Many folks I know, go to Nobu KL, and complain that they don’t get the ‘authentic’ Japanese experience.
Well if by authentic you mean, kaiseki, then of course you’ve come to the wrong place. I mean, if you’re looking at the authentic Kaiseki experience, by all means please visit Kyoto, Japan.
But if what you’re seeking is a lot more experimental – contemporary Japanese cuisine infused with Latin American flavours, then Nobu KL should most certainly be on your cards. And with precisely, that sort of frame of mind, is how you should approach dining at Nobu.
And of course, being situated on the 56th floor of the Menara Petronas 3, has its perks. I got to talking with the restaurant’s manager, and she told me that some folks just go absolutely mental if they don’t get a window seat.
I don’t blame them. If you’re paying top dollar for the experience, might as well have front row seats to KL city’s most stunning, gleaming skyline.
not part of the NYE menu, but I have to say, fabulous cocktails at Nobu KL
Ask the mixologist Ash, to fix you their classics – strong but smooth & not too cloyingly sweet, these cocktails were the bomb. Go for the Matsuhisa Martini (Ketel One Vodka, Junmai Sake, Ginger) as well as the uber refreshing Nobu Shochu Dragon (Nobu Shochu, Elderflower Cordial, Dragon Fruit). Both priced at RM45, worth every penny.
And as Nobu KL’s Malaysian head chef, Philip Leong pulls out all the stops, come New Year’s Eve, with his 7 course Omakase menu, priced at RM750++, with a glass of champagne.
Begin with the Zensai Moriawase – Toro Tartar, Kampachi Jalapeno, White fish Tiradito and new style salmon – all vibrant and vivid and you will already notice the Peruvian & South American influences right here.
Next comes the assorted sushi- Chu-toro, Kampachi, Kinmedai and Aji. Of these, the prawn was the most awesome – stuffed with flavouring and roe and deep-fried, the entire head is so crispy it can be eaten like that.
Chu-toro is also my favourite cut – not as fatty as the O-toro, and the perfect marbling makes it just melt on the palate.
This is followed by the Buri & beetroot Salad with Dry Miso. Loved the dry miso that was sprinkled on the beets, the fish was somewhat flat in flavour, missing either a sour or sweet element. And they could have picked something more interesting than those few pieces of salad leaves. I didn’t like this dish.
Enter the soba-no-me Kamameshi with shaved Bottarga. We saw tons of Bottarga at the Tsukiji market in Tokyo in February early this year. Bottarga is salted, cured fish roe, typically of the grey mullet – cured in its original sac form with sea salt, then dried and waxed. The Italian have a version of it, so do the Taiwanese, the Sardinians etc.
It’s got an acquired fishy, cured taste and goes really well with carbs. Here’s an interesting version served in the Kamameshi style in other words cooked in a hot iron pot. Thick and stodgy, this course will fill you up in no time.
And my favourite course of the night – the Kobe Beef with Goma sauce, served with caramalized chestnuts and pickled beetroot. Faultlessly good.
‘sake so good, it turns heads.’
The rich, unctuous Kobe paired fantastically well with Nobu’s house sake. The sake was smooth and not too dry. Grade 8 marbling meets sake – a match made in heaven.
A cold noodle dish of Inaniwa clear Lobster Dashi completed the course. Loved the cold soup and drained my bowl of every last drop. The lobster medallions could have jumped out of the bowl – they were that fresh.
Finally dessert of Shisho & Pistachio Entremet ended the dinner on a sweet note.
This seven course dinner menu is priced at RM750++ (includes a glass of Veuve Clicquot). Patrons will be able to make reservations for one of 2 seatings at either 6:00pm or 9:00pm. All reservations for the night will need to include a 50% non-refundable deposit – best book early to avoid disappointment!
Nobu Kuala Lumpur,
Level 56 Menara 3 Petronas
Persiaran Kuala Lumpur City Center
+603 2164 5084/ +60 19 389 5085