Nobu celebrates Nikkei cuisine’s diversity at the InterContinental Hong Kong
We enjoyed the diverse flavours of Sean Mell’s creations, and our favourite was the refreshing scallop, but wagyu tartare with tosazu needed stronger flavours and textures
FARE Nobu was the first to popularise Nikkei cuisine – a mix of Japanese and Peruvian ingredients. AMBIENCE The large, sophisticated interior has one of the best views of the harbour. COST Nobu signature tasting menu HK$1,138, Omakase HK$1,488. WHO TO BRING Friends, family and business associates. TURN-ONS Nobu always includes a local menu with dishes created by the executive chef in each restaurant. We therefore tried Sean Mell’s creations, starting with three amuse bouches – scallops with blood orange ice cream and sauce, botan ebi with yuzu foam and butterfly pea jelly, and uni ekura rice cracker with shizo. We enjoyed the dishes’ diverse flavours, and our favourite was the scallop, which was light and refreshed the palate. The oven-roasted red prawns with spicy lemon butter was a hit. We love this Spanish-style dish. Another hit was the crispy pork belly with pickled watermelon and ama ponzu. The signature black cod saikyo yaki is a must on any visit to Nobu. We had the scallop with rocoto chilli, yellowtail, salmon and a new fatty tuna with miso sauce. Desserts included white bean and glutinous flour wagashi – candy – filled with passion fruit curd and mixed with dark chocolate and maple cream, which went well with the pecan syrup. The next dessert featured passion fruit and tarragon sorbet, which balanced well with the house-made wagashi – a melting, crisp, white bean curd and bean curd skin which is deep fried, shaped and drizzled with yuzu caramel. TURN-OFFS The Wagyu tartare with tosazu fell flat, and needed stronger flavours and textures. DRINKS Full bar, but ask about Nobu’s sake pairings.
InterContinental Hong Kong, 2/F, 18 Salisbury Road, Tsim Sha Tsui