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.
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 Crittall doors separate the marble bathrooms from the hotel rooms and suites with views overlooking Wan Chai, Causeway Bay, The Peak and Victoria Harbour.
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.
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.
Japanese culinary culture has a long and profound history, rooted in traditions such as “one soup, three dishes,” the use of seasonal ingredients, and an emphasis on the natural flavors of food. Evolving from the kaiseki cuisine of the samurai era to the diverse home-style dishes of today, every meal emphasizes aesthetic appeal, color balance, and thoughtful pairing of dishes. Characteristics of Japanese Culinary Culture Japanese food culture places great importance on seasonal awareness and the use of ingredients at their peak. With four distinct seasons, each brings its own specialty ingredients: in spring, clams and sea bream are enjoyed during cherry blossom viewing; in summer, abalone and asparagus are savored; in autumn, matsutake mushrooms and chestnuts are incorporated into dishes; while in winter, warming ingredients like oysters and duck are favored. Chefs meticulously craft dishes according to the season, ensuring that the cuisine not only satisfies the palate but also connects people with nature. Japanese cuisine also pursues aesthetic and artistic expression: emphasis is placed on food presentation, the selection of tableware, and the precision of ingredient cutting. It seeks to engage all five senses—sight, smell, taste, and touch. Chefs change tableware and presentation styles with the seasons, enhancing the ceremonial aspect of the dining experience. Lastly, deeply influenced by the spirit of etiquette, the Japanese value humility, gratitude, and respect for ingredients. Common table manners include waiting until all dishes are served before starting a meal, placing hands together and saying “Itadakimasu” (“I humbly receive”) before eating, and expressing “Gochisōsama deshita” (“Thank you for the meal”) afterward. This is not just politeness but a way of showing appreciation for the ingredients and the chef’s efforts.
