NOBU InterContinental Hong Kong continues its 2018 GOURMET JOURNEY OF JAPAN (2-4-8) showcasing special products each season from 2 prefectures on one of the Japan's 4 main islands (Kyushu, Shikoku, Honshu and Hokkaido), with 8 unique culinary episodes during the year.

② - Represents 2 prefectures from Japan's key islands

④ - Represents the 4 key Islands of Japan: Kyushu, Shikoku, Honshu and Hokkaido

⑧ - Represent 8 promotions in 2018

Executive Chef Sean Mell and Executive Sushi Chef Kazunari Araki are creating the 2018 NOBU specialty menus, showcasing seasonal products and ingredients ranging from seafood and meat to vegetables and fruit, based on a gourmet exploration that infuses NOBU cuisine with the local cooking culture from each selected Japanese prefecture and island.

From September 4-30, Episode 6, entitled “Kanpai in Niigata” on Honshu Island features Omakase Lunch and Dinner Menus that showcase ingredients and dishes inspired by local Niigata cooking techniques.

As a result of brutally cold winters and abundant summer produce which has absorbed the nutritious sweetness from the ocean and ground water, Niigata cuisine is known as the “Snow Food”. Its three key products are seafood, rice and sake. In the Omakase Lunch and Dinner Menus, Executive Chef Sean Mell & Executive Sushi Chef Araki Kazanari have used a wide variety of Niigata's finest seasonal products including Hokusetsu Sake, Koshihikari Rice, Akamutsu (Rosy Seabass), Ama Ebi (Sweet Shrimp), Suruten  (Surume Squid Tempura) and  Madai.(Red Seabream).

EPISODE 6 – NIIGATA, HONSHU ISLAND  (September 2018) 
THEME – KANPAI IN NIIGATA
SPECIALITY PRODUCTS – Hata (Grouper), Akamutsu, Surume-Ika (Surume Squid), Madai
Niigata is famous as a production region for the highest brand rice, Koshihikari rice. This area is also where processed foods using rice, like rice biscuits and crackers and local sake brewing take place. Abundant sea products are available year-round from the Japan Sea.

The 6-course Lunch Omakase Menu (which is inclusive of a mocktail) includes:

• Kuromutsu Sashimi (Japanese Black-Blue fish) with Kanzuri Chili (local chili from the Niigata area),Yuzu Soy
• Hirame (Fluke) & Ama Ebi Sashimi with Kiku (Chrysanthemum) Dressing
• Pan-seared Madai Fillet with “Chazuke” Dashi
  (Chazuke is a simple Japanese dish made by pouring green tea or dashi over cooked rice and adding various toppings)
• S. Prime Beef with Crispy Rice and Sake Soy
• Sushi Assortment / Miso Soup
• Mellow Tsuki – Mini Moon Cake, Sake, Nashi (Pear), Lime

Click here for the Niigata Lunch Omakase Menu* inclusive of a mocktail (HK$668 + 10% service per person)

The 8-course Omakase Dinner Menu features:

• Hata (Grouper) & Ama Ebi (Sweet Shrimp) Sashimi with Kiku (Chrysanthemum) Dressing
• Akamutsu (Rosy Seabass) Sashimi with Kanzuri Chili and Yuzu Soy
  Sake Bitashi (Sake-soaked Salmon) with Kurumafu and Miso Cheese
  (Kurumafu - Roasted a mixture of wheat gluten and flour)
  Aburi Genge (Eelpout)
• Sasazushi Assortment (Special style of sushi from Niigata region)
• “Suruten” Cuttle Fish Tempura
• Pan-seared Madai Fillet with “Chazuke” Dashi
• Japanese Wagyu with Crispy Rice and Sake Soy
• Mellow Tsuki – Mini Moon Cake, Sake, Nashi, Lime

Click here for the Niigata Dinner Omakase Menu* (HK$1,488 + 10% service per person)

*Please note that menu items may vary according to the availability of seasonal ingredients.

Below is the inspiration behind some of NOBU Executive Chef Sean Mell and Executive Sushi Chef Araki Kazunari's Niigata inspired dishes from the Omakase Dinner Menu:

While working with Executive Sushi Chef Ryo Hasegawa at NOBU New York, who grew up in Niigata, Chef Kazunari Araki learned a great deal about Niigata cuisine. Araki-san has found inspiration for the menu from the culinary influences of Chef Hasegawa.

As per Executive Chef Sean Mell, “This menu is inspired by Niigata's sake and rice which are incorporated into various dishes. I have tried to balance this quantity of rice so that the dishes are not too heavy or filling.

PAN-SEARED MADAI FILLET WITH ”CHAZUKE” DASHI

Madai Chazuke is a popular dish in Niigata. Executive Chef Sean Mell has cleverly prepared the rice dashi (soup) and drained the rice before serving to make it less heavy, so you can still enjoy the authentic flavour of the dish in a lighter NOBU style.

JAPANESE WAGYU WITH CRISPY RICE AND SAKE SOY 

To add a special Niigata touch, the wagyu is paired with the homemade crispy rice and sake soy, adding the Niigata aromas and flavours, along with a contrast of textures.

HEGI COLD SOBA

One of the most renowned dishes from Niigata, Hegi Soba differs from other soba, as it is made of funori which gives the soba a sleek texture.

MELLOW TSUKI  MINI MOON CAKE, SAKE, NASHI, LIME

Inspired by Otsukimi (Mid-Autumn Festival), Pastry Chef Joanna Yuen has created a unique Japanese inspired moon cake with the perfect balance between sweet and savoury. Hokusetsu sake is added to balance the richness of the custard and to bring out the unique sake flavour. Nashi granite adds a refreshing contrast to the richness on the moon cake.

As per NOBU Pastry Chef Joanna Yuen, “I believe the perfect dessert has the right balance between sweet and savoury... a bliss point which creates an insatiable appetite. That is why Hokusetsu sake is added to balance the richness of the custard, while the nashi granite acts as a palette cleanser.

UPCOMING EPISODES OF OUR 2018 NOBU GOURMET JOURNEY OF JAPAN:

Please click here for further details of the NOBU GOURMET JOURNEY OF JAPAN (2-4-8) showcasing the 4 main Islands of Japan (Kyushu, Shikoku, Honshu and Hokkaido) with 2 prefectures from each island and 8 Promotions in 2018.

NOBU SAKE EXPERIENCE

Throughout 2018 NOBU InterContinental Hong Kong will also offer a Premium Sake Pairing package.

Full Package: HK$500   Alternatively, choose any 3 out of 4: HK$400

New Sake products from NOBU's exclusive sake maker and provider, Hokusetsu, are featured each quarter to pair with the seasonal 6-course Omakase Lunch Menu and 8-course Omakase Dinner Menu.

NEW SAKE PRODUCTS IN 2018 include:

• Daiginjo Enshinbunri Nama Genshu
• Kinboshi Enshinbunri Nama Genshu
• Junmai Daiginjo Enshinbunri Nama Genshu
• YK35 Enshinbunri Nama Genshu

During Episode 6, the sake selection (80 ml each) includes:

• Junmai Ginjo 71
• NOBU The Sake Junmai Daiginjo
• YK35 Daiginjo Enshinbunri Nama Genshu
• Umeshu

 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 / Reservations fax: (852) 2366-5205

E-mail: nobuhongkong@ihg.com 

Please click here for images of dishes from the Niigata Omakase 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