Located on the second floor of The Hari, Zoku is a delightful tribute to Japan overseen by Nobu Matsuhisa acolyte, chef Phillip Pak, who fuses innovative yet traditional dishes with age-old Japanese techniques and flavours. If you’re looking for Japanese zen, you won’t find it here. Rather, think khaki velvet booths and a design palette of pinks and leathers, beneath an asymmetrical origami ceiling and a triple-height living wall. It’s all designed to give Zoku a swanky, oasis-in-the-city feel, which is rewarded with a sexily groomed, exuberant clientele to match.
Signature appetisers do a great job in whetting the appetite – think wasabi prawns, crispy spring rolls, soft shell crab tempura and ubiquitous edamame. Meanwhile classic dishes “reinvented for modern palates” from the intricate menu might include favourites like Chilean seabass with sautéed Brussels sprouts, Koji-cured tomahawk steak with grilled vegetables and sweet truffle vinegar, and Alaskan black cod with pickled myoga.
Sip sakés, signature cocktails and fine wines while nibbling yakitori out on the terrace or into the night within the lounge. In the meantime, be prepared to pay through the nose.