Now through August 28, every Monday – Wednesday evening, discover a taste the 'World of Nobu” with a curated 6-course Omakase (HK$668 per person) by NOBU InterContinental Hong Kong Executive Chef Rhys Cattermoul, who has specially selected his favourite Osusume recipes by fellow NOBU Chefs around the world, adapting the dishes with his own unique presentation.

Rhys recently moved to NOBU InterContinental Hong Kong following eight years as Chef at NOBU Berkeley Street in London. During his time with NOBU restaurants, he has had the opportunity to collaborate with numerous NOBU chefs globally.

As per Rhys, “I am constantly learning from NOBU chefs around the world. We are always sharing recipes and learning from each other – like a family.  Nobu-san not only encourages learning between his chefs, he also has us create our own Osusume dishes to showcase each of our unique talents.” 

For his “World of Nobu” Omakase, Rhys has chosen a selection of favourite recipes by NOBU Chefs  in London, Milan, Dallas, Denver and Lana'l Hawaii – some with whom he has personally collaborated.

Click here for the World of Nobu Omakase Menu.

The inspiration behind the World of Nobu Dishes

AMA EBI with Kimizu
Chef Koji Tsutsumi, NOBU Lana'I Hawaii* 

“This is a fancy shrimp cocktail featuring fresh local amaebi (sweet shrimp). I pair it with Kimizu—a Japanese vinegar and yolk egg dressing, which is like a mildly acidic mayonnaise that goes well with amaebi. I love the pops of colour on this plate!”- Chef Koji Tsutsumi

TUNA SASHIMI on Crispy Nori
Chef Hideki Maeda, NOBU London*

When Rhys was working at NOBU Berkley Street in London, he became good friends with NOBU London Chef Hideki. They would visit each other's kitchens to work together on new creations. Of all the signature dishes by Hideki, this one is Rhys' favourite.

“I love tekka tuna rolls. This dish was derived from my favorite sushi roll. At first I experimented with regular tempura batter to make nori chips but they quickly became soggy. In my recipe I use rice flour to extend the crunchiness longer. I serve my new tekka roll with Negi Miso Sauce. This inspiration came from another traditional tuna dish, “Maguro Nuta,” tuna sashimi and boiled onions with Mustard Su Miso Sauce. Basically, this recipe is a concoction of two of my favorite tuna dishes.” - Chef Hideki Maeda

WHITE  FISH  with Yuzu Kosho salsa
Chef Mitsuhiro Eguchi, NOBU Dallas*

“I appreciate the unique spiciness of yuzu kosho and its capability to transform a dish. The spiciness of yuzu kosho and coolness of the Cucumber Celery Gelée are opposite in flavour but when combined, they bring out balance and harmony.” - Chef Mitsuhiro Eguchi 

TIRADITO ROLL   White fish, Avocado, Okra
Chef Toru Watanabe, MATSUHISA Denver* 

“Tiradito Roll is one of the most popular sushi rolls at Matsuhisa Denver. Tiradito is a NOBU signature dish—white fish slices served with a variation of ceviche sauce. I arranged this dish into a sushi roll, making sure to add a touch of Peruvian flavour with rocoto chili and cilantro.” - Chef Toru Watanabe

CRISPY ARTICHOKE BONITO   with Kaeshi Sauce
Chef Antonio D'Angelo, NOBU Milan*

Rhys has met Antonio on a few occasions and tried Antonio's dishes during a NOBU event in London. Antonio's distinctive cooking style and the smokiness of this Osusume dish have inspired some of Rhys' own creations. 

“In this dish, I combined several Japanese ingredients, but used European cooking techniques. I finished it off by placing the smoke from a charcoal fire inside the covered dish to evoke tastes and scents that remind me of my childhood; the smokiness highlights the taste of the palamita (Atlantic bonito).” - Chef Antonio D'Angelo

SMOKED SHORT RIBS with Lilikoi Saikyo Miso
Chef Marlowe Lawenko, NOBU Lana'l Hawaii*

“Kiawe is the local name for the mesquite brush that is found everywhere on the island. The short ribs are braised for 48 hours, and then put into the smoker with kiawe for an additional 4 hours. They are then seared on the plancha and served with Lilikoi NOBU Style Saikyo Miso. Lilikoi is the local passion fruit found on the island that is sweet and sour in taste. Combined with NOBU Style Saikyo Miso, it brings out a delicious tropical flavor that complements the fattiness of the short ribs.” - Chef Marlowe Lawenko 

STRAWBERRY TOBAN YAKI   Cream Cheese Ice Cream, Strawberry Caramel
Nobu Matsuhisa, NOBU New York** 

 “This dish has become one of my classic signature desserts. When asked how I describe my cuisine, I just say 'Nobu-style'. I draw on the very best of Japanese cooking in my own individual style.” - Nobu Matsuhisa 

* As featured in the World of Nobu Cookbook (2018)
**As featured in Nobu the Cookbook (2001).

The World of Nobu Omakase is available exclusively at NOBU InterContinental Hong Kong
Now through August 28, 2019 (Monday-Wednesday).

This menu cannot be combined with other promotional offers and is subject to advance reservation and availability. 
Black-out dates apply.

Please add 10% service charge to all prices.

Restaurant reservations: (852) 2313-2323 / E-mail: fb.hongkong or nobuhongkong@ihg.com  

NOBU InterContinental Hong Kong
Second Floor, InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong

Open daily for lunch from 12 noon - 2:30pm and dinner from 6:00pm - 11:00pm.
The NOBU Bar Lounge is open daily 12 noon-2:30pm and from 6:00pm to midnight.
Attire: Smart casual.

IMAGE LINKS:
Please click here for images of dishes from the World of Nobu 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