It’s genuinely hard to find fine eating that’s unique and new; Kuala Lumpur being the backward confluence that it is. But every now and then something interesting pops up. Japanese-Peruvian restaurant Nobu, has designed a special seven course menu paired with six of their premium Sake selections (Nobu ‘The Sake’ Jyunmai Daiginjio, Hokusetsu Yukino Hibiki, Nobu ‘The Premium Sake’ Daiginjio TK 40, Nobu Special Reserve 48, and Umeshu Plum Wine).

The specially crafted menu opens with a Zensai platter that includes Kuammoto oyster with raspberry salsa, sesame tofu and uni with caviar, and kinmedai tiradito with dashi jelly, paired with Nobu ‘The Sake’ Jyunmai Daiginjio, a fragrant, medium-bodied sake.

Prepared by executive chef Philip Leong, other standout flavours include the Hokusetsu Yukino Hibiki sake, literally translated as ‘Symphony of Snow’, paired with sashimi salad with spinach dry miso. This particular fermentation has been described as delicate and clean, with aromas of white pepper and a hint of lemon on the palate.

There’s also succulent Kobe beef with quinoa tabbouleh salsa paired with Nobu Special Reserve 48, a full bodied sake with yuzu juice. Rounding off your dinner is the yuzu crème brulee and mochi, served with sweet and rich ‘Umeshu’ Plum Wine.

Priced at RM798, this paired course is only available from 21st to 22nd April 2017.  

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