Nobu Kuala Lumpur introduces a sake-pairing omakase on 21 and 22 April.
Famous for his new style Japanese-Peruvian cooking, Nobu’s executive chef Philip Leong has designed an special seven-course menu paired with six of the restaurant’s premium Sake selections, Nobu The Sake Jyunmai Daiginjo, Hokusetsu Yukino Hibiki , Nobu The Premium Sake Daiginjo TK 40, Nobu Special Reserve 28 and Umeshu, Plum Wine.
The specially crafted menu opens with a Zensai platter that includes Kumamoto oyster with raspberry salsa, sesame tofu and uni with caviar, and kinmedai tiradito with dashi jelly, paired with Nobu ‘The Sake’ Jyunmai Daiginjo, an extremely fragrant sake. The flavours of the Zensai platter are enriched by the medium-bodied Jyunmai Daiginjo, with an excellent persistence and a finale of spicy and floral notes.
The Hokusetsu Yukino Hibiki sake, literally translated as Symphony of Snow is extremely delicate and clean, with aromas of white pepper and a hint of lemon on the palate, perfectly paired with sashimi salad with spinach dry miso, accentuating the flavours and taste of the dish.
The succulent Kobe beef with quinoa tabbouleh salsa is the main feature, paired with Nobu Special Reserve 28, a full-bodied Sake with yuzu juice that perfectly balances the taste profiles of the dish.
A delightful sweet ending to Nobu Kuala Lumpurs Sake-pairing Omakase is the yuzu crème brulee and mochi, paired with a sweet and rich UmeshuPlum Wine, exuding flavours likened to cherry blossoms to complement the tangy citrus flavours of the dessert.
The full Sake-pairing Omakase menu comprises of:
Kumamoto oyster with raspberry salsa
Kinmedai tiradito with dashi jelly
Sesame tofu & uni with caviar
Paired with: Nobu ͛’The Sake’ Jyunmai Daiginjo
Chirashi sushi rice
Madai,unagi, snowcrab, shrimp
Sakuraf-fu, tamago, gingko nut and beans
Paired with: Hokusetsu Jyunmai Shu Sado
SASHIMI SALAD WITH SPINACH DRY MISO
Kanpachi, kintoki dai
Paired with: Hokusetsu Yukino Hibiki
INANIWA WITH SHRIMP & SQUID WITH NORI SAUCE
With Nori sauce
Paired with: Nobu ‘The Premium Sake’’Daiginjo TK 40
KOBE WITH QUINOA TABBOULEH SALSA
Chickpea puree, zucchini flower & pickled purple carrot
Paired with: Nobu Special Reserve 28
CLEAR SOUP WITH CLAM
With fish paste & kinome
YUZU CREAM BRULEE & MOCHI
Paired with: Umeshu, Plum Wine
This menu is priced at RM798 per person and is available only on April 21 and 22, 2017.
For reservations, call +603 2164 5084 or Whatsapp +6019 389 5085. Find out more about Nobu Kuala Lumpur here.
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