Zuicho, an immersive and interactive Japanese culinary experience centered around refined “kappo” cuisine, prepared from the finest ingredients sourced directly from Japan opens in Sheung Wan in the space formerly occupied by Three-Michelin Starred Sushi Shikon (G/F, 29 Jervois Street, Sheung Wan).
Kappo sits at the intersection between the formality of Kaiseki and the raucous atmosphere of Izakaya dining. Kappo, literally meaning ‘to cut and to cook,’ is a multi-course, multi-sensory meal curated entirely by the chef, that offers a laid back, yet stillartful,dining experience 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. Guests at Zuicho 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.
Zuicho is helmed by Head Chef Fumio Suzuki, a traditionally trained kappo chef, and a master of numerous cooking methods, all focused on drawing out the flavors of seasonal ingredients. Hailing from Tokyo, he credits being born and raised in the center of Japan’s culinary scene with his deep understanding and appreciation of how integral food and dining are 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, Kaiseki cuisine.
The restaurant’s relaxed and austere environment provides a portal to an entertaining aspect of Japanese dining culture. Across two dinner seatings (6pm or 8.30pm) Zuicho offers diners an ever-changing seasonal omakase menu (HK$1800 + 10% servc.) at their 8-seat main counter, or in a 6-seat private room. A beverage list of wine and sake has been curated to perfectly complement the ever-changing seasonal 9-course menu. Courses include: Appetizer, Tempura, Shinogi, Soup, Sashimi, Beef, Steamed, Rice, and Dessert.