The story
In the heart of Riyadh, Hōchō brings together the precision of Japanese culinary art with the warmth of Saudi hospitality. The restaurant's name itself—meaning "knife" in Japanese—speaks to the craft at its core: every slice, every dish, is a deliberate act of skill. The restaurant was born from the vision of Princess Mounira, CEO of Fam Holding, who sought to bridge two worlds. Under the leadership of Project Director Carlos Al Bcassini, a veteran with over 32 years in the F&B industry, Hōchō was built in Via Riyadh in just 20 days. Together, they created a space where Japan and Saudi Arabia meet, beautifully and boldly.
The team is led by Chef Hassan, who joined in March 2024. From a young age, he was drawn to the quiet elegance of Japanese cuisine—its techniques, its simplicity, its ceremony. At Hōchō, he and his team prepare dishes that honor these traditions while welcoming local flavors.
Hōchō is among the very few restaurants in Saudi Arabia to offer authentic A5 Halal Kobe beef, flown directly from Japan. This is the star of the menu: the famously marbled, tender beef appears in several forms. You can enjoy it as Kobe Sushi & Sashimi, where the finest marbled cuts are presented with a twist on the Japanese classic. The Kobe Beef Steak is grilled to perfection, juicy and melt-in-your-mouth tender. For something warmer, the Kobe Hotpot highlights the beef's delicate flavors in a comforting broth. Beyond Kobe, the menu spans fresh sushi, sashimi, and signature tasting menus, all prepared with premium ingredients.
The restaurant offers several dining experiences, including the intimate Omakase in the Rubi Room—a set menu crafted by the chef and his team, featuring creative dishes that often blend local flavors with Japanese Wagyu. Every dish is fully Halal certified, so guests can dine with complete peace of mind.
Hōchō’s dedication to quality has been recognized by the Michelin Guide, which awarded it a place in its 2026 selection as a Recommended restaurant. This acknowledgment reflects the team's commitment to excellence, from the precision of the kitchen to the refined yet welcoming atmosphere of the dining room. Whether for a romantic evening, a business dinner, or a celebration, the space—designed with traditional Japanese interiors—offers a serene escape within the energy of Riyadh. The team’s goal is clear: to earn a Michelin star and represent a new era in Saudi fine dining.
Recognition
Ambience
Details
History
Located in Via Riyadh, Hocho presents a simple décor and relaxed atmosphere enhanced by pleasant music, with staff who are attentive and welcoming. The kitchen emphasizes fresh ingredients and clean flavors, while the exclusive Kobe beef section, authentic, halal, and directly imported from Japan, sets the restaurant apart as both a dining destination and a distributor for the Saudi market. Diners can enjoy both playful interpretations: samosa with chili mayo, kibbeh with yuzu tahini, tacos, grape leaves maki, crispy rice, or sushi flamed to order; and refined creations such as carpaccio with yuzu ponzu and truffle or premium ribeye, striploin, and tenderloin steaks, each cut showcasing the exceptional marbling and depth of flavor. A private area is also available, where the chef can prepare a tailor-made meal directly for you and your guests, adding a touch of exclusivity to the experience.
It's the ultimate secret experience, even more exclusive than that of the mother house, Hocho. Inside this now well-known Japanese restaurant on Via Riyadh, pass through the door of the cold room, along a small corridor to enter the hidden universe of Ruby Room, accessing this intimate room with its 14-cover counter. The only proposal is an Omakase menu at almost 1,000 SAR for 19 courses, a gigantic epic to showcase Kobe meat in particular, of which the instigator of the Ruby Room project is the exclusive importer for Saudi Arabia. The staging is meticulous, every detail is carefully thought out, right down to the chopstick holders which are all different (the chef's favorite is black and blue). From this gastronomic adventure in an inspiring fusion mode following the local trend, we will remember the most interesting dishes within an overall sequence that is certainly impressive, but sometimes lacks a little coherence and personality: the adaptation of chawanmushi is pleasant, with its shredded bacon, the cherry tomatoes and kombu make a dish that looks modest but has an intense, harmonious flavor, the Kobe nigiri approaches three toques, with a real chewiness (we're already on the seventh plate), and the two compositions, in positions 13 and 14, are well done, the first as a pastrami, well explained and detailed by the service, the second, for the meat itself, in three ways, including one named "steak au poivre" which could even do without the sauce. Good tangerine dessert, rosewater in jelly, granita and mousse in a siphon, custom mocktails with varying degrees of success, and service and welcome attentive to everyone's needs, showing their enthusiasm and involvement with fervor.
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