NOBU InterContinental Hong Kong is embarking on a gourmet tour of Japan in 2017, with executive chef Sean Mell and NOBU executive sushi chef Kazunari Araki guiding food lovers through Japan’s prefectures – starting in the southern region, then heading north with the harvest to showcase seasonal, regional products as the inspiration for their imaginative dishes along the culinary journey.
The culinary journey begins in Okinawa (Jan. 17 – Feb. 26) with specialty products and seasonal produce from the tropical island prefecture of Japan, known for its fresh food, white sand beaches, clear and clean waters and also for the longevity of its residents.
The six-course lunch omakase menu includes two cold dishes, two hot dishes, sushi and dessert. The agu pork corner includes sliced pork donburi, pork kakuni, katsu don, goya chanpuru and Okinawa soba. All items are served with a Okinawan salad, miso soup and a mocktail during lunchtime.
At dinnertime, select the eight-course dinner omakase menu, which showcases special Okinawan seasonal ingredients from the sea and farm, as well as Okinawa’s specialty agu pork.