We Tried Nobu’s Signature Dishes as Part of Its Special 30-Year-Anniversary Omakase

This meticulously crafted dining experience honours the rich culinary journey of Nobu’s globally renowned fusion of Japanese and Peruvian flavours and will offer diners a unique opportunity to savour timeless Nobu classics and innovative modern creations.

We got invited to Nobu KL for a sneak peek of what diners can expect for the 30-Year-Anniversary Omakase.

Yontenmori

At the heart of the omakase is the Yontenmori, a stunning presentation featuring four beloved Nobu classics. The luxurious Toro Tartare with Caviar was the first. It melts in the mouth with the perfect balance of richness and freshness. The fattiness of the toro paired well with the caviar, while there was a hint of wasabi.

The second piece was the Salmon Tataki with Karashi Sumiso, which has a creamy, mustardy kick.

Next up was the refreshing Seabass Tradito, which exemplifies a perfect marriage of Japanese technique and Peruvian flair with its freshness and kick of spice.

Last but certainly not least was Nobu’s iconic Yellowtail Jalapeño, which features delicate slices of fresh fish spiced with just the right amount of heat and citrus zing. This is one of our favourites, and having tasted it several times before, we were ecstatic that Nobu decided to include it in the special omakase.

Sushi & taco

Next was Nobu’s signature sushi, which included Tuna Nigiri, White Fish Matsuhisa Style, and Scallop Dry Miso.

Although we can attest to the freshness of the tuna Nobu KL uses for its nigiri, out of the three, we enjoyed the Scallop Dry Miso the most, thanks to its complexity of flavours.

The last course piece was Nobu’s innovative and modern Nori Taco with Caviar, which consisted of a taco made with nori, packed with flavourful guacamole, and topped with caviar. This was one of the standouts of the omakase, as each dish component fused perfectly for a flavourful bite.

Hot dishes

The hot portion of the menu includes Nobu’s iconic Black Cod Butter Lettuce and King Crab with Amazu Ponzu, both dishes that have stood the test of time and are flawlessly balanced in flavour and texture. The Black Cod Butter Lettuce remains high on our list of the best dishes to try, while the King Crab with Amazu Ponzu consists of good portions of crab meat in a crispy and light tempura batter.

Another standout of the omakase was the Japanese Beef Anticucho. This featured Japanese A5 Wagyu combined with Peruvian anticucho sauce. There were two different sauces: a red one, which was very smokey and tasted similar to barbeque sauce, and a more yellowish one which tasted more citrusy.

We personally liked the yellow one more, as the citrusy, fresh sauce paired perfectly with the sweet, tender Wagyu meat.

Desserts

To end the meal, guests can savour an array of indulgent desserts, including the decadent Strawberry Cheesecake, the light yet luxurious Milk Chocolate and Sesame Cream, and the playful Mochido, a fusion of mochi and the traditional doughnut​.

Out of the three, we loved the Mochido the most. The fusion of mochi and traditional doughnuts​ combined with a sweet caramel miso sauce was a truly unique taste.

Nobu 30-Year Anniversary Omakase Price: RM680++ per pax Date: from 7 October to 13 October Address: L4A-05, Level 4A, Shoppes at Four Seasons Place, 145, Jln Ampang, Kuala Lumpur, 50450 Kuala Lumpur

The special menu will be available across all Nobu establishments globally from 7 October to 13 October.

Enquire and reserve by calling 0323800028, WhatsApp 0193895085, or emailing [email protected].