WORLD-renowned chef Nobu Matsuhisa and his corporate team is curating an extraordinary omakase (“I leave it up to you”) set menu during their visit to Nobu Kuala Lumpur this month.
The menu is available to the public exclusively during a two-day dinner service ending today.
Guests can expect a gastronomic journey and experience a meticulously crafted assortment of dishes that showcase Matsuhisa’s signature style and creativity.
“Every year, my excitement to be in the stunning city of Kuala Lumpur grows, and this year is no exception,” said Matsuhisa, the founder of Nobu Restaurants.
“Along with exploring some of the beautiful cuisines within this lovely country, one thing that never fails to excite me is collaborating with the team of gifted chefs at Nobu Kuala Lumpur.”
Highlights from the omakase menu include Creamy Jalapeno Hamachi and Lobster with Caviar.
The Chilean seabass is a dish that marks the delicate union of Asian and South American influences, this being a hallmark of Matsuhisa’s expertise.
It is followed by the much-anticipated wagyu dish, where marbled perfection finds its ideal counterpart in the bold notes of truffle tamari soy.
There will also be a special Hokusetsu sake pairing to enhance the overall dining experience.
Guests can continue to relish an exceptional dining experience with an innovative osusume (recommended) menu curated by Nobu corporate chef Herve Courtot and corporate sushi chef Toshiyuki Shiramizu.
Available from Sept 21 to 23, the osusume menu promises to uphold the culinary excellence that has become synonymous with the Nobu brand, offering a delectable array of dishes that fuse Japanese flavours with global inspirations.
The seven-course Chef Nobu Matsuhisa Omakase Menu is priced at RM800++ per person.
The Hokusetsu sake pairing will cost an additional RM300++ per person.
The osusume menu is an a la carte menu, with dishes priced from RM90 onwards.
For reservations, call 03-2380 0028, WhatsApp 019-289 5085 or email email@example.com