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| Table for Two |
Nobu Kuala Lumpur, Celebration Omakase Menu
Words yesteryear Kirsten Durward
Photos yesteryear (Monica Tindall)
It’s at times similar this that I reverberate on the diverseness as well as contrasts easily constitute inwards Malaysia, this morn constitute us gazing at the body of body of water over the Malacca Straits, tomorrow I volition locomote feasting from street stalls, but this evening nosotros are seated high inwards Petronas Menara iii amongst an eagle’s oculus persuasion of the metropolis scape. The Sun is merely get-go to sink betwixt the hills to the west, lighting upward the cloudy heaven but for at nowadays nosotros notwithstanding are enjoying the sense of infinite within what must locomote 1 of the world’s most recognised restaurants. I know it is a picayune silly, but every bit an early on De Niro fan I’m thence excited to locomote invited to Nobu as well as every bit an avid foodie I am over the Luna to locomote tasting a particularly curated omakase laid inwards this global build amongst a reputation for innovative experimentation amongst Japanese cuisine.
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| Dining Area |
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| Looking Down |
For those non ‘in the know,’ Nobu is named for Chef Nobuyuki Matsuhisa, a Japanese Peruvian chef who was ‘discovered’ yesteryear Robert De Niro when he visited Nobuyiki’s personal eating spot inwards Republic of Peru as well as became real excited at the fresh, uncomplicated character of his food, bringing a slightly Latin spin to classical Japanese cookery. It took some years, as well as professional person as well as personal challenges for Nobuyiki to locomote persuaded to motility to the USA as well as collaborate amongst a squad that also included restaurateur Drew Neiporent, but the consequence is at nowadays foodie history. The master eating spot opened inwards New York inwards 1994, as well as the Nobu storey as well as grapheme has spread around the world, including, most late Kuala Lumpur. The spin is that Nobu personally mitt selects the chefs who volition locomote trained upward to oversee each novel branch, as well as land at that spot are touchstone signature dishes, the chefs at each Nobu branch also utilization their ain recipes within the parameters of the contemporary as well as refreshing style.
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| Private Room |
And this is why nosotros are hither tonight, to sense of savor the latest Celebration Omakase carte created yesteryear Executive Chef Philip Leong as well as his team. The carte is available entirely from July 17th till August 18th, priced at RM 450++ per person, thence mass shortly to ensure that you lot utilization non immature adult woman out.
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| Edamame |
Omakase is a Japanese term that way "I'll larn out it to you" from Japanese "to entrust,” as well as every bit such, the client entrusts the chef to serve upward dishes of his choosing. Traditionally it would receive got meant focusing on what was fresh that day, but increasingly omakase menus at high destination restaurants are particularly curated for curt amounts of time.
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| Sushi Bar |
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| Sushi Chef |
The foremost exquisite trio of dishes is a Sushi Bar Moriawase, featuring 1 of Nobu’s signature delights, Toro (Tuna) Tartare. We are given a tiny spoon amongst which to scoop upward this double mouthful of incredibly soft minced tuna as well as its topping of salty caviar. Monica is straightaway inwards ecstasies over the Momo Kochan (mountain babe peach) which is served every bit a palate cleanser. The 2nd dish is Botan Ebi, sweetness prawn, merely lightly seared amongst ginger, inwards the novel barely cooked style, as well as nosotros discovery the texture to locomote real creamy as well as slippery.The trio finishes amongst Unag-Kyu Tosazu; slithers of freshwater eel caramelised amongst a slightly sweetness tosasu sauce amongst translucent slices of cucumber a picayune crunchy kelp as well as finished amongst sesame seeds. It's a delightful mouthful which allows for the smoky sense of savor of the eel to locomote enjoyed without beingness overwhelming.
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| Sushi Bar Moriawase |
Four types of classic Nigiri follow this trio of sense of savor sensations. As would locomote expected for a build of this quality, the fish is real fresh, build clean as well as good cut. Mix every bit much wasabi every bit you lot assist to inwards your dish of soya sauce: Monica as well as I both similar it on the spicy side. It is worth casting a glance at your bamboo chopsticks betwixt mouthfuls, as well as you lot volition depository fiscal establishment complaint that each of them is imprinted amongst the Nobu logo.
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| Nigiri |
A generous bed of friseur sits inwards a glistening light-green sauce, bearing succulent slices of lightly seared salmon inwards the Salmon Sashimi Salad. One mightiness aspect the sauce to locomote seasoned amongst olfactory organ clearing wasabi, but inwards the Peruvian twist to this dish, it is genuinely a gentle hint of jalapeño that hits the dorsum of my throat. A real frail dish as well as 1 that is typical of the blend of the ii neat cuisines that Nobu has operate known for.
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| Salmon Sashimi Salad |
I receive got to receive got a 2nd or ii merely to admire the presentation of the side yesteryear side dish. The plating could non locomote to a greater extent than perfect for a Raya celebration, beingness reminiscent of the shape of the novel Luna and having a fresh, colourful, arty feeling to it. I absolutely adore the way nosotros are asked to start this course, amongst the novel proffer of a spicy lemon ceviche shooter to the side of the dish. The warm citrus tones straightaway receive the sense of savor buds, preparing them for to a greater extent than delights to come. Regular readers volition know that I honey fish, but genuine Chilean Sea Bass is certainly 1 of the most delicious fish to locomote constitute inwards the world. Breaking opened upward 1 of the fulsome pieces inwards the bowl I receive got a seize amongst teeth of sumptuously buttery flavoured fish; the lightly crisped white patato starch coating adds a wonderful contrasting textured crunch. Combining the side yesteryear side mouthful amongst a behave upon of the colourful grapefruit ceviche scattered throughout, creates some other degree of sense of savor sensation, as well as for a duad of minutes at that spot is odd quiet at our tabular array every bit nosotros both consume amongst consummate focus as well as appreciation earlier grin inwards synchronicity at our enjoyment of this completely original, real refreshing as well as totally satisfying combination.
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| Chilean Sea Bass Kara Age |
The finally savoury course of written report to our carte comes inwards the shape of Wagyu marinated amongst ginger miso, you lot merely know I am going to tell I honey the ginger. Actually my personal preference is for potent bold flavours but this concoction is thence delicately more-ish that it literally has us moaning amongst pleasance every bit slim slices of beef most melt inwards our mouths. The soft textured meat has a slightly sweetness overtone, as well as thence a hint of rut on the natural language finishing amongst the roundness of coconut, keeping us forking dorsum for more. Accompanied yesteryear a crazy crisp salad of babe spinach topped amongst ikura, this dish merely keeps giving as well as giving. The slender crisps of spinach flake on the tongue, boosted yesteryear the salty popular of fatty pearls of roe. The chunky chips are genuinely bamboo shoot marinated amongst dashi, a sense of savor that is difficult to pivot down; a slightly salty fibrous crunch, but non likewise much so. Mysterious is the best way that I tin depict it.
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| Wagyu Ginger Miso |
After all the frail sense of savor combinations a uncomplicated dish of character chilled Soba noodles cleanses the palate as well as perfectly prepares for the flavours of the Oiwai dessert. The shisho (Japanese mint) as well as mango sorbet straightaway impresses us both amongst its theatre yet gooey texture, as well as intense flavour notes. However tempting it may locomote merely to operate along scooping this up, nosotros are firmly told that all components must locomote tasted together inwards lodge to appreciate the total hit of the dish, as well as thence I combine a forkful of the low-cal kokosnoot sago jelly together amongst tiny cubes of mango sponge, fresh mango as well as the aforementioned sorbet as well as agree, amongst admiration that this is a delightfully balanced dessert.
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| Soba Noodles |
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| Oiwai Dessert |
If you lot are someone who appreciates the highest character ingredients, combined amongst imagination as well as served amongst a humble panache, you lot should certainly measuring upward as well as sense of savor this carte every bit you lot won't larn many chances inwards life to sense of savor nutrient quite similar this.
Reasons to visit: impeccably presented dishes, innovative sense of savor sensations, incredible metropolis views, friendly as well as welcoming service.
Nobu Kuala Lumpur
Level 56 Menara 3
Petronas Persiaran Kuala Lumpur
City Center 50088
Malaysia
+603 2164 5084
Nobu Kuala Lumpur is open Mondays to Saturdays
Lunch from 12.00pm to 2.00pm
Dinner from 6.00pm to 10.30pm
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