(REVIEW) Nobu KL Debuts All New Seasonal Tasting Omakase in Celebration of its 10th Anniversary

The progressive tasting menu promises a gastronomic journey unlike any other. It features dishes thoughtfully curated by Nobu KL’s esteemed Executive Chef, Philip Leong, and showcases an electric combination of Nobu's proud gastronomical history and seasonal flavours.

Here’s a sneak peek of what you can expect from Nobu KL’s 10th Anniversary Omakase:

Nori Taco with Caviar

Nobu’s innovative and modern Nori Taco with Caviar consists of a taco made with nori, packed with flavourful guacamole, and topped with caviar. Having tried this before during Nobu’s 30th anniversary omakase, we were glad to taste this dish again.

Each component fused perfectly for a flavourful bite, from the crispy nori taco shell and tasty guacamole to the fresh and soft caviar.

The second course consisted of four separate dishes: Yellowtail Jalapeno, Salmon New-Style Sashimi, Oyster Tiradito, and Whitefish Dry Miso.

We loved all four dishes, as each had its individual flavour profiles. Our favourite was the Salmon New Style Sashimi, full of umami flavour thanks to the combination of soy sauce, sesame oil, olive oil, and yuzu juice.

As Chef Philip explained, Nobu crafted this specific dish to introduce sashimi-styled dishes to guests who prefer not to eat raw fish. We loved how the salmon's texture was akin to sashimi with a little less chewiness.

Meanwhile, we were also presented with a combination of Nobu’s signature sushi, comprised of four nigiri: ika (squid), botan ebi (sweet prawn), hamachi (yellowtail), and otoro (fatty tuna belly). These were exquisitely prepared and bursting with fresh, vibrant flavours and offered a delightful balance of textures and tastes that left us craving more.

One of the menu's highlights was the three-way seabass course consisting of Chilean Seabass Beetroot Miso, Umami Chilean Seabass, and Chilean Seabass Shiso Salsa.

All three dishes were incredibly tasty and offered a variety of flavours. The Chilean Seabass Beetroot Miso featured sweet and soft sea bass accompanied by a charred beetroot sauce, which provided a brilliant mix of sweetness and smokiness.

Meanwhile, the Umami Chilean Seabass zeroes in on the natural umami of vegetables and seaweed for some complex flavours.

Last but not least was the Chilean Seabass Shiso Salsa, which consisted of crispy sea bass served on a bed of Nobu’s shiso salsa. We loved the combination of the crunchy sea bass, which had been cooked to perfection, and the sweet and sour shiso salsa.

Wagyu Goma Truffle

The main entrée of the menu is an A5 Wagyu steak, served with a truffle and goma (sesame) sauce inspired by our local satay peanut sauce.

The high-quality wagyu with the goma sauce was paired with truffle shavings incorporated into the sauce to give a super creamy and tasty bite.

Chestnut Meringue Flambé

Capping off the omakase was the Chestnut Meringue flambeed tableside. The dish combines crunchy meringue with a tart cherry compote to provide a sweet and crunchy mouthful.

Whether you’re an experienced Nobu aficionado or lucky enough to discover its innovative cuisine for the first time, the 10th Anniversary Omakase invites you to join Nobu KL in celebrating ten years of elegance, passion, and impeccable flavours.

The 10th Anniversary Omakase is priced at RM900++, with an optional beverage programme for RM475++, available throughout 2025. All prices are quoted in MYR (Malaysian Ringgit) and are subject to a 10% Service Charge and 6% SST.