Exquisite omakase makes a comeback


  • Food News
  • Friday, 21 Aug 2020

The Nobu Style Cheesecake with Wild Berries Compote makes for a decadent dessert.

Most people stand by the saying: “If it ain’t broke, don’t fix it.” Restaurateurs and chefs are no exception.

So popular was Nobu Kuala Lumpur’s “buy one, get one free” Signature Omakase For Two menu that the famed Japanese-Peruvian restaurant is presenting a redesigned version called Nobu Kuala Lumpur Omakase For Two, albeit with more premium ingredients.

Similar to the original promotion which consisted of dishes selected by the chef, it allows two diners to enjoy a five-course omakase meal for the price of one.

Nobu Kuala Lumpur executive chef Philip Leong said the restaurant received overwhelming support and positive reviews from guests on the value-for-money aspect and quality of dishes when they launched the Signature Omakase For Two promotion.

“We were able to attract new clientele, including the young crowd and families on weekends. Some people who had previously never stepped into Nobu KL became repeat customers almost immediately.

“The promotion appealed to people who understood that they were paying for what they were getting. It’s not just about great quality food, but also the service that accompanies it,” said Leong, adding that Nobu KL also offers a reasonably priced a la carte menu.

On the difference between the two promotions, he said the previous set showcased signature Nobu dishes such as black cod and beef with Nobu sauce, while the new set featured more premium ingredients such as foie gras, caviar and Australian rib-eye.

Leong said the kitchen team took into consideration the taste profiles and order of dishes to be served when crafting the omakase menu.

“We hope to continue attracting new customers and fans. We would like to welcome them to Nobu KL to experience the good food and service we are known for, and not be too intimidated by the brand name,” he said.

The omakase menu begins with a moriawase (combination platter) comprising Oyster with Caviar, Scallop with Foie Gras and Chutoro (medium fatty tuna) with Wasabi Salsa.

The oyster was topped with a Japanese mountain peach essence, which provided a sweet contrast against the brininess of oyster and caviar.

The wasabi salsa and ponzu sauce that accompanied the chutoro had a sharp bite that complemented the fattiness of the tuna.

This was followed by the Chef’s Selection of Assorted Sushi, handpicked by the restaurant’s head sushi chef Micheole “Chico” Anung Dator.

The featured cuts this round came from otoro (tuna belly), Japanese sea bream, wild yellowtail and bonito.

The third course featured Steamed Snapper with Black Bean Sauce, topped with chive, ginger, crispy enoki and chilli thread.

Personally, I would have preferred less of the black bean sauce to let the sweetness of the fish shine on its own.

Next was the Grilled Prime-Aged Rib-Eye with Goma (White Sesame Seeds) and Truffle Sauce.

The beef, recommended to be served medium rare, had been aged for 150 days.

Its accompanying sauce, featuring white sesame seed, soy sauce, vinegar, truffle oil and grapeseed oil, gave it an earthy flavour.

The meal ended with a decadent dessert in the form of Nobu Style Cheesecake with Wild Berries Compote, served with raspberry cream and fresh strawberries.

The Nobu KL Omakase for Two is priced at RM398++ for two persons.

The promotion is available for lunch and dinner daily, including weekends and public holidays, until Sept 30.

It is available alongside 14 Flavours by Nobu Omakase, an eight-course menu inspired by Malaysian flavours this Merdeka month.

Reservations are recommended.

NOBU KUALA LUMPUR, Level 56, Menara 3 Petronas, Kuala Lumpur City Centre, Kuala Lumpur. (Tel: 03-2164 5084). Business hours: 11.45am to 2pm, 6pm to 10.30pm (Monday to Friday); 1pm to 4pm, 6pm to 10.30pm (Saturday and Sunday). Pork-free.

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

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