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NOBU’s GOURMET TOUR OF JAPAN 2017
Showcasing Seasonal Regional Products from Japan’s Prefectures
Episode 4: “Like Kobe; Love Wagyu”

NOBU InterContinental Hong Kong continues its GOURMET TOUR OF JAPAN 2017 with Episode 4: “Like Kobe, Love Wagyu”, a tribute to acclaimed Kobe Wagyu Beef. Now through August 27, NOBU InterContinental Hong Kong’s Executive Chef Sean Mell and Executive Sushi Chef Kazunari Araki present à la carte selections at lunchtime and a 7-course Omakase Dinner Menu highlighting Kobe Wagyu beef, renowned for its flavour, tenderness and well-marbled texture. To enhance this premium product, the chefs have incorporated charcoal from Kishu as an ingredient in the 7-course Kobe Beef Omakase Dinner Menu (HK$1,688 per person + 10% service).

 The Omakase Dinner Menu includes: 

-        WAGYU TACO SANTEN MORI  -  SHISO  -  WASABI -  JALAPEÑO
-        WAGYU TATAKI SALAD  -  SPICY GARLIC -  CHARCOAL
-        WAGYU SUSHI
-        SMOKED WAGYU FILLET - TOSAZU   
-        ROASTED WAGYU RIB EYE -   LEEK ASH  -   ANTICUCHO MISO
-        SANSAI UDON
-        SUMMER DAISY -  KYOHO GRAPES - YOGURT – WALNUTS

Click here for the Authentic Kobe Beef Omakase Dinner Menu.

Click here for the à la carte Kobe Beef Lunch Menu.

Also new at NOBU is the new Osusume menu which includes a selection of innovative, colourful summer dishes, exclusively available at NOBU InterContinental Hong Kong.

Click here for the new Osusume à la carte selections (available on the dinner menu).

The highlighted Hokusetsu Sake of the season is Junmai Gohyakumangoku, Nama Genshu 純米吟釀 五百萬石, 生原酒 (Available now through September 30). To experience a range of exclusive Hokusetsu sakes, try the Premium Sake Pairing Package at HK$500+10% service per person.

About NOBU’S GOURMET TOUR OF JAPAN 2017

Throughout the year Executive Chef Sean Mell and NOBU Executive Sushi Chef Kazunari Araki are guiding food lovers through Japan’s prefectures.  The culinary journey began in Okinawa in the southern region in January /February, and then headed north to Kyushu in March/ April and up to Kyoto in May/June.  Now the gourmet tour continues in Kobe, as the chefs showcase innovative dishes with Kobe Wagyu Beef in July/August.

In 2017, NOBU’S GOURMET TOUR OF JAPAN is showcasing 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)

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Tel: +852 2313 2323
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Opening Hours

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