Nobu Kuala Lumpur goes all-in on sustainability with its bold Japanese Five Senses Menu
Left no crumbs—literally. Every bite, every element, used with purpose.
Leave it to Nobu to turn a night out into an art form. The culinary powerhouse’s latest innovation, the Japanese Five Senses menu, isn’t just a meal—it’s a meticulously crafted 16-course journey through flavour, form, and feeling. Designed to stimulate all five primary taste profiles—salty, sour, umami, bitter, and sweet—this tasting experience unfolds with five cold dishes, ten hot ones, and a single, satisfyingly restrained dessert. It’s a masterclass in modern Japanese dining, where sustainability meets sensory seduction.
While Nobu’s reputation for bold, balanced flavour is already legend, this new menu leans hard into mindful innovation. Low-waste techniques and ingredient maximisation take centre stage, with often-overlooked elements transformed into unexpected highlights. The result? Culinary storytelling that respects the planet as much as it does your palate. A portion of the menu’s proceeds will even go toward Food Bank Malaysia, supporting the fight against food insecurity—a reminder that good taste isn’t just about what’s on the plate.
The journey opens with “salty,” delivered in the form of Crispy Rice with Salmon—a luxe little bite where golden, buttery crunch meets the clean hit of a savoury salt sauce. It's rich, textural, and unapologetically satisfying. Then comes “sour,” brought to life by the Whitefish Tiradito Roll. Six razor-sharp cuts of fish are layered with shiso, lemon juice, and rocoto chili, then finished with a bright yuzu-lemon sauce that’s zesty, herbaceous, and just punchy enough to jolt the palate awake.
Umami makes its entrance with the Umami Seabass—flaky, responsibly sourced, and roasted until the edges caramelise just enough. A dusting of soy salt is all it needs to unlock that deep, savoury resonance that lingers just long enough to keep you guessing. It’s simple. It’s complex. It’s peak Nobu.
Then comes the Chuka Innaniwa Lobster Bisque, delivering a bold, bitter twist. Think velvety bisque brewed from slow-roasted lobster shells, poured hot over silky Japanese noodles and topped with king crab, shaved kombu, and a hit of caviar. It’s decadence with bite—rich, moody, and unapologetically grown-up.
And to end on a high note? A dessert that doesn’t just satisfy, it seduces. The Bergamot Cream Brownies pair floral citrus with lush dark chocolate foam and a kiss of caramel miso—an indulgent final act that’s as layered as the menu itself.
“This menu is a tribute to both flavour and responsibility,” says Executive Chef Philip Leong. “It’s about pushing creativity while being smart with what we use—working with whole ingredients, extracting every drop of flavour, and spotlighting what’s usually discarded. It’s not just about great food—it’s about conscious dining. I’m proud of our team for turning sustainability into something crave-worthy.”
