Menu brings spirit of cherry blossoms to Kuala Lumpur

Nobu Kuala Lumpur pays homage to Japanese culinary traditions with its Hanami Omakase menu.

THE Hanami or Cherry Blossom Festival holds great significance in Japanese heritage, symbolising the beauty and fleeting nature of life.

In honour of this cultural celebration, Nobu Kuala Lumpur is showcasing a luxurious homage to Japanese culinary traditions with its Hanami Omakase Menu.

It features an array of sakura-inspired flavours woven into an innovative omakase experience.

“The Hanami Festival is a deeply cherished time in Japan, and we are thrilled to bring the essence of this beautiful season to our guests,” said Nobu Kuala Lumpur head chef Philip Leong.

“This menu is a labour of love from our talented chefs who have meticulously curated each dish to capture the season’s spirit.”

Nobu Kuala Lumpur head sushi chef Renante Dominguez said, “The beauty of the cherry blossoms and the spirit of hanami (literally translated as flower viewing) have inspired my team and I to create dishes that not only showcase the delicate flavours of spring but also push the boundaries of traditional Japanese cuisine.”

The menu begins with Sawara Calamansi Ponzu, featuring slices of sawara fish complemented by Calamansi Ponzu Sauce and Ginger Tomato Salsa.

Next comes the sushi selection, offering Toro Yuzu Kosho Salt, Whitefish Dry Miso, Botan Ebi Wasabi Salsa and Unagi Kinome Miso, followed by Salmon Tataki Raspberry Citrus, a complex dish packed with fresh and innovative flavour combinations.

For hot dishes, Hotaru Ika Taro Puffs combine crispy puffs filled with firefly squid and taro, chargrilled Wagyu offers perfectly seared Wagyu beef with silky beetroot sakura sauce and Inaniwa Ramen comes with soup flavoured with sakura and ebi.

The meal ends with Sakura Sphere, a celebration of spring flavours with its sakura tea granita and strawberry “caviar”.

The Hanami Omakase menu, available until May 5, is priced at RM650++ per person.

For details, call 03-2380 0028, WhatsApp 019-389 5085 or email

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