Here’s a peek at some of the highlight dishes in the special ‘Ode to Nobu’ 7 course meal menu, available throughout October 2019 at Nobu, Kuala Lumpur.
The man behind one of the most renowned Japanese restaurants in the world, Chef Nobu Matsuhisa of his eponymous Nobu chain of restaurants, returned to Malaysia for his annual visit last month, marked by his very own sushi Masterclass.
Besides the Masterclass as a further way to commemorate his return to Malaysia, Chef Nobu, alongside executive chef Philip Leong and the Nobu Kuala Lumpur team, curated a special 7 course menu of flavourful dishes.
Here’s a closer look at some of the highlight dishes on the Ode to Nobu menu, as a teaser for what’s to come your way when you decide to pay Nobu, Kuala Lumpur a visit.
The first highlight on the 7 course menu is the Seared Kampachi and Scallop Sashimi Salad with Matsuhisa dressing, the third course on the ‘Ode to Nobu’ menu. The best part of this dish was the secret Matsuhisa dressing. With hints of garlic that were not too overpowering for the palate, the dressing was a perfect complement to scallop and greens that made up the other components of this dish. The scallop was firm and juicy, a fitting follow up for the sushi.
Another highlight was the Cold Inaniwa with Lobster in Watercress Soup. It was a wonderful intermediate option, as the watercress soup brought a delicate green herbaceousness that complemented the lobster. The lobster was unmistakably fresh and firm and and bursting with sweetness from the first bite.
Up next was the standout overall course, which is the Wagyu Truffle Sansho Pepper Sauce with Wasabi Purple Potato Puree, Grilled Takenoko and Baby Vegetables. To start, the Japanese Wagyu beef was cooked to medium rare perfection. With a wonderfully pink centre and slightly crisp outer layer, the meat melts like velvet in the mouth. Perfectly seasoned, the tender meat was complemented beautifully by a slight grating of truffle on the top – which earthiness laced it with a perfecting rich and full taste. The velvety texture of the beef then folded into the earthiness of the Sansho pepper sauce for a piquant kick. The wasabi purple potato puree was wonderfully light as an agreeable complement to the full flavour profile in the beef. The takenoko and baby vegetables were appropriately charred and added good texture to the dish.
The final highlight is the dessert portion of the courses which was a Soya Panna Cotta on Monaka & Monk Fruit Sorbet with Kinako, Mochi and Kuromame. The panna cotta was smooth and creamy and was well complemented by the monk fruit sorbet, which lifted the pan cotta’s milkiness with its citrusy undertones. Our favourite part of this dish was the kinako, mocha and kuromame which added much needed texture and chewiness to the dish. All in all, it was a much needed mild end to the journey of richness that the previous dishes took us through.
The 7-course “Ode to Nobu” exclusive menu will be available at Nobu, Kuala Lumpur until 31st October 2019 and is priced at RM595++ per person. In addition to this special menu, Nobu Kuala Lumpur will also be launching the Sushi Master Class, led by Chef Chico Dator, Head Sushi Chef of Nobu Kuala Lumpur. The Masterclass will be held every first Saturday of the month from 11am to 2pm for a minimum of 6 people, and bookings must be made two weeks in advance. The Master class is priced at RM995++ per person and is inclusive of lunch and assigned Nobu cookbook by Nobu Kuala Lumpur chefs.
Call +60 3-2164 5084 for reservations or more information.
(Photos: Nobu)
