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It looks like a blow your mind gourmet journey Japan

In 2018 NOBU InterContinental Hong Kong embarks on a “Gourmet Journey” of Japan, titled 2-4-8! This showcases each seasons’ producefrom 2 prefectures, on 1 of Japan’s 4 main islands, with 8 unique culinary episodes during the year.

 

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.

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

6-course Omakase Lunch Menu (HK$668 + 10% service charge per person) inclusive of a mocktail

  • ARA SASHIMI WITH KARASHI SUMISO
  • KIBINAGO SASHIMI WITH DRIED MISO / KURODAI SASHIMI WITH  MENTAIKO SALSA
  • GRILLED SABA FILLET WITH KURO GOMA PONZU
  • S. PRIME BEEF WITH YASAI AND SPICY MISO
  • SUSHI ASSORTMENT & MISO SOUP
  • “FORTUNE SWEET” – CHEESE, STRAWBERRY, BASIL

8-course Omakase Dinner Menu (HK $1,488 + 10% service charge per person)

  • WHOLE SAZAE WITH GARLIC BUTTER PONZU /  TORO SHIOYAKI
  • KURODAI SASHIMI WITH MENTAIKO SALSA / KIBINAGO SASHIMI WITH DRIED MISO & ARA SASHIMI WITH KARASHI SUMISO
  • DELUXE SUSHI ASSORTMENT
  • UNI GYOZA WITH YUZU PEPPER MAYONNAISE
  • GRILLED SABA FILLET WITH KURO GOMA PONZU
  • JAPANESE WAGYU WITH YASAI AND SPICY MISO
  • MIZUTAKI – CHICKEN NOODLE SOUP
  • “FORTUNE SWEET” – CHEESE, STRAWBERRY, BASIL

*Please note that menu items may vary according to the availability of seasonal ingredients.
Please add 10% service charge to all prices.

Gourmet journey Japan

+ NOBU GOURMET JOURNEY OF JAPAN 2018

EPISODE 1 – FUKUOKA, KYUSHU ISLAND (January 16 – February 11, 2018) / THEME - HOME TO FUKUOKA

SPECIALTY PRODUCTS: Saba, Sazae, Ara, Kibinago Kurodai and Mentaiko Fukuoka has developed a unique and interesting food culture that is influenced by Korean and Chinese cuisine. Hakata Ramen, Mizutaki and Motsunabe (offal) have become widely popular across the country.

EPISODE 2 – NAGASAKI, KYUSHU ISLAND (March 2018) / THEME - NAGASAKI UNVEILED

SPECIALTY PRODUCTS - Horse mackerel, Red Sea Bream, Grunt, Squid Nagasaki is overflowing with delicious food products from both land and sea, which are renowned throughout Japan. There are also multiple layers of history and culture reflected in the regional cuisine. During Japan’s period of national isolation, Sakoku, a unique food culture, was born out of the exchange between different cultures concentrated here, giving rise to numerous unique dishes such as Shippoku, Champon & Sara Udon and Omura Sushi.

EPISODE 3 – KOCHI, SHIKOKU ISLAND (April-May 2018) / THEME – THE HEALING TASTE OF KOCHI

SPECIALTY PRODUCTS: Katsuo, Kimedai, Maguro, Hirame, Citrus fruits, Taro, Shiitake, Bamboo Sprouts Kochi is endowed with a warm climate and rich natural environment, as well as an abundant variety of food from the sea, mountains and rivers. Kochi is famous in Japan for its delicious dishes ranging from Sawachi (Big Dish) cuisine that is comprised of subtle but flavourful and nutritious dishes, to simple dishes like Nabeyaki Ramen.

EPISODE 4 – AICHI, HONSHU ISLAND (June 2018) / THEME – SAVOUR AICHI

SPECIALTY PRODUCTS - Ayu, Aji, Unagi, Clam, Nazu, Ume Aichi's food has always been recognised as unique - highlighting the brewing culture of soy paste (miso), soy sauce and fermented rice condiment (mirin). Unlike others, Aichi's soybean miso gets tastier the longer it is simmered. Several well-known dishes like miso-nikomi udon, miso-oden and miso-katsu, all use special variations of soybean miso in the simmering process.

EPISODE 5 – SHIZUOKA , HONSHU ISLAND (July – August 2018) / THEME – UNDER MOUNT FUJI

SPECIALTY PRODUCTS - Tuna, Sakura Ebi, Shirasu, Eel, Bonito, Wasabi, Green Tea, Mikkabi Orange Shizuoka is known for its seafood dishes using the freshest marine produce, including eel. Here you’ll find numerous types of cuisine, including folksy local cooking, such as Kuro Hanpen, Hamamatsu Gyoza and Oden. The area produces various well-known farmedproducts like green tea, wasabi and Mikkabi oranges, which are a few of the area's trademark products.

EPISODE 6 – NIIGATA, HONSHU ISLAND (September 2018) / THEME – KANPAI IN NIIGATA

SPECIALITY PRODUCTS - Nanban Ebi, Kanburi, Blackthroat Sea Perch, Flounder, Koshihikari Rice, Soba, Daikon 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. A special 10-piece Kiwami (the best) platter is popular in local sushi shops. Other well-known Niigata dishes include Noppe-jiru (Traditional stew dish), Wappa-meshi (steamed seafood rice in bamboo basket) and Sasadango (mochi filled with red bean paste).

EPISODE 7 – HIROSHIMA, HONSHU ISLAND (October 2018) / THEME – HIROSHIMA, ONLY OYSTERS?

SPECIALTY PRODUCTS - Oysters, Anago, Asari Clams, Tai, Matsutaki, Ringo, Blueberries Hiroshima is on the western side of Honshu Island, the region with a lively food culture and an abundance of delicious seafood, due to its long coastline along the Seto Inland Sea. Oysters are the most well-known seafood here – prepared in various styles. Anago eel, maple sweets and some special noodle dishes like Hiroshima Okonomiyaki are also very popular in this region.

EPISODE 8 – SAPPORO, HOKKAIDO ISLAND (November –December 2018) / THEME – SHADES OF SAPPORO

SPECIALTY PRODUCTS - Matsuba Kani, Sake, Hotate, Ama ebi, Uni , Melon, Corn, Kabocha Hokkaido, with its thriving dry field farming, rice farming, dairy farming, and fishing industries, is a treasure trove of ingredients. Sapporo in particular is the "City of Food", where fresh ingredients are brought in from all across Hokkaido every morning. The city is nationally famous for its ramen noodles, soup curry and "Genghis Khan" mutton.

 

Nobu gourmet journey Japan info:

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.

To make a reservation visit NOBU Intercontinental Hong Kong or Restaurant reservations: (852) 2313-2323 / Reservations fax: (852) 2366-5205 E-mail: nobuhongkong@ihg.com

Wine Spectator (USA)
2017: Best of Award of Excellence
NOBU InterContinental Hong Kong

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Tracy Burrows77 Posts

If there is one thing that I have learnt, it is the more I see, the more there is to see! My name is Tracy Burrows and I am the managing editor of Out There Global, a community driven travel platform for both cost effective and luxury travel ideas around the world. From Jan 2014 - Dec 2016 I managed the LatestSightings.com blog (a United Nations World Summit Award Winner: Culture & Tourism 2016 & National Geographic partner). I was also consulting editor at MOZambique Magazine, and contributor at Sawubona. Prior to my career I obtained a tourism marketing degree, and graduated from a 2 year 'Hospitality Management in Development Program' in California. Following this I acquired a journalism diploma and since it's been all about travel and writing! And my nourishment from all those who have impacted me: family; friends; and strangers alike. Thank you for joining our journey!

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