Cover Chefs Hervé Courtot and Nobu Matsuhisa (Photo: Nobu Kuala Lumpur)
Chefs Hervé Courtot and Nobu Matsuhisa (Photo: Nobu Kuala Lumpur)
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The special menu will be available from October 7-13, 2024
Nobu, long renowned for innovative Japanese-Peruvian flavours, is celebrating 30 years of success with a special omakase menu available at all Nobu restaurants across the world. From October 7-13, 2024, the crafted menu will be able to be savoured by guests, showcasing some of Nobu’s most classic and beloved dishes.
We speak to chef Hervé Courtot, Nobu Matsuhisa’s second in command, who oversees culinary operations across all Nobu outlets, about how the Nobu brand has made such an indelible mark in the world of gastronomy.
Above Chef Hervé Courtot
Chef Hervé Courtot
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What sets Nobu apart from other Japanese restaurants?
Above Yontenmori
Yontenmori
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The answer is straightforward. Nobu transcends a mere concept; it embodies the life experience of a singular Japanese chef, Nobu Matsuhisa. While the majority of the dishes are rooted in Japanese cuisine, they also reflect his background, having worked in South America, specifically Peru. This unique blend is what I consider to be the essence of Nobu—successful, distinctive, and exceptional.
What has working at Nobu taught you?
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Sushi & Taco
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Reflecting on my time at Nobu, one significant aspect has been the opportunity to travel and engage with diverse individuals and chefs from various cultures and backgrounds. This exposure to different religions and working styles is truly fascinating. It allows for a consistent culinary experience while collaborating with an array of talented people across different regions.
Why do you think the Nobu brand has stood the test of time?
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Japanese Beef
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Once again, it comes down to our commitment to Japanese cuisine, which is inherently simple yet delightful. The brand’s success can be attributed not only to our talented chefs but also to the entire team that supports them—the waitstaff, hostesses, dishwashers, and sushi chefs—who are all driven by passion and motivation in their roles.
Tell me about the special anniversary menu
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Black Cod
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The menu commemorates three decades since the opening of Nobu New York, which was chef Nobu’s second restaurant. To celebrate this milestone, we have decided to offer a special omakase experience across all our locations worldwide, featuring popular signature dishes at an attractive price point.
What is a dish on the menu are you especially excited about?
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King Crab
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My personal favourite from the menu is the salmon kelp roll - I find its flavour profile particularly unique. However, our most requested dishes include yellowtail with jalapeño, black cod, rock shrimp, and tiradito—each offering distinct flavours and tastes that resonate well with our guests.
What are your hopes for the future?
Above Nobu Kuala Lumpur’s luxurious interior
Nobu Kuala Lumpur’s luxurious interior
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As we celebrate our 30th anniversary, we are poised to continue our journey for another 30 years. The company is experiencing growth, with plans to open additional restaurants. The Nobu family is dedicated to this mission, and we all share a desire for the company to flourish as it has over the past three decades—guided by human values and teamwork.
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Images: Nobu Kuala Lumpur
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