Sake is undoubtedly Japan’s most representative liquor. Whenever I’m dining out in Japan, my default beverage choice would be Jizake (地酒). It means “local sake” and is a great word to keep in mind when you are traveling to different regions of Japan.
So, when Nobu invited me for a sake and wine pairing omakase, I simply could not resist. Apart from the specially curated wine and sake list, each course is carefully executed by Executive Chef Philip Leong and the Nobu kitchen team to ensure a perfect pairing experience.
We started with thick cuts of Sashimi ‘Moriawase’ that consists of Toro Daikon, Kampachi Jalapeno and Scallop Foie Gras paired with Mumm Grand Cordon Brut Champagne.
This is followed by a selection of rich and decadent Chu Toro, Tai, Uni and an Ika Sushi Cup paired with creamy, delicate and perfectly balanced sake, Hokusetsu Nobu Daiginjo TK40 ‘The Premium Sake’.
The menu only gets better with more delectable dishes such as this Aburi Salmon with Kohlrabi Salad paired with Rene Mure Riesling Signature.
The Alaskan King Crab with Ginger Salsa could be a lightly sweet dish, or a rich dish with distinctive flavours, depending on how much of ginger salsa you are adding in. It is paired perfectly with the Joseph Drouhin St. Veran Chardonnay.
The finest cut of Umami Wagyu is paired with Alamos Seleccion Malbec. I love how the wagyu slices is given a rich and deep umami boost with a beautiful vegetable broth marinade, and it goes perfectly well with a glass of malbec.
Tomato Kombu Consume macerated in vinegar and served with somen is a light and refreshing dish, perfect after a heavy meat dish.
And the Espresso Chocolate Mousse is complemented by a sweet Hokusetsu Umeshu, Plum Wine. What a perfect sweet ending to our amazing meal!
For inquiries or reservations, please call 03.2164.5084 or WhatsApp 019.389.5085.
Tel: +603 2164 5084
Add: Level 56, Menara 3 Petronas, Persiaran KLCC, 50088, Kuala Lumpur