Hong Kong’s bustling food and drink scene never stops. Every month, we’re introduced to daring concepts and venues where we can sample new local and international culinary creations and creative tipples.
At Foodie, we’re always hungry for our next bite and the next restaurant to keep us invigorated. Below, check out our list of the most exciting openings in our city this month and where to dine next.
Keep this article pinned on your web browser or be sure to keep checking in to find out about the best new restaurants that have landed in Hong Kong!
New restaurants in Hong Kong: October 2025
1. L’Atelier de Joël Robuchon
Though we don’t usually mention refurbishments and reopenings in our monthly restaurant guides, L’Atelier de Joël Robuchon is a mighty exception to this rule. A pinnacle of the renowned late French chef’s global empire, the Hong Kong restaurant, which opened here in 2006, was sensationally crowned with three Michelin stars from 2012 until its temporary closure last year. The new-and-improved L’Atelier now commands a bigger space (18,000 square feet) on the fourth floor of LANDMARK and is led by executive chef Julien Tongourian, who also oversees the equally three-starred Robuchon au Dôme in Macau. The space features a wine cellar that’s four times the size of the original, a main dining room showcasing a 32-seat L-shaped counter facing the open kitchen, and Le Jardin, which offers five luxurious private rooms.
L’Atelier de Joël Robuchon, Shop 403–410, 4/F, LANDMARK ATRIUM, 15 Queen’s Road Central, Central, 2166 9000, book here
2. Tempura Nagaoka
Japan’s legendary tempura restaurant Tempura Nagaoka has opened an outpost at Lee Garden Three in Causeway Bay to coincide with the approaching 10th anniversary of the Fukuoka brand. This Hong Kong shop mirrors the original’s open-counter design in a modern, spacious izakaya concept. All the premium imported Japanese ingredients are meticulously fried to order, with gold-medal tempura bites being awarded to the rice ball tempura with egg yolk (HKD58), A4 Wagyu beef tempura (HKD98), and black tiger prawn tempura (HKD58).
Tempura Nagaoka, Shop 226–229, 2/F, Lee Garden Three, 1 Sunning Road, Causeway Bay, 2151 3700
3. Akira Back
Hong Kong’s newest dazzling skyscraper, 36-storey The Henderson in Central, plays host to three F&B concepts that are sure to make a splash with the city’s discerning diners. Akira Back leads the pack, a flashy Japanese-Korean eatery rooted in Seoul-born chef Akira Back’s unique American sensibility as a former pro snowboarder who was raised in Aspen, Colorado. The AB tuna pizza (HKD148), a wafer-thin pie topped with tuna sashimi, umami aioli, micro shiso, and white truffle oil, and Brother from Another Mother (HKD268) roll with unagi kabayaki, anago tempura, ponzu aioli, and shaved foie gras torchon are two creative signatures that we can’t wait to try.
Though not yet open for reservations, we also look forward to the upcoming debut of Hana no Kumo at Summit 38 on the 38th floor of The Henderson, a refined celebration of Kyoto-inspired Japanese kappo cuisine by chef Ogawa Masara, alongside Peridot, which presents an eclectic mix of terroir-driven cocktails, plant-based fine-dining, and live entertainment.
Akira Back, 5/F, The Henderson, 2 Murray Road, Central, 9733 8988, book here
4. The Mushroom
Hailing from Shanghai, The Mushroom is a popular Yunnan restaurant placing the spotlight on – you guessed it – mushrooms in all their glory. This trendy spot is a great choice for exploring a cuisine that’s underrepresented in Hong Kong, from fungi-focused delicacies such as stir-fried morel mushroom with walnut (HKD468) and mapo tofu with boletus (HKD108) to more classic meat- and seafood-based dishes the likes of Yunnan oil-braised chicken (HKD168) and fish sour soup with spicy fruit (HKD268).
The Mushroom, 7/F, California Tower, 30–32 D’Aguilar Street, Lan Kwai Fong, Central, 6502 3559, book here
5. Jus
The team behind Big JJ Seafood Hotpot appear to have a new hit on their hands with the recent launch of tiny eatery Jus on Soho’s Staunton Street. Jus serves up just three noodle dishes that have already gone viral: noodles mixed with beef fat and soy sauce (HKD148), beef dandan noodles (HKD98), and mushroom dandan noodles (HKD98). Be prepared to queue, then get slurping!
Jus, G/F, 60 Staunton Street, Soho, Central
6. Alma &
Joining the Peel Street pack is Alma &, a rebranded venture by chef Ives Abel and his partner Yoyo Cheung, who have relocated to Soho from their neighbourhood bistro SOONER in Sai Ying Pun. Alma & is cool and casual, focusing on creative tapas and pasta dishes at reasonable prices. The three-course set lunch menu (HKD198) is particularly good value for money. We have our greedy eyes on the homemade tagliolini (+HKD30) with either tuna tartare in mushroom butter sauce or beef brisket in cacio e pepe sauce.
Alma &, G/F, 51 Peel Street, Soho, Central, book here
7. SIÜ SIÜ
SIÜ SIÜ comes to us from chef Shun Sato, the mastermind behind the Foodie Forks 2024 Best Japanese Restaurant, CENSU. Despite its moniker, SIÜ SIÜ brings an abundance of big, bold flavours to the table. Warm and welcoming husband-and-wife team Toru Takano and Ami Hamasaki run the show, which is now more hip izakaya in vibe compared to their former ENISHI teppanyaki concept housed in the same space. You’ll find Japanese-inspired snacks, sashimi, fried and teppan items, and more, all brushed with innovative fusion elements. There’s even something called the CENSU cheeseburger? (HKD88) on the menu – actually a Wagyu spring roll with spicy mayo.
SIÜ SIÜ, G/F, The Strand, 39 Bonham Strand, Sheung Wan, WhatsApp 6604 9083, book here
8. Sushi Kit
Local chef Kit Tam lends his name to Sushi Kit, a down-to-earth sushiya in Wan Chai by Leading Nation Hospitality that replaces the group’s Sushi Mamoru. Also the founder of popular Sushi Shin in Tai Hang, chef Kit has dedicated more than two decades of his culinary career to the pursuit of sushi excellence. We appreciate Sushi Kit’s affordable pricing structure, with the lunch omakase priced from HKD500 per person and the dinner omakase costing HKD1,680 per person. À-la-carte options are also available, including the tricolour toro don for HKD480 and kabayaki eel for HKD280.
Sushi Kit, Shop 2, G/F, Guardian House, 32 Oi Kwan Road, Wan Chai, 3501 8570, WhatsApp 9800 5132, book here
9. Tori Jukusei
The local three-yellow and Japanese chickens grilled up at new Causeway Bay hotspot Tori Jukusei are dry-aged in-house, giving them a more tender texture and intense flavour than their yakitori counterparts around town. The atmosphere here is already electric, with diners clamouring over delicious grilled items like the chicken thigh (HKD32), thick-cut ox tongue core (HKD68), and dry-aged pigeon breast and leg (HKD58). On the non-grilled front, the comforting chicken soup udon (HKD38) is a must. Another option is to go the whole hog and order the omakase (HKD580 pp).
Tori Jukusei, 10/F, Macau Yat Yuen Centre, 525 Hennessy Road, Causeway Bay, 7046 0482, book here
10. Kyanbasu by Mt. Yotei
As its name suggests, Kyanbasu is the sister restaurant to Mt. Yotei, a Hokkaido-inspired eatery where grilled lamb plays a starring role. Lamb is also the central theme of this cosy izakaya on Gough Street, which has taken over the former BEDU space. If the looks of this hand-chopped lamb tartare with ume and sansho pepper are anything to go by, we have a delightful lamb omakase experience ahead of us at this new Japanese eatery.
Kyanbasu by Mt. Yotei, G/F, 40 Gough Street, Central, 2893 2238
11. Food Studio
Unlike other hotel buffets around town, Food Studio, Renaissance Hong Kong Harbour View Hotel’s sleek new buffet concept, focuses on quality rather than quality. With a sense of theatrics, the chefs on board here cook at live stations in full view of diners. Some of the must-try dinner bites up for grabs include the sea urchin taco with caviar, Japanese garlic and lobster fried rice, Sichuan-spiced Wagyu with crispy lotus root, fire-grilled tiger prawns, and roasted suckling pig. The dessert selection is also quite impressive. Food Studio is open daily for breakfast (6:30–10:30AM), lunch (12–2:30PM), and dinner (6:30–9:30PM).
Food Studio, M/F, Renaissance Hong Kong Harbour View Hotel, 1 Harbour Road, Wan Chai, 2802 8888, book here
12. ZOZZONA
ZOZZONA, a new Japanese-Italian pasta bar in Tsim Sha Tsui, is one to watch. Chef Takayuki Kumai, Carbone’s ex-pasta chef for six years, has been joined by former Black Sheep Restaurants culinary director Christopher Mark and Vidur Yadav of Bengal Brothers to open this relaxed eatery where the pasta is handmade fresh daily and the fusion small plates are meant to be shared over glasses of Italian wine, sake, highballs, and zero-proof concoctions. The pasta dishes are the heroes of this spot, ranging from the rigatoni alla zozzona (HKD158), a classic Roman mash-up of amatriciana and carbonara, to the tagliolini freddi (HKD), served chilled, featuring a bright shiso and walnut pesto and marinated squid.
ZOZZONA, G/F, 29–31 Hillwood Road, Tsim Sha Tsui, 7073 8825, book here
