Experience culinary bliss with Nobu KL's Festive Omakase menu
In Malaysia, the new Nobu is situated at the exquisite Four Seasons hotel. With Christmas just around the corner, the culinary team presented its exclusive omakase menu to welcome the festive season.
Nobu Kuala Lumpur Head Sushi Chef, Chef Renante Dominguez drew inspiration from the rich tapestry of global celebrations to craft something special for this festive menu.
First up was the Toro Shiso Chimichurri. Sashimi fans would love the delicately marbed texture of the Toro which immediately melts on the palate. Pair that with the zesty chimichurri, it elevates the delightful interplay of fresh Toro and chimichurri.
Chef Dominguez personally came out to present a brief live sushi artistry, where he assembled the Kampachi Mini Hand roll right before our eyes. The crispness of the nori sheet that delicately wraps the sushi which is then topped with caviar truly hits the spot. The flavours unite in a crescendo, creating a taste that is nothing short of extraordinary. A perfect way to get started on sushi!
Another sushi selection that deserves a thumbs up would be the Salmon Jime Nigiri which offers fresh salmon topped with luscious truffle toppings. This was a crowd favourite.
The Shiso Panko Crusted Scallop was equally delightful as the plump scallops encased in a golden armour of Shiso-infused Panko creates an elevated layer of crispness. Wrap it up with soft, juicy bites from the fresh fig that decorates the plate and dip it in the rich yet light cauliflower foam - this is a masterpiece on its own.
The only downside was that there’s only one scallop on the plate. There was a strong urge to ask for seconds but I was humbled by the reminder that this is a fine dining restaurant with strong dining etiquette to follow.
Luckily, what followed suit was even more heavenly. The team presented the A5 Japanese Wagyu Spicy Sansho Pepper, a dish with beef so tender, it quite literally melts in your mouth as soon as you bite into it. There beef is perfectly marinated and doesn’t overpower the other flavours on the plate.
The Truffle Sobagaki is a unique dish that presents itself in a porridge texture topped with shreds of truffle. It’s an acquired taste, but perfect for those who are adventurous in trying new things.
End your meal on a sweet and tangy note with the enchanting Yuzu Mochi Meringue, which is a cloud-like meringue that envelops a yuzu-infused mochi.
Nobu Kuala Lumpur Head Chef Philip Leong said: “We've transformed these cherished moments into extraordinary flavours, inviting diners to experience the essence of the season with each delivious bite."
The Nobu Festive Omakase is priced at RM700++. For more information email [email protected].
