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ZEST by Konishi Tripadvisor Reviews
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10 Reviews
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amazing service and nice food
𝙕𝙀𝙎𝙏 𝙗𝙮 𝙆𝙤𝙣𝙞𝙨𝙝𝙞 is gaining its fame in HK’s culinary world, not simply by receiving a Michelin 1-star in 2021, but attributed by their creative and high level of execution of French-Japanese fusion cuisine. Looking forward to more intriguing dishes under the lead of their 2-starred Michelin chef @mitsurukonishi!
One appetiser + main course 480
(Menu tasted on 25 June)
Aᴘᴘᴇᴛɪᴢᴇʀ
𓇢 ʜᴏᴋᴋᴀɪᴅᴏ sᴄᴀʟʟᴏᴘ, ᴇɢɢᴘʟᴀɴᴛ, sᴀʟᴍᴏɴ ʀᴏᴇ, ᴡᴀsᴀʙɪ ᴅᴀsʜɪ (+ʜᴏᴋᴋᴀᴋᴅᴏ sᴇᴀ ᴜʀᴄʜɪɴ ①⑧⓪)
The sweetness from gently pan-seared scallops are in harmony with the delicacy from salmon roe. Glad that extra sea urchin are added, the creaminess and umami added extra texture and depth of flavour to the dish. All these oceanic freshness diffused into the wasabi dashi & eggplant. Not the mention their plating showed absolute finesse. My favourite dish!
表面略略煎香的北海道帆立貝與三文魚籽的鮮美風味諧協,額外加添的北海道海膽豐厚嫩滑,獨特的鮮美味整道菜加添風味和口感。如海風的清新,滲進山葵高湯和如海綿般吸取味道的茄子裡。擺盤也是演示出了靈巧的技藝。
𓇢 Lᴀɴᴅᴇs ᴡʜɪᴛᴇ ᴀsᴘᴀʀᴀɢᴜs, Iʙᴇʀɪᴄᴏ ʜᴀᴍ, Sᴀɪᴋʏᴏ ᴍɪsᴏ ʜᴏʟʟᴀɴᴅᴀɪsᴇ
Nutty aroma from the Iberico ham adds depth to the crunchy yet tender Landes white asparagus. The creamy and slightly acidic hollandaise is so flavourful with Saikyo miso and I especially like those light crisps for garnishing - it added extra texture to every single mouthful.
富有橡果果實香的伊比利亞火腿為來自法國Landes的白蘆荀增添風味,西京白味增與濃厚微酸的荷蘭醬味道意外搭配! 碟上的薄脆片裝飾為菜式加添了意外的香脆,與脆嫩的白蘆荀相映成趣。
Sᴏᴜʀᴅᴏᴜɢʜ and ʙʀɪᴏᴄʜᴇ they served are so yum - malty, soft, and I particularly love their whipped butter with that dash of matcha powder and soy powder over. Felt like I could fill myself solely with their bread!
餐廳提供的酸種麵包和法式甜包全都很鬆軟,再配上加了微微綠茶粉和黃豆粉的打發牛油,感覺可以只吃麵包吃到飽了!
Mᴀɪɴ ᴄᴏᴜʀsᴇ
𓇢 Sʟᴏᴡ ᴄᴏᴏᴋᴇᴅ ʟᴏʙsᴛᴇʀ, ᴀsᴘᴀʀᴀɢᴜs
Celebrate every mouthful with fresh, tender sous vide lobster meat and lobster espuma - so oceanic and fresh! Asparagus gave more texture to the dish, and the green peas puree are silky smooth.
龍蝦肉和龍蝦泡沫讓每一口都充滿龍蝦的香氣!蘆筍為軟嫩的慢煮龍蝦加添了香脆的口味,綠豆蓉也很絲滑。
𓇢ᴀᴜsᴛʀᴀʟɪᴀɴ ᴡᴀɢʏᴜ ʙᴇᴇғ ʜᴀɴɢɪɴɢ ᴛᴇɴᴅᴇʀ, ᴋᴀʟᴇ sᴀʟᴀᴅ
Tender and moist, cooked beautifully in pink, the wagyu is seasoned beautifully.
軟嫩粉紅的和牛,配上南瓜蓉和羽衣甘藍沙律/
𓇢 ᴘɪᴄᴋʟᴇᴅ ᴍᴀɴɢᴏ, ᴋᴏɴᴊᴀᴄ ᴘʟᴜᴍ, ᴄʜᴀᴍᴘᴀɢɴᴇ ɢʀᴀɴɪᴛᴀ
Aroma from the champagne granita is invigorating. Sweetness and acidity from pickled mango and konjac plum are well-balanced.
香檳granita香氣四溢,醃製芒果和梅子蒟蒻甜酸平衡。
Special Restaurant for a special dinner
Incredible fusion of Japanese and French food. Creative, delicate combinations with incredible flavours. Put simply one of the best restaurants in Hong Kong. Sure to get a. Second Michelin star before long….
Be the first to ReplyCelebrated our wedding anniversary
Celebrated our wedding anniversary at Zest, overall experience is just average. We picked the degustation menu without wine pairings, I only had one glass of wine, cost for 2 was around $650.
Ambience was nice, they have given us a table next to the window, they have taken notes of my husband’s dietary restrictions.
Service was good but not great, for a star restaurant and this price range I would expect a little bit more attentive, a bit disappointed that I have to tell the waiters to clean up our table’s bread crumbs (my husband wasn’t a neat eater) The waiter has served their amuse bouche without cleaning the table, and trust me it was quite a lot of crumbs and you would definitely not miss it.
Food wise, my husband gave it an A and I give it a B+/ A-. Not much wow factors I must admit. Signature chicken wasn’t juicy, it’s a B+.
Overall experience is good but highly unlikely that I would visit again.
Insult customers. Terrible service!
My wife and I went to Zest on a Saturday evening for anniversary dinner. My worst decision ever.
After we got seated, a male waiter made a hand gesture over his belly showing concern to my wife’s “pregnancy”. God she was NOT pregnant! Then another male waiter gave us the menu said to my wife saying she could not take raw and cold food. I told him to stop and said this was really impolite. Being a man, it is so rude and inappropriate to comment or judge on women’s physical appearance and it is absurd to ask a lady if she is pregnant (except if she’s your wife or gf)...
My wife felt so EMBARRASSED and FELT BEING INSULTED. Two male waiters took turn making inappropriate comments on her in public.
It got even worse when we talked to the manager. We told him what my wife had experienced. Instead of giving his apology, or try his best to rectify the situation, the manager’s first reaction was saying there must be some kind of misunderstanding, we might have made allergy remarks at time of reservation and that’s why the second waiter made such assumption. I told him we were sure we didn’t make such remarks at time of reservation. NO APOLOGY.
The manager went on to say he felt we won’t feel happy that evening no matter what they do, and asked if we would want to reschedule our booking and come at another time. He didn’t even ask what he could do for us. Instead he SUGGESTED US TO LEAVE and come back again another time!!!
Did he think we were just moody and would be happier if we go back on another day? And why didn’t he say sorry and try to rectify the situation? It was a Saturday night. What’s the chance of finding a table in another decent restaurant by walk-in?!
We have been to many high end and Michelin star restaurants. Nowhere did we get this kind of insult and discrimination. The service of Zest team was truly unprofessional.
live chicken
Staying safe at home and doing our bit to “flatten the curve” hopefully ~~ good time to organise some old photossss.. (well... a professional slave like me still attend calls n emails everyday🤦♀️)
~#latergram
⭐ dish ~
Pan-seared Japanese abalone combined with fresh garnish and risotto underneath creates a decadent dish of elegance and umami tastes. The slightly creamy risotto didn't overpower the delicate flavours of abalone.
⭐dish~
Zest uses Ping Yuen chickens which are raised in the northern New Territories. The golden, crispy-skinned Ping Yuen chicken – first presented whole stuffed with smoking, fragrant rosemary and then brought back to the kitchen to be carved up. It’s fatty, juicy, lick-your-fingers good. Super eye-catching and delishhhh😋
Chicken plays a key role on dinner tables, especially festive ones.
Hongkongers’ preference for live chicken likely stems from the fact that poultry were often kept as domestic animals and the Cantonese obsession with fresh produce.
#ZESTbyKonishi is helmed by two Michelin-starred Chef Mitsuru Konishi, known for his distinct French-Japanese signature flair.
With an abundance of light tones of wood and thick carpeting throughout the dining room, the space is well-lit with sunlight through floor-to-ceiling windows.
Great family Birthday lunch
We came across Zest by Konishi on the Michelin guide website and were initially skeptical as there are not many reviews on Trip Advisor or OpenRice. However, after seeing their latest set lunch menu (28/F), we decided to go ahead and I must say that we did not regret the experience at all! Food and service was great, we requested for a table by the window and this was well arranged. The aesthetic interior gave a nice chill vibe for the Saturday lunch.
Overall, all the dishes were commendable, both in terms of presentation and taste. Would definitely highlight these dishes: Lobster Salad, Truffle Dressing, Citrus Mango Salsa with the Kristal Caviar add-on (Cold Appetizer) and Kagoshima Pork, Parsley Viennoise, Mushrooms (Main).
Well deserved Michelin restaurant
Headed by the renown chef Mitsuru Konishi, this Michelin 1-star restaurant is located in On Lan Street in Central, on the top two floors of a commercial building, with the 29th floor serving as a bar with a snack menu while the 28th floor is the dining room. The reception is on the 29th floor and after checking in we were shown to our table going down an internal staircase.
The decor is contemporary with a simple and clean design, using plenty of mirrors (even on the ceiling) to create the space, supplemented with metal rods to give a sheen and hip atmosphere. There is the open kitchen on one side where diners can have a glimpse of the busy chefs preparing the dishes. There is also a private room as well.
We decided to order the Degustation Menu ($1,480 per person). We were first served the bread which included Brioche, Sourdough and Grissini, along with homemade butter. All of them were very good, with the brioche buttery and soft, the sourdough crunchy on the outside while soft inside, and the grissini crispy. The butter was delicate while some matcha powder sprinkled on top along with some olive oil to further enhance the flavors.
The amuse bouche included three dishes. The first was Akagai, Cauliflower, Zucchini. Very beautifully plated, the surf clam was very fresh and tasted with sweetness and bringing the flavors of the sea home. With the cauliflower and zucchini finely chopped and diced, and seasoned greatly with some ginger to bring further fragrance and complexity to the starter.
Next on the amuse bouche was Scallop, Kadaif, Chorizo. This creative dish took the idea of the Middle East pastry from shredded phyllo dough, with the scallop stuffed inside before deep-frying. Really tasty, the salmon roes on top served not just as decoration but also a bit of savory and umami as a clever way of seasoning.
The last of the amuse bouche was Carotte Cigarette. The thin pastry sheet was rolled and filled with a carrot puree. The natural sweetness of the vegetable added to the sesame and other elements of the crispy snack, and amazingly there is no even a tiny bit of oily feeling from the roll, truly demonstrating the skills of the chef.
Next was Blue Crab, Eggplant, Basil, Shiso Flower. One of my favorites in the evening, the eggplant was cooked in a broth to infuse with flavors to softness, and then stuffed with the delicate and tasty crab meat, with a basil and leek puree underneath. There were also some shiso flowers on top to add some spicy note to the enhance the overall complexity.
The Slow Cooked Wagyu Beef Consomme was another wonder, with the pieces of daikon and purple radish thinly sliced, artfully placed in a bowl with the cheek meat, before the very hot beef consomme was poured in. Mixing them to allow the temperature of the broth to slightly cook the vegetable and beef, it was a great presentation on both appearance and taste. I ended up scooping every single drop as it was so good.
Next was Kinmedai, Spinach, Enoki Mushrooms. Again the plate was served with the food and then a sauce prepared from a nice fish broth with kelp was poured in. Intense on flavors, the fish had a fantastic texture, firm and permeating a rich array of taste. The chef cleverly used the enoki mushroom and wrapped them with spinach to form a roll, absorbing all the nice elements of the sauce to make it highly appealing.
The main course was Kagoshima Pork, Parsley, Viennoise, Morel Mushrooms. Two beautifully seared pork loin was coated with a crumbs made with parsley, juicy and seasoned well. The jus was concentrated, with the morel mushrooms providing further intense flavors to supplement the pork. There was a carrot puree which added a color contrast and offered also a slight sweet balance to the savory dish. Very delicious.
Transitioning to dessert, then came Conference Pear, Pine Nuts, Coconut Sorbet. An interesting creation, apart from a few pieces of the pear, the pear juice was also made to some shaved ice format, put on top of the coconut sorbet which together provided a nice cleansing effect to the palate. It was also of appropriate sweetness. The pine nuts were a surprise as they were intense in the taste and highly complementary to the overall experience.
Last came Citrus Madeleine. This small French sponge cake had a citrus note coming from the lemon skin shavings added to the dough, and paired with a nice cup of coffee ($58) it was a great match and generated a satisfied and rewarding feeling, a great finale and conclusion to a really wonderful meal.
The service was good, with each of the dish explained to us in details to highlight how they were prepared and the interesting elements. Unfortunately I could not try out the wine pairing as I had to drive on the night. It was a memorable evening with the great food and finesse.
The bill was $3,538 for two, which was reasonable in my opinion. Overall the restaurant well-deserved its Michelin status, and no wonder on the night, even with the coronavirus still seriously affecting us and the economy, the restaurant was full-house.
New "IT" spot in HK
I came here for cocktails and lunch until I tried dinner downstairs. AH-MAZING. Konishi San does not disappoint - he is a true talent. Every dish is mouthwatering upon presentation and upon devouring, leaves you wanting more. The plating is fantastic as well, especially the pearl spoon for the caviar. I secretly wanted to put it in my purse.. Interior decor is refreshing; bright aqua pop of colour does a nice contrast with the dim lighting of the interior. The brass on the stools also very chic. Upstairs is good for cocktails and lunch selection is very well priced with generous proportion. No wonder it was just awarded its Michelin star!
Be the first to ReplyExcellent lunch with a fantastic view
We had the sashimi bento box off the express set menu for lunch and it was delicious. Super fresh fish and scallops, the rice was on point, very tasty pickles as sides - all beautifully presented. The service left nothing to be desired. Will definitely go back!
Be the first to ReplyVery Disappointing
I had great expectations based on the comments I had read online about the chef and his resume. What a shock.
This is not bad but there is absolutely nothing Wow or Marvellous as the previous comments suggest.
I had the degustation menu for dinner
The first 3 items on the Menu (Cauliflower, Cuttlefish, Carotte) are the size of Amuse Bouche that most fine dining restaurants would not even bother to mention in the Menu.
In most fine dining places, you always get one or two tiny size portions before you start the actual Menu. I thought I was getting 3 Amuse Bouche. Nope, I was getting the first 3 dishes......
Only the Kinmedai Spinach Enoki Mushroom was very good. Everything else was completely average. Not bad, just average.
Not worth going back. I wish I had gone to any of MIC, Chef Eddy, Aulis, Octavium, Robuchon, Franzen Kitchen instead, all of them places that I have tried before and are definitely so much better.