The worlds most recognized Japanese restaurant, known for its innovative new style cuisine paired with a hip crowd & magnificent surroundings, great service & growing strong in so many different countries.
This is no exception for Kuala Lumpur’s Nobu definitely.
We have been wanting to pay Nobu a visit and with the recent hip of hi tea going on, this would be the perfect gourmet visit.
The world’s famed Japanese fine dining, with unique “new style” Japanese cuisine populared by Chef Nobu Matsuhisa, has become both his trademark and the foundation of his success. Love their interior as they make subtle use of light woods and natural stone to reflect the diverse influences of Nobu’s cuisine, incorporating the purity and quality materials inherent of traditional Japanese design. So comfortable.
Sky High Tea
Every weekend from 2.30pm to 5pm
With a majestic view of the city center on Level 56 at Menara 3 Petronas
RM93++ per pax
With savouries & sweets + refillable green tea
Seats are based on a first come first serve basis, we were there at around 2.30pm (so punctual for hi tea haha), so we managed to get the window seat. Bright, & we get to enjoy the direct view of our mighty Petronas Twin Towers while dining.
Nobu’s Sky High Tea features a unique selection of Nobu-style canapes and pastries: both savoury and sweet!
Absolutely a different experience when it comes to having high tea at Nobu, as they are delightfully crafted out of fresh produce.
On their Savoury Plate: (pictured here are for 2 pax)
A spoonful of ultra-fresh minced salmon tartar in wasabi soy sauce
Fleshy white fish sashimi buoyed with the zing of yuzu, lemon juice, roccoto, soy salt & coriander
A cute cup of sushi rice crowned with ikura
Warm gyoza stuffed with a luscious medley of prawns + jalapeno dressing
Sliders of juicy pan-seared shrimp made with onion tempura, mushrooms, ‘umami’ ketchup & truffle aioli sandwiched in tofu buns
Deep-fried assorted crunchy seaweed crackers
(*order of eating listed are recommended by the staff)
They were all really good. Tasty, fresh and our palates are like having a medley of different flavours and textures playing on it.
Some selfies cos lighting too good! 🙂
On their Sweet Tray:
Banana spring rolls with shiso leaves & dulce de leche – dipped in passion fruit dressing
Green tea biscuits filled with yuzu cream
Profiterole with custard filling
Plump mochi with black sesame & red bean paste
Mini coffee creme brulee blanketed with Suntory whisky foam
Green tea biscuits are a tad too sweet but was saved in the end by the foamy, intense coffee and creamy notes of the Suntory whisky foam topping a coffee cream brulee studded with light bits of coffee crumble. Spoon it to get every layer of flavours out of it!