Vibrant contemporary gastrobar room 3 has opened its doors in fashionable H Zentre in Tsim Sha Tsui. Founded and managed by dynamic hospitality management company Dining Art Group, the modern-day speakeasy is set to be a sensation with its amazing array of revolutionary cocktails and cutting-edge Japanese tapas.
The chic gastrobar occupies two-thirds of a sprawling 3,000 sq. ft. dual-concept Japanese dining-and-imbibing destination which is divided into intimate aesthetic spaces for relaxed socialising. It opens hand-in-hand with sister hot spot KAPPOU MU offering an exquisite Japanese gourmet experience, and to celebrate their arrival, a 10% discount on all food and drinks at both locales can be enjoyed until 31 January 2023.
Sharing a stylish entrance and reception area, room 3 and KAPPOU MU co-exist in gracious harmony, with the vibrant urban gastrobar located to the right of the latter’s serene kappou dining counter. Coal black pebbles snaking across a dark-green floor underfoot, an atmospheric Japanese pendant lamp overhead and reflections of a bamboo forest on the lobby walls steer guests to their preferred seating in a choice of three eclectic interconnecting lounges.
Award-winning interior design studio Minus Workshop takes the bamboo forest as its inspiration, weaving brown and natural tones across nearly 2,000 sq. ft. carved into a trio of distinctively themed spaces and moods. Contemporary international design and traditional Japanese aesthetics meet amid subtle motifs of bamboo and kabutomushi – the Japanese rhinoceros beetle named for the helmets worn by samurai. The samurai reference symbolises the strong hospitality spirt of the team as they aim to serve and please.
The first of the three zones, the ‘Akasaka Room’, is the biggest, and by virtue of its size, the liveliest. A statement bar spans one wall fronted by stools to sit and admire the interplay of the exuberant bartenders. A domed ceiling and mirrored stainless-steel spheres and surfaces allow the light to dance graciously back and forth. Classical Japanese architectural elements mingle with modern fixtures that hint of bamboo outlines.
The highlight of the more intimate ‘Ginza Room’ is a breath-taking central chandelier fashioned from sparkly brass, from which spills a dramatic ceiling-hugging spiral of bamboo-leaf forms. The ambience of this inner lounge is invitingly seductive – set with mirrored wall panels and crystal inlays that attract the light and heighten the chemistry between guests sat at voluptuously curved tables.
Secluded at the back of the venue is the ‘Roppongi Room’. The cosy, low-lit space is dressed with a long, leaf-patterned inner wall that evokes the feeling of hiding in the forest by starlight – a playground of nature, energy and adventure.
The sensory experience of the décor is matched by the wondrous cocktails whipped up by the talented in-house mixologist team. Premium liquors, fruits and other ingredients, many of Japanese origin, are used in concoctions that meld advanced cocktail technology with classic cocktail methodology.
Redolent sips entice and molecular bubbles inspire among eight inventive signature cocktails. The Fiction (HK$180) is the headliner, an effervescent blending of The Botanist gin, Koshu Japanese wine and Telmont Réserve Champagne with shiso and homemade Plantation cordial. A chill stick is added at the table, coaxing an aromatic waft of rich essences into the air for a thrilling “breathable cocktail”.
Giving New York’s classic Whisky Sour a Japanese twist, Hi Ball Imperial (HK$150) folds the sour-sweet fruit of emblica, hojicha (Japanese roasted green tea), pineapple and yuzu lemonade into a smooth pour of Nikka from The Barrel. room 3 Sour (HK$150) reimagines the Daiquiri with Plantation Original Dark rum and amela (Japanese tomato fruit). Technology comes to the service of the mixologist here as the smooth, sweet tomato flavour is balanced by centrifugal extraction with citrus shrub and a sour kick of Japanese apple vinegar.
Patrón tequila pairs with maracuya (yellow passion fruit), lychee and ground pepper for the luscious spice-tinged Jungle Cat (HK$160). Other rich mixes to soothe and excite the palate are Kohi (HK$150) – vodka and buttery, caramelised espresso with banana and chocolate – and Uisuki (HK$150), which folds fig liqueur into Japanese whisky with a dollop of maple syrup and a splash of aromatic bitters.
Taking imbibers on refreshing journeys, Sakura Cha (HK$150) embraces Japanese gin, sakura and the fragrant, fruity tastes and textures of peach-infused jasmine soda and pearls, while sake and Shan Cha tea shine in Gurepufurutsu Sawa (HK$150), a sour-sweet cocktail also starring grapefruit and Acacia honey.
A further page of cocktails embraces the classics and, in keeping with room 3’s speakeasy vibe, revamped favourites of the prohibition era. Naturally, there is a strong showing of premium Japanese whiskies as well as Scottish single malts alongside must-have brands of gin, vodka, rum and tequila to ignite all tastes. Plentiful wine and Champagne labels are also artfully curated by a bar team armed with credentials from the top joints in Hong Kong – such as MO Bar and Aqua.
As a Japanese-styled gastrobar, room 3 prides itself on the quality of its food menu. From elaborate snacks to exquisite plates to light mains, there are gourmet temptations to satisfy everyone. Dishes are creatively prepared and artistically presented by an outstanding team of chefs who have notched up years of experience at leading Japanese restaurants including Zuma Hong Kong and Sushi Hanami.
Japanese tapas head the offerings and encourage sociable sharing. Delectable snacks include Sea Urchin Fish Balls (HK$88) of hairtail fish shaped to form sea urchins and boasting a soft, succulent uni centre. room 3 Cones (HK$88) – a standout trio of crispy cones bursting with mentaiko, Hokkaido uni and snow crab meat – stimulate the taste buds as the drinks flow. Sakura Shrimp & Corn Cake (HK$48) and Deep-fried Japanese White Shrimp (HK$48) with fresh, sweet crustaceans from Toyama, Japan, also bring tastes of the sea. Another crispy deep-fried treat is the classic Japanese appetiser of Mentaiko Tofu (HK$42). Black Truffle Sauce Edamame (HK$38) and Seasonal Vegetable Chips (HK$48) – crispy yet healthy snacks fashioned from favourite vegetables like pumpkin and sweet potato from Japan – are perfect to munch in between sips of cocktails.
It would not be a lively Japanese watering hole without juicy, fragrant, freshly grilled yakitori. Minced Chicken with Japanese 
Egg (HK$48) is a house signature, highlighting the Hanamidori chicken from Kyushu, the tsukune packed with breast meat and cartilage and infused with the light crunch of Japanese leek.
The seasonal specialty of White Eel (HK$78); thick, tender cuts of Ox Tongue (HK$48); Kagoshima Wagyu Sirloin (HK$158), the deliciously mild spice and subtle bitter taste of Japanese Green Pepper (HK$32) from Kochi; grilled Ginkgo (HK$42); and Maitake (HK$32) are also popular Japanese tapas.
More substantial choices feature among the culinary team’s repertoire, too. Grilled Rice Balls (HK$48) reveal surprise stuffed interiors of Mentaiko and Katsuobushi. Udon (HK$68) is tossed with Mentaiko or Sesame Sauce, and shrimps are treated to a coat of tempura batter during the making of the moreish Deep Fried Shrimp Cake Donburi (HK$78).
Called “room san” – san (さん) being the Japanese word for ‘three’ – room 3 is styled in the spirit of iconic Tokyo hideaways that fill with revellers from late afternoon to late into the night. Its three chambers are ideal for chilling and chatter fuelled by an innovative cocktail list that reimagines the classic art, and a creative menu of Japanese small plates for sharing.
room 3 is located at Shop UG01-03, UG/F, H Zentre, 15 Middle Road, Tsim Sha Tsui, Hong Kong; it opens from 4 pm to 12 am from Sunday to Thursday, and 4 pm to 2 am on Friday and Saturday. It will close for the Chinese New Year holiday on 22 and 25 January 2023.
