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NOBU InterContinental Hong Kong Presents a Gourmet Tour of Japan 2017 - Showcasing Seasonal Regional Products from Japan’s Prefectures

2017/01/10

The Culinary Journey Begins in 2017 in Okinawa
January 17 - February 2

NOBU InterContinental Hong Kong is planning a GOURMET TOUR OF JAPAN in 2017, with Executive Chef Sean Mell and NOBU Executive Sushi Chef Kazunari Araki guiding food lovers through Japan’s prefectures – starting in the southern region, then heading north with the harvest to showcase seasonal, regional products as the inspiration for their imaginative dishes along the culinary journey.

In 2017, NOBU’S GOURMET TOUR OF JAPAN will showcase six regions:

  • Okinawa Farm (January - February 2017)
  • Kyushu Hanami (March - April 2017)
  • Kyoto Twist (May - June 2017)
  • Like Kobe, Love Wagyu (July - August 2017)
  • Harvest in Aomori (September - October 2017)
  • Hokkaido is Here (November - December 2017)

 

The culinary journey begins in Okinawa from January 17 - February 26, 2017 with specialty products and seasonal produce from the Japanese tropical island prefecture known for its delicious fresh food, pristine white sand beaches, clear and clean waters and also for the longevity of its residents.

Guests can choose a 6-Course Lunch Omakase Menu at HK$658 (Including 2 cold dishes, 2 hot dishes, sushi and dessert) or select from our Agu Pork Corner with dishes including Sliced Pork Donburi, Pork Kakuni, Katsu Don, Goya Chanpuru and Okinawa Soba (ranging in price from HK$368 to HK$448) All items are served with a Okinawan Salad, Miso Soup and a Mocktail during lunchtime.

At dinner time, select the 8-Course Dinner Omakase Menu at HK$1,488, showcasing special Okinawan menu items that change according to the availability of the seasonal ingredients.

  • Products from the Sea: Akajin (Blue-Spotted Grouper), Makubu (Blackspot Tuskfish), Irabucha (White-spotted Parrotfish), Yakogai (Green Turban), Umibudo (Sea Grape Seaweed) and Mozuku (Brown Seaweed)
  • Products from the Farm: Goya (Bitter Melon), Handama (Okinawan Spinach), Purple Sweet Potatoes, Okinawan Carrots, Cherry Tomatoes and Tankan (Citrus fruit)
  • Agu Pork, which contains less cholesterol than regular pork. This pork is from a rare Okinawan traditional breed with black hair (similar to a wild boar) which dates back to the 14th century (Min era) when the original breed of pig was brought to Okinawa from China. It is famous for its tender sweet and delicious meat.

 

About Okinawa

Okinawa is the southernmost Prefecture of Japan and is the largest of the Okinawa Islands and Ryukyu (Nansei) Islands. Okinawa is known for its tropical weather, breathtaking beaches and its delicious fresh food. The seas surrounding Okinawa's islands are considered amongst the world's most beautiful beaches with coral reefs and infinite marine wildlife. With its distinctive culture and fascinating scenery, the island is rapidly growing as a tourist destination for visitors from all around the globe. The island's population is known for the longevity of its residents - with one of the longest living populations in the world. (Okinawa has 34 centenarians per 100,000 people, which is more than three times the rate of mainland Japan.)

Special Sake: Hokusetsu Junmai Daiginjo Gohyakumangoku Nama Sake

This is a limited label sake, freshly made by Hokusetsu brewery in Sado Island, which is only available in 1st quarter of 2017.

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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