Restaurants With Three Michelin Stars Hong Kong Near Me

4worldlovers: French and Chinese cooking in a feminine, sophisticated way. Each dish is an ode to an ingredient, mostly locally sourced..."

4worldlovers:
Awarded One Michelin Star since 2021 Zuicho offers an immersive and interactive Japanese culinary experience centered around refined “kappo” cuisine, prepared from the finest ingredients strictly in accordance with regulations stipulated by the Hong Kong Government.

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.

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.

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

Restaurant Hours of Operation: Zuicho is open Tuesday to Sunday, the restaurant is closed on Mondays and 2 Sundays a month.

Private Events: If you would like to book the entire counter, please call the restaurant for details.

Reservation Telephone Hours: Zuicho is open Tuesday to Sunday, the restaurant is closed every Monday and two Sunday’s per month

Lunch – Zuicho offers lunch from 12:30pm to 2pm. The lunch tasting menu is HK$2,000 per guest and omakase menu is HK$2,500 per guest.

Dinner – Zuicho offers dinner at 6:00pm and 8:30pm. Omakase menu is HK$2,500 per guest and Premium omakase HK$3,500 per guest.

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: Cancellations made within 48 hours from seating time will be charged 50% of the $2500 Omakase menu price. Same day cancellations, no shows, reductions in number of guests including late arrivals over one hour will be charged 100% of the $2500 Omakase menu.


Full Counter Reservation Cancellation Policy: For Exclusive bookings, cancellations made seven days or more in advance of the seating time will incur no charge. For cancellations made within seven days from seating time, there will be a charge of $1,500 per person. For cancellations made within three days from seating time, no shows, less persons or late arrivals the full Omakase price plus 15% service will be charged per person.

Corkage Policy: Guests are permitted to bring sake, wine and champagne only with a corkage fee of $750 per bottle or $1000 per bottle 1000 ml and over. For 1 to 3 guests, you may bring 1 bottle of 750ml; For 4 to 5 guests, you may bring 2 bottles of 750ml OR 1 bottle of 1.8L; For 6 guests or more, you may bring 3 bottles of 750ml OR 2 bottles of 1.8L.

Reservations are accepted Tuesday through Sunday, from 11am to 6pm. The restaurant is closed on Mondays and 2 Sundays a month.

4worldlovers: Multi-award winning chef, Shane Osborn, the first Australian Chef to achieve one and two Michelin stars at Pied-a-Terre in London, opened his solo venture, Arcane in Central, Hong Kong November 2014.

Arcane serves modern European cuisine presented in an A la carte menu, alongside daily specials and set lunch menu. Our Chef de Cuisine Sebastian Lorenzi designs the menu seasonally, utilising the finest produce from Japan, France and the UK.

The 2000 square foot space houses artworks by Flowers Gallery, a London and New York based contemporary art gallery. Oak is used throughout the restaurant on the floors, while tabletops are covered with crisp linen, silverware and stemware supplied by Bernadaud, Fluid Glass and David Mellor. Our restaurant outdoor terrace is discreet and elegant, offering a charming escape throughout the year. During winter, it provides a heated, peaceful secret garden, while in spring and summer it offers an al fresco space creating the perfect setting for a delightful dining experience in the heart of central.

4worldlovers: Founded in 2003, Bo Innovation is known for revolutionizing the way people eat and enjoy food. We take pride in our ability to discover the most unique flavors from around the world and share them with the Hong Kong.

Break culinary boundaries at Bo Innovation, where innovation reigns supreme. Led by Chef Alvin Leung Jr., our award-winning 2 Michelin-starred restaurant delivers a whimsical dining experience that reimagines Chinese flavours with an artistic twist.