NOBU InterContinental Hong Kong continues its 2018 GOURMET JOURNEY OF JAPAN (2-4-8) showcasing special products each season from 2 prefectures on one of the Japan's 4 main islands (Kyushu, Shikoku, Honshu and Hokkaido), with 8 unique culinary episodes during the year.

From April 17- May 20, Episode 3: features “The Healing Taste of Kochi” on Shikoku Island with Omakase Lunch and Dinner Menus that showcases ingredients and dishes inspired by local cooking techniques.

② - Represents 2 prefectures from Japan's key islands

④ - Represents the 4 key Islands of Japan: Kyushu, Shikoku, Honshu and Hokkaido

⑧ - Represent 8 promotions in 2018

Executive Chef Sean Mell and Executive Sushi Chef Kazunari Araki are creating the 2018 NOBU specialty menus, showcasing seasonal products and ingredients ranging from seafood and meat to vegetables and fruit, based on a gourmet exploration that infuses NOBU cuisine with the local cooking culture from each selected Japanese prefecture and island.

EPISODE 3: Shikoku Island, “THE HEALING TASTE OF KOCHI” (April 17- May 20)

*Please note that menu items may vary according to the availability of seasonal ingredients.
Please add 10% service charge to all prices.

The 6-course Lunch Omakase Menu (which is inclusive of a mocktail) includes:

• Katsuo Tataki (Seared Bonito) with Tosazu (Tosa Vinegar)
• Dorome (Baby Sardine) with Garlic Miso
  Marinated Saba (Mackerel) with Daikon (White Turnip) Pickle
• Ise Ebi Karaage (Deep-fried Lobster) with Tentsuyu Broth (Tempura dipping sauce)
• Tokushima Pork Belly with Spicy Sweet Tamago Sauce
• Sushi Assortment – Miso Soup
• Ocean Compote – Yuzu, Mango, Konbu, Meringue

Click here for the Kochi Lunch Menu.

The 8-course Omakase Dinner Menu features:

• Katsuo Tataki (Seared Bonito) & Uni Sashimi with Anchovy and Tosazu (Tosa Vinegar)
• Dorome (Baby Sardine) with Garlic Miso
  Marinated Saba (Mackerel) with Daikon (White Turnip) Pickle,
  Shioyaki Ayu (Grilled Sweet Fish with Salt) Yuzu Kosho Paste
• Deluxe Sushi Assortment
• Ise Ebi Karaage (Deep-fried Lobster with Tentsuyu Broth (Tempura dipping sauce)
• Grilled Kunsei Toro (Smoked) with Ponzu Sauce
• Tokushima Pork Belly with Spicy Sweet Tamago Sauce
• Sanuki Udon
• Ocean Compote – Yuzu, Mango, Konbu, Meringue

Click here for the Kochi Dinner Menu.

Below is the inspiration behind some of NOBU Executive Chef Sean Mell and Executive Sushi Chef Araki Kazunari's Kochi inspired dishes from the Kochi Omakase Dinner Menu:

KATSUO TATAKI & UNI SASHIMI with Anchovy,Tosazu
This is adapted from one of the most famous local dishes, katsuo-no-tataki, which is popular especially during Spring and Autumn when the bonito fish are in the waters of Shikoku Island during their migration. The fish is commonly roasted, with the surface seared for a savoury taste, while the inside meat of the fish remains fresh and juicy.

ISE EBI KARAAGE with Tentsuyu Broth
Traditionally made with moray eel, this dish is recreated with lobster tempura, served with tentsuyu broth, which is slightly stronger in flavour than the usual tempura sauce, thus bringing out the natural lobster umami.

OCEAN COMPOTE – Yuzu, Mango, Konbu, Meringue
Kochi is known for its citrus fruit and also as the biggest yuzu producer in Japan. During the humid Spring/Summer, Pastry Chef Joanna Yuen is preparing a light and refreshing dessert comprised of a meringue bowl filled with yuzu sorbet, which is topped with mango, lime & kombu which is poured onto the meringue tableside and served with Chantilly cream.

UPCOMING EPISODES OF OUR 2018 NOBU GOURMET JOURNEY OF JAPAN:

Please click here for further details on the NOBU GOURMET JOURNEY OF JAPAN (2-4-8) showcasing the 4 main Islands of Japan (Kyushu, Shikoku, Honshu and Hokkaido) with 2 prefectures from each island and 8 Promotions in 2018.

NOBU SAKE EXPERIENCE

Throughout 2018 NOBU InterContinental Hong Kong will also offer a Premium Sake Pairing package.

Full Package: HK$500 
Alternatively, choose any 3 out of 4: HK$400

New Sake products from NOBU's exclusive sake maker and provider, Hokusetsu, will be featured each quarter to pair with the seasonal 6-course Omakase Lunch Menu and 8-course Omakase Dinner Menu.

NEW SAKE PRODUCTS IN 2018 include:

• Daiginjo Enshinbunri Nama Genshu
• Kinboshi Enshinbunri Nama Genshu
• Junmai Daiginjo Enshinbunri Nama Genshu
• YK35 Enshinbunri Nama Genshu

During Episode 3, the sake selection (80 ml each) includes:

• Daiginjo Enshinbunri Nama Genshu
• Nobu The Sake Junmai Daiginjo
• Junmai Ginjo 71
• Umeshu

The highlighted Sake this spring is

• Junmai, Enshinbunri, Nama Genshu

Please add 10% service charge to all prices.

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 images of disheson” The Healing Taste of Kochi” Omakase Menu.
Please click here for images of NOBU InterContinental Hong Kong and Nobu Matsuhisa.

For further press information, please contact:

Carole L Klein
Executive Director of PR & Communications, InterContinental Hong Kong
Tel: (852) 2313 2335 / Fax: (852) 2721 5964                    
E-mail: carole.klein@ihg.com