Nobu Kuala Lumpur
Dishes here are perfectly balanced and seasoned well
There is something comforting in knowing that the new Nobu has kept its tradition of executing its signature dishes such as the black cod miso and yellowtail sashimi with jalapeño, with precision and consistency. The jalapeños give a much-needed zing and complexity to the mild-tasting yellowtail. Chef Philip Leong’s new additions to the menu such as the pan-seared scallops with yuzu-truffle sauce, which is a refreshing and excellent starter, are a testament to his deftness in handling Japanese-Peruvian cuisine.
IN THE KNOW
There is a story behind each dish at Nobu’s restaurants. For example, the New Style Sashimi’s story began with a diner who had an aversion to raw fish and sent the dish back. Chef Nobu Matsuhisa mitigated the situation by pouring hot sesame oil over the salmon to assuage the diner’s dislike for uncooked fish.
TATLER TIP
End your night with any of the inventive signature cocktails. The Genmai Toddy Winter, made with cognac, smoked honey syrup and Genmaicha, is a favourite!
SIGNATURE DISHES
Nobu Signature Sake, Toro Tartar with Caviar, Black Cod Miso
Must Try
- Yellowtail Jalapeño
- Rock Shrimp Tempura
- Black Cod Miso
General Information
Cuisine
Japanese
Price
Address
L4A-05, Level 4A Shoppes at Four Seasons Place Kuala Lumpur, No. 145, Jln Ampang, 50450 Kuala LumpurHours
View hoursReservation
Book NowPhone number
+603 2380 0028