the restaurant celebrates his arrival with a special sushi bar omakase menu
Filipino-born Chef Micheole “Chico” Anung Datur has 11 years of work experience in Japanese cuisine under his belt. He started his career with Nobu five years ago at Nobu Lanai, Hawaii. After a year, he was reassigned to Nobu Malibu to train under the tutelage of Head Sushi Chef Toshiyuki Shiramizu.
After four years of slicing and dicing in Malibu, the chef brings his sharpened knives to Nobu Kuala Lumpur. Chef Chico said, “When I started working for Nobu, that’s when I said to myself, ‘this will be my career.’ And that’s where my passion for sushi truly started.”
Nobu KL will be celebrating the arrival of the chef with a special Sushi Bar Omakase, a vintage Nobu-styled omakase heightened with touches of the chef’s ebullient flair. The culinary journey begins with Nobu-style sashimi, a variety of sushi, soup, main course and a tantalising dessert. The exclusive menu will showcase an impressive combination of premium ingredients such as sea urchin, scallop and kinmedai, which is also known as golden-eye snapper.
Freshly sliced and prepared in front of you, the 10-course Sushi Bar Omakase menu, priced at RM388+, is only available for dinner on Tuesdays and Wednesdays at Nobu KL’s exquisitely crafted sushi bar. Availability is limited to 11 guests per session.
