Nobu KL's Five Senses menu walks the talk on sustainability
Chefs are no longer judged solely by the finesse of their sauces or the beauty of their plating, but also by how thoughtfully they use every part of an ingredient.
YOU don’t typically expect to hear the word “scraps” in a fine-dining kitchen. Let alone from a chef wearing Nobu whites.
But food sustainability is no longer a buzzword confined to eco-conscious cafes or kitchens at home.
That conversation has found its way into the world of fine dining, a space traditionally known for luxury and often, excess.
Today, even the most high-end kitchens are being held to a different standard.
Chefs are no longer judged solely by the finesse of their sauces or the beauty of their plating, but also by how thoughtfully they use every part of an ingredient.
It’s how they deliver an unforgettable experience, while keeping waste to a minimum.
If you don’t already know, before sustainability became a hashtag or a Michelin checkbox, Chef Nobu Matsuhisa and his culinary empire, Nobu were already quietly leading the charge.
“When it comes to food sustainability, it’s been part of our DNA from the start
“We try to avoid wastage wherever we can and that starts with how we look at ingredients," said Nobu KL restaurant manager Adam Aron Yii.
This culinary philosophy is weaved in beautifully into its newly launched limited-edition Five Senses menu.
The menu is crafted in honour of its culinary countdown to its 10th year anniversary. Since January, they’ve rolled out monthly menus celebrating every milestone.
This month, they have built the menu around the flavours of sweet, sour, salty, bitter and umami, hence the name Five Senses.
It's a 16-course journey, spanning cold bites, hot plates and a delicate dessert rooted in low-waste cooking techniques, full ingredient utilisation and a no-compromise approach to flavour and aesthetics.
“In a fine dining kitchen, there’s a lot of emphasis on perfection which usually means lots of trimming, cutting, and tossing. But here, we use everything. That’s what makes Nobu different,” said Adam.
One of the clearest examples of this is the Crispy Rice with Salmon Tartare, which is a now-iconic dish across Nobu restaurants.
“Sushi rice can’t be reused the next day, so instead of throwing it away, our chefs shape it into cubes and fry it lightly.
“The tartare is made from the salmon meat scraped from the bones. It’s refined, but it’s also zero-waste,” said Adam.
Executive chef at Nobu Kuala Lumpur Chef Philip Leong also shared how offcuts and trimmings, often overlooked or binned in most commercial kitchens, are transformed into the flavour bombs behind many dishes.
Vegetable skins, like onion or carrot peels, are marinated to extract umami. Seafood offcuts, once destined for the bin, are reinvented into tartares, rolls, or even broth.
This approach extends across the menu. The Whitefish Tiradito Roll dances with sour brightness, thanks to a splash of yuzu-lemon sauce and rocoto chilli.
The Chuka Innaniwa Lobster Bisque brings a hint of bitter element to life with a broth made from slow-roasted lobster shells, poured over silky noodles and topped with crab, kombu and caviar, every element layered with purpose.
The journey ends on a sweet, sophisticated note with the Bergamot Cream Brownies, a delicate balance of floral citrus folded into velvety bergamot cream.
“By using locally sourced cacao, some of which is cultivated by Orang Asli communities, we’re not just creating a great dessert; we’re also supporting local producers and giving back in a meaningful way,” said Chef Pilip.
These were some standout dishes from the menu. Others include the Braised Wagyu Shortrib Shokupan, Wagyu Slider, Umami Chicken, Seafood Poke Bowl and more.
Sustainability at Nobu isn’t about green marketing or flashy campaigns.While ingredients may not always be labeled “sustainably sourced” in the traditional sense, they are used with deep respect and intention.
The Five Senses menu is available throughout the entire month of June 2025.
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