Recent posts

Nobu @ Kuala Lumpur

12:00 PM , , , 0 Comments

DSC_0251

We flew into KL just for Nobu. You read that right and that has to be one of the most ridiculous things I have ever done, all thanks to a girlfriend who did just the same and spread the evil sin around. One and a half months in advance, I tried to be kiasu and book a table with a window seat.

Replies were prompt and I was rejected on the basis that reservations only opened one month in advance. So yes, I had to try again. All these just made me appreciate Lung King Heen a whole universe more - they actually bothered with a six month advance notice for a table. Maybe that is what also contributed to the Michelin Starred dining experience, except Nobu better be bloody darn worth both the trouble and the fuss.

Nobu was not difficult to find, hail a cab or take the LRT to KLCC for a minimum 10 minute walk - it is just outside KLCC, next to Mandarin Oriental.

Two lifts and a warm welcome by their service crew before we made it to the "best seats in Nobu", the lady behind the counter chirped. We were assigned a server for the night - which turned out to only appear to explain the menu and fill in the moments where we were left unattended, not forgetting she was also serving 5-6 other tables in the same section of Nobu.

DSC_0250

Sushi counter seats, anyone?

DSC_0215

The bar counter where tipple dreams come alive.

DSC_0212

The view before sundown of KL city.

DSC_0223

I love a pastel hued sky.

DSC_0220

Twin towers upclose and personal.

DSC_0205

I get why my seat is considered best in the restaurant.

DSC_0207

The Nobu experience awaits.

DSC_0210

DSC_0218

Salmon Tartare

Minced sashimi served in a shoyu laced with wasabi and topped with caviar - sublime despite defying sashimi etiquette of having shoyu served separately.


The additional touch of olive as a palette cleanser was equally refreshing, laced with a certain sweetness that made me love olives.

DSC_0221
 
Sushi Platter
Otoro, Crispy Rice with Spicy Tuna

Sushi can hardly be bad if the fish is fresh, no hat tricks here and I loved Otoro best for that mouth popping moment of overflowing fats. Finding a random scale in my sushi was a highlight - for one, I would have expected more attention paid to descaling the fish. And for two, any self respecting Japanese restaurant would have frowned heavily on this mishap, and no apologies, no explanation was made by their kitchen though feedback was given.

The normalcy started here and continued for the next few dishes unfortunately. Almost like a stoke of bad luck.

DSC_0226


Seared Salmon Salad

Nothing extraordinary beyond seared salmon on a bed of greens.

DSC_0234

Tenderloin with Asparagus and Mushrooms

Flambed with sake, it was most theatrical arriving in a hot plate and my beef was served sizzling. Lacking in flavour, this was mostly bland and boring.

DSC_0228

Black Cod with Miso

DSC_0230

At least things picked up with their signature black cod served. The hubba's portion was burnt which is another huge kitchen mistake that can be rectified and once again they chose not to.

Mine thankfully was done well, crispy skin and that delicious fatty flesh.

DSC_0236

Soup Soba

DSC_0238

Enoki mushrooms and soba was a bowl of merriment.

DSC_0241

Chocolate Lava Cake and Matcha Icecream

DSC_0243

I would have expected warabi or a Japanese infused dessert instead of a molten lava cake for an omakase ending. It was somewhat underwhelming and disappointing.

Nobu Signature Omakase (RM 380) turned out to be a 7 course dinner with some idea of what Nobu could be great for and also showcases what they are lacking in. I would recommend just going for their classics but do not expect an authentic omakase experience here.


Nobu
Level 56 Menara 3 Petronas Persiaran

A foodie born to eat, shop and travel. Forced to work.

0 burps: