Indulge in a fusion feast with Nobu's Japanese-Peruvian menu

Tracey Furniss

PUBLISHED : Tuesday, 22 March, 2016, 10:44pm
UPDATED : Tuesday, 22 March, 2016, 11:06pm

FARE Nikkei.

AMBIENCE With floor-to-ceiling views of Victoria Harbour, Nobu has a relaxed atmosphere. The décor uses natural elements such as wood and bamboo, rocks and glass. A bar at the entrance is great for an aperitif before dinner.

WHO TO BRING A romantic interest or business clients.

COST Omakase seasonal HK$1,488, signature HK$1,088 without drinks.

TURN-ONS Chef Nobu Matsuhisa is famous for his Japanese-Peruvian cuisine. An omakase signature menu features his most famous dishes, the star of which is the black cod saikyo yaki. Marinated for two days in sake miso, the buttery cod melts in the mouth. The yellowtail sashimi with jalapeno is outstanding for its freshness and the combination of flavours, from the tartness of the ponzu to the kick from the hot jalapeno. Other notable dishes are king crab tempura, US prime beef with anticucho, salmon tartare, scallop sashimi and assorted sushi. The signature menu ends with a soy panna cotta. A seasonal omakase menu features toro tartare with caviar, hirame and uni sashimi with dried miso, ezo awabi with truffle teriyaki, an assortment of sushi, grilled scallop, pan-seared barramundi with pumpkin puree and sweet onion soy sauce, A5 wagyu with cucumber ginger salsa, and ninjin cake with mikan confit and yoghurt ice cream.

TURN-OFFS Although the tables are well-spaced, a rowdy party next to us drowned out our conversation at times.

DRINKS Wine and sake pairing is available. 



2/F, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, 2313 2323