We Experienced Festive Dining Luxury With Nobu KL’s Limited-Time Festive Omakase

Available from December 20 to December 30, this limited-time menu encapsulates the season's essence, offering a vibrant and harmonious blend of flavours. Here’s what you can look forward to from Nobu KL’s Festive Omakase:

Cold dishes

The 7-course omakase experience begins with the Japanese Fresh Oysters course, which is paired with a jalapeño dressing and a Maui onion salsa. Both versions were super fresh and creative; however, we preferred the oysters with the Maui onion salsa, which gave them a burst of freshness.

The next dish of the experience is the Kinmedai Calamansi Honey course. This delicately balanced starter shines with the star ingredient, kinmedai (golden eye snapper), a prized Japanese fish known for its rich, buttery flavour and tender flesh is paired with a vibrant citrusy calamansi honey dressing that cuts through the fish’s natural oiliness.

Bottarga – cured fish roe – is then delicately shaved over the kinmedai, before being elevated with a touch of Nobu’s signature dry miso, bringing together a true symphony of flavours in each bite.

We personally loved this dish as the buttery and rich kinmedai pairs perfectly with the citrusy calamansi honey dressing.

The third and final course of the cold section of the omakase was Nobu-styled sushi which consisted of four beautiful pieces of sushi, including Toro, Kanpachi, Mongo Ika and Botan Ebi.

Although we loved each of the four pieces, which all had distinctive flavours, our favourite was the Mongo Ika piece, which offered such a unique bite and flavour.

Hot dishes

The first hot dish was the Langoustine Sobagaki, which combines luxury with earthy depth. It is infused with a warm bed of sobagaki, a smooth Japanese buckwheat dough, creating a delicate richness. A dollop of caviar adds a refined saltiness, while the crispy nori shitake senbei provides a satisfying crunch, adding layers of umami that enhance the langoustine’s oceanic essence.

For the bold centrepiece, the Wagyu Figs Teriyaki is a gastronomical experience to behold. Succulent A5 wagyu is seared to perfection before being paired with a divine teriyaki reduction infused with figs, creating a balance of caramelised richness and fruity undertones.

A burnt cauliflower purée grounds the dish with smoky, earthy notes, offering a textural contrast to the tender wagyu and accentuating its warmth and decadence. We thought that the pairing of the burnt cauliflower purée with the fig teriyaki reduction was an amazing combination of two very different tastes and mouthfeels.

The final hot course of the night was the Soymilk Ozoni, inspired by the signature Japanese soup containing mochi rice cakes, a dish strongly associated with the Japanese New Year. Nobu’s version comes as a big blob of mochi in a warm and herbal soymilk soup paired with daikon and carrots.

Dessert

To end the meal, Nobu’s Cherry White is an indulgent dessert that makes a dramatic entrance with a cloche that releases a swirl of smoke.

The cherry compote brings a bold tartness, while a silky white chocolate mousse adds creamy sweetness, leaving a lingering treat to the palate upon the conclusion of the culinary experience. Although we were pretty stuffed at this point, we’re glad that we managed to make room the Cherry White as this was one of the best desserts we’ve ever had at Nobu.

You can find the full menu below:

Meawhile, in an effort to support the local community, Nobu KL will also be conducting an initiative with Yayasan Chow Kit, where an exclusive Sushi Workshop and Green Tea Making activity will be carried out in December. To top it off, throughout December, 100% of proceeds from Nobu KL’s Green Tea sales will be donated to Yayasan Chow Kit, extending the warmth of the end-year festivities to those in need.

The Nobu KL Festive Omakase costs RM750++ per pax. All prices are quoted in MYR (Malaysian Ringgit) and are subject to a 10% Service Charge and 6% SST.