Nobu KL Unveils its Long-Awaited Festive Omakase Menu, Available Only in December 2025!

Off the heels of its star-studded 10th anniversary celebration in October, Nobu Kuala Lumpur has revealed its Festive Omakase Menu, which will be featured throughout December, culminating an illustrious decade with a celebratory finale!

Curated by Executive Chef Philip Leong, the Festive Omakase Menu 2025 is a sensorial voyage through Nobu’s signature craftsmanship, premium seasonal ingredients, and artistry that has made the brand a global icon.

Priced at RM900++ per person, with an optional beverage pairing for RM475++, this is Nobu Kuala Lumpur’s much-anticipated year-end offering, perfect for those wishing to wrap up the year with a special meal that is both festive and unforgettable.

“This year’s Festive Omakase carries a special meaning for us. Coming off the excitement of our 10th anniversary celebration, we wanted to create a menu that honours the journey we’ve shared with our guests while also showcasing where Nobu Kuala Lumpur is headed. Every course reflects the craft, curiosity, and global flavours that define Nobu, and our hope is that this experience becomes part of our guests’ own year-end traditions. We want this to be a moment to slow down, savour, and celebrate,” said Chef Philip Leong, who has helmed the kitchen at Nobu Kuala Lumpur since its inception in 2015.

A symphony composed for a festive celebration

The exquisite Festive Omakase experience begins with Toro Tartare with Wasabi Guacamole, setting the perfect tone for the meal ahead. The dish features lustrously marbled fatty tuna, with a vibrant swipe of wasabi-brightened guacamole – a playful nod to Nobu’s Latin American influence. Those who opt for the pairing will find a flute of Moët & Chandon “Imperial” elevating every bite with festive effervescence.

Toro tartare wasabi guacamole

The second course introduces Shima Aji (Striped Jack) Tataki, lightly seared to preserve the fish’s firm, clean sweetness. A bright yuzu aji amarillo sauce adds a tinge of citrusy sharpness and Peruvian heat, while a delicate strawberry salsa adds a whisper of fruit and fragrance, with coriander for a finishing touch of freshness.

Shima aji tataki yuzu aji amarillo

A quartet of Nobu’s signature sushi follows, each piece a precise study in texture, balance, and refinement. These include Chutoro brushed with lime juice and sesame oil; Kampachi with ginger salsa and cherry tomato; Salmon topped with lemon lime and yuzu truffle dressing, and Madai dressed in shiso kosho and a light bonito soy.

Nobu style sushi

The next course, Matsuhisa Shrimp, encapsulates Nobu’s global cult following, inspired by Chef Nobu Matsuhisa himself. Two plump pieces of shrimp, stuffed with shiitake mushroom and shiso leaf, are cloaked in creamy spicy sauce and crowned with caviar for the perfect flourish. With the recommended Argentine Chardonnay pairing, the dish becomes an indulgence in richness and culinary finesse.

Matsuhisa shrimp creamy spicy

This sense of indulgence only heightens with the Frothing Blue Crab, a theatrical, tactile creation featuring baked blue crab nestled beneath an ethereal layer of egg-white meringue, masago, and uni (sea urchin). Each spoonful is an interplay of exotic sweetness, oceanic depth, and airy delight.

Frothing blue crab

The journey continues with Chilean Seabass with Moromi Miso, pan-seared to crisp perfection before giving way to buttery flesh beneath. The deep umami of moromi miso enriches the fish, while sobagaki on the side introduces an earthy, comforting counterpoint.

Chilean seabass moromi miso

Then comes the crescendo – A5 Wagyu with Yamamomo Teriyaki. Rich, marbled, and exquisitely tender, the beef is served with a house-made momokochan teriyaki that balances sweetness and acidity, alongside heirloom tomato salad, bonfit button mushrooms, and potato hash. Paired with a Cloudy Bay Pinot Noir, this course embodies Nobu’s distinctive harmony of luxury and restraint.

A5 wagyu with yamamomo teriyaki

Dessert is a masterpiece in its own right – Tonka Cheese Foam accompanied by pecan miso ice cream, pecan praline, and a delicate micro sponge. It is creamy, nutty, gently spiced, and quietly festive – a modern, elevated interpretation of holiday warmth.

Tonka cheese with pecan miso ice cream

In celebration of Nobu’s unmistakable legacy

It feels especially fitting that this Festive Omakase debuts in the wake of Nobu Kuala Lumpur’s star-studded 10th Anniversary celebration in October. Under Chef Philip’s artistic leadership, Nobu Kuala Lumpur has cemented itself as one of the hallmarks of the city’s dynamic culinary identity.

The Festive Omakase 2025 is a tribute to that legacy; a narrative of progress, precision, and passion. And this December, diners are invited to be part of that story, to raise a glass, savour each meticulously crafted course, and celebrate the season with Nobu’s unmistakable glamour.

For more information or to make a reservation:

☎️ Call: 03 – 2380 0028
📱 WhatsApp: 019 389 5085
✉️ Email: moc.stnaruatserubonobfsctd-39a64e@snoitavreserlkubon

Also read: A Culinary Decade: Celebrate 10 Years of Nobu KL With Their 10th Anniversary Omakase