Friday, March 08, 2019

SAVOUR THE WORLD OF NOBU THIS MARCH


Savour a specially curated 7-course menu featuring exclusive recipes from the ‘World of Nobu’ cookbook throughout March 2019 to mark the launch of the celebrated cookbook at Nobu Kuala Lumpur.

Priced at RM600++ per person, the World of Nobu menu’s opening volley features Kin Medai Bagna Cauda with Wasabi Aioli Soy Cream, a recipe by Toshiyuki Shiramizu, Executive Head Sushi Chef of Nobu Malibu.

The three delicate strips of alfonsino or golden eye snapper look like three brush strokes, layered with sliced eringi, shaved truffle and a dimunitive dollop of wasabi aioli soy cream (presumably referencing the bagna cauda). A featherlight ensemble that unleashes wonderfully rich flavours onto our palate, leaving us yearning for more.
According to Nobu Matsuhisa: “In this book, each chef expresses the Nobu Way as he understands it through his cooking. I feel that, even when I’m no longer here, the Nobu Style will keep on living, in the cuisine of the chefs that I’ve trained. This book is the essence of the Nobu Way, and the source of the smiles on our guests’ faces.”


Representing the home team is Nobu Kuala Lumpur’s Head Sushi Chef Chico Dator who proffers a Sushi Cup Selection. The Chu Toro (medium fat tuna belly slices) with Yuzu Miso topped with Caviar wins hands down — it’s a mini mouthful of big flavour whilst cleaner nuances with an earthy finish prevail in the pairing of Tai (Japanese sea bream) & Crispy Shiitake with Sweet Shiso Sauce.

Another crowd favourite is Amaebi (sweet shrimp) with Wasabi Salsa & Ponzu Sauce although the Ikura (salmon roe) with home-made soy-laced rice tastes a tad too salty for my personal liking.


Chef de Cuisine of Nobu Doha Andrew Bozoki brings a healthy spin with his inventive creation of Lobster, Kale, Quinoa & Salsa with Dry Miso. Adhering to Nobu’s principles of freshness, quality and simplicity, the clever interplay of different textures make this speciality an epicurean delight.


Nantucket Scallop & Pickled Fennel with Beet Sauce — a signature creation of Chef Taku Sato, Executive Chef of Nobu Fifty Seven is intepreted using Hokkaido scallops for pragmatic reasons. Again, it’s an ingeniously simple yet exquisite composition.
Never mind that my scallops were a tad overdone; the slightly charred smokiness left them companionable enough to go with the sourish tang of the pickled fennel, perked up by the creamy beet sauce.


Chef Eleni ManousouNobu Group’s first first female Executive Chef who spearheads Nobu Marbella is renowned for her Wagyu Beef Salsa Con Hierbas. The Nobu KL team uses Miyazaki Wagyu beef imported from Japan cooked to medium rare and served it with the chef’s distinctive salsa concoction comprising coriander, parsley, onion, olive oil, yuzu juice, rice vinegar, capers, gherkins, mustard and anchovies.

While I enjoy the juicy and tender meat, I wish the herbaceous salsa packs a little more punch or acidity would have been nice to balance the meaty richness.

Fret not, the refreshing Cold Inaniwa Chuka with Caviar and Watercress Soup by Chef Philip Leong of Nobu KL is a splendid penultimate course to dive into. Ethereally light and healthy thanks to the watercress broth, the delicious dish offers contrasting textures and nuances too.

A pink-blush 'powder puff' of mascarpone cream with green tea sponge and cherry blossom mousse and green tea sauce accompanied by a quenelle of cherry sorbet atop a cherry leaf formed the pretty as picture Sakura-Saku dessert by Pastry Chef Kei Hasegawa of Matsuhisa Beverly Hills.


It’s a lovely dessert to herald the arrival of cherry blossom season. A well-balanced composition that complements the delicate sweetness of mascarpone cream and cherry blossom mousse with the subtle bitterness of green tea sauce and the sweet-sourness of cherry sorbet.


The World of Nobu menu will be available until 31 March 2019. Diners can also purchase the World Of Nobu cookbook from Nobu Kuala Lumpur for RM325+ (subject to SST tax).

For inquiries or reservations, please call Nobu Kuala Lumpur, tel: 03-2164 5084 or WhatsApp 019-389 5085.

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