NOTHING heralds an exceptional omakase menu quite like a thoughtfully curated pairing of aged sake.
Hokusetsu, a renowned brewery on Sado Island, off eastern Japan, produces umeshu (plum liqueur) and a range of Junmai Daiginjo sake.
Its products showcase exceptional craft and versatility that work their way into the contemporary Japanese-Peruvian cuisine at Nobu.
Hokusetsu sake and umeshu are served exclusively at Nobu restaurants outside Japan, and this month, they are paired with a six-course omakase menu at the Kuala Lumpur outlet.
“The sake that chef Nobu Matsuhisa chose goes well with a variety of dishes, whether dry and creamy like the Hokusetsu Ginjo Nigori, or citrusy and spicy like the Hokusetsu Honjozo Yukino Hibiki,” said Nobu Kuala Lumpur assistant bartender Edward Hestin.
“Our premium range, like the Hokusetsu Junmai Daiginjo TK 40, has a floral note that complements the main dish.”
The journey opens on a delicate note with Ankimonaka, monkfish liver steamed with dashi soy, presented on a clam-shell cracker.
It is topped with a dashi soy jelly that delivers an unmistakable burst of umami.
It is paired with the Hokusetsu Ongakushu Koshu “Music Sake”, a medium-bodied, earthy brew aged for a decade while exposed to classical music and ocean sounds.
The showpiece of the evening arrives with the Chef’s Sushi Selections, featuring a trio of nigiri – chutoro (fatty tuna), kamasu (barracuda) and kinmedai (goldeneye snapper) – alongside a delicate blue crab sushi cup.
The melt-in-your-mouth fatty tuna pairs beautifully with the seasoned rice, and harmoniously alongside the Hokusetsu Junmai Daiginjo “The Sake.”
Medium-bodied, complex and delicately floral, the sake holds historical weight as the very first sake crafted exclusively by the brewery for Matsuhisa.
Next, the meal transitions into the vibrant Katsuo Sashimi Salad, featuring fresh katsuo (skipjack tuna) layered with daikon (radish), avocado, enoki mushrooms and carrots, that lend a satisfying crunch.
Glossed in a tangy Matsuhisa dressing with Peruvian spiced mayonnaise, the appetising dish delivers a subtle hint of heat alongside creamy richness, which complements the Hokusetsu Ginjo Nigori.
The Chilean Seabass Moromi Miso, glazed in yuzu soy and drizzled with sesame oil, is pure indulgence.
“The dish incorporates the chunky moromi miso, that meshes seamlessly with the fish,” said chef de partie Isaac Julius M.
“It is then topped with ginger, chives and smoky peppers that lift the palate.”
The dish is matched with the crisp Hokusetsu Honjozo Yukino Hibiki.
For the main course, guests are treated to the A5 Wagyu with Goma Truffle.
Perfectly grilled slices of rich wagyu sit atop a velvety pumpkin puree and sesame-truffle sauce, accented by heirloom tomatoes.
The dish is accompanied by Hokusetsu Junmai Daiginjo TK 40, a medium-bodied, complex and fruity brew that cuts through the marbling of the beef.
A refreshing bowl of Cold Cha Soba serves as a cooling palate cleanser before dessert.
The course concludes with Tropical Citrus, a multi-layer dessert of almond crumble, almond dacquoise, yuzu cremeux, mango-shiso sorbet and coconut foam on a pool of citrus salsa and dressing.
Paired with Hokusetsu Umeshu, the sweet-tart plum liqueur balances the dessert’s sharp acidity and bright citrus notes, leaving a clean, rounded finish on the palate.
Priced at RM750++ per person, the Kuala Lumpur Omakase menu is available until Sept 30.
Guests may elevate the experience with the curated Hokusetsu Sake Pairing for an additional RM300++ per person.
NOBU KUALA LUMPUR, L4A-05, Level 4A, Shoppes at Four Seasons Place, 145 Jalan Ampang, Kuala Lumpur. (Tel: 03-2380 0028). Business hours: 11.45am-2pm, 6pm-10pm.
This is the writer’s observation and is not an endorsement by StarMetro.
