The festive season is upon us and what better way to celebrate and be jolly than over a meal with loved ones put together by world-renowned chefs? And if you’re searching for an unforgettable dining experience, Nobu Kuala Lumpur is the place to be this holiday season.
Starting 23rd December 2022 until 1st January 2023, Malaysians will get to enjoy a special limited-time-only Festive Omakase menu at Nobu KL!
Omakase during Christmas? Nice meh?
While it isn’t your typical Christmas/New Year’s dinner, everything on Nobu’s Festive Omakase menu is well thought out and perfectly executed (it took Nobu chefs months to curate this menu!). And don’t worry, we’ll tell you all about the menu because Nobu KL was kind enough to invite WORLD OF BUZZ to their restaurant to experience the Festive Omakase menu firsthand, before anyone else! So without further ado, read on to find out what we had and be prepared to whet your appetite:
1. Hamachi Tartare (Caviar, Yuzu Olive, Dry Miso)
What is it? Similar to a steak tartare, but instead of beef, this one utilizes raw Hamachi fish (a seasonal favourite in Japan) and is topped with Caviar, Yuzu Olive, Dry Miso and finely chopped onion. The Hamachi Tartare is served cold.
Our thoughts: For someone who’s never had tartare made of raw fish before, this was quite an experience. The Hamachi Tartare on its own was smooth and slightly savoury with no “fishy” smell whatsoever. When combined with the Yuzu Olive oil, the slight tanginess brought the flavour profile to a whole other level and made the entire dish extremely addictive. The crunch from the onion and caviar also complemented the dish very well. After all, who doesn’t love caviar?
2. Cold Soba Abalone with Nori Soup
What is it? Cold soba served in nori soup and topped with pieces of abalone.
Our thoughts: Ngl, our first impression was that this looked like an extremely ordinary dish but, oh boy, were we wrong. Besides the perfectly cooked soba noodles, the nori soup (made with dashi, soy and nori) was light but packed with flavour; it was savoury with a touch of smokiness, the taste of the nori was very apparent and extremely satisfying, and the pieces of lime gave the dish a very light tanginess making the dish all the more appetising. The abalone was of course, fresh and perfectly cooked as well. This was one of our favourite dishes on the menu!
3. Baked King Crab with Egg White
What is it? A baked leg of King Crab topped with uni, chopped shiitake, white onion, masago, and spring onion then finished off with an egg meringue on top.
Our thoughts: First off, the King Crab was fresh, full of meat and baked to perfection. As for the overall dish, it was an explosion of seafood flavours, especially with the uni and masago. There was barely any seasoning–which we loved because we got to fully enjoy the taste of the ocean–but the chopped shiitake did give it some added umami flavour while the chopped onions added some crunch and a hint of spice to each bite. Overall, it was a very enjoyable dish. One that seafood lovers will remember for a long time. Also, look how pretty it is! We thought the egg meringue was a tad bit unnecessary, but it definitely looks good for the ‘gram!
4. Chargrilled A5 Wagyu Sirloin
What is it? Thick pieces of chargrilled A5 Wagyu Sirloin served with three different sauces: Aji Amarillo Sauce, Burnt Celeriac Puree, and Persimmon Chutney. Recommended doneness for the A5 Wagyu Sirloin: Medium rare.
Our thoughts: The A5 Wagyu was obviously the star of the dish. Perfectly chargrilled, it had a nice smokey flavour and no gamey taste whatsoever. The sirloin was also very beautifully marbled; it practically melts in your mouth the moment it touches your tongue… it was heavenly. As for the sauces, the Aji Amarillo Sauce was savoury, tangy, and slightly spicy with a hint of fruitiness. The Burnt Celeriac Puree was slightly sweet, smokey and had a very smooth texture – even celery haters will love it. Lastly, the Persimmon Chutney was sweet with little pieces of persimmon in each bite; despite being the sweetest sauce out of the three, it was refreshing, addictive and complemented the meat very well. Our personal favourite, however, has to be the Aji Amarillo Sauce.
5. Sushi Selection
What is it? A serving of freshly made sushi comprising Toro, Hirame Kobujime, Kohada, Tairagai, and Tamago.
Our thoughts: First of all, the rice-to-sashimi ratio was perfect; not too much rice and just enough sashimi. Sugoi! The rice was also perfectly cooked and not dense at all while the pieces of sashimi atop were fresh with varying textures. As for the Tamago, we loved how it was made to resemble a slice of cheesecake, befitting to the dish seeing how the Tamago was meant to be eaten last, sort of like a dessert.
6. “Ornament”
What is it? A dessert made up of Hazelnut Praline, Orange Yuzu Marmalade, Yuzu Gel & Feuilletine Milk Chocolate Ganache.
Our thoughts: What’s a festive meal without dessert? Especially one that looks as festive and colourful as this! We loved how the dessert was plated and made to look like an actual Christmas ornament. The Hazelnut Praline and Feuilletine Milk Chocolate Ganache filling inside the ornament were both sweet, decadent and oh so velvety, and it paired so well with the surrounding matcha crumble. The dots of Yuzu Gel also helped balance the sweetness of the dish perfectly while the Orange Yuzu Marmalade made each bite taste like Christmas. It was the perfect way to end our meal. If you have a sweet tooth, we guarantee you’ll 10/10 love this dessert.
7. BONUS: Winter Purple cocktail
To complete the festive experience, we also had the privilege of trying out Nobu’s very-festive December Cocktail (available until 31 Dec only), the ‘Winter Purple’ (RM70++). Made with Opal Nera (Black Sambuca), Tanqueray Gin, Crème De Menthé, Grenadine, and lime, this cocktail was delicious and refreshing from start to finish. It was minty (in keeping with the festive spirit) with a touch of sweetness plus, we absolutely loved the colour of it. Our photo did not do this drink justice.
Aside from their December Cocktail, Nobu KL will also have a limited-time-only selection of champagne and wines for the festive season:
- Grand Cuvee 1531 Cremant Brut, RM488++
- 2017 Chateau Bonnet Blanc, AOC Entre-deux-Mer, RM368++
- 2018 Chateau Rousselle 1er Bourgeois, Cotes de Bourg, RM388++
The selection above will be available from 23rd Dec 2022 until 1st Jan 2023 only.
Welp, that’s it for our review of Nobu’s Festive Omakase menu, but to conclude, this truly was a culinary experience like none other. We enjoyed ourselves to the fullest and yes, we were pretty full by the end of it. Fun fact: This menu is actually influenced by the new year traditions of both Western and Japanese cultures. It marries popular Western and Japanese ingredients (including noodles and persimmons, both of which are commonly used during Japan’s new year celebrations) to bring patrons on a culinary journey like never before.
If you’d like to give Nobu KL’s Festive Omakase menu a try, be sure to make your reservations anytime from 23rd December to 1st January! The Festive Omakase menu will be priced at RM750++ and available during dinner only.
For enquiries & reservations:
- Call: 03–2380 0028
- WhatsApp: 019-289 5085
- Email: moc.stnaruatserubon@snoitavreserlkubon
Also read: Shooting Christmas OOTDs? Here Are 5 Tips M’sians Can Try To Take IG-Worthy Photos Like a Pro!
