HeJi

The Verdict

Five years in the making and holding a Michelin Plate since 2025, HeJi is the most ambitious restaurant project Vilnius has produced in recent memory. At €€€ pricing, it delivers a multi-format experience; champagne and seafood bar, cocktail bar, fine-dining restaurant, rooftop terrace; under one roof at Lukiškių g. 3 in the city centre. If you have been once and ordered cautiously, come back and commit: the dim sum and the charcoal-cooked beef are the dishes the kitchen is built around, the wine list has earned four consecutive Star Wine List recognitions through 2024 and 2025. This is not a venue you outgrow after one visit.

The Space

The physical scale of HeJi is the first thing to reckon. A cavernous glass-roofed main dining room forms the centrepiece, with two caged balconies looking down over the floor and a champagne bar positioned above the action. The open kitchen, framed in wood, sits at the heart of the room rather than hidden away, which means the cooking is part of the theatre, not an afterthought. For a returning guest, this spatial logic matters practically: where you sit changes the experience. The main dining room is the full production; the cocktail bar downstairs runs dimmer and quieter, built for extended drinking rather than a formal dinner. The rooftop terrace is a separate proposition again, leading understood as an aperitivo or post-dinner destination rather than a primary booking.

The design has drawn comparisons to Dubai and Macau rather than the Baltic capitals, that is an accurate read of the ambition. HeJi does not look like it belongs to the same city as its neighbours, which is either its greatest asset or a reason to skip it, depending on what you want from a Vilnius dinner. If you want something that feels rooted in local culinary identity, this is not your venue. If you want the most theatrical room in the city with serious cooking attached, the case for HeJi is direct.

The Food and Drink

Menu fuses East and West with Asian influences throughout, the kitchen's strongest material sits at the intersection of technique and ingredient quality. Dim sum is consistently cited as a highlight, the charcoal beef dishes carry the signature weight you expect from a fine-dining kitchen operating at this price point. For a returning guest, the direction is clear: work through the beef programme and treat the dim sum as a given rather than an experiment.

Drinks programme is where HeJi separates itself from the competition most clearly. Four Star Wine List awards across 2024 and 2025 is not a courtesy recognition, that volume of consecutive citations indicates a list with real depth and curation. The champagne bar is not decorative; it is a functioning anchor for the wine programme. If you are returning, give the wine list the attention it deserves rather than defaulting to cocktails. The cocktail bar serves innovative Asian-inflected creations and holds up independently, but the wine credentials are the sharper distinction in the Vilnius market.

Is It Worth the Price?

At €€€, HeJi sits below Demo (€€€€) and well above Džiaugsmas and Pas mus (both €€). The Michelin Plate and the Star Wine List record provide independent verification that the kitchen and cellar are operating at the level the price implies. For the city of Vilnius, this is a high-spend evening by local standards, but it is not expensive by the standards of the European fine-dining tier it is competing in. The multi-format structure also means you can calibrate spend: a champagne bar visit costs less than a full tasting menu, the cocktail bar is a lower-commitment entry point if you are unsure about the full room.

How It Compares

See the comparison section below for HeJi's position against Vilnius peers.

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