The South China Morning Post’s 100 Top Tables is widely regarded as the definitive guide to executive dining in Hong Kong and Macau. This year, we are absolutely thrilled to announce that ROUCOU Cheese Omakase & Bar has not only been featured in the SCMP 100 Top Tables Hong Kong 2026 edition but was also celebrated as “The most original new launch of 2025.”
This prestigious accolade is a tremendous honour for our entire team. The SCMP review perfectly captured the essence of what we strive to achieve at our cheese omakase Central Hong Kong location. The guide praised our elegant French-Japanese frame and the way our dining room blends French country cues with Japanese minimalism. For a concept that many initially thought was untested in the local market, being recognised by such a respected SCMP restaurant award validates our belief that Hong Kong diners are ready for a deeper, more nuanced appreciation of artisanal cheese.
The SCMP specifically highlighted our unique approach at the eight-seat omakase counter, where “French-trained precision meets Japanese refinement.” They recommended our must-try dishes, including the Organic Camembert toro sushi, our home-made butter with sourdough, and the exquisite Brillat Savarin wrapped in ariaki seaweed and Osciètra caviar. These creations exemplify why we are consistently ranked as the best new restaurant Hong Kong 2026.
We are incredibly grateful to the South China Morning Post for this recognition and to our loyal guests who have supported us since day one. If you are looking for an executive dining experience that breaks away from the conventional, we invite you to discover the magic of ROUCOU. From our thoughtfully repurposed typhoon wood cheese boards to our innovative ‘cheesetails’ at the bar, every detail has been crafted to honour the art of cheese-making.
