Noi by Paulo Airaudo

The restaurant sits inside the Four Seasons Hong Kong and follows a tasting-menu format inspired by Japanese omakase, where the chefs guide the evening course by course. The concept suits Paulo Airaudo’s style: Italian in spirit, but shaped by years of cooking across Europe, Asia and Latin America. The menu changes frequently, roughly every few months, responding to the seasons and the ingredients the kitchen can source that week. Seafood tends to lead the narrative, much of it flown in from Japan, and the dishes move lightly between Italian technique and Asian nuance. The room itself is calm and quietly theatrical, particularly if you sit at the chef’s counter, where each course is finished within arm’s reach. Service moves with practised ease, guiding diners through the progression while the sommelier navigates an ambitious wine programme that pairs elegantly with the seafood-driven menu.

Tatler Tip

If available, choose seats at the chef’s counter. Watching the kitchen assemble each course adds another dimension to the experience and makes the “Italian omakase” concept far more engaging.