Hana no Kumo 花雲

Hana no Kumo 花雲 Elevating the city’s refined artistry of Japanese Kappou dining to breathtaking new heights.

𝐌𝐚𝐲 𝐌𝐞𝐧𝐮 — 𝐀 𝐁𝐫𝐞𝐚𝐭𝐡 𝐨𝐟 𝐭𝐡𝐞 𝐒𝐞𝐚Hokkaido Hairy Crab: delicate, sweet, deeply of the sea.Hokkaido Sea Urchin: rich, briny, ...
09/06/2026

𝐌𝐚𝐲 𝐌𝐞𝐧𝐮 — 𝐀 𝐁𝐫𝐞𝐚𝐭𝐡 𝐨𝐟 𝐭𝐡𝐞 𝐒𝐞𝐚

Hokkaido Hairy Crab: delicate, sweet, deeply of the sea.
Hokkaido Sea Urchin: rich, briny, quietly indulgent.

From the northern seas, fleeting seasonal delicacies, pure and flawless, are perfectly presented at Hana no Kumo.

𝗠𝗮𝘆 𝗗𝗶𝗻𝗻𝗲𝗿 𝗠𝗲𝗻𝘂 · 𝗔𝘀𝘀𝗼𝗿𝘁𝗲𝗱 𝗣𝗹𝗮𝘁𝘁𝗲𝗿 八寸A pause during the meal.In Kappou dining, Hassun marks a plate that reflects the se...
21/05/2026

𝗠𝗮𝘆 𝗗𝗶𝗻𝗻𝗲𝗿 𝗠𝗲𝗻𝘂 · 𝗔𝘀𝘀𝗼𝗿𝘁𝗲𝗱 𝗣𝗹𝗮𝘁𝘁𝗲𝗿 八寸

A pause during the meal.

In Kappou dining, Hassun marks a plate that reflects the season, where mountain and sea come into quiet balance. Each element is thoughtfully placed, carrying the colours, textures, and rhythm of the moment.

Not merely to taste, but to sense the season, in between the journey at Hana no Kumo.

皐月 · 𝑳𝒂𝒖𝒈𝒉𝒕𝒆𝒓 𝒐𝒏 𝒕𝒉𝒆 𝒘𝒊𝒏𝒅A new season unfolds in quiet elegance, each gesture measured, each detail considered.Guided by...
15/05/2026

皐月 · 𝑳𝒂𝒖𝒈𝒉𝒕𝒆𝒓 𝒐𝒏 𝒕𝒉𝒆 𝒘𝒊𝒏𝒅

A new season unfolds in quiet elegance,
each gesture measured, each detail considered.

Guided by the rhythm of Kappou,
where craft is revealed, and service becomes art.

This May,
a fleeting moment,
gently held above the clouds at Hana no Kumo.

𝐀𝐩𝐫𝐢𝐥 𝐌𝐞𝐧𝐮 — 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐢𝐧 𝐅𝐮𝐥𝐥 𝐁𝐥𝐨𝐨𝐦Morel Mushroom: earthy, quiet, deeply comforting.Aichi Pen Shell: clean, briny, to...
22/04/2026

𝐀𝐩𝐫𝐢𝐥 𝐌𝐞𝐧𝐮 — 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐢𝐧 𝐅𝐮𝐥𝐥 𝐁𝐥𝐨𝐨𝐦

Morel Mushroom: earthy, quiet, deeply comforting.
Aichi Pen Shell: clean, briny, touched by the tide.

From soil to sea, they meet our table:
in a warm morel soup with silken Japanese bean curd, and with Toyama firefly squid in a delicate dashi embrace.

Two expressions of the season, composed with restraint at Hana no Kumo. Available for lunch and dinner now.

𝐀𝐩𝐫𝐢𝐥 𝐃𝐢𝐧𝐧𝐞𝐫 𝐌𝐞𝐧𝐮 · 𝐒𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐃𝐢𝐬𝐡Steamed Abalone: tender, pure, and presented with quiet reverence.Hokkaido Sea Urchin:...
15/04/2026

𝐀𝐩𝐫𝐢𝐥 𝐃𝐢𝐧𝐧𝐞𝐫 𝐌𝐞𝐧𝐮 · 𝐒𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐃𝐢𝐬𝐡

Steamed Abalone: tender, pure, and presented with quiet reverence.
Hokkaido Sea Urchin: rich, brined by northern waters, a fleeting taste of spring.
Balanced with the subtle depth of liver sauce, where restraint becomes refinement.

This is kappou: a dialogue with the ocean, composed with care at Hana no Kumo.

A new season unfolds beneath soft blossoms.April’s menu, “卯月” celebrates the quiet beauty of early spring, where each di...
03/04/2026

A new season unfolds beneath soft blossoms.

April’s menu, “卯月” celebrates the quiet beauty of early spring, where each dish reflects renewal, balance, and grace.

The art of precision in omotenashi.At Hana no Kumo, precision is expressed through meticulous attention. From the carefu...
19/02/2026

The art of precision in omotenashi.

At Hana no Kumo, precision is expressed through meticulous attention. From the careful fold of a kimono sleeve to every gesture of service. This is the profound hospitality of kappou: an experience that begins in the quiet art of preparation, long before the first taste arrives.

A culinary haiku, composed by hand.From Kyoto to Michelin stars, Chef Ogawa’s decades of artistry breathe life into the ...
06/02/2026

A culinary haiku, composed by hand.

From Kyoto to Michelin stars, Chef Ogawa’s decades of artistry breathe life into the art of kappou. In this suspended moment, the dish is completed as the final touch settles into place, a closing verse on the plate.

A moment where technique meets season.At Hana no Kumo, each dish is composed with passion: for the meticulous refinement...
29/01/2026

A moment where technique meets season.

At Hana no Kumo, each dish is composed with passion: for the meticulous refinement of time-honored techniques, and for maximizing the inherent beauty of every seasonal ingredient. This is the essence of kappou, where every precise gesture is a verse in a seasonal haiku.

Where precision is a shared language.In this moment, four hands move as one. Chef Ogawa and Chef Akira work in seamless ...
19/01/2026

Where precision is a shared language.

In this moment, four hands move as one. Chef Ogawa and Chef Akira work in seamless harmony, a quiet duet dedicated to curating a singular, refined experience. This is the power of culinary teamwork: a trust built on mastery and deepened by respect.

Address

Summit 38, 38/F, The Henderson, 2 Murray Road, Central
Hong Kong

Opening Hours

Monday 12:00 - 22:30
Tuesday 12:00 - 22:30
Wednesday 12:00 - 22:30
Thursday 12:00 - 22:30
Friday 12:00 - 22:30
Saturday 12:00 - 22:30

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