There are meals you enjoy—and then there are meals that unfold, course by course, like a quiet, deliberate conversation.
The Special Omakase by Chef Hervé Courtot at Nobu Kuala Lumpur falls firmly into the latter.
Available from 1 to 31 May 2026, with the added allure of Chef Hervé himself present from 1 to 5 May, this limited-time experience is less about indulgence in excess and more about precision, restraint, and the art of balance. And having experienced it firsthand, it’s the kind of meal that lingers—not loudly, but thoughtfully.
A Study in Precision and Restraint
Omakase, by its very nature, is an act of trust. You relinquish control, and in return, the chef offers a narrative—one shaped by seasonality, technique, and instinct.
Here, Chef Hervé Courtot leans into Nobu’s signature Japanese-Peruvian philosophy, where flavours are clean yet layered, and every element feels intentional. The pacing is deliberate, almost meditative, allowing each course to breathe before the next arrives.
It’s worth noting: this isn’t a theatrical omakase. There are no grand gestures, no unnecessary flourishes. Instead, there’s quiet confidence—something Nobu has long mastered.
The Opening: Bright, Clean, and Precise
The experience begins with Oyster and Scallop with Yuzu Soy, a dish that sets the tone immediately. The oyster is pristine, almost briny in its clarity, while the scallop adds a gentle sweetness. The yuzu soy cuts through with citrus brightness, leaving a clean finish that feels almost refreshing.
Next comes the Botan Ebi Carpaccio with Caviar—and this is where the meal begins to deepen. The sweetness of the shrimp is delicate, almost translucent, while the caviar introduces a quiet salinity. It’s a dish that doesn’t demand attention, but rewards it.
A selection of Nobu Style Sushi follows, showcasing the brand’s hallmark simplicity. Each piece is composed with restraint, allowing the quality of the fish to speak for itself.
Where Flavour Begins to Expand
The progression into the main courses feels seamless, yet subtly more complex.
The King Crab with Strawberry Amazu Ponzu and Yuzu Kosho Salsa is perhaps one of the most unexpected moments of the evening. The sweetness of the crab is amplified by the strawberry’s gentle acidity, while the yuzu kosho introduces a restrained heat. It’s playful, but never overwhelming.
Then, the Smoked Halibut with Black Pepper Chilli Garlic Sauce—a dish that leans into depth. The smokiness is soft, not assertive, allowing the halibut’s natural texture to remain the focus. The sauce adds warmth and spice, but in measured strokes.
A Composed, Satisfying Finale
The final savoury course, Grilled Beef Tenderloin with Cauliflower and Portobello, arrives with a sense of quiet confidence.
The beef is tender, cooked with precision, while the cauliflower and portobello add an earthy counterpoint. It’s a dish that feels grounded—perhaps intentionally so, offering a sense of closure before the final act.
Dessert: A Gentle Departure
Dessert, often an afterthought in tasting menus, is given equal consideration here.
The Chocolate Ichigo and Yuzu strikes a careful balance between richness and lightness. The chocolate is smooth, almost understated, while the ichigo (strawberry) and yuzu lift the palate with subtle acidity.
It’s not overly sweet, nor overly complex—just enough to leave you satisfied without feeling weighed down.
The Experience as a Whole
At RM1,200++ per person, the Special Omakase by Chef Hervé Courtot is undeniably indulgent. But what you’re paying for isn’t just the ingredients—it’s the pacing, the intention, the quiet mastery behind each course.
Rooted in what the brand describes as “precision, balance, and understated elegance,” the experience reflects Nobu’s enduring philosophy—one that has defined its global presence since its founding by Nobu Matsuhisa, alongside Robert De Niro and partners.
And perhaps that’s what makes this omakase memorable. It doesn’t try to impress—it simply knows it already does.
Reservations & Details
Available from: 1 – 31 May 2026
Chef Hervé in residence: 1 – 5 May 2026. Price: RM1,200++ per person
Phone: +60 3-2380 0028. WhatsApp: +60 19-389 5085
Email: nobuklreservations@noburestaurants.com
Website: https://www.noburestaurants.com
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