NOBU InterContinental Hong Kong is offering a unique dining experience for caviar lovers this autumn with an 8-course Caviar Culinary Journey Menu (available from September 6-30). NOBU Executive Chef Sean Mell and Executive Sushi Chef Kazunari Araki have specially sourced a variety of premium grade farmed caviar and caviar products from Italy, Uruguay and China, which they have incorporated with NOBU's new style Japanese cuisine.

The 8-course Omakase dinner menu (at HK$1,588+10% service per person) showcases an innovative selection of NOBU dishes using a diverse range of international caviar ingredients. In addition to traditional caviar, our chefs have chosen unconventional caviar products, including pressed caviar, caviar butter, caviar spread and dried caviar, to create this Autumn Caviar Culinary Journey.

The selected caviar is produced from different species of sturgeon including Huso Huso, Huso Dauricus, Acipenser Schrenkii and Acipenser Transmontanous. Selected caviar includes River Beluga from China, White Sturgeon and Classic Siberian from Italy and Classic Oscietra from Uruguay.  All the products are fresh, instead of pasteurized, and use the Malossol technique (known as “pure salted” with a low quantity of salt in the caviar maturation) in order to preserve the smooth texture and reveal the delicate flavour of the final product.  

For the exclusive Caviar Menu, Caviar Spread is used by both Executive Sushi Chef Araki Kazunari and Executive Chef Sean Mell.  Araki-san uses Pressed Caviar in one of his cold dishes, while Sean uses Caviar Butter for one of his hot dishes. Both Sean and NOBU Pastry Chef Priscilla Li have incorporated Dried Caviar into their dishes.

The innovative Autumn Caviar Culinary Journey Menu includes:

• Botan Ebi Sashimi with Caviar Cube / Taraba Gani Tartar with Caviar and Coriander Dressing
• Uni Sashimi with Caviar Lingot & Tamago Foam / O-Toro Roll with Caviar Spread and Cauliflower Purée
• Sushi Assortment
• Steamed Ise Ebi with Caviar Egg Sauce / Caviar Crispy Rice with Yuzu Crème
• Roasted Butterfish Fillet with a Caviar Matsutake Sphere
• A5 Japanese Wagyu with Lobster Caviar and Foie Gras Teriyaki
• Hot Inaniwa Udon
• Berry Flute – Champagne, Blueberries, Genmaicha with Dried Caviar

Please click here for the NOBU Autumn Caviar Culinary Journey Menu.

For further information and reservations, please contact our Restaurant Reservations Centre at Tel: 2313 2323 or e-mail fb.hongkong@ihg.com.

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 the NOBU Autumn Caviar Culinary Journey Menu.
Please click here for images of NOBU InterContinental Hong Kong.

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