HONG KONG – On March 12th and 13th, world famous chef Nobu Matsuhisa returns to Hong Kong for two special dinner celebrations marking his birthday.
On both evenings, NOBU InterContinental Hong Kong will present an 8-course Omakase menu showcasing dishes made with fresh seasonal products from Kagoshima, Japan. The NOBU Birthday Omakase Menu is HK$1,738+10% per person (inclusive of a take-away gift of a bottle of NOBU Daiginjo TK40 Sake).
NOBU Executive Chef Erik Idos and Executive Sushi Chef Hideki Endo are travelling to Kagoshima this month to visit the Nozaki Farms and personally select the ingredients to be used in this special birthday menu.
The special menu will include dishes made with top quality products from Kagoshima Prefecture including Kurobuta Black Pork Belly, A5 Wagyu Striploin from Nozaki Farms and fresh seafood such as amami tuna, sakuradai, hamachi, Kanpachi kurumaebi, bonito and yellow tail.
A variety of seasonal vegetables including pumpkin, string beans, bamboo shoots, Mizuna, Taro, Citrus Fruit, Kabocha, Shungiku and Japanese broad beans will also used in the NOBU Kagoshima Birthday Menu.
To complement the meal, guests can choose an optional Sake & Shochu pairing for an additional HK$250 + 10% service per person inclusive of two Hokusetsu Sakes and one Kagoshima Shochu.
A special “Nama Sake” by Hokusetsu, Nobu’s sake maker, featuring a limited edition Nobu Birthday label has been created exclusively for these two birthday dinners. This Sake has the same high quality of YK35 sake, which is one of the most prestigious Hokusetsu products. “Nama Sake” is a seasonally brewed unpasteurized draft sake, which is released four times every year. “Nama Sake” has a much fresher, livelier and zingier flavour and is more aromatic. The second showcased sake is NOBU “The Sake” Daiginjo TK40.
Kogane Mangan (蔩金萬貫) is the featured Shochu for Nobu-san’s birthday celebration and for the ongoing Kagoshima promotion throughout March and the first half of April. Meiji no Shochu and Yoino Hi from Kagoshima will also be available at NOBU from March 12th – April 13th.