‘Black Gold Osusume’ at Nobu KL: A seasonal culinary encounter like no other

 For the first time ever, four culinary masters are collaborating at Nobu KL to bring discerning diners something truly unique. This July, Nobu Executive Corporate Chefs Hervé Courtot and Toshiyuki Shiramizu are placing their mark on Malaysia’s tropical culinary scene by working with Nobu KL’s very own Head Chef Philip Leong and Sushi Chef Masa Ouchi to present a special three-day Caviar Osusume menu.  Naturally, this is a fleeting moment in time in Malaysia’s vibrant culinary scene that’s truly not-to-be-missed. 

And here’s why – the Black Gold Osusume menu combines both the golden touch from four of The Nobu Group’s culinary masters and the black gold of pleasure from T’lur Caviar. Guests are truly in for an experience unlike any other with a la carte selections which feature hot and cold dishes using premium ingredients that feature Malaysian-grown Oscietra caviar and sturgeon meat.

As an avid supporter of local businesses, Nobu KL has had a long-standing relationship with T’lur Caviar since the tropical caviar brand entered markets in 2019. Bringing together the best of both brands, the Black Gold Osusume menu will be a rare and unique gastronomical experience.

“Whilst visiting the region, we thought it would be magnificent to curate a Nobu-signature style menu inspired by locally grown premium ingredients. The tropical caviar pairs perfectly with our Japanese-Peruvian concept and I hope guests will enjoy it as much as we had fun when crafting the menu,” said Corporate Executive Chef Hervé Courtot.

Hot dishes such as the Umami Sturgeon Crispy Vegetable Aji Amarillo and the Yuzu Miso Marinated Sturgeon are prime examples of Nobu’s Japanese-Peruvian take on local sturgeon meat. Left over 2 nights to marinate in yuzu miso sauce, the sturgeon meat is cooked to perfection and packed with umami flavours.

“As a chef, we pour our soul into the dishes we prepare. This is especially true at Nobu where we constantly keep an open mind and never stop innovating to transcend new heights. This is why I am looking forward to visiting the T’lur Caviar farm and exchanging knowledge with their experts,” added Chef Toshiyuki.

Typically, sturgeon fish grow in cool environments and against odds, T’lur Caviar’s facility and ponds containing fresh mountain water were successful in cultivating sturgeon fish under Malaysia’s weather conditions. Unfertilised female fish eggs are harvested and quickly packed into tins to preserve its farm to table freshness, without added preservatives, chemicals or colouring.

Classically trained in France, Chef Hervé has been with the Nobu Group for over 20 years where he began by leading Nobu Paris and then onto overseeing the flagship restaurant opening of Nobu Atlantis within the renowned ocean-themed resort, Atlantis located in The Palm Dubai, as well as Nobu restaurants in the Middle East (i.e., Qatar, KSA, Russia and South Africa).

As a certified specialist in Japanese cuisine, Chef Toshiyuki has been with Nobu for 20 years, maintaining exceptional standards of sushi preparation by overseeing the training of all sushi chefs across Nobu restaurants worldwide. 

The Black Gold Osusume menu will only be available at Nobu KL for a limited time. Guests are encouraged to make a reservation in advance to experience a treat at Nobu KL like never before!

6pm to 10:30pm on Wednesday, 27 July

11:45am to 2pm on Thursday, 28 July

6pm to 10:30pm on Friday, 29 July

Cold

Wasabi Potato with Caviar – RM180++

Sushi with Caviar and Quail Eggs – RM180++

Caviar Hand Roll – RM200++

Botan Ebi with Uni and Caviar New Style – RM200++

Toro Tataki Black Goma Dressing with Caviar – RM250++

Hot

Yuzu Miso Marinated Sturgeon – RM160++

Umami Sturgeon Crispy Vegetables Aji Amarillo – RM160++

Scallop Yuzu Truffle with Caviar – RM160++

King Crab Dashi Cream and Caviar – RM250++

Japanese Beef with Caviar – RM350++

Dessert

Lychee Apple Pavlovas – RM50++

Melon Kakigori – RM50++

Green Tea Profiterole with White Chocolate Yuzu – RM50++

All prices are quoted in MYR and are subject to 10% Service Charge and 6% SST.

Per the current SOPs, only guests that have the low risk status on their MySejahtera app will be allowed to dine in.

For enquiries and reservations, please call 03 – 2380 0028, Whatsapp 019 289 5085 or email [email protected].