NOBU InterContinental Hong Kong continues its “ROKU-WAREKI” Japanese Gourmet Experience, with Chapter 3 featuring SATSUKI GRAIN BUDS Omakase Menus (May 14- June 30).

“Wareki” refers to the ancient Japanese calendar, with each solar term 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. “Roku” comes from the Japanese word meaning "six".

During its 2019 Gourmet Series, NOBU InterContinental Hong Kong is integrating the “Wareki” concept into six culinary chapters. Our NOBU Chefs have found inspiration from the key dates on the “Wareki” Japanese calendar to create a series of Omakase Lunch and Dinner Menus, with each seasonal chapter using ingredients from a different region of Japan.

Each menu is designed with consideration not only of seasonal produce and ingredients such as seafood, meat, vegetables and fruit, but each menu also reflects  the seasonal change with different cooking styles – all while infusing Nobu's signature “new style Japanese cuisine” and presentation to create an exciting gourmet exploration for NOBU guests.

6-course Omakase Lunch Menu (inclusive of a welcome mocktail): HK$668 per person
8-course Omakase Dinner Menu: HK$1,488 per person

Please add 10% service to all prices.

Chapter 3: SATSUKI – GRAIN BUDS OMAKASE
May 14 – June 30

The “SATSUKI GRAIN BUDS” Omakase Lunch and Dinner Menus are inspired by SATSUKI, the traditional Japanese name for May, which means “early rice-planting month” and GRAIN BUDS which refer to the season when the seeds from the grain are becoming full, but are not yet ripe.

Executive Chef Rhys Cattermoul and Executive Sushi Chef Araki Kazunari have sourced seasonal products from the Kansai region. With the approach of summer with heavier rainfall and higher water levels, fish and seafood from this region are at their succulent best.

SEASONAL PRODUCTS showcased on the Omakase Menus include:
Seafood: Kibinago, Aji, Kisu, Kurodai, Shako, Itoyori,
Vegetables / Fruit: Jyunsai, Asparagus, Cherries, Koshiabura, Taranome, Warabi, Bamboo Shoots.

6-course Omakase Lunch Menu (inclusive of a mocktail): HK$668 per person

• SHAKO Junsai Soup
• UNI & HIRAME SASHIMI Moromi Miso - KURODAI SASHIMI Balsamic Cherry Sauce
• ROASTED ITOYORI Ginger Miso Sauce
• S. PRIME BEEF Sweet Truffle Onion Soy
• SUSHI ASSORTMENT -  MISO SOUP
• PANDAN CHIFFON Lime and Coconut Ice Cream, Kuromitsu Honeycomb, Pineapple

8-course Omakase Dinner Menu: HK$1,488 per person

• AJI TATAKI & SHIROEBI Green Asparagus Sauce
• UNI & KISU SASHIMI Moromi Miso  - SHAKO Junsai Soup  -  KURODAI SASHIMI   Balsamic Cherry Sauce
• SUSHI ASSORTMENT
• KIBINAGO AND WILD VEGETABLE KAKIAGE
• ROASTED ITOYORI Ginger Miso Sauce
• A5 JAPANESE WAGYU Sweet Truffle Onion Soy
• RAMEN
• PANDAN CHIFFON Lime and Coconut Ice Cream, Kuromitsu Honeycomb, Pineapple

What is the inspiration for some of the showcased dishes?

AJI TATAKI & SHIROEBI   Green Asparagus sauce
As per Executive Sushi Chef Araki Kazunari, “For the beginning of summertime, I am using vivid green colours in my dishes, such as fresh asparagus. Aji and shiroebi are also in season at this time. 

UNI & KISU SASHIMI Moromi Miso -   SHAKO Junsai soup   -   KURODAI SASHIMI   Balsamic Cherry sauce
Araki-san adds, ”I have incorporated both Japanese and Western influences in this “trio” dish with Moromi Miso and Junsai, as well as Cherries and Balsamic. The chilled Shako Junsai Soup is refreshing for early summer.

KIBINAGO AND WILD VEGETABLE KAKIAGE
Late spring is the best season to harvest kibinago and wild vegetables from Kansai in Japan. With the approaching warm and humid weather, kakiage (a type of tempura) is a perfect dish for our Satsuki Grain Buds Menu.

ROASTED ITOYORI   Ginger Miso Sauce
Itoyori is a thick and meaty white fish which comes from the waters near Kansai. Chef Rhys roasts it to perfection, marinating it in Ginger Miso Sauce which enhances its succulent and juicy flavour. As per Rhys, “A touch of ume boshi helps to cut through the sweetness of the miso to create a beautifully balanced dish.”

A5 JAPANESE WAGYU   Sweet Truffle Onion Soy
This A5 Wagyu comes from Iwate. Chef Rhys thinly slices then cooks it shabu shabu style. Rhys adds, “The Wagyu is then served with beautiful seasonal buds and smoked pickled onion which give the dish a lovely contrast between sweet, fatty and bitter.”

PANDAN CHIFFON   Lime and Coconut ice Cream, Kuromitsu Honeycomb, Pineapple
As per NOBU Pastry Chef Joanna Yuen, “Buds connote a new beginning when everything is fresh. That is what I want to convey in my dessert. The acidity of the pineapple sorbet opens up the palate so that the coconut and smoky flavour of the kuromitsu honeycomb can shine through. Imagine a pina colada on a plate.”

Follow our NOBU ROKU- WAREKI JAPANESE GOURMET JOURNEY as it continues throughout 2019:

Chapter 4: FUMIZUKI – GREAT HEAT OMAKASE
July 15 – August 25

FUMIZUKI is the traditional Japanese name for July. It means the “Month of Erudition”. On the evening of the seventh day of FUMIZUKI during Tanabata (also known as the Star Festival), colourful paper strips are inscribed with wishes and hung from bamboo branches. The GREAT HEAT marks the hottest season of the year.
The theme is inspired by the summer season and the mountains which provide some relief from the “Great Heat”.
All products will be sourced from the Chubu and Kanto regions. 

SEASONAL PRODUCTS showcased on the Omakase Menus:
Seafood: – Awabi, Suzuki, Hamo, Unagi, Anago, Kohada, Kawahagi
Vegetables / Fruit: Goya, Okra, Shishito, Edammame, Plums, Watermelon

Chapter 5: NAGATSUKI – WHITE DEW OMAKASE
September 16 – October 27

NAGATSUKI is the traditional Japanese name for September. It means “The Long Month” when the nights become longer than the daytime. WHITE DEW indicates the real beginning of a cooler autumn. The temperature declines gradually and the vapours in the air often condense into white dew on the grass and trees at night.
The theme is based on the autumn harvest season.
All products will be sourced from the Tohoku region.

SEASONAL PRODUCTS to be showcased on the Omakase Menus include:
Seafood: – Sanma, Kanpachi, Shitabirame, Magarei, Saba, Hokkigai
Vegetables / Fruit:  Kabocha, Matsutake, Maitake, Taro,Tonburi, Peaches, Grapes, Karin, Nashi, Green Mandarin Oranges 

Chapter 6: SHIMOTSUKI – LIGHT SNOW OMAKASE
November 11 – December 30

SHIMOTSUKI is the traditional Japanese name for November. It means the “Month of Frost”. LIGHT SNOW occurs when the weather is cold, yet the earth is not frozen enough for the snow to stick. Consequently the snow is light.
The theme is wintertime.
All products will be sourced from the Hokkaido region.

SEASONAL PRODUCTS to be showcased on the Omakase Menus include:
Seafood: – Tajiki, Kaneda, Kinki, Shisha Mo, Acadia, Zuwaigani, Hotate, Oysters
Vegetables / Fruit: Mountain Yams, Shiitake, Ginkgo, Soybeans, Persimmon, Pears, Strawberries, and Apples

NOBU SAKE EXPERIENCE

New seasonal sake from Nobu's exclusive sake provider, Hokusetsu will be showcased with each culinary episode for a unique pairing experience.

Try NOBU's Premium Sake Pairing package:
Full Package: HK$500   Alternatively, choose any 3 out of 4: HK$400

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 

IMAGE LINKS:
Please click here for images of dishes from EPISODE 3: Setsuki Grain Buds Omakase.
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