Chef Hervé Courtot is returning to Nobu Kuala Lumpur this October, bringing back his Signature Osusume, a specially curated menu showcasing his approach to the restaurant’s Japanese-Peruvian cuisine.
As Nobu’s Corporate Chef, Courtot has played an integral role in shaping the brand’s culinary direction across its international locations. His return to Kuala Lumpur offers diners an opportunity to experience his signature selection, available at the restaurant from 10 to 31 October 2026. Courtot is in Kuala Lumpur from 10 to 14 October for a special five-day visit.
The menu brings together a selection of cold and hot dishes, moving between bright, refreshing flavours and richer combinations. It begins with Tuna Tartare Calamansi Amazu Ponzu and Shima Aji Goma Ponzu, where citrus and ponzu bring a fresh, tangy edge to the seafood. Heirloom Tomato Ceviche and Rib Eye Tataki offer two more variations, while the Wagyu and Uni Spoon combines the richness of wagyu with the delicate, briny character of sea urchin. Nobu’s Nori Tacos selections complete the cold courses.
The hot dishes take things further. King Crab with Agrume Ponzu brings citrus into the mix, while Chilean Seabass Umami Butter Lettuce adds a savoury element. Seafood Harumaki Maui Salsa Caviar brings another combination of seafood, texture and contrasting flavours. Scallops Kataifi Tamari Honey pairs scallops with crisp kataifi pastry, tamari and honey.
For the more substantial dishes, Tuna Tartare “Semi Freddo” with Cucumber Wasabi offers another variation on the classic tartare, while Wagyu Tenderloin with Truffle Crust brings a richer combination to the menu. Chuka Inaniwa Noodles with Wagyu Sirloin rounds out the selection, bringing together Japanese noodles and beef.
Across the menu, the emphasis is on contrast and balance, with each dish offering a different expression of Nobu’s Japanese-Peruvian identity. The selection also gives diners a closer look at Courtot’s culinary perspective, bringing together familiar ingredients in combinations that reflect the restaurant’s established style.
Chef Hervé Courtot’s Signature Osusume is available at Nobu Kuala Lumpur until 31 October 2026.
Nobu Kuala Lumpur
For reservations and enquiries, call +60 3-2380 0028, WhatsApp +60 19-389 5085, or email nobuklreservations@noburestaurants.com.
All prices are in Malaysian Ringgit (MYR) and are subject to a 10% service charge and 6% SST.
