Zoku Hong Kong brings back winter favourite Sukiyaki Cheese Fondue
Zoku, the contemporary Japanese restaurant at The Hari Hong Kong, is bringing back its signature Sukiyaki Cheese Fondue for the winter season, available from Dec 5 until Jan 31, 2026.
The menu features a rich blend of Swiss Emmental, Tokachi cheese and premium sake served in a simmering pot, offered every Thursday to Saturday from 6pm to 9pm at The Terrace, the hotel’s alfresco dining space set amid lush greenery in the heart of Wan Chai.
Priced at HK$688 (approximately RM413) for two persons and inclusive of tea or coffee, the fondue set includes vegetarian accompaniments such as toast, shiitake mushrooms, broccolini, asparagus, broiled cherry tomatoes, Japanese sweet potatoes, taro and shishito peppers. Condiments range from shichimi and wasabi to sesame and yuzu kosho.
A premium set at HK$988 (RM593) offers additional selections from the binchotan grill, including U.S. prime beef, Kyushu chicken thigh and Hokkaido scallop. Diners may also add a seafood tempura platter featuring soft-shell crab, tiger prawn and octopus spring roll (two pieces each) for HK$228 (RM137). Dessert comprises matcha layer cake and white chocolate mousse.
The beverage pairing menu highlights warm sake options such as Gassan Houjun Karakuchi priced at HK$168 (RM101) and Yamagata Masamune Junmai at HK$198 (RM119), alongside cocktails and champagne.
The Hari Hong Kong’s food and beverage director, Francesco Gava, said the decision to revive the fondue followed its strong reception last year.
“We are delighted to reintroduce our Sukiyaki Cheese Fondue this winter. Its popularity affirms how much our guests appreciate creative, communal dining experiences, so bringing it back felt natural,” he said.
Featuring orange bubble-glass tealights, patterned aqua fabrics, light linens and marble accents, The Terrace serves as an outdoor extension to Zoku. Inside the restaurant, angled timber slats resembling origami dominate the ceiling, complemented by leather booths, crimson velvet banquettes and atmospheric lighting.
Originating in 18th-century Switzerland, fondue – derived from the French word fondre, meaning ‘to melt’ – has long been a symbol of togetherness. The Hari Hong Kong and Zoku continue that tradition with their distinctive Japanese–Swiss interpretation designed for sharing.
-ASEAN FOOD & TRAVEL
