aqua

aqua Italian and Japanese with panoramic harbour and skyline views and the best rooftop bar in town.
(1432)

With dazzling views of Hong Kong’s harbour and skyline, ultra-stylish interiors and an innovative menu offering the very best contemporary Italian and Japanese cuisines, aqua tops the list of the city’s sophisticated dining destinations. The glamorous penthouse lounge and bar with sounds from the Aquamusic DJ team, cocktails and a glamorous crowd complete the experience.

05/06/2026



Refinement here is shaped through heat and time. The Japanese kitchen prepares a steamed egg custard until its texture settles into silk, before folding in Ise lobster for natural sweetness.

A lobster miso bisque is added for depth, drawn slowly and reduced with care. Available on The Essence of aqua tasting menu until 18 June.

精緻，是以火候與時間淬煉。日料廚房悉心蒸製日本龍蝦茶碗，直至質感如絲般柔滑，再加入龍蝦肉，讓天然的鮮甜悠然綻放。

還有龍蝦味噌，一併慢火熬煮，濃縮其精華，讓菜式更顯深邃。佳餚於「海陸之源」嚐味菜單中呈獻，僅供應至6月18日。

Father’s Day Brunch at aqua runs across 19 to 21 June, bringing Italian and Japanese kitchens together across a shared ...
04/06/2026



Father’s Day Brunch at aqua runs across 19 to 21 June, bringing Italian and Japanese kitchens together across a shared table experience. Italian preparations move through heat and reduction, while Japanese plates are defined by precision and balance.

The Father’s Day experience is available as a Daytime Brunch at HK$688 per guest and an Evening Brunch at HK$788 per guest on 21 June. Alongside this, aqua’s Weekend Brunch remains available on 19 and 20 June at HK$588 per guest.

Reserve a table shaped through timing, contrast, and two kitchens working in parallel across the Father’s Day weekend.

6月19日至21日，aqua父親節早午餐將隆重呈獻意大利與日本佳餚，各演繹出非凡的匠心工藝。意大利以火候濃縮風味，層層構築食材；日式則以精準刀工，於克制與講究中見真章。

於6月21日父親節當日，早午餐每位HK$688，更設有晚市早午餐，每位HK$788，讓早午餐將延伸至傍晚時段。與此同時，aqua的週末早午餐於6月19日及20日如常供應，每位HK$588。

特別日子，歡迎訂座，以風味結構和節奏都充滿對比的盛宴盡情慶祝。

Weekday lunches at aqua look like this. Always About Sushi is built around movement at the table.Sashimi arrives first,...
03/06/2026



Weekday lunches at aqua look like this. Always About Sushi is built around movement at the table.

Sashimi arrives first, followed by crisp-edged gyoza and warm plates that break the sequence just enough. There’s no fixed order, just a steady rhythm of dishes shared across the table for either 60 or 120 uninterrupted minutes.

aqua 的平日午餐，就是如此愜意。「Always About Sushi」無限暢享午市套餐，讓美好在餐桌上自然流動。

刺身率先登場，隨後是香脆無比的煎餃，以及令人驚喜的熱盤。沒有固定順序，菜餚接續而來，讓你逐一欣賞細味，享受60或120分鐘不被打擾的悠然時光。

02/06/2026



Bluefin tuna, cut with precision in the Japanese kitchen, paired with Dashi Crystal for clarity and umami depth, then finished with caviar, used as structure rather than decoration.

A study in restraint presented exclusively on The Essence of aqua tasting menu until 18 June. Reserve your table through the link in bio to experience it.

日料廚房精準切割藍鰭吞拿魚，佐以高湯水晶，取其澄澈與鮮味層次。最後置上魚子醬，以完整結構，而非純粹花巧點綴。

這道藍鰭吞拿魚他他，風味內斂克制，帶出深厚的底蘊，於「海陸之源」嚐味菜單中獨家呈獻，僅供應至6月18日。歡迎點擊Bio的連結訂座，前來親身體驗。

29/05/2026



Saturday afternoons at aqua begin with brunch and continue into Spirit Bar on the terrace, from 3pm to 7pm. Drinks are paced across cocktails, wine, and beer — from HK$98 per glass and HK$118 for cocktails. Selected labels sit under a buy-one-get-one offer, served through the full four-hour window. This is a weekly format built for unhurried moments.

星期六午後，不妨先至aqua細品早午餐，下午3時至7時，再移步至spirit bar的戶外露台，悠然展開一段優雅時光。

賓客可隨心所欲，按自己的喜好與節奏，細嚐多款雞尾酒（HK$118），葡萄酒或啤酒（HK$98）。精選酒款更享有買一送一優惠，讓整整四小時的時光，得以全然放鬆。

這每週一次的愜意聚會，讓相聚更從容美好。

For Chef Romeo, texture is where a dish begins. The choice of fish, the way it is cut, and how each part is brought tog...
28/05/2026



For Chef Romeo, texture is where a dish begins. The choice of fish, the way it is cut, and how each part is brought together — these decisions shape the experience long before the first bite. The Tartare di Ricciola reflects this approach.

Experience The Essence of aqua tasting menu until 18 June. Reserve now via the link in bio.

對主廚Romeo而言，一道菜始於口感。要選用哪一種魚，如何切割，怎樣融合各部份，這些決定對於整趟風味體驗，起著關鍵作用。這道油甘魚他他配上魚子醬及自家製乳酪醬，便是這份理念的貫徹呈現。

「海陸之源」嚐味菜單現正供應，僅至6月18日。立即點擊Bio連結訂座。

⁠⁠Cooking over fire requires attention, restraint, and an understanding of when to let the ingredient lead.⁠The Chargri...
22/05/2026

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Cooking over fire requires attention, restraint, and an understanding of when to let the ingredient lead.⁠

The Chargrilled Kobe Beef Steak with Pepper Sauce, Kyoto Togarashi and Bamboo Shoots is guided by this approach. The intensity of flame draws out the richness of the beef, while spice and texture are introduced with careful balance.⁠
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Taste it on The Essence of aqua tasting menu before 18 June. Reservations can be made via the link in bio.⁠
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火候講求專注與克制，更在於知曉何時讓食材主導風貌。⁠
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炭燒神戶牛柳配黑椒醬、竹笋及京都唐辛子，正是依循此理念而創作。烈焰逼出和牛的豐腴醇美，添點辛香，讓風味與口感都完美平衡⁠
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這道匠心佳餚於「海陸之源」嚐味菜單呈獻，僅供應至6月18日。歡迎點擊Bio的連結訂座。

Endless plates of hand-rolled maki, pristine sashimi, Japanese and Italian starters define weekday lunch at Always Abou...
20/05/2026



Endless plates of hand-rolled maki, pristine sashimi, Japanese and Italian starters define weekday lunch at Always About Sushi. At HK$388 for 60 minutes or HK$488 for 120 minutes, the meal unfolds at your pace, highlighting texture, freshness, and practised craftsmanship from the kitchen. Signature items punctuate the experience, making every bite feel intentional. Reserve your table today.

手卷壽司、頂級刺身，以及各款日式與意式前菜，於「Always About Sushi」無限暢享午市套餐中呈獻。

可選HK$388暢享60分鐘，或以HK$488從容品味120分鐘，讓用餐節奏交由您隨心主導。歡迎前來，盡情感受廚房的匠心巧手，還有各款精選招牌菜式供點選，讓每一口都是別出心裁的享受。立即訂座。

18/05/2026

⁠
⁠
Some dishes are shaped by places that stay with you. For Chef Romeo, a seaside market in Southern Italy left a lasting impression; where a fisherman suggested pairing freshly caught octopus with ’nduja to bring out its natural sweetness. The Roasted Octopus Te****le with ’Nduja, Black Garlic, Chicory and Potatoes carries that memory forward. ⁠
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A reflection of place, translated with care, available as part of The Essence of aqua tasting menu until 18 June. Secure your table via the link in bio.⁠
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有些菜式，源於那些難以忘懷的地方。對主廚Romeo而言，是意大利南部的一個海邊市集，市集裏的一位漁夫曾建議，以辣肉腸帶出新鮮八爪魚的天然鮮甜。這道烤地中海八爪魚、辣肉腸黑蒜醬、意大利菊苣及薯仔，正是延續著這份珍貴回憶。⁠
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佳餚滿載地區情懷，再經細意演繹。於「海陸之源」嚐味菜單中限定呈獻，僅供應至6月18日。歡迎點擊Bio的連結訂座。

Seasonality guides the philosophy of the Japanese kitchen. Each ingredient carries a moment; one that must be treated w...
16/05/2026



Seasonality guides the philosophy of the Japanese kitchen. Each ingredient carries a moment; one that must be treated with care and timing. The Fried Japanese Sole Fish with Kabura-mushi Turnip and Yuzu Prawn Stock brings these elements together with subtle precision. Crispness gives way to softness, while the gentle acidity of yuzu lifts the natural sweetness of prawn and fish alike.

Experience this grounded composition on The Essence of aqua tasting menu until 18 June. Reservations available via the link in bio.

時令，是日本廚房的靈魂所在。每一款食材皆有屬於自己的專屬時刻，更必須恰如其分地悉心呵護。日式炸龍脷柳、柚子蝦高湯蕪菁蒸，以細膩精準的手法融匯這些元素，酥脆漸次化作柔嫩，柚子的淡雅果酸輕輕帶出魚蝦的鮮甜。

這道富有層次的佳餚，6月18日前於「海陸之源」嚐味菜單中限定呈獻。歡迎點擊Bio的連結訂座。

Address

17/F, H Zentre, 15 Middle Road, Tsim Sha Tsui
Hong Kong

Opening Hours

Monday 12:00 - 00:00
Tuesday 12:00 - 00:00
Wednesday 12:00 - 00:00
Thursday 12:00 - 00:00
Friday 12:00 - 01:00
Saturday 11:00 - 01:00
Sunday 11:00 - 00:00

Telephone

+85234272288

Website

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