We tried Nobu KL's new 7-course Festive Omakase

©Nobu Kuala lumpur

The evening's first embrace comes in the form of fresh Japanese oysters, kissed by jalapeño dressing and crowned with Maui onion salsa. Each pristine oyster carries the whispers of distant seas, its briny essence dancing with the gentle heat of jalapeño, while the sweet crunch of Maui onions creates moments of pure joy. It's the kind of dish that makes time stand still—if only for a moment.

The 2nd course - the Kinmedai Calamansi Honey

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Then arrives the Kinmedai Calamansi Honey, a dish that speaks of both tradition and innovation. The golden eye snapper, treated with reverence, shimmers under the soft lighting. Its natural butteriness finds an unexpected soulmate in the bright calamansi honey dressing, while shaved bottarga adds whispers of the sea. Nobu's signature dry miso provides an umami embrace that lingers like a fond memory.

The 3rd course - Nobu Style Sushi

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The sushi course that follows is nothing short of poetry. Set upon a minimalist rectangular stage of pristine white, each piece is a haiku of flavor—a story told in three perfect bites. The magnificent otoro, cut from the fattiest part of bluefin tuna, rests like a ruby in twilight, its marbling so fine it dissolves on the tongue like winter snow touching warm earth. The kanpachi follows, its pearlescent flesh singing clean, crisp notes of the ocean, topped with a whisper of fresh herbs that amplifies its natural sweetness.

The mongo ika, pristine white and delicately scored, offers a playful textural dance—simultaneously tender and firm, each bite a testament to the chef's knife skills. Finally, the botan ebi, sweet spot prawns treated with reverent simplicity, delivers rich promises of maritime treasures, their natural sweetness enhanced by the perfect body temperature rice beneath. Each piece is adorned with precision—a touch of caviar here, a whisper of chive there, gold leaf catching the light like stars on a winter evening.

The 4th course - Langoustine Sobagaki

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As warm dishes begin their procession, the Langoustine Sobagaki arrives in a theatrical display that captures both the eye and heart. The langoustine, impeccably sourced and cooked to that precise moment of perfection, presents itself like a jewel of the sea—sweet, succulent, and carrying the pristine essence of the deep. It rests gracefully on a pillow of sobagaki, that silken buckwheat dough that seems to capture the very soul of Japanese comfort food in its smooth, velvety embrace.

But it's in the details where this dish truly sings. Premium caviar crowns the creation, each pearl a tiny explosion of briny luxury that melts on the tongue like ocean mist. The accompanying nori shitake senbei provides more than mere texture—it's an architectural element that adds height and drama, its crisp surface shattering with a satisfying crackle to reveal deep umami notes that echo through each bite. As the server pours the final sauce, creating elegant droplets that dance across the pristine white plate, we witness comfort food elevated to an art form—a dish that somehow manages to feel both nostalgic and entirely new at once.

The 5th course - Wagyu Figs Terayaki

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But it's the Wagyu Figs Teriyaki that transcends mere gastronomy to become something almost spiritual—a dish that could move even the most seasoned food critic to tears. The A5 wagyu, a canvas of pristine marbling that resembles fine Japanese artwork, is treated with an almost reverential respect in the kitchen. Each slice is seared to that precise, magical moment where the intricate webbing of fat begins to render, creating a buttery tenderness that simply defies description. The meat dissolves on the tongue like snow in sunshine, releasing waves of rich, complex flavors that seem to evolve with each passing second.

The brilliance doesn't stop there. The fig-infused teriyaki reduction is a stroke of genius—its deep, honeyed sweetness and subtle figgy notes creating a sauce that doesn't just complement the wagyu, but elevates it to heavenly heights. There's a warmth here that speaks of winter gatherings and festive celebrations, yet remains firmly rooted in Nobu's contemporary Japanese philosophy. Beneath this masterpiece, the burnt cauliflower purée provides an earthy foundation, its subtle char and creamy texture offering a grounding counterpoint to the meat's richness. This thoughtful balance of luxury and restraint, of power and delicacy, of tradition and innovation, creates moments that remind us why we fall in love with food in the first place. Each bite is not just sustenance—it's a celebration of culinary artistry at its finest.

The 6th course - soymilk ozoni

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The gentle soymilk ozoni arrives as a masterful interlude—a dish that pays homage to Japanese tradition while soothing the palate. The delicate broth, enriched with pure soymilk, cradles tender pieces of daikon that surrender at the touch of a spoon. The crowning glory is the mochi, those pillowy soft rice cakes that seem to capture the very essence of comfort in their chewy embrace. This thoughtful pause in our gastronomic journey allows a moment of zen-like contemplation, preparing us for what would be an unforgettable finale.

The 7th course - Cherry White

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And what a finale it is. The Cherry White dessert makes its dramatic entrance beneath a cloche swirling with aromatic smoke—a presentation that draws audible gasps from nearby diners. As the smoke dissipates like morning mist, it reveals a dessert that could have been plucked from a winter fairy tale. The cherry compote, made from perfectly tart cherries, glistens like rubies against the cloud-like white chocolate mousse. Each spoonful is a study in contrast—the bright, vibrant acidity of the cherries dancing with the velvet-smooth richness of the white chocolate. It's not merely a dessert; it's the culinary equivalent of a standing ovation, a sweet symphony that brings this magnificent meal to a close with both drama and grace.

©Nobu Kuala lumpur

At RM750++ per person, this Festive Omakase isn't just a meal—it's an investment in memories that will linger long after the last bite. Chef Philip Leong and his team have created something truly magical, a menu that doesn't just celebrate the season but elevates it to new heights of culinary artistry.

Available only from December 20th to 30th, this is more than a recommendation—it's an urgent invitation to experience something extraordinary. In a world where true luxury is becoming increasingly rare, Nobu KL's Festive Omakase reminds us why some experiences are worth every penny and every moment.

For an unforgettable end to your year, make your reservations at 03-2380 0028 or WhatsApp 019 389 5085. Some memories are too precious to miss.

Nobu Kuala Lumpur

Located in: Shoppes at Four Seasons Place

Address: L4A-05, Level 4A, Shoppes at Four Seasons Place, 145, Jln Ampang, Kuala Lumpur, 50450 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur

Phone: 03-2380 0028

Reserve a table here