Cover A specially curated spread for the 10-Year Anniversary Omakase menu at Nobu KL
A specially curated spread for the 10-Year Anniversary Omakase menu at Nobu KL
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Marking 10 years of innovation and excellence, Nobu Kuala Lumpur unveils a year-long celebration of Japanese precision and Peruvian vibrancy
The iconic brand of Nobu, founded by celebrity chef Nobu Matsuhisa, renowned actor Robert De Niro, and film producer Meir Teper, has made an undeniably incredible impact across the world of gastronomy. All of these names were brought together through love and passion for food, and each of their individual skills has led to Nobu maintaining its prime position within the fine dining industry.
Born and raised in Saitama, Japan, Nobu’s journey is one of discovery and innovation with his travels exposing him not only to diverse culinary traditions but also to the stark realities of poverty and hunger—experiences that continue to shape his philanthropic efforts.
Read more: Nobu Kuala Lumpur presents a global 30-year-anniversary omakase menu
Above Interior of Nobu KL in Shoppes at the Four Seasons
Interior of Nobu KL in Shoppes at the Four Seasons
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Above Interior of Nobu KL in Shoppes at the Four Seasons
Interior of Nobu KL in Shoppes at the Four Seasons
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The distinctive fusion of Peruvian and Japanese flavours that defines Nobu’s cuisine emerged serendipitously. When Nobu moved to Peru in 1973 to open a Japanese restaurant, he found himself adapting to a lack of traditional ingredients. This challenge sparked a creative evolution, leading to the birth of his now-famous style—one that captivated global audiences. Encouraged by De Niro, he opened the first Nobu in 1994, setting the stage for a worldwide fine dining phenomenon.
Above Nobu Style Sushi
Nobu Style Sushi
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Above Nobu Style Sushi
Nobu Style Sushi
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Above 3 Way Chilean Seabass
3 Way Chilean Seabass
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For the celebration of the 10th year anniversary of Nobu in Kuala Lumpur, Nobu himself will be present, along with chef Hervé Courtot, the corporate chef for Nobu Hospitality. Courtot himself has an impeccable culinary journey behind him. He was originally trained in Classical French cuisine and worked with world-class masters such as Pierre Gagnaire and Alain Ducasse. Courtot and Nobu initially met over two decades ago for a job interview for Nobu Paris, and the rest has been history. His next scheduled visit to Kuala Lumpur is in June 2025; if there was any time for you to make a visit to Nobu, that would be the time!
See also: 6 beautiful Nobu Hotels in celebration of Nobu’s 30th anniversary
Above Nori Taco with Caviar
Nori Taco with Caviar
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Above Philip Leong, executive chef, Nobu KL
Philip Leong, executive chef, Nobu KL
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Since its debut in 2015 at Menara 3 Petronas, Nobu Kuala Lumpur has set the gold standard for Japanese-Peruvian cuisine. In 2021, it relocated to Shoppes at Four Seasons Place, offering an intimate yet elevated dining experience with breathtaking views of Kuala Lumpur’s skyline. Renowned for its evolving omakase menus and commitment to innovation, as well as blending local influences with Nobu’s signature dishes, Nobu KL continues to push the boundaries of fine dining.
Don’t miss: International Sushi Day: An exploration of Nikkei cuisine
Above Wagyu Goma Truffle
Wagyu Goma Truffle
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Above Chestnut Meringue Flambe
Chestnut Meringue Flambe
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Curated by Nobu KL’s executive chef Philip Leong, who also brings with him a breadth of experience from Nobu’s worldwide, this evolving omakase menu will be based on a seasonal menu, allowing guests to savour its signature dishes throughout the seasons.
Beyond the omakase, a series of exclusive events will lead up to the grand anniversary celebration in Autumn 2025—an event that promises to be truly unforgettable. The events include intimate dining experiences celebrating love, tribute to women for International Women’s Day, mixology showcases with unique cocktail creations inspired by the restaurant’s decade long journey being served as well as many more.
Taste the elements of creativity and loyalty associated with Nobu and savour the rich history behind its creation and preservation as an iconic brand that embodies the legacy of enduring friendship, culinary artistry, and luxurious hospitality.
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Credits
Photography: Fady Younis
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Keandra's expertise lies within writing deep dives into the culture and anthropology of food, sometimes with a philosophical twist. With a background in London's F&B consultancy scene, she's excited to be back in Kuala Lumpur to champion the local dining scene.
Reach her at keandra.hing@tatlerasia.com, @keandruh
