This season marks the return of Chef Hervé Courtot to Nobu Kuala Lumpur, bringing his signature Osusume back to the table for another special visit.
As Nobu Corporate Chef, Chef Hervé has played an integral role in shaping the culinary expression of Nobu across the world. His return to Kuala Lumpur offers guests another opportunity to experience his approach first-hand — one defined by precision, thoughtful contrasts and an instinctive balance of flavours.
His signature Osusume brings together a considered selection of cold and hot dishes, moving effortlessly between freshness and indulgence. Tuna Tartare Calamansi Amazu Ponzu and Shima Aji Goma Ponzu offer bright, delicate beginnings, while Wagyu and Uni Spoon brings together two luxurious ingredients in a richly layered bite.
The experience continues with King Crab with Agrume Ponzu, Chilean Seabass Umami Butter Lettuce, and Seafood Harumaki Maui Salsa Caviar, each showcasing a different interplay of flavour and texture. Scallops Kataifi Tamari Honey introduces a crisp, subtly sweet contrast, while Wagyu Tenderloin with Truffle Crust brings a deeper, more indulgent expression to the table.
Rounding out the selection is Chuka Inaniwa Noodles with Wagyu Sirloin, bringing warmth and depth to an experience that remains unmistakably rooted in Nobu’s Japanese-Peruvian identity.
More than a return visit, Corporate Chef, Chef Hervé’s time at Nobu Kuala Lumpur is an invitation to experience his culinary perspective up close — precise yet expressive, refined without excess, and distinctly Nobu.
The Signature Osusume by Chef Hervé Courtot will be available at Nobu Kuala Lumpur from 10 to 31 October 2026, with Chef Hervé returning to Kuala Lumpur from 10 to 14 October 2026 for a special five-day visit.
The Nobu Kuala Lumpur Chef Hervé Courtot’s Signature Osusume is as follows: –
COLD
Tuna Tartare Calamansi Amazu Ponzu
Heirloom Tomato Ceviche Rib Eye Tataki
Shima Aji Goma Ponzu
Wagyu and Uni Spoon
Nobu Nori Tacos Selections
HOT
King Crab Agrume Ponzu
Chilean Seabass Umami Butter Lettuce
Seafood Harumaki Maui Salsa Caviar
Scallops Kataifi Tamari Honey
Tuna Tartare “Semi Freddo” “Cucumber Wasabi”
Wagyu Tenderloin with Truffle Crust
Chuka Inaniwa Noodles with Wagyu Sirloin
All prices quoted are in MYR (Malaysian Ringgit) and are subject to 10% Service Charge and 6% SST.
For enquiries and reservations, please call +60 3-2380 0028, WhatsApp +60 19-389 5085, or email nobuklreservations@noburestaurants.com
