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.
