Restau­rant Re­views

BEST FOR CON­TEM­PO­RARY JA­PANESE

Expatriate Lifestyle - - Contents - By CARAMELLA SCARPA

There are some restau­rants that are able to ride on the rep­u­ta­tion of the chef or owner alone and Nobu is one of them. A global culi­nary phe­nom­e­non, Nobuyuki Mat­suhisa, ex­ec­u­tive chef and owner, be­gan his il­lus­tri­ous ca­reer as an ap­pren­tice in a re­spected sushi bar in Tokyo. Want­ing to see the world, he opened a sushi bar in Peru where he adapted his style to suit lo­cal pro­duce and this is when his sig­na­ture Nobu style was honed.

Fast for­ward to the present and there are now 32 Nobu restau­rants in 28 cities around the world, of which Kuala Lumpur is one. Lo­cated within the third Petronas tower, din­ers have amaz­ing views of the city which al­ready sets the mood for what’s to come.

Din­ing here is an all-en­com­pass­ing ex­pe­ri­ence of at­ten­tive ser­vice, am­bi­ence and most im­por­tantly, the knowl­edge that ev­ery dish has been cre­ated with pas­sion; also to of­fer a dif­fer­ent view of Ja­panese cui­sine. It’s in­ter­est­ing to note that Nobu is still very much in­volved in the busi­ness, en­sur­ing that stan­dards are al­ways met.

Nobu restau­rants have a se­lec­tion of amaz­ing sig­na­ture dishes like the awe­some black cod with miso, which are timeless and taste the same whether you’re in New York or here. Com­ing here for lunch was a real treat. There’s a choice of the prix fixe menu, which is a set meal com­pris­ing sev­eral cour­ses at a fixed price; lunch sets or a la car te items.

For the prix fixe, we had Yel­low Tail with Jalapeño (ini­tially cre­ated by Nobu for his staff when he had left­over yel­low tail and the only spice avail­able was jalapeño) and the Salmon New Style Sashimi – finel y sliced salmon that has been del­i­cately seared and lit­er­ally melts in your mouth. For some­one whose usual Ja­panese meal in­volves yak­i­tori and tuna sashimi, this was quite the eye-(and palate) opener.

Choices for mains in the prix fixe menu in­clude the Grilled Chicken Truf­fle Teriyaki and Mixed Tem­pura Udon, but we had the Ten­der­loin Wasabi Pep­per Sauce, which again was quite the rev­e­la­tion. This is the kind of dish that would even tempt a veg­e­tar­ian! Best eaten medi­um­rare, the meat is ten­der and plays off the wasabi well.

Then comes dessert and the choices are suc­cinct but cov­ers ev­ery­one’s sweet tastes. In­dulging in the Sata-andagi (fried dough­nut ball with choco­late and a divine home­made pan­dan ice-cream) was a wor­thy end to the meal.

Reser­va­tions are rec­om­mended and do note that chil­dren be­low the age of 12 are not al­lowed to en­ter the build­ing ex­cept on week­ends and pub­lic holidays as per build­ing poli­cies. Level 56, Me­nara 3 Petronas, KLCC Tel: 03-2164 5084

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