The Henderson is proud to unveil Hana no Kumo, an extraordinary Japanese dining experience located on the 38th floor of the Zaha Hadid-designed iconic landmark in Central. At the heart of Summit 38, The Henderson’s multi-faceted event and dining floor and adjacent to recently unveiled destination bar Peridot, Hana no Kumo marks the culmination of an ascending journey of gastronomic refinement at The Henderson, redefining the Japanese kappou experience with unparalleled sophistication.
At the helm of the Hana no Kumo kitchen is Executive Chef Ogawa Masaru, a culinary master and shokunin with over two decades of culinary expertise in Japanese gastronomy, much of it gained at Michelin-starred establishments.
Chef Ogawa’s illustrious journey began at Kyoto Kitcho Hana-Kitcho in Gion, Kyoto, in 1996, where he developed his passion for refining traditional techniques and maximising the potential of seasonal ingredients. In 2009, he relocated to Hong Kong as part of the opening team at one Michelin-starred Wagyu Kaiseki Den, where he immersed himself further into the city’s dynamic dining culture. Over the years, Chef Ogawa has honed his craft in award-winning kitchens, creating kappou dining experiences that embody the spirit of shokunin and the essence of Japanese culinary artistry.
Kappou translates to “cut and cook” in Japanese, reflecting a unique style of dining where chefs prepare and serve dishes directly in front of the guests, offering an interactive and personalised experience. Unlike the rigid formality of kaiseki cuisine, kappou is known for its balance of refined techniques and approachable elegance.
A Refined Kappou Dining Experience by Master Chef Ogawa
The exclusive dinner tasting menu at Hana no Kumo celebrates kappou cuisine with highlights including Steamed Egg with Crab Meat. The experience continues with Steamed Abalone and Sea Urchin with Seaweed Sauce, a dish that epitomises indulgence.
The menu also features seasonal sashimi, Hassun – a traditional assortment of eight dishes -and a choice of seafood or meat main courses. The meal concludes with Donabe Rice, available with toppings such as sakura shrimp and black truffles or wagyu beef and black truffles with soft-boiled egg. The monthly rotating dinner menu is priced at HK$2,380 per person with an additional 10% service charge.
For a more concise experience, Hana no Kumo offers a seasonal lunch menu priced at HK$1,380 per person plus 10% service charge. The lunch menu includes lighter offerings such as Blazei Mushroom and Tofu Soup, Sea Urchin with Bean Curd Skin and Spinach in Soup, and Steamed Egg with Crab Meat Sauce, as well as seasonal sashimi, mains, and a choice of rice or noodles.
An Esteemed Collection of Labels Curated by Master of Sake
To complement the dining experience, Hana no Kumo invites guests to explore the world of sake that features both traditional and modern labels from across Japan. Each edition is chosen for its unique characteristics, including rice varieties, ageing styles, and production techniques, resulting in a diverse range of aromas and flavour profiles. Limited-edition and rare sakes are also available, offering guests an exclusive opportunity to sample exceptional brews.
The design by celebrated global hospitality experts HBA, mirrors the elegance and artistry of Japanese gastronomy, drawing inspiration from Kyoto’s cherry blossom season.
The main dining space features a sakura-blossom motif, with dynamic lighting that shifts in shades of white and pink, evoking the delicate beauty of cherry blossoms in bloom. Traditional Japanese washi paper accents, a natural wooden palette, and glass rock elements further enhance the serene and organic ambiance.
The main dining space seats a maximum of 24 guests per sitting, 12 at the semi-circular sushi counter and another 12 in a private room.
As Hana no Kumo celebrates the changing seasons, guests can look forward to a regular rotation of gourmet offerings that showcase the freshest ingredients, crafted with precision and artistry.
For reservations, please visit Hana no Kumo’s official website at www.hananokumohk.com or call +852 9722 8688.
Restaurant Information
Opening Hours:
Monday to Saturday
Lunch: 12:30 p.m. – 2:30 p.m.
Evening: 7:00 p.m. – 10:30 p.m.
Address: Hana no Kumo, Summit 38, 38/F, The Henderson, 2 Murray Road, Central, Hong Kong
Phone: +852 9722 8688
Email: hananokumohk@hld.com
Instagram: @hananokumohk
Website: www.hananokumohk.com
