HONG KONG - NOBU InterContinental Hong Kong, in cooperation with the Hyogo Prefecture, has meticulously selected the finest and freshest Hyogo ingredients for a special culinary promotion from August 23 - September 21. NOBU InterContinental Hong Kong will welcome celebrated Japanese guest chef Jiro Ogue, a pioneer of French cuisine in Japan, thanks to his 30 years with Alain Chapel (Kobe) on August 23 & 24 as he showcases special dishes featuring premium ingredients from Japan's Hyogo Prefecture.

Jiro Ogue, currently Executive Chef at Tokyo's La Jeunesse Daikanyama, has led the French culinary community in Japan for the past three decades, gaining acclaim as Executive Chef of "Alain Chapel" (Kobe), the only overseas branch of the eponymous French 3-Michelin star restaurant.

On August 23 & 24 at NOBU InterContinental Hong Kong, Guest Chef Jiro Ogue will present a range of innovative dishes made with seasonal ingredients from Hyogo.   The Hyogo Omakase menu has been created in collaboration with NOBU Executive Chef Erik Idos and Executive Sushi Chef Hideki Endo who visited Hyogo in June to sample and source the ingredients.

Guests can indulge in innovative new-style Japanese dishes by Guest Chef Ogue and NOBU Chefs Idos and Endo showcasing premium Hyogo ingredients such as authentic Kobe Beef, Pork, "Hamo" Pike Conger, Sea Bream and "Nori" Seaweed from Awaji Island.

Fresh seasonal Hyogo ingredients will include onions from Awaji Island, which have a soft fiber with a high sugar content, wonderful aroma and milder pungent taste than onions grown elsewhere.  The Hyogo Omakase menu will also include a dessert made fresh Figs from Awaji Island and large Black Soybeans from Tamba, which are sweet and glossy.

Please click here  for the special 8-course Hyogo Omakase Dinner Menu (HK$1,438 + 10% service per person), which will be available from August 23 - September 21.

About Guest Chef Jiro Ogue

One of Kobe's most celebrated chefs, Jiro Ogue, currently Executive Chef at Tokyo's   La Jeunesse Daikanyama, is a pioneer of French cuisine in Kobe. He is especially acclaimed for his 30 years at "Alain Chapel" (Kobe), the only overseas branch of the French 3-Michelin star restaurant, Alain Chapel, in Mionnay, France.

Originally from Fukuroi, Shizuoka prefecture, Japan, Ogue gained his first exposure and fascination with French cuisine when he worked in Bourgogne and Paris in the early 1970s. He returned to Japan in 1974 to join the Osaka Royal Hotel.

Chef Jiro Ogue moved to Hyogo prefecture in 1981 when the French restaurant, Alain Chapel at the Kobe Portopia Hotel was launched. He had the chance to train in Mionnay, France with Alain Chapel, the renowned chef known as the "Leonardo da Vinci of French culinary society". 

From its opening as the only international outpost of the 3-Michelin star "Alain Chapel" restaurant, Ogue worked his way up to Executive Chef and devoted over 25 years to "Alain Chapel" (Kobe). Through his fastidious work and overcoming countless obstacles, Chef Jiro Ogue has successfully preserved the philosophy, traditions and tastes of Alain Chapel.  

In his roles as Chairman of the Kobe French Cuisine Council and Deputy Chairman of All Japan Chefs Association - Kansai Region, Hyogo Chapter, and as regional committee member for the Association des Disciples d'Auguste Escoffier in Japan,

Chef Ogue is proactively helping the next generation of chefs.  As a committee member of the Hyogo Foods Promotion Council, he helps to promote safe and high quality food from Hyogo prefecture and to also encourage local and international consumption of Hyogo products.

As an ambassador for the Hyogo Foods Promotions Council, Chef Jiro Ogue will be at NOBU InterContinental Hong Kong on August 23 and 24 to showcase a special Omakase menu showcasing Hyogo ingredients -- created in collaboration with NOBU Executive Chef Erik Idos and Executive Sushi Chef Hideki Endo. The collaborative Hyogo Omakase Menu will be available at NOBU InterContinental Hong Kong through

September 21.

About NOBU InterContinental Hong Kong

Executive Chef Erik Idos

Executive Chef at NOBU InterContinental Hong Kong since 2010, Erik Idos is a nine year veteran of NOBU restaurants. He spent three years at NOBU San Diego, where he served as the opening Executive Sous Chef. Prior to that, Erik worked at NOBU 57 in New York. Erik first became interested in cooking as a child and was inspired by his grandfather who cooked avidly as a hobby. He has fond childhood memories of watching his grandfather and aunts cooking Filipino cuisine, which for Erik is "comfort food". At age 20, the Los Angeles native decided to pursue cooking as a career, entering the California Culinary Academy in San Francisco where he received his formal training. 

About NOBU InterContinental Hong Kong Executive Sushi Chef

Hideki Endo

Born in Hokkaido, Hideki Endo grew up in the hotel and restaurant business. His family ran a small hotel and his father was a chef, so it was a natural career choice. After working in the family business from a young age, Hideki moved to Sapporo to work for the Japanese sushi restaurant Momotaro. He has also worked at the famous Kaiseki restaurant Hamagin, Hotel Sumire in Sapporo and the Hilton Otaru. Hideki joined the opening team NOBU InterContinental Hong Kong in 2006. Since 2008 he has served as Executive Sushi Chef.

Please click  here for images of Guest Chef Jiro Ogue and a selection of his dishes.

For a full selection of NOBU InterContinental Hong Kong images, please click here.

For reservations, please call InterContinental Hong Kong's Restaurant Reservations Centre at 2313 2323 or e-mail: fb.hongkong@ihg.com

NOBU InterContinental Hong Kong is open daily for lunch from 12 noon - 2:30pm and dinner from 6:00pm - 11:00pm. 

Attire: Smart casual. The NOBU Bar lounge is open daily 12 noon-2:30pm and

from 6:00pm to midnight.

NOBU InterContinental Hong Kong

Second Floor, InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong

Restaurant reservations: (852) 2313-2323 

Reservations fax: (852) 2366-5205

E-mail: nobuhongkong@ihg.com 

www.hongkong-ic.intercontinental.com 

For further press information and images, kindly contact:

Carole L. Klein

Director of Public Relations & Communications

INTERCONTINENTAL HONG KONG
18 Salisbury Road
Kowloon, Hong Kong

Direct tel:  (852) 2313-2335

Mobile tel: (852) 6288-3217
Direct fax: (852) 2721-5964
E-mail: carole.klein@ihg.com

www.intercontinental.com / hongkong-ic.intercontinental.com