Nomihodai (free flow drinks at a set price), a popular offering at izakaya in Japan, paired with a special free-flow shared snacks menu, and a stellar line-up of local singers and DJs that change each week, form this lively midweek gathering. Menu items include salmon tartar tacos and spicy edamame, skewers including Kyushu chicken wings and sake salmon in a teriyaki sauce, along with sushi rolls like Kagoshima pork belly with pickled radish, Sicily miso and lime or Salmon with avocado, cucumber and ponzu. The base price is HKD368 per person for 90 minutes with all table members participating. Additional items can be added for an extra fee, such as tiger prawn tempura (HKD58) and soft-shell crab rolls (HKD48). The drink menu ranges from Asahi to highballs and also includes several martinis. There is also a selection of non-alcoholic beverages including zero beer and craft cocktails using non-alcoholic spirits. The award-winning Zoku makes for an intimate setting of leather fluted booths, crimson velvet banquettes and bar lounge chairs amid the glow of pink bubble glass tealight holders and orange hand stitched fringed lampshades. Meaning “clan” in Japanese, Zoku is dominated by a mesmerizing ceiling of angled timber slats in origami-like forms.

Every Friday, Saturday, and Sunday night, Lucciola features three special additions to its regular menu: Impepata di Cozze, black-peppered steamed mussels (HKD328 for a one kg serving); Crudo di Mare, fresh seafood on ice, which includes freshly shucked oysters, tiger prawns, Alaskan king crab legs, black mussels, and Veraci clams (HKD398 per serving); Ostriche e Caviale, half a dozen seasonal oysters and 30 grams of Ossetra caviar (HKD588 per serving). On Thursdays, the spotlight is on mussels with the ‘Mussel-icious’ promotion - 90 minutes of endless servings of Lucciola’s signature black mussels, complemented by french fries and a leafy green salad (HKD398 per person). The restaurant also launches its porcini mushroom set menu this week which highlights porcini mushrooms from northern Italy and sweet Mediterranean figs. The extensive multi-course menu includes starters like Carpaccio di Fichi, Parma e Balsamico, figs carpaccio-style with aged Parma ham, grana cheese and Balsamic; entrées like Tagliatelle Funghi e Guancia di Manzo Brasata con Grana, homemade tagliatelle pasta, porcini mushroom and beef cheek ragout with Grana cheese; and mains that include Risotto Carnaroli ai Funghi Porcini e Tartufo Nero di Stagione, seven-year-aged acquerello carnaroli rice, porcini mushroom, tomino cheese, and seasonal black truffle. The dessert features the restaurant’s signature tiramisu, a caramelized fig pie or almond lemon cake. All courses are available for HKD688. There are also smaller course options, such as a starter-main-dessert from HKD568 per person. The seasonal menu will run until 15 Nov 2025.