Chef Mitsuru Konishi forged his delicate blend of contemporary French technique and intelligent Japanese flair in some of the world’s most demanding kitchens, such as in Japan at two Michelin-starred L’ATELIER de Joël Robuchon in Tokyo, and in France at L’Hôtel de Carantec and at Taillevent, where he would become the first Japanese Sous Chef in the famed restaurant’s history. Since 2013, he is a key figure in Hong Kong’s gastronomic scene, for his notable stint at Wagyu Takumi as Executive Chef, earning two Michelin stars in 2014 and now offering his new culinary vision at ZEST by Konishi.

The Dining Room on the 28th floor delivers haute cuisine at lunch and dinner through its a la carte and degustation menus acting as a canvas where Chef Konishi will illustrate his skills and inspirations, complemented in part by the theatrical elements of an open kitchen.

The Lounge and its terrace on the 29th floor, pays tribute to Japanese culture, while craft cocktails will take guests into the panoramic evenings of Hong Kong.