Cover Black Gold Osusume

Homegrown brand T’lur Caviar takes centre stage in Nobu’s Black Gold Osusume menu

Whether balanced atop a perfectly seared scallop or enveloped alongside sushi rice within a sheet of crisp nori, caviar is not an afterthought in the creations on Nobu Kuala Lumpur's exclusive Black Gold Osusume menu. Selected by Nobu Kuala Lumpur’s head chef Philip Leong and sushi chef Masami Ouchi as well as Nobu executive corporate chefs Hervé Courtot and Toshiyuki Shiramizu, the dishes celebrate homegrown T’lur farm's Oscietra caviar and sturgeon meat, highlighting the freshness of locally grown produce. Breaking the myth that only imported produce is of higher quality, the savoury pearls are the perfect accompaniment to the crafted dishes.

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Above Scallop Yuzu Truffle with Caviar

Before a delightful lunch at Nobu Kuala Lumpur, we take a trip to T’lur caviar farm in Tanjung Malim with the four chefs to experience this farm-to-table process. Kept in a sterile facility with ponds containing fresh mountain water, T'lur founder AJ Lim explains that harvesting caviar in Malaysia was not without its difficulty, revealing that it took nine long years for the sturgeons to adapt to our tropical weather.

The team helps the sturgeons to acclimatise by slowly increasing the temperature in temperature-controlled rooms. Once the eggs are ready for harvest, the unfertilised female fish eggs are quickly packed into tins without added preservatives, chemicals or colouring to preserve freshness.

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Above Chef Masami Ouchi
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Above Chef Philip Leong
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Above Chef Hervé Courtot
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Above Chef Toshiyuki Shiramizu

As chefs we pour our soul into the dishes we prepare. This is especially true at Nobu where we constantly keep an open mind and never stop innovating to transcend new heights. This is why I look forward to visiting the T’lur Caviar farm and exchange knowledge with its experts.

- Chef Toshiyuki Shiramizu -

Back at Nobu, the chef explain that the Black Gold Osusume menu stays true to the restaurant's classical style. For instance, the Yuzu Miso Marinated Sturgeon features sturgeon meat marinated with yuzu and miso, reminiscent of Nobu’s classic Black Cod Miso, a staple on its menu. The meaty sturgeon is slathered with the sweet-savoury yuzu miso sauce and left to absorb the flavour over two nights before it is finished with a squeeze of lemon.

Similarly, the Umami Sturgeon Crispy Vegetable Aji Amarillo is a prime example of Nobu’s Japanese-Peruvian take on local sturgeon meat. 

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Above Yuzu Miso Marinated Sturgeon
Tatler Asia
Above Yuzu Miso Marinated Sturgeon

Another highlight is the Wasabi Potato with Caviar presented within a caviar tin. Opening the tin reveals silky smooth potato with bursts of wasabi, topped with a delicate layer of caviar. Served with an opalescent mother-of-pearl caviar spoon, the prized ingredient provides the necessary saltiness to the buttery base of potato.

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Above Caviar Hand Roll
Tatler Asia
Above Caviar Hand Roll

Three other dishes feature caviar, namely the Caviar Hand Roll, the Scallop Yuzu Truffle with Caviar and the Japanese Beef with Caviar. Simple yet indulgent, the first dish features caviar surrounded by sushi rice, wrapped with a sheet of nori. Seafood and meat served are cooked beauitfully, displaying the seasoned expertise of the Nobu chefs. Crowning the seared scallop and poised above slices of A5 wagyu and asparagus, the caviar adds a burst of sweet brine in every bite. 

 

We thought it would be magnificent to curate a Nobu-signature style menu inspired by locally grown premium ingredients. The tropical caviar pairs perfectly with our Japanese-Peruvian concept and I hope guests will enjoy it as much as we had fun when crafting the menu.

- Chef Hervé Courtot -

Being able to visit T'lur farm and witness the farming of caviar, one can only gain a better appreciation for the black gold masterfully placed on Nobu's well-crafted dishes.

Nobu’s Black Gold Osusume menu is available only for three days from July 29-31. Caviar, however, makes a regular appearance on the restaurant's lunch and dinner menus. For reservations, call +603-2380 0028, WhatsApp +6019-389-5085 or email nobuklreservations@noburestaurants.com.

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Nobu Kuala Lumpur

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