Nobu Kuala Lumpur Afternoon Tea Review: Japanese-Peruvian High Tea

The Nobu Kuala Lumpur afternoon tea was never going to be a quiet imitation of the English tradition. There were no cucumber sandwiches, floral china or anxious discussions about whether the jam should meet the scone first. Instead, Nobu built its Sky High Tea around Japanese-Peruvian flavors: sashimi, crispy rice, soft-shell crab, sushi, matcha and yuzu, served high above Kuala Lumpur.

We had already learned in Bangkok, at the Authors’ Lounge afternoon tea and Erawan Tea Room, that afternoon tea can carry a strong sense of place. Nobu took the idea further. Its savory courses were the main event, the sweets had a distinctly Japanese accent, and complimentary green tea held the experience together. This review covers both the Signature and Premium sets offered during our 2019 visit.

Before reaching the dining room, we passed through the security checks of Menara 3. “Are we entering a top-secret institution?” I wondered as the whole arrival began to feel faintly James Bond. It was an unusual prelude to afternoon tea, but Nobu was never aiming for the conventional.

The Original Nobu Kuala Lumpur Setting

Nobu’s cuisine grew from chef Nobuyuki Matsuhisa’s experience in Japan and Peru, bringing Japanese technique together with Peruvian ingredients and a taste for bold acidity and chili. That identity made the brand a natural candidate for an afternoon tea that did not depend on British ritual. Robert De Niro later became Matsuhisa’s business partner, and the restaurant group expanded internationally, but the food remained the clearest introduction to what “Nobu style” meant.

The restaurant itself felt bright, polished and deliberately restrained. Pale wood softened the contemporary lines, while the long sushi counter and open kitchen placed the craft of the food at the center of the room. Floor-to-ceiling windows did the rest. From the 56th floor, we could see KLCC Park, Mandarin Oriental and even our room at the Four Seasons Kuala Lumpur. For a moment we thought we saw somebody inside. Wrong room, fortunately.

Smart casual dress suited the room during our visit. Anyone unsure what that means in practice can use our afternoon tea dress code guide, though today’s policy should always be confirmed directly with the restaurant.

Signature and Premium Nobu Afternoon Tea Sets

Guests could choose between the Signature High Tea Set and the Premium High Tea Set. Both followed the same three-part rhythm: cold savory dishes, cooked bites and sweets. Each included free-flow Japanese green tea, while cocktails, sushi and other dishes from the à la carte menu could be ordered separately.

The format worked because Nobu did not squeeze its food into a borrowed afternoon tea template. The experience felt more like a compact tasting menu served during afternoon tea hours. Savory dishes carried most of the excitement, and dessert arrived as a playful final course rather than the entire reason for coming.

Japanese Green Tea and Nobu Cocktails

The included Japanese green tea was pleasant and suited the food, but this was the one part of the experience that felt less ambitious. With such a varied menu, a choice of several Japanese teas would have made the pairing more interesting. The limited tea selection explains the 7.6 score in our review card, even though the tea itself was good.

For Gin Sake

Ian chose the For Gin Sake, combining Tanqueray gin and sake with elderflower and Japanese mint. The large ooba leaf tasted grassier than familiar spearmint, with hints of basil and anise. It began with a purposeful bitterness before turning clean and refreshing, somewhere in the distant family of a mojito but with considerably more character.

Nobu Soju Dragon

I ordered the Nobu Soju Dragon. Dragon fruit, elderflower and lemon gave it a light, refreshing profile, while finely diced fruit added texture between sips. Soju brought a smooth finish, and the Japanese mountain peach garnish contributed a remarkably floral aroma. It was simple to drink but far from simple in flavor.

Nobu Kuala Lumpur Afternoon Tea Food Review

Signature High Tea: Cold Course

The Signature set opened with salmon tataki and Matsuhisa dressing. The salmon was exceptionally tender, and the dressing’s soy, vinegar and mustard notes were assertive without hiding the fish. Onion, radish and seaweed brought enough crunch and freshness to keep the bite precise.

Another favorite looked like a tiny rolled sponge cake until the first bite revealed tamagoyaki. The Japanese rolled omelet was moist, gently sweet and much fuller in flavor than its delicate appearance suggested.

Yellowtail with Jalapeño

Yellowtail sashimi with jalapeño captured the Japanese-Peruvian idea in one bite. Buttery fish met citrus-infused soy, while a carefully measured slice of jalapeño added warmth without overwhelming it. I was still a chili rookie at the time, so eating the whole slice felt like a small personal achievement. Nobu made bravery remarkably easy.

Premium High Tea: Cold Course

The Premium set began with soft salmon and crisp Asian pear dusted with miso powder. Otoro tartare followed, shaped into a tiny cake and finished with caviar. The finely diced tuna belly needed little embellishment beyond wasabi soy, onion and garlic. Octopus with avocado was bolder, with contrasting textures and a ponzu sauce full of citrus and gentle heat.

Signature High Tea: Cooked Course

The cooked Signature course moved from crisp nori crackers to smoked salmon on fried rice with wasabi sour cream. The rice had a crisp shell and a pleasingly chewy center, which made the soft salmon feel even richer. Chicken kushiyaki with teriyaki sauce brought tenderness and a noticeable touch of chili, while Alaskan crab curry somehow remained strong enough to announce itself without erasing the lettuce beneath it.

Premium High Tea: Cooked Course

Seasonal mushrooms in a tangy marinade left a warm, citrusy aftertaste, but the soft-shell crab with watermelon was the dish I remembered most clearly. The crab arrived in a crisp tempura coating, with juicy meat beneath. Watermelon sounded like an eccentric companion, yet its sweetness and almost meaty texture made the combination feel complete.

The watermelon also brought back a memory of the remarkable Japanese melon we had eaten at Le Normandie in the Mandarin Oriental Bangkok. Very different meals, certainly, but both showed how a familiar fruit can become the detail that refuses to leave your memory.

The À La Carte Additions We Could Not Resist

I know what you are thinking: surely that was enough food. Eating a little more is one of my less practical talents, and neither Ian nor I wanted to leave Nobu without trying its sushi and signature risotto. After speaking with the staff, Chilean sea bass also joined the table. Restraint had officially left the building.

The sea bass had been marinated in red miso for three days. It was soft as butter and deeply flavored, yet the sauce complemented the fish instead of overwhelming it. The risotto was creamier and more comforting, lifted by truffle oil and tiny edamame beans that added little bursts of freshness.

Nobu Sushi

Watching the sushi chef at work made an extra order almost inevitable. We tried nigiri and uramaki with freshly grated wasabi, soy sauce and pickled ginger, although the fish and rice were good enough to need very little assistance.

My favorite was toro nigiri topped with caviar and citrus sauce. Yellowtail with green onion, ginger and ponzu came remarkably close, while the shrimp tempura roll with sesame and asparagus offered a more comforting contrast. These dishes were extras, but they reinforced how seriously Nobu approached even the smallest bite.

Nobu Afternoon Tea Sweets

After so many savory dishes, the sweet finale felt almost like a change of restaurant. A smooth soy ice cream bar came coated in white chocolate and crunchy almonds. Its mild flavor made it a gentle opening before the chewier, brighter desserts that followed.

Fried mochi brought a crisp outer layer and the satisfying chew of glutinous rice within, softened by silky vanilla syrup. Matcha ran through a fluffy tiramisu, while yuzu cream and caramelized peel sharpened the cheesecake. Almond biscotti, black sesame pie and seaweed churros offered less sugary alternatives without feeling like consolation prizes.

Our Verdict on Nobu Kuala Lumpur Afternoon Tea

The Nobu Kuala Lumpur high tea succeeded because it understood its own identity. It did not ask us to forget scones by replacing them with decorative substitutes. It offered something genuinely different: excellent fish, bright sauces, crisp textures and Japanese-inspired sweets arranged with the precision expected from Nobu.

Presentation and savory food were the strongest parts of our visit, supported by warm, polished service. A broader Japanese tea selection would have made the experience more complete, and the tempting à la carte additions could quickly raise the bill. Even so, this remained one of the most original afternoon teas we tried in Kuala Lumpur.

The practical caveat matters today: this review captures a 2019 experience at Nobu’s former home, and the high tea is not shown on the restaurant’s current official menus. If Nobu revives it, adventurous tea lovers should pay attention. Until then, use this article as a record of a particularly successful Japanese-Peruvian interpretation of afternoon tea, and explore our guide to the best high tea in Kuala Lumpur for currently relevant alternatives.

Nobu Afternoon Tea Review Card

• 9.2/10
  ATMOSPHERE – 9.2/10
• 9.5/10
  SERVICE – 9.5/10
• 7.6/10
  TEA SELECTION – 7.6/10
• 10/10
  PRESENTATION – 10/10
• 10/10
  FOOD OFFER – 10/10
• 9.5/10
  VALUE – 9.5/10

Nobu Kuala Lumpur Practical Information

Nobu Kuala Lumpur Afternoon Tea FAQ