Nobu KL’s Maguro Osusume Review: An Ode to Tuna

COVER Maguro Osusume | Photo: Nobu KL

This May, Nobu Kuala Lumpur introduces Maguro Osusume, an exclusive month-long special dedicated to the rich and multifaceted world of premium bluefin tuna. More than a culinary showcase, the menu celebrates conscious luxury – where every part of the maguro is honoured, prepared, and presented through the inimitable Nobu lens.

Rooted in sustainability, the Maguro Osusume menu reflects Nobu KL’s commitment to fine dining with purpose, reducing food waste while elevating each cut into a refined gastronomic experience.

“In crafting this menu, we wanted to not only showcase the versatility and beauty of maguro but also tell a deeper story of sustainability and respect for the ingredients we work with,” shares Chef Philip Leong, Executive Chef at Nobu Kuala Lumpur. “The Maguro Osusume is more than a dining experience; it’s a statement of how we, as chefs, can make conscious choices without compromising on indulgence.”

A Culinary Anatomy of Tuna

Maguro Osusume unfolds not simply as a display of premium cuts, but as a story—told through texture, flavour, and a deep respect for resources. At the media preview hosted by Nobu Kuala Lumpur, we were invited to step into this narrative, experiencing firsthand how the team weaves their culinary craft and hospitality into every course.

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ABOVE Tuna Tasting, (from left) Akami Tataki, O-Toro Truffle Maui Salsa, Chu Toro Jalapeno

The journey begins with the Tuna Tasting — a trio of delicate expressions that set the stage for the courses to come. For diners or those less familiar with the nuances of maguro, this tasting serves as the perfect introduction to the different cuts of tuna — from lean to luxuriously fatty — each prepared to highlight its unique character.

First, the Akami Tataki presents a clean, almost ethereal experience — lean tuna lightly seared to perfection, with its centre left raw to preserve its delicate purity.

Next comes the table’s unanimous favourite: the O-Toro Truffle Maui Salsa. Here, the luxurious marbling of o-toro is elevated by the earthy depth of truffle and the bright, tropical sweetness of a Maui-inspired salsa, creating a mouthful that feels both indulgent and uplifting.

Finally, the Chu Toro Jalapeño strikes a harmonious balance between richness and spice — buttery, medium-fatty tuna paired with a playful jalapeño kick. The mild heat gently amplifies the natural sweetness and fattiness of the cut, leaving a lingering, deeply satisfying finish.

ABOVE O-Toro Yuzu Anticucho

The O-Toro Yuzu Anticucho is a standout — buttery, melt-in-the-mouth tuna belly, gently seared and dressed in a citrusy, Peruvian-inspired yuzu anticucho sauce. The smoky tang cuts through the richness, creating a mouthful that is both decadent and refreshingly bright.

HOT

ABOVE Toro Caviar Tacos

The Toro Caviar Tacos are deceptively simple at first glance — rich, buttery cuts of toro paired with briny, umami-laden caviar, all cradled within a crisp, fragrant corn-based taco shell. It’s a small bite that captures a big idea: the seamless fusion of cultures and flavours.

Tacos, after all, have become almost emblematic of Nobu’s signature style — playful in form, yet uncompromising in luxury.

ABOVE Tuna Bone Marrow Wasabi Soy

The Tuna Bone Marrow with Wasabi Soy immediately turns heads with its unexpected presentation and concept. Who would have imagined that tuna could yield marrow? Gelatinous, rich, and almost impossibly creamy, the marrow offers a luxurious mouthfeel, sharpened by the clean, bracing heat of wasabi that invigorates without overwhelming. A final flourish of caviar crowns the dish, adding a briny opulence to every spoonful.

ABOVE Tuna Collar with Sweet Spicy Soy

Moving into deeper, heartier territory, the Tuna Collar with Sweet Spicy Soy offers a robust, soulful experience. Grilled to tender perfection, the collar is glazed in a house-made sauce that strikes a delicate balance between heat and sweetness. This dish, we learn, is inspired by Chef Nobu’s interpretation of Ikan Masak Kicap Manis, a comforting staple in Malay home kitchens — reimagined with Nobu’s touch.

ABOVE Tuna Cheek with Wasabi Salsa

The Tuna Cheek with Wasabi Salsa rounds out the highlights with quiet sophistication — tender cheek meat paired with a piquant wasabi salsa. The texture is extraordinary, reminiscent of a perfectly seared Wagyu steak — plump, but also melting effortlessly on the tongue, yet rich with depth. Here, the heat is a whisper, allowing the natural sweetness of the fish to take center stage before leaving a clean, lingering warmth on the palate.

ABOVE Tuna Steak in Teriyaki Sauce

The Tuna Steak in Teriyaki Sauce closes the procession — familiar yet elevated, a reminder that when simplicity is executed with precision, it needs no spectacle. Although ‘teriyaki’ is named on the menu, the dish arrives accompanied by two other distinct sauces that is wasabi and mustard based, each offering a nuanced way to experience the tuna’s natural richness. Trust when we say — each sauce opens a different doorway to the tuna steak, transforming the experience with every dip.

ABOVE Chef Renante Dominguez, Head Sushi Chef of Nobu Kuala Lumpur | Photo: Nobu KL

Sustainability Beyond the Plate

Beyond its culinary artistry, Maguro Osusume also furthers Nobu Kuala Lumpur’s mission to promote sustainability and mindful dining. A percentage of the proceeds from the menu will be donated to Food Bank Malaysia, a charitable organisation committed to tackling food wastage and food poverty in the community.

ABOVE Whole Tuna Cutting | Photo: Nobu KL

Adding to the momentum, Nobu KL will also host its first-ever Live Bluefin Tuna Auction on Friday, 9 May at 6 PM. In an experience rarely offered to the public, guests will have the opportunity to bid on premium cuts of fresh bluefin tuna, with the choice to have their purchase prepared à la minute by the Nobu culinary team — or to take it home for their own indulgence.

A percentage of the auction proceeds will also be channelled towards supporting Food Bank Malaysia, furthering the restaurant’s sustainable dining initiative. Book your seats early.

At its heart, Maguro Osusume is a meditation on mindful gastronomy. In an era where luxury often equates to excess, Nobu KL’s approach is refreshingly introspective. Here, it is found not in extravagance, but in thoughtfulness and the deliberate crafting of a menu that maximises the bounty of one fish, reducing waste while uncompromising on flavour.