Experience sophistication, simplicity in bento box
A JAPANESE-Peruvian restaurant in Kuala Lumpur is celebrating the sakura season with a specially curated dining experience this April.
Nobu Kuala Lumpur is celebrating the elegance of Japanese seasonal dining with the Hanami Bento Box menu, a limited-time culinary experience.
It is inspired by the Japanese tradition of sakura hanami.
Hanami, which means “flower viewing”, refers to the tradition of admiring the blooming sakura, a beloved springtime activity.
At Nobu, this is translated into a thoughtfully composed three-course journey that balances freshness, texture and subtle flavours.
Each course is presented in a trio of neatly arranged compartments, allowing each dish to stand on its own while also forming a visually cohesive set.
The cold course opens with seared tuna paired with crunchy seaweed salad, brightened with tomato and micro greens.
The dish offers a light, refreshing bite, with the tuna’s softness balanced by crisp textures and a clean, citrusy finish.
This is followed by the Whitefish Tiradito, a signature Nobu dish given a subtle seasonal twist.
The sashimi-grade fish is dressed with a bright citrus blend of yuzu and lemon, with sakura salt replacing the usual soy for a gentler lift.
A touch of rocoto – a Peruvian chilli – adds subtle heat while carrot and asparagus provide texture to the dish.
Light and refreshing, the mild fish is lifted by the sharp citrus notes and a gentle spice, making it almost palate-cleansing.
A Saba Zushi rounds off the course, its pressed rice and mackerel offering a deeper, saltier profile, garnished with a sakura.
The hot selections present a contrast of textures and richness.
The Sakura Ebi Edamame Kakiage combines small dried shrimp and edamame in a light, crisp batter.
Each bite offers a gentle crunch, followed by the natural sweetness of the young soybeans.
The sakura ebi adds a mild savoury, slightly briny note, giving a touch of umami without being overpowering.
Hotaru ika (firefly squid), from Japan, is paired with chives and ginger, bringing a gentle savoury depth.
At the centre, the Monaka Wagyu Tartare Truffle Aioli delivers creamy, mild flavours.
It is delicately presented in a pink wafer in the shape of a sakura.
The heartiest portion of the course is the Grilled Grouper Yuzu Olive Dry Kanzuri.
Dessert carries the sakura theme through softer, comforting notes.
The Sakura Cheesecake is light and mildly sweet-sour.
The Sakura Leaf Mochi is delicate and less chewy than expected, its subtle taste complemented by a peanut filling for more bite.
Meanwhile, the Chimaki Azuki filled with red bean paste rounded off the trio of desserts.
The Hanami Bento Box menu is available until April 30 and priced at RM300++ per person.
NOBU KUALA LUMPUR,
L4A-05, Level 4A Shoppes
at Four Seasons Place
Kuala Lumpur, No.145,
Jalan Ampang, Kuala Lumpur.
(Tel: 03-2380 0028). Business hours: 11.45am-2pm, 6pm-10pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
