Nobu Hong Kong Celebrates Peak Tuna Season With a Premium Omakase Experience This June

HONG KONG

For sushi chefs and seafood aficionados alike, few ingredients command the reverence of premium tuna. At Nobu Hong Kong, the prized fish is taking centre stage throughout June with the launch of its Tuna Premium Omakase, a seasonal menu designed to showcase the ingredient at its finest.

The limited-time experience arrives during one of the most coveted periods of the year for tuna. Sourced from Shizuoka, the fish are at their largest and most active during the early summer months, resulting in flesh that is notably leaner, cleaner and more refined in flavour. For diners, it presents a rare opportunity to experience premium tuna at the height of its seasonality.

Available throughout June, the Tuna Premium Omakase highlights the breadth and versatility of the ingredient through a carefully curated progression of dishes that balance Japanese tradition with Nobu's signature contemporary style. Among the standout courses is Nobu Style – Yonten Mori, a four-selection sashimi platter featuring prized tuna cheek, a cut treasured by chefs for its remarkable tenderness, rich texture and concentrated umami character.

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The menu continues with a Seafood Salad dressed in Matsuhisa Dressing, offering a refreshing counterpoint to the richness of the fish. An omakase sushi selection served alongside clear soup showcases the purity of the premium seafood, before guests move on to heartier courses including deeply savoury grilled Umami Sawara and A5 Wagyu accompanied by Goma Ponzu, whose bright acidity helps balance the richness of the beef.

Priced at HK$1,888 per person, the menu reflects a growing appetite among Hong Kong diners for experiences that place seasonality and provenance at the forefront. As Japanese dining continues to evolve in the city, consumers are increasingly seeking not only exceptional ingredients but also a deeper understanding of where they come from and why they matter.

For those looking to take that exploration even further, Nobu Hong Kong will conclude its month-long celebration with the return of its Tuna Cutting Ceremony on June 25. The one-night-only event will see an 80-kilogram wild-caught bluefin tuna from Wakayama expertly broken down before guests by Nobu Corporate Sushi Chef Toshiyuki Shiramizu, offering a rare glimpse into the centuries-old Japanese tradition of maguro kaitai. Combined with a bespoke seven-course menu built around the evening's catch, the ceremony promises one of the most immersive tuna experiences on Hong Kong's dining calendar.

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Restaurant reservations can be made via the online booking platform at hongkong.regenthotels.com. For enquiries, kindly contact Restaurant Reservations at dining.regenthk@ihg.com or call + 852 2313 2313.