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 June 1- 30, Episode 4: features “Savour the Flavour of Aichi” on Honshu Island with Omakase Lunch and Dinner Menus that showcase ingredients and dishes inspired by local Aichi 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 4: Savour the Flavour of Aichi (Honshu Island)

Japan's Aichi prefecture, well-known for its automotive industry, in recent years has also become acclaimed for its excellent food, most of which can be found in its capital city, Nagoya.

Aichi's cuisine has always been recognised as unique. It highlights the brewing culture of soy paste (miso), soy sauce and fermented rice condiment (mirin). Unlike other miso, Aichi's soybean miso is tastier the longer it is simmered. Some of Aichi's well-known dishes include miso-nikomi udon, miso-oden and miso-katsu, all of which use special variations of soybean miso when simmering.

Our NOBU Executive Chef Sean Mell and our NOBU Executive Sushi Chef Kazunari Araki will guide food lovers on a tour of Aichi, sharing their imaginative creations using with different seasonal products such as Ayu (Sweet Fish), Suzuki (Seabass) and Taraba Gani (King Crab)

*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:

• TAKO (Octopus) SHABU-SHABU  yuzu soy
• SUZUKI (Seabass) SASHIMI  sakura ebi (shrimp), shirasu (baby whitebait) salsa &
  TUNA TATAKI  nasu (eggplant), hatcho miso (dark miso)
• STEAMED TARABA GANI (King Crab) sudachi (Japanese citrus) butter soy
• PORK KATSU akamiso (red miso) sauce
• SUSHI ASSORTMENT with  MISO SOUP
• ICY BLUSH STRAWBERRY, MASCARPONE, BALSAMIC, KAKIGORI
  (strawberry cheeese cone  with shaved ice)

Click here for the Aichi Lunch Menu.

The 8-course Omakase Dinner Menu features:

• TAKO SHABU-SHABU yuzu soy    
  COOKED CHERRY STONE  shiso salsa
• SUZUKI (Seabass) SASHIMI sakura ebi (shrimp), shirasu (baby white bait) salsa
  TORO TATAKI  nasu (eggplant)  hatcho miso (dark miso) 
  UNAGI RICE CRACKER
• DELUXE SUSHI ASSORTMENT
• STEAMED TARABA GANI (King Crab) sudachi (japanese citrus) butter soy
• GRILLED AYU (Sweet Fish)
• WAGYU KATSU (Wagyu Cutlet) akamiso (red miso) sauce
• KISHIMEN (Flat Udon noodles with a unique Aichi broth)
• ICY BLUSH STRAWBERRY, MASCARPONE, BALSAMIC, KAKIGORI
  (Strawberry Cheese Cone with shaved ice)

Click here for the Aichi Dinner Menu.

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

SUZUKI SASHIMI, SAKURA EBI with SHIRASU SALSA, TORO TATAKI with NASU, HATCHO MISO,
served with an UNAGI RICE CRACKER

This sampler highlights several authentic Aichi products such as sakura ebi, shirasu, hatcho miso, and hitsumabushi. The Unagi rice cracker was inspired by hitsumabushi, one of the famous traditional main courses in Aichi. Executive Sushi Chef Araki Kazanari has created a home-made rice cracker from scratch – with an innovative twist on this traditional dish.

GRILLED AYU

Cormorant fishing is a traditional fishing method in which fishermen use trained cormorants (birds) to fish in rivers. On the Nagara River in Honshu Island, this is a popular tourist activity in which visitors have a chance to join the fishing boat and watch trained cormarats catch ayu, sweet fish. Referred to as  "aroma fish" in Japan because of its rich smell, the freshly caught ayu are then grilled and served at your table. During NOBU's Gourmet Journey of Aichi, enjoy ayu prepared the same way.

WAGYU KATSU WITH AKAMISO SAUCE

Miso-Katsu is a renowned dish from Aichi. For the dinner Omakase Menu, Executive Chef Sean Mell has creatively changed the pork which is usually used in this dish to Wagyu, which gives a more tender texture and juicy flavour.

KISHIMEN

Kishimen is a traditional dish in Nagoya using a special type of flat Udon noodles. It is served with a broth made of soy sauce with added seasoning and toppings including fried tofu “age”, slices of cured fish paste “kamaboko”, and dried skipjack or bonito shavings “katsuobushi” or “kezuribushi”. This soup is milder that most traditional Aichi dishes which have strong flavours, thus making it a mellow palette pleaser towards the end of a meal. The balanced flavour has been unchanged since the late Edo/Meiji periods, most probably to appease the diverse tastes of people crossing the region to and from Tokyo and Osaka.

ICY BLUSH - STRAWBERRY, MASCARPONE, BALSAMIC, KAKIGORI

As per NOBU Pastry Chef Joanna Yuen, “Aichi is famous for its strawberries. I always look forward to strawberry cream, which is 'heaven on a plate' for me in the summertime. To give this dessert texture, I have substituted cream with cream cheese. And to give the dessert a 'kick', I have used a drop of raspberry balsamic to add acidity.”

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 4, 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 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