Roucou is Hong Kong's first cheese omakase and bar, blending French artisanal cheese with Japanese craftsmanship. Founded by fromager Jeremy Evrard, the venue offers a playful menu that showcases the versatility of cheese – from filled and melted to baked, grated, and sliced –through dishes like the melted open sandwich and baked baron bigod, alongside cheeseboards made from repurposed wood from fallen trees during Hong Kong's typhoons.
Over at the bar, guests can enjoy an array of Japanese-inspired cocktails, such as the Sakura - Ume and Shiitake - Mimolette, while the intimate eight-seat omakase counter pairs seasonal ingredients with French wine or Japanese sake.
With its rustic elegance and Japanese touches like Wagasa umbrellas on the ceiling and traditional shoji doors, Roucou is a cosy spot for cheese lovers and curious foodies.