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Osusume Menu@ Nobu, Menara KLCC, Tower 3

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If you are not sure what to order every time you walk into a restaurant(which happens to me most of the time), it's always a good idea to just go with the Omakase & Osusume menu. 
Omakase & Osusume have more or less the same meaning. Omakase = Up to you ; Osusume = Recommended.

When I first stepped foot in Nobu, I take a look around and I'm impressed with how the restaurant is designed. Nobly situated on the 56th floor in Menara KLCC, there's a big round table for communal dining, tables on the side where you get to enjoy a bird's eye view of the city and private rooms that can fit 8-10 people. There's something for everyone, and not just in term of seating and ambiance. 



Nobu Shochu Dragon 47
Nobu Shochu, Elderflower Cordial, Dragon Fruit

We started off our lunch with some fancy cocktails. 

Lychee Passion 28
Passion Fruit, Pineapple Puree, Lychee juice



For Gin Sake 49
Nobu's cocktails was specially crafted by their in-house mixologist. 
If you're a indecisive person like me, speak to the team about your preference, whether you like cognac, gin, tequila or whisky & let them recommend what suits best to your tastebuds. 



Seafood Ceviche with Dragon Fruit. RM80

Chunks of sashimi couched in rich coconut cream that was slightly sweetened and chunks of fruit bits in it. 
 A ceviche salad that's very different from the typical, lightly seasoned ones as Nobu's Ceviche will for sure please epicure who has a stronger tastebuds. 


Konbu Tacos with Beef Dry Miso and Salmon Egg. RM80

One of the most beautiful and delicate tacos I've ever seen.  Very light to the palate. I love the crunch from the deep fried kombu, coarsely diced meat, miso that renders a distinctive umami flavours and the pleasant,bbriny explosion from the salmon egg. 


What a sight to behold.


Foie Gras and Scallop Banana Chips with Mustard Miso. RM95

It's very uncommon to see banana being used as an ingredients in a fine dining restaurant.
Nobu is able to up the game by using basic ingredients and turn it into a delicate fine dining dish. 



On top of the banana chips were several good sized portions of foie gras and scallops. The perfectly pan seared scallop and the decadence of the foie gras intercepts with mouthfuls of crunchy chips, yielding a pleasant contrasty texture & flavours to the dish. 


Half Lobster with Quinoa Tosazu Butter. RM180

What arrived next on the table was the Lobster & Quinoa Tosazu Butter. Lobster flesh was amazing and practically bouncy, and the best part, if I must say, lies at the bottom the bowl.
The sauce was just superb- Minimally seasoned but had a wonderful depth of flavours. I secretly wished for some bread to mop up the all the lobster essence. 

Chilean Seabass Beetroot Miso. RM165

The cod was simply perfections; divinely seasoned and so flaky. It also has the kind of 
melt-in-your mouth texture that you should be looking for in a fatty fish, coated with sweet beetroot puree and miso... The flavour went from sweet to umami and buttery. Immensely delectable.


Another highlight of the day was this masterpiece of Wagyu Hobayaki drizzled with Anticucho Den Miso.(80g for RM260). This dish was a hit with the table, I could easily polish it off in one sitting.
 Waygu was extremely tender, and the miso was definitely noticeable, letting off a strong earthy flavour. I can't help but kept shoving these glorious morsel into my mouth and it was such a wonderful experience to just let it glide down the throat and savour the aroma that lingers afterward. 








For dessert, we had the White Chocolate mousse with apple compote, edamame and lemon sauce & Tofu bavarian with Microwaved Chocolate Sponge, with milk ice cream, crispy rice, black gome & pine nuts. 


There’s a lot of fun to be had with the menu at Nobu, it’s almost as though the chefs are playing with basic & premium ingredients, twisting them around and presenting them in ways to surprise and delight. Although the menu is on the upper end of the pricing in town, I’m glad I was able to sample a few of their signature dishes with Jenn, a veteran in the food blogging industry, do check out her post on Nobu's Osusume Menu here.

It’s easy to see how Nobu is still flooded with walk-ins customers every since they're open. I can’t wait to see what they come up with next!


The new Osusume menu starts at RM80 onwards and is available for dinner only.


The new dessert menu starts at RM45 onwards and is available from 4 August 2017 to 2 September 2017. 




NOBU KUALA LUMPUR
Menara 3 Petronas
Level 56 KLCC 50088 Kuala Lumpur
Phone: +60 3 2164 5084
Fax: + 60 2164 5085
Reservation: nobuklreservations@noburestaurants.com


Business Hours:
Mondays to Fridays         Lunch - 12noon to 2pm daily
Mondays to Sundays       Dinner - 6pm to 10.30pm daily
Saturdays & Sundays      High Tea - 2.30pm to 5pm



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