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East-meets-West is baked into the name of this new restaurant set within the former Estiatorio Keia space
If you thought Estiatorio Keia, the Greek restaurant that inhabited the second floor of Central's H Queen's building, was a mouthful, get ready for Pazzi Isshokenmei. Combining the Italian word for 'mad' and the Japanese phrase meaning 'with all one's might', Pazzi Isshokenmei—which has just opened in the former Estiatorio Keia space—is "a marriage between boundary-pushing creativity and laser-like precision", according to the restaurant's press communiqué.
See also: At The Aubrey, A Hard-Hitting Cocktail Omakase Is Born
Above The Treasure Chest makes hand rolls to order tableside (Photo: Pazzi Isshokenmei)
Above Tanoshii Cake (Photo: Pazzi Isshokenmei)
The Treasure Chest makes hand rolls to order tableside (Photo: Pazzi Isshokenmei)
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Set within an airy, eclectically decorated 6,000 sq ft space, Pazzi Isshokenmei simultaneously draws on the rich culinary traditions of both Italy and Japan, with ingredients flown in from both countries on the regular. Highlighted dishes include burrata with Japanese peach, miso crab tagliolini, soba with aioli, and the head-turning Tanoshii Cake, a decadent sushi cake that is crowned with tuna sashimi, uni and caviar. Diners can also flag down the Treasure Chest, a wooden chest that is wheeled tableside and serves hand rolls made to order.
The restaurant also features an invite-only cocktail bar that serves mixed libations, fine wines, champagnes and sake. Due to open in August, the bar will allow patrons to enjoy cigars and shisha on the adjoining patio too.
Pazzi Isshokenmei is now open daily for both lunch and dinner.
Pazzi Isshokenmei, 2/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong; +852 2555 0666
Gavin Yeung is a Hong Kong-based writer and was the editor at Tatler Dining. He has written across the realms of F&B, design, fashion and travel, with a focus on in-depth profiles and experiential features. Previously, he held editorial positions at Hypebeast, Soho House and Vogue Hong Kong. He’s also a keen photographer and aspiring home bartender, and is constantly thinking of original, Cantonese-inflected (and occasionally questionable) cocktails to shake up. Follow him on Instagram at @gaviny.
