Sensational Paired Omakase at Nobu KL

On offer now through March 31 only, Nobu Kuala Lumpur is pairing a creative and impressive Omakase menu with a range of excellent wines and sakes!

Bringing together some of the most lauded elements of Japan and France, the menu features seven courses complemented by a procession of Champagne, French wine, sake, and more. Much like its name would suggest, each of the seven courses on the Sake & Wine Pairing Omakase is coupled with Nobu Kuala Lumpur’s finest selections of sake or wine, and each course is carefully paired by Executive Chef Philip Leong and the Nobu kitchen team to uncover different notes and flavours that can’t be experienced anywhere else. We were pleased to sample the menu recently and found the pairings to be remarkably on-point.

The sake in particular was a lovely treat, tempting even a few who normally don’t enjoy sake. According to Chef Philip, “We paired the Hokusetsu Nobu Daiginjo TK40 with sushi because it’s a creamy sake that complements the texture and taste of the selection.” We couldn’t agree more, though we might have preferred the sake served in a more traditional Japanese style, rather than a wine glass. A small quibble, to be sure, as the food and drink worked masterfully together.

Sushi Selection served with Hokusetsu Nobu Daiginjo TK40 Premium Sake

As for the overall Omakase menu, it journey begins with succulent cuts of Sashimi ‘Moriawase’ that consists of Toro Daikon, Kampachi Jalapeno and Scallop Foie Gras paired with G.H. Mumm Grand Cordon Brut Champagne. This is followed by the sushi course, featuring 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’.

Aburi Salmon with Kohlrabi Salad with Rene Mure Riesling Signature

The menu only gets better with the other beautifully presented dishes served; we absolutely loved the Aburi Salmon with Kohlrabi Salad, which was paired with Rene Mure Riesling Signature from Alsace, France. This wine got top marks from everyone, with quite a few naming it as their favourite of the evening. The next course was a lovely Alaskan King Crab, complemented by Ginger Salsa and paired with Joseph Drouhin St. Veran, a relaxed yet assertive Burgundy white. The finest cut of Umami Wagyu featured next, and it was beyond delicious. The insanely tender beef was nicely paired with a glass of Alamos Seleccion Malbec, from the famed Mendoza region of Argentina; the only non-French wine of the evening (save for a Japanese plum “wine”). Following the Wagyu dish was a Tomato Kombu Consume macerated in vinegar and served with somen. Dessert comprised a decadent Espresso Chocolate Mousse, complemented by a sweet Hokusetsu Umeshu Plum Wine.

Umami Wagyu paired with Alamos Seleccion Malbec

You’ll never go wrong with an Omakase menu at Nobu, we feel. When they roll out a special one like this, so nicely paired with a whole array of well-chosen wines and sakes, it’s even more of a sure thing.