Attention all lovers of scrumptious Japanese cuisine – Nobu Kuala Lumpur is open once again. Famous for its Japanese-Peruvian cuisine, Nobu re-opened on 15 March 2021 at its new home in Four Seasons Place.
With a cool, comfortable layout, fantastic views and friendly staff, Nobu Kuala Lumpur has created a relaxed and hip atmosphere, offering its guests both visual and culinary delights.
We started our evening at the bar, which is a great place to unwind while waiting for friends to arrive. There’s also a sake room, where up to a dozen people can gather and enjoy the renowned sake from Hokusetsu, Japan, which is made exclusive for Nobu restaurants. Another cool feature of the new restaurant is the island kitchen, where guests can marvel at the skills of the Nobu chefs.
And while we enjoyed watching the chefs, we really enjoyed devouring their creations. We were treated to some of Nobu’s signature dishes, and a few new items from the menu.
Our adventure starts in spring
Reflective of Nobu’s new home, the menu has dishes that capture the mood of the four seasons, spring, summer, autumn and winter.
We started our adventure in spring, with a gorgeous Moriawase, a plate of assorted sashimi. We enjoyed the tastes and textures of various seafood, including celebrated dishes such as Yellowtail Sashimi with Jalapeno (RM78), Oysters with Nobu Sauces (RM95) and Sashimi Salad with Matsuhisa Dressing (RM85).
Nobu generously paired this with the Citrus Kiss Spring cocktail, which was a light and fresh combination of Absolut Mandarin, Limoncello, Triple Sec and Royal Orchid Infused Apple Juice.
Summer season
heated up with a new menu item - pan-seared Foie Gras with Yuzu Marmalade placed on a delicate Sakura Monaka,
paired with the zesty Seasons in the Sun Summer cocktail of Hokusetsu Junmai “Sado No Shu”, GH Mumm Grand Cordon, Elderflower Syrup and Calpis.
Moving into the autumn
As we moved into the autumn season, we were treated to a sampling of the renowned Nobu Style Sushi. Among these included the Yellowtail (RM25) and Scallop (RM25) sushi. The chef creates each sushi with its own mini array of flavour; so additional soy sauce and wasabi are not needed. But both are available on the table, should you still choose to dip your sushi.
They paired this with Malibu Dreams Autumn cocktail, reminding me of sweet autumn flavours of apples and candy corn.
Winter's signature dish
The sushi was followed by Nobu’s most famous signature dish, Black Cod Miso (RM170), an amazing dish that should not be missed.
The Angus Beef Tenderloin Truffle Teriyaki (RM180), juicy and flavorful.
Together with the Genmal Toddy Winter cocktail, warmed the tummy against the chill of an imaginary winter season.
Vegetarian dishes
And if you are vegetarian, there are some vegetarian dishes on the menu for an immediate start. But the chef is happy to create a wonderful food experience, as he did for me, which will match any other dish on the menu in taste and beauty.
A few items directly from the menu that I tried were the Vegetable Hand Roll with Sesame Sauce (RM18) and the Cauliflower Jalapeno (RM45), all thoroughly enjoyable.
The meal was brought to a magnificent end with the Nobu Cheesecake (RM45). This gorgeous little cheesecake is served with yuzu strawberry sorbet, sesame crumble, raspberry cream. Eat each part separately, or as the chef recommends, eat it all together – either way, it is a sweet sensation not to be missed.
While it sounds like a feast, and it all was delicious, the dishes at Nobu are individual-sized, giving you the opportunity to savour a variety of flavours from the dinner, dessert and cocktail menus.
Nobu Kuala Lumpur is located at L4A-05, Level 4A Shoppes at Four Seasons Place KL, Jalan Ampang, Kuala Lumpur.
Guests can either take the elevator from Four Seasons Place Kuala Lumpur or Four Seasons Hotel Kuala Lumpur where a Nobu staff will be on standby to guide guests to Level 4A.
To make a reservation, call +603 2380 0028, WhatsApp: +601 9389 5085 or email nobuklreservations@noburestaurants.com and kualalumpur@noburestaurants.com
