ROUCOU — A Refined Cheese Bar and Omakase Experience in Hong Kong

Word: Wariya Intreyonk Photo: Wariya Intreyonk and courtesy

Hidden discreetly in a quiet corner of the city, ROUCOU is not a restaurant that announces itself loudly. Instead, it invites discovery. Subtly inspired by the annatto plant — known for its warm, earthy hue — this intimate French–Japanese dining room is centred around an eight-seat omakase counter, where every movement, aroma and finishing touch is part of the experience. At its heart is chef Jeremy Evrard, whose cuisine is shaped by memory, craftsmanship and an unwavering respect for artisanal cheese.

Unlike traditional tasting menus where cheese appears as a closing act, at ROUCOU it is the foundation. Evrard approaches cheese not as an accompaniment, but as an ingredient worthy of the same consideration as prime seafood or carefully sourced meat. His selections come from dedicated artisan producers, chosen for their integrity, provenance and method. Naturally matured, each cheese evolves slowly, developing nuanced aromas and textures — creamy, crumbly, supple or crystalline — that lend both structure and emotion to the menu.

The omakase format allows Evrard to guide guests through this journey with quiet confidence. Each dish reflects a chapter of his culinary path, shaped by his French roots, refined by time spent in Kyoto, and grounded in Hong Kong’s cosmopolitan dining culture. The result is a menu that feels deeply personal yet universally appealing, balancing comfort with precision.

The opening dishes immediately establish this sense of contrast. Lardo di Colonnata is unapologetically indulgent. Translucent slices of cured pork back fat rest on warm toast, slowly softening under their own richness. They are layered with silky foie gras and crowned with a glossy, candied egg yolk that adds sweetness and depth. Finished tableside with a gentle torch, the dish takes on a delicate smokiness, while the surface gains just enough crispness to offset its luxurious, melt-in-the-mouth texture.

Boldness follows with the Jalapeño Cheese Bomb, a playful yet precise creation. A whole jalapeño is generously stuffed with molten cheese before being battered and fried to a deep golden brown. The crunch of the exterior gives way to a creamy, gently spicy centre that coats the palate. A garlic and herb dip adds freshness and savoury lift, keeping the heat in check and inviting another bite.

Freshness and restraint come to the fore in the Akami Tuna Tartare. Finely diced lean tuna is clean and delicate, its natural sweetness shining through. It sits atop crisp baby gem leaves, adding a refreshing crunch, while croûtons introduce a toasty contrast. A drizzle of tangy goat’s cheese and ponzu sauce brings acidity and umami, tying the elements together. Scattered ikura punctuate the dish with bursts of salinity, adding both texture and intensity.

One of the menu’s most comforting offerings is the Potato Millefeuille with Beef Tartare. Thin slices of potato are meticulously layered and baked until golden, crisp on the outside and tender within. This structured base supports a generous portion of well-seasoned beef tartare, rich yet balanced. Freshly grated Comté is added just before serving, melting softly into the warm layers and contributing nutty, savoury depth that lingers on the palate.

Following this, Jeremy’s Cheese Selection brings the focus back to the heart of the restaurant’s philosophy. Thoughtfully curated by Evrard, the selection invites guests to explore either five or eight artisanal cheeses, depending on appetite and curiosity. The offering changes regularly, reflecting seasonality and availability, and showcases cheeses at their optimal stage of maturity. Each piece tells a quiet story of origin and craftsmanship, allowing diners to experience the full spectrum of textures and flavours — from delicate and creamy to firm, complex and deeply savoury.

Complementing the food is a drinks programme curated by bar talent Bryson Rivera, whose thoughtful approach mirrors the kitchen’s sensitivity to balance and nuance. Spanning elegant sake-based cocktails and inventive reworkings of familiar classics, each drink is designed to sit in harmony with the menu. A highlight is the Guava–Comté, where gin is brightened with citrus and aromatic grapefruit pepper, then finished with a delicate Comté mousse that subtly reinforces the restaurant’s cheese-led philosophy. Rather than competing for attention, the cocktails lift aromas, refresh the palate and enhance the experience course by course.

ROUCOU is a restaurant that rewards attention. It is intimate without being insular, indulgent without excess. Through its thoughtful approach to cheese, texture and flavour, it offers a dining experience that feels both deeply personal and quietly memorable — a place where craftsmanship speaks softly, but with lasting impact.

ROUCOU Hong Kong

Hours: TUE-FRI 12:00 - 15:00 & 17:00 - 01:00 and SAT 11:00 - 01:00

Tel: +852 9603 6591

Website: https://roucouconcepts.com/

Instagram: https://www.instagram.com/roucou.hk/

Email: roucou@royalcaviarclub.com

Location: 28 Aberdeen Street, Central, Hong Kong