Nobu Kuala Lumpur has long held a distinguished place in the region’s gastronomic scene. Opened in 2015 at Menara 3 Petronas, it was the first Nobu in Southeast Asia, introducing diners to Chef Nobu Matsuhisa’s signature Japanese-Peruvian fusion.
Its 2021 relocation to the Shoppes at Four Seasons Place elevated the experience further, offering an interior that is both sleek and inviting, complemented by breathtaking panoramic views of the city. Celebrating over a decade of culinary excellence in its new home, Nobu KL continues to draw enthusiasts of luxury dining who seek both innovation and elegance on the plate.
A Seasonal Celebration
Hot and cold delights at Nobu KL. Each dish is a celebration of seasonal flavours and refined technique.
That ethos shines through in the restaurant’s latest seasonal offering. This April, Nobu KL presents the Hanami Bento Box, a menu inspired by Japan’s cherished cherry blossom tradition. The tasting journey begins with a trio of cold starters: Seared Tuna with Seaweed Salad, Whitefish Tiradito, and Saba Zushi.
Whitefish Tiradito — delicate sashimi with a zesty Peruvian twist.
Each bite delivers a harmonious balance of textures and flavours, with the Whitefish Tiradito standing out for its subtle, yet welcome, spicy kick. The thinly sliced fish melts on the palate, while the bright yuzu and fragrant cilantro lift the dish, and the hint of rocoto chili leaves a gentle warmth that lingers, making it a refreshing and memorable start to the Hanami Bento Box experience. Together with the other starters, it sets the tone for a meal that celebrates seasonality and Nobu’s contemporary style.
Sakura Ebi Edamame Kakiage.
Hot selections elevate the experience further, featuring Sakura Ebi Edamame Kakiage, Monaka Wagyu Tartare with Truffle Aioli, Grilled Grouper with Yuzu Olive Dry Kanzuri, and Hotaru Ika New Style. These dishes showcase premium ingredients executed with meticulous Japanese technique, exemplifying Nobu’s signature fusion philosophy.
Grilled Grouper with Yuzu Olive Dry Kanzuri — delicate fish, vibrant citrus, and a subtle umami kick.
The Sakura Ebi Edamame Kakiage, for instance, reimagines the humble prawn fritter. Fresh Ebi, lightly battered with chopped Edamame, initially goes unnoticed, but gradually reveals a delicate nutty, beany undertone that elevates the dish with subtle sophistication.
The Grilled Grouper with Yuzu Olive Dry Kanzuri is another standout hot dish in the Sakura-themed menu with delicate, firm-fleshed grouper is grilled to perfection, accented with fragrant yuzu olive oil and a touch of concentrated dry Kanzuri, a fermented chili paste that adds nuanced umami and gentle heat.
Spring: The Forefront Of Flavour
Spring in every bite — Nobu KL’s Sakura Leaf Mochi, Chimaki Azuki, and Sakura Cheesecake offer delicate sweetness and seasonal charm.
The seasonal story concludes with a delicate trio of desserts — Sakura Leaf Mochi, Chimaki Azuki, and a refined Sakura Cheesecake. Each offering combines subtle sweetness with visual finesse, capturing the ephemeral charm of spring. The Sakura Leaf encasing the Mochi is particularly captivating, infusing the confection with a fragrant note that evokes the fleeting beauty of cherry blossom season.
A traditional Japanese delight: Nobu KL’s Chimaki Azuki features sweet glutinous rice served alongside an earthy and fragrant syrupy dip.
Priced at RM300++ per person, the Hanami Bento Box is currently available throughout April. More than a meal, the limited time offer is best described as a celebration of season, tradition, and craftsmanship.
From the first delicate bite to the last, Nobu Kuala Lumpur offers a dining experience that is simultaneously luxurious, memorable, and unmistakably Nobu, where Japanese precision meets Peruvian flair against the sweeping backdrop of the city skyline.
