Original new Japanese food
Chef Nobu personally visited several Asian cities, and finally chose China and Hong Kong to open his first 17 restaurant in the world and the first restaurant in Asia outside Japan, because he felt that "China and Hong Kong are cosmopolitan, and the whole city is full of vitality, which is often the source of inspiration for my design of new dishes". Shenjiang's cuisine has a unique style and is internationally renowned for its innovative Japanese cuisine, which is not unrelated to his legendary life. He once opened a restaurant in Peru, but unfortunately, the restaurant in Las Vegas, USA, burned down overnight, and he owed huge debts. He paid it off nine years later. 1987 opened Songshou in Beverly Hills, and later became famous with the Hollywood movie star Roberto Dinilu.
Because Nobu traveled around the world for many years and was invited to open a shop, his signature dishes were also infused with western food and Peruvian colors. However, this does not mean integration. He said, "This is because I slowly began to develop my creative Japanese cuisine from the experience of traveling and understanding different food cultures. I have been trying to mix different materials together and bring out the original flavor and the best taste of the ingredients with the simplest skills. Nobu has been trained in orthodox sushi bars and has more than 30 years of experience in using fish and seafood ingredients, so he is particularly familiar with the use of seafood: "China and Hongkong have a lot of seafood and unique China materials, such as shrimp, abalone and shark's fin, which allows me to be creative and design new dishes. I also want to try to design new dishes with seafood and local fish. 」
In order to familiarize diners with NOBU's style and characteristics, the restaurant will continue to use NOBU's signature recipes after opening for several months, and there will be support teams from NOBU restaurants all over the world. Nobu has also quietly visited Hong Kong twice in the past six months to supervise the progress of the restaurant and meet the chef and former chef. The team, his hands-on rigorous attitude, is the guarantee of restaurant quality.
Xijing Roasted Silver Cod $268
Because of this silver cod, Robert Dinilu is willing to spend years trying to persuade Shenjiang to open a shop. Alaska pollock is soaked in miso for two or three days before roasting. Fish is soft and fat, which goes well with miso.
Squid powder $ 165
There is no difference between selling pictures and snail powder. The cleverness lies in that the squid surface is gently cut into horizontal stripes, which become arc after cooking. Seasoned with sake soy sauce and seven flavors, accompanied by fresh exposed bamboo shoots, it feels light and pleasant.
New sashimi $ 160 to $320
Guests can choose any white meat fish, scallops, vegetables and beef, and the surface is drenched with olive oil at a high temperature of 200 degrees, so that sashimi becomes ripe and endogenous immediately, and the meat is tender and tender.
Tuoluo fish tartar caviar $350
Nobu temporarily put Tuoluo in the refrigerator because of a phone call, and then had a brainwave to create this chilled appetizer. The fat Tartars eat with caviar. Every bite is salty caviar and oily tolo, which tastes fresh.
Fish salad dressing
Songshou sauce is $240
Exclusive matsutake sauce, with sesame oil and tuna, raw fish and foreign fish? Granules and garlic are delicious and spicy.
Fresh lions and fish bones.
Spanish green pepper $ 180
The meat of seasonal lionfish is tender and smooth, accompanied by? Spanish green peppers and coriander are eaten together, and they are full of spicy energy after chewing.
NOBU intercontinental hotel
Address: Floor 2, Intercontinental Hotel China, Salisbury Road 18, Tsim Sha Tsui.
Enquiry telephone number: 23 13 2323
■ The restaurant has VIP room, sushi bar and lounge. The cocktail lounge in the picture is designed with wooden frame, and the walls and columns are covered with bark-colored etched copper, which has a strong sense of space.
■ The ceiling of the main dining room consists of 450,000 tiny sea urchin needles, rippling with water waves. The scenery of Victoria Harbour outside the window is full of ocean breath.
■ Robert Dinilu (left), an internationally renowned movie star, will come to Hong Kong to attend the opening ceremony of NOBU Restaurant in February. He appreciates the cooking of the famous chef Nobu (right), among which Xijing silver cod is his favorite.
■Nobu (right) personally selected Oyvind (left), a 26-year-old from Norway, as the executive chef. Oyvind also tried to maintain the standard of the restaurant and described it as a wonderful process of designing new dishes in cooperation with Nobu.
■NOBU has its own sake brand, which uses bamboo wine glasses to hold wine and absorb the aroma of fresh bamboo, which helps to give off a unique bouquet when drinking. -NOBU to the Intercontinental Hotel in Tsim Sha Tsui-next to the New World Center.
NOBU intercontinental hotel
Address: Floor 2, Intercontinental China Hotel, Salisbury Road 18, Tsim Sha Tsui (23 13 2323).
-Eat high-end Japanese food.
The average cost of a meal is about 500 dollars.
-Shenjiang specialty
Xijing Roasted Silver Cod $268
Because of this silver cod, Robert Dinilu is willing to spend years trying to persuade Shenjiang to open a shop. Alaska pollock is soaked in miso for two or three days before roasting. Fish is soft and fat, which goes well with miso.
Squid powder $ 165
There is no difference between selling pictures and snail powder. The cleverness lies in that the squid surface is gently cut into horizontal stripes, which become arc after cooking. Seasoned with sake soy sauce and seven flavors, accompanied by fresh exposed bamboo shoots, it feels light and pleasant.
New sashimi $ 160 to $320
Guests can choose any white meat fish, scallops, vegetables and beef, and the surface is drenched with olive oil at a high temperature of 200 degrees, so that sashimi becomes ripe and endogenous immediately, and the meat is tender and tender.
Tuoluo fish tartar caviar $350
Nobu temporarily put Tuoluo in the refrigerator because of a phone call, and then had a brainwave to create this chilled appetizer. The fat Tartars eat with caviar. Every bite is salty caviar and oily tolo, which tastes fresh.
Fish salad dressing
Songshou sauce is $240
Exclusive matsutake sauce, with sesame oil and tuna, raw fish and foreign fish? Granules and garlic are delicious and spicy.
Fresh lions and fish bones.
Spanish green pepper $ 180
The meat of seasonal lionfish is tender and smooth, accompanied by? Spanish green peppers and coriander are eaten together, and they are full of spicy energy after chewing.
-NOBU history
NOBU Intercontinental Hotel (NOBU for short) is named after Song Jiuxin, the founder of the hotel and an internationally renowned chef. The restaurant has won numerous awards for many years and has been selected as one of the top ten restaurants in the world. Shenjiang himself has been selected as an excellent chef for many years. NOBU, which flaunts innovative and high-grade Japanese cuisine, was formerly a seafood restaurant with a fishing pond with a history of 13 years. Now it is designed by Rockwell Group, a design company that has cooperated with Nobu for many years. It continues to take marine ecology as the theme, and combines with chef NOBU's bold and innovative cooking methods to transform itself, making the restaurant look like a vibrant and colorful marine world.
Original new Japanese food
Chef Nobu personally visited several Asian cities, and finally chose China and Hong Kong to open his first 17 restaurant in the world and the first restaurant in Asia outside Japan, because he felt that "China and Hong Kong are cosmopolitan, and the whole city is full of vitality, which is often the source of inspiration for my design of new dishes". Shenjiang's cuisine has a unique style and is internationally renowned for its innovative Japanese cuisine, which is not unrelated to his legendary life. He once opened a restaurant in Peru, but unfortunately, the restaurant in Las Vegas, USA, burned down overnight, and he owed huge debts. He paid it off nine years later. 1987 opened Songshou in Beverly Hills, and later became famous with the Hollywood movie star Roberto Dinilu.
Because Nobu traveled around the world for many years and was invited to open a shop, his signature dishes were also infused with western food and Peruvian colors. However, this does not mean integration. He said, "This is because I slowly began to develop my creative Japanese cuisine from the experience of traveling and understanding different food cultures. I have been trying to mix different materials together and bring out the original flavor and the best taste of the ingredients with the simplest skills. Nobu has been trained in orthodox sushi bars and has more than 30 years of experience in using fish and seafood ingredients, so he is particularly familiar with the use of seafood: "China and Hongkong have a lot of seafood and unique China materials, such as shrimp, abalone and shark's fin, which allows me to be creative and design new dishes. I also want to try to design new dishes with seafood and local fish. 」
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