Celebrate the arrival of spring on March 20 and 21 when world famous chef Nobu Matsuhisa returns to NOBU InterContinental Hong Kong for two special dinners inspired by Sakura, the Japanese cherry blossom.

Meet Nobu-san and new NOBU InterContinental Hong Kong Executive Chef Sean Mell who has just moved to Hong Kong from NOBU Lanai in Hawaii, as they, along with Executive Sushi Chef Hideki Endo present a special Sakura themed 8-course Omakase menu using seasonal spring ingredients at HK$1,388 + 10% service per person. Add an additional HK$300 +10% service for the sake pairing with 4 showcased labels from Hokusetsu, the exclusive supplier for NOBU Restaurants globally). The menu includes:

NORESORE SASHIMI / sakura gelee caviar

  ONIGOROSHI “DEVIL KILLER”   (a very dry sake)

AMADAI SAKURAJIME / sakura oil     SAKURAEBI-OKOGE / sakura dressing

    NOBU “THE SAKE” DAIGINJO TK40  

SUSHI ASSORTMENT

    NOBU “THE SAKE” DAIGINJO TK40    

SEARED SCALLOP IN THE SHELL / sakura ama ponzu

    NOBU “THE SAKE” JUNMAI DAIGINJO   

SLOW COOKED HAWAIIAN WHITE FISH  / truffle dry miso, shiso pea emulsion

    NOBU “THE SAKE” JUNMAI DAIGINJO   

CHERRY WOOD SMOKED JAPANESE WAGYU /yuzu kosho den miso

    KOSHITANREI, JUNMAI DAIGINJO    (Special NOBU InterContinental Hong Kong 8th Anniversary Label)

HOT INANIWA UDON /kuruma ebi

PINKISH SWEET / sakura, goma, strawberry, lychee

Sakura, the Japanese cherry blossom, is the ultimate symbol of spring in its native land. It is so beloved in Japan that news and weather stations feature cherry blossom forecasts. People from all over the world travel to Japan to see the beautiful sight of the blooming sakura and celebrate the spring season.   The period during which Sakura bloom each spring varies greatly depending on the location, climate and elevation. The season can range from February through even June!

The special Sakura inspired NOBU Omakase menu incorporates seasonal spring ingredients imported from Japan such as Noresore (baby eel), Amadai (Snapper) and Sakura ebi (Sakura shrimp).

One of the featured dishes is a Seared Scallop, served in the shell and topped with sakura relish with a sakura ama ponzu. New NOBU Chef Sean Mell is using two different types of sakura, in the ama ponzu - fresh sakura leaves which showcase its beautiful floral notes and pair very well with the fresh clean flavour of the scallop, and for the relish - preserved sakura. 

As per NOBU Chef Sean Mell, “The slow cooked Hawaiian snapper dish is completely inspired by sakura, the true symbol of springtime in Japan. For this dish, I am using seasonal English peas that are emulsified with the shiso leaf to create a silky smooth texture, bright vivid colour and a delightful sweet taste that screams spring.” 

He adds, “The cherry wood-smoked A5 Wagyu with yuzu kosho den miso is another dish that is inspired by spring. By using cherry wood for smoking, I am incorporating the cherry blossom theme.  My inspiration for this dish is the beginning of spring which reminds me of lighting up the outdoor grill for a family barbecue after a long cold winter. In this case, the smokey flavour from the cherry wood pairs very well with the sweet spicy citrus flavour of the yuzu kosho den miso and the rich flavour of the wagyu, which is, of course, the stand-out ingredient.”

The hot noodle soup with ebi and spring vegetables showcases a different variety of Japanese spring vegetables such as nettles (a type of spinach), ramps, takenoko (bamboo shoots) mitsuba, and morel mushrooms.

Please click here for the NOBU Sakura Omakase Menu on March 20 & 21.

NOBU InterContinental Hong Kong Welcomes New Executive Chef Sean Mell

Sean Mell, a California native, has just relocated from NOBU Lanai in Hawaii to NOBU InterContinental Hong Kong as the new Executive Chef.

Sean began following his culinary interest in high school. His passion for cooking took him to the Big Apple when he was accepted into the Art Institute of New York City where he studied Culinary Arts and Restaurant Management, receiving his degree in 2007. Prior to his first position with NOBU restaurants, Sean gained invaluable experience in both New Jersey and New York at Bobos 33 and David Burke fromagerie.

In 2008, Sean's NOBU journey began. Hired as a line cook and promoted to Sous Chef in 2010, Sean joined the NOBU New York team where he learned to master the Nobu style under Executive Chef Ricky Estrellado, contributing to the creation of many specials and tasting menus.  He then was part of the NOBU task force to open NOBU Lanai in Hawaii in 2012. He then relocated to NOBU Lanai in March 2013 as a Sous Chef and was quickly promoted to Executive Chef six months later. During his time on the island, he initiated an organic and creative method of executing his ideas and culinary strategies.

One of Sean's biggest legacies in Lanai is the NOBU Garden, which supplies NOBU Lanai with some of the freshest ingredients found in the NOBU Kitchen. His personal time spent tending to the NOBU Garden not only displayed his dedication to his craft and the restaurant, but his passion for using the 'farm to table' method of cooking. 

As Executive Chef of NOBU InterContinental Hong Kong, Sean looks forward to incorporating his philosophy into the NOBU menu, using fresh organic ingredients from the InterContinental Hong Kong Garden at the New Life Farm in Hong Kong's New Territories, which his predecessor NOBU Executive Chef Oyvind Naesheim has nurtured over the past year --- since planting Japanese ingredients there.

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.

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

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