From incorporating interesting ingredients and unusual combinations of tastes and textures in the cuisine, to an interior design that features bold, contrasting elements, Zenku, a new Japanese restaurant and lounge, is the embodiment of old-meets-new.
The brainchild of Christian and Judith Yang, the couple behind the Causeway Bay restaurant Bang Bang Pan Pan, Zenku offers appetisers such as cold soba noodles with ponzu and frozen foie gras (HK$160), and prawn and shiro miso cappuccino (HK$110). Main courses include pork tonkatsu mille feuille - a play on the traditional pork tonkatsu (HK$300) - and foie loaded quail, or French quail cooked with a creamy duck foie centre and a teriyaki glaze (HK$280).
Options from the sushi table range from seared foie gras sushi (HK$160) and peach oyster katsu roll (HK$98), to fresh flown-in seafood that serves as sushi and sashimi.
Customers with a sweet tooth can go for treats such as oven roasted banana in soy caramel, soba crumble and miso ice cream, and sake gelee, strawberries, pop rocks, lychee snow and Yakult sorbet (both HK$100).
Occupying 4,300 sqft, Zenku boasts a modern Japanese design with clean lines and natural wooden finishes. Harsh tones are cushioned by soft fabrics, and textures contrast with the use of dark smoky mirrors, white-stained rustic wooden tables, soft striped curtains and black velvet chairs.
Zenku, which seats 110 people, opens daily for lunch, from 11.30am to 3pm, and serves dinner from 6pm to 11pm, from Sundays to Thursdays, and from 6pm to midnight on Fridays and Saturdays. Afternoon tea is from 3pm to 6pm.