Despite being a household name in the ever-growing world of cuisine for over two decades, Chef Nobu Matsuhisa never shies away from discovery — be it new flavours or new talents. “I was recently in Penang to visit the factory that makes the plates we use at Nobu Kuala Lumpur. That was when we stumbled upon the murals by Ernest Zacharevic, and I really love his work!” states the spritely 70-year-old with a cheeky grin.
In conjunction with his most recent stopover in Nobu Kuala Lumpur, the team behind the award-winning restaurant has launched a specially curated 7-course menu which includes signature creations with a local update. A collaboration between Chef Nobu and the restaurant’s Executive Chef Philip Leong (who hails from the restaurant’s Michelin-starred location on Berkeley Street in London), diners who decide to embark on this gastronomic adventure can expect plenty of subtle surprises such as crunchy carrots harvested from Cameron Highlands and sublime T’lur Caviar from Tanjung Malim.
Among the delectable dishes worth savouring in this menu include the buttery soft wagyu which comes served with a side of creamy sansho pepper sauce with truffle shavings; a dollop of wasabi purple potato puree; and grilled vegetables such as takenoko (bamboo shoot), which has been pre-blanched in dashi stock for that extra umami factor. According to Chef Philip, “We are the only ones in Malaysia to use Miyazaki A5 Japanese wagyu beef… it can be quite challenging to bring in such a high-grade ingredient to Malaysia.”
Priced at MYR595 per person, the ‘Ode to Nobu’ menu will be available until 31 October. In addition to this exclusive menu, Nobu Kuala Lumpur will also be launching the Sushi Master Class spearheaded by the restaurant’s Head Sushi Chef, Chef Chico Dator. For reservations or more information, visit the details below.
