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.

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.

From July 12 – August 22, Episode 5 features Shizuoka on Honshu Island with Omakase Lunch and Dinner Menus that showcase ingredients and dishes inspired by local cooking techniques.

EPISODE 5: Shizuoka “Under Mount Fuji” 

The nutrient-rich soil and clear groundwater surrounding Mount Fuji in Shizuoka on Honshu Island are perfect for farming, making the produce from Shizuoka well-known in Japan and globally. On the Shizuoka Omakase menus, Chefs Sean & Araki have used the finest seasonal products from the region including wasabi, green tea and garden greens.

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

- HIRAME SASHIMI umami matcha powder
- TUNA SASHIMI wasabi salsa, UNAGI & YAMAIMO SHISO ROLL
- SAKURA EBI  KAKIAGE ponzu dashi
- U.S. PRIME BEEF yakiniku tare
- SUSHI ASSORTMENT , MISO SOUP
- MOUNT FLOW milk lava cake, shizuoka melon sorbet

Click here for the Shizuoka Lunch Omakase Menu (HK$668 + 10% service per person)

The 8-course Omakase Dinner Menu features:

- TORO SASHIMI wasabi salsa , KINMEDAI SASHIMI umami matcha powder
- “NAGARAMI” SEA SNAIL shizuoka oregi sauce &
   “GAWA” AJI TATAKI & UNAGI & YAMAIMO SHISO  ROLL 
- DELUXE SUSHI ASSORTMENT
- SAKURA EBI KAKIAGE ponzu dashi 
- STEAMED KURO SHITABIRAME ginger soy
- IWATE WAGYU yakiniku tare
- TSUKE-NAPOLITAN
- MOUNT FLOW milk lava cake, shizuoka melon sorbet

Click here for the Shizuoka Dinner Omakase Menu (HK$1,488 + 10% service per person)

*Please note that menu items may vary according to the availability of seasonal ingredients.

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

TORO SASHIMI  with Wasabi Salsa  & KINMEDAI SASHIMI with Umami Matcha Powder

In the Utogi district of the city of Shizuoka, natural wasabi (Japanese horseradish) grows in the abundant clear streams formed from the water of Mount Fuji. The Shizuoka wasabi was highly recommended by shogun Ieyasu Tokugawa during the Meiji period and has been famous ever since. Executive Sushi Chef Kazunari Araki has been inspired to create a special wasabi salsa for the toro sashimi.

Shizuoka is one of Japan's biggest producing prefectures for the finest quality green tea, which attributes to the good health and longevity of Shizuokans. Executive Sushi Chef Araki has especially chosen matcha powder to pair with the Kinmedai Sashimi.

“NAGARAMI” SEA SNAIL with Shizuoka Oregi Sauce / “GAWA” AJI TATAKI /UNAGI & YAMAIMO SHISO ROLL

Nagarami sea snails and gawa aji tataki are popular local ingredients used in home cooking in Shizuoka with each family having its own method of preparing dishes with these ingredients. Enjoy Executive Sushi Chef Araki's interpretation of these local products. In addition, unagi (eel) is also a must-try item from Shisuoka, rolled with yamaimo (Japanese mountain yam) and shiso.

SAKURA EBI KAKIAGE with Ponzu Dashi

Sakura ebi (shrimp) is a specialty of Shizuoka Prefecture and the only place in Japan where it can be caught. Executive Chef Sean Mell is preparing it as “sakura ebi kakiage”, a special tempura dish with a variety of chopped vegetables and shrimp), then adding Nobu's South American inspired flavours with ponzu dashi.

STEAMED KURO SHITABIRAME with Ginger Soy

Not only is Shizuoka famous for garden greens, it's also famous for its seafood including kuro shitabirame (black Japanese Sole). For Executive Chef Sean Mell, this fresh seafood is best served steamed with ginger soy to bring out its natural aroma.

UPCOMING EPISODES OF OUR 2018 NOBU GOURMET JOURNEY OF JAPAN:

Please click here for further details of 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 5, the sake selection (80 ml each) includes:

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

The highlighted Sake this summer 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 dishes from the Shizuoka 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