Nobu Kuala Lumpur 4 Collaborations Menu Celebrates Malaysian Craftsmanship

When Nobu Kuala Lumpur invites you to try a new menu, you say yes — especially when it’s something as meaningful and unique as this.

Nobu Kuala Lumpur 4 Collaborations Menu

I recently had the pleasure of dining at Nobu KL to experience their limited-time 4 Collaborations Menu, and let me just say — even if you only try one dish, this menu is worth the reservation. Available exclusively throughout July 2025, it’s more than just a seasonal menu; it’s a heartfelt celebration of Malaysian ingredients and the passionate producers behind them.

This initiative brings together four local heroes: Mu Artisan Soy Sauce, a little farm on the hill, Oo Edo Tofu, and Amani Vanilla Temerloh. Each partner contributes something truly special — from age-old fermentation techniques and sustainable farming to Japanese-style tofu making and hand-cultivated vanilla grown in the heart of Malaysia.

The menu, crafted by Executive Chef Philip Leong, showcases how these humble, homegrown ingredients can be elevated into fine dining, Nobu-style — with precision, care, and creativity.

“Our goal was to take humble, locally-produced ingredients and show how, with care and creativity, they can be transformed into extraordinary dining experiences,” shared Chef Philip.

And now, onto the dishes…

Cold Dishes

Crispy Rice Toro with Tofu Cream

This was the first dish I got to try — and it absolutely blew me away.

I’ve had crispy rice many times, but this version, featuring Oo Edo Tofu’s incredibly silky cream, took things to another level. The contrast between the buttery toro, the crunch of the rice, and that impossibly smooth tofu? It’s the kind of balance you only get when each element is crafted with intention.

Knowing that the tofu was handmade in Malaysia by a Tokyo-native tofu master made it even more special. It felt like a beautiful meeting point between tradition and innovation — and it’s the dish I’ll be thinking about long after July ends.

Kanpachi Tataki Herbal Salad

Thinly sliced Kanpachi sits atop a medley of salad leaves freshly harvested from a little farm on the hill. The fish is delicate and refreshing, while the herbs and greens give it a vibrant crunch and clean finish. It’s light, balanced, and perfect as a palate refresher between heavier courses.

Chutoro Carpaccio with Vanilla Soy Broth

This cold starter blends the deep, umami notes of aged soy from Mu Artisan Soy Sauce with the subtle floral sweetness of Amani Vanilla Temerloh. It’s a broth that surprises you — light yet layered — designed to elevate the chutoro’s richness without overpowering it.

Hot Dishes

Hamachi Kama with Sweet Spicy Soy

Seared Hamachi is glazed with sweet-spicy soy made from Mu Artisan Soy Sauce, then finished with shredded leeks, green chili, and a squeeze of calamansi for a zesty punch. The contrast of smoky, fatty fish with the bold soy and tangy citrus makes each bite rich yet bright.

Grilled Lamb with Vanilla Pear Compote

Tender, juicy lamb gets an elegant twist with a vanilla pear compote featuring Amani Vanilla. The compote’s subtle sweetness complements the richness of the lamb beautifully, making it a sophisticated and comforting standout on the menu.

Chargrilled Romaine Lettuce with Tofu Dressing

A bold, umami-packed plate where chargrilled romaine lettuce is topped with bonito flakes and paired with a nutty, creamy dressing made using Oo Edo Tofu and crushed nuts. Smoky, savory, and full of texture — this dish proves salad can steal the show.

Local Seabass with Purple Shiso Dressing

For the mains, this dish spotlights local seabass paired with a vibrant dressing made using organic purple shiso from a little farm on the hill at Janda Baik. It’s clean and fresh, with just the right amount of herbaceous brightness to balance the delicate fish.

Dessert

Kabocha Bingka with Amani Vanilla Ice Cream

For dessert, Nobu presents a nostalgic nod to Malaysian kuih with the Kabocha Bingka — made with Japanese pumpkin and served alongside luscious Amani Vanilla ice cream and a pineapple vanilla syrup. It’s sweet, creamy, comforting, and just a little bit cheeky. A lovely finale to a thoughtfully crafted meal.

Torched Ginger Garden

A visual masterpiece that looks like it belongs in a fantasy forest. Featuring fresh ginger from a little farm on the hill, the dessert is decorated with edible flowers and a chocolate sculpture resembling a tree bark. It’s fragrant, warming, and almost too pretty to eat.

Peruvian Soy Sauce Rice Pudding

A surprising twist on a traditional dessert. The top has a delightful crunch, while underneath lies creamy rice pudding and refreshing ice cream made with Mu Artisan Soy Sauce. Don’t worry — it’s not salty. It’s a gentle, balanced fusion of sweet and savory that finishes the meal on a high note.

To complement the flavours of the 4 Collaborations Menu, we also sampled two specially crafted cocktails inspired by Nobu’s global locations. The Yuzu Miso Royale – Kuala Lumpur was a standout, blending Hennessy VSOP with a tangy yuzu miso sauce, lemon juice, and homemade Ume Su syrup — bold, savoury, and refreshingly complex. Meanwhile, the Raspberry & Yuzu Martini – Tokyo offered a fruitier twist, made with Belvedere Vodka, fresh raspberries, raspberry syrup, yuzu juice, and cranberry juice. It struck a perfect balance between sweet and tart, adding a playful, elegant touch to the meal.

Final Thoughts

This menu is a perfect example of how thoughtful collaboration can elevate not just ingredients, but the entire dining experience. It’s a rare thing when a global name like Nobu not only shines a spotlight on local producers, but does it in a way that feels authentic and respectful.

If you’re planning a special meal this July — or you’re someone who appreciates the craft and stories behind what’s on your plate — don’t miss this.

The Nobu KL 4 Collaborations Menu is as follows:

All prices quoted are in MYR (Malaysian Ringgit) and are subject to 10% Service Charge and 6% SST.

The 4 Collaborations Menu is available for lunch and dinner throughout July 2025 at Nobu Kuala Lumpur. Be sure to reserve ahead to avoid disappointment.

For enquiries and reservations, please call 03-2380 0028, Whatsapp 019 389 5085 or email nobuklreservations@noburestaurants.com.