The most original new launch of 2025, Roucou opened its doors billing itself as Hong Kong’s “first dedicated cheese omakase”, its name inspired by the annatto plant, traditionally used by French cheesemakers to give mimolette its distinctive orange hue. The concept may have sounded untested, but founder Jeremy Evrard was anything but as former cheesemonger at Caprice and Upper Modern Bistro. The dining room blends French country cues with Japanese minimalism, while the bar offers a casual space for cheeseboard-led grazing. Dining centres on an eight-seat omakase counter where French-trained precision meets Japanese refinement. The omakase spans 10 to 12 courses, with cheese baked, grilled, braised and foamed, as well as layered into sandwiches and rice dishes. Dishes such as melted open sandwiches, baked Baron Bigod and seasonal cheese-centric rice courses emphasise texture and terroir over sheer richness.

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