About us

Zuicho offers an immersive and interactive Japanese culinary experience centered around refined “kappo” cuisine, prepared from the finest ingredients sourced directly from Japan.

Kappo, literally meaning ‘to cut and to cook,’ is a multi-course, multi-sensory meal that is curated entirely by the chef, offering a less formal cuisine emphasizing the closeness between the chef and his guests. A master kappo chef has a command of diverse cooking methods, a deep understanding of the seasonality and quality of ingredients, prioritizes presentation, and carefully curates the order of each dish in the meal. Kappo diners enjoy a mixture of both raw and cooked dishes as they observe and interact with the chefs throughout the meal, from just across a beautiful hinoki counter.

The restaurant’s environment is the perfect portal to experience an entertaining Japanese dining culture. A beverage list of wine and sake has been curated to perfectly complement the ever-changing seasonal menu courses.

Chef

Head Chef Fumio Suzuki is a traditional kappo chef, and a master of numerous cooking methods, all focused on drawing out the flavors of seasonal ingredients.  A Tokyo native, he credits being born and raised in the center of Japan’s culinary scene with a sense of how impactful food and dining is to enjoying culture and life.

Chef Suzuki has spent the past twenty years honing his skills in Tokyo where he was head chef of the prestigious Kita-Ooji.  Suzuki then further refined his skills as a chef at Ginza Uchiyama, famous for holding Michelin stars for over 10 consecutive years by serving the highest standard of sophisticated, Kyoto-based, kaiskei cuisine.

Chef Fumio looks forward to meeting each guest at Zuicho and feels blessed with the opportunity to share his style of kappo with Hong Kong.

Reservations

For Chinese New Year, Zuicho will close from January 24th to 29th, and re-open on  30th January.

Reservation Methods: Zuicho accepts reservations only by telephone or through, “Table Check”, our online booking system.

Reservation Telephone Number: +852 2156 1883

Restaurant Hours of Operation: Zuicho is open Monday to Saturday, the restaurant in closed on Sundays

Private Events:  Zuicho is happy to accommodate private events including Sundays.  Please contact the restaurant directly for details.

Reservation Telephone Hours: Zuicho is open Monday to Saturday, the restaurant in closed on Sundays

Lunch – Zuicho offers lunch from 12pm to 2pm. The cost of the lunch omakase course is HK$1,200.  

Dinner – Zuicho offers dinner from 6pm onward.  The cost of the dinner omakase course is HK $1,800 per guest.  

Main Counter Reservations: (8 Seating Capacity)

Our main counter is available for up to 8 guests.

Private Room Reservations:  (6 Seating Capacity)

The Private Room is available for up to 6 guests.

Dress Code:  Smart Casual

Child Policy:  Children 12 years old and older may dine at the main dining counter.  Children under 12 are welcome to dine in our private dining room.

Cancellation Policy:  For cancellations made within 48 hours from seating time or same day date changes there will be a charge of 50% of the full omakase price.  For same day cancellations, no shows, reductions in parties, or late arrivals over 1 hour, the 100% full omakase price will be charged.

Corkage Policy:   There is a corkage fee of  HK$400 per bottle less than 1000 ml, and HK$700 per bottle 1000 ml and over.

Access

Phone Number :  +852 2156 1883

Reservations are accepted Monday through Saturday, from 11am to 6pm.  The restaurant is closed on Sundays.

Address:  

Zuicho
The Mercer Central
G/F 29 Jervois Street
Sheung Wan, Hong Kong

Gallery

Press

Men’s Uno Hong Kong

October 2019
Read More

Eat & Travel Weekly

October 2019
Read More

Lifestyle Appledaily

October 2019
Read More

Esquire Hong Kong

October 2019
Read More

Yahoo Food Hong Kong

October 2019
Read More

Line Today

October 2019
Read More

Hong Kong Tatler

November Issue
Read More

Metro Prosperity

December Issue
Read More

Prestige Online

February 2020
Read More