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Nobu InterContinental Hong Kong Restaurant Review: If you've frequented a Nobu restaurant or even several, you are probably familiar with the quirky architectural and design style of David Rockwell; this outlet clearly sports that signature stamp. There are Rockwellian touches like Murano glass bead-encrusted cherry blossom panels, black river stones and smooth bamboo-lined walls --- all projecting a warm and exciting glow. Terrazzo walls and a rippling sea urchin ceiling spare no expense, but they remain a backdrop at this classic Hong Kong hotel on the Kowloon edge of Victoria Harbour that gives Nobu a view of Hong Kong Island from floor-to-ceiling windows. Just as entertaining is the parade of dishes that fly off the omakase menu. There's konbu-cured wild tai and crispy Serrano ham, and vegetables-marinated sea bass. In addition, an entire sushi menu awaits. Chefs even find inspiration from traditional Cantonese cooking with items like hirame sashimi with XO salsa as well as others created by Nobu protégé chef Erik Idos, such as the Saga beef truffle nigiri sushi and a flavorful foie gras and Wagyu beef gyoza that marries the best of French and Japanese cooking.