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NOBU InterContinental Hong Kong Presents An Autumn Caviar Culinary Journey (September 6 - 30)

2016/08/18

NOBU InterContinental Hong Kong is offering a unique dining experience for caviar lovers this autumn with an 8-course Caviar Culinary Journey Menu (available from September 6 - 30). NOBU Executive Chef Sean Mell and Executive Sushi Chef Kazunari Araki have specially sourced a variety of premium grade farmed caviar and caviar products from Italy, Uruguay and China, which they have incorporated with NOBU’s new style Japanese cuisine.

The 8-course Omakase dinner menu (at HK$1,588 + 10% service per person) showcases an innovative selection of NOBU dishes using a diverse range of international caviar ingredients. In addition to traditional caviar, our chefs have chosen unconventional caviar products, including pressed caviar, caviar butter, caviar spread and dried caviar, to create this Autumn Caviar Culinary Journey.

The selected caviar is produced from different species of sturgeon including Huso Huso, Huso Dauricus, Acipenser Schrenkii and Acipenser Transmontanous. Selected caviar includes River Beluga from China, White Sturgeon and Classic Siberian from Italy and Classic Oscietra from Uruguay. All the products are fresh, instead of pasteurized, and use the Malossol technique (known as “pure salted” with a low quantity of salt in the caviar maturation) in order to preserve the smooth texture and reveal the delicate flavour of the final product.

For the exclusive Caviar Menu, Caviar Spread is used by both Executive Sushi Chef Araki Kazunari and Executive Chef Sean Mell. Araki-san uses Pressed Caviar in one of his cold dishes, while Sean uses Caviar Butter for one of his hot dishes. Both Sean and NOBU Pastry Chef Priscilla Li have incorporated Dried Caviar into their dishes.

The innovative Autumn Caviar Culinary Journey Menu includes:

  • Botan Ebi Sashimi with Caviar Cube / Taraba Gani Tartar with Caviar and Coriander Dressing
  • Uni Sashimi with Caviar Lingot & Tamago Foam / O-Toro Roll with Caviar Spread and Cauliflower Purée
  • Sushi Assortment
  • Steamed Ise Ebi with Caviar Egg Sauce / Caviar Crispy Rice with Yuzu Crème
  • Roasted Butterfish Fillet with a Caviar Matsutake Sphere
  • A5 Japanese Wagyu with Lobster Caviar and Foie Gras Teriyaki
  • Hot Inaniwa Udon
  • Berry Flute – Champagne, Blueberries, Genmaicha with Dried Caviar

 

Please click here for the NOBU Autumn Caviar Culinary Journey Menu.

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Tel: +852 2313 2323
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Daily
Lunch - 12:00 noon to 2:30pm
Dinner - 6:00pm to 11:00pm

Saturday and Sunday
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Daily
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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