Weekend Lunch at Nobu Kuala Lumpur

Weekend Lunch at Nobu Kuala Lumpur

Words: Jacob Weber
Photos: Peter Tan

Madonna. Ronaldo. Elvis.

Nobu.

When the world knows you by just one name, you know you’ve reached a unique level of fame.

And the eponymous Nobu, founded by Chef Nobu Matsuhisa in 1994, has to be the most famous name in food over the last 30 years.

Certainly, we’ve had celebrity chefs. Back-to-back World’s Best Restaurant winners. People pushing the boundaries of gastronomy so far that it becomes more chemistry than cooking.

But Nobu is as much a cultural institution as it is a culinary experience.

Go to most major cities across the world, and you’ll probably find a Nobu. And it will definitely be busy.

(Fun fact: A certain ‘De Niro’ was a co-founder. He only needs one name, too.)

We have the pleasure of visiting Nobu Kuala Lumpur, on Level 4 of Shoppes Four Seasons Place. It’s a charming space, light and bright, with a modern ryokan-style design. There’s a great view over KLCC Park. You just have to close one eye and ignore the construction to the left and focus on the fountain and green space.

Weekend Lunch at Nobu Kuala Lumpur

We’re here to try out the Pre-Fixe lunch menu (RM175++). It’s the first time Nobu KL is serving lunch on weekends. Usually, it’s a weekday thing, and weekends are reserved for Japanese-style afternoon teas. However, seeing as many people who want a taste of the Nobu experience are only available on weekends, this move made sense.

It’s a perfect sneak peek of the menu without committing to the full price. There are five choices each of appetisers, main courses and desserts, served with miso soup and green tea.  *Mention The Yum List when booking via WhatsApp to get 10% off your weekend lunch bill!

Starters

We start with the Yellowtail Jalapeño: deliciously fresh hamachi, expertly prepared and beautifully presented. It comes with an excellent yuzu and soy sauce, with a dab of garlic puree to hold the jalapeño in place on top of the fish. A global Nobu signature, we’re told.

The sauce on the Salmon Karashi su Miso is even better, and this is unique to Nobu KL. The blend of Japanese mustard, sweet miso, rice vinegar and aged balsamic is complex and rich and bursting with umami. It complements the delicate salmon perfectly.

The Tuna Sashimi Salad features generous chunks of seared tuna nestled amongst mixed greens. The sauce is another global signature: the eponymous ‘Matsuhisa’ dressing of sesame, soy, garlic and black pepper.

The dressing does all the talking on the Butter Lettuce Salad Dry Miso. It’s a well-balanced recipe of yuzu and truffle oil, and dry miso powder and tofu skin add more subtle flavour profiles to the big, crunchy lettuce leaves.

Mains

Our first main course is the Tempura Moriawase. It’s a beautifully battered selection of zucchini, snow peas, eggplant, prawns and sweet potato, with the traditional tempura dipping sauce of dashi, soy sauce and mirin. 

The Sushi Sashimi Selection will vary according to the chef but will always feature three cut rolls, three nigiri, and four slices each of two types of sashimi. And these are generous slices of sashimi indeed. So fresh, they’re almost creamy.

The Tenderloin Wasabi Pepper features F1 Wagyu, which is a cross-breed between Wagyu and Black Angus cattle. The fiery wasabi adds an interesting dimension to the fresh, juicy, perfectly seared steak.

Likewise, the Shrimp with Spicy Garlic has a lovely kick to it. It’s a generous dish of plump shrimp and hearty vegetables in a rich red sauce. I’m almost tempted to ask for bread to soak up the remaining sauce on the plate — it’s too good to waste — before realising it’s probably not the done thing here.

Desserts – Weekend Lunch at Nobu Kuala Lumpur

Time for something sweet. And while I can pick out some favourites from the appetisers and mains (the salmon, and the sashimi selection) I simply cannot choose a clear winner from these dessert options. They’re all spectacular.

The Yuzu Pavlova features passionfruit sauce, kaffir lime cream, mango sorbet, fresh orange, yuzu curd, yuzu and vanilla meringues. It’s finished with an orange dust for good measure. It tastes exactly as tropical as it sounds. There’s a deep, intense fruitiness to it that’s hard to describe (but easy to enjoy).

The Banana Harumaki is a crispy Japanese spring roll with dark lychee and soft, sweet banana. Passionfruit sauce makes another welcome appearance and contrasts wonderfully with the black sesame ice cream.

The Dessert Santenmori is the best doughnut I’ve had in a long time. Possibly ever. Crispy on the outside, fluffy in the middle, accompanied by chocolate sauce, pistachio, and a delightful yoghurt-based ice cream. The juicy, chewy strawberry mochi is the perfect complement to the earthy pistachio and rich chocolate.

For something less sweet, try the Green Tea Kakigori: soya milk shaved ice cream, red bean paste, and green tea mochi, twill and syrup. It’s fresh, light and creamy, with subtle savoury hints.

Craft Cocktails

Nobu isn’t only known for its food. It might even be worth a visit for the cocktails and sake selection alone.

The August Cocktail of the Month: Karai (Japanese for ‘spicy’) is a great name. This recipe of vodka, Grand Marnier, Jack Daniel’s Fire Tennessee Whiskey, pineapple puree, lemon juice, and spiced and honey syrups is muddled with red chilli padi to give it a sharp kick. There’s a tart strawberry crumble garnish on the glass to balance out the spiciness. We’re fans of this one.

There are signature cocktails, and then there are signature cocktails named after the founder of the restaurant. So naturally, we have to try the Matsuhisa Martini (RM80). It’s a complex and intriguing concoction, featuring Ketel One vodka, Hokusetsu sake and fresh ginger. Clean and crisp, with the subtlest hint of spice.

Another namesake, the Nobu Sidecar (RM80), is on the sweeter side. Japanese whiskey, Grand Marnier and yuzu juice combine for a punchy, citrusy sip.

And seeing as we’re on a roll with signature drinks, we figure we have to try the most special sake Nobu has to offer. At least, it’s the most special as far as legacy goes. The Nobu Junmai Daiginjo (prices range from RM160/180ml to RM1275/1.5L) is known as “The Sake” because this was the first sake that Chef Nobu himself sampled from the Hokusetsu Sake Brewery in Niigata Prefecture.

He liked it so much he bought the entire brewery. Since then, Hokusetsu has produced a number of sakes exclusively for all of Nobu’s restaurants across the world. This particular variety is a smooth, clean, medium-bodied sake, with floral notes of pear, melon, lychee and peach and a long delicate finish. Thoroughly recommended, especially with fish dishes and sweet desserts.

We raise our glasses (more than once) to Nobu KL’s wise decision to bring the lunch menu to the weekend crowd, and it’s time to take our leave. Kanpai!

Reasons to visit Nobu Kuala Lumpur: weekend lunch; the classic Nobu experience, with global signatures and world-famous recipes, with the sauces a particular highlight; mouthwatering sashimi; exclusive sake collection; excellent service; a charming, sophisticated space in the heart of KLCC; great cocktail menu.

Nobu Kuala Lumpur
L4A-05, Level 4A Shoppes at Four Seasons Place KL
No.145, Jalan Ampang, 50450 Kuala Lumpur, Malaysia
+603 2380 0028 or WhatsApp +6019 389 5085 *Mention The Yum List when booking via WhatsApp to get 10% off your weekend lunch bill!
Link to Nobu KL on Google Maps

*Vegetarian options are available but not particularly good value for money as part of the weekend lunch set.

Weekend Lunch at Nobu Kuala Lumpur Hours
Saturday & Sunday: 11:45 am – 2:00 pm

Find more Japanese restaurants in Kuala Lumpur here and stay updated with the latest gourmet and travel recommendations with The Yum List on Facebook here and with The Yum List on Instagram here.