Experience A Sakura-Filled Spring With Nobu’s Hanami High-Tea [Review]

This April, Nobu Kuala Lumpur lets guests enjoy and celebrate the spring season by “picnicking” indoors with sakura flavours.

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It’s springtime in some parts of the world and it’s usually the time of the year when many people will travel to Japan to see the beautiful Japanese Sakura.

Over in Japan, the Japanese Sakura Festival is a huge annual celebration. During the weekends, families and friends will spend the time eating, drinking, and barbecuing underneath clouds of flourishing cherry blossoms.

Since it’s too hot in Malaysia to properly enjoy a picnic, you can still enjoy a glimpse of this celebration over at Nobu Kuala Lumpur.

Nobu’s Hanami High-Tea encapsulates the flavours and essence of Hanami in a few tasty dishes.

Here’s what you get to enjoy in the afternoon tea:

COLD

Sauteed Abalone in Butter Soy
Boiled Hotaru Ika & Wakame in Umami Broth
Madai Tamari Sushi Ball wrapped with Sakura Leaf

HOT

Edamame
Wagyu Sando
Foie Gras & Yuzu Marmalade Monaka Shell
King Crab with Spicy Ponzu Chukka Ramen

DESSERT

Peach Cheesecake with Clear Jelly
White Goma Mochi with Sakura Tea Cremeux
Sakura Tea Ice Cream with Sable coated with Strawberry Chocolate

The Taste Test

The afternoon tea experience is different from what I had before in other places simply because each course comes in a sleek black bento box.

The wine and cocktail selections. Image: Adeline Leong/TRP

While waiting for our food, we were given time to peruse a selection of drinks. Under the wine package, there’s a choice of Whispering Angel, Chateau D’esclans, France (Rose Wine), Chandon Garden Spritz, Australia (Rose Sparkling Wine), and Chandon Brut Rose, Australia (Rose Sparkling Wine).

Under the cocktail package, there’s Sakura Masu, which is served in a thick wooden box (the masu). It’s a sakura-infused tequila mixed with lychee juice, umeshu syrup, hazelnut syrup, and lemon juice.

The Cold Dishes: Sauteed Abalone in Butter Soy, Boiled Hotaru Ika & Wakame in Umami Broth, and Madai Tamari Sushi Ball wrapped with Sakura Leaf. Image: Adeline Leong/TRP

We started with the cold dishes and ate them from left to right for the best taste. The Sauteed Abalone in Butter Soy was delicious with a nice, salted flavour, while the Boiled Hotaru Ika & Wakame in Umami Broth was refreshing.

The flavours of the Sakura Leaf wrapping around the Madai Tamari Sushi Ball were interesting too.

The Hot Dishes: Foie Gras & Yuzu Marmalade Monaka Shell, Wagyu Sando, King Crab with Spicy Ponzu Chukka Ramen, and Edamame. Image: Adeline Leong/TRP

The hot dishes were equally exciting as they have Wagyu Sando, Foie Gras & Yuzu Marmalade Monaka Shell, King Crab with Spicy Ponzu Chukka Ramen, and Edamame.

The most eye-catching dish in the box was none other than the pink Monaka Shell. The pink shells held the foie gras and yuzu marmalade inside together so it could be eaten like a mini burger. It melted right in my mouth and left me wanting more.

The wagyu in the sandwich also melted in my mouth with a tasty buttery taste from the toast.

There was a kick of spiciness in the King Crab with Spicy Ponzu Chukka Ramen, but it overall tasted as fresh as they come.

The desserts: Sakura Ice Cream with Sable coated with Strawberry Chocolate, Peach Cheesecake with Clear Jelly, and White Goma Mochi with Sakura Tea Cremeux. Image: Adeline Leong/ TRP

For desserts, we had a selection of Peach Cheesecake with Clear Jelly, White Goma Mochi with Sakura Tea Cremeux, and Sakura Ice Cream with Sable coated with Strawberry Chocolate.

The ice cream sandwich could be easily picked up to be eaten and the soft and mild sakura flavours were good.

The big and soft mochi has sakura paste in the centre which wasn’t overly sweet. The mochi practically melts in the mouth because the white sesame skin was thin enough.

By the time we had the cheesecake, we were feeling quite full. The cheesecake was delicious although I couldn’t detect the peach flavour.

The Verdict

As someone who doesn’t like the usual tequilas, the Sakura Masu was surprisingly an enjoyable drink. I love the sweet flavours and it was easy to drink throughout my meal.

It was also fun to figure out how to drink it out of the box. It wasn’t difficult, but it was a unique experience and served as an ice-breaker in a group.

Overall, I preferred the Hot Dishes for its Wagyu Sando and Foie Gras & Yuzu Marmalade Monaka Shell.

For the Cold Dishes, I liked the sautéed abalone and the Madai Tamari Sushi Ball.

All the desserts were delicious, but the ice cream sandwich and the sakura mochi flavours are something you can only enjoy in Nobu.

Nobu’s Hanami High-Tea is priced at RM158++ and is subject to a 10% Service Charge and 6% SST.

It’ll be available across the first four weekends of April:

1 & 2 April
8 & 9 April
15 & 16 April
22 & 23 April

Nobu KL Hanami High-Tea

Address: L4A-05, Level 4A, Shoppes at Four Seasons Place, 145, Jalan Ampang, Kuala Lumpur, 50450 Kuala Lumpur, Federal Territory of Kuala Lumpur. (Inside Four Seasons Hotel)

Menu Availability: April weekends

Price: RM158++/pax (subject to 10% service charge and 6% SST)

For reservations: Call 03-2380 0028, Whatsapp 019-289 5085, or email nobuklreservations@noburestaurants.com

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