26.04.2025

Nobu Kuala Lumpur redefines fine dining with a sustainable celebration of premium tuna

Nobu KL in conjunction of its 10 year anniversary, introduces the Maguro Osusume, an exclusive month-long special dedicated to the rich and multifaceted world of premium tuna.

Photo: Nobu Kuala Lumpur's finest at work curating a tuna masterpiece. 

Words: Aidil Harith, Dining Editor

 

This May, Nobu Kuala Lumpur (Nobu KL) is proud to unveil Maguro Osusume, an exclusive, month-long culinary offering that pays homage to the rich and intricate world of premium tuna.

Far more than a gastronomic showcase, this thoughtfully curated menu exemplifies the concept of conscious luxury - where each part of the tuna is respectfully utilised, meticulously prepared, and artfully presented through the distinctive Nobu perspective. Anchored in principles of sustainability, Maguro Osusume underscores Nobu KL’s steadfast commitment to purposeful fine dining, elevating every cut while actively reducing food waste.

Photo: O-Toro Yuzu Anticucho - Tuna Tasting

 

The Highlights

Diners can anticipate a harmonious interplay of bold yet refined flavours in each meticulously crafted dish. Among the highlights is the O-Toro Yuzu Anticucho—a delicately seared, buttery tuna belly enhanced by a citrus-forward, Peruvian-inspired yuzu anticucho sauce that imparts a subtle smokiness and tang. For a more robust palate, the Tuna Collar Sweet Spicy Soy delivers tender, grilled collar meat enveloped in a house-crafted glaze that strikes a perfect balance between heat and sweetness. Meanwhile, the Tuna Cheek Wasabi Salsa offers a vibrant and refreshing option, featuring succulent cheek cuts paired with a piquant wasabi salsa for a dish that is both layered and palate-cleansing.

In support of Nobu KL’s ongoing commitment to sustainability and mindful dining, a portion of the proceeds from the Maguro Osusume menu will be contributed to Food Bank Malaysia, an organisation dedicated to combating food waste and addressing food insecurity.

 

The Ambience

Nobu KL is available at the Shoppes at Four Seasons Place, which offers a seamless dining experience that combines Japanese minimalism with contemporary sophistication. The interior of Nobu presents an abstract Japanese water garden which invokes a rather a serene and immersive atmosphere. Nobu KL offers a fantastic panoramic views of the KLCC skyline and Symphony Lake as diners enjoy their Nobu's popular Japanese-Peruvian delicacy along with the city's vibrant energy.

 

Photo (from L to R): Tuna Tasting, Toro Taviar Tacos

 

The Tasting of Maguro Osusume

Tasting at Nobu KL is all about capturing the freshness, texture, and the rich in flavors that is highlighted via Nobu's minimalistic yet luxurious style. I was seated at a table with other food tasters who would lean in awe as the dish arrives - all eyes glued at the gem curated with such precision. The Maguro Osusume, which is defined as recommended meat from the belly, features a curated selection of both hot and cold Maguro, offering a range of textures and flavors.

The first offering were the cold Maguro consists of Tuna Tasting, O-Toro Yuzu Anticucho and Toro Caviar Tacos. The tunas were presented with refined elegance, bringing the authentic essence to the forefront. The tunas were silky and vibrant with a delicate resistance, then dissolves with every bite.

Next, I was invited to a full spectrum of main course sushi delights as follows:

1. Tuna Bone Marrow Wasabi Soy

The tuna bone marrow had a silky and buttery texture deeply infused in a pool of wasabi and umami depth of soy. A spectacular melt-in-your-mouth decadence.

2. Tuna Collar Sweet Spicy Soy

The dish was glazed with sweet-spicy soy which had a balancing rich, juicy flesh. This is a must-experience for any diners to experience tenderness like no other.

3. Tuna Cheek Wasabi Salsa

Delicately tender, the tuna cheek is elevated with a bright wasabi salsa — a vivid combination of freshness, heat, and acidity that cuts through the richness and awakens the palate with every bite.

 

4. Tuna Steak in Teriyaki Sauce.

Seared to perfection, the tuna steak is lacquered in a glossy teriyaki sauce which had a savory yet smoky flavor, enough to elevate the hearty, meaty texture of the fish without overshadowing its flavor.

Photo (from L to R): Tuna Bone Marrow Wasabi Soy, Tuna Cheek Wasabi Salsa, Tuna Steak in Teriyaki Sauce

 

Blue Fin Tuna Option

Further elevating the excitement, Nobu Kuala Lumpur will host its inaugural Live Bluefin Tuna Auction on Friday, 9 May at 6 PM. Guests will have a rare opportunity to bid on premium cuts of fresh Bluefin tuna, with the choice to have their selection prepared à la minute by the Nobu KL culinary team or to take it home for personal enjoyment. This exclusive, one-night-only event offers a unique, immersive glimpse into the craftsmanship and respect Nobu KL devotes to its ingredients, with a portion of the proceeds supporting the restaurant’s sustainable dining charity initiative.

Guests may register for this exclusive experience at https://www.sevenrooms.com/experiences/nobukualalumpur/tuna-show-6754360398331904

 

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