World famous chef Nobu Matsuhisa returns to his Hong Kong restaurant for Gala Dinners on November 20 & 21.
The 8-course Omakase Menu (HK$1,488 + 10% service per person). features premium seasonal ingredients from Japan and beyond – prepared in Nobu’s innovative new style, with a preview of NOBU InterContinental Hong Kong’s 2019 culinary promotion – “LIUHE WAREKI” Japanese Gourmet Experience.
“Wareki” refers to the ancient Japanese calendar, which consists of 24 solar terms, each 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.
“Liuhe” is metaphysical term alluding to 6 directions within the universe – East, South, West, North, Heaven and Earth. At NOBU InterContinental Hong Kong, we are transforming the concept into the
6 Dimensions of Japan – Past, East, South, West, North and Future and integrating the “Wareki” concept to create our 2019 NOBU Gourmet Series – showcasing 6 viewpoints. Each promotion will combine seasonal components related to “Wareki” (Japanese calendar) with “Liuhe” (direction).
Aspects of the NOBU 2019 “Wareki –Liuhe” Japanese Gourmet Experience are incorporated into the Gala Dinner Menu.
Highlights of the NOBU Gala Omakase Dinner Menu include:
UNI & IKURA SEAWEED TACO with Quinoa Shiso Salsa, KINMEDAI SASHIMI with Dried Miso & COLD SHIRAKO CHAWANMUSHI
Our “Wareki – Liuhe” Goumet Experience pays tribute to the past, with a timeless dish paying homage to Hideki Endo, the first Executive Sushi Chef at NOBU InterContinental Hong Kong and the creator of our popular Nobu Seaweed Taco. Our current Executive Sushi Chef Kazunari Araki has adapted the popular Seaweed Taco with other seasonal products such as kinmedai (golden eye snapper) and shirako (milt).
CRISPY OBSIBLUE PRAWN with Spicy Citrus Butter
To celebrate Nobu-san’s return, Executive Chef Sean Mell has selected the newly discovered Obsiblue Prawn, a rare species from the pure Pacific waters of New Caledonia, the French overseas territory.
This sustainable prawn is described by some of the world’s most famous chefs as “one of the most exceptional crustaceans in the world”. Chef Sean prepares this exclusive prawn in a crispy method –
in which even the shell can be eaten.
ROASTED KINKI FILLET with Toasted Rice Dashi
As our “Wareki – Liuhe” Gourmet Experience heads north, we have selected ingredients from northern Japan, known for its rice production and Kinki fish. Executive Chef Sean Mell highlights delicate Kinki Fillet – preparing the rice dashi (soup) in a lighter style – by draining the rice out before serving it, yet preserving the authentic flavours of the dish.
A5 JAPANESE WAGYU with Smoked Black Garlic Miso
As our “Wareki- Luihe” Gourmet Experience heads east, we showcase Iwate Wagyu, which comes from Japanese Shorthorn cattle. Leaner than Wagyu from Japanese black cattle, the Iwate Wagyu is still very tender and flavourful. Chef Sean Mell serves in yakiniku style with a homemade smoked black garlic miso that enhances the taste.
SEAFOOD INANIWA RAMEN
Nobu-san has developed this Inaniwa Ramen exclusively for his NOBU restaurants.
DULCEY CHOCOLATE MOUSSE with Cassis Jam and Soju Foam
As per Pastry Chef Joanna Yuen, “Food should evoke emotions. Since “Shimotsuki” (November) translates to ‘the month of frost’, I wanted to bring to life the story of a snowy white Hokkaido, while incorporating the taste of NOBU’s specialty Soju.
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
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