Nobu Kuala Lumpur is celebrating this Merdeka by adding a Malaysian twist to their latest promotion, 14 Flavours by Nobu Omakase, available from 1st to 31st August 2020.
Bringing back the nostalgic flavours of Malaysia’s delectable dishes, Nobu Kuala Lumpur is proud to present 14 Flavours by Nobu Omakase. Nobu Kuala Lumpur takes pride in incorporating Malaysian flavours to curate this Omakase, from the staple for comfort food, ‘Sticky Rice Dumplings’ to the sweet Lotus Seed Soup, a cooling dessert to beat the heat.
The Omakase is inspired by the 14 stripes on the Jalur Gemilang which represent the number of dishes on the menu. Spread over eight courses, 14 Flavours by Nobu Omakase allows guests to taste the famed Japanese-Peruvian cuisine infused with local flavours inspired from different corners of Malaysia for only RM398++. These same 14 dishes on their own would otherwise cost guests upwards of RM530 making this Omakase an irresistible offer.
“As an Ipoh-born, I took inspiration from Malaysia’s wide array of local delicacies and sought to infuse them into this Omakase. The aim was to strike a balance in staying true to our Japanese-Peruvian roots while introducing a few locally inspired dishes that push the envelope. It was a collaborative process that got the whole kitchen and sushi bar team excited because it’s for a day that means so much to us.” said Executive Chef Philip Leong.
Celebrate the nation’s freedom through Nobu Kuala Lumpur’s 14 Flavours by Nobu Omakase, with your family and friends. Treat your palate to the classic Nobu Moriawase comprising Kampachi, rich and buttery karashi-su miso with a topping of caviar. Feast on a fresh serving of Tuna Tataki Jalapeno Dressing paired with fresh diced pineapple salsa alongside crispy shitake. Adding to the list of inviting dishes is the Botan Ebi With Uni, succulent and juicy shrimp with a serving of Uni that melts in your mouth. Then leave it all in the hands behind the counter with the Chef Sushi Selection, a handpicked assortment courtesy of Head Sushi Chef Chico.
Whet your appetite with the delicate texture of Seared Scallop Wasabi Salsa coupled with dragon fruit dry miso. Cleanse your palate with the refreshing Tomato Sorbet, designed to prepare you for the upcoming courses. Next, indulge in Asia’s prized seafood delicacy, “Chilli Crab” gracefully coddled in a tangy serving of spicy sour egg sauce. Meat lovers can look forward to Short Rib topped with Cacao Truffle Miso made from locally produced chocolate sourced from Alor Gajah. Take a nostalgic turn with the Unagi Chimaki served in traditional bamboo leaf reminiscent of sticky rice dumplings.
For the final addition, dig into a refreshing shaved ice dessert, Ryugan (Longan) Kakigori inspired by Sweet Lotus Seed Soup, made from monk fruit sorbet, persimmon and green kelp.