Nobu KL Redefines Sustainability With its Maguro Osusume

It’s time to get a fin-tastic feast

If you’ve ever seen a sushi chef at work, let us tell you that it’s a beautiful sight. From the way he slices the fish to the moulding of the vinegared rice, the concentration and performance of it all is quite a spectacle to see. So, if this tickles your fancy, there’s no reason to not head on over to Nobu Kuala Lumpur this May to devour delectable bounties of the sea.

Redefining fine dining with a sustainable element, Nobu KL is celebrating the rich and multifaceted Tuna with an exclusive month-long Osusume. The Maguro Osusume menu is more than a showcase of culinary artistry—it’s a celebration of conscious luxury. Each part of the tuna is respectfully utilised, crafted, and presented through Nobu’s signature lens. Guided by sustainability, the menu reflects Nobu Kuala Lumpur’s dedication to reducing waste while transforming every cut into an elegant, purposeful dining experience.

“In crafting this menu, we wanted to not only showcase the versatility and beauty of maguro but also tell a deeper story of sustainability and respect for the ingredients we work with. It has been a remarkable journey bouncing ideas off with my incredibly talented kitchen team—their creativity, precision, and passion have brought this menu to life. The Maguro Osusume is more than a dining experience; it’s a statement of how we, as chefs, can make conscious choices without compromising on indulgence,” said Chef Philip Leong, Executive Chef at Nobu Kuala Lumpur.

What can you expect with the Maguro Osusume at Nobu KL:

Hidden inside Shoppes at The Four Seasons, Nobu Kuala Lumpur is offering an exceptional osusume experience executed by a keenly instinctual chef. Inside diners and food connoisseurs can expect a burst of flavours with every bite—nothing too overpowering or overwhelming. Everything here has delicate flavours that meld together and melt in your mouth.

The osusume began with cold dishes—think raw delicacy of the lovable tuna dressed in different sauces, condiments and garnishes. Chef Philip Leong had a surprise at every turn. Whether it’s tucked in a hard taco shell or dressed in a citrusy, Peruvian-inspired yuzu antichucho sauce, the result was remarkably consistent—meaning we gawked and fawned with every bite. It was definitely a remarkable experience seeing how tuna can be shaped and formed.

Then, standout dishes came out as part of the ‘hot’ segment. From the Tunca Collar Sweet Spicy soy to the Tuna Bone Marrow Wasabi Soy and Tuna Collar Sweet Spicy Soy, each of the dishes had a discerning sweet, salty and sour element to them that wow-ed us. Be it a smoky tang or a refreshing bite, every plate left us with a full-stomach but with eagerness to eat more.

With great technical precision and keen intuition, Nobu KL excelled in being mindful and sustainable, and creating masterpieces that left imprints in our mind and mouth. There’s so much depth when it came to this osusume.

And, what’s the best part of this new menu? A percentage of the proceeds from the Maguro Osusume will be donated to Food Bank Malaysia, a charity committed to tackling food wastage and food poverty. Adding to that, the Peruvian-Japanese restaurant will also be hosting its first-ever Live BlueFin Tuna Auction at the restaurant on 9 May at 6pm. Guests wil have the opportunity to bid on premium cuts of the fish, with the option of their purchase being cooked by the restaurant itself. If you prefer to cook it yourself, you too can bring it home to enjoy it. Guests can sign up for this exclusive experience at https://sevn.ly/xN8w2os0.

Reservations

Call 03 – 2380 0028, Whatsapp 019 389 5085 or email nobuklreservations@noburestaurants.com

Address

L4A-05, Level 4A, Shoppes at Four Seasons Place, 145, Jln Ampang, Kuala Lumpur, 50450 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur