Nobu in Taittinger HK collaboration

Celebrity chef Nobu Matsuhisa will return to Hong Kong to host two nights of omakase dinners paired with back vintages of Taittinger Champagne.

Nobu Matsuhisa

Launching his spring menu, the acclaimed chef Nobu Matsuhisa will create a six-course omakase dinner at his restaurant, Nobu at the Intercontinental Hotel in Tsim Sha Tsui on 19-20 March.

Omakase – chef’s choice – is a popular style of sushi dining in Japan where the chef chooses dishes for the diners, based on the best ingredients and availaibty of fresh fish.

It is also Nobu’s first collaboration with Taittinger Champagne which will see a selection of back vintages of Taittinger served with each course, including the vintage brut 2008 and the Comtes de Champagne Blanc de Blanc 2006.

Nobu at the Intercontinental in Hong Kong

The six course dinner menu includes: Shima ebi and madai sashimi with ume ponzu, deluxe sushi assortment, pan-seared sawara fillet with green garlic miso, A5 Miyazaki wagyu with wasabi pepper sauce and spring dew with raspberry, almond, and milk crisp.

The spring omasake menu will run from 19 March-9 April, though the champagne pairing is only available on 19-20 March for an additional $688 per person.

Famed for his innovative cuisine where he blends traditional Japanese dishes with Peruvian ingredients, Nobu’s most well-known dish is his black cod marinated in miso sauce.

His other restaurants in Asia include in Beijing, Kuala Lumpur, Manila, Melbourne, Perth and Tokyo.