Monday, August 22, 2016

Caviar dinner at Nobu Intercontinental Hong Kong features unusual caviar products and caviar from rare sturgeon



NOBU InterContinental Hong Kong is offering a unique dining experience for caviar lovers this autumn with an eight-course Caviar Culinary Journey Menu available from September 6-30.

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 (at HK$1,588+10% service per person) showcases an innovative selection of NOBU dishes using a diverse range of international caviar ingredients.

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UNUSUAL CAVIAR PRODUCTS

In addition to traditional caviar, our chefs have chosen unconventional caviar products, to create this Autumn Caviar Culinary Journey including:

1) Pressed caviar
2) Caviar butter
3) Caviar spread and dried caviar

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SPECIES OF STURGEON

The selected caviar is produced from different species of sturgeon including:

1) Huso Huso
2) Huso Dauricus
3) Acipenser Schrenkii 
4) Acipenser Transmontanous



CAVIAR FROM AROUND THE WORLD

Selected caviar includes:

1) River Beluga from China
2) White Sturgeon 
3) Classic Siberian from Italy 
4) Classic Oscietra from Uruguay

All the products are fresh, instead of pasteurized, and use the Malossol technique (known as “pure salted” with a low quantity of salt in the caviar maturation) in order to preserve the smooth texture and reveal the delicate flavour of the final product.

NOBU'S AUTUMN CAVIAR CULINARY JOURNEY



The innovative Autumn Caviar Culinary Journey Menu includes:

Botan Ebi Sashimi with Caviar Cube 
Taraba Gani Tartar 
with Caviar and Coriander Dressing 
Uni Sashimi with Caviar Lingot & Tamago Foam 
O-Toro Roll with Caviar Spread and Cauliflower Purée, 
Sushi Assortment, Steamed Ise Ebi with Caviar Egg Sauce 
Caviar Crispy Rice with Yuzu Crème 
Roasted Butterfish Fillet with a Caviar Matsutake Sphere 
A5 Japanese Wagyu with Lobster Caviar and Foie Gras Teriyaki 
Hot Inaniwa Udon Berry Flute 
Champagne, Blueberries, Genmaicha with Dried Caviar


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