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NOBU GOURMET JOURNEY OF JAPAN 2018
EPISODE 2: KYUSHU ISLAND - NAGASAKI UNVEILED

NOBU InterContinental Hong Kong continues its 2018 GOURMET JOURNEY OF JAPAN (2-4-8) showcasing special products each season from 2 prefectures on one of the Japan's 4 main islands (Kyushu, Shikoku, Honshu and Hokkaido), with 8 unique culinary episodes during the year. From March 2-31, Episode 2: “Kyushu Island: Nagasaki Unveiled“ showcases ingredients and dishes inspired by local cooking techniques in Nagasaki.

② - Represents 2 prefectures from Japan’s key islands

④ - Represents the 4 key Islands of Japan: Kyushu, Shikoku, Honshu and Hokkaido

⑧ - Represent 8 promotions in 2018

Executive Chef Sean Mell and Executive Sushi Chef Kazunari Araki are creating the 2018 NOBU specialty menus, showcasing seasonal products and ingredients ranging from seafood and meat to vegetables and fruit, based on a gourmet exploration that infuses NOBU cuisine with the local cooking culture from each selected Japanese prefecture and island.

EPISODE 2: KYUSHU ISLAND - NAGASAKI UNVEILED (March 2-31 2018)

Nagasaki was one of the first Japanese ports that opened to other nations. Consequently, its cuisine developed with influences from Western & Chinese cultures. Some famous dishes were even derived from Portuguese recipes such as Tempura & Castella.

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

  • AOHATA SASHIMI WITH DRIED MISO
  • UNI, MIZU IKA SASHIMI WITH KARASUMI, ABURI TACHIUO WITH JALAPEÑO & ZABON SOY
  • SHIOGAMA YAKI MADAI FILLET WITH TRUFFLE YUZU MISO
  • U.S. PRIME BEEF WITH LEMON SOY 
  • SUSHI ASSORTMENT AND MISO SOUP 
  • HONEY BLOOM - CASTELLA CAKE, SLOW-COOKED APPLE, BURNT BREAD ICE-CREAM

The 8-course Nagasaki Omakase Dinner Menu (HK $1,488 per person):

  • ABURI TACHIUO WITH AGO DASHI ANKAKE, AOHATA SASHIMI WITH DRIED MISO
  • UNI, MIZU IKA SASHIMI WITH KARASUMI, AKAMUTSU SASHIMI WITH JALAPEÑO & ZABON SOY AND TORO KAKUNI MANJU
  • DELUXE SUSHI ASSORTMENT 
  • OYSTER SANTEN MORI: GRILLED WITH SHISO SALSA, TEMPURA WITH YUZU KOSHO PONZU AND BAKED WITH SPICY MISO AIOLI
  • SHIOGAMA YAKI MADAI FILLET WITH TRUFFLE YUZU MISO
  • NAGASAKI WAGYU WITH LEMON SOY 
  • NAGASAKI CHAMPON 
  • HONEY BLOOM - CASTELLA CAKE, SLOW-COOKED APPLE, BURNT BREAD ICE-CREAM

*Please note that menu items may vary according to the availability of seasonal ingredients. Please add 10% service charge to all prices.

Click here for the Nagasaki Lunch Menu.

Click here for the Nagasaki Dinner Menu.

Below is the inspiration behind some of NOBU Executive Chef Sean Mell and Executive Sushi Chef Araki Kazunari’s Nagasaki inspired dishes:

ABURI TACHIUO WITH AGO DASHI ANKAKE / AOHATA SASHIMI WITH DRIED MISO

Saraudon is a very popular dish loved by both tourists and locals, which inspired the creation of this dish. NOBU Executive Sushi Chef Araki Kazunari has placed crispy thin noodles, a must-have item from Saraudon, at the base of the dish, topped with seasonal sashimi. This is served with ago dashi ankake, replacing the original starchy sauce in Sararudon, to make the dish more refreshing as an “amuse bouche”.

SHIOGAMA YAKI MADAI FILLET WITH TRUFFLE YUZU MISO

Shiogama Yaki Madai fillet is a traditional Nagasaki dish in which the sea bream fillet is wrapped in a thick layer of salt, shaped like a fish. The sea bream is then baked in the salt to preserve its original flavour. Guests are then presented a mini-hammer to break the layer of salt – releasing the flavour of madai fillet. NOBU Executive Chef Sean Mell enhances the flavour by steaming the fish in a lotus leaf. Before serving, the dish is garnished with contemporary Nobu seasonings.

OYSTER SANTEN MORI GRILLED - SHISO SALSA / TEMPURA - YUZU KOSHO PONZU / BAKED - SPICY MISO AIOLI

Nagasaki Oysters are particularly famous in Japan for their full and firm, meaty texture. Inspired by Shippoku (桌袱料理), the oysters are prepared in 3 unique methods, and then served in NOBU style.

NAGASAKI CHAMPON

The story behind Champon dates back to the Meiji period, when a local Chinese restaurant made the dish with the aim of providing students from China with a filling and nutritious meal. “Toaku”, an ingredient unique to Nagasaki, is used to give the noodles a springy texture. This delicious dish also includes fried vegetables and seafood, which are cooked together with the noodles in a rich soup.

HONEY BLOOM - CASTELLA CAKE, SLOW-COOKED APPLE, BURNT BREAD ICE-CREAM

Castella cake is a sweet, moist sponge cake. Based on a recipe originally introduced in Nagasaki by Portuguese missionaries in the mid-16 century, Castella is prepared in Nagasaki with a unique Japanese flavour, and a different look and baking process from the original Portuguese recipe. The Castella cake is a must-have item to buy in Nagasaki as a souvenir.

UPCOMING EPISODES OF OUR 2018 NOBU GOURMET JOURNEY OF JAPAN:

Please click here for further details on the NOBU GOURMET JOURNEY OF JAPAN (2-4-8) showcasing the 4 main Islands of Japan (Kyushu, Shikoku, Honshu and Hokkaido) with 2 prefectures from each island and 8 Promotions in 2018.

NOBU SAKE EXPERIENCE

Throughout 2018 NOBU InterContinental Hong Kong will also offer a Premium Sake Pairing package.

Full Package: HK$500

Alternatively, choose any 3 out of 4: HK$400

New Sake products from NOBU’s exclusive sake maker and provider, Hokusetsu, will be featured each quarter to pair with the seasonal 6-course Omakase Lunch Menu and 8-course Omakase Dinner Menu.

NEW SAKE PRODUCTS IN 2018 include:

  • Daiginjo Enshinbunri Nama Genshu
  • Kinboshi Enshinbunri Nama Genshu
  • Junmai Daiginjo Enshinbunri Nama Genshu 
  • YK35 Enshinbunri Nama Genshu

In March, the sake selection (80 ml each) includes:

  • Daiginjo Enshinbunri Nama Genshu
  • Nobu The Sake Junmai Daiginjo
  • Junmai Ginjo 71
  • Umeshu

Please add 10% service charge to all prices.

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Reservations and Enquiries

For further information and restaurant reservations, please contact:
Restaurant Reservations Centre
Tel: +852 2313 2323
E-mail: fb.hongkong@ihg.com

Opening Hours

Daily
Lunch - 12:00 noon to 2:30pm
Dinner - 6:00pm to 11:00pm

Saturday and Sunday
T-Set - 2:30pm to 5:00pm

NOBU Bar Lounge:
Daily
Lunch - 12:00 noon to 2:30pm
Dinner - 6:00pm to 12:00 midnight

Press Contact

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