Winning blend of influences keeps Nobu ahead of the game

The combination of Japanese and Peruvian flavours remains popular with food lovers in Hong Kong

PUBLISHED : Friday, 16 March, 2018, 4:02pm
UPDATED : Friday, 23 March, 2018, 2:44pm

It has been 12 years since Nobu opened its doors in Hong Kong, and the restaurant is still popular, with its laid-back ambience and spectacular harbour views. The interior features natural elements such as wood, bamboo, rocks and glass.

Chef Nobu Matsuhisa’s unique menu blends Japanese and Peruvian culinary influences to create interesting flavours. His famous must-tries are black cod saikyo yaki and yellowtail sashimi with jalapeno. There is an extensive sushi and sashimi menu, including his new style sashimi such as Botan ebi and uni, scallop and whole whelk. For dessert, try the chocolate bento box, Suntory whisky ice cappuccino and house-made ice cream mochi. 

Contact Details

2/F, InterContinental Hong Kong, 

18 Salisbury Road, Kowloon

2313 2323

Daily: noon-2.30pm,


Sat-Sun 2.30-5pm

Signatures Dishes

Black cod saikyo yaki

Toro tartare with caviar 

Scallop tiradito 


8+ dishes


1 room, 

14 ppl

See more of 2018’s 100 Top Tables here