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
Manousou — Nobu
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.