NOBU InterContinental Hong Kong is showcasing a special á la carte menu of Uni dishes from August 7 through August 23.  Sea urchin, known as uni (うに?) in Japan, and its roe are considered delicacies. Traditionally it is served raw as sashimi or in sushi with soy sauce and wasabi.

Executive Chef Oyvind Naesheim and Executive Sushi Chef Hideki Endo will be featuring a selection of unique uni dishes -- prepared in traditional Japanese style, Nobu-san's innovative new-style, as well as their own new creations. 

For the sashimi, Executive Sushi Chef Hideki Endo has chosen two types of live uni (Hokkaido Bafun & Russian Murasaki) which will be served on the shell, plus 1 fresh uni (Saga Karatsu) served on a wooden tray. Each type of uni can be ordered individually or as a sampler, which allows guests to enjoy the various  character and texture of each fresh uni.  (The live uni imported from Japan and Russia for this promotion will be coming via daily shipments).

Traditional uni dishes will include Tempura and Chawanmushi (steamed egg). 

Nobu Style dishes will be Uni shooters with caviar and sake ponzu. 

Meanwhile Executive Chef Oyvind's new creations are:

-          Homemade Uni 'Tofu" with yuzu amazu ponzu

-          Sautéed King Crab Inaniwa Udon with uni sauce. 

Executive Sushi Chef Hideki' has created:

-    P.U.B 'Sandwich" made of Portobello mushroom, Uni and Roasted Beef

-    Kyushu Awabi, Uni and Caviar, abalone ginger reduction 

-    Uni Tartar with Summer Salad, seafood dashi jelly

Guests can also select an 8-course Summer Uni Omakase Menu (HK$1,488 per person) which includes three uni dishes.

For the complete NOBU “Uni August” Menu, please click here.

For images, please click here for a selection of images.

About Uni

The edible parts of the sea urchin are the gonads and the roe. Both can be eaten raw or cooked. In Japan, the roe is a delicacy which can retail for over US$450 per kilogram.

Fresh uni taken directly from a living sea urchin commands the highest price and is worth the experience as uni this fresh is noticeably different from uni that has been processed 24+ hours in advance. Eating live urchin is a much different experience, as both the flavour and texture are much better.

Uni has a unique and distinctive taste of the pure deep ocean with a delicious sweet creaminess, with a briny, slightly nutty flavour.

For further information and reservations, please contact our Restaurant Reservations Centre at Tel: 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 

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