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à nu PROUDLY PRESENTS: NEW AND EXCLUSIVE DINNER COLLABORATIONS

With purity and a dedication to providing its diners with the choicest ingredients flown-in fresh daily from Japan, à nu is delighted to present two unique dinner collaborations - exclusive to Hong Kong - happening in the month of June at the restaurant’s beautiful, harbor front location. With fresh ingredients consistently at the forefront of all the exquisite, Omakase-style tasting menus offered at the restaurant, Chef Shohei Shimono – from à nu’s Michelin-starred Tokyo location will fly to Hong Kong for two days only to create special menus for guests in conjunction with the premium W3 Caviar and luxurious Henri Giraud Champagne. Taking place on the 3rd and 4th of June respectively, these exceptional meals will offer diners the opportunity to enjoy 9-course tasting menus, with reservations open now.
In collaboration with W3 Caviar on 3rd June, chef Shohei Shimono will prepare a tasting menu guided by à nu’s methodology of harmonizing Japanese ingredients with delicate French techniques. Renowned across Asia for providing only the most select group of restaurants and hotels with its unique product, W3 Caviar will feature over multiple courses on the menu and dishes will be expertly prepared to complement the caviar’s profound flavours. At a price of HK$2,450 guests can enjoy these nine courses and for a further HK$700 can upgrade to accompany their meal with a four-glass pairing of Henri Giraud champagne. Particular highlights from the evening’s menu include No. 7 Amur Beluga Caviar Chiffon, No. 5 Royal Oscietra Caviar with Smoked Uni Rice, and Baby Clams with Seaweed and No. 2 Superior Oscietra Caviar.
The following day on 4th June, over sweeping views of the city’s vibrant night skyline, chef Shimono’s Omakase-style menu will be offered accompanied by flutes of Henri Giraud’s luxurious champagne. This unique collaboration will also bring Stephane Barlerin (Exporter director) from Henri Giraud – France, to be in attendance with the purpose of sharing exclusive insight on what makes this champagne so special. Seven of the nine courses featured in this tasting menu will be paired with different vintages of this delicious beverage, each purposefully-paired to complement the flavour profiles of their respective dishes. Champagne highlights include Esprit Nature NV; Hommage, NV; Argonne, 2011; Code Noir, NV amongst a variety of others. This menu will be priced at HK$2,980.
With the concept of “just as it is” at the forefront of their cuisine, a nu will offer these exclusive culinary experiences to Hong Kong diners for two nights only. Reservations are now open with limited seats available.
à nu – 3rd June, 2019
Chef Shohei Shimono x W3 Caviar
HK$2,450
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Amuse bouche
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No. 7 Amur Beluga Caviar Chiffon
Hommage, NV
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White Asparagus with Jambon Jelly
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No.5 Royal Oscietra Caviar, Smoked Uni Rice
Argonne, 2011
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Firefly Squid Pasta
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Baby Clams, Seawee, No.2 Superior Oscietra Caviar
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Fish of the Day
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Wagyu, Hanasansho Rice
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Cremet d’Anjou
à nu – 4th June, 2019
Chef Shohei Shimono x Henri Giraud Champagne
HK$2,980
Amuse bouche
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No. 7 Amur Beluga Caviar Chiffon
Hommage, NV
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White Asparagus with Jambon Jelly
-
No.5 Royal Oscietra Caviar, Smoked Uni Rice
-
Firefly Squid Pasta
Code Noir, NV
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Baby Clams, Seawee, No.2 Superior Oscietra Caviar
Fut de Chene, MV
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Fish of the Day
Blanc de Craie, NV
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Wagyu, Hanasansho Rice
Coteaux Champenois, 2016
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Cremet d’Anjou

à nu retrouvez-vous
The concept behind à nu retrouvez-vous stems from a passion for the finest ingredients in life and the approach to cuisine “Just as it is”. The renowned Michelin Starred restaurant hailing from Tokyo, opened its doors in Hong Kong in December 2017. By giving a voice to each ingredient, avant-garde flavoured dishes are presented in their most natural goodness, ensuring an unparalleled dining experience. Set in
The panoramic location at Ocean Terminal Extension, à nu combines the most exceptional and most selective Japanese seasonal ingredients that are delivered daily in extremely intimate quantities. The
Innovative menu and dishes are subject to change according to the seasonality of the ingredients. Be ready to embark on an impressive culinary array of dishes specifically selected and combined with the best of French techniques by Executive Chef Mr. SHOHEI SHIMONO, undoubtedly one of the most innovative cuisine experiences on our shores.
à nu Bookings & Reservations Contact:
Shop OTE 402, 4/F, Ocean Terminal, Harbour City,
3-27 Canton Road, Tsim Sha Tsui, Hong Kong
Table Reservations : reservation@anu.com.hk or +852 27706222 (11:00 - 21:30)

Edit on May 28, 2019