Discover the exclusive Chef Series this July at Nobu KL
There are few restaurants that continue to inspire the same level of anticipation as Nobu.
Long before the first dish reaches the table, there’s already an expectation—of precision, restraint and flavours that somehow feel both familiar and entirely unexpected. So when I heard Nobu Kuala Lumpur would be welcoming its Corporate Sushi Chef, Chef Toshiyuki Shiramizu, for an exclusive residency this July, it felt like the perfect excuse to return.
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The new Osusume by Chef Toshiyuki menu isn’t about reinvention. It’s about refinement. Every plate is understated, allowing exceptional ingredients and meticulous technique to speak for themselves.
A Rare Opportunity to Experience Chef Toshiyuki’s Craftsmanship
Available from 1 to 31 July 2026, the limited-time Osusume menu showcases Chef Toshiyuki Shiramizu’s contemporary interpretation of Japanese-Peruvian cuisine. Guests visiting between 3 and 8 July will also have the opportunity to experience the chef in residence, offering a rare glimpse into the craftsmanship that has become synonymous with the Nobu name.
Chef Toshiyuki’s philosophy is refreshingly uncomplicated. Rather than overwhelming diners with elaborate techniques, his dishes focus on freshness, balance and the integrity of every ingredient. It’s the kind of confidence that only comes with experience.
The Standout Dishes
The meal begins on an elegant note with the Zuke Maguro Uni Tempura.
The richness of the uni melts effortlessly into the delicately marinated tuna, while bursts of ikura add salinity and texture. Finished with soy salt and shishito pepper, it’s a beautifully balanced opening that feels indulgent without becoming heavy.
Equally memorable is the Tai Sweet Relish.
Served with caviar and soy salt, the sweetness of the sea bream is allowed to shine with remarkable simplicity. It’s a dish that reminds you why Japanese cuisine often says more with less.
Fresh, Bright and Beautifully Balanced
If I had to choose a personal favourite, it would be the Albacore Orange Olive.
The combination initially sounds unexpected, yet the citrus notes lift the delicate albacore beautifully, while crispy baby artichoke introduces texture and the truffle oil lends just enough richness without overpowering the fish. A dusting of dry miso quietly ties everything together.
It’s the sort of dish you continue thinking about long after the meal ends.
The Sawara Yuzu Kosho offers something entirely different.
The Spanish mackerel is complemented by the gentle heat of yuzu kosho, while the masago arare adds crunch and the Amazu Tosazu dressing keeps every bite bright and refreshing. The Aji Amarillo aioli introduces a subtle Peruvian influence that feels unmistakably Nobu—unexpected, but perfectly judged.
Why Nobu Continues to Set the Standard
What has always distinguished Nobu is its ability to balance innovation with restraint. There are no unnecessary flourishes here. Every ingredient has a purpose. Every flavour feels intentional.
Watching the dishes arrive one after another, I was reminded that luxury dining isn’t about excess. It’s about confidence—the confidence to let exceptional produce take centre stage. Chef Toshiyuki’s seasonal menu captures exactly that.
A Seasonal Experience Worth Trying
The Osusume by Chef Toshiyuki menu isn’t designed to be theatrical. Instead, it quietly celebrates the craftsmanship that has made Nobu one of the world’s most respected restaurant brands. Every course reflects a deep understanding of balance, precision and seasonality, proving that the most memorable meals are often the ones that don’t need to shout.
If you’re already a Nobu regular, this limited-time menu offers something genuinely special.
And if you’ve been waiting for the perfect reason to book a table, Chef Toshiyuki’s residency is it.
Available throughout July 2026, with Chef Toshiyuki in residence from 3–8 July, this is one culinary experience worth booking.
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