Harmony in gastronomical adventure

Moriawase — Oyster with Nobu Sauces, Yellowtail Sashimi with Jalapeno and Sashimi Salad.

THE anticipation of being able to dress up and dine out after many months of being cooped up indoors may seem surreal.

But the time is finally here as restrictions have eased and restaurants can now welcome diners.

Nobu Kuala Lumpur is taking things effortless by helping fully-vaccinated diners ease into the familiarity of dining out with its Signature Creations for Two menu.

In conjunction with Malaysia Day and in celebrating unity and harmony in the country, the world-renowned Japanese-Peruvian restaurant has reopened with a reintroduction to last year’s instant hit in presenting its cuisine to more people.

The six-course omakase for two is a satisfying journey that is bound to elevate the sense of taste.

Nobu Kuala Lumpur general manager Gopi Kanala said, “We are happy to finally serve dine-in guests again.

“Guests can rest assured that their safety is our utmost priority with the necessary standard operating procedure in place.

“This menu features some of our signature dishes and we want guests to experience it in this special month of unity in our new home at Four Seasons Place Kuala Lumpur.”

Waltz into dinner with Moriawase selections of Oyster with Nobu Sauces, Yellowtail Sashimi with Jalapeno and Sashimi Salad.

When savouring this appetising trio, one has to start off with the oyster before reaching the sashimi salad at the end of the line.

Savoury notes of Maui onion salsa add subtle umami notes to the oyster, awakening the taste buds in anticipation of what’s next.

Freshness is everything when presenting the Yellowtail Sashimi with Jalapeno.

Slivers of fresh fish, lightly laced with yuzu, soy sauce and garlic puree, is punctuated with slices of jalapeno taking flavours up a notch.

These light appetisers are aptly paired with dry and sparkling Villa Conchi Cava from Spain.

Chef’s Sushi Selection, meticulously handpicked by Nobu executive chef Philip Leong, presents carefully-shaped sushi bites that offer a pop of joy on the palate.

We started off with a Nobu signature — Salmon New Style with yuzu soy, aromatised with a combination of olive oil and sesame oil, topped with garlic, ginger and sesame.

The sushi journey continued with whitefish in yuzu olive oil with dry miso and coriander.

The next exciting sushi treat is horse mackerel with scallion, ginger, toasted sesame and ponzu while rocoto peppers present a Peruvian touch in the ebi with yuzu lemon juice, rocoto chilli, soy salt and coriander.

The restaurant’s choice of drink for the little morsels of delight was the Nobu Daiginjo TK40 “The Premium Sake”.

Fashionably wrapped in bamboo leaf and making an entry as our first main course is the Black Cod Miso dressed with pickle ginger stem and dried apricot.

The silken cod is a palatable discovery of tastes with the apricot’s sweetness and pickled ginger presenting a clever combination of flavours.

For this course, tropical fruit flavours of the Chateau Lamothe-Vincent AOC from Bordeaux, France is the chosen pairing.

The Angus Beef Tenderloin with Soba Risotto paired with the medium-bodied Norton Malbec Collection, Malbec, Mendoza, Argentina showed a powerful combination of flavours in the second main course.

With buckwheat grains adding texture to the risotto, the meat with medium-rare doneness reveals prominent flavours of truffle teriyaki, pumpkin puree and cherry tomatoes.

The meaty treat danced on the palate for some time that the Lobster Somen’s soft and appealing taste stood little chance of making an impression.

The somen, in hot clear broth, with lobster oil, bonito flakes and spring onion is nevertheless a welcome change after such a palatable experience.

The omakase dinner ends on a fine note with Nobu Cheesecake with yuzu strawberry sorbet, raspberry gel and sesame crumble paired with M. Chapoutier, Beaumes De Venise, Muscat.

“Hats off to the kitchen team that spent many hours crafting the menu as the overall dining journey from start to finish is so much more than just a combination of six dishes.

“We took into consideration the matching taste profiles, time taken for each course — all of this bringing our guests together on a harmonious and gastronomical adventure,” said Leong.

The unforgettable affair is available until Sept 30, priced at RM428++, while the specially curated sake and wine selection with the Signature Creations For Two is priced at RM798++.

The restaurant is available for dinner service until further notice.

NOBU KUALA LUMPUR, L4A-05, Level 4A Shoppes at Four Seasons Place Kuala Lumpur, 145, Jalan Ampang, Kuala Lumpur. (Tel: 03-2380 0028, 019-389 5085 [WhatsApp]). Business hours: 6pm to 9.30pm.

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

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