Named for the Japanese word for “we” or “us,” Noi is the sum of head toque Paulo Airaudo’s lived experience, blending his Italian roots with Asian flavors to create a contemporary menu at Forbes Travel Guide Five-Star Four Seasons Hotel Hong Kong’s Italian omakase eatery that elevates local ingredients to award-winning status.
Here an ever-evolving, seafood-centric menu focuses on seasonal ingredients, with no signature or recurring dish to be found — a challenge the chef enjoys tackling on a regular basis. While the menu may not be stereotypically packed with pasta dishes, selections such as chitarra pasta with red uni are all distinctly Italian with an Asian flair.
But the stylish dining room is far from pretentious. Just like the chef-picked playlist of 1980s and ’90s tunes or the chef Airaudo-curated collection of Pop art, the menu was created with extreme care to ensure a memorable experience. A promise this restaurant delivers on.
- Designed by Hong Kong-based AB Concept, Noi’s interiors feature a sea-inspired color palette complemented by an intricate ceiling motif of koi, jellyfish and other aquatic creatures.
- The Hong Kong restaurant is divided into two spaces. The first is a classic-yet-intimate 22-seat dining room dubbed Italian Silhouette, while Doodle Garden is a more casual lounge boasting a wine bar and panoramic Hong Kong views.
- In an effort to maintain its high standards, the upscale restaurant does not allow alterations to its dishes; however, the kitchen will accommodate allergies. Diners unable to each shellfish will be given fish or meat and nut allergies are taken very seriously.
- The Italian omakase concept is a stunning showcase of Italian and Japanese ingredients subtly enhanced to let the organic flavors shine through. See the grilled squid enriched with Tuscan lardo di colonnata and yellowtail kingfish paired with an earthy Italian tomato broth for two delicious examples.
- While its wine selection is tremendous, Noi is equally proud of its sparkling teas, which are showcased in tasty pairings with various pasta and seafood entrees.
- The now-acclaimed Paulo Airaudo became a chef entirely by accident. After studying graphic design and law, the Argentina native decided to hit the road and found that it was easier to land a job in a kitchen, even if he didn’t speak the native language.
- After honing his skills in European kitchens like contemporary Basque restaurant Arzak in San Sabastian, London’s The Fat Duck and Magnolia in Rome, he opened his first restaurant La Bottega in Geneva in 2015.
- Just two years later, Airaudo opened his second eatery, Amelia, in San Sebastian. The passion project-turned-acclaimed restaurant is named for his daughter, Amelie.
Business casual
Dinner
Lunch
Private dining
Reservations recommended 
Valet parking
