We’ve always stood by this notion when it comes to our meals – to live well is to eat well. Which is why when Nobu KL asked us over to sample their new Osusume and special dessert menu, we made out way over for one of the best lunches we’ve had in awhile.
Nobu KL‘s Osusume Menu launched on July 15 and features highly recommended Hot & Cold dishes doled out by utilising only the finest local and imported ingredients while staying true to its Japanese-Peruvian cuisine aesthetics.
First up was the Kombu Tacos with Beef Dry Miso and Salmon Egg (RM80). This dish comes in 4 pieces and features a sheet of Kombu seaweed that serves as a taco shell with a filling that proved to have a tantalising flavour profile that wakes your tastebuds and slowly settles into its rich umami from the seaweed – perfect as an appetizer or sharing starter.
If sashimis or tatakis are your thing, you’ve got to order the Salmon Tataki with Black sesame Dressing & Jalapeno Jelly (RM220). This dish was indulgent in its own right – the Salmon Tataki was fresh and sweet just on its own but is taken to a whole other level when introduced with a tinge of spiciness from the jalapeno jelly, the pasty flavour of the black sesame dressing and the richness of the caviar.
We also tried the Foie Gras and Scallop Banana Chips with Mustard Miso (RM95). The foie and scallops were impeccable pan seared while the banana chips gives you a little texture play. The mustard miso seals everything together and elevates the taste profile that leaves you craving for more.
From the hot menu, we absolutely loved the Grilled Freshwater Prawn with Anticucho Hazelnut Sauce (RM150). Known to be a best-selling dish at Nobu KL, the freshwater prawn is sourced locally and you can taste the distinct freshness of the seafood with every bite. The anticucho hazelnut sauce had a tinge of sweetness that complimented the prawns beautifully as well.
Of course, no great meal is complete without dessert. New at Nobu is the Special Dessert Menu for August, and it’s sure to satisfy your sweet tooth cravings. We tried the Tamago Chocolate With Miso Chocolate Mousse and Mango Yolk (RM50) – kind of like a luxurious Easter egg basket. We loved how the silky mango yolk complemented the smooth chocolate mousse.
If you’re into cakes, try out the Apricot Sour Cream Cake with Mango Yuzu Ice Cream (RM50) – the warm cake itself is dense and a great balance of sweet and sour. When paired with the mango Yuzu ice cream, you get a comforting combination of warm and cold.
Another interesting dish we had is the Tofu Bavarian with Chocolate Microwave Sponge & Milk Ice Cream with Crispy Rice, Black Goma & Pine Nuts (RM45) – Nobu’s unique and healthier (ish) take on the bavarian cream. We loved how smooth they made the tofu bavarian and how well it went with the milk ice cream – the stuff of our childhood.
Want more? Head on over to Nobu Kuala Lumpur for a bite from the scrumptious Osusume menu and remember to seal that meal with their sweeter offerings from the special menu, available exclusively this August.
