Le Bec Fin is a Hong Kong project spearheaded by Nakao Kazuhisa gathering his previous experience as Chef / Owner of Hisa Labo and Head Chef of Japanese Embassy in Hong Kong.

The restaurant is a melting pot where flavours meet masterful cooking, where premium food ingredients meet Western culinary artistry, where good food & drink meets like-minded people. No matter it is a quick lunch, a relaxing dinner, a private party or event, we want you to have a memorable experience.

Signature cooking with bichotan (charcoal from Japan) imparts deep, smokey notes to our highest-quality Wagyu, whereas, delicate seafood are treated with respect to tease out their rich, natural umame.

Le Bec Fin – where good food and wine converges.