Black Gold Osusume: A Seasonal Culinary Encounter Like No Other At Nobu KL

This rare and unique gastronomical experience is unlike any other with a la carte selections of hot and cold dishes using premium ingredients that feature Malaysian-grown Oscieta caviar and sturgeon...
Scallop Yuzu Truffle with Caviar

Scallop Yuzu Truffle with Caviar

By Corina Tan

The iconic Nobu KL brings something truly unique to the table this July with a seasonal encounter called the Black Gold Osusume menu. Four culinary masters – Nobu Executive Corporate Chefs Hervé Courtot, Toshyiyuki Shiramizu and Nobu KL’s very own Head Chef Phillip Leong and Sushi Chef Masa Ouchi have worked together to present a special three-day Caviar Osusume menu that is not to be missed.

The Black Osusume menu showcases the black gold pleasure from tropical brand T’lur Caviar which has a longstanding relationship with Nobu KL since 2019.  This rare and unique gastronomical experience is unlike any other with a la carte selections of hot and cold dishes using premium ingredients that feature Malaysian-grown Oscieta caviar and sturgeon meat.

Caviar Hand Roll

Caviar Hand Roll

Hot dishes such as Umami Sturgeon Crispy Vegetable Aji Amarillo and the Yuzu Miso Marinated Sturgeon are prime examples of Nobu’s Japanese-Peruvian take on local sturgeon meat. Left over 2 nights to marinate in yuzu miso sauce, the sturgeon meat is cooked to perfection and packed with umami flavours.

Yuzu Miso Marinated Sturgeon

Yuzu Miso Marinated Sturgeon

Typically, sturgeon fish grow in cool environments and against odds, T’lur Caviar’s facility and ponds containing fresh mountain water were successful in cultivating sturgeon fish under Malaysia’s weather conditions. Unfertilised female fish eggs are harvested and quickly packed into tins to preserve its farm to table freshness, without added preservatives, chemicals or colouring.

Black Gold Osusume

Black Gold Osusume

“Whilst visiting the region, we thought it would be magnificent to curate a Nobu-signature style menu inspired by locally grown premium ingredients. The tropical caviar pairs perfectly with our Japanese-Peruvian concept and I hope guests will enjoy it as much as we had fun when crafting the menu,” said Corporate Executive Chef Hervé Courtot.

The Black Gold Osusume menu will only be available at Nobu KL for a limited time as follows:

6pm to 10:30pm on Wednesday, 27 July

11:45am to 2pm on Thursday, 28 July

6pm to 10:30pm on Friday, 29 July

Culinary offerings include:

Cold

  •  Wasabi Potato with Caviar – RM180++
  •  Sushi with Caviar and Quail Eggs – RM180++
  •  Caviar Hand Roll – RM200++
  •  Botan Ebi with Uni and Caviar New Style – RM200++
  •  Toro Tataki Black Goma Dressing with Caviar – RM250++

Hot

  •  Yuzu Miso Marinated Sturgeon – RM160++
  •  Umami Sturgeon Crispy Vegetables Aji Amarillo – RM160++
  •  Scallop Yuzu Truffle with Caviar – RM160++
  •  King Crab Dashi Cream and Caviar – RM250++
  •  Japanese Beef with Caviar – RM350++

Dessert

  •  Lychee Apple Pavlovas – RM50++
  •  Melon Kakigori – RM50++
  •  Green Tea Profiterole with White Chocolate Yuzu – RM50++

Guests are encouraged to make a reservation in advance to experience a treat at Nobu KL like never before. All prices are quoted in MYR and are subject to 10% Service Charge and 6% SST.

For enquiries and reservations, please call 03 – 2380 0028, Whatsapp 6019 289 5085 or email [email protected]

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