World Famous Chef Nobu Matsuhisa Returns to His Hong Kong Restaurant for Two Spring Omakase Dinners with Taittinger Champagne Saturday, March 19 & Sunday, March 20 Exclusive “Sushi Saturday” NOBU Cooking Class with Nobu-san and his team
World famous chef Nobu Matsuhisa will be back at NOBU InterContinental Hong Kong on March 19 and 20 to host two special Spring Omakase Dinners showcasing Taittinger Champagne paired with an 8-course menu featuring newly created dishes using the freshest spring ingredients (HK$1,300 per person, with the Champagne Pairing for an additional HK$688 per person).
On Saturday, March 19, Nobu-san will personally contact a “Sushi Saturday” “Cooking with the Culinary Stars” Class, along with NOBU InterContinental Hong Kong Executive Chef Sean Mell and Executive Sushi Chef Kazunari Araki. This exclusive Cooking Class with Nobu-san is HK$2,688 per person inclusive of a light breakfast, unlimited Perrier Joüet Champagne (during the class and lunch), a 6-course omakase lunch showcasing the dishes from the class and a NOBU cookbook signed by Nobu Matsuhisa. (Please add 10% service charge to all prices.)
This is the first collaboration between NOBU and Taittinger Champagne. The four selected labels from Taittinger Champagne are particular for their freshness and lively style. Their elegance, with hints of fruit and implied acidity, make them perfect for pairing with Nobu-san’s innovative new style Japanese cuisine.
The Spring Omakase Champagne Dinner includes two of Taittinger’s latest released vintages - Taittinger Vintage Brut 2008 and Taittinger Comtes de Champagne, Blanc de Blancs 2006 (premium brand). It also features two non-vintage labels - Taittinger Prestige Rosé and Taittinger Brut Réserve.
Nobu-san and his NOBU InterContinental Hong Kong culinary team have created a gourmet journey matching the various characteristics of the Taittinger Champagne with dishes using seasonal spring ingredients prepared “NOBU style” The result is an exceptional dining experience featuring all new dishes which are unique to NOBU InterContinental Hong Kong.
The Spring Omakase Champagne Pairing Menu features:
SHIMA EBI & MADAI SASHIMI UME PONZU
TAITTINGER BRUT RÉSERVE NV
O-TORO & SABA SASHIMI CHIMICHURRI
TAITTINGER VINTAGE BRUT 2008
DELUXE SUSHI ASSORTMENT
SAUTÉED MATEGAI MYOGA SALSA, AMA PONZU FOAM
TAITTINGER PRESTIGE ROSÉ NV
PAN-SEARED SAWARA FILLET GREEN GARLIC MISO
A5 MIYAZAKI WAGYU WASABI PEPPER SAUCE
TAITTINGER COMTES DE CHAMPAGNE, BLANC DE BLANCS 2006
COLD INANIWA UDON UNI, CAVIAR
SPRING DEW RASPBERRY, ALMOND, MILK CRISP
Commenting on the Spring Omakase menu and its unique pairing choices. NOBU InterContinental Hong Kong Executive Chef Sean Mell says, “The ume pozu on the shima ebi paired with the Brut really creates excitement on the palate. Meanwhile the Blanc De Blanc is a wonderful balance with the wasabi pepper sauce used in the beef course. I have selected seasonal Mategai (razor clams) for their sweet flavour which goes well with the unique floral flavour of the myoga. This pairs well with the ama ponzu foam, which has an acidity that creates a good balance and refreshing flavour. This dish matches beautifully with the Taittinger Prestige Rose NV.”
As per Executive Sushi Chef Kazunari Araki, “I am using a seasonal fish - "Madai" (Japanese red seabream) and "Shima Ebi" which is also seasonal shrimp, along with spring vegetables and "Ume" for the dressing. "Ume" is a plum which is in season at the end of winter. My inspiration for this dish is the change of season and arrival of spring through the ingredients.”
The Spring Omakase Dinner Menu will be available through April 9. The Champagne pairing option is only available on Mar 19 & 20. The showcased Taittinger Champagnes will be available by the bottle on the NOBU wine list from March 19 onwards.
Please click here for the Spring Omakase Taittinger Champagne Menu.
About Taittinger Champagne
The house of Taittinger did not exist until 1932. For nearly two centuries, it was known as Forest-Fourneaux. Originally founded in 1734 by Jacques Fourneaux, a wealthy textile merchant, the house worked closely with local Benedictine monks to learn how to produce still and sparkling wines. In 1820, Jacques’ great-grandson Jérôme formed a partnership with Antoine Forest and the business started to boom, especially in export markets such as Britain and the United States.
Pierre Taittinger first visited Champagne as an officer in World War I, when he was injured during combat and transferred to the 18th-century Château de la Marquetterie, a major French command post south of Épernay. The young Taittinger was so impressed by the elegance, beauty and history of the building that he vowed to buy it if the opportunity ever arose.
By the 1930s, Forest-Fourneaux's fortunes were dwindling: World War I, the Great Depression, and Prohibition had all taken their toll; and exports were almost at a standstill. Pierre Taittinger saw his opportunity to buy the property. As wine merchants originally from Lorraine, the Taittingers decided to use their existing network and relaunch the Champagne business under the family name. Over the next few decades Taittinger established itself as one of the region's leading brands. In 1945 Francois Taittinger defined its Chardonnay style: feminine and elegant, which remains the Champagne’s signature. Owning 288 hectares, Taittinger owns the 2nd most important vineyards in Champagne.
Taittinger is one of only five Champagne houses to cellar its wines in the famous "Crayères" of Reims – chalk caves originally dug out by the Romans. The caves were rediscovered at the beginning of the 18th century; and Champagne merchants found that they provided the perfect conditions for aging wine. Today, Taittinger owns four kilometers of Crayères, which are used to age their prestige cuvées: Comtes de Champagne and Comtes de Champagne Rosé.
For further information, please visit www.taittinger.com.
Exclusive “Sushi Saturday” Cooking with the Culinary Stars Class with Nobu-san and his team
Saturday, March 19
On Saturday, March 19, celebrity chef Nobu-san will personally contact a “Sushi Saturday” “Cooking with the Culinary Stars” Class, along with NOBU InterContinental Hong Kong Executive Chef Sean Mell and Executive Sushi Chef Kazunari Araki.
The class will showcase a demonstration of NOBU signature dishes, plus a hands-on opportunity to learn sushi-making from the master chef. This exclusive Cooking Class with Nobu-san is HK$2,688 per person inclusive of a light breakfast, unlimited Perrier Joüet Champagne during the class (and lunch), a special NOBU Sake pairing lunch menu showcasing the dishes from the class and a NOBU cookbook signed by Nobu Matsuhisa. Please add 10% service charge.
Please click here or the details of the NOBU “Sushi Saturday” Class with Nobu-san.
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 : email@example.com