sensational views of KL. All of that, with a great price-point, makes the Omakase For Two a must-try dinner.

Reasons to try the Omakase For Two at Nobu KL: two people dine for the price of one until the end of September; high-end ingredients; stunning views; fantastic service; creative and delicious cocktails; excellent sake list.

Omakase For Two at Nobu Kuala Lumpur
Menara 3 Petronas, Persiaran KLCC
50088 Kuala Lumpur, Malaysia
www.noburestaurants.com

Nobu Kuala Lumpur Opening Hours
Mon-Fri Lunch 11:45pm-2pm
Mon-Sun Dinner 6pm – 10:30pm

Find more Japanese restaurants in KL here, and stay up-to-date with the latest gourmet and travel recommendations for Malaysia here and here.