The Hari Hong Kong is bringing fresh dining experiences this season with the launch of ‘This is Izakaya’ at Zoku and new seasonal menus at Lucciola.

At Zoku restaurant & The Terrace, Wednesdays now come alive with ‘This is Izakaya’, a lively Japanese dining experience that blends food, drinks, and music. Inspired by izakaya culture in Japan, guests can enjoy Nomihodai (free-flow drinks at a set price) paired with unlimited shared snacks, while live performances from singers and DJs create a vibrant midweek gathering.

The curated menu includes salmon tartar tacos, spicy edamame, Kyushu chicken wings, sake salmon skewers in teriyaki sauce, and sushi rolls like Kagoshima pork belly with pickled radish, miso, and lime or salmon with avocado, cucumber, and ponzu. Prices start at HKD368 per person for 90 minutes, with optional add-ons such as tiger prawn tempura (HKD58) and soft-shell crab rolls (HKD48). The drinks menu ranges from Asahi to martinis, along with non-alcoholic beers and crafted zero-proof cocktails.

Zoku’s October entertainment line-up includes DJ Miles, singer-songwriter Lili Forest 木子, singer Kasey Pong, busker RT Wong, and songwriter Josh Dionisio. With its striking design of leather booths, crimson banquettes, and origami-like timber ceilings, Zoku offers an intimate yet dynamic atmosphere.

Meanwhile, Lucciola, The Hari’s Italian restaurant, is highlighting the best of sea and woodland ingredients with new seasonal offerings. Seafood takes center stage every weekend with dishes like Impepata di Cozze (black-peppered steamed mussels), Crudo di Mare (fresh seafood platter), and Ostriche e Caviale (seasonal oysters with Ossetra caviar. On Thursdays, the ‘Mussel-icious’ promotion offers endless mussels with fries and salad.

Lucciola is also celebrating autumn flavors with a porcini mushroom set menu available until November 15, 2025. The multi-course menu showcases porcini mushrooms from northern Italy and Mediterranean figs in dishes such as Carpaccio di Fichi with Parma ham, Tagliatelle Funghi with beef cheek ragout, and Risotto Carnaroli with porcini, tomino cheese, and seasonal black truffle. Desserts include tiramisu, caramelized fig pie, or almond lemon cake. The full menu is priced at HKD688, with smaller course options starting at HKD568.

Both experiences highlight The Hari Hong Kong’s continued innovation in blending international flavors with immersive dining experiences, creating memorable evenings for its guests.