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Welcome to The Hari


Welcome to The Hari, a stylish retreat and your luxury home in Hong Kong. Fostering a deeper appreciation for the neighbouring areas of Causeway Bay
and Wan Chai,  The Hari is the best way to get acquainted with the city and for discerning travellers who want more than to scratch the surface of Hong Kong.

Moments away from the Hong Kong Convention and Exhibition Centre and Happy Valley Racecourse, The Hari is the neighbourhood’s living room, bridging the commercial pulse of Causeway Bay and the creative design scenes of Wan Chai.

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Our Rooms

Imagined by renowned interior designer, Tara Bernerd of Tara Bernerd & Partners, The Hari’s 210 luxury bedrooms, include three suites featuring timber panelling, natural linen wallpaper and plush velvet upholstery. Antique brass Crittal doors separate the marble bathrooms from the hotel rooms and suites with views overlooking Wan Chai, Causeway Bay, The Peak and Victoria Harbour.

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Eat & Drink

From our convivial The Lounge, to our vibrant, show-stopping Japanese restaurant Zoku, the adjacent al fresco hotspot The Terrace, and Lucciola, our authentic Italian ristorante, The Hari houses a variety of sociable spaces for dining, drinking and relaxing amongst the hustle and bustle of Wan Chai.

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Meetings & Events

Offering a range of options to suit every meeting at The Hari, each one can be tailored to meet your specific requirements.

Throughout the hotel’s spaces, we also have a number of options to host your perfect private or social event in Hong Kong.

Speak to our team to find out how we can make your next meeting or event an unprecedented success.

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A Feast from South Kyushu & Okinawa | The Hari Hong Kong
Burrata being drizzled with oil at Lucciola
Art at The Hari Hong Kong


Zoku Restaurant & The Terrace at The Hari Hong Kong presents the South Kyushu & Okinawa Degustation Menu in partnership with Mizunara, the Whisky, Japanese Shochu & Awamori specialist, boasting the best ingredients from the prefectures of Kumamoto, Miyazaki, Kagoshima and Okinawa. Available only for the dinner period from 5th October to 4th November, guests can opt for a six-course or eight-course menu curated by Chef de Cuisine Edwin Guzman. Each course will be complemented with the hand-picked cocktail, Shochu and Awamori selections to elevate and enhance the tasting experience. The South Kyushu and Okinawa culinary journey will start with appetisers of Miyazaki Wagyu with Sudachi Zest and Caviar; Crispy Sushi Rice with Kumamoto Crab and Potato Salad; and Okinawa Sea Snail with Steam Japanese Egg, Caviar and Ikura Sauce. These dishes will then be followed by the masterful creations of Kagoshima Horse Mackerel with Salmon Roe, Edamame Purée and Wasabi Ceviche Sauce; Kagoshima Pork Belly with Bread Crumbs, Panca Chili and Spring Onion Salad; Kyushu Black Sea Bream with Fish Broth, Shishito and Mint; Wagyu A5 from Miyazaki; Kumamoto Rice with Lobster, Coriander and Sudachi Zest. The first dessert of Citrus Sorbet made with peach, tangerine and shochu from Kumamoto followed by Tofu Strawberry from Okinawa with strawberries from different parts of Japan infused with Okinawa brown sugar will bring this fascinating meal experience to a perfect end. The six-course menu is priced at HK$888 per person with an option of an extra HK$398 to enjoy 5 cocktails, Shochu and Awamori pairing, while the eight-course menu (including Wagyu A5 and Citrus Sorbet) is priced at HK$1,188 per person with an option of additional HK$428 for an enjoyment of 6 cocktails, Shochu and Awamori pairing. Prices are subject to a 10% service charge.


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