When most people hear about Nobu restaurants, the first thing that comes to mind is the high-end Japanese dining experience. But recently, Nobu Kuala Lumpur made waves with their commitment to zero-waste dining and conscious luxury!
One method with which they’re pushing this initiative is a thrilling Live Bluefin Tuna Auction held on 9 May, where guests witnessed the rare spectacle of a 70kg Bluefin tuna from Japan being expertly cut, followed by an intense bidding war for its finest cuts.
Dining that is as thoughtful as it is premium
Ily Kartini (right), CSR & Partnerships Manager at Food Bank Malaysia.
True to Nobu KL’s vision, the event represents a commitment to zero-waste dining. A percentage of the proceeds from the event will be donated to Food Bank Malaysia, a charity committed to tackling food wastage and food poverty. Ily Kartini, CSR & Partnerships Manager at Food Bank Malaysia, was in attendance as part of both the restaurant and the charity’s collaboration to combat food insecurity.
A (literal) deep cut into the world of premium tuna
The evening began with Nobu KL’s chefs breaking down the renowned Bluefin tuna, ensuring the freshest possible cuts while honouring the fish’s lifecycle. The fish, prized for its rich marbling and buttery texture, was then meticulously portioned into premium segments — from the decadent o-toro (fatty belly) to the succulent chutoro (medium-fatty cut).
And the bidding frenzy begins!
The auction saw enthusiastic participation, with bids starting at RM150 per kilogram and climbing rapidly by at least RM10 per kilogram. The competitive spirit was unmatched, culminating in a record bid of RM600 per kilogram — proving the tuna’s exceptional quality and Nobu’s commitment to excellence.
Winning bidders had the option to enjoy their prized cuts prepared à la minute by Nobu’s chefs, frozen for a dine-in experience on a different day or take them home for a private indulgence. As a special treat, guests were also treated to complimentary hand-rolled sushi, freshly made from the auctioned tuna—an exquisite preview of the Maguro Osusume menu’s offerings (which we’ll get to below!).
A month-long premium tuna experience
To share the love for tuna this May, Nobu KL introduced the Maguro Osusume, an exclusive month-long special dedicated to the rich and multifaceted world of premium tuna. The menu celebrates conscious luxury, where every part of the tuna is prepared and presented through the expert Nobu lens. With sustainability in mind, the Maguro Osusume menu reflects Nobu KL’s commitment to fine dining with purpose, reducing food waste while elevating each cut into a refined gastronomic 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.
Bold yet balanced flavours await diners in every dish, such as the O-Toro Yuzu Anticucho, where buttery, melt-in-your-mouth tuna belly is gently seared and dressed in a citrusy, Peruvian-inspired yuzu anticucho sauce, delivering a smoky tang with each bite. The Tuna Collar Sweet Spicy Soy has its meat grilled to tender perfection and glazed in a house-made sauce that’s equal parts heat and sweet. For some zest, diners can get the Tuna Cheek Wasabi Salsa, which presents a harmony of tender cheek cuts and piquant salsa, offering both depth and clarity on the palate.
So, whether you’re a gastronome extraordinaire, a sustainability advocate, or just looking for an unforgettable dining experience, the Nobu KL Maguro Osusume promises a celebration of taste, craft, and conscious indulgence.
The Nobu KL Maguro Osusume Menu is as follows:
COLD
Tuna Tasting: RM100++
O-Toro Yuzu Anticucho: RM180++
Toro Caviar Tacos: RM70++
HOT
Tuna Bone Marrow Wasabi Soy: RM140++
Tuna Collar Sweet Spicy Soy: RM250++
Tuna Cheek Wasabi Salsa: RM160++
Tuna Steak Teriyaki Sauce: RM220++
All prices quoted are in MYR (Malaysian Ringgit) and are subject to 10% Service Charge and 6% SST.
For enquiries and reservations, please call 03–2380 0028, Whatsapp 019-389 5085 or email moc.stnaruatserubon@snoitavreserlkubon.
Also read: A Culinary Decade: Celebrate 10 Years of Nobu KL With Their 10th Anniversary Omakase
