I have always been dreaming and wishing for the day I got to indulge and try the food at the exalted Nobu Kuala Lumpur …

Nobu, is the iconic Japanese restaurant empire founded by partners Nobu Matsuhisa, Robert De Niro and Meir Teper, which has expanded to include over 50 restaurants around the world. 

Nobu’s culinary legacy, where the fusion of Peruvian flavours and Japanese techniques has redefined dining. Overlooking KLCC Fountain, Nobu Kuala Lumpur is the place to be while visiting Malaysian capital.

And finally, my dream came true!!! (Yup, if you wished hard enough, sometimes dreams do actually strangely come true)

So Nobu actually invited me over to try out their new 4 Collaborations Menu, an inspired culinary initiative available exclusively throughout the month of July 2025. 

This new menu celebrates the essence of Malaysian craftsmanship through collaborations with four exceptional local producers: Mu Artisan Soy Sauce, a little farm on the hill, Oo Edo Tofu, and Amani Vanilla Temerloh – each bringing sustainability, heritage, and artisanal quality to the table.

With this initiative, Nobu KL continues its mission of supporting local enterprises while demonstrating how homegrown ingredients can be elevated into fine dining excellence. The collaboration also reflects the restaurant’s broader commitment to responsible sourcing, authenticity, and celebrating the stories behind what we eat.

“Our goal was to take humble, locally-produced ingredients and show how, with care and creativity, they can be transformed into extraordinary dining experiences,” said Chef Philip Leong, Executive Chef at Nobu Kuala Lumpur. “I’m incredibly proud that we were able to pull this together; props to the excellent group of local producers we are working with for this initiative – it simply wouldn’t have been possible without their passion and cooperation!”

Each dish offers a fresh perspective on local ingredients, reimagined the Nobu way.

My dinner began with the Crispy Rice Toro with Tofu Cream, which features Oo Edo Tofu’s exceptionally smooth, organic tofu. Founded by Tokyo-native Mariko Ejima, Oo Edo Tofu brings authentic Japanese craftsmanship to Malaysian soil, offering a velvety contrast to the familiar crispy rice and buttery toro.

The Yuba New Style with Uni was a delicious dish that fused the deep, aged notes of Mu Artisan Soy Sauce with delicate tofu skin made from Oo Edo Tofu’s organic tofu.

Another incredibly refreshing dish I had was the Botan Ebi with Ceviche Granita — featuring sweet botan ebi (prawns) topped with a granita-style ceviche, a South American-inspired preparation made with herbs from a little farm on the hill , an organic sanctuary in Janda Baik where vibrant herbs and vegetables are grown in living soil and harvested with care, heart, and soul

The Scallop Vanilla Miso features Mu Artisan Soy Sauce’s sweet gula melaka notes delightfully fused with the delicate aroma of hand-cultivated beans from Amani Vanilla in Temerloh, blended into the miso. The result is a light yet complex sauce that enhances the richness of the scallops

Grilled Octopus with Red & Green Jalapeños, sourced from  a little farm on the hill  in Janda Baik! The combination made for a truly interesting and refreshing take on octopus

The Local Seabass with Purple Shiso Dressing features freshly sourced seabass, elevated with produce from a little farm on the hill – resulting in a clean, vibrant dish that balances delicate fish with the earthy brightness of organic purple shiso leaves from Janda Baik. 

For dessert at Nobu Kuala Lumpur, the Soy Medovik Dessert featured layers of delicious honey cake and Oo Edo Tofu’s soy ‘pannacotta’, served with burnt honey ice cream. Simply satisfying!

The 4 Collaborations Menu is available for lunch and dinner throughout this month of July 2025 at Nobu Kuala Lumpur. With limited-time dishes that honour both local producers and Nobu’s global culinary prestige, this is a dining experience not to be missed.

Reserve your table today and experience Malaysia firsthand – only at Nobu Kuala Lumpur! 

The Nobu KL 4 Collaborations Menu is as follows: –

COLD
Kanpachi Tataki Herbal Salad	RM140++
Crispy Rice Toro Tofu Cream	RM45++
Chutoro Carpaccio Vanilla Soy Broth	RM180++
Yuba New Style with Uni	RM190++
Yuba Tiradito with Caviar	RM180++
HOT
Hamachi Kama Sweet Spicy Soy	RM180++
King Crab Tempura Sweet Pepper Sauce	RM170++
Chargrilled A5 Wagyu Sweet Wasabi Soy	RM380++
Scallop Vanilla Miso	RM120++
Grilled Lamb with Vanilla Pear Compote	RM260++
Chargrilled Romaine Lettuce Tofu Dressing	RM70++
Steamed Chilean Seabass Tatami Iwashi Sauce	RM190++
Botan Ebi with Ceviche Granita	RM150++
Grilled Octopus with Red & Green Jalapeño	RM150++
Local Seabass Purple Shiso Dressing	RM170++
DESSERT
Kabocha Bingka	RM45++
Torched Ginger Garden	RM55++
Peruvian Soy Sauce Rice Pudding	RM45++
Soy Medovik Dessert	RM55++

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

For enquiries and reservations, please call 03 – 2380 0028, Whatsapp 019 389 5085 or email nobuklreservations@noburestaurants.com.  

#NobuKLCountdown

For additional information, please visit www.noburestaurants.com.