10th Anniversary Omakase Menu Nobu KL
Words: Chris Lentner
Photos: Monica Tindall
Nobu Kuala Lumpur turns 10 this year and it’s celebrating in serious style. A line-up of luxe events, exclusive promotions, and even a rare appearance by the culinary legend himself later this year are just a few things Nobu has in store for 2025. Starting from a single restaurant in New York in 1994, Nobu has expanded its empire to 18 hotels and over 50 restaurants in six continents over the past three decades. A global status symbol, this star-studded brand has established itself as the Louis Vuitton of fine dining, with the world’s glitterati constantly dropping the Nobu name in songs, social media posts, and celebrations.
So, this begs the question, if Nobu already has a cult-like following and is frequented by the likes of Leonardo DiCaprio, David Beckham, and Kim Kardashian, what more can I add that hasn’t already been said by professional writers and bloggers around the world? I guess it’s the perspective of a normal guy who somehow found himself indulging in an over-the-top tasting menu, complete with alcohol pairings, on a random Wednesday night. Here’s to the good life!
10th Anniversary Omakase Menu Nobu KL
For 2025, Nobu KL is offering limited edition menus, changing quarterly, to commemorate its 10th anniversary in Kuala Lumpur. We were thrilled to sample the second of four menus, which was finalised just two days before our visit. The 10-course Omakase menu is priced at RM900 per person, with an optional alcohol pairing priced at RM475. Chef Philip Leong, who has directed Nobu KL since its inception, continues to run the kitchen, while Chef Renante Dominguez, who transferred from Nobu Dubai two years ago, mans the sushi counter. Together, their institutional knowledge and culinary expertise have helped to create a balanced, well-paced omakase menu, which combines Nobu’s signature dishes with modern twists to demonstrate the restaurant’s evolution over the years.
Cocktails
As part of the celebration, Nobu KL is currently offering seven original cocktails, each inspired by a unique Nobu destination. In collaboration with Moët Hennesey Malaysia, mixologists from Nobu branches across Asia have created bespoke cocktails to represent their native cities. Dreamy KL sunsets inspired the Highland Delight, while Thailand’s lush gardens led to the Garden of Siam. We tried the jammy Raspberry & Yuzu Martini – Tokyo (RM70), the smouldering Spicy Vibe – Manilla (RM65), the refreshing Yuzu & Agave Highball – Hong Kong (RM65), and the aromatic Tanoshi Highball – Singapore (RM65). Each cocktail is a passport of flavour, infused with vibrant botanicals, crackling spice, and aromas that whisks you across Asia.
Japanese Oyster New Style
The omakase menu began with a single glistening shell. The Japanese Oyster New Style was a meaty mother of a mollusc, dripping in yuzu soy sauce, a drizzle of olive oil, and a sprinkle of garlic chives and sesame seeds. Smooth, tender, and delicately briny, this oyster was a mouthful of umami. A green Japanese baby peach acted as a sweet chaser, while a sip of Moët & Chandon ‘Imperial’ made the luxurious dish feel even more posh.
Sashimi Course
A quartet of raw fish, each with unique accoutrements, followed the fantastic oyster. The Yellowtail Jalapeno, a bite-sized version of one of Nobu’s most iconic dishes, dressed a supple slice of hamachi with petal-thin vegetables and yuzu soy sauce to create a crunchy bite that was far more than the sum of its parts.
The Tuna Tataki Karashi Miso Shiso Salsa floated in an irresistible combination of miso, Japanese mustard, rice vinegar, and a touch of sugar. The honey mustard sauce of your dreams added sweetness and depth to the seared slice of lean tuna, dotted with herbaceous shiso salsa.
The Salmon Nashi Pear was a bite-sized cylinder of meltingly tender salmon, wrapped around a crisp chunk of Asian pear. A dusting of dry miso, some peppery micro-greens, and a light sauce of olive oil, yuzu juice, and truffle oil worked to balance savoury and fresh flavours.
The Scallop Ponzu Wasabi Salsa rounded out the ornate four-bite course. A dab of pale green salsa with a whisper of wasabi topped a succulent raw scallop resting atop a fan of paper-thin radish slices, and a pool of ponzu sauce added a bright umami splash.
Each bite was accompanied by a curated sip of sake produced by Hokusetsu Sake Brewery exclusively for Nobu restaurants. From the creamy Junmai Daiginjo TK40 to the clean Daiginjo YK35 to the ultra-premium Daiginjo YK35 Shizuku, which sells for RM 490 per 180ml bottle, the tiny cups held centuries of Japanese tradition and artistry in liquid form. For sake novices, the Hokusetsu Junmai Daiginjo (aka The Sake), would be a good place to start. It was this very iteration that first captivated Chef Nobu, inspiring a collaboration that ultimately crowned Hokusetsu the sake supplier for every Nobu restaurant across the globe.
Sushi
The Nobu Style Sushi featured three masterfully constructed pieces of nigiri and a miniature taco, bursting with flavour. The Toro (tuna belly), with chives, sesame, and flaked salt, melted into the gently formed ball of seasoned rice. The bouncy Botan Ebi (botan shrimp) had a trail of zingy kosho running up its spine, leading to a dot of pepper sauce and a single leaf of coriander. The translucent Madai (sea bream), was draped over a shiso leaf and topped with a sweet salsa and chives, creating a fresh, complex bite with notes of licorice and juicy tomato. The Nori Caviar Taco featured a velvety avocado purée, and a generous heap of caviar cradled in a crispy seaweed shell. The salty fish eggs popped like bubble wrap on the tongue while the avocado and nori contributed roasted grassiness from land and sea. These four pieces of edible art expertly showcased the fusion of Latin and Japanese flavours that put Nobu on the map.
The sushi course was accompanied by the Nobu Ongakushu Koshu ‘Music Sake’, a full-bodied variety that’s aged in cedar barrels to classical music. Is the music really necessary? Probably not, but slowly aging to classical music sounds like a pretty good life, if you ask me.
Black Cod Three Ways
In place of the ubiquitous Miso Black Cod, which single-handedly turned a humble sushi joint into a global phenomenon, the 10th Anniversary Menu offered three novel preparations for the buttery fish. The Haru Maki (Japanese spring roll) featured savoury bits of black cod shrouded in a shatteringly crisp wrapper and served with a wasabi-perfumed aioli. The panko-coated Croquette was a hearty globe of shredded cod meat topped with a touch of spicy sauce. The Pepper version featured a snow-white piece of cod loin glazed with sweet teriyaki sauce and studded with coarse black peppercorns, lending a tingly au poivre crunch to the delicate fish. A pale golden Chardonnay from Argentina’s Terrazas Reserva reined in the richness of the fried dishes with bright notes of peach and pear.
Beef Course
Two Jenga blocks of hyper-marbleised beef composed the Wagyu Anticucho. I went for my annual health screening just before this meal, and I think I would have received a lifetime ban from Prince Court Medical Centre if I had consumed this dish a few hours earlier. Rich beyond belief, the sticks of meat butter were smothered in a two-toned chilli sauce, which contributed acidity and smoky heat. I chose to add a few drops of fresh calamansi juice to further cut the wagyu’s fattiness. A dollop of pumpkin purée and some pickled radish added a sweet and sour element to the unctuous dish, and a glass of Cloudy Bay Pinot Noir provided a lively sip to wash it all down.
Cold Noodles
The petite Chuka Inaniwa served as an edible defibrillator following the wagyu course. The cold noodle dish was adorned with colourful ribbons of egg, cucumber, spring onion, carrot, beetroot, and daikon. Reminiscent of our beloved yee sang, the light, springy noodles settled my over-stimulated tastebuds like a chilled towel on summer day.
Dessert
The Chestnut Meringue Flambé was a theatrical finale featuring a one-two punch of flaming alcohol and a sprinkle of sparkling cinnamon. The grand presentation evoked campfire vibes, setting the mood for the soul-warming dessert. It was a carnival in the mouth, with tart cherry jelly, chewy bits of yuzu mochi, a pillowy yoghurt sponge, subtly sweet chestnut cream, and popping candy, all concealed beneath a cloud of toasted meringue. Comforting and familiar, yet unlike anything I’ve ever tasted, this dish made me wish for a sudden snowstorm to complete the scene. The accompanying Belvedere Espresso Martini complemented its flavours perfectly.
10th Anniversary Omakase Menu at Nobu KL Review
The 10th Anniversary Omakase Menu at Nobu KL is a greatest hits album that celebrates the restaurant’s legacy and influence. The dishes showcase flavour combinations that effortlessly meld chef Nobu Matsuhisa’s Japanese roots with his love for South American cuisine. Each bite represents the imagination of a man who forever changed the world’s culinary landscape. Regardless of which A-list celebrity is dining at Nobu this week, this place offers mouth-watering dishes that can even be appreciated by a middle-aged dad who buys all his pants on sale at the Gap.
Reasons to visit Nobu KL: 10th Anniversary Omakase Menu; innovative sushi and sashimi creations that go far beyond the typical soy/wasabi flavour profile you’re accustomed to; stay for the luxurious cooked options, which feature premium proteins elevated with vibrant Peruvian flavours; splurge on a bottle of premium sake or try a cocktail that embodies the global reach of the Nobu brand. Whether you’re a fancy person or just fancying a night out, Nobu will make you feel like tonight is your night.
Nobu Kuala Lumpur
L4A-05, Level 4A Shoppes at Four Seasons Place
145 Jalan Ampang, Kuala Lumpur 50450, Malaysia
Link to Nobu KL on Google Maps
www.noburestaurants.com
@nobu_kualalumpur
+60 32380 0028
Nobu KL Hours
Daily: 11:45 am – 2:00 pm & 6:00 pm – 10:00 pm
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