Zuicho
營業時間
| 星期六 | 12:30–14:30 |
| 星期日 | 12:30–14:30 |
| 星期一 | 休息 |
| 星期二 | 18:00–22:00 |
| 星期三 | 18:00–22:00 |
| 星期四 | 18:00–22:00 |
| 星期五 | 18:00–22:00 |
服務選項
內用
不支持外送
產品/服務
烈酒
酒精飲料
啤酒
葡萄酒
用餐選擇
午餐
晚餐
甜點
設施
洗手間
適合兒童
氣氛
環境舒適
規劃
需要預訂
接受訂位
付款方式
信用卡
簽帳金融卡
NFC 行動支付
信用卡
Best Japanese food I have had outside of Japan. Expensive and worth it.
Unforgettable experience at Zuicho, Chef Fumio took great care of us and I especially loved the Fried Course which was Flathead fish with cream cheese wrapped in dried beancurd. I also adored the steamed egg with hairy crab meat and sea urchin!
A wonderful evening with tasty authentic Japanese food and attentive service. Love the presentation and taste of every dish. The recommended sake went very well with the food.
The most delicious omakase I had ever tried, with the detailed explanation of each dish and the display of each raw ingredient before they cook it in front of you, it is another level of enjoyment of the food and the skill of the chef. The display of dish, preparation of dressings, and arrangement of the seat is fantastic and unfailingly meeting the highest standard of Japanese culture of hospitality
All the dishes were beautifully presented, and the flavors of all the ingredients were brought out extremely well.
Each dish was very special in its own way. The yam that was sliced so thinly that it’s almost like somen noodles. The signature dish with beef coated by an extremely thin crust. The katsuo tataki that was smoked right in front of us. The beef dish with a slow cooled egg yolk that’s like a reimagined sukiyaki. The very soft warabi mochi that was prepared right before us.
Really enjoyed watching the chef do all the work right in front of us. Definitely felt his dedication and his decades of experience in the craft. The chef and staff were all very friendly and very welcoming. Would love to go back again!
新派日本菜式，不時不食，每月小轉款餐單，除了喜歡壽司以外的日本食物，可以來此餐廳尋求新鮮感。
Chef Suzuki and his team were amazing making us feel as if we had been magically transported to Japan. The entire omakase course was well thought out and incredible value given the quality of ingredients and portions. The entire course had no weak points and the sake selection was impressive and reasonably priced. Tranquil ambience combined with Incredible food and impeccable service. We will be back for sure.
Excellent food! Great experience with first class service. Chef Fumio Suzuki is great. Every month has different menu. Would definitely come back again.
Lunch was $1980 per person at minimum , and I expect to have high end food ingredients as usual such as sea urchin. But I only learn that additional payment on top of $1980 is required for sea urchin and some dishes. While other dishes such as beef tastes blend. Dish size is unbelievably small for a big adult.
This is a poor experience. I will head back to Central where I can eat crab, salmon roe & urchin omakase at around 1000 next time.
Need to add this: the chef is so handsome!!
It was a delightful kappo lunch experience.
A good variety of dishes, cold appetiser, to grill, deep fry, soup, sashimi, hand roll and dessert. It shows the skill the chef and his team has mastered.
Due to the covid restrictions, no dinner after 6, so there are three sessions to choose. Each dining period is 90 minutes. Great time management, didn’t feel rush at all.
$2500 per head omakase for 10 dishes. The portion could be bigger. But the environment, the service, the cooking skills, even the utensil, are all impressive. The Michelin star is well deserved👍🏼
Not bad
服務
內用
餐點類型
午餐
very good experience. Only 8 seats and should make booking in 1 month in advance. The old location of Shikon.
Small Japanese restaurant, with brilliant services and food. Can see the chef devoted into every dish. Love it.
Fabulous blend of dishes and flavors, with an especially good touch on the crusted Satsuma beef filet and the sukiyaki-influenced Youganyaki. Do not be deceived by the Kappo description – even the half boiled egg yolks are perfectly done – and you will be very full by the end. Friendly service but excessively crowded surroundings
Situated in a quite street in Sheung Wan, interior fits around eight customers.
Had high expectations due to the exceptionally high price(which I compared to highly sort after ones in Central), maybe it could be better if the below can be improved:
1. all food portion can be much more generous, it is a bit down when you pay 2000 and there is still room to fill in the stomach
2. ingredients and price mismatch
Chef Suzuki is a wonderful man. So funny and full of energy.
瑞兆Zuicho
7/22/22
米其林一星餐廳2021 ，午餐，聽說很難訂，我在網路上兩天前預訂，剛好有位子，訂位時就要付款，全額付款.港幣1800+服務費， 1980, 預定12:30 ， 12:20到門口，結果說是還沒準備好，需在外面等待
12:32入座
總共八個位子，八個都是吧台的位子，會提供熱毛巾，可以看到他廚師正在準備餐點，今天只有三個人吃飯
我在訂位時說不吃牛肉跟羊肉，但是他們在菜單上面並沒有改變，雖然菜單已經是專門為今天所列印，問了服務生，他知道我不吃牛肉，他會換成其他的東西，但是仍然沒有更改菜單，他說他應該要做，但沒有做
會問要熱茶還是氣泡水，覺得熱茶比較適合
主廚會把菜端上來，用英文解說，簡單告訴我們菜色,第一道是冷的茶碗蒸，比較不習慣吃冷的蒸蛋,說是蒸蛋，但那個口感比較像奶酪
第二道本來是和牛，也是很多人照片會貼出來的東西，可惜我沒有吃，換成蟹肉春捲,外皮酥脆調味不是很多，比較是食物的原味
來了一個炸蝦子的頭,炸的酥脆，一樣沒什麼特別的調味
炸鰻魚加上冷麵,炸魚仍是原味,冷麵很Q
生魚片配上魚子醬,上面有哇沙米,還有一種花,哇沙米的味道只有一些,魚子醬的味道並不強烈,
炙燒魚片，魚肉算好吃，有一點炙燒的味道，但又不像被烤熟了一樣，服務生說盛裝這套生魚片的碗已經超過100年
主廚在解釋菜色時，一直面向左邊的那兩位客人，而我都是有另外一個服務生向我介紹，不知為何，因為不管服務生或是主廚都是用英文在說明,服務生會用廣東話想左邊本地客人稍加解釋
本來是牛肉壽喜鍋，改成雞肉加上旁邊的蛋黃可以拿來沾雞肉,湯出奇的甘甜,出菜前還在熱爐上加熱到滾燙才端上來
金槍魚(鮪魚)海苔捲,海苔先烤一下再包,脆,魚味較重
墨魚,冷物,因為喜歡仡墨魚,這樣的冷物不錔有問題
鰻魚炊飯,飯粒軟硬適中,鰻魚的味道比我預期的還不像鰻魚
第二碗飯用的是加上湯的處理方式搭配哇沙比和海苔,有不同的口感與味道
自製的甜點，餅乾裡面有冰淇淋,麻糬,葡萄,蜂蜜
餐點的份量都很小,成年人應該吃完不會有飽足感
服務生有時候一直站在我後面，雖然我知道他可能想要提供服務，但是我還是覺得有點壓迫感
這裡的日本料理，常常需要烹煮,不像有些日本料理專門生魚片，現場就可以看到主廚正在做烹煮的料理
香港的消費真是世界前幾名,在台北三井吃套餐大概也是2000(台幣),但是這裡是HKD2000,(近4倍!)整體來說,我應該會作其他的選擇
Loved it.
An excellent Japanese restaurant that serves creative food in a great atmosphere. Very fresh and high end ingredients. Flawless technique. The perfect place for a special occasion.
服務
內用
餐點類型
晚餐
Satisfying experience.
餐點：4
服務：5
氣氛：4
Lunch costs you over 2000 per head but every dish looks very small. Will not go again
餐點類型
午餐
平均每人消費金額
超過 HK$500
餐點：1
服務：2
氣氛：2