ICHU Hong Kong

The restaurant’s weekend brunch menu features a blend of Peruvian🇵🇪 and Japanese🇯🇵 fusion dishes complemented by a generous free flow of non-alcoholic beverages, cocktails, wines, Prosecco, Champagne🥂, etc., ensuring our glasses remained filled throughout the culinary journey. The best part of the whole dining experience was their live percussion performance🥁. The lively interactions between the musicians and guests brought the atmosphere to the climax, making it the perfect setting to spend a delightful weekend with friends.

What a beautiful restaurant. We had a window seat, and it was beautiful. The ceviche was very good and I liked the tangy flavour. The catch of the day was beautifully done—unusual but well executed and exquisitely presented.

delicious!!! happy hour ends at 7pm and only seated outdoors but we moved indoors for food. ordered the corn tempura, carpaccios, octopus, all of which we enjoyed! went on a tuesday night so it was pretty quiet but staff were really nice and attentive.

This is my first time to have Peruvian cuisine. All the food were very delicious and was presented beautifullly. We like the Mushroom fried rice, especially. The lighting and decoration are very chill and cozy. The staff are very helpful.

We were blown away by Ichu Peru; booked it on a whim with no expectations and could not have been happier. The service was awesome, we ordered the tasting menu, and they explained every dish and filleted the snappper at the table. Every course was a delight, and the menu offered such a rich array of flavors. It's on the pricey side but actually on balance more affordable than restaurants of a similar quality. If you're considering this place, just go, you won't regret it!

We came for the murder mystery night and it was quite interesting and fun. There was a storyline and some performance and interactions with the actors to uncover the murderer. Food was quite nice but rather the proportions are quite small for HK$ 1k per head and not particularly Persian. The steak was slightly chewy, but other foods were quite modern with nice complimentary flavours. However the biggest issue was the “free flow” alcohol was completed while I was still enjoying my main course. Alcohol also came at slow pace and I had to remind them to fill 💀 Outside there is a lovely terrace with nice atmosphere and shisha, cigars and drinks available.

You get what you pay for and the prefix menu was worth every pence! This is a fine dining experience, worthy of Central's high rental rates. The octopus was solid, the soft shell tacos hit the spot and the steak... mmm mmm good. The sauce and seasoning for each dish was unique and one had to really try to identify the fusion of flavors that went into it. The deserts were all unique as well and as the dishes came in slowly, anticipation grew for the next surprise. The prefix (or set) menu is pricey, $$$$$ (and double Google's max limit) I have photographed all the dishes that came out for two, and our host guided us though each dish as he explained the flavor concept behind every dish. After the meal, we retired to the outdoor terrace, which had a full bar and a DJ spinning mood music till midnight. Our waitress was even kind enough to send over 2 complimentary glasses of wine to wrap up our night.

Went to celebrate family members bday in Peruvian fusion restaurant. Weekend set lunch features starters, mains, sides and desserts. The restaurant was quite crowded by the time we arrived so the food was a bit slow. This is made up by the excellent flavours of the XOXO chicken (which are karaage chicken pieces) and the grilled octopus. The grilled red snapper and flat steak was ok. The dessert tres lèche cake was very nice and the alfajore was also excellent. Overall, recommend this restaurant for dates and chilling with friends.

Love the restaurant's ambiance and feel. This is a Peruvian dish Japanese blend and love the twist. Staff were friendly and service was good. Price was expensive but I guess it's reasonable knowing it's by Chef Virgilio Martinez. Will come back again.

Cute restaurant in Hong Kong we hosted a private party. We hung out in the rooftop patio, though it was hot, it was still nice - they had fans & portable AC running outside. I thought the food was tasty! I was a little surprised their Yelp average as under a 4 star. They serve Nikkei Peruvian cuisine (I think) and I thought everything was tasty, especially the raw fish options. Service was good & the workers passing out food came by regularly & our champagne/wine glasses were always full. I recommend this place for events. We had about 150 & it was a very comfortable space. We had both the indoor & outdoor area, everyone seemed to enjoy themselves.

I was really excited when I heard that Virgilio Martinez was going to open a restaurant in Hong Kong. His passion for food and his homeland of Peru really comes through in his Chefs table documentary. The focus of Ichu is reinvented classical Peruvian dishes. There isn't the same maniacal focus on local Peruvian ingredients as Centralbut there were clearly ingredients that are not indigenous to Hong Kong and sourced directly from Peru. My rating is based on the following factors: Food: 4.5 stars Service: 5 stars Creativity: 4 stars Recommendations: classic cerviche, tres leches I came here during the soft opening with my wife. The staff was very friendly and attentive. The chef gave us a personal greeting after our meal, which made for a really great experience. We ordered a cerviche, two starters, two mains, a side, and a dessert. Since this was our first time we went with the menu recommendations/signature dishes. Food items: 1) Classico cerviche- This was outstanding and my favorite dish of the evening. I would come back here just to eat the cerviche. This is the only place that I have been to outside of Lima, Peru that serves cerviche like this. Your tastebuds get hit from all angles: acidity from the citrus, creaminess/fat from the tigers milk, sweet crunch from the sweet potato. The fish had a nice texture to it and the Peruvian corn was a really nice touch. 2) Grilled avacado with black ash - The dish is very instagram ready. The avacado is already peeled from its shell and seed removed. The black ash on the outside makes it look like the original avacado. Inside of the avacado is a tomato based sauce which is more tangy then sweet. The dish tastes good and is really playful and fun. 3) Quinoa starter- The presentation of this dish is beautiful. The quinoa comes in 3 different colors plated over a layer of goat cheese spread on the plate. You will need to really like goat cheese to enjoy this dish. The dish tasted good but I'm not the biggest goat cheese fan so it wasn't something that I loved. 4) Ribeye beef saltado - This dish is a rustic, comfort food that is usually prepared with a economical cut of beef. I have had this dish before and wouldn't have ordered it if it weren't for the staff recommendation. This dish has a real tartness that comes from the tomato sauce. The Ichu version has that same flavour and tartness but the steak they use really takes this dish to the next level. The beef was grilled nicely to a medium rare. I enjoyed this dish and would order it again. 5) Amazonian red snapper - This dish is the singular signature dish in the mains section. The fish is fairly small and is served as a whole fish. The fish is completely deboned other than the tail and the head which was a nice surprise. Taste wise this dish is not too special. It's not something that I would order again. 6) Brocollini side dish- I really enjoyed the brocolini dish. The dish includes. both eggplant and brocollini,which were grilled with a nice char to them. The lemon peel slices also added a nice acidity to the dish. After finishing this dish I wanted to order another plate. 7) Tres leches - I normally don't like tres leches. The wet cake texture I typically find off putting. This dish however was awesome and is one of the better desserts I have had in a long time. This version of tres leches includes a carrot ice cream and pieces of merengue. The dish is all about balance. You have the balance of textures with the crunch from the merengue, creaminess from the ice cream, and softness from the tres leches. These ingredients all compliment each other perfectly and each component adds a layer of complexity to the dish. I never had carrot ice cream and thought it was a good choice. If vanilla ice cream was used instead the dish would not have been as good.

When I heard Virgilio Martinez opened a restaurant in the city I'm visiting, I had to go. Don't go in expecting it to be like Central - it's completely different but has its own charm. Ichu is less experimental, but the fusion-y Peruvian cuisine is doubtlessly inspired. The cocktails are fun - the pre-dinner ones are worth a try. The Vida is a seafoam green delight, the El Niño Effect is a nice mix of pisco and sake, and the Pisco Sour has pisco-infused saffron which is pure genius. For the food: start with a ceviche. We tried the Colleccion, which gives you a sampler of three: the Classico with my favorite sauce, the Tomate which is lighter, and the Pez Limon with the creamiest, meltiest hamachi. The Uni is pretty good too, but the scallops steal the show. From sea to land, changing it up with a few skewers of Corazon. The veal is quality, but eat it quickly - the charcoal won't keep it warm. Their kitchen has one heck of a saucier - this TacuTacu Chupe is like fireworks. The calamari and prawns are perfectly cooked, but it's all about the rice and beans that soak up the seafood drippings and are covered in a creamy wonder-sauce. Cerdo Amazonico: know thy audience. Pork belly with a good sauce is always going to win in China. Dessert is next and last. The Tres Leches is sweet and rich, the cake of the day is a coffee and cocao, a perfect slice. The Ecosistema de Peru is enough for four people, and food imitates art in an edible pod full of ruby chocolate mousse. I wasn't sure a Peruvian restaurant could hang in Hong Kong, but I should have known better than to underestimate Virgilio Martinez. Here he brings the best of Peru and presents it in a way that is artistic and absolutely delicious!

New place recommended as the place to go in Hong Kong (Feb 2019) - the original place located in Lima belongs to the top 50 restaurants in the world run by chef Virgilio Martinez. Mixed impression but more positive We had a table reservation and we arrived around 10 minutes earlier. The waiter asked if we would mind to wait at the terrace. The terrace is quite big and nice. But I had the feeling that asking the guests going to the terrace is part of the business model to generate higher sales on drinks. A couple placed next to us at the terrace, reminded the waiter that their reservation is already 30 minutes overdue and that they want to leave, than suddenly their table was ready. We had to wait around 30 minutes until we could finally go to our table. Let's get to the food: When you see picture with something looks like burned black - it's actually charcoaled and a really good taste The charcoaled Avocado was a highlight - filled with tomato sauce and a semi cooked egg. We also ordered a nice salad and chicken. All was good. The chicken sticks - I would say, are a little but overpriced

Pretty terrible. Underseasoned, undercooked, and cold. Bad service. But like, 'bless your heart' service, just bad. Thanks anyway, but for $200 us? No, thanks, have AAA Cooking School tryouts on someone else's dime. Avoid.

I really enjoyed my meal here, I loved the ambience of the place, my favourite was the truffle tuna ceviche but the charred avocado and cauliflower was the highlight of the meal for me.