Ong Chin Huat indulges in pioneering new-style Japanese cuisine paired with exquisite Sake and Wine at Nobu Kuala Lumpur.
Renowned throughout the world for its culinary excellence and for its imaginative pairing of Japanese cuisine with Peruvian ingredients, Nobu Kuala Lumpur has recently launched a mouth-watering Sake and Wine Pairing Omakase for the month of March.
For those not in the know, Omakase in Japanese means a meal specially prepared by the chef which isn’t available on the menu.
This bespoke dining treat usually showcases seasonal ingredients and the chef’s adept ability to make something deliciously impromptu.
In Nobu Kuala Lumpur’s case, Executive Chef Philip Leong has come up with a seven-course dinner which combines not only the best of what Nobu has to offer but also a meal which is accompanied by flavourful sake and wine.
“At Nobu, we are all about bringing out the best flavours each dish has to offer. For instance, we paired the Hokusetsu Nobu Daiginjo TK40 with sushi because it’s a creamy sake that complements the texture and taste of the selection.
“The same goes with the final course, where we paired the dessert with Plum Wine because of its sweet and sour notes that would bring a refreshing taste. This pairing of Omakase is a unique journey that treats your palate to flavours you’ve never experienced before,” said Leong.
Starting with Sashimi Moriawase, a trio consisting of Toro Daikon, Kampachi Jalapeno, and Scallo[ Foie Gras, this appetizer was served with GH Mumm Grand Cordon Brut Champagne, which brought out the intricate texture and flavour of this dish.
A Sushi Selection followed with Chu Toro, Tai, Uni and Ika Sushi Cup appropriately served with the velvety Hokusetsu Nobu Daiginjo TK40 ‘The Premium Sake’. Aburi Salmon with Kohlrabi Salad was next, and this delectable dish was accompanied by Rene Mure Riesling Signature Alsace France ’17.
King Crab with Ginger Salsa was much anticipated, as Chef Leong mentioned in his welcoming speech. It certainly didn’t disappoint as it was succulent and crunchy, with the Ginger Salsa giving it a kick. Paired with Joseph Drouhin St. Veran Burgundy, this dish was heavenly, to say the least.
Umami Wagyu with Jerusalem Artichoke Purée paired with Alamos Seleccion Malbec Mendoza from Argentina brought the meal to the next level with the wagyu cooked to perfection (medium rare) and the marbling unleashing the natural flavours of the beef.
Tomato Konbu Consomméwith Macerated Cherry Tomato and Somen gave those who craved carbs their starch fix, and the finale was an Espresso Chocolate Mousse with Coffee Crumbles and Fresh berries served with Hokusetsu Umeshu Plum Wine, sweet but not overly so and a wonderful way to finish this indulgent feast.
Nobu Kuala Lumpur’s Sake & Wine Pairing Omakase is available until the 31st of March 2020.
For further information, please visit www.noburestaurants.com/kuala-lumpur.
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