Zozzona – Where Japanese Precision Meets Italian Soul

In the bustling heart of Tsim Sha Tsui, Zozzona is redefining what it means to enjoy pasta. A collaboration between culinary heavyweights Chef Takayuki Kumai, formerly Carbone’s pasta master for six years, Christopher Mark of Black Sheep Restaurants fame, and Vidur Yadav of Bengal Brothers, this new pasta bar celebrates the crossroads of Japanese intuition and Italian tradition. Here, pasta is handmade fresh every day, paired with inventive small plates designed for sharing, and accompanied by Italian wines, sake, highballs, and zero-proof cocktails.

The menu is ingredient-driven and boldly playful. Signature dishes include the Rigatoni alla Zozzona, a Roman classic that fuses amatriciana with carbonara; the refreshing Tagliolini Freddi, served chilled with a shiso and walnut pesto and marinated squid; and the delicate Akami Tuna Tataki. End the evening with their Hokkaido Milk Gelato, a creamy nod to Japan’s finest dairy traditions. Diners seeking the full journey can also opt for the seven-course omakase-style menu priced at HKD 458 per person, designed to highlight the season’s best.

Chef Kumai’s culinary journey spans Tokyo, Rome, Florence, Palermo, Singapore, and Hong Kong, reflecting two decades of expertise across global kitchens. From co-leading a Michelin-starred restaurant in Sicily to running Silver Room in Hong Kong, his cooking philosophy has always honoured quality and simplicity. At Zozzona, he merges these Italian foundations with Japanese sensibilities, reimagining beloved classics with a fresh, fearless edge.

The result is a dining experience that’s less about rigid traditions and more about breaking rules with elegance. Zozzona is a place to gather, share, and discover a new dialogue between Japan and Italy—served one plate of pasta at a time.