Nobu Kuala Lumpur is introducing a sake-pairing Omakase on April 21 and April 22, 2017. Executive chef Philip Leong has designed an special seven-course menu paired with six of the restaurant’s premium Sake selections, Nobu ‘The Sake’ Jyunmai Daiginjo, Hokusetsu Yukino Hibiki, Nobu ‘The Premium Sake’ Daiginjo TK 40, Nobu Special Reserve 28 and Umeshu, Plum Wine.

The specially crafted menu opens with a Zensai platter that includes Kumamoto oyster with raspberry salsa, sesame tofu and uni with caviar, and kinmedai tiradito with dashi jelly, paired with Nobu ‘The Sake’ Jyunmai Daiginjo, an extremely fragrant sake. The flavours of the Zensai platter are enriched by the medium-bodied Jyunmai Daiginjo, with an excellent persistence and a finale of spicy and floral notes.

The Hokusetsu Yukino Hibiki sake, literally translated as ‘Symphony of Snow’ is extremely delicate and clean, with aromas of white pepper and a hint of lemon on the palate, perfectly paired with sashimi salad with spinach dry miso, accentuating the flavours and taste of the dish.

The succulent Kobe beef with quinoa tabbouleh salsa is the main feature, paired with Nobu Special Reserve 28, a full-bodied Sake with yuzu juice that perfectly balances the taste profiles of the dish.

A delightful sweet ending to Nobu Kuala Lumpur’s Sake-pairing Omakase is the yuzu crème brulee and mochi, paired with a sweet and rich ‘Umeshu’ Plum Wine, exuding flavours likened to cherry blossoms to complement the tangy citrus flavours of the dessert.