NOBU InterContinental Hong Kong continues its “ROKU-WAREKI” Japanese Gourmet Experience, with Chapter 2 featuring YAYOI – SPRING EQUINOX Omakase Menus.

“Wareki” refers to the ancient Japanese calendar, with each solar term 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".

During its 2019 Gourmet Series, NOBU InterContinental Hong Kong is integrating the “Wareki” concept into six culinary chapters. 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 chapter 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.

Chapter 2: YAYOI – SPRING EQUINOX OMAKASE
March 12 – April 22

YAYOI is the traditional Japanese name for March. It means “New Life”. The Spring Equinox occurs when the sun. crosses the celestial equator, making day and night time of equal length and thus symbolising the start of spring. 

Our “Yayoi- Spring Equinox” Omakase Menus, which incorporate seasonal products from Chugoku and Shikoku regions, are inspired by the early spring season when flowers start to bloom.
As per our NOBU Chefs, “Spring is about flowers blooming and vegetables sprouting, so we have created menus that provide a glimpse and taste of spring freshness.”

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, and Onion

6-course Omakase Lunch Menu (inclusive of a mocktail): HK$688
-  Hatsu Katsuo Sashimi, Dried Miso
-  Hotaru Ika Sashima, Kinome Miso / White Fish Sashimi, Sakura Dressing
-  Roasted Saba. Tosazu, Gochujang Vinaigrette
-  U.S. Prime Beef, Nori, Black Garlic Miso
-  Sushi Assortment / Miso Soup
-  Pavlova Rice Puff Roll, Kiwi Yoghurt Mousse, Kiwi Granita, Strawberry

8-course Omakase Dinner Menu: HK$1,488
- Hotaru Ika Sashimi, Kinome Miso / Sayori Sashimi, Sakura Dressing
-  Akagai Sashimi, Spring Vegetable Salsa / Shirauo Sashimi, Umami Jelly /
   Hatsu Katsuo Sashimi, Dried Miso
-  Sushi Assortment
-  Steamed Awabi, Light Garlic Soy
-  Roasted Saba, Tosazu, Gochujang Vinaigrette
-  A5 Japanese Wagyu, Nori, Black Garlic Miso
-  Miso Soup, Pork, Spring Vegetables
-  Pavlova Rice Puff Roll, Kiwi Yoghurt Mousse, Kiwi Granita, Strawberry

Some of the special dishes on the Omakase Lunch and Dinner Menus include:

HOTARU IKA SASHIMI, KINOME MISO   / SAYORI SASHIMI,   SAKURA DRESSING
Hotaruika and sayori are both seasonal fish that only become available in Japan's fish markets in the spring.
For a Nobu touch to his sashimi dish, Executive Sushi Chef Kazunari Araki uses kinome miso, that is green in colour to represent the sprouting of plants. He has created a light pink sakura dressing to symbolise the renewal of springtime. The sakura, Japan's symbolic flower of spring, reminds us that life is short and beautiful, just like the cherry blossoms that fall from the tree after just a few days.

AKAGAI SASHIMI - SPRING VEGETABLE SALSA / SHIRAUO SASHIMI - UMAMI JELLY /HATSU KATSUO SASHIMI -  DRIED MISO
As spring approaches, one cannot miss Hatsu Katsuo, also known as the “first bonito”. In the Edo period between 1603 and 1868, there was a common saying that the edokko (which referred to a person born and raised in Edo (which was renamed Tokyo in 1868), would pawn his wife to buy Hatsu-Katsuo.

STEAMED AWABI, LIGHT GARLIC SOY
The abalone is steamed in the authentic style with seaweed and radish - absorbing the taste and flavour of both sea and earth, with a light garlic soy seasoning to bring out the natural umami.

A5 JAPANESE WAGYU, NORI, BLACK GARLIC MISO 
The Setouchi Sea, one of the biggest seaweed producing areas in Japan, has provided inspiration for our NOBU chef, who grills the wagyu with seaweed flakes and then serves the beef with seasonal vegetables.

MISO SOUP PORK, SPRING VEGETABLES 
The refreshing and flavourful pork soup is prepared with seasonal vegetables (radish and carrots) – a warming dish to cleanse your palate before dessert.

PAVLOVA RICE PUFF ROLL, KIWI YOGHURT MOUSSE, KIWI GRANITA, STRAWBERRY
Inspired by the picturesque sakura blossoms, Pastry Chef Joanna Yuen artistically envisions a taste of spring on the dessert plate.

Follow our NOBU ROKU- WAREKI JAPANESE GOURMET JOURNEY as it continues throughout 2019:

Chapter 3: SATSUKI – GRAIN BUDS OMAKASE
May 14 – June 30

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 25

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 27

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 30

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

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

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 2: YAYOI – SPRING EQUINOXOMAKASE.
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