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

From October 3-28, Episode 7 of the Gourmet Journey of Japan showcases Hiroshima on Honshu Island with Omakase Lunch and Dinner Menus that showcase ingredients and dishes inspired by local Hiroshima cooking techniques.

Executive Chef Sean Mell and Executive Sushi Chef Kazunari Araki have created the 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.

Located on the western side of Honshu Island, Hiroshima has a lively food culture and an abundance of delicious seafood, due to its long coastline along the Seto Inland Sea. Oysters are the most well-known seafood item here, but Anago (eel) and special noodle dishes like Hiroshima Okonomiyaki are also very popular in the region.

In the October Omakase Lunch and Dinner Menus, Executive Chef Sean Mell & Executive Sushi Chef Araki Kazanari are using a variety of Hiroshima's finest seasonal products including oysters, anago (salt water eel), tai (Seabream), tako (octopus) and lemons.

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

• Oyster Niten Mori – Komomo Purée, Nobu Salsa
• Tai Sashimi with Bacon and Jalapeño / New Style Tako Sashimi
• Lobster Okonomi Yaki
• Roasted Pork Belly with Quail Egg and Katsu Sauce
• Sushi Assortment / Miso Soup
• Citrus Comfort – Salted Lemon Cake with Mascarpone and Calpis Sorbet

Click here for the Hiroshima Lunch Omakase Menu* inclusive of a mocktail (HK$668 + 10% service per person)

The 8-course Omakase Dinner Menu features:

• Oyster Santen Mori – Komomo Purée, Shiso Salsa, Nobu Salsa
• Tai Sashimi & Caviar with Bacon and Jalapeño, New Style Uni & Tako Sashimi, Anago with Chirimen Jako and Daikon
• Sushi Assortment
• Lobster Okonomiyaki
• Kinki Shiomachi “Nobu Style Nabe”
• Roasted Pork Belly with Quail Egg and Katsu Sauce
• Tsukemen
• Citrus Comfort – Salted Lemon Cake with Mascarpone and Calpis Sorbet

Click here for or the Hiroshima 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 Hiroshima inspired dishes from the Hiroshima Omakase Menus:

OYSTER SANTEN MORI – KOMOMO PURÉE, SHISO SALSA, NOBU SALSA
Hiroshima Bay, one of the best breeding environments for oysters, produces around two-thirds of Japanese oysters. Executive Sushi Chef Kazunari Araki has prepared the fresh Hiroshima oysters in three styles, with different NOBU sauces for a unique tasting experience.

LOBSTER OKONOMIYAKI
Okonomiyaki is mainly associated with the Kansai or Hiroshima regions of Japan. In Hiroshima City, you can find many okonomiyaki restaurants; each has its unique style of cooking this savoury pancake using a variety of ingredients. Executive Chef Sean Mell has created his interpretation of okonomiyaki, NOBU style using fresh lobster.

KINKI SHIOMACHI “NOBU STYLE NABE”
Nabe (Japanese hot pot) is also another popular dish in Chūgoku region in the western most region of Honshū Island where Hiroshima is located, especially in the winter time. Shiomachi Nabe is usually made with sea bream; however Chef Sean is using exclusive Japanese Kinki (channel fish) for his NOBU style Nabe.

TSUKEMEN
Due to the warm weather in Hiroshima, Tsukemen and other types of noodles without soup are often preferred over ramen. Chef Sean is preparing the Tsukemen in an authentic Hiroshima style with a cold spicy broth.

CITRUS COMFORT – SALTED LEMON CAKE WITH MASCARPONE AND CALPIS SORBET
Hiroshima is Japan's top producer of lemons. Its lemons have a slightly higher concentration of dissolved salts, since they are grown in a coastal area. To showcase their unique flavour, NOBU Pastry Chef Joanna Yuen has created a salted lemon cake which has the perfect balance of sweet and savoury flavours. For the homemade sorbet served with the cake, Joanna is using Calpis, a Japanese uncarbonated soft drink.

Learn more about 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
Try NOBU's 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, are featured each quarter to pair with the seasonal 6-course Omakase Lunch Menu and 8-course Omakase Dinner Menu.

During Episode 7, the sake selection (80 ml each) includes:

• Junmai Ginjo 71
• NOBU The Sake Junmai Daiginjo
• YK35 Daiginjo Enshinbunri Nama Genshu
• Umeshu

CHAMPAGNE RUINART ROSÉ

NOBU is also showcasing Champagne Ruinart Rosé (HK$380 per glass), which pairs beautifully with NOBU's new style Japanese cuisine.

Ruinart Rosé

Ruinart Rosé, the generous expression of the Ruinart taste, illustrates the harmonious blend of Chardonnay and Pinot noir. Exotic fruits, lychee and guava weave together, mingled with notes of Damascena rose and citrus fruits, to create its complex aromatic profile. Ruinart Rosé can be served from aperitif to dessert, delicately echoing the elegance of Japanese cuisine. The pairing brings together a daring, delightful freshness and accentuates the harmonious complexity.

About Ruinart

The House of Ruinart was founded in 1729 by Nicolas Ruinart. His uncle, a learned Benedictine monk called Dom Thierry Ruinart, had incredible insight. He foretold that this new “wine with bubbles”, developed in his native region of Champagne and which the royal courts of Europe adored, was destined for a bright future. Driven by a constant quest for excellence and the absolute, the House selected Chardonnay, a rare and fragile grape variety, as the common thread for all its cuvées.  Dom Ruinart's vision and heritage of excellence has been passed down and continues to be a core value and tradition at the House of Ruinart.

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 / E-mail: nobuhongkong@ihg.com 

Please click here for images of dishes from the Hiroshima 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