Experience Nobu Kuala Lumpur’s signature dining philosophy with the Special Omakase by the creative force behind Nobu’s global kitchens, Chef Hervé Courtot, available exclusively from 1st May to 31st May, 2026. Chef Hervé Courtot will be in the city from 2nd to 5th May, offering guests a rare opportunity to experience his craftsmanship in person.
Thoughtfully curated by Chef Hervé Courtot, the limited-time omakase presents a refined progression of dishes that celebrates premium ingredients through precise technique and balanced flavours. Each course is designed to highlight the natural integrity of its components while reflecting Nobu’s contemporary approach to Japanese-Peruvian cuisine.
The experience kicks off with Oyster and Scallop with Yuzu Soy, offering a clean and citrus-forward introduction, followed by Botan Ebi Carpaccio with Caviar, delivering delicate sweetness layered with richness. A selection of Nobu Style Sushi showcases the brand’s hallmark craftsmanship and simplicity. The journey continues with King Crab with Strawberry Amazu Ponzu and Yuzu Kosho Salsa, bringing together brightness and subtle heat, alongside Smoked Halibut with Black Pepper Chili Garlic Sauce, which introduces depth and gentle smokiness.
For the main course, Grilled Beef Tenderloin with Cauliflower and Portobello offers a composed and satisfying finish. The dessert line-up doesn’t disappoint, with favourites like Chocolate Ichigo and Yuzu closing out the omakase with a sweet and refreshing touch.
Priced at RM1,200++ per person, the Special Omakase by Chef Hervé Courtot is available for a limited time, offering diners an opportunity to indulge in a thoughtfully paced and immersive dining experience. Rooted in precision, balance, and understated elegance, this omakase reflects Nobu’s ongoing commitment to delivering refined culinary moments.
For enquiries and reservations, contact +60 3-2380 0028, WhatsApp +60 19-389 5085, or email nobuklreservations@noburestaurants.com.
