The New ‘Black Gold Osusume’ At Nobu KL Is A Seasonal Culinary Encounter Like No Other

Experience the Midas touch of caviar
By: agnes
July 25, 2022

At Nobu KL, four culinary legends are working together for the first time ever to offer discerning guests something absolutely exceptional. By collaborating with Nobu KL’s very own Head Chef Philip Leong and Sushi Chef Masa Ouchi to produce a special three-day Caviar Osusume menu, Nobu Executive Corporate Chefs Hervé Courtot and Toshiyuki Shiramizu are making their imprint on Malaysia’s tropical culinary landscape. Naturally, this is a short-lived opportunity to see Malaysia’s diverse food scene, one that should not be missed.

Caviar And More

The Dark Gold Osusume menu mixes the black gold of pleasure from T’lur Caviar with the golden touch of four of The Nobu Group’s culinary geniuses. With a la carte options that include hot and cold dishes made with premium ingredients like sturgeon meat and caviar cultivated in Malaysia, guests are truly in for a unique experience.

Nobu KL has maintained a long-standing partnership with T’lur Caviar since the tropical caviar brand first reached the market in 2019. Nobu KL is a fervent supporter of neighbourhood businesses. The Black Gold Osusume menu, which combines the finest of both brands, will be a rare and exceptional dining experience.

“Whilst visiting the region, we thought it would be magnificent to curate a Nobu-signature style menu inspired by locally grown premium ingredients. The tropical caviar pairs perfectly with our Japanese-Peruvian concept and I hope guests will enjoy it as much as we had fun when crafting the menu,” said Corporate Executive Chef Hervé Courtot.

Dive Deep Into The Menu

Examples of Nobu’s Japanese-Peruvian approach to the regional sturgeon flesh include the Umami Sturgeon Crispy Vegetable Aji Amarillo and the Yuzu Miso Marinated Sturgeon. The sturgeon meat, which was marinated in yuzu miso sauce for two nights, is cooked to absolute perfection and bursting with umami flavours.

“As a chef, we pour our soul into the dishes we prepare. This is especially true at Nobu where we constantly keep an open mind and never stop innovating to transcend new heights. This is why I am looking forward to visiting the T’lur Caviar farm and exchanging knowledge with their experts,” added Chef Toshiyuki.

Despite the odds, T’lur Caviar’s facility and ponds with fresh mountain water were effective in raising sturgeon fish under Malaysia’s weather conditions. Sturgeon fish typically develop in chilly locations. Female fish eggs that have not been fertilised are collected and hastily packed into tins to maintain their farm-to-table freshness without the use of preservatives, chemicals, or colouring.

Chef Hervé, who received his classical training in France, has been with the Nobu Group for more than 20 years. He started out as the executive chef of Nobu Paris before overseeing the opening of Nobu Atlantis, the signature restaurant within the renowned ocean-themed resort Atlantis on The Palm Dubai, as well as Nobu restaurants in the Middle East (i.e., Qatar, KSA, Russia and South Africa).

Chef Toshiyuki has been with Nobu for 20 years and holds himself to the highest standards of sushi preparation by supervising the education of all sushi chefs at Nobu restaurants around the world. Chef Toshiyuki is a certified specialist in Japanese cuisine.

Limited Time Only

The Black Gold Osusume menu will only be available at Nobu KL for a limited time. Guests are encouraged to make a reservation in advance to experience a treat at Nobu KL like never before!

  • 6pm to 10:30pm on Wednesday, 27 July
  • 11:45am to 2pm on Thursday, 28 July
  • 6pm to 10:30pm on Friday, 29 July

The Full Menu


  • Wasabi Potato with Caviar – RM180++
  • Sushi with Caviar and Quail Eggs – RM180++
  • Caviar Hand Roll – RM200++
  • Botan Ebi with Uni and Caviar New Style – RM200++
  • Toro Tataki Black Goma Dressing with Caviar – RM250++


  • Yuzu Miso Marinated Sturgeon – RM160++
  • Umami Sturgeon Crispy Vegetables Aji Amarillo – RM160++
  • Scallop Yuzu Truffle with Caviar – RM160++
  • King Crab Dashi Cream and Caviar – RM250++
  • Japanese Beef with Caviar – RM350++


  • Lychee Apple Pavlovas – RM50++
  • Melon Kakigori – RM50++
  • Green Tea Profiterole with White Chocolate Yuzu – RM50++

Note: All prices are quoted in MYR and are subject to 10% Service Charge and 6% SST.

Per the current SOPs, only guests that have the low risk status on their MySejahtera app will be allowed to dine in. For enquiries and reservations, please call 03 – 2380 0028, Whatsapp 019 289 5085 or email

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