Nobu Kuala Lumpur Turns Ten With Chefs Philip Leong And Toshiyuki Shiramizu

Ten years on, Nobu Kuala Lumpur stands as more than a restaurant—it’s a cultural landmark. Executive Chef Philip Leong and Corporate Sushi Chef Toshiyuki Shiramizu look back on the journey, reflect on its impact, and share what the next decade holds.

When Nobu Kuala Lumpur opened its doors in 2015, it didn’t just introduce another fine-dining name to the city—it redefined what dining out could mean. With Japanese precision colliding with the vibrancy of Peruvian flavours, all wrapped in the unmistakable Nobu hospitality, it was a new benchmark for Kuala Lumpur’s food scene.

A decade later, Nobu KL has not only endured but flourished, cementing itself as one of the city’s most distinctive dining destinations. At the centre of this story are two chefs: Executive Chef Philip Leong, who has helmed the restaurant since day one, and Chef Toshiyuki Shiramizu, Nobu’s Corporate Sushi Chef, who ensures Nobu’s exacting sushi philosophy remains uncompromised around the globe. Together, they reflect on the past ten years and the milestone celebration that awaits this October.

A decade of growth at Nobu Kuala Lumpur

For Chef Philip, the last ten years have been as much about people as it has been about food. “When we first opened, there was so much excitement—and just as much pressure,” he recalls with a laugh. “We were introducing Nobu’s unique fusion style to Malaysia, something most diners here had never experienced. Over the years, we’ve grown alongside our guests. Some who came here for their very first taste of Nobu ten years ago are still dining with us today. That loyalty is the greatest reward.”

Beyond the menu, Chef Philip’s role has been about building culture. “Every plate that leaves the kitchen isn’t just mine—it’s the product of an entire team. The past decade has been about creating a kitchen that reflects Nobu’s philosophy: respect, humility, and pride in everything we do.”

The Nobu spirit, everywhere

Though not based in Malaysia, Chef Toshi has seen Nobu KL’s evolution up close through his regular visits. His role as Corporate Sushi Chef is to safeguard Nobu’s DNA across continents—from Malibu to Los Cabos, Bangkok to Kuala Lumpur.

“My responsibility is to ensure Nobu’s sushi philosophy is alive and consistent in every city,” he explains. “Each time I return to KL, I see the passion and precision in Chef Philip’s team. It’s clear they’ve carried Nobu’s spirit with pride. This tenth anniversary isn’t just about Kuala Lumpur—it’s part of Nobu’s story worldwide.”

Looking ahead

The milestone is less a culmination than a launchpad. “Ten years is just the beginning,” Chef Philip says firmly. “The real excitement lies in how we continue to surprise and delight our guests. Nobu has always been about evolution.”

Chef Toshi echoes this sentiment: “The beauty of Nobu is its dynamism—it is never static. I believe the next decade for Nobu KL will be even more vibrant, more innovative, and just as committed to excellence.”

A night to remember

To mark the occasion, Nobu Kuala Lumpur will host its 10-Year Anniversary Celebration on Saturday, 11 October 2025. The evening will be made unforgettable with the presence of Chef Nobuyuki Matsuhisa—Nobu-san himself.

Ten years in, Nobu Kuala Lumpur has shown how culinary innovation, consistency, and heart can build something enduring. And with Nobu-san himself gracing the celebrations, 11 October 2025 promises not just a party, but a defining moment for the decade to come.

Seats for this once-in-a-decade dinner are limited, with reservations available via ‪+60 19-389 5085 or nobuklevents@noburestaurants.com

Nobu KL