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

From November 8 – December 9, 2018, the final Episode of the 2018 Gourmet Journey of Japan showcases “Shades of Sapporo”, the capital city of the mountainous northern Japanese island of Hokkaido with Omakase Lunch and Dinner Menus that showcase ingredients and dishes inspired by local Sapporo cooking techniques.

Executive Chef Sean Mell and Executive Sushi Chef Kazunari Araki have created the 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.  

Sapporo is famous for its beer, skiing and annual Sapporo Snow Festival which features enormous ice sculptures. The island is also one of the largest farming regions in Japan and home to a wide variety of the freshest produce available anywhere in the world.

As per Executive Chef Sean Mell, “It is easy to find many premium fresh products in Sapporo. In fact, many Sapporo dishes are known globally. For our Sapporo Omakase Lunch and Dinner Menus, we are showcasing popular Sapporo dishes using regional seafood and presenting them in an authentic way with a touch of NOBU style.”

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

• Kunsei Sake (Smoked Salmon) with Hokkaido Cheese, Yuzu Onion Salsa
• Zuwai Kani (Snow Crab) with Potato Paper, Sweet Corn and Aioli &
  Botan Ebi (Big Sweet Shrimp) Sashimi with Yubari Melon Gazpacho and Beer Jelly
• Hotate (Scallop) Butter Yaki with NOBU Salsa
• A5 Japanese Wagyu with Yakiniku Tare
• Sushi Assortment & Miso Soup
• Pond Blanc – Lava Cheese Tart with Orin Ringo (Japanese Apple) Sorbet

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

The 8-course Omakase Dinner Menu features:

• Zuwai Kani (Snow Crab) with Potato Paper, Sweet Corn and Aioli &
  Botan Ebi (Big Sweet Shrimp) Sashimi with Yubari Melon Gazpacho and Beer Jelly
• Kunsei Sake (Smoked Salmon) with Hokkaido Cheese, Yuzu Onion Salsa; Chu-Toro Sashimi with Uni Sauce; Hakkaku Kobujime (Konbu marinated Sailfin Poacher) & Ikura (Salmon Eggs)
• Sushi Assortment
• Hotate (Scallop) Butter Yaki with NOBU Salsa
• Grilled Shishamo (Willow Leaf Fish)
• A5 Japanese Wagyu, with Yakiniku Tare
• Sanpei-Jiru (Salted Salmon Soup)
• Pond Blanc, Lava Cheese Tart with Orin Ringo (Japanese Apple) Sorbet

Click here for or the Sapporo 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 Sapporo inspired dishes from the Sapporo Omakase Menus:

ZUWAI KANI with Potato Paper & Sweet Corn Aioli and BOTAN EBI SASHIMI with Yubari Melon Gazpacho & Beer Jelly
There are so many delicious gourmet items in Sapporo, it's difficult to choose which ones to showcase.  Executive Sushi Chef Araki Kazunari combines a few of the “must-try” items such as snow crab, yubari melon and Sapporo beer, thus showcasing various flavours and textures in this one innovative dish.

HOTATE BUTTER YAKI with Nobu Salsa 
Many tourists enjoy visiting the fish markets in Japan to enjoy the freshest seafood straight from the sea. Executive Chef Sean Mell finds inspiration from this seaside experience. He grills fresh scallops in the traditional way with butter and soy sauce, and then adds a NOBU touch with red onion and shiso salsa. The scallops are served in the original shell on an autumnal “stone beach plating”.

A5 JAPANESE WAGYU with Yakiniku Tare
In addition to seafood, barbecue is a favourite with locals in Sapporo. You'll find locals sitting around the warm grill, roasting meat tableside while drinking Sapporo Beer. Inspired by this warming experience, Sean has recreated his version of Sapporo's popular meat dishes using A5 Japanese Wagyu, served with the authentic yakiniku sauce.

POND BLANC LAVA CHEESE TART with Orin Ringo Sorbet
NOBU Pastry Chef Joanna Yuen finds inspiration in Hokkaido's acclaimed dairy products – especially the soft cream. Inspired by the mountainous island, she has created the Pond Blanc, Lava Cheese Tart (made with Hokkaido cheese)

NOBU SAKE EXPERIENCE
Try NOBU's 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 paired with the Omakase Lunch and Dinner Menus.

During Episode 8, the sake selection (80 ml each) includes:

• NOBU The Sake Junmai Daiginjo
• YK35 Daiginjo Enshinbunri Nama Genshu
• NOBU The Sake Daiginjo TK40
• Umeshu

CHAMPAGNE RUINART ROSÉ
NOBU is also showcasing Champagne Ruinart Rosé (HK$380 per glass), which pairs beautifully with NOBU's new style Japanese cuisine.

Ruinart Rosé
Ruinart Rosé, the generous expression of the Ruinart taste, illustrates the harmonious blend of Chardonnay and Pinot noir. Exotic fruits, lychee and guava weave together, mingled with notes of Damascena rose and citrus fruits, to create its complex aromatic profile. Ruinart Rosé can be served from aperitif to dessert, delicately echoing the elegance of Japanese cuisine. The pairing brings together a daring, delightful freshness and accentuates the harmonious complexity.

About Ruinart
The House of Ruinart was founded in 1729 by Nicolas Ruinart. His uncle, a learned Benedictine monk called Dom Thierry Ruinart, had incredible insight. He foretold that this new “wine with bubbles”, developed in his native region of Champagne and which the royal courts of Europe adored, was destined for a bright future. Driven by a constant quest for excellence and the absolute, the House selected Chardonnay, a rare and fragile grape variety, as the common thread for all its cuvées.  Dom Ruinart's vision and heritage of excellence has been passed down and continues to be a core value and tradition at the House of Ruinart.

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 

Please click here for images of dishes from the Sapporo 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