Nobu’s Corporate Chef Hervé Courtot has a reputable culinary career worldwide and is best known for his skills in fusing cutting-edge Japanese flavours with cuisines of many, different cultures. For a limited time only at the end of this month, he will be plating his creations at Nobu Kuala Lumpur with an exclusive menu, entitled The Osusume 2024.
Originally from Franche Comté, Chef Courtot rose to fame during the opening of Nobu Dubai within the renowned Atlantis, The Palm resort in Dubai. He was originally trained in Classical French cuisine and worked with world-class French chefs such as Pierre Gagnaire and Alain Ducasse. More than two decades ago, Chef Courtot met Chef Nobu Matsuhisa during a job interview for the opening of Nobu Paris, and the rest is history.
Chef Courtot is now the Corporate Chef for Nobu Hospitality, where he oversees the culinary operations at Nobu Hotel Barcelona, Riyadh, Marbella, Ibiza, Warsaw and London as well as Nobu Restaurants in Monte Carlo, Moscow, Milan, Budapest, Istanbul, Cape Town, Doha, Dubai and Kuala Lumpur.
The menu for the Omakase 2024 opens with five cold starters. Depending on your preference, you can opt for the Toro And Caviar Yuba, Salmon New Style Tacos, Salmon Nashi Pear Dry Miso, Chargrilled Romaine Lettuce or Yuba New Style. If you like your cold starters to be slightly spicy, then the Toro And Caviar Yuba—toro with creamy, spicy caviar—will be perfect to wake your tastebuds up.
For the mains, labelled under ‘Hot’, you can choose between the Crispy Tofu With Spicy Salmon, King Crab Tempura, Steamed Chilean Sea Bass Dry Miso With Caviar, Wagyu Yuzu Truffle, and Rolled Wagyu Sukiyaki.
The dinner ends with freshly made, scrumptious desserts like Tofu Mochido—a tofu mochi ball with Kuromitso, caramel sauce, and soya ice cream. Alternatively, there is also the White Sesame Parfait that comes with cinnamon ice cream, a special flavour not found in any dessert shops in Klang Valley just yet. Otherwise, try the Yuzu Tofu Baba, a tofu foam with chargrilled pineapple and vanilla milk ice cream, or the Truffle “Mushroom” served with lime shiso jelly.
For the Osusume 2024 menu, Chef Courtot is keeping it short but sweet for guests to savour only the best flavours Nobu Kuala Lumpur has to offer. It’s only available from 25 to 29 September 2024, so book your spot online for a night to remember.
