Nobu Collaborates with gēn 根, Penang For a Tantalizing Merdeka Surprise

If this is your first time hearing the word ‘Nobu’, the restaurant is a world-renowned global chain that specializes in Japanese omakase. Famous for their miso-marinated black cod, rock shrimp tempura and yellowtail sashimi with jalapeno, Nobu sets the standard for global and Malaysian omakase experience.

Since our Jalur Gemilang flags are up everywhere signifying the upcoming Merdeka celebrations, Nobu teams up with gēn 根, Penang for a four-hand collaboration, which means Nobu will be welcoming the Penang-based restaurant’s executive chef, Chef Johnson.

Graduated from Le Cordon Bleu Sydney, a prestigious culinary school, Chef Johnson is a master at interpreting and innovating Malaysian dishes in his own personal and distinct ways at gēn 根.

Chef Johnson will join Nobu’s Head Sushi Chef, Chef Masami Ouchi. Previously at Ginza Kyubei, Chef Masa was the Head Sushi Chef at multiple Nobu restaurants across the globe including Barcelona, Monte Carlo, Dubai and Sydney.

Adding his own flavour to the collaboration will be executive chef, Philip Leong. Japanese foodie fans have been raving about his signature dish: the Cold Inaniwa Ceviche Noodle with Lobster, with Inaniwa Udon, an Akita prefecture.

Together, the three Chefs will give you a wholesome 9-course Merdeka experience with Nobu’s classic Japanese-Peruvian dish with Chef Johnson’s unique Malaysian twist. The slots are only available between 29th - 31st August, 2022.

Book your seats here: Time to book your seats! CALL: 03 2380 0028 WA: 019 389 5085