Cover Nobu Kuala Lumpur’s sunset yacht experience gives guest the best of its dishes on open waters (Photos: Nobu Kuala Lumpur)
Nobu Kuala Lumpur’s sunset yacht experience gives guest the best of its dishes on open waters (Photos: Nobu Kuala Lumpur)
1 / 1
The renowned Nobu Kuala Lumpur is taking its signature dining experience to the seas
Picture this: sweeping views of seaside sunsets, all the sushi your heart desires prepared right before your eyes, and a serving of sake in hand. You can now experience this firsthand with Nobu Kuala Lumpur’s one-of-a-kind luxury yacht experience, complete with its signature Japanese-Peruvian plates.
In collaboration with Platinum Charters, guests will be able to take to the seas and savour a menu of Nobu mainstays in the restaurant’s reimagining of chartered yacht celebrations.
Whether a special occasion is around the corner or simply seeking an opulent escape, this exclusive venture promises the best of the seas, from picturesque open waters to fresh seafood—just be sure to book your reservation two months in advance.
Read more: 6 bars with amazing food programmes
Above The sake station on board (Photo: Nobu Kuala Lumpur)
Above A flute of sparkling wine (Photo: Nobu Kuala Lumpur)
The sake station on board (Photo: Nobu Kuala Lumpur)
1 / 2
After a trip from Nobu Kuala Lumpur to the Admiral Marina & Leisure Club in Port Dickson for a preview of the cruise, we boarded one of Platinum Charters’ docked yachts and were immediately greeted by flutes of sparkling wine and a view of the Straits of Malacca.
Upon setting sail and exploring the vessel’s many spaces from its cushy air conditioned living room to its sun drenched upper deck, we made our way to the bow of the yacht—the event’s epicentre and home to a sake stand equipped with Junmai Daiginjo, a label exclusive to Nobu. Each pour was served traditionally in wooden sake cups or masu, filled until overflowing for a quiet display of abundance.
The team behind the evening’s menu (Photo: Nobu Kuala Lumpur)
1 / 3
The evening’s menu was developed under the guidance of Nobu chefs from around the world, with Nobu Kuala Lumpur’s head chef Phillip Leong and Nobu KL’s head sushi chef Renante Dominguez indulging in small plates on board alongside us. Also in attendance to mark the launch of this immersive dining experience were Nobu corporate chef Hervé Courto and Nobu corporate sushi chef Toshiyuki Shiramizu.
Above Yellowtail jalapeño, a Nobu signature (Photo: Nobu Kuala Lumpur)
Above Spicy whitefish nigiri (Photo: Nobu Kuala Lumpur)
Yellowtail jalapeño, a Nobu signature (Photo: Nobu Kuala Lumpur)
1 / 2
The yacht’s sundeck housed the vessel’s sushi bar where each cold dish was prepared to order. Small plates of sushi and sashimi that Nobu has garnered global acclaim for can be found here. Giant Japanese oysters started off our cruise, with guests given options of jalapeño dressing, tomato salsa, and ponzu.
Where fresh seafood really shined were in dishes of salmon coated in a vibrant yuzu marinade and julienned ginger before a Nobu crowd-favourite, delicate yellowtail garnished with a slice of jalapeño. Then came a selection of nigiri sushi and maki rolls spotlighting whitefish, scallops, and tuna, each dressed in Nobu’s defining flavours.
See also: Tatler Dining Guide 2024: The best Japanese restaurants in Malaysia
Above Crispy sushi rice with tuna (Photo: Nobu Kuala Lumpur)
Above Miso black cod (Photo: Nobu Kuala Lumpur)
Crispy sushi rice with tuna (Photo: Nobu Kuala Lumpur)
1 / 2
Culinary expertise took up residence in nearly every crevice of the yacht, with a small kitchenette below deck bringing out hot dishes as the sun began to set. The shishito peppers glazed in a miso and sesame dressing that defines any dining experience at Nobu were served first before savoury chicken wings and morsels of fried sushi rice topped with spicy tuna.
As the air began to cool and a chilly sea breeze swept over the deck, we stayed warm by tucking into tender Wagyu teriyaki before a portion of, perhaps, Nobu’s most popular dish—miso black cod, flaky whitefish lathered in a decadently sticky glaze encased in perfectly crisp skin.
Above A tropical fruit platter for dessert (Photo: Nobu Kuala Lumpur)
Above Matcha chiffon (Photo: Nobu Kuala Lumpur)
A tropical fruit platter for dessert (Photo: Nobu Kuala Lumpur)
1 / 2
When booking an experience for yourself, keep in mind that you’ll need to save space for dessert. You can expect a spread, spanning the length of one of the vessel’s tables, of tropical fruit from pineapple to mangosteen. For treats a touch more indulgent, you’ll find matcha chiffon and strawberry daifuku wrapped in delightfully chewy mochi skin.
Yacht cruises are now available to the public subject to staff availability and should be booked at least two months in advance, so if you’re planning to go all out on a celebration this year, it’s best to pack your sunscreen and book a Nobu and Platinum Charters cruise now.
NOW READ
A visit to Cognac showcases how Hennessy blends modernity with heritage
Shaken, not stirred: A guide to martinis in the Klang Valley
Topics
About
Chelsea is a Dining Writer for Tatler Malaysia. When she’s not eating or writing about eating, she’s probably deciphering which oat milks froth the best for homemade flat whites.
Work
Chelsea writes about where to find great food and is passionate about exploring the cultural significance of different cuisines.
