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NOBU InterContinental Hong Kong

Nobu InterContinental Hong Kong has long been a landmark for Japanese cuisine in the city. Its collaboration with famed chef and restaurateur Nobu Matsuhisa is widely praised. Through 2019, Nobu has been offering a Gourmet Series of a “Roku-Wareki” Japanese dining experience comprising six chapters. Wareki refers to the ancient Japanese calendar whose six solar terms reflect the changes in the seasons and the variation in core ingredients used in the preparation of local cuisine.

Nobu's Wareki series offers six (Roku) distinct set lunch and dinner menus for the year, taking inspiration from key dates in the Wareki calendar and incorporating seasonal seafood. The winter menu is the creation of Executive Chef Rhys Cattermoul and Executive Sushi Chef Satoru Hashimoto. We know we are in for a treat. But first, we should introduce Nobu's founder and his inspirational life story.

Nobuyuki Matsuhisa, known to all as Nobu, was hooked on a career in Japanese cuisine on his first experience to a sushi restaurant. After working in Japan, Nobu went to Lima, Peru to open a Japanese restaurant where he began introducing Peruvian influences into his menu, which has had a lasting influence on his culinary style. A move to open a restaurant in Alaska was thwarted when it burned to the ground before it could open. Nobu worked in Los Angeles to pay off the debt and subsequently opened Matsuhisa in Beverly Hills, attracting a slew of celebrities. Eventually, Nobu partnered with legendary actor Robert De Niro and went on to expand his operation worldwide. Today Nobuoperates 40 Nobu restaurants, nine Matsuhisa outlets and nine Nobu Hotels in 44 cities around the world.

We had the 6-course Premium Set Lunch Menu ($888 per person). An 8-course Dinner Menu ($1,488 per person) is also available in the evenings. The lunch set starts with Kinmeidai Sashimi Karashi Su Miso, which is Kinmeidai, a type of red fish, seasoned with karashi mustard and miso, and served with seasonal winter vegetables. Then comes Sayori Sashimi, Dried Miso and Seared Toro, Yuzo Miso. The white fish is seasoned with yuzu-infused olive oil and dried miso while the tender seared toro has a light yuzu miso.

The Aka Tai Kara-age Tomato Miso is a nice concoction by Chef Rhys. The tomato miso perfectly highlights the taste of the snapper meat and is served with grilled fish skin. Then comes AS Wagyu Sukiyaki – Kagoshima beef served with enoki mushroom, asparagus and other vegetables, cooked sukiyaki style. The rich marbled beef blends nicely with the green veggies.

Another treat is the Exclusive Sushi Selection, four exquisitely prepared sushi pieces including a uni sushi cup, Isake and Katsuo.

We finished the lunch set with Caramel Cream Mousse, Apple Compote, Caramelized Walnut, Green Apple Sorbet. It was more than a fitting ending to this delightful meal.

With impeccable service, a gorgeous harbour view, and painstakingly prepared dishes, a dining outing at Nobu is an experience to treasure indeed. We highly recommend it

2/F, InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong

2313 2323