In 2019 NOBU InterContinental Hong Kong is showcasing a “ROKU-WAREKI” Japanese Gourmet Experience, with six seasonal promotions throughout the year.

“Wareki” refers to the ancient Japanese calendar, which consists of 24 solar terms, each named and reflected by seasonal changes. Over the centuries, this calendar has been crucial for farming and fishing and as an indicator for the culinary industry when selecting seasonal ingredients. “Roku” comes from the Japanese word meaning "six".

For its 2019 Gourmet Series, NOBU InterContinental Hong Kong has integrated the “Wareki” concept to create six gourmet chapters throughout the year. Our NOBU Chefs have found inspiration from the key dates on the “Wareki” Japanese calendar to create a series of Omakase Lunch and Dinner Menus, with each seasonal episode using ingredients from a different region of Japan.

Each menu is designed with consideration not only of seasonal produce and ingredients such as seafood, meat, vegetables and fruit, but each menu also reflects  the seasonal change with different cooking styles – all while infusing Nobu's signature “new style Japanese cuisine” and presentation to create an exciting gourmet exploration for NOBU guests.

6-course Omakase Lunch Menu (inclusive of a welcome mocktail): HK$668 per person
8-course Omakase Dinner Menu: HK$1,488 per person

Please add 10% service to all prices.

NOBU SAKE EXPERIENCE
New seasonal sake from Nobu's exclusive sake provider, Hokusetsu will be showcased with each culinary episode for a unique pairing experience.

Try NOBU's Premium Sake Pairing package:
Full Package: HK$500   Alternatively, choose any 3 out of 4: HK$400

Chapter 1: MUTSUKI – GREAT COLD OMAKASE 
January 11 – February 5
MUTSUKI is the traditional Japanese name for January – meaning the month of harmony. GREAT COLD is the last solar term among the 24 solar terms on the Japanese calendar when the weather in parts of Japan can be snowy, rainy and icy cold. The theme is based on “Farewell to the old year” with harmony and gatherings.

All products are sourced from the Kyushu and Okinawa regions.       
SEASONAL PRODUCTS showed in the Omakase Menu include:

Seafood: Tairagai (Pen shell), Aka Ebi (Red shrimp), Shirako (Milt of Cod), Houbou (Red Gunnard),
Buri (Japanese Amberjack)

Vegetables: Mizuna, Lily Bulb, Burdock, Celery, Mandarins

The 6-course MUTSUKI – GREAT COLD OMAKASE LUNCH MENU includes:

• ABURI HOTATE & AMA EBI SASHIMI kinkan dressing
• TUNA SASHIMI orin apple purée     IKA TARTAR SPHERE   truffle yuzu dressing, dried miso
• OYSTER TEMPURA yuzu kosho aioli
• HOBA LEAF BAKED U.S. PRIME BEEF O. SALSA
• SUSHI ASSORTMENT / MISO SOUP
• CARAMEL ICE-CREAM MOCHI shiso, apple

The 8-course MUTSUKI – GREAT COLD OMAKASE DINNER MENU includes:

• ABURI TAIRAGAI & AKA EBI SASHIMI  orange jelly, kinkan dressing
• IKA TARTAR SPHERE  truffle yuzu dressing, dried miso
  SHIRAKO & HOUBOU SASHIMI ROLL   kabu ponzu     TORO SASHIMI   orin apple purée
• DELUXE SUSHI ASSORTMENT
• OYSTER TEMPURA  yuzu kosho aioli
• GRILLED BURI FILLET  light citrus teriyaki
• HOBA LEAF BAKED A5 JAPANESE WAGYU o. salsa
• ASARI CLEAR SOUP
• CARAMEL ICE-CREAM MOCHI shiso, apple

Chapter 2: YAYOI – SPRING EQUINOX OMAKASE
March 12 – April 9
YAYOI is the traditional Japanese name for March. It means “New Life”. The Spring Equinox signals the equal length of day and night. On the day of the Spring Equinox, the sun is directly above the equator. The theme is based on the early spring season with flowers start to bloom.

All products will be sourced from the Chugoku and Shikoku regions.
SEASONAL PRODUCTS showcased on the Omakase Menus include:
Seafood: Sawara, Sayori, Pacific Herring, Shirauo, Akagai, Hotaru-Ika, Asari Clams
Vegetables: Zenmai, Seri, Tsukushi, Onion

Chapter 3: SATSUKI – GRAIN BUDS OMAKASE 
May 14 – June 16
SATSUKI is the traditional Japanese name for May. It means the “early rice-planting month”.
GRAIN BUDS refer to the time when the seeds from the grain are becoming full, but are not yet ripe.
The theme is related to the Ocean and the approach of summertime.

All products will be sourced from the Kansai region.
SEASONAL PRODUCTS to be showcased in the Omakase Menus include:
Seafood: Ainame, Ishimochi, Kibinago, Aji, Iwana, Kisu, Kurodai, Managatsuo, Shako
Vegetables / Fruit: Mizu Garashi, Fuki, Jyunsai, Asparagus, Melon, Cherries

Chapter 4: FUMIZUKI – GREAT HEAT OMAKASE 
July 15 – August 11
FUMIZUKI is the traditional Japanese name for July. It means the “Month of Erudition”. On the evening of the seventh day of FUMIZUKI during Tanabata (also known as the Star Festival), colourful paper strips are inscribed with wishes and hung from bamboo branches. The GREAT HEAT marks the hottest season of the year.
The theme is inspired by the summer season and the mountains which provide some relief from the “Great Heat”.

All products will be sourced from the Chubu and Kanto regions. 
SEASONAL PRODUCTS showcased on the Omakase Menus:
Seafood: – Awabi, Suzuki, Hamo, Unagi, Anago, Kohada, Kawahagi
Vegetables / Fruit: Goya, Okra, Shishito, Edammame, Plums, Watermelon

Chapter 5: NAGATSUKI – WHITE DEW OMAKASE 
September 16 – October 13
NAGATSUKI is the traditional Japanese name for September. It means “The Long Month” when the nights become longer than the daytime. WHITE DEW indicates the real beginning of a cooler autumn. The temperature declines gradually and the vapours in the air often condense into white dew on the grass and trees at night.
The theme is based on the autumn harvest season.

All products will be sourced from the Tohoku region.
SEASONAL PRODUCTS to be showcased on the Omakase Menus include:
Seafood: – Sanma, Kanpachi, Shitabirame, Magarei, Saba, Hokkigai
Vegetables / Fruit:  Kabocha, Matsutake, Maitake, Taro,Tonburi, Peaches, Grapes, Karin, Nashi, Green Mandarin Oranges 

Chapter 6: SHIMOTSUKI – LIGHT SNOW OMAKASE 
November 11 – December 15
SHIMOTSUKI is the traditional Japanese name for November. It means the “Month of Frost”. LIGHT SNOW occurs when the weather is cold, yet the earth is not frozen enough for the snow to stick. Consequently the snow is light.
The theme is wintertime.

All products will be sourced from the Hokkaido region.
SEASONAL PRODUCTS to be showcased on the Omakase Menus include:
Seafood: – Tajiki, Kaneda, Kinki, Shisha Mo, Acadia, Zuwaigani, Hotate, Oysters
Vegetables / Fruit: Mountain Yams, Shiitake, Ginkgo, Soybeans, Persimmon, Pears, Strawberries, and Apples

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 

IMAGE LINKS:
Please click here for images of dishes from EPISODE 1: MUTSUKI – THE GREAT COLD OMAKASE.
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