Overview: A six-course omakase menu launched September 2026 at Nobu Kuala Lumpur features exclusive Hokusetsu sake and umeshu. The Hokusetsu brewery on Sado Island produces the spirits, which are served exclusively at Nobu restaurants outside Japan.
The Full Story
The journey opens on a delicate note with Ankimonaka, monkfish liver steamed with dashi soy, presented on a clam-shell cracker. It is topped with a dashi soy jelly that delivers an unmistakable burst of umami. The dish is paired with the Hokusetsu Ongakushu Koshu “Music Sake”, a medium-bodied, earthy brew aged for a decade while exposed to classical music and ocean sounds.
The showpiece of the evening arrives with the Chef’s Sushi Selections, featuring a trio of nigiri – chutoro (fatty tuna), kamasu (barracuda) and kinmedai (goldeneye snapper) – alongside a delicate blue crab sushi cup. The melt-in-your-mouth fatty tuna pairs beautifully with the seasoned rice, and harmoniously alongside the Hokusetsu Junmai Daiginjo “The Sake.” Medium-bodied, complex and delicately floral, the sake holds historical weight as the very first sake crafted exclusively by the brewery for Matsuhisa.
Katsuo Sashimi Salad features fresh ‘katsuo’ layered with ‘daikon’, avocado, enoki mushrooms and carrots. Glossed in a tangy Matsuhisa dressing with Peruvian spiced mayonnaise, the appetising dish delivers a subtle hint of heat alongside creamy richness, which complements the Hokusetsu Ginjo Nigori. The Chilean Seabass Moromi Miso is glazed in yuzu soy and drizzled with sesame oil. It is then topped with ginger, chives and smoky peppers that lift the palate.
The dish is matched with the crisp Hokusetsu Honjozo Yukino Hibiki. For the main course, guests are treated to the A5 Wagyu with Goma Truffle. Slices of grilled A5 Wagyu on a pumpkin puree and sesame-truffle sauce, accented by heirloom tomatoes, accompany the Hokusetsu Junmai Daiginjo TK 40, a medium-bodied, complex and fruity brew that cuts through the marbling of the beef. A refreshing bowl of Cold Cha Soba serves as a cooling palate cleanser before dessert.
The course concludes with Tropical Citrus, a multi-layer dessert of almond crumble, almond dacquoise, yuzu cremeux, mango-shiso sorbet and coconut foam on a pool of citrus salsa and dressing. Paired with Hokusetsu Umeshu, the sweet-tart plum liqueur balances the dessert’s sharp acidity and bright citrus notes, leaving a clean, rounded finish on the palate.
Production & Profile
Hokusetsu, a renowned brewery on Sado Island, off eastern Japan, produces umeshu (plum liqueur) and a range of Junmai Daiginjo sake. Its products showcase exceptional craft and versatility that work their way into the contemporary Japanese-Peruvian cuisine at Nobu.
The premium range includes the Hokusetsu Ginjo Nigori, described as dry and creamy, and the Hokusetsu Honjozo Yukino Hibiki, noted for citrusy and spicy characteristics. The Junmai Daiginjo TK 40 is characterized as medium-bodied, complex and fruity. The Ongakushu Koshu “Music Sake” stands apart as a medium-bodied, earthy brew aged for a decade while exposed to classical music and ocean sounds.
Brand & Industry History
Hokusetsu sake and umeshu are served exclusively at Nobu restaurants outside Japan. The Junmai Daiginjo “The Sake” holds historical weight as the very first sake crafted exclusively by the brewery for Matsuhisa. This exclusive distribution model underscores the partnership between the renowned brewery on Sado Island and the culinary master.
What This Means
Nothing heralds an exceptional omakase menu quite like a thoughtfully curated pairing of aged sake. The release elevates the experience by integrating brews that complement specific dishes, whether dry and creamy or citrusy and spicy. The partnership ensures that the contemporary Japanese-Peruvian cuisine at Nobu is matched with spirits that showcase exceptional craft and versatility.
Consumer Takeaway
Priced at RM750++ per person, the Kuala Lumpur Omakase menu is available until Sept 30. Guests may elevate the experience with the curated Hokusetsu Sake Pairing for an additional RM300++ per person. Nobu Kuala Lumpur is located at L4A-05, Level 4A, Shoppes at Four Seasons Place, 145 Jalan Ampang, Kuala Lumpur. Business hours are 11.45am-2pm and 6pm-10pm.
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