4th February 2021 – (Hong Kong) Zoku Restaurant & Terrace, located inside the newly open chic boutique Hari Hotel in the heart of Wan Chai is a tasteful tribute to Japan overseen by Chef de Cuisine, Phillip Pak. Having worked alongside renowned chef, Nobu Matsuhisa, for many years, Chef Phillip fuses innovative yet traditional dishes using the best ingredients with time old Japanese techniques and flavours.
Beneath an asymmetrical origami ceiling, Zoku, meaning “clan” in Japanese, is designed for socialising with khaki velvet booths playing off a palette of pinks and leathers. The Terrace Bar, effortlessly transforms from day through to late evening, featuring stunning views across Hong Kong. A triple-height living wall brings an oasis-in-the-city feel to the restaurant, it is the ideal space to enjoy cocktails with Japanese ingredients, or wine and sake late into the night.
In conjunction with Valentine’s Day which happens to fall on the Lunar New Year holiday weekend, ZOKU offers an exquisite 5-course Valentine’s Day menu for an irresistible HK$1,288 per couple. It is highly recommended to pay an additional HK$488 for sake pairings. (All prices are subject to 10% service charge)
Crafted by Chef de Cuisine, Phillip Pak, the meal starts with the delightful Amuse-Bouche, Yellowtail Sashimi, and Wagyu Dumplings. For main course, guests may select one from three delicacies: Chilean Seabass, Beef Tenderloin or Soba noodles (for vegetarians). Guests will end their meal on a sweeter note with the Japanese Strawberry Ice cream.
The Amuse-Bouche comprises a succulent Japanese oyster with a generous serving of Uni and Ponzu. The oyster was fresh and went well with Uni and a twist of citrus-based Ponzu. The piquant Yellowtail Sashimi is served with pickled radish, yuzu soy and serrano. The stuffing of the Wagyu Dumplings is made of minced A-5 Wagyu, garlic oil and spring onion.
For the main course, Chilean Seabass is served with sauteed Brussels sprouts, yuzu herb butter and oyster cream. Even if you are not a fan of Brussels sprouts, the witty chef’s creative take on the sauteed Brussels sprouts would leave you craving for more.
The Beef Tenderloin is served with slices of Prime Beef, seared fois gras in spicy miso sauce. Who would have thought that foie gras and Prime Beef cutlets are perfectly made for each other?
Even if you are not a vegetarian, the soba noodles dipped in soy cream served with fried tofu, sauteed Brussels sprouts and crispy shallots is a must-try.
The Japanese Strawberry Ice Cream is a perfect dessert to end your date on a sweet note and leave you with an unforgettable memory.
The Hari Hong Kong which opened for business in December 2020 is the second self-managed property by Harilela Hotels. The Hari hotel is built around the quest to refine life’s experiences for guests seeking deeper and more nuanced pathways into their global travels.
Aron Harilela is at the centre of The Hari hotel brand and leads the effort to bring elegance and culture to each guest interaction. His involvement is a guaranty of warm hospitality, his interests guide a passionate viewpoint toward culture and his example sets the stage for moments of wit and enjoyment.
Due to the existing anti-epidemic measures implemented by the government, this special Valentine’s set is only available for lunch. Book early to avoid disappointment.
Value for money : 4/5
Taste : 4.5/5
Ambience : 5/5
Service : 5/5
Zoku Restaurant & Terrace at The Hari, 330 Lockhart Road, Wan Chai.
Zoku is open daily for lunch. For bookings, please call +852 2129 0338.