When I was in Hong Kong, I visited Nobu at the InterContinental Hotel. I had been to Nobu once already, in London, but that was several years ago. All I remember was this sea bass dish cooked in paper foil, with lots of enoki mushrooms and edamame beans. It was so good, that even now to this day I think of that dish.
At Nobu Hong Kong I tried some seasonal dishes from the menu as well as some signature dishes. First of all, how beautiful are these dishes?!
We start with the crispy octopus with shiso salsa. The octopus was wonderfully tender and I loved the salsa. We continue with a pork katsu bao (absolutely yum) and a king prawn compressed watermelon with ginger ponzu foam. From the sushi bar, we have the seared scallop with purple potato sauce (such a beautiful light bite), a toro with yuzu miso, the aburi sawara with kinkan aji amarillo ponzu and a sayori with truffle apple dressing (loved the earthy tones here).
The sushi assortment was just stunning. And now onto my favorite part: desserts. We sample two: the Amai Kyoto, a kuromane roll with sweet potato mousse and fresh fig sorbet. I’ve never had fig sorbet before so this was a first, but one I won’t forget. What a freshness in that sorbet! The second dessert was my favorite dish of all: the Ask for more (cheeky), a cocoa sphere with banana ice cream, amaretto sabayon and espresso foam. I mean, need I say more?
I have long forgotten about the sea bass dish – it’s all about that cocoa sphere now.