Take a break from the heat this summer and join us at NOBU InterContinental Hong Kong for our “ROKU-WAREKI” Japanese Gourmet Experience, with Chapter 4 featuring FUMIZUKI GREAT HEAT Omakase Menus.

“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$888 per person
8-course Omakase Dinner Menu: HK$1,488 per person

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 theme is inspired by the hot summer season and the mountains which provide some relief from the “Great Heat”.

All products are sourced from the Chubu and Kanto regions, with Executive Chef Rhys Cattermoul and his team using  seafood including Suzuki and Hamo, and seasonal fruit and vegetables such as edammame, plums and watermelon to create their innovative Japanese dishes.

Fumizuki Great Heat Omakase Lunch Menu (6-courses)

• SUZUKI SASHIMI Cucumber Amazu
• AYU Watermelon Salsa    TSUBUGAI Passion Fruit
• AMADAI Yuzu Dashi
• A5 JAPANESE WAGYU Mushroom Salsa
• EXCLUSIVE SUSHI ASSORTMENT   MISO SOUP
• TOFU UMESHU

Fumizuki Great Heat Omakase Dinner Menu (8-courses)

• HAMO SASHIMI Tomato Gazpacho & Umami Jelly /  SUZUKI SASHIMI Cucumber Amazu
• AYU Watermelon Dressing  /  TSUBUGAI Passion Fruit /    
  SEARED CHU TORO   Edamame Purée Fig Sauce
• EXCLUSIVE SUSHI ASSORTMENT
• MAKI NO MAKI Scallop and Shrimp, wrapped in Nori and Tatami Awashi with Kombu Ash Ponzu
• AMADAI Yuzu Dashi
• A5 JAPANESE WAGYU Mushroom Salsa
• COLD SOMEN NOODLES
• TOFU UMESHU

Discover our chefs' inspiration for some of the Fumizuki Great Heat Dishes:

HAMO SASHIMI   Tomato Gazpacho & Umami Jelly /  SUZUKI SASHIMI Cucumber Amazu
Hamo and Suzuki are regional specialties of the Chubu and Kanto regions,  best  served in the summer. Our sushi chef has created a slightly sour gazpacho and amazu to pair with the sashimi for a cooling start to your Nobu gourmet experience.

MAKI NO MAKI   Scallop and Shrimp, wrapped in Nori and Tatami Awashi with Kombu Ash Ponzu Executive Chef Rhys Cattermoul wanted to create a light and refreshing dish, inspired by maki. He has replaced rice with shrimp. For a balance of textures, he wraps the roll with tatami awashi which creates extra crunchiness on the outside, while keeping the inside soft and chewy.

TOFU UMESHU
In keeping with the Great Heat theme, Pastry Chef Joanna Yuen has created an innovative cheesecake with a refreshing taste to help cool you off during the heat of summer. Her tofu cheesecake is topped with the honey jelly and umeshu for an interesting mix of creaminess and freshness.

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

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 4: Fumizuki Great Heat 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