Join us throughout 2020 for a unique culinary experience curated by NOBU Executive Chef Rhys Cattermoul, commemorating Nobu Matsuhisa's first adventure outside of Japan to Peru when he was inspired to create his innovative new-style Japanese cuisine which is now world famous.

Each season throughout 2020 NOBU Executive Chef Rhys and his team will be creating unique Nobu style à la carte dishes which pay tribute to the Peruvian culture and cuisine that has influenced Nobu-san for over 40 years.

Marrying the two cultures seamlessly, Rhys's curated culinary experience will cover the eight natural regions of Peru (Chala, Yunga, Quechua, Suni, Puna, Janca, Rupa-Rupa, Omagua). 

Our NOBU Nikkei Peruvian Experience will start during winter in the highest regions of Puna & Janca in the Andes Mountain range and along the Peruvian Glaciers. Then in the spring, we'll head to the valley regions of Suni & Quechua with their unique cultural heritage in cities like Cusco and the Titikaka Lake region. During the heat of summer, we will descend to the coastal areas of Yunga & Chala in the cities of Lima and Ica. Finally, when autumn arrives, we will head to the deep jungle areas around the Amazon River and Moyobamba in the regions of Rupa-Rupa & Amagua.

The cuisine of Peru is a heterogeneous mixture of the diverse cultural influences that enrich the South American country. An important influence has been the combination of Japanese and Peruvian cuisine known as Nikkei cuisine which was created by the Japanese immigrants and their descendants. Traditional Peruvian staples such as corn, potatoes, and rice have been combined with Spanish, Basque, and Japanese cuisine to evolve into a sophisticated genre.    

Incorporating ingredients and influences from each Peruvian region, which differs in altitude, weather, soil, flora and fauna, history, culture and typical dishes, Rhy and Executive Sushi Chef Satoru Hashimoto will blend them with Nobu Classic Dishes such as Sashimi Tacos and New Style Sashimi – finding inspiration from the most notable Peruvian dishes, like Ceviche and Tiradito. Pastry Chef Joanna Yuen, who has been awarded “Pastry Chef of the Year” by Hong Kong Tatler / T-Dining, will also be creating a Nikkei Peruvian inspired dessert for each experience.

Winter - Andes Mountain Experience (January – March)
Spring - Inca Valley Experience (April – June)
Summer - Lima Coastal Experience (July – September)
Autumn - Amazon Experience (October – December)

Winter - Andes Mountain Experience (January – March)

Our Winter – Andes Mountain Experience highlights the Puna Region, which is shaped by plateaus and undulating terrain around several lakes and lagoons, and the Janca Region. Janca means “white” referring to the Carabaya mountain range and the Cordillera Blanca Mountains which are topped with snow year-round. This is the highest region of the Andes.

Typical dishes are Pesque de Quinoa, Chupe de quinoa, Chicharron de alpaca, Chairo, Trucha frita, Queso cauche, mazamorra de Calabaza and Chicha de mole.

The range of local ingredients & products include bitter potatoes, quinoa, barley, haba (broad beans), corn, wheat, pumpkin, carrots, onion, rice with husk, lamb and a variety of river fish.

Experience our NOBU NIKKEI PERUVIAN á la carte dishes on our
Winter – Andes Mountain Experience (January – March)

• WHITE FISH Yuzu Caviar, Aji Amirillo - HK$168
• CHU TORO & AVOCADO SASHIMI Aji Panca Miso - HK$208
• SEAFOOD CEVICHE ROLL Rocoto, Crispy Peruvian Purple Potato - HK$165
• ROASTED CAULIFLOWER TACO Spicy Yuzu Foam, Aji Limo and Avocado - HK$120
• NOBU EMPANADAS King Crab, Corn, Edamame, Tomatillo Salsa – HK$220
• SMOKED WAGYU STEAK, Barley, Mountain Quinoa, Chimichuri – HK$500

Winter – Andes Mountain Experience Menu.

To complement the Nikkei Peruvian NOBU dishes, our Bartender recommends our
NOBU Peruvian inspired seasonal cocktails:

• PUNA SOUR Corn Infused Whisky, Orange Juice, Egg White - HK$118
• UMISCO Pisco, Umeshu, Vodka, Lime, Yamamomo – HK$118

Alternatively pair your Nikkei Peruvian Dishes with Nobu's seasonal selection of Hokusetsu Sake.

HOKUSETSU NOBU SAKE FLIGHT 100ml each – HK$388 each

• Nobu “The Sake” Daiginjo TK40
• Junmai Ginjo 71
• Tokubetsu Honjozo
• Nigori Sake-Ginjo

Please add 10% service charge to all prices.

About NOBU InterContinental Hong Kong

NOBU, the world's most acclaimed Japanese restaurant, is renowned for its innovative new-style Japanese cuisine. Drawing upon Nobu Matsuhisa's classical training as a sushi chef in Tokyo, his life abroad in Peru and Argentina and his travels around the world, NOBU InterContinental Hong Kong showcases Nobu's signature dishes, as well as new creations using local ingredients. The restaurant has been awarded Four Stars by the Forbes Travel Guide.

Join us for Tanoshi (Happy) Hour (6:00pm – 8:00pm each evening) in the NOBU Bar Lounge with a snack menu and innovative cocktails (from HK$68) by our Nobu Manager & accomplished mixologist Matias Bernasconi.

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 our NOBU Nikkei Peruvian Winter - Andes Mountain Experience 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