NOBU KUALA LUMPUR'S SWANKY NEW HOME AT FOUR SEASONS PLACE

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.

According to General Manager of Nobu Kuala Lumpur, Gopi Kanala, the restaurant can seat up to 200 guests but following new norm SOP guidelines, it can seat 130-140 guests comfortably. “Situated in the city’s lifestyle hub means our emphasis on the experiential aspects includes being more child-friendly.”

 

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.

Served with yuzu and lemon juice, and a dot of Peruvian chilli paste, the plump Japanese oyster was utterly sublime. A baby green peach then cleansed our palate with its fragrant, juicy sweetness.

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.

 

We were reminded of the arrival of spring and sakura season when the dainty servings of Foie Gras with Yuzu Marmalade on Sakura Monaka appeared. Adorned with micro greens, the heavenly morsels of seared goose liver and yuzu marmalade were enticingly presented on airy-light sakura-shape wafer shells.

The high point was the Nobu Style Sushi selection especially it included kohada (gizzard shad) – a delicious, subtly briny and vinegar-marinated silver-skinned fish, kanpachi (yellowtail) with coriander, Japanese baby snapper with wasabi salsa and tender scallop with spiced herb.

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. 

SPECIAL FESTIVE MENUS FROM NOBU KL

Never mind if there’s no winter wonderland in Malaysia. Nobu Kuala Lumpur has rolled out the white carpet with Executive Chef Philip Leong and his talented team conjuring a selection of festive dishes including a whimsical Snowman dessert for this year’s celebratory Christmas & New Year menus.

Featured in the Christmas Omakase menu (RM590++ per person) from 22-25 December, the cute ‘snowball’ of Green Tea Panna Cotta with White Chocolate Mousse had us thoroughly charmed. Clumps of Green Tea Sponge complete the superbly delightful and subtly sweet creation.

Our festive spirits were suitably raised at the preview with November’s Cocktail of the Month, cheekily named Bloody Goose. A potent concoction of vodka, tequila, blood orange, lemon juice, egg white and vanilla syrup, its sweetish-tangy taste has enough punch to leave us gaily lightheaded.

The sneak preview comprised several key dishes curated from both the Christmas and New Year’s festive menus. After devouring delicious deep-fried lotus root and raw salmon/tuna canapés, our palate was feted to Sushi Bar Moriawase — an enticing triumvirate of Toro Tartar, Seafood Harumaki and Junsai Ponzu with Mango Miso.

A thoughtful composition of various textures, mouthfeel and flavour profiles, it was the rare Japanese delicacy known as water shield or junsai that caught our imagination. Those tiny leaves and buds’ natural gelatinous mucilage heightened the ethereal creaminess of the attendant sea urchin and mango miso.

Caviar added a touch of luxe to the tuna tartar whilst the seafood harumaki (Japanese spring roll) proved utterly scrumptious thanks to its exquisite scallop and crab meat filling. Sweet onion salsa lent a fabulous finish to the speciality.

The quartet of Nobu Style Sushi Cup is conceived to make festive feasting fun. You can simply relish the contents of the four little sushi cups — each topped raw yellowtail, tuna, anago (sea eel) and salmon smeared with housemade sauces —using a teaspoon.

Available from 29 December to 1 January 2019, the New Year’s Eve Omakase (RM645++ per person) will include tantalising delights such as Botan Ebi & Kanpachi Endive Salad. This speciality underscores Nobu’s trademark Japanese-Peruvian approach; an artful textural and flavour melding forged from the original taste of the ingredients used and bright, exuberant flavours like those of lime, onion and tomatoes.

Passionfruit and yuzu sorbet will be served as palate cleanser. The cool treat is most welcomed to refresh our appetite, priming it for the succession of mains to come.

According to Chef Philip Leong, one of the most challenging dishes his team has to contend with is the Butter Poached Lobster with Watercress Broth and Glazed Figs. Austere yet vibrantly coloured, the sweet tender lobster chunks were to-die-for. Caramelised figs added a sensuous dimension and I was most tempted to pick up my plate to slurp up every drop of the delicious, jade-green broth.

Rich decadence aptly described the Christmas menu main dish of Wagyu with Wasabi Black Bean Glaze and Tempura Zucchini Flower. The voluptuous black bean glaze was redolent with umami overtone; a befitting complement to the luxuriant fatty beef cooked to medium rare doneness.

Personally, I was more partial to the Cold Inaniwa with Braised Duck & Bamboo Shoot from the New Year’s Eve menu. Served in a light savoury sauce, the silky smooth Japanese noodles formed a dream dalliance with the duck and bamboo shoot.

Lots more culinary surprised await at Nobu Kuala Lumpur this festive season. Be sure to make your reservations ahead of time for your share of the gastronomic treats. A 5-course Christmas Omakase Lunch (RM250++ per person) will also be available on 24 & 25 December 2018.

For reservations, please call NOBU KL, tel: 03-2164 5084 or Whatsapp: 019-389 5085. Address: Level 56, Petronas Tower 3, KLCC.