UMAMI & SAKE Dinners of Discovery in Hong Kong

June 2012

  • Date:May 19th & 20th, 2012
  • Event:Umami & Sake Dinners of Discovery
  • Venue:Nobu International Hong Kong
  • Host:Nobu International Hong Kong
  • Nobu International Hong Kong:Umami Information Center

(from left) Mr. Hazu, Executive Chef Eric Idos, Pedro, Toshiro, Nobu-san, Sushi Chef Hideki Endo, Mr. Bryan Chiu (F&B Director of InterContinental Hong Kong) and Ms, Ninomiya

  • UMAMI AND SAKE DINNER, NOBU Inter Continental Hong Kong


    Beginning in 2010, Nobu Matsuhisa, world famous chef, has organized Umami and Sake dinners in major cities.
    As shown by his new publication "nobu's vegetarian cookbook," he understands umami better than most. He wrote to our umami leaflet;
    "Once the concept of umami is understood, then well balanced food combinations are possible. I' m happy to see many young chefs I work with are creating new flavors based on the concept of umami.
    For example, by simply adding tomato puree on top of chawanmushi, traditional Japanese cuisine like savory egg custard in a cup, they can create a new flavorful dish. Understanding umami helps them be more creative, and the dishes they come up with taste better than ever.
    They also give me new insights on using umami in my new dishes.
    Tasty but good for you, low in calories but high in satisfaction, Japanese cuisine is a great source of inspiration for creating a new model for healthy eating. Current activities by top chefs are advancing the use of umami to let people enjoy delicious and healthy cuisine around the world.


    This is the first Umami and Sake Dinner in Asia hosted by Nobu-san. His worldwide friendships and some adroit planning made it possible to attract two celebrated guest chefs and friends from Peru - Chef Pedro Miguel Schiaffino and Chef Toshiro Konishi, who added their personal Peruvian and Japanese influences to the menu. Pedro Miguel Schiaffino, Chef / Owner of restaurants "Malabar" and "La Pescaderia" in Peru, is recognized worldwide for his commitment to the investigation and incorporation of ingredients from the Peruvian Amazon to create contemporary dishes that have given birth to a stunning new cuisine.
    Toshiro Konishi, Chef/Owner of "Sushi Bar Toshiro's", is known for his Japanese & Peruvian Fusion cuisine - combining Japanese techniques with dynamic South American ingredients.
    He has been a colleague and dear friend of Nobu-san since they first worked together as young sushi chefs in Tokyo and then both moved to Peru In 1974 to open "Matsuei", the country's first Japanese restaurant. Both chefs have been closely connected with the Umami Information Center since their collaboration in the event "Peruvian cuisine, The Tradition and Umami Rich Food" in 2010.

    Also Ms. Kumiko Ninomiya from the Umami Information Centre and Fumio Hazu, President & Owner "Hokusetsu", which is the sole maker of Nobu's private label sake and whose Hokusetsu sakes are featured at NOBU restaurants globally.
    About 100 guests enjoyed two extraordinary dinners took place in InterContinental Hong Kong's harbor view function rooms, which adjoin NOBU InterContinental Hong Kong. Nobu and his guest chefs took guests on an enlightening culinary journey, explaining, course by course, the philosophy and principles of umami and how the freshest ingredients, paired with sake, enhance this unique 5th taste.
    The Sake & Umami Dinner began with a cocktail reception, followed by the 7-course menu with two dishes created by Peruvian Guest Chef Pedro Schiaffino, Japanese Chef Toshiro San and Nobu Matsuhisa respectively, plus one special dessert. The Umami dinners were also showcase a special Sake pairing created by Fumio Hazu, Owner of Hokusetsu Sake, and will include fresh Nama Sake.

  • (from left) Mr. Hazu, Executive Chef Eric Idos, Pedro, Toshiro, Nobu-san, Sushi Chef Hideki Endo, Mr. Bryan Chiu (F&B Director of InterContinental Hong Kong) and Ms, Ninomiya

    Table decoration

    (from left) Three chefs: Nobu san, Toshiro san and Pedro

    HIRAME UMAMI CEVICHE / maca, cushuro (by TOSHIRO)

    KOMBU JIME AKAMUTSU / iberico ham, yuzu honey (by NOBU)

    CAUSA WITH LANGOSTA / plantain, escabeche sauce (by PEDRO)

    UMAMI SEA BASS / soy salt (by NOBU)

    CHUPE CANGREJO / chawanmushi, tomato sauce (by TOSHIRO)

    WAGYU BEEF / on the rock (by PEDRO)

    MILK CHOCOLATE YUZU CAKE (by NOBU)

  • Table decoration

    (from left) Three chefs: Nobu san, Toshiro san and Pedro

    HIRAME UMAMI CEVICHE / maca, cushuro (by TOSHIRO)

    KOMBU JIME AKAMUTSU / iberico ham, yuzu honey (by NOBU)

    CAUSA WITH LANGOSTA / plantain, escabeche sauce (by PEDRO)

    UMAMI SEA BASS / soy salt (by NOBU)

    CHUPE CANGREJO / chawanmushi, tomato sauce (by TOSHIRO)

    WAGYU BEEF / on the rock (by PEDRO)

    MILK CHOCOLATE YUZU CAKE (by NOBU)