By Kelley Granger

Chef Oyvind Naeshim at the sushi bar

If you’ve ever been dazzled by a dish of sushi at NOBU and flopped when trying to recreate the masterpiece in your own kitchen, you’re not alone – we’re betting the success of Sushi Saturdays at the NOBU InterContinental Hong Kong is riding on that awe and those at-home catastrophes. The one day classes, which the hotel started offering last year, get hotel guests up close and personal with the executive chef and executive sushi chef for some one on one mentoring. Guests will enjoy a light breakfast, a brief history lesson about sushi and sashimi, an introduction to NOBU’s signature styles and a chef demonstration featuring Salmon New Style, Yellowtail Jalapeno and more. After absorbing all that information (and all the complimentary white wine and NOBU label sake being passed around), you’ll have a chance to channel your inner Nobuyuki Matsuhisa and churn out Nigiri Sushi and some hand rolls. Yours to take home is a special NOBU kit that contains recipes, an apron and the demonstration menu.

NOBU’s Yellowtail Jalapeno creation

After currency conversion, the classes run about $166 with a 10 percent service charge, and can be reserved by emailing or calling NOBU InterContinental Hong Kong at +852 2313 2323. Space is limited and the 2009 schedule is winding down, so if you won’t make it to Hong Kong in time (May 2 and June 20 are two of your last shots this year) or raw fish just isn’t your idea of appetizing, check out these other options:

Spicy Nights in Dubai
The InterContinental Dubai Festival City offers a package where guests can get cozy with Michael Baptiste, the head chef of Anise, who will work with them to customize a special private dinner menu and accompany them (in private limo, of course) to the local spice markets for select ingredients.

Dim Sum More, Please
The InterContinental Hong Kong is also offering guests an opportunity to learn the basics of dim sum and partake in a lunch of su mei and ha gau.

For these and more packages and classes, visit

Originally published May 2009
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