About Chef Yu TO
Currently serving as Sous Chef at Zoku, The Hari Hong Kong’s contemporary Japanese restaurant, Chef Yu discovered his passion for cooking in his childhood kitchen, fascinated by the transformation of raw ingredients into memorable meals. After training in classical Western cuisine in Hong Kong, he began his career at the acclaimed Italian restaurant Harlan’s before moving to Zuma, where he spent five years mastering contemporary Japanese cuisine. As a senior team leader, he oversaw the Robatayaki grill before refining his expertise in tempura and cold starters.
Keen to broaden his culinary repertoire, Chef Yu joined French fine-dining restaurant Odyssée as Sous Chef before being appointed Chef de Cuisine at Pazzi, where he spent two years developing an innovative Japanese-Italian fusion concept.
This diverse experience made him a natural fit for The Hari Hong Kong. Today, Chef Yu leads Zoku’s sushi and sashimi kitchen, bringing a contemporary approach to seasonal rolls and pristine sashimi that continues to shape the restaurant’s signature dining experience.
