A Deep Dive Into The World Of Nobu With Nobu Kuala Lumpur

A Deep Dive Into The World Of Nobu With Nobu Kuala Lumpur

A one-month-only omakase menu to celebrate the launch of Nobu Matsuhisa’s latest cookbook, World Of Nobu.

Nobu Matsuhisa’s World Of Nobu cookbook, now available at Nobu Kuala Lumpur

Could a deep dive into Nobu Matsuhisa’s World Of Nobu cookbook get any better? This month, to commemorate the launch of the renowned chef’s latest tome, Nobu Kuala Lumpur hosts a seven-course omakase menu, curated with World Of Nobu in mind.

Said to be the final cookbook to be released by the 69-year-old chef, World Of Nobu is a collection of exclusive recipes that not only shines light on Chef Nobu’s personal culinary journey, but also highlights the new generation of Nobu chefs that continue to carry the torch for the inventive Japanese restaurant.

Nobu Malibu’s Toshiyuki Shiramizu’s Kinmedai Bagna Cauda

A worldly omakase menu, designed with signature dishes by seasoned Nobu chefs across the globe, forms the World of Nobu dining experience at Nobu Kuala Lumpur. Nobu Malibu’s Toshiyuki Shiramizu’s Kinmedai Bagna Cauda introduces a fresh start to the seven-course omakase menu—delicately sliced golden eye snapper served with wasabi aioli soy cream cleanses the palate.

Nobu Fifty Seven’s Taku Sato’s Hokkaido Scallop Pickled Fennel with Beet Sauce

For the fourth course, Nobu Fifty Seven’s Taku Sato’s eye-catching dish of Hokkaido Scallop Pickled Fennel bursts into the scene. Set on a soft film of a sweet, earthy beet sauce, plump Hokkaido scallops are paired with sour pickled fennel for contrasting tastes that dance in the mouth.

Nobu Marbella’s Eleni Manousou’s Miyazaki Beef Con Hierbas

Then, a brief detour away from the waters, to Nobu Marbella’s Eleni Manousou’s Miyazaki wagyu beef topped with herbs. Nobu Kuala Lumpur’s chefs Philip Leong and Micheole “Chico” Anung Dator presented their best, too, featuring cold inaniwa chuka with caviar in watercress soup and a collective of four sushi cups, respectively.

Nobu Kuala Lumpur’s Micheole “Chico” Anung Dator’s sushi cups

“Each chef expresses the Nobu Way as he understands it through his cooking,” explains Chef Nobu of the recipes in the World Of Nobu cookbook. “Even when I’m no longer here, the Nobu Style will keep on living, in the cuisine of the chefs that I’ve trained.”

Such is the essence of this World of Nobu omakase menu at Nobu Kuala Lumpur—a tribute to and recognition of the distinctive characteristics of each Nobu chef, plated through these seven dishes for a cohesive story.

The World of Nobu seven-course omakase menu is priced at RM600++ per person, until March 31, 2019, while the World Of Nobu cookbook is available at Nobu Kuala Lumpur for RM325+. Tel: 03-2164 5084. WhatsApp: 019-389 5085

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