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In the Nobu



Nobu at the InterContinental Hong Kong will showcase the cuisine of Hyogo Prefecture with a special culinary promotion between August 23 and September 21. During the promotion, guests can indulge in innovative new-style Japanese dishes by guest chef JiroOgue - a pioneer of French cuisine in Japan thanks to his 30 years with Alain Chapel - and Nobu chefs Idos and Endo, showcasing premium Hyogo ingredients such as authentic Kobe Beef, Pork, "Hamo" Pike Conger, Sea Bream and "Nori" Seaweed from Awaji Island.

A highlight of the promotion will be a special eight-course Hyogo Omakase Dinner Menu presented by chef Ogue on August 23 and 24. JiroOgue, currently Executive Chef at Tokyo's La JeunesseDaikanyama, has led the French culinary community in Japan for the past three decades, gaining acclaim as Executive Chef of "Alain Chapel", the only overseas branch of the eponymous French three-Michelin star restaurant.

The Hyogo Omakase menu has been created in collaboration with NOBU Executive Chef Erik Idos and Executive Sushi Chef Hideki Endo who visited Hyogo in June to sample and source the ingredients. The menu is priced at HK$1,438 (US$185) per person. www.hongkong-ic.intercontinental.com






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