Get ready to elevate your taste buds at one of the KL city’s most premium Japanese fine-dining restaurant that’s located at the 56th floor of KLCC, Nobu Kuala Lumpur – as in this month, this renowned restaurant is offering a special Omakase menu blends Japanese and French cultures together in the form of sake and wine.
During a food tasting session last week, we were given the opportunity to taste the Sake & Wine Pairing Omakase at Nobu Kuala Lumpur’s sky dining restaurant. The Omakase menu features a special curated 7-course Japanese-Peruvian delights, where each course is carefully paired with the finest selections of sake or wine, by its Executive Chef Philip Leong and the kitchen team to uncover different notes and flavours that can’t be experienced anywhere else.
This unique culinary journey began with succulent cuts of Sashimi ‘Moriawase’ that consists of Toro Daikon, Kampachi Jalapeno and Scallop Foie Gras paired with Mumm Grand Cordon Brut, Champagne. It was an indulgent sashimi dish to kick-off the menu, accompanying with the lively and refreshing champagne that morph into a long, lingering finish.
The menu was followed by a selection of rich and decadent Chu Toro, Tai, Uni and an Ika Sushi Cup paired with creamy, delicate and perfectly balanced sake, Hokusetsu Nobu Daiginjo TK40 ‘The Premium Sake’ that complements the texture and taste of the selection.
In the 3rd course we were served Aburi Salmon with Kohlrabi Salad paired with Rene Mure Riesling Signature, an excellent wine with zesty notes that make for a unique pairing of the delectable dish.
My most favourite dish was Alaskan King Crab Ginger Salsa, the 4th course dish that surprised my tongue with a rich and distinctive flavour after pairing with the fresh and pleasant Joseph Drouhin St. Veran.
One of the highlights of the menu was definitely the finest cut of Umami Wagyu paired with Alamos Seleccion, Malbec that has intense aromas of violet and dark berry. It was so satisfactory to chew the tender and flavourful Umami Wagyu and let its flavour lingered at the back of my tongue for a while before wash it down with a sip of the red wine.
The flavourful meat dish was followed by a chilled and refreshing Tomato Kombu Consume which was macerated in vinegar and served with somen, delivered a perfect balanced to the taste buds.
The menu was completed with a dessert, Espresso Chocolate Mousse complemented by Hokusetsu Umeshu, Plum Wine that has a blend of sweet and sour taste.
The Sake & Wine Pairing Omakase is available at RM758++ per pax, from March 1 to 31, 2020. For inquiries or reservations, please call 03-2164 5084 or WhatsApp 019-389 5085.