Crafting recipes with local produce


  • Eating Out
  • Friday, 18 Oct 2019

Wagyu Truffle Sansho Pepper Sauce with wasabi purple potato puree, grilled takenoko and baby vegetables. The Wagyu is best enjoyed medium rare.

CHEF Nobuyuki Matsuhisa forms ideas for recipes after trying ingredients local to an area when on tour.

With 10 months on the road traversing the world en route to his restaurants, the acclaimed chef Nobu finds that tasting ingredients distinctive to a region helps awaken creativity.

“I visit local markets whenever I have time during my tour. New recipes and ideas are born from the local ingredients I taste, ” he said during his visit to Nobu Kuala Lumpur to launch its Sushi Master Class.

In fact, chef Nobu encourages his kitchen brigade to give local ingredients prominence as the farm-to-table concept revolves around heightening one’s dining experience.

“To learn a technique you must have passion and persevere to do better, ” said chef Nobu, who was also in the city to meet his chefs and brainstorm new recipe ideas.

“I travel to five continents around the world where my restaurants are located to meet the chefs and teach them. Communication is very important. I must see them face to face, eye to eye.”

During his visit, chef Nobu also curated together with Nobu Kuala Lumpur executive chef Philip Leong the Ode to Nobu omakase offering priced at RM595++ per person.

With local ingredients in mind, Leong and his team keep a keen eye out for farmed ingredients native to our lands, preferring to use vegetables from Cameron Highlands and local seafood.

The Santenori caviar is the local appeal on the seven-course Ode to Nobu menu.

Chef Nobu launching the Sushi Master Class at Nobu Kuala Lumpur. —Photos: YAP CHEE HONG/The StarChef Nobu launching the Sushi Master Class at Nobu Kuala Lumpur. —Photos: YAP CHEE HONG/The Star

T’lur Caviar from Tanjung Malim stars in this presentation of toro tartare, salmon sashimi and nori taco with uni.

Leong explained that “santenori” is a play on two Japanese words — san ten which means three points and moriawase referring to beautiful plating.

“We combined the two to create ‘santenori’ which refers to the three caviar infused sampler items in the Ode to Nobu experience, ” said Leong.

The menu presents favourites like Nobu-style sushi, which is known for its distinct garlic puree, coriander, jalapeno and yuzu soy sauce combination.

Leong said monk fruit sugar is used in place of regular sugar in Nobu’s sushi rice, which is a standard practice in Nobu restaurants worldwide.

A light and enjoyable flavour greets the palate in the Seared Kampachi and Scallop Sashimi Salad.

The seafood salad features a mix of greens and paper-thin daikon, harmoniously tossed together with the tangy Matsuhisa dressing, which chef Nobu is credited with creating.

The savoury Chilean Seabass with Red Jalapeno Miso is another favourite on this promotional menu.

Local watercress is pureed for the Cold Inaniwa with Lobster, Watercress Soup.Local watercress is pureed for the Cold Inaniwa with Lobster, Watercress Soup.

Preferring Chilean seabass, Leong said the fish is marinated for 48 hours with red jalapeno miso before being charbroiled to caramelise the fermented soy bean paste.

“Our red jalapeno miso consists of Nobu’s signature den miso and local red chillies.

“Since local chillies are spicier, we steam them to reduce the spiciness and enhance the colour, ” he said.

The mouthwatering Wagyu Truffle Sansho Pepper Sauce, best relished medium rare, is presented with wasabi purple potato puree, grilled takenoko and baby vegetables.

In the Cold Inaniwa with Lobster, Watercress Soup, diners can appreciate its light soothing taste as pureed local watercress lends its attractive green hue to the soup.

In keeping with chef Nobu’s aim for diners to eat healthy, the prominence of monk fruit sugar resurfaces, this time in the Soya Panna Cotta on Monaka and Monk Fruit Sorbet.

“Soy milk or cream is widely used in Nobu restaurants worldwide as it is also common in Japanese dessert.

“Nobu San is keen to promote healthy food so instead of castor sugar, we use monk fruit sugar as it has zero calories.

Soya Panna Cotta on Monaka and Monk Fruit Sorbet.Soya Panna Cotta on Monaka and Monk Fruit Sorbet.

“We want diners to have a full experience of different flavours and ingredients in the Ode to Nobu menu.

“So after the Wagyu dish, we want diners to end with a light dessert, ” he said of the promotion which ends on Oct 31.

The restaurant’s Sushi Master Class, spearheaded by its sushi head chef Chico Dator, will be available on the first Saturday of every month from 11am to 2pm.

Guests will have the opportunity to learn how to make sushi from one of the best sushi chefs in Kuala Lumpur.

The workshop is for a minimum of six people with two weeks advance booking.

The experience, inclusive of lunch and a signed Nobu cookbook by the Nobu Kuala Lumpur chefs, is priced at RM995++ per person.

NOBU KUALA LUMPUR, Level 56, Menara 3 Petronas, Persiaran KLCC, Kuala Lumpur City Centre, Kuala Lumpur. (Tel: 03-2164 5084). Business hours: Noon to 2pm (Monday to Friday), 6pm to 10.30pm (Monday to Saturday).

This is the writer’s personal observation and is not an endorsement by StarMetro.


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