Roucou

Cheese rarely takes centre stage in a tasting menu. Here, it is the point of departure. Roucou builds its entire identity around the craft of artisanal fromage, presenting it with the same care and progression more commonly associated with sushi counters. The concept is simple but compelling: exceptional French cheeses, carefully matured, interpreted through a Japanese sense of balance and pacing. The experience unfolds between a lively bar and a discreet eight-seat counter concealed behind a washi door. At the bar, dishes explore cheese in its many forms—melted, baked, shaved and folded into plates designed for sharing. A melted open sandwich arrives on crisp puff pastry with artichokes and pine nuts before a rich stream of molten cheese finishes the dish tableside. The baked Baron Bigod, a soft Brie-style cheese, becomes irresistibly creamy in the oven, made for tearing into with warm bread. Beyond that, the omakase counter shifts the focus to something quieter and more contemplative. Here, cheeses are presented in a curated sequence that reveals their texture, age and origin, often paired with French wine or Japanese sake. Even the boards carry a sense of story—crafted from reclaimed wood taken from Hong Kong trees felled during typhoons.

Tatler Tip

Reserve seats at the eight-seat omakase counter for the full experience. The tasting sequence offers a deeper exploration of the cheeses than the bar menu alone.