World famous chef Nobu Matsuhisa will host two special spring o-makase dinners showcasing Taittinger Champagne paired with an eight-course menu at the Nobu Restaurant of the Intercontinental Hotel in Hong Kong.
On Saturday, March 19, Nobu-san will personally contact a “Sushi Saturday Cooking with the Culinary Stars” Class, along with NOBU InterContinental Hong Kong Executive Chef Sean Mell and Executive Sushi Chef Kazunari Araki.
Scroll down to read more about Nobu's o-makase dinner paired with Taittinger champagne...
SUSHI COOKING CLASS
WITH NOBU IN HONG KONG
This exclusive cooking class with Nobu-san will include a light breakfast, unlimited Perrier Joüet champagne during the class and lunch, a six-course omakase lunch showcasing the dishes from the class and a NOBU cookbook signed by Nobu Matsuhisa.
This is the first collaboration between NOBU and Taittinger Champagne.
THE BEST OF TAITTINGER CHAMPAGNE
The four selected labels from Taittinger Champagne are particular for their freshness and lively style. The Spring Omakase Champagne Dinner includes two of Taittinger's latest released vintages:
Taittinger Vintage Brut 2008
Taittinger Comtes de Champagne, Blanc de Blancs 2006
It also features two non-vintage Taittinger labels:
Taittinger Prestige Rosé
Taittinger Brut Réserve
NOBU HONG KONG'S
SPRING O-MAKASE MENU
Nobu-san and his NOBU InterContinental Hong Kong culinary team have created a gourmet journey matching the various characteristics of the Taittinger Champagne with dishes using seasonal spring ingredients prepared “NOBU style.”
The result is an exceptional dining experience featuring all new dishes which are unique to NOBU InterContinental Hong Kong.
The Spring Omakase
Champagne Pairing Menu
with Taittinger champagne
Shima ebi and made sashimi with ume ponzu
paired with Taittinger Brut Reserve NV
Saba sashimi with chimichirri
paired with Taittinger Vintage Brut 2008
Deluxe sushi assortment
with myoga salsa and ama ponzu foam
paired with Taittinger Prestige Rose NV
Pan-seared sawara fillet
with green garlic miso
A5 Miyazaki wagyu
with a wasabi pepper sauce
paired with Taittinger Comtes de Champagne
Blanc de Blancs 2006
Cold inaniwa udon
with uni caviar
Spring dew dessert of
raspberry, almond and milk crisp
PAIRING JAPANESE FOOD
WITH TAITTINGER CHAMPAGNE
Of the Spring omakase menu and its unique pairing choices, NOBU InterContinental Hong Kong Executive Chef Sean Mell said, “The ume pozu on the shima ebi paired with the Brut really creates excitement on the palate. Meanwhile the Blanc De Blanc is a wonderful balance with the wasabi pepper sauce used in the beef course."
He added: "I have selected seasonal mategai (razor clams) for their sweet flavour which goes well with the unique floral flavour of the myoga. This pairs well with the ama ponzu foam, which has an acidity that creates a good balance and refreshing flavour. This dish matches beautifully with the Taittinger Prestige Rose NV.”
SPECIAL OFFERS AT NOBU
Nobu Intercontinental Hong Kong Executive Sushi Chef Kazunari Araki also said, “I am using a seasonal fish: madai (Japanese red seabream ) and shima ebi which is also seasonal shrimp, along with spring vegetables and ume" for the dressing. Ume is a plum which is in season at the end of winter. My inspiration for this dish is the change of season and arrival of spring through the ingredients.”