As of June 25, NOBU patrons can enjoy a selection of new Hong Kong Osusume Dishes – which will be available exclusively at NOBU InterContinental Hong Kong.

The new dishes are created by world famous chef Nobu Matsuhisa, NOBU InterContinental Hong Kong Executive Chef Oyvind Naesheim and Executive Sushi Chef Hideki Endo, along with new desserts by NOBU Pastry Chef Priscilla Li.

As per NOBU InterContinental Hong Kong Executive Chef Oyvind Naesheim, “We created our new dishes with summertime in mind. They are light and refreshing and visually colourful and vibrant. The new Hong Kong Osusume dishes offer different flavours and more local tastes. They are designed to complement Nobu's signature à la carte dishes, while offering guests unique dishes which are available exclusively at NOBU InterContinental Hong Kong. For the garnish on some of the new dishes, we are using fresh ingredients from our new InterContinentalGarden at the New Life Organic Farm in Hong Kong's NewTerritories.”

NOBU InterContinental Hong Kong Executive Chef Oyvind Naesheim's New Creations

Crispy Yuba Bun with Foie Gras, Spicy Aioli   (3 pieces)

To complement the foie gras on these crispy Yuba “sliders” and to add complex flavours, Oyvind has added pickled mushroom, smoked burdock and a jalepeňo slice for richness.

Oyvind uses whole abalone from South Africa, live from Nobu's fish tanks to the guest's plate. Piquillo peppers from Peru are roasted and smoked. Cucumber salsa and Korean Shiso leaf add balance to the flavours. Oyvind also uses fresh cucumber from the InterContinentalGarden at the New Life Organic Farm.

Oyvind uses sea eel, slightly fried with teriyaki sauce, to roll around each piece of foie gras paté. Fresh summer truffle, along with beet root cloves, micro greens from the InterContinentalGarden and yuzu juice complete the dish.

The John Dory is pan-seared. Quinoa is used for the salsa with anonion shiso vinegar and micro baby shiso leaves.

A5 Japanese Wagyu with Uni-Kinome Butter

The finest beef from Japan is enhanced with a fragrant herbal Uni-Kinome butter made with prickly ash, pickled pearl onions and slim pim (sweet pepper) from our InterContinental Garden.

NOBU InterContinental Hong Kong Executive Sushi Chef Hideki Endo's New Creations

Akamutsu Tartar with Iberico Ham, Green Plum Sauce

Akamstsu is a deep sea snapper known for its oily tender white meat. Hideki sears it, so its delicious fatty and tender taste comes through. He does not add seasoning, except for the plum sauce which adds a refreshing acidity, with a piece of Iberico ham to add saltiness.

Aburi Anago Yuba Roll, Foie Gras Foam

Hideki flame-torches the salt water eel. which is then rolled in yuba (soybean skin). The foie gras foam adds flavour and makes the dish more light and airy.

Kinmedai with Mizunasu and Kohlrabi, Toro-Yuba and Koji Dressing

The tender red snapper pairs beautifully with the Toro-Yuba (which has a soft, creamy texture). The crunchy, apple-like texture of the Kohrabi adds contrast, along with dressing made from Koji (rice malt).

Red Prawn and Scallop Sashimi Cups, Black Bean Jalapeño Sauce

If you like Nobu tacos, you'll love this dish. Red prawn and scallop sashimi fill the inside of a crispy cup made from mochi flour and seaweed, topped with a black bean jalapeňo sauce.

Maguro Crown Aburi and Foie Gras, Balsamic Akamiso Calamansi

For this dish, Hikedi uses the rarely used tuna crown, which is very exclusive since there are only two pieces per tuna. The fattiness of the tuna and the richness of the pan-seared foie gras cube pair beautifully with the acidity of his balsamic akamiso calamansi sauce.

NOBU InterContinental Hong Kong Pastry Chef Priscilla Li's New Desserts

Inspired by South East Asian flavours and ingredients

Southern Sweetie

papaya custard, pandan sponge, coconut granita and lemongrass jelly

Taste Likes Tomato

fruit tomato, cheesecake gelato, goma pudding and balsamico granite

Kir Royal

caviar mill, champagne, cassis and genmaicha

Please click here for the new Osusume Menu with pricing.

About Nobu Matsuhisa

Nobuyuki Matsuhisa, simply known to the world as “Nobu”, was destined for a career in the kitchen. His first job was at a sushi restaurant in Shinjuku, Tokyo called Matsueizushi. Then at age twenty-four he moved to Peru to open a restaurant in Lima. His time in Peru had a major impact on his cuisine, as he began weaving Peruvian influences into his dishes -- thus forming the beginning of his signature style.

He opened his own “Matsuhisa” restaurant in Beverly Hills in 1987. Matsuhisa became an instant success for food lovers and celebrities. In 1993, Nobu partnered with Robert De Niro to open the first “NOBU” restaurant, located in Tribeca, New York. Then in 2006, NOBU InterContinental Hong Kong opened – making it Nobu's first restaurant in Asia (outside of Japan). The popularity of his innovative new-style Japanese cuisine has resulted in a total of 25 NOBU restaurants and 5 Matsuhisa restaurants, located on all 5 continents.

The latest NOBU news: NOBU Hotels in Riyadh and Manila will open later this year. (NOBUHotelLas VegasCaesarsPalace opened in Feb 2013.) 

About Oyvind Naesheim, NOBU InterContinental Hong Kong Chef

Originally from Norway, Oyvind Naesheim has spent over ten years working at NOBU restaurants around the world. Fascinated by Japanese cuisine and in particular by the NOBU concept, Oyvind first joined NOBU London in 2003 where he worked his way up the culinary ranks,  Nobu-san  then hand-picked Oyvind to be the opening Executive Chef at NOBU InterContinental Hong Kong when the restaurant opened in Dec 2006. He then became opening chef at NOBU Beijing in 2010.

While in Bejing, Oyvind also assisted Nobu-san with business development in Asia.  In 2012 Oyvind moved to Hawaii to open NOBU Lanai, where he developed new dishes and also supported the NOBU Waikiki operation. In Fall 2013 Oyvind returned to NOBU InterContinental Hong Kong

About Hideki Endo, NOBU InterContinental Hong Kong Sushi Chef

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.

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 

Please click here for a selection of images of the new Hong Kong Osusume dishes.

For further press information, please contact:

Carole L Klein

Director of PR & Communications

InterContinental Hong Kong                                

Tel : (852) 2313 2335 /  Fax : (852) 2721 5964                 

E-mail: carole.klein@ihg.com