IN the daytime, Nobu exudes a casual vibe while offering a sweeping vista of the Kuala Lumpur cityscape.

We got a table by the window, where we enjoyed light, crunchy bites of Nobu Tacos, stuffed with steamed, chilled lobster, and topped with salsa, tomato, onion, chilli and coriander.

Then, it was the Spicy Miso Chips of lotus root with velvety marinated tuna and salmon that paired wonderfully with the Yuzu Pina Cooler mocktail, a mix of pineapple and yuzu juice, ginger ale and ginger.

One can settle quite comfortably in this restaurant known for its contemporary Japanese-Peruvian cuisine, created by renowned chef Nobu Matsuhisa.

We eased into two lunch sets: Salmon with Crispy Leaves (RM68) and Wagyu Short-Rib Teriyaki Donburi (RM120).

We liked the perfectly pan-fried salmon, which came with a generous topping of ikura and sat on a yuzu butter sauce. We crunched on the deep-fried kale while savouring the fish. A salad, tempura and miso soup completed this delightful meal.

The Wagyu Short-Rib Teriyaki Donburi presented luscious, tender slices of wagyu, sticky and sweet with its teriyaki marinade. They tasted like well-made char siu. They were delicious, stirred with a lightly poached egg into the rice, with seaweed strips, spring onion and mushroom.

Summer is celebrated at Nobu with the Summer Nights dinner menu (RM198), available from Monday to Thursday, till December 30.

We tucked into four of the five courses on this special menu, which offered Whitefish New-Style Sashimi, Assorted Sushi and Roll, Baby Tiger Shrimp Tempura with Nobu sauces, Grilled Angus Beef Tenderloin with Nobu Sauces, and Chocolate Bento Box with Green Tea Ice Cream.

I was wowed by the silkiness and subtle flavours of the whitefish sashimi, seared in olive oil, sprinkled with sesame, and topped with slivers of ginger and chives. This dish was created by chef Nobu 30 years ago in Los Angeles, when a customer sent back a sashimi dish as she would not eat raw fish.

The chef grabbed hot oil sitting on the stove and poured it over the fish, searing it. He served it again to the customer, who ate everything.

The Baby Tiger Shrimp Tempura was popcorn-sized, served in a bowl with three sauces – jalapeno; a creamy, spicy sauce with chilli, garlic and mayonnaise, drizzled with yuzu; and, ponzu with Japanese spices.

The shrimp was light and addictive. The jalapeno sauce gave it a tart, spicy lift; the creamy sauce with yuzu went superbly with it; and, the ponzu sauce provided a good balance.

The Assorted Sushi and Roll were faultless. And, so was the Chocolate Bento Box with Green Tea Ice Cream, which had dark chocolate fondant with a flowy centre.

The Black Cod with Miso is another signature Nobu dish.

The cod, steeped in a sweet miso marinade, is grilled, with its creamy, moist texture intact. It is served with pickled ginger root and a lush dried apricot. The tangy ginger enhances the cod’s sweetness, while the apricot imparts a nice tartness.

For our sweet finale, we had the Natsu No Fruit Pearls (RM55), a mound of mango granite with lychee, guava and mandarin orange pearls buried inside, served with diced fresh fruits and floral jelly.

Rice soup was drizzled over the dessert at the table. We delighted in unearthing the large pearls, the juices bursting out with every bite. It was lovely and refreshing.

A point to note when ordering is that Nobu serves rather large portions, which are good for sharing.

Sky-High Tea is served from 1pm to 3pm on Saturday and Sunday, at RM95 per person for the Signature High Tea Set and RM138 for the Premium High Tea Set.

Young children can join their parents for the weekend tea. According to Nobu’s policy, children under 12 are not allowed to enter the restaurant except on weekends and public holidays.

Nobu Kuala Lumpur is located on Level 56, Menara 3 Petronas, Persiaran KLCC, 50088, Kuala Lumpur. It is right next to Mandarin Oriental.

To book a table, call 03-2164-5084, or send a WhatsApp message to +6019-389-5085. – July 13, 2019.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.