NOBU InterContinental Hong Kong Presents An Autumn Caviar Culinary Journey

Caviar lovers are offered a unique dining experience with an eight-course Caviar Culinary Journey Menu by NOBU InterContinental Hong Kong from September 6 to September 30, 2016.

NOBU executive chef Sean Mell and executive sushi chef Kazunari Araki have specially sourced a variety of premium grade farmed caviar and caviar products from Italy, Uruguay and China, which they have incorporated with NOBU’s new style Japanese cuisine.

The eight-course Omakase dinner menu showcases an innovative selection of NOBU dishes using a diverse range of international caviar ingredients, including both traditional caviar and unconventional caviar products such as pressed caviar and caviar butter, to create the Autumn Caviar Culinary Journey.

The selected caviar is produced from different species of sturgeon including Huso Huso, Huso Dauricus, Acipenser Schrenkii, and Acipenser Transmontanous. Selected caviar includes River Beluga from China, White Sturgeon and Classic Siberian from Italy, and Classic Oscietra from Uruguay. All the products are fresh, instead of pasteurized, as the Malossol technique (“pure salted” with a low quantity of salt in the caviar maturation) is used in order to preserve the smooth texture and reveal the delicate flavour of the final product.

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