18 May 2014
NOBU InterContinental Hong Kong welcomes back world famous chef Nobu Matsuhisa on Friday, June 20th and Saturday, June 21st for two exclusive Omakase Pairing Dinners showcasing Champagne Duval-Leroy and Petrossian Caviar.
NOBU InterContinental Hong Kong's Executive Chef Oyvind Naesheim and Executive Sushi Chef Hideki Endo have created a deluxe 8-course Omakase Dinner incorporating Petrossian caviar from around the world and a selection of Petrossian's creative caviar products with Nobu's new-style Japanese cuisine. In addition to fresh caviar (Alverta, Shassetra & Ossetra), the exclusive NOBU Omakase Pairing Menu also features unique Petrossian caviar products such as Caviar Cubes®, Caviar Papierusse® and Caviar Powder.
Mr. Armen Petrossian, the Chairman and Managing Director of Caviar Petrossian, will be at NOBU InterContinental Hong Kong, along with Chef Nobu-san for this special Champagne & Caviar Omakase Dinner on Saturday, June 21st.
NOBU Sommelier Roy Chu has then paired the dishes with five Duval-Leroy Champagnes. These range from:
- Brut
- Organic Brut
- Fleur de Champagne Premier Cru
- Brut Rosé
- Lady Rosé Sec (Sweet)
The 8-course Caviar Omakase Menu is HK$1,500 per person, with an additional HK$488 per person for the Champagne pairing. Please add 10% service to all prices.
About Champagne Duval-Leroy
Champagne Duval-Leroy was founded in 1859 in Vertus on the Côte des Blancs. It has remained an independent family-owned company since its inception. Since 1991, Carol Duval-Leroy, one of the few women heading a Champagne House, has been its President. Duval-Leroy has a presence in all villages classified 'Grand Cru' on the Côte des Blancs. Its large vineyard holdings include 200 hectares under cultivation.
About Petrossian Caviar
Petrossian Caviar was founded in 1920 in Paris, which is renowned for its caviar, drying & smoking seafood products. Petrossian dominates the world's caviar market – with a 20% market share. It has established three production centres – with two in France and one in the United States.
The exclusive NOBU Omakase Pairing Menu features fresh caviar (Alverta, Shassetra & Ossetra and Petrossian's innovative range of caviar products ranging from Caviar Cubes® to Caviar Papierusse® and Caviar Powder.
NOBU Executive Chef Oyvind Naesheim and Executive Sushi Chef Hideki Endo have infused the Petrossian Caviar products with Nobu's new style Japanese cuisine. Along with the Champagne Duval-Leroy pairings by NOBU Sommelier Roy Chu and the presence of world famous chef Nobu-san, the team at NOBU InterContinental Hong Kong promises a truly memorable dining experience on June 20th and 21st.
Omakase Dishes showcasing Petrossian Caviar include:
Scallop / Alverta Caviar / Truffle Yuzu Honey
- Alverta Caviar is raised sustainably from white sturgeon in California waters. Its smallish sized beads have a nutty, buttery flavour.
King Crab Asparagus Harumaki / Shassetra Caviar
- Shassetra is farm-raised caviar. It features firm, medium-sized beads with a flavour that has hints of dried fruit and toasted grains
U.S. Prime Beef / Ossetra Caviar / Sea Urchin / Tamago Sauce
- Ossetra caviar is defined by a nutty flavour, with firm, juicy grains ranging in colour from light to a warm, rich brown.
Shima Ebi Sashimi / CaviarCube® / Ceviche Miso
- NEW! Caviarcube® come in glass jars containing about 16-18 pieces. The cubes are packed in oil for freshness and to maintain the cube shape. Caviarcube® can be used to elegantly top canapés or Hors d'œuvres or used in cocktails, such as Petrossian's Vodka Caviartini®
Umaki Tamago / Caviar Papierusse®
Black Cod Saikyo Yaki / Caviar Square / Oyster Dashi Sphere
- Another caviar creation from Armen Petrossian is Papierusse®, a thin, individual sous-vide caviar sheet, set in 4 inch squares. It can be used in an incredible caviar sandwich, soft-boiled eggs or as a thin cover for omelettes. It can also be a spectacular accent to sashimi and other fish dishes to enhance the flavour.
Kir Royal / Caviar Mill (Powder) / Champagne / Cassis / Genmaicha
- Petrossian Caviar Powder is also a new, one-of-a-kind creation. It is dried caviar that captures caviar's sensational taste. The unique mill design allows you to either sprinkle full beads or grind the pearls for a more subtle flavour. With the caviar powder you can add the taste of caviar to eggs, potatoes, pasta, seafood, and more. It is 100% caviar - 100% natural.
Please click here for the complete NOBU Champagne & Caviar Pairing Omakase Dinner Menu.
Presenting an Exclusive “Sushi Saturday” Class with Nobu-san
Learn to Make Sushi with Celebrated Chef Nobu Matsuhisa
Saturday, June 21st: (10:30am – 2:30pm)
On June 21st be one of an intimate group of 10 persons who will learn how to make sushi with the Master himself – world famous chef Nobu Matsuhisa!
Nobu-san will conduct a Sushi Cooking Class at HK$2988+10% per person. Limited to just ten persons, participants will enjoy a 6-course NOBU Lunch following the class. Each participant will receive an autographed copy of Nobu-san's newly published NOBU Sushi Cookbook, along with a set of NOBU sushi making tools.
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 a selection of images.
For further press information, please contact:
Carole L Klein
Director of PR & Communications
InterContinental Hong Kong
Tel : (852) 2313 2335 / Fax : (852) 2721 5964
E-mail: carole.klein@ihg.com
