A more accessible location with expansive views of the verdant KLCC park
and water fountain heralds the ‘homecoming’ of Nobu Kuala Lumpur to the Four
Seasons Place Kuala Lumpur.
Having called the Menara 3 Petronas home in the last six years, the swanky new Nobu Kuala Lumpur now flaunts an all-new Sake Room, a state-of-the-art kitchen and several light-filled private dining rooms designed to elevate the dining experience.
Conceived as an experiential haven for both connoisseurs and newbies, the 12-seater Sake
Room will set the stage for immersive food and sake matching experiences;
counting among its drawcard a sake from Hokusetsu, Japan that's brewed exclusively for the Nobu Group.
“We have three private dining rooms with a total capacity of 60 persons for
small and medium scale events,” says Gopi. “Thanks to our accessible location,
and new and improved features, Nobu KL will be the ideal venue for both private
and corporate events.”
Over at the impressive state-of-the-art kitchen outfitted with
Malaysia’s first and most advanced exhaust system, Executive Chef Philip Leong and his team prepare Nobu’s renowned Japanese-Peruvian
specialities for guests to enjoy. Complementing their culinary efforts is Head
Sushi Chef Chico and his team over at the Sushi Bar who will have their hands
full handcrafting sushi to order.
Cocktails and mocktails should be part and parcel of your gastronomic experience at Nobu KL. The inventive and extensive drinks list especially the cocktails are not to be missed; just seek the friendly resident Bar Captain for recommendations to suit your tastebuds.
Our media preview opened with a sampling platter of Oysters with Nobu Sauces, Yellowtail Sashimi with Jalapeno and Sashimi Salad with Matsuhisa Dressing.
Then we savoured yellowtail sashimi with jalapeno, served tiradito-style; a typical Peruvian way of anointing slices of raw fish with drizzled yuzu soy sauce. Sliced jalapeno and fresh coriander added heat and herbaceous finish to round off the fish's succulence.
Conceived as a salad of sorts, the sashimi
salad featured tuna tataki wrapped in red leaf lettuce with Matsuhisa dressing
(chopped onion, shoyu & black pepper). Rich and flavourful, the whole
ensemble primed the palate in eager anticipation for the subsequent courses.
Should you be keen to pair the sashimi
courses with a cocktail, try the highly recommended Seasons in the Sun – a “Summer”
concoction of Hokusetsu Junmai ‘Sado No Shu’, GH Mumm Grand Cordon, Elderflower
Syrup and Calpis.
As
expected, the signature Black Cod Miso left us in rapturous delight with its savoury-sweet
symphony and sensuously ethereal texture. Any residual richness was tempered by
the accompaniments of pickled ginger stem and candied apricot on the side.
Served medium rare, the on-point Angus Beef Tenderloin Truffle Teriyaki proved Nobu Kuala Lumpur’s readiness in cutting a swathe in the city’s dining scene.
To herald its return, a decadent creation of Nobu Cheesecake with Raspberry Cream on Sesame Crumble, accompanied by a delightfully refreshing scoop of Yuzu Strawberry Sorbet seemed most befitting to wrap up our meal on a sweet note.
For reservations at Nobu Kuala Lumpur, call tel: 03 2380 0028 or WhatsApp: +6 019 389 5085. ADDRESS: L4A-05, Level 4A Shoppes at Four Season Place, 145 Jalan Ampang, Kuala Lumpur.
