BEST FOR CONTEMPORARY JAPANESE
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