NOBU InterContinental Hong Kong continues its “ROKU-WAREKI” Japanese Gourmet Experience with Winter Set Menus showcasing innovative new style creations made with seasonal seafood including Sayori (white fish), Kinmedai (golden eye snapper), Hotate (scallops) and Aka Tai (Red Snapper/Sea Bream), with each dish plated in a style, inspired by a snowy Japanese winter.

“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 our 2019 Gourmet Series, NOBU InterContinental Hong Kong has integrated 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 Set Lunch and Dinner Menus. Each menu not only uses seasonal Japanese produce and ingredients, 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.

6-course Lunch Menu (inclusive of a welcome mocktail): HK$888 per person
8-course Dinner Menu: HK$1,488 per person

Chapter 6: Winter Seasonal Menus with seasonal ingredients

November 11 – December 30

Our final “Roku Wareki” Seasonal Menu is inspired by the winter frost when the weather is cold, yet the earth is not frozen enough for the snow to stick. Consequently the snow is light.

Executive Chef Rhys Cattermoul and our new Executive Sushi Chef Satoru Hashimoto are incorporating seasonal seafood such as Kinmedai (golden eye snapper), Hotate (scallops) and Aka tai (red snapper/sea bream) with each dish plated to showcase their interpretation of the snowy winter season in Japan.

6-course Seasonal Set Lunch Menu 

• KINMEDAI SASHIMI Karashi Su Miso
• MATSUHISA SHRIMP Caviar / SAYORI SASHIMI Dried Miso / SEARED TORO Yuzu Miso
• GRILLED SCALLOPS Wasabi and Cucumber Salsa
• A5 WAGYU SUKIYAKI
• EXCLUSIVE SUSHI SELECTION
• CARAMEL CREAM MOUSSE Apple Compote, Green Apple Sorbet 

8-course Seasonal Set Dinner Menu

• KINMEDAI SASHIMI Karashi Su Miso
• MATSUHISA SHRIMP Caviar / SAYORI SASHIMI Dried Miso / SEARED TORO Yuzu Miso
• EXCLUSIVE SUSHI ASSORTMENT
• GRILLED SCALLOPS Wasabi and Cucumber Salsa
• AKA TAI Kara-age, Tomato Miso
• A5 WAGYU SUKIYAKI
• CLEAR SOUP UDON
• CARAMEL CREAM MOUSSE Apple Compote, Green Apple Sorbet

Discover our chefs' inspiration for some of the showcased dishes:

KINMEDAI SASHIMI Karashi Su Miso
Our new Executive Sushi Chef Satoru Hashimoto has created a special new style sushi dish with Kinmedai, a seasonal red fish, with a flavourful mix of “karashi” (a type of Japanese mustard) and miso. It is served with seasonal winter vegetables from Japan, including baby nasu, lotus root, and baby carrot. 

MATSUHISA SHRIMP Caviar SAYORI SASHIMI Dried Miso SEARED TORO Yuzu Miso
Satoru's trio of innovative sushi dishes includes sweet Matsuhisa Shrimp (Nobu-san's favourite!), with the shrimp wrapped around shiso and shiitake, then finished with creamy spicy sauce and caviar. The seasonal Sayori (white fish) is seasoned with yuzu flavoured olive oil and an umami dried miso. The melt-in-your-mouth seared toro has a light yuzu miso. 

GRILLED SCALLOPS Wasabi and Cucumber Salsa
Winter is the best season to enjoy scallops. Using a white plate to depict the snowy background, Chef Rhys artfully creates a sense of “warmth in the snow” with the grilled scallops representing the hearth (fireplace) and a “pathway” of soy salt. 

AKA TAI Kara-age Tomato Miso
Known as the “King of White Fish” in Japan, Tai is often served during the festive season as its Japanese name sounds similar to the words for “joyous” & ''celebration”. Chef Rhys has created his version of this red snapper/sea bream dish with Tomato Miso to celebrate his first festive season in Hong Kong. 

A5 WAGYU SUKIYAKI
Sukiyaki is a popular Japanese winter dish that is prepared and served in the nabemono style. It consists of meat that is slowly cooked or simmered at the table, with vegetables and other ingredients, in a shallow iron pot with a mixture of soy sauce, sugar, and mirin. Instead of placing the produce symmetrically in the pot in the traditional Japanese style, Chef Rhys is making a wagyu roll filled with assorted vegetables for a perfect balance between the rich marbled wagyu and green veggies. 

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 our Roku Wareki Winter Set 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